Post Tagged with: "pasta"

homemade pasta

homemade pasta

As I mentioned yesterday, on Sunday morning we picked up a sweet pasta maker for $2 from a garage sale. $2 people! (I have just googled said pasta maker, and it may or may not sell for $85 in stores). Pretty much from the moment I bought the pasta maker, all I could think of was homemade pasta. Unfortunately (or fortunately, depending on your perspective) we had dinner plans at The Eatery on Sunday night (and it was fun and delicious) so it wasn’t until Monday night that I got to try out our brand new pasta maker.

At that same garage sale, the hubs noticed a pasta cookbook; in flipping through it he also noticed that there was a recipe & instructions for how to use a pasta maker. Since neither of us has ever used such a machine before, we decided to splurge and buy the book as well (ok… maybe not splurge, the book only cost $0.50).

So. What do you need to make egg pasta? Eggs, flour, and a pinch of salt. Seriously. That’s it. A machine helps, but is not necessary.

To make egg pasta by machine, you simply pile your flour on the counter, make a well in it, break the eggs into the well, add a pinch of salt, and start beating with a fork. This may sound simple, but when your eggs overflow your well, well… it gets a little crazy.

This process takes 2 (and sometimes 4) hands, so I don’t have a ton (ok, any) images of the pasta making process. At then end of it, my kitchen looked like this.

But I’m getting ahead of myself.

After beating the eggs for a bit with a fork, you start mixing with your hands adding in as much flour from the well as needed until the mixture forms a “mass” (seriously, this is how it is described in my cookbook). You’ll know you’ve added enough flour once the mass stops sticking to your hands. Then the fun part begins!

You get to roll your dough over and over and over and over and over and over and over through the rollers of your pasta machine at decreasing thickness settings until your dough reaches the desired thickness. The pasta strips get longer and longer and longer (which is pretty fun), but once they get unruly you can cut them in half. Then you get to roll it through the cutting setting; my machine comes with a wide (fettucine—6mm) and a narrow (tagliolini—1.5mm) setting. I love me some fettucine, so that was my choice for pasta number 1! And boy, did it ever look awesome!

The best thing about fresh pasta? It cooks in about 30 seconds! We combined our fresh pasta with some delicious leftover homemade sauce from a few weeks ago and enjoyed it while watching TV. Seriously people, after making and cooking for all that time, all I wanted to do was the veg with my comfort food. So. Delicious.

Yum! Pasta!

Egg Pasta By Machine

From: Flipcook Pasta Cookbook by Gabriella Rossi
Serves: 2 as a meal, more as a starter

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 eggs
  • pinch of salt

Directions

  1. Place the flour into the centre of a clean, smooth work surface. Make a well in the middle. Break the eggs into the well. Add a pinch of salt. Start beating the eggs with a fork, gradually drawing the flour from the inside walls into the well. As the paste thickens, continue mixing with your hands. Incorporate as much flour as possible until mixture forms a mass. It will still be lumpy. If it sticks to your hands, add a little more flour. Set the dough aside and scrape the work surface clean.
  2. Set the machine rollers at their widest (kneading) setting. Pull off a piece of dough the size of a small orange. Place the remaining dough between two soup plates. Feed the dough through the rollers. Fold it in half, end to end, and feed it through again, about 7-8 times, turning and folding it over after each kneading. The dough should be smooth and fairly evenly rectangular. If it sticks to the machine, brush with flour. Lay it out on a lightly floured work surface or on a clean dish towel, and repeat with the remaining dough, broken into small orange sized pieces.
  3. Adjust the machine to the next line setting. Feed each strip through once only, and replace on the drying surface. Keep them in the order in which they were first kneaded.
  4. Reset the machine to the next setting. Repeat for each remaining roller setting until the pasta is the right thickness (usually the second to last setting).
  5. Be sure the pasta is fairly dry (but not brittle) or the noodles may stick together when cut. Select the desired width of cutter and feed the strips through.
  6. Separate the noodles, and leave to dry for at least 15 minutes before using.
  7. Bring 1.5 litres of water of water to a boil, salting at least 2 minutes before the pasta is added.
  8. Drop the pasta into the boiling water all at once. Stir gently to stop pasta from sticking together. Freshly made pasta is done as soon as water returns to a boil (if stuffed, cook for 2-3 minutes).
  9. Strain and immediately toss with butter, oil or prepared sauce.
  10. Enjoy. And avoid gaining 200lbs because fresh pasta is so delicious.

