Archive for July, 2008

easy, no-machine homemade pasta dough

Published by mel on July 28, 2008 in entree, recipe and sides & bites.

I’ve always thought homemade pasta was more work than I cared to take on. Make the dough, knead the dough, cut it, feed it into a machine multiple times, then cut again. All that work for a few strands of fresh pasta that I could easily buy at Whole Foods? No thanks. Besides, I try to avoid foods that require special equipment beyond a mixer or food processor. Except for ice cream. I’ll store any machine for homemade ice cream.

So, I don’t want to buy the machine, but I’ve always wanted to at least attempt making my own pasta. I’m such a contrarian. Like when Tom asks me what I’d like for dinner and I’ll say pizza. So, he’ll ask me where I’d like to order from, but I can’t decide or I’m too lazy to pick it up, and we end up eating frozen burritos. It’s a bit like that.

Anyway, back to the pasta. I finally decided to make an attempt, but it would have to be one of those “rustic” pastas that have a more free-form shape. Something I didn’t need a machine or rolling pin to accomplish. Something exactly like Orecchiette. An ear-shaped pasta that doesn’t have to be perfect and only requires one piece of special equipment everyone, or at least most everyone, has handy — your thumb. This dough actually comes together rather quickly (about 30 minutes active time) and requires little of the tedious work associated with fresh pasta.

For Saturday’s dinner, I decided to make giant orecchiette to hold up to the hearty lamb ragu I served over it (recipe later this week). Usually, I’d make smaller shapes if I was pairing the pasta with a lighter sauce. I also used all semolina flour, which makes for heartier, less delicate pasta. You can follow the same method using cake (not self-rising) flour, or half semolina, half cake flour for a lighter texture. I also know that a lot of people use “00″ flour for homemade pasta, but I’ve never been able to find it.

If you’ve been wanting to make your own pasta, but don’t have the patience and cabinet space for a pasta machine, definitely give this recipe a go.

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my favorite grilled corn salad

Published by mel on July 24, 2008 in entree, recipe and sides & bites.

my favorite grilled corn salad

You know that grilled Mexican-style corn that’s slathered in mayonnaise and Parmesan cheese, lime and chili powder? It’s just delicious. All tangy, sweet and spicy. But have you ever tried to eat it in front of other people? Mayonnaise on your chin, mayonnaise on your lips, and sometimes, mayonnaise on your forehead. At times, this is just fine. Other times, you’d prefer to eat a bit more civilly.

This grilled corn salad has all of the flavor of your mayo/parm/lime/chili corn on the cob without all the napkins, furious face-wiping and embarrassing teeth picking. This is a salad you could safely eat on a date, in front of co-workers, and even in front of Flickr-loving food bloggers.

There are so many reasons why this is my favorite corn salad. Grilling the corn lets you cook with one hand on the tongs, one hand on your beer. It goes with pretty much anything, and especially with grilled burgers or sausages. The ingredients are easy to find and I usually have them in my fridge. But really, it just tastes so good. Corn’s beautiful and plentiful right now and this salad is a perfect way to eat it.

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sausage & summer vegetable casserole w/ cheesy polenta

Published by mel on July 22, 2008 in recipe.

sausage & summer vegetable casserole w/ cheesy polenta crust

Ever since I made that Sausage Bread Pudding back in December, my husband and my parents have been requesting repeats. I’ve even made it for guests. Everyone loves the heartiness of it and the cheesy top. Who doesn’t love a cheesy top? No one.

sausage & summer vegetable casserole w/ cheesy polenta crust

I wanted to make it again this week, but without all the heaviness. It’s bikini season, after all. Instead of the bread, I used as many summer vegetables as I could chop. And instead of just throwing cheese on them, I topped it all off with some polenta — shepherd’s pie-style. The polenta and cheese got crisp and browned, just like baked pasta (Irresistible!), and the vegetables were melded together and became almost creamy. A lighter version of the more wintery bread pudding, but just as satisfying.

PS. Forgot to mention that you should feel free to swap any of the vegetables for whatever you have on hand. Potatoes would be great instead of eggplant or zucchini. Add peas, asparagus, spinach, whatever’s fresh and available. You can also swap cheeses. Gruyere, sheep’s milk cheese, even mozzerella/parmesan would be just perfect. And finally, if you’re not up to simmering the polenta from scratch, you can always use the pre-made kind that comes in a tube. Just buy 2 tubes, slice it into 3/4-inch thick rounds and lay those over the vegetables before you top with cheese.

