I’m not going to write too much about this for an introduction because it’s a pretty long post. I will say, “Wow! This was wonderful!”

My hand did get a little tired after the 6th or so ball of dough, but it was well worth it. I definitely want to make more of these little ears (I always thought they looked more like UFOs), before pasta weather is no more. Say, around July in Portland…

Fresh Semolina Orecchiette From Gourmet Magazine 2 cups semolina 2 cups unbleached all-purpose flour 1/2 tsp salt 1 cup lukewarm water

In a large bowl stir together semolina and flour and form a well in center. Add water and salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).

If after pulling the dough out of the bowl, you find . . . → Read More: Semolina Orecchiette (& What To Do With It)]]>

I’m not going to write too much about this for an introduction because it’s a pretty long post. I will say, “Wow! This was wonderful!”

My hand did get a little tired after the 6th or so ball of dough, but it was well worth it. I definitely want to make more of these little ears (I always thought they looked more like UFOs), before pasta weather is no more. Say, around July in Portland…

Fresh Semolina Orecchiette
From Gourmet Magazine
2 cups semolina
2 cups unbleached all-purpose flour
1/2 tsp salt
1 cup lukewarm water

In a large bowl stir together semolina and flour and form a well in center. Add water and salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).

If after pulling the dough out of the bowl, you find you have a lot of flour mixture leftover (I did), go ahead and add a bit more water to make more pasta dough. You do want about 1/2 cup leftover semolina mixture that you will use while forming the pasta.

On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. I have to confess, I cheated and used my stand mixer here — about 5 minutes with the dough hook.

Divide dough into 8 pieces and wrap separately in plastic wrap. I was so surprised at how nice and soft this dough was after the kneading. A beautiful, soft, workable dough!

Line 2 trays (you may need a third) with a dry kitchen towel (or paper towels) and dust your hands with some semolina mixture. Remove plastic wrap from 1 piece of dough and roll between your hands and a work surface to create a rope 3 to 4 feet long and 1/2 inch wide. At this point, it seems a lot like make gnocchi. With a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little of your leftover semolina mixture.

Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly. I wish I had another arm and hand, because then I would have taken a picture of my thumb pressing into the dough. Please use your imagination for this.

Arrange orecchiette on your towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays.

The first ones you make will look mostly like orecchiette, but by the 8th ball of dough you will definitely be channeling your inner-Puglian and making perfect shapes. Gourmet Magazine says the orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.

I stuck one of my trays in the freezer overnight and in the morning, gathered up my frozen pasta into a freezer bag for storage. I have every reason to believe this will work. I’ll let you know. I got a little bit more than 1.5 pounds of pasta from this recipe.

So, now what to do with your Orecchiette? How about this…

Orecchiette with Kale, garbanzo Beans, Cherry Tomatoes and Parmesan
1 lb orecchiette pasta
1/2 cup diced onion
3 cloves garlic
2 Italian sausages, casings removed (I used chicken sausage)
1 bunch kale, center rib removed and discarded, the leaves roughly chopped
1 can garbanzo beans, rinsed well and drained
1 cup dry white wine
12-15 cherry tomatoes, halved
a handful of fresh basil
1/2 cup + Parmesan cheese, grated

Start a large pot of water over high heat to cook your pasta. Then, heat the olive oil in a huge skillet and saute the onion and garlic until soft. Add the sausage to the pan and break up with a wooden spoon.

After sausage has browned and is mostly cooked through, add the kale, beans and wine. Scrape any brown bits off the bottom of the pan, then lower heat and cover with a lid and let cook while you cook the pasta in your boiling water. For fresh orecchiette, it’ll take about 6 minutes and for dried pasta, 9-11 minutes.

Testing and tasting pasta for doneness.

When pasta is almost done, add it to the skillet, along with about a half a cup of the pasta water.

Add the cherry tomatoes, Parmesan cheese and basil. Salt and pepper to taste and serve.

This was so good! I can’t believe I’ve never tried making this before. Now I have to figure out what to do with the 1/2 pound or so in my freezer.

Well, well, here we are at another French Fridays with Dorie. This time, a pasta dish with dried fruit, nuts and cheese. Sounds good to me! I really liked this one. It’s kind of surprising how it all comes together but it really does. Unexpected and delicious!

Notes/observations from this French Fridays with Dorie Experiment.