June 8, 2012 0 comments Read More
Browned Butter Pasta

Browned Butter Pasta

In my quest to become the Richmond food blogger, I’ve become so busy thinking about restaurant reviews that I haven’t posted a recipe post in… well… a long time. And while it is true that eating at this many restaurants means I’m not cooking as much, I’m still cooking a lot, and becoming ever more adaptable to cooking with what is available in Buenos Aires.

Dinner on Monday night was decidedly gourmet, and about half way through cooking it – I realized I was going to be blogging it. This means that I don’t have a lot of prep images (any, in fact), but I do have a handful of images of our delicious browned butter pasta with a red wine-balsamic vinegar reduction accompanied by garlic roasted brussels sprouts in a garlic cream sauce.

As spring approaches for most of my readers, this recipe is going to seem a wee bit out of place. But this week in Buenos Aires it’s been clear… fall is coming. Monday especially was cold and windy and all we felt like having for dinner was comfort food. So pin this recipe or or otherwise save it for later, and then when fall comes… you’ll thank me.

This meal was inspired by: this pin, the fact there were brussels sprouts in the grocery store, the delicious looking fresh pasta in said grocery store, and the fact that I had planned on making a browned butter cauliflower pasta a few weeks ago, but couldn’t find a cauliflower and have been craving browned butter since.

Some days the random stars align to create something delicious.

Browned Butter Pasta with a Red Wine Balsamic Reduction

Serves 2

Ingredients

  • 2/3 cup red wine
  • 1/3 cup balsamic vinegar
  • 2 tbsp butter
  • Fresh stuffed pasta
  • Italian parsley (for garnish)
  • Parmesan cheese (to taste)

Directions

  1. Combine red wine and balsamic vinegar in a small sauce pan and bring to a boil. Simmer over medium heat (stirring frequently) until the mixture has reduced.
  2. Bring water to a boil and cook pasta according to package directions.
  3. Meanwhile, heat your butter over medium heat until it browns (learn about browning butter here).
  4. Mix your cooked pasta into the browned butter.
  5. Serve with a drizzle of the red wine reduction, parmesan cheese, and italian parsley.

Roasted Brussels Sprouts in a Garlic Cream Sauce

Serves 2

Ingredients

  • Brussels sprouts
  • 2 cloves garlic, divided (I use 4, but I always double my garlic)
  • 2 tbsp cup extra virgin olive oil
  • 1/3 cup heavy cream
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees. Cut off brown ends of brussels sprouts and cut in half length wise. Toss with 1 clove crushed garlic, olive oil and salt and pepper to taste.
  2. Pour brussels sprouts on a baking sheet and roast for 35-40 minutes until crispy on the outside and tender on the inside. Monitor and shake pan as needed.
  3. Meanwhile, combine heavy cream, 1 clove crushed garlic, and a few sprinkles of salt. Let warm to room temperature while brussels sprouts are roasting.
  4. Serve brussels spouts garnished with the garlic cream sauce.

March 29, 2012 0 comments Read More
vegetable tortellini soup

vegetable tortellini soup

A super quick post this morning to shout to to a seriously amazing vegetable tortellini soup I made last night. A few weeks ago I came across the recipe at Sing For Your Supper, and last night (with all the slushy, rainy, windy, horribleness we had going on here in Toronto) was the perfect night to try it.  I totally forgot to take pictures, so here is one from the original source:

Source: Sing For Your Supper. My soup looked very similar, but with tri-colour tortellini.

This soup was really really good. It was super easy to make, and was delicious. And it was hearty. And it was warm.   It does take a bit of time to cook (as most good soups do) so start cooking this one a little more than an hour before you want to eat.  This recipe made enough for two of us to eat big, dinner sized bowls of soup, and will be enough for one lunch.

Vegetable Tortellini Soup

Source: Sing For Your Supper, adaptations in italics.