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homemade banana chocolate granola bars

Published by mel on July 18, 2008 in breakfast, dessert, recipe and sides & bites.

homemade banana chocolate granola bars

I love love love granola. Crunchy and nutty with bits of dried fruit. It’s amazing. Recently, I bought some Udi’s Original Granola and have been slightly obsessed with it ever since. The secret is cashews and banana chips. You know those crisp, sweetened banana chips that are usually in the nut section of the grocery store? I’m talking about those. They’re amazing in granola. They’re amazing paired with toasted cashews.

homemade banana chocolate granola bars

Udi’s was my inspiration for these homemade granola bars. Honestly, I always thought granola bars would be a bit of a pain in the — um, yeah — to make. But they’re really not. It took me under 30 minutes start to finish and the hardest part was chopping the cashews (and washing the dishes). Simply toast some nuts, boil some syrup, mix everything together in a big bowl and pour them into a baking dish. They’re just as easy as rice krispy treats, only infinitely more healthful and satisfying.

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roasted fig, camembert & prosciutto “sushi” rolls

Published by mel on July 16, 2008 in recipe and sides & bites.

roasted fig, camembert & prosciutto

Awhile back, someone from Ile de France cheese contacted me and asked if I would be interested in some free cheese to feature on the blog. Free cheese? Camembert? Yes please. So, what is Camembert exactly? It’s like a stronger-tasting brie. Creamy and tangy, a bit nutty and very delicious. Now, to come up with a good recipe to showcase the cheese. I feel like a contestant on Top Chef.

Camembert

Ever since black mission figs started appearing at the stores, I’ve been roasting them with olive oil, sugar and lots of black pepper. They emerge from the oven caramelized and just a bit spicy. Absolute heaven and perfect for a cheese plate. A cheese plate is a bit indulgent for just me and my husband, so I made “sushi” rolls with the roasted figs, the Camembert and prosciutto. Drizzled with honey and sprinkled with truffle salt, these are an indulgent and delicious snack, hors d’oeuvre or appetizer. You can also stack all of the ingredients into a crusty baguette for a most delicious sandwich.

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vegetarian three-bean chili

Published by mel on July 14, 2008 in entree, recipe and sides & bites.

vegetarian three-bean chili

Some people find it surprising that the biggest tag on this site is vegetarian. People who know me know that I love big, juicy burgers, chorizo (duh), short ribs, lamb and sausage. And while I’m pretty sure I’ll never go vegetarian, I think more than half my meals are meatless. There’s no real reason why I make so many vegetarian dishes, I just like them. Besides, going meatless reduces greenhouse gases and so is good for the environment and good for my health.

This three-bean chili is warm and hearty and just perfect for lunch. Black, kidney and great northern beans are mixed with fire-roasted tomatoes and green chilies. Bulgur adds a nice texture and masa harina is my secret (not so much anymore) thickening agent. It also gives it a little bit of that cornbread flavor that goes so well with chili powder. My other secret is a bit of smoked paprika, which goes a long way at giving this chili a rounder, meatier flavor.

I made a little hominy salsa with lime juice and cilantro to top the chili and brighten the flavors. I also made some jalapeño cheddar and chickpea muffins, but those were a complete failure and I had to throw them out. Sigh. I hate it when that happens.

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chorizo-stuffed calamari

Published by mel on July 11, 2008 in entree, recipe and sides & bites.

chorizo-stuffed calamari

Ah yes, chorizo. It’s back. I’ve been pretty good about posting recipes that explore other ingredients, but I always come back to the chorizo. I just can’t help myself.

Last weekend, I had my brother and his wife over for dinner. I had only really cooked for them when I was living in NYC and had about one square foot of counter space to work with. I seriously have no idea how I was even able to make anything halfway decent in that studio. The kitchen was so small that I used to balance my cutting board halfway into the sink and halfway in mid-air. Real safe.

