Ingredient: kosher salt

Try Something New -Homemade Pasta Edition!

In case you haven’t heard it’s been raining here in California, A LOT! So it was a great weekend to stay home and make all sorts of comfort food. It doesn’t get more comfortable than homemade pasta.

I love that you and I both probably have everything we need to make pasta, already, in our kitchens. Are you ready for the long list; Flour, salt, eggs, water and olive oil. I have a hand cranked pasta roller, but you really don’t need it. Pasta has been made for centuries, certainly long before standing electric mixers were adding attachments and even before my hand-cranked roller. If you have a wooden roller pin and a knife you can make your own pasta.

Keep in mind you can search for basic pasta recipes and find dozens of variations. Start with mine but if it s not a good fit, you can play around. Add more water; use just all-purpose flour, more oil (not too much). I did make mine in a standing mixer, with a dough hook; you can do everything by hand in a large bowl.

I want to say that, even not so great, homemade pasta will taste better than any pasta you will ever buy in a store. Once you get this pasta made, go over to March 1, 2015 and make the Marinara Sauce!

Homemade Pasta Dough
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Homemade Pasta Dough
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Ingredients
Servings:
Instructions
  1. In a large bowl combine flours and salt. Make a well (indentation) and add eggs. If you are doing this by hand, start to fold your flour over the eggs and mix, adding water and oil, until you have a stiff dough. I used a standing electric mixer with the dough hook attachment. I used a spatula to scrape down the sides.
  2. As you are mixing and adding water & oil, keep pinching the dough. When it starts to stick together easily, its ready. You do not want it too sticky.
  3. I used Durum Semolina, which is traditionally Italian. It has a coarser texture, almost like corn meal, it will need more water and olive oil. The texture smooths out in rolling and cooking. All-purpose flour will NOT need nearly as much liquid.
  4. Once the dough is all mixed. Knead for 3 - 4 minutes on a lightly floured board. Then form a disk and wrap in plastic and let rest, in refrigerator, for 30 minutes.
  5. When ready to roll, cut disk into quarters and flatten. If you are using a pasta machine or roller, start on a zero setting and run the dough through once or twice and fold in half and lightly flour each side and run through again. Repeat this process gradually increasing setting to higher numbers and ultimately increasing to desired thinness and length. Or follow the directions provided, with your machine.
  6. If you are hand rolling, lightly flour a board and use a rolling pin to roll dough out to desired thinness and length. I like to roll between two pieces of parchment or wax paper. Too much flour can make the pasta too chewy.
  7. At this point you would switch to the cutting shape, you want on the machine. If you are cutting by hand use a knife or pizza cute to cut your dough.
  8. Once your dough is cut, it is IMPORTANT to let it dry/set for a while before storing or cooking. If you don't it might be gummy. If you have something to hang your pasta over, even a towel rack will do, that's ideal. if not just let it lay straight on board or parchment lined pan. Don't let it sit bunched up, like in the picture.
  9. Once it is a little dry you can store it, folded, in an airtight container, with a little semolina or cornmeal, to keep it separated.
  10. To cook, bring a pot of water to a boil and salt it, liberally. Add you pasta and cook 5 - 7 minutes. Do not over cook. Serve with your favorite sauce or none at all. It's that good,
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The Last Hold of Summer

 

Chicken Pallard with Rustic Corn, Tomato Salsa
Chicken Pallard with Rustic Corn, Tomato Salsa

I love to be the first one at my local Farmer’s Market on Saturday mornings. There is a coolness to the morning air that lets you know Fall is on its way. Sometimes the farmers are still setting up and your chat will be more relaxed than when they are trying to make a quick sale and onto the next “neighbor”. This past weekend as I was strolling through my Farmer’s Market, I was in awe of the beautiful corn and tomatoes. Then the gorgeous fruit of the summer struck me too. Even though, I know some things have already peaked, it sure felt like everything was leaping off the table as if to say “pick me!”.

So I bought those beautiful tomatoes, some sweet fresh corn and the last of the summer blackberries. I also bought some avocados and peaches. As I am writing this I can smell all the freshness. YUM!!! The truth is we don’t spend a lot of time canning and preserving, since we have beautiful produce, year round. Nonetheless, I wanted to feature this beautiful bounty as a slow goodbye to summer.

I grilled chicken, which I had pounded thin (pallard) with just a little bit of lemon, lime, olive oil, salt & pepper. Then I made a rustic corn and tomato salsa to serve over it. The greatest part of the salsa was grabbing whatever I had in my kitchen to add to it. This type of cooking is perfect for using up herbs, vegetables and even leftovers.

I was so excited to share my bounty that I grabbed a shawl; a few friends and we sat outside, on a slightly cooler evening and enjoyed the flavors of the season. Don’t forget a glass of crisp white wine, too!

Rustic Salsa
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I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Rustic Salsa
Print Recipe
I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Ingredients
Servings:
Instructions
  1. The truth is mix it all together in a bowl and serve it over any kind of meat. As I said above I pounded chicken thin and gave it a squeeze of fresh lemon and lime juice with a little olive oil , some salt and pepper and grilled fro about 3 minutes on each side. You could easily do fish or steak too.
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Super Bowl Clam Chowder

This year’s Superbowl is a big deal! It is the 50th annual game. It is being played at Levi’s Stadium, a completely state of the art facility, opened in July 2014. And the Carolina Panthers are making only their second appearance in franchise history!

Levi’s Stadium is touted as being ground breaking with their green technology and sustainability. They are known for their green roof, solar panels and utilizing recycled water for irrigation and public restroom use. The contrast of this modern facility against the backdrop of San Francisco’s historical Fisherman’s Wharf is unique and awe inspiring.

Fisherman’s Wharf was founded by the influx of immigrants that came to the San Francisco area during the gold rush. And quickly became known for its Dungeness crab and clam chowder. The Sourdough bread phenomena started when French bakers bit into their traditional recipes and found that they had gone “sour”. Eventually, it was discovered that a specific strain of bacteria formed because of the moisture in the air in San Francisco, but the bread and flavor was so synonymous with the city that it endured!

IMG_5055

California and the rest of the country promise to be under cold weather conditions on Superbowl Sunday. Clam chowder is a perfect warming food for your party. Here is an easy and lower calorie recipe. You can get fancy and serve in hollowed out bread bowls or just in a pot on the stove.

"Light" Clam Chowder
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This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
Ingredients
Servings: cups
Instructions
  1. Cook the bacon in a large soup pot, over medium-high heat, until crispy. Remove to paper towel to drain.
  2. Turn heat down, to medium low, and stir in onion, celery, salt thyme and garlic. Cook until tender, about 4 minutes.
  3. Add liquid from clams, potatoes, bottled clam juice and bay leaf. Bring to a boil and then simmer for 15 minutes. Remove bay leaf.
  4. Combine milk and flour. Whisk into pot and bring back to a boil. Cook 12 minutes, stirring frequently, to prevent burning.
  5. Add clams and cook 2 more minutes.
  6. Serve hot with crumbled bacon on top. For fun serve in hollow out bread bowls.
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