  • 2 tablespoons olive oil [I used a little less]
  • 1 small onion, chopped
  • 1 clove garlic, minced [As usual, I doubled my garlic and used 2 cloves]
  • 3 carrots, peeled and chopped [The hubs didn't realize the carrots were for the soup, so there were only two left.  I would have liked to have one more]
  • 1/2 cup red wine
  • 1 can diced tomatoes
  • 1 medium zucchini, chopped
  • 1 bunch fresh spinach, rinsed and roughly chopped [I used Arugula, because it was on sale.  It was delicious.]
  • 7-8 cremini mushrooms, cleaned and chopped
  • 4 cups vegetable or chicken broth [I used 900ml of chicken broth, for the flavour.]
  • 1 package (12 oz.) cheese tortellini (found in the refrigerated section)
  • salt and pepper

In a large pot, heat the olive oil over medium-high heat. Add in the chopped onion and carrots. Cook for 5-7 minutes, until vegetables are starting to soften, then add in the garlic and cook for 1 minute more. Stir in the wine and scrape off any bits from the bottom of the pan. Add in the tomatoes, zucchini, salt and pepper and broth; bring to a boil then reduce heat and cook for about 20 minutes, until all the vegetables are soft. Stir in the fresh spinach, mushrooms and tortellini. Cook for 15 minutes more. Serves 4. [Or 3 if you are really big eaters!]

March 10, 2011 2 comments Read More
my valentine

my valentine

On Monday night I arrived home to the hubs, a beautifully set table, our complicated dinner recipe well on the way to completion, and the news that his laptop stayed overnight at the office. It was the best valentine a girl could ask for.

valentine 002

Well, other than this one:

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(You may recognize that lonely bottle of wine from here.  It finally got the chance to fulfill its life purpose!)


I didn’t take any pictures of our delicious dinner, but we had Heart Stuffed Shells in a Ricotta Sauce

(Picture by Smitten Kitchen)

Followed by Pomegranate Poached Pears

(Picture by Honest Fare)
(Recipe note: I used raspberries rather than beets to deepen my red colour.  Next time I wouldn’t add any sugar).

Dinner, dessert, and the hubs get an 11 out of 10 for amazing-ness. It was perfect.

February 16, 2011 0 comments Read More
butternut squash + black bean pasta

butternut squash + black bean pasta

I have a confession to make. I’ve never cooked dried beans before. Cans are just so easy. And generic brand black beans only set me back something like $1.09 a can. Sure that is way more than their dried friends, but protein for two for $1.09… I’m not complaining. Almost. Every time I use a can of beans I cringe. Not only am I clogging our arteries with the added sodium, but I’m really not helping out the environment that much either.

But on Saturday, all this was about to change. At the St. Lawrence Market I was inspired. (Likely source of inspiration: the macarons). In all seriousness, I don’t know what happened. I saw some tasty looking black beans at Rube’s, and with a hop in my step little-plastic-bag-filling, I bought them. And today, I cooked them.

Never. Going. Back…

BlackBeanSqusah 002

Ever. They taste like fresh little morsels of heaven.

Although, they were a little labour intensive. After cleaning my beans I soaked them for 10 hours at room temperature. Then I boiled them for an hour and a half. Next time, I’ll make more than one meal’s worth of beans at once and freeze them (duh).

While all this bean cooking was going on, I was preparing one of my Mom’s (via Canadian Living) tasty recipes: Penne with Squash and (you guessed it) Black Beans.

I love this recipe, it’s easy and delicious. Chop up an onion, a red pepper (I used an orange pepper,but red is nice for some added colour), garlic and about a half of a small butternut squash.

BlackBeanSqusah 003

Fry it all up.

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Make sure you cook some tasty penne for this dish. I love love love la Molisana pasta. Cheap, delicious, and made with one, count-it, one ingredient. That’s my kind of food.

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Oh yeah, and it has 7gm of fibre (28% of your recommended daily intake) per serving.

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Add your newly cooked fresh little morsels of heaven to the sauce that is simmering away. Mix that all up with the penne and a mini mountain of parmigiano reggiano, and presto chango… dinner!

BlackBeanSqusah 007

I may have forgot the parsley garnish, which, not only would have tasted delicious, but would have spruced up my picture, big time! No worries though, the hubs didn’t seem to miss it!