Anyway, I wanted to cook something really nice for them. And really nice means chorizo. I served it as an appetizer, quickly sauteed with breadcrumbs and stuffed into calamari. Seafood and sausage are a perfect way to kick off a meal. The calamari was just the right size - small, but satisfying. I sprinkled some of the stuffing over the plate just before serving, but next time I’ll use toasted breadcrumbs with fresh herbs for a lighter feel. Overall, a total winner that I’ll make at my next dinner party.

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watermelon, ricotta salata & mint salad

Published by mel on July 9, 2008 in dessert, recipe and sides & bites.

watermelon, ricotta salata & mint salad

Nothing says summer like watermelon and mint. Watermelon is a summer staple - so juicy, sweet and refreshing. Ricotta salata is a firmer, saltier version of standard ricotta and resembles feta in texture, though it’s slightly creamier. It’s also the perfect contrast to the sweet melon.

watermelon, ricotta salata & mint salad

I love this salad because it’s so versatile. You can serve mini versions as an hors d’ouevre as I did on Saturday night. Or as an appetizer, snack or even dessert. Depending on how your serving it, you can season it differently. If you’re going savory, drizzle the salad with some good-quality olive oil and a pinch of salt. If you’re serving it as a dessert or snack, drizzle it with honey and a sprinkle it with a coarse, finishing sugar.

Either way, it’s a delicious and unique salad perfect for hot summer evenings.

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empanadas three ways

Published by mel on July 7, 2008 in breakfast, dessert, entree, recipe and sides & bites.

empanadas three ways

The 4th of July just might be my favorite holiday. Especially when it lands on a Friday and the rain clouds stay away. We wake up early, pack the food, the coolers and the Bocce set and head to the beach. We set up 3 tents, tons of chairs and a buffet for our friends and family. We open our first beer before noon and we eat empanadas, roast pork and tamales with our toes in the sand all day. The barge with fireworks makes it’s way over to our beach, parks right in front of our party and we drink champagne while they burst over our heads. A perfect day.

I bring the empanadas, which means that I turn my kitchen into an empanada factory the eve of 4th. This year I managed to churn out 80 empanadas in 3 varieties - Guava and Cream Cheese; Sausage, Roasted Red Pepper and Feta; Ham, Cheddar and Green Apple. They were all gone by 3pm, which means that next year I’ll somehow have to make more. I think my favorite was the ham, cheddar and green apple, though the guava and cream cheese were the first to disappear.

empanadas

Just like arroz con pollo empanadas differ regionally. Cubans generally deep fry their empanadas, creating a flaky, bubbly crust. While these are quite delicious, I just don’t deep dry at home. Too messy. I baked them in batches of 20 - 30 and they emerged golden and delicious.

Empanadas are fairly easy to make and great for large crowds. They’re also hand-held and portable which make them perfect for a BBQ or beach picnic. And they were just perfect for my perfect 4th of July.

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summer roll remix: mango, basil & tea-infused noodles

Published by mel on July 2, 2008 in entree, recipe and sides & bites.

summer roll remix: mango, basil & tea-infused noodles

Last month, I posted some traditional summer rolls made with carrot, cucumber, rice noodles and cilantro. While delicious, I had a hard time handling the rice paper. Thanks to some fabulous tips from Ami, I managed to make them much more quickly and efficiently this time.

I also wanted to experiment with the fillings, so I went with mango, basil and tea-infused rice noodles. I soaked the rice noodles in a strong brew of Lapsang Souchong tea, which gave them a smoky and almost spicy flavor that made a nice contrast to the mango and basil. I also sprinkled some of the dried tea leaves over the filling before wrapping the rolls for extra flavor.

Since it was a weeknight and I was feeling a bit lazy, I made a simple dipping sauce by combining Ponzu and Sriracha. Ponzu is a citrusy Japanese sauce made from Shoyu, Mirin, rice vinegar and yuzu. It salty, tart and a little bit sweet.

All in all, I think I like these little mango rolls. They were different and refreshing, but still felt as light as the traditional version. Tom thought they were too “herbal” because I used 2 basil leaves per roll. I suppose I agree, so I adjusted the recipe here to call for 1 basil leaf per roll. Feel free to play with the ingredients, or to substitute Chai or another strong black tea if you can’t find Lapsang Sauchong.

In honor of the 4th of July, I’ll be posting something decidedly non-American on Friday, but perfect for beach snacking: homemade empanadas with 3(!) kinds of filling. Yum!

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