Archive for February, 2008
The chef is still getting me the recipe for her AMAZING fresh pasta cheese sauce broccoli and sausage recipe. I’m sure there is a name for it, but I’m not Italian enough to know what it is.
(chef edit) Food Network has a weird deal with “Jamie At Home” where they can only post two recipes from a show on their site the week the show aired. I believe this is because a book of the same name has already been released in the UK and will be released domestically in the fall, but in the meantime, this is a big pain in the ass. So, here’s what I remember about this recipe.
1 lb. semolina flour
3 or 4 eggs
some olive oil
throw everything into a food processor and pulse til the dough forms a ball rolling around in the food processor cup. throw the ball on to a lightly semolina-floured board and knead a bit. wrap ball in plastic wrap and let sit for about half an hour. then pull off chunks and run through a pasta maker, starting at the thickest setting and ending on the thinnest. flour the sheets a ton, then fold over and cut into strips.
for the sauce:
grate fontina and parmiggiano-reggiano. heat up a pot with water to boil the pasta, then throw a heat-safe bowl over the top of the simmering water. put creme fraiche into bowl til it gets runny, then throw in cheeses and a couple beaten eggs. keep mixing over the hot water and when the water boils, throw in pasta and baby broccoli. throw some pasta water in the cheese sauce to make it runny, then season with salt and pepper. this sauce is a bit like a carbonara with a twist. the creme fraiche and fontina gives it a nice tang that makes the sauce creamy but not sickening.
throw the pasta and broccoli into the sauce and mix. oh, we also sauteed up some sausage and threw it on top. didn’t incorporate into the sauce because of veggie friend.(edit over)
In the meantime, you can feast on the pics!
Preparing the Fresh Pasta!
Slashed up the Sausage
I believe this is chinese rabe?: (chef edit: it’s actually baby broccoli, or broccolini or broccoli rabe, I think? I’m not entirely sure broccoli rabe is the same thing, but it’s definitely baby broccoli)
While the prep was going, we all munched on french sesame baguette and homemade black cherry tomato bruschetta!!
The final results!
And of course we can’t forget the wine.
Ah, total pet peeve when people take the stall next to you when there are plenty of other open stalls. Why would you sit right next to me if you don’t have to! Especially at work. Totally claustrophobic!!
Making it so the background image will change out each month!
Hope everyone likes it. Let me know of any changes or suggestions on design!
So, want to entertain yourself with all the great things Obama has done for you!?!?!? Just keep hitting refresh on the linked site for your new Obama toy: http://barackobamaisyournewbicycle.com/
Small daily rituals can often become somewhat of a reflex. I think this can be especially true for rituals regarding meals and winding down for bed. But as somebody who likes routines, I also like to break them.
Every once and a while I like to disrupt patterns in order to re-think certain activities that may have turned into passive choices. Ordering wine or having wine with dinner at home has become this type of habit recently, and in response I’ve embarked on my “week without wine…not even with dinner.” Seeing as everybody around me has committed to giving up far bigger habits/pleasures for the 40 days of Lent, I could be worse off. So far, so good.
On night four, I am coming to terms with the fact that I probably won’t reach any grand epiphanies with this exercise. No major struggles, no strife. Realistically I didn’t set the bar that high with just seven days, but I am pleased with this exercise just the same. It’s a great opportunity to disrupt my routine and get back in touch with the motivations behind my day-to-day choices.
God knows we need to get this going again so I’m starting to make an effort to put our dinner stuff online starting with yummy ass Pupusas and Curtido.
My buddy Greg and I made the food and there definitely was a learning curve. Turns out we were interpreting the instructions wrong…you should re-ball the masa with the ingredients in there and then re-flatten. We were initially trying to make the edges sealed with 2 pancakes of masa but it was too thick, took forever to cook., and didn’t cook all the way through. We also had to wrap our brains around what masa was because when we go to the mexican market, it had tamale all over the masa bag throwing us off. A short and charades-like conversation with the lady at the cashier cleared everything up!
(These pics are stolen from another blog simply because we forgot to take pictures! Thanks to Susan V of blog.fatfreevegan.com)
PAPUSAS (SALVADORAN STYLE)
2 c masa harina
1 1/2 c warm water
1 tb ground cumin
salt and pepper
6 oz Monterey jack cheese; grated
1/2 c cilantro; chopped
In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 tsp. salt and stir into a manageable dough. The dough should be soft but not sticky; add more flour if needed. If dough is dry and hard to form, add more water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese, 1 tsp. cilantro, and salt and pepper to taste in the center. Work the edges up over the filling and again form a ball, completely enclosing the fillling. This takes only a few seconds. Flatten each ball to about 1/4-inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned. Serve warm.
Makes 6 papusas.
CURTIDO (SPICY CABBAGE SALAD)
1 med. green cabbage, shredded
1 lg. carrot, shredded
1 med onion
3/4 c. apple cider vinegar / vinegar
1 c. water
1 tbsp. salt
1/2 tsp. oregano
1/2 tsp. crushed red chili flakes
Mix together vinegar, water, salt, oregano and chili. Put cabbage and carrot in a large bowl. Pour vinegar mixture over cabbage mixture. Toss to completely cover cabbage mixture with vinegar mixture. Cover, chill, preferably overnight to blend flavors. Serve over pupusas or as a side dish.