Homemade Pasta

On a recent shopping trip with some friends I casually mentioned that I was looking for a pasta machine and pasta drying rack. “Why would you make homemade pasta when it is so cheap and easy to buy,” a friend replied. “Because I have never made homemade pasta and I got a coupon,” was my response.

After a team search through the mega home store I finally found a pasta machine but the pasta rack had to be purchased on line later that day. A few days later I rolled up my shelves and got to work.

The basic recipe for homemade pasta is flour, eggs and salt. These simple ingredients come together effortlessly. Well, almost. My first attempt yielded a very dry dough, too dry for pasta. It landed in the can. My second try was spot on. The trick is to start slow and add a little flour at a time and stop when the dough comes together nicely. Let it rest for 20 minutes and roll it through the pasta machine. If you do not have a pasta machine a rolling pin works fine. It takes a little finesse but that is half the fun. Dry the pasta for about 10 minutes or so. Boil it in salted water for 3 to 5 minutes. Remember this is fresh pasta, cooking time is less.

Yes, boxed pasta is cheap and easy but the process of make and eating my own homemade pasta was very satisfying. It was worth it and I recommend it. Who knew something so simple could be so rewarding and tasty.

March is National Noodle Month

Celebrating Chocolate

Do we really need a reason to celebrate chocolate? I say, no. But, if you do, February is National Celebration of Chocolate Month. To me, everyday is cause to celebrate chocolate.

The taste alone is enough to jump for joy and devour dark chunks of heaven everyday. Now, I am not advising you to eat a candy bar a day, but enjoy small pieces of good quality dark (50% or more cocoa) chocolate on occasion. There is mounting evidence suggesting chocolate in moderation has numerous heath benefits.

I recently read in The Healing Powers of Chocolate by Cal Corey that chocolate is loaded with health benefits. First, the antioxidants – polyphenols and flavonoids, both provide heart healthy benefits. A study at Johns Hopkins found that eating 2 Tablespoons of cocoa or dark chocolate per day showed anticlotting benefits. It is believed that cocoa stimulates the body's production of nitric oxide, which works like aspirin to stave off heart attacks.

Second, mood enhancers like serotonin and phenylethylamine (PEA) both uplift spirits. No wonder chocolate is associated with so many love holidays and gestures – it works! And it taste great.

As with all things in life moderation is key. So, take it easy and enjoy the sweet life with dark chocolate a morsel at a time.


Flourless Chocolate Cake
A super dense dark chocolate cake with a thin outer crust and soft center.

4 ounces good quality bittersweet chocolate
1 stick unsalted butter
¾ cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
powdered sugar for dusting

Preheat oven to 375 and butter an 8 inch springform cake pan.
Chop chocolate into small pieces. Place chocolate and butter in double broiler and stir until smooth. Remove from heat. Whisk in sugar. Add eggs and whisk until blended. Add cocoa and stir until well blended. Pour into pan and bake for 25 minutes.
Decorate with powder sugar.

Reflections

As the new year unfolds I find myself reflecting on a question so many people ask me, “why do like cooking and food so much?” The answer is twofold, an endless discovery of food to explore and the deep connection shared with others over meals.

I enjoy food first for the endless possibilities. The cultures and taste are mind boggling. I love exploring and learning about the vast array of food from around the world. I may not always like what I tasted but I can say that I have tried it and now know what to avoid or what to try again.

At the heart of all food is of course the celebration and connection shared with others. Food is the center of all celebrations. Sure the balloons look great but the cake was awesome.

So, as the wind howls outside my window this January morning I plan to curl up with a few cookbooks and a bowl of soup. I will make plans for my next culinary discovery and celebration with friends and family.

Wassail

For foodies, the holidays can be summed up in one word, Wassail. It is a greeting, a drink and a celebration all in one.

In Saxon times the word was hail was used to greet someone, it meant “be in good health”. In the twelfth century the salutation was drinc hail, drink good health. Later, the word became used for the drink the toast was offered, especially spiced ale or wine during Christmas.Wassailing continued into nineteenth century and other drinks, like eggnog, became popular.

Whether you toast with cider, muled wine or eggnog, the warmth of the holidays begins when family and friends gather around the hearth with glass in hand. Everyone not only dreams of sugar and spice, but drinks it. Joy comes to all.

Happy Holidays!

Most liquor stores carry some kind of bottled wassail around the holidays, which is great as a gift or a quick drink for a party. If you have the time, and want a sweet smelling home, try one of the following wassail recipes.

Wassail (quick and non-alcohol)

4 black tea bags
5 quarts water plus 2 cups
4 (46oz) cans of orange juice
2 (46oz) cans of apple juice
4 (46oz) cans of pineapple juice

Steep tea in 2 cups of water for 5 minutes. Remove tea bags. Pour tea into a large soup pot. Add remaining ingredients. Bring to a simmer. Serve warm.

Yuletide Wassail

6 apples, cored
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 bottles of ale
1 cup of red wine

Fill apple centers with equal amounts of brown sugar. Bake at 350 for 30 minutes. Combine remaining ingredients and simmer. Pour wassail in a large punch bowl or cock pot along with the baked apples.