BlackBeanSqusah 008

Penne with Squash and Black Beans

From my mom(!) via Canadian Living

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 sweet red pepper, chopped
  • 3 cups (750 mL) peeled and cubed butternut squashes
  • 1-1/2 tsp (7 mL) crumbled dried sage I don’t like sage.
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (175 mL) vegetable stock
  • 19 oz (539 g) black beans, drained and rinsed
  • 3 cups (750 mL) penne pasta
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 2 tbsp (25 mL) chopped fresh parsley I totally forgot. I always forget this
    one.
  • A pinch of Alpine Touch (my mom’s addition). [Ed. Alpine Touch is delicious. Probably because it is made of MSG.  I don't have any Alpine Touch in my house, so I don't add it.  That's not to say I wouldn't.].

Preparation:
In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, squash, sage, salt and pepper until onion is softened, about 5 minutes. Add stock and bring to boil; reduce heat, cover and simmer until squash is tender, about 12 minutes. [Ed. I don't add the red (or whatever colour I happen to be using pepper) until the last 6 minutes. Mushy pepper makes me sad.] Add black beans; heat through.

Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) cooking liquid. Add squash mixture and half of the Parmesan cheese; toss to coat. Add enough of the cooking liquid to moisten, if necessary. Sprinkle with remaining cheese and parsley.

February 4, 2011 2 comments Read More
buffalo mac&cheese

buffalo mac&cheese

Last week a little blip popped up on my facebook:

Buffalo Chicken Mac & Cheese….. YUM

wrote my cousin Angie. And in an instant, I knew I had to have it. My cousin Angie is pregnant, and she served this dish for two pregnant friends. They loved it. I’m not pregnant (and neither is the hubs) but we both thought this was one of the best things we have ever eaten. So, preggo or not, make this recipe, and savour every minute of it!

Angie found the recipe at The Girl Who Ate Everything. I hadn’t previously stumbled across Christy’s blog, but I have to say… I’ll be back!

Buffalo Mac & Cheese 001

This recipe isn’t particularly difficult to prepare, but it is time consuming. I promise that it is well worth the effort, but if like me you don’t have much time to cook on weekdays, I suggest you try this on a weekend! It starts off with finely chopped onions, celery, garlic and shredded chicken.

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Add to that a couple of mountains of cheese, a roux, and some Franks (buffalo style) RedHot.

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Prepare your dish and pop it in the oven till it bubbles. Presto change-o, you have the world’s most delicious mac and cheese.

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And because we *really* needed more calories at dinner, we scarfed it down with a glass of milk and a followed it with three delicious macarons.

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From left to right, Vanilla Bean, Raspberry, Chocolate Ginger.  If you want to check out some more delicious macarons, check out my friend Heather’s “No Macaron Left Behind” Challenge!

All in all, and amazing dinner.

Buffalo Chicken Macaroni and Cheese

Notes:

  • I prepared a 1/2 recipe; it was more than enough for dinner and a lunch of leftovers for the hubs and I.
  • I served it with an arugula (rocket) side salad with a simple lemon, shallot and olive oil dressing.

Ingredients:

  • 7 tbsps unsalted butter
  • 1 lb (454g) elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 4 chicken breasts, baked, shredded and finely chopped (original calls for 3 cups of shredded rotisserie chicken)
  • 4 cloves garlic, minced (original calls for 2 cloves)
  • 3/4 cup Buffalo wing sauce (preferably Frank’s. Or to taste.)
  • 2 tbsps flour
  • 2 tsp dry mustard (I used tbsps by mistake, no problem)
  • 2 cups half-and-half (original calls for 2 1/2 cups)
  • 1 lb (454g sharp cheddar cheese, shredded (original says to cube the cheese)
  • 8 oz (227g) swiss cheese, shredded (original calls for pepper jack)
  • 2/3 cup sour cream
  • 1 cup panko
  • 1/2 cup crumbled blue cheese
  • 2 tbsp chopped fresh parsley

Directons:
Preheat the oven to 350 degrees F and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Best served immediately.
[Ed. It really is best served immediately. We both had it for lunch two days later and found all the spice had disappeared! If you are going to bring leftovers, bring your Franks!]

January 30, 2011 1 comment Read More