1. I halved the recipe because there are just two of us. I did not halve the cheese. Mahahahahahaha! evil laugh. 2. I added about 1/4 cup diced red onion in when I added the nuts and fruit to the butter. 3. Speaking of butter, I just couldn’t use 6 tablespoons of it….I did four of butter and two of olive oil, and I feel okay about that. 4. I forgot to get parsley and chives at the store. I did have some arugula in the fridge. I chopped up about 1/4 . . . → Read More: FFwD: Beggar’s Linguine]]>

Well, well, here we are at another French Fridays with Dorie. This time, a pasta dish with dried fruit, nuts and cheese. Sounds good to me! I really liked this one. It’s kind of surprising how it all comes together but it really does. Unexpected and delicious!

Notes/observations from this French Fridays with Dorie Experiment.

1. I halved the recipe because there are just two of us. I did not halve the cheese. Mahahahahahaha! evil laugh.
2. I added about 1/4 cup diced red onion in when I added the nuts and fruit to the butter.
3. Speaking of butter, I just couldn’t use 6 tablespoons of it….I did four of butter and two of olive oil, and I feel okay about that.
4. I forgot to get parsley and chives at the store. I did have some arugula in the fridge. I chopped up about 1/4 cup of that to sub for the parsley and chives. Added a nice color and flavor. I think I will forget to buy parsley and chives next time too.
5. I refrained from adding garlic. Next time, there will be no refraining.
6. Oh yeah, and I had no raisins. I did, however find some currants. I used those instead.

Links to everyone’s Beggar’s Linguine can be found here.

Okay. On with the pictures.

Mise en place!

Butter and olive oil doing their thing.

The pasta finishes cooking while everything else gets all toasty in the buttery goodness!

Starting to get golden and delicious.

Tossing it all together.

Nom-nom-nom-nom. And nom.

See, you should really get this cookbook, shouldn’t you?

This was a super tasty Summer pasta meal that was quick and used up some zucchini that needed to be used up (which often happens in the Summer). Sadly, this was not garden zucchini as our zucchini plants decided to not cooperate this year, but store-bought zucchini….which I still had to use up. But, wow, I am really bummed about no zucchini in the garden this year. Hmm, I thought I heard something once about people with too much zucchini leaving extra zucchinis on people’s porches, ringing the doorbell and then running away. Where are these people? I wished a few lived by me…

Anyway, I will carry on, I suppose. I browsed through my cookbooks until I came across this recipe. Checked the fridge and cabinets, had everything, and even had a few extras (like chickpeas). Popped it all together while listening to an episode . . . → Read More: Summer Pasta with Zucchini & Tomatoes + Other Assorted Things]]>

This was a super tasty Summer pasta meal that was quick and used up some zucchini that needed to be used up (which often happens in the Summer). Sadly, this was not garden zucchini as our zucchini plants decided to not cooperate this year, but store-bought zucchini….which I still had to use up. But, wow, I am really bummed about no zucchini in the garden this year. Hmm, I thought I heard something once about people with too much zucchini leaving extra zucchinis on people’s porches, ringing the doorbell and then running away. Where are these people? I wished a few lived by me…

Anyway, I will carry on, I suppose. I browsed through my cookbooks until I came across this recipe. Checked the fridge and cabinets, had everything, and even had a few extras (like chickpeas). Popped it all together while listening to an episode of The Splendid Table, no less!

Oh, one thing I changed here from the original is that I oven-roasted my zucchini. “Why boil when you can roast?”, is what I always say. And so I did. I said it and then I roasted the zucchini because that’s what I always do when faced with vegetables and those two options.

Summer Pasta with Zucchini & Tomatoes
Adapted from the book The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift
1 lb. small zucchini (about 4 or 5), trimmed, and cut into 2 inch by 1/2 inch sticks
1/2 lb. pasta (I used strozzapreti (fancy!); but rotini, cavatelli, penne or another tubular-type shape would work well).
4 tbsp extra-virgin olive oil
1/4 tsp red-pepper flakes, plus more to taste
4 large garlic cloves, coarsely chopped
1/4 cup chopped shallot or red onion
2 cups grape tomatoes, halved, or 2 cups other fresh tomatoes, coarsely chopped
6 ounces feta cheese, crumbled
1/3 tight-packed cup fresh basil leaves, coarsely chopped
1 16 oz can chick peas, drained and rinsed

Preheat the oven to 425 degrees F. Spread the zucchini on an oiled baking sheet and sprinkle with salt and pepper.