Traditional English Wassail

6 apples, cored
½ cup brown sugar
2 cinnamon sticks
10 cloves
10 all spice berries
1 bottle of Madeira wine
3 bottles of ale
6 eggs, separated

Fill apples with brown sugar and bake at 350 for 30 minutes. Combine cinnamon sticks through ale in a large soup pot and let simmer. Separate eggs. Beat yolks until they are light yellow and creamy. Beat whites until soft peaks form. Gently combine beaten yolk and whites together. Add 1 to 2 cups of the wassail slowly to the eggs, this is tempering. Now, add the eggs to the wassail. Serve with the baked apples in a punch bowl or crock pot.

Vichyssoise

If you are like me and had the pleasure of seeing Julie and Julia recently your inner French Chef may have been stirred to open Mastering the Art of French Cooking.

In it you will find no glossy photos just straight forward cooking instructions. Instructions from a trusted friend guiding you over stews, vegetables and desserts. As I poured over the 600 plus pages I decided to start at the beginning – soups. First on the list was Potage Paramentier, potato and leek soup.

This soup is a wonderful stand alone soup or a superb base for a more hearty soup. And of course, the base of Vichyssoise. By adding cream, milk or half and half and chilling a bit, you have an American innovation based on a French dish.

Historians credit Louis Diat, a chef at the Ritz-Carlton in new York City in the early 1900's. In a magazine article Diat states that he remembers cooling Potage Paramentier off be adding cream to it and how delicious it was. He named the soup in honor of his home town in France, Vichy.

Vichyssoise became increasingly poplar throughout New York City that department store cafes would feature Vichyssoise all summer long paired with a slice of apple pie. So, why not explore your inner French chef American style with Vichyssoise. Most of all, share Vichyssoise with a friend, trust me, they will thank you.

Vichyssoise

3 leeks, washed and sliced
3 large potatoes, peeled and diced
4 cups of chicken broth
a dash of salt and pepper
1 cup of half and half
chives to garnish

Place leeks, potatoes and broth in a saucepan and bring to a boil. Simmer for 20 minutes or until vegetable are tender. Add salt and pepper. Cool slightly and puree in food processor. Slowly add half and half. Chill. Garnish with chopped chives and enjoy.

National Vichyssoise (vi-she-'swaz) Day is November 18
Photo – on the left is Potage Paramentier and on the right is Vichyssoise

Bug Appetit

As the days continue to get shorter and cooler thoughts seemingly gravitate to Halloween. A season filled with haunted houses, jack-o-lanterns and chocolate – chocolate covered insects. Now, that's creepy.

When I realized that October 14th was National Chocolate Covered Insect Day I just had to get my hands on some. My search began on line. There I found a few sites that sold small individual packets to retailers by the case. Too much for the culinary curious. So, I called a few local candy stores and came up empty handed. I finally found a place that sold in small quantities. Educational Innovations (http://www.teachersource.com/) sells a package of 4 chocolate covered insects for $2.95. I placed my order and they arrived soon after. And no one, I mean no one, wanted to try them. Come on, just one. You will never know until you try.

I admit it is a little creepy looking and the thought of eating one is scary. Face your fear. So, I took a deep breath, chewed, tasted and swallowed a chocolate covered insect that tasted a little like popcorn, chocolate covered popcorn. It's a good thing I like chocolate. You never know until you try.

Fun Bug Facts

Crickets (per 100 grams) equals
13 grams of protein
5 grams of carbs
5 grams of fat

Over 1500 different species of insects have been reported as edible

Pizza

I have made numerous pizzas at home from scratch and was never really wowed by the results until I used a pizza stone. My pre-pizza stone days left me with soft soggy torn dough. I just knew there had to be a better way and I found it with a pizza stone. A pizza stone is a must for all pizza connoisseurs.

The basic idea of a pizza stone is to draw out the moisture and distribute the heat the heat evenly across the pizza dough. The end result is a light evenly crisp crust.

A few tips for using a pizza stone:
1. Always place your stone in a cold oven, failure to do this may result in thermal shock and breakage.
2. Allow the stone to heat thoroughly, about 15 minutes, before placing your pizza on it.
3. A pizza paddle (or peel) is the best tool to transfer your pizza to and from the stone. A dusting of cornmeal or flour will insure easy transferring.
4. Allow the pizza stone to cool completely before washing with warm water - no soap.

So, celebrate National Cheese Pizza Day this September 5th with your own brick oven pizza at home with a pizza stone. Buon Appetito!

Pizza Margherita
Chef Rafaelle created a special pizza with tomatoes, mozzarella cheese and basil (red, white and green - the Italian flag) in honor of Queen Margherita in 1889. It quickly spread through Naples and the world.

Yield: one large or two small. Divide dough and toppings in half if making two pizzas

Basic Dough
1 package rapid dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon sea salt
1/4 cup oil

Toppings
3/4 cups pizza sauce
1 tomato, sliced
6 oz. mozzarella cheese, cubed
10 basil leaves, torn
salt and pepper

Stir the yeast, sugar and 3/4 cup of warm water together and let set for 5 minutes. Place flour and salt in food processor. Slowly add yeast mixture and oil to flour. Pulse until dough has formed. Transfer dough on to a floured surface and knead for 5 minutes. Spray a large bowl with cooking spray and place dough into bowl. Turn and coat dough with cooking spray. Cover with damp cloth for 30 minutes. Punch down and cover for another 30 minutes.

Place cold stone in oven for 15 minutes at 450. Roll and shape dough on a floured surface and place on a floured pizza paddle. Add toppings. Slide onto pizza stone. Bake for 20 minutes.