September 7, 2011
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Pasta

There is nothing better in this world than a giant bowl of homemade fresh pasta. Having made fresh ricotta last week, I decided to try out raviolis again. I made meat raviolis a few weeks ago, but was not in love with the dough. This time, I armed myself with a different pasta recipe, and a fresh perspective (and a better rolling pin!).

Here’s what you need –

  • 2 cups flour
  • 1 tsp salt
  • 3 eggs, plus one for egg wash
  • 2 tbsp olive oil
  • cornmeal

I used my KitchenAid fitted with a dough hook. Combine flour and salt. Add one egg at a time. Slowly drizzle olive oil. Knead for 10 minutes (using the dough hook!) until a ball forms. I found also kneading a few times by hand helped at the end. Roll into a ball, and cover with plastic wrap. Let the dough sit for at least 30 minutes.

To make the raviolis, roll out the dough super thin (we’re talking 1/16 of an inch if you can get it). Use the corn meal to keep the dough from sticking. If you have a pasta machine, that’s even better. (On my Christmas list). Using a round cookie cutter (or cup), cut out each ravioli. Scoop 1 tsp of ricotta on half of it. Brush the egg wash on the edges, and fold over. Repeat until you get bored.

Boil a large saucepan of water. Drop in and cook for about 5 minutes, stirring frequently. Serve with tomato sauce (recipe for that coming soon!).

(Yes, I may or may not have made pork meat balls too. I literally found a meatball recipe, and replaced the beef with pork. Of course I didn’t write it down, so I won’t try and dictate it here. Although I think the original was an Alton Brown, if that helps).

Since I had leftover pasta dough, I proceeded to make another dish the next night. This time I rolled the dough very thin and using a pizza cutter, made strips (here’s where the cornmeal helps out!).

Served with fresh tomatoes from the farm, chives and roasted corn. And Romano cheese. Cannot forget that.

August 28, 2011
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Ricotta Lemon Pancakes

Hurricane Irene has kept me indoors today. So we’re having a cooking marathon. Seriously. First up was ricotta lemon pancakes (original recipe here). I decided to make my own ricotta last night, something I’ve been wanting to do for awhile. We’ll start there.

  • 4 cups whole milk
  • 1 cup cream
  • 2 tbsp lemon juice
  • 1 tbsp salt

In a large saucepan, combine all of the ingredients together.

(Excuse my dirty stove. It is clean now!)

Bring to just a boil (no stirring!) and then remove from heat. Let sit for 15 minutes, allowing it to curd. Meanwhile, line a mesh colander with cheese cloth and set in a large bowl. Using a large spoon, scoop the curds into the colander.

Let sit for one to two hours (the longer it sits, the firmer it will be).

Ta-da!

Now for the pancakes. I changed the recipe slightly, since the storm did prevent me from having all of the right ingredients. Here’s what you need –

  • 1 cup mixed berries
  • 2 tbsp lemon juice
  • 2 tbsp sugar + 1 tbsp sugar + 1 tbsp sugar
  • 1 cup flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs separate
  • 1 tbsp lemon zest
  • 3/4 cup nonfat milk
  • 2/3 cup ricotta (see recipe above)
  • Cooking spray or butter for pan

Combine the berries, lemon juice and 2 tbsp of sugar in a bowl. Set aside for at least 15 minutes. If you’re using store bought ricotta, set in a sieve with cheese cloth for 15 minutes to drain. If you made it yourself, and let it sit for two hours, you’re not going to get any more juices out of it!

Separate the egg yolks from the whites. Beat the whites until frothy. Add 1 tbsp of sugar and beat until it forms peaks. Combine your flour, baking powder and salt in a large bowl. To the egg yolks, add lemon zest, last tbsp of sugar and milk. Pour egg yolk mixture into the flour mixture and stir until combined. Fold in half of the egg whites. Fold in the ricotta. Fold in the remaining half of the egg whites.