Roast for 15-20 minutes, until just starting to turn golden. Remove from the oven and set aside.

Bring a large pot of salted water to a boil. Drop the pasta into the boiling water. Boil, stirring often, until the pasta is tender but still have a little bite. Scoop out 1 cup of the pasta water and reserve it. Immediately drain the pasta in a colander.

Return the pasta pot to the heat, turning it down to low. Film the bottom of the pot with the olive oil. Add the red-pepper flakes and garlic, and gently sauté just until the garlic is fragrant, 30 seconds to 1 minute. Add the shallot (or red onion) and heat for about another 4-5 minutes, until soft.

Add the drained pasta and roasted zucchini, the tomatoes, chickpeas, feta, basil, and as much of the reserved pasta water as necessary to lightly coat the pasta, over low heat.

Toss gently, taste for seasoning, and serve. Next up — a really awesome place in the Columbia Gorge, which is fast becoming my new favorite part of Oregon.

Facebook, not just for fake farms and stupid quizzes… I went to grade school, junior high and then high school with someone who now works at NASA. I know, neat! We recently got back in touch via facebook and now I am contributing to a cookbook review he’s working on. Not just any cookbook, but The Astronaut’s Cookbook: Tales, Recipes, and More. I must admit that when he first asked me if I wanted to help review the book and cook a few of the recipes I was a little worried. My only previous experience with space food was the novelty packages of freeze dried Astronaut Ice Cream you could get at the Bay area Frys. (Edited to add: I kind of miss the San Jose Ancient Egypt-themed Frys).

But, it was okay as the cookbook was filled with pretty normal looking recipes. In fact, it seems that . . . → Read More: Rachael Ray (and More) in Space: Part I]]>

Facebook, not just for fake farms and stupid quizzes…
I went to grade school, junior high and then high school with someone who now works at NASA. I know, neat! We recently got back in touch via facebook and now I am contributing to a cookbook review he’s working on. Not just any cookbook, but The Astronaut’s Cookbook: Tales, Recipes, and More. I must admit that when he first asked me if I wanted to help review the book and cook a few of the recipes I was a little worried. My only previous experience with space food was the novelty packages of freeze dried Astronaut Ice Cream you could get at the Bay area Frys. (Edited to add: I kind of miss the San Jose Ancient Egypt-themed Frys).

But, it was okay as the cookbook was filled with pretty normal looking recipes. In fact, it seems that astronauts eat meals from the likes of Rachael Ray — Swedish Meatballs and Emeril — Kicked Up Bacon Cheese Mashed Potatoes. Hey! Astronauts are JUST LIKE US!

After perusing the book I decided on the Swedish Meatballs, Kidney Bean Burgers and special future brownies. Not all in the same meal.

Those last two recipes are from the last section of the book entitled, Future Space Food. This chapter talks about a Mars Mission and the need for a “plant-based advanced life support system” resulting in a vegetarian diet. Bring on the beans and the tofu! No really, the brownies have tofu in them, but I’ve gotten a little ahead of myself…

Because first, it’s Ms. Ray, who is indeed everywhere. Even in space. Where no one can hear you scream — or something like that.

Swedish Meatballs
Adapted from a recipe by Rachael Ray, featured in The Astronaut’s Cookbook. 4 servings.
1/3 lb ground beef
1/3 lb ground pork
1/3 ground veal
1 egg
1/2 cup bread crumbs
1/4 cup milk or cream
1/4 tsp dried mustard
3 tbsp finely chopped white onion
1/8 tsp ground nutmug
salt & pepper
2 tbsp butter
2 tbsp unbleached AP flour
2 cups beef stock
1 cup sour cream (full fat)
2 tsp currant jelly
1 lb egg noodles, cooked al dente
finely chopped fresh dill fro garnish

First off, I opted to use 2/3 lb ground chicken and 1/3 lb ground French pork sausage (it had nutmeg and brandy in it). So, I omitted the mustard and nutmeg. Basically, just get a pound of the meat of your choice. If you do use ground chicken or turkey, I would also make sure to throw in a fattier meat (like pork) for flavor and texture. Or, you could always just follow the directions above too. Anyway, preheat the oven to 400 degrees. In a bowl, mix the meats with the egg, bread crumbs, milk, chopped onion, spices salt and pepper.

Roll the mixture into little 1-inch meatballs and arrange on a non-stick baking sheet. Bake of 10 minutes. Turn on the broiler and brown for about 1 minute. Flip over and do the same. Remove and set aside.

Beef stock getting stock-y!

Heat a sauce pot over medium heat. Melt butter, whisk in flour and cook 1-2 minutes. Add beef stock and let thicken for 6-8 minutes. (Yes, I made my own beef stock out of some short rib bones I had stashed in the freezer).

Add the meatballs and cook 1-2 minutes. Stir in sour cream and jelly.

Taste and season with salt and pepper.

Mix in the noodles carefully and dish out, garnishing with fresh dill.

Both jwa and I really liked this recipe. It was very creamy and filling. You can enjoy it in your very own living room or up on the Space Station. The choice is yours.

Wednesday: Kidney Bean Veggie Space Burgers & Tofu Space Brownies! Mmm!

We have been trying to reinstate “Vegetarian Saturdays” since the new year began and because we ate a lot of food last year over the holidays. But then, I’ve also made Flank Steak Roll-Ups Pinwheels and Braised Short Ribs, so we’re not all that vegetarian-y lately. Anyway, this was a recent no-meat Saturday meal. I made it without the pancetta listed below and with vegetable broth instead of chicken broth. Next time, I will use maybe half the pancetta called for and probably the chicken broth (just because it’s what I normally have on hand).

That said, this was a good pasta dish! And I love it whenever you can use the pasta water to help make the sauce. I did want a little more fennel, though, so I adapted the recipe below to use three fennel bulbs instead of the original two. I also caramelized the fennel first . . . → Read More: Spicy Spaghetti with Fennel and Herbs]]>

We have been trying to reinstate “Vegetarian Saturdays” since the new year began and because we ate a lot of food last year over the holidays. But then, I’ve also made Flank Steak Roll-Ups Pinwheels and Braised Short Ribs, so we’re not all that vegetarian-y lately. Anyway, this was a recent no-meat Saturday meal. I made it without the pancetta listed below and with vegetable broth instead of chicken broth. Next time, I will use maybe half the pancetta called for and probably the chicken broth (just because it’s what I normally have on hand).

That said, this was a good pasta dish! And I love it whenever you can use the pasta water to help make the sauce. I did want a little more fennel, though, so I adapted the recipe below to use three fennel bulbs instead of the original two. I also caramelized the fennel first to give it even more flavor. I can’t imagine how good it would have been if I did that in the pancetta fat.

Anyway, use meat, don’t use meat, this is still a good, satisfying pasta meal. Below, I listed the recipe with the pancetta and chicken broth but just omit/sub those as you wish. Oh and it really wasn’t that spicy at all.

Spicy Spaghetti with Fennel and Herbs
Adapted from Bon Appétit
1 3-ounce package pancetta (Italian bacon), chopped
1 tbsp olive oil
4 garlic cloves, chopped
2 large red or green jalapeño chiles, seeded, finely chopped (about 1/4 cup)
3 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
1 1/2 cups low-salt chicken broth
2 tbsp finely chopped fresh Italian parsley, divided
2 tbsp finely chopped cilantro, divided
2-3 tbsp fresh lemon juice
1.5 tsp crushed fennel seeds
1 tsp dried oregano
1 pound spaghetti
2 tbsp extra-virgin olive oil
1 1/2+ cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided
2 green onions, chopped

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add fennel; cook until beginning to get golden, about 10 minutes. Add garlic and chiles; sauté over medium heat about 3-4 more minutes.

Mix in broth, 2 tablespoons parsley and 2 tablespoons of cilantro, lemon juice, oregano, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until vegetables are very tender, 10 minutes or so. Remove from heat. Season with salt and pepper.

While pasta is cooking, uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 5 minutes. Cook pasta until tender; drain. Reserve 1 cup cooking liquid.

Add pasta to fennel mixture. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle remaining parsley and cilantro, as well as the chopped green onions over. Toss. Serve with more cheese and freshly ground black pepper.

Completely Unrelated and Frivolous: Recently, I read this Slashfood post: 10 Hottest Men in the Food Industry and was kind of befuddled by a lot of their list. Plus, it got me to thinking that I have a little TV Chef crush on Michael Symon. Seriously, how did he not make the list? With his love of pork, meat-themed tattoos, and the goofy, high-pitched, laugh-giggle thing. And he’s really hot too.