Heat a griddle or cast iron skillet. Coat with butter or spray. Using a 1/2 cup, measure out pancake batter. Cook for about 1 1/2 minutes and flip. Cook for an additional minute.

This makes about 10 pancakes. Serve with berries.

August 25, 2011
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Eggplant Fries

Eggplants and zucchinis have taken over our CSA. A few months ago, James and I had an atrocious eggplant experience, resulting in ice cream for dinner (which isnt’ so bad). Since then, I’ve been determined to reinstate my love of eggplant. It started with a ratatouille like dish. Eggplant chopped up small. We move into grilling eggplant with garlic salt. And last night, we prepare eggplant in a way anyone would eat – fried.

But we also received so many zucchinis we decided to fry those as well.

(Note: this is the box with half removed… there are a lot of vegetables in my fridge right now)

To start, chop one medium to large egg plant and one large zucchini into 1/2” x 1/2” x 3” slices. Place in a bowl and cover with ice and water. Put a plate on top to keep submerged and let soak for about 1 1/2 to 2 hours.

Combine in a shallow bowl or pie plate –

  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper

Meanwhile, heat about 1/2” vegetable oil in a large sauce pan until it hits 325F. This happens a lot faster than you probably suspect it will. So be prepared to move! From your bowl of icy water, remove a few eggplant and zucchini spears and place into the flour mixture. Toss to coat.

Place veggies into hot oil. After two minutes, using tongs, flip them over to cook on the other side.

Remove and place on paper towels to drain. Enjoy!

August 23, 2011
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Lily’s Brownies

These are my favorite brownies of all time. They are so simple to make, and amazingly chewy and soft.

Every time I want to make them, I have to call my mom, beg her to find the recipe (even late at night!) and then I never write it down. So here it is. I’m writing it down!

Here’s what you need –

  • 1/4 cup butter
  • 6 oz chocolate chips
  • 3/4 cup sugar
  • 2/3 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 eggs

Preheat oven to 350. Melt the butter and the chocolate chips together. Remove from heat and add the remaining ingredients. Mix until well combined. Transfer to a greased 8×8” baking dish. Pop in the oven and bake for 30 minutes.

August 23, 2011
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Tomato Pie (Yes, Tomato Pie)

“Why don’t you just make a pizza?”

Because a pizza doesn’t have a flaky buttermilk biscuit crust, layers of fresh herbs like dill and an overwhelming amount of fresh tomatoes from the farm (which would sog out pizza crust).

Welcome to our lives, tomato pie. Based on a recipe from Bon Appetit, of course. Mine is slightly less caloric, and I used mozzarella instead of cheddar mostly because James wanted me to and I didn’t feel like going to the store to buy any. So here’s what you’ll need –

Crust

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 tbsp chilled unsalted butter, cut into 1/2” cubes
  • 1 cup buttermilk

Combine the first four ingredients. Using your fingertips, rub in butter until coarse meal forms. Pour in buttermilk and knead until a dough forms. I found my dough to be rather… wet. So I needed to add more flour to it. Once formed, wrap and chill for at least one hour.

Filling

  • 2 pounds large ripe tomatoes, cored and cut into 1/4” slices
  • 2 cups grated mozzarella
  • 1/3 cup finely grated Romano
  • 1 scallion, trimmed, chopped
  • 1/2 cup mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tbsp apple cider vinegar
  • 2 tsp sugar
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 tbsp cornmeal

Slice your tomatoes and place on a baking sheet lined with paper towels. Cover with paper towels and let drain for 30 – 45 minutes. Meanwhile, combine the two cheeses together and set aside. Combine the scallion, mayo, dill, vinegar, sugar, salt and pepper and set aside.

Preheat your oven for 425 F. Once everything has chilled, melded, drained, etc. it’s time to compile! Roll out your buttermilk crust to about 11 inches (you’ll be using a nine inch pie plate). Line your pie plate and sprinke the bottom with cornmeal.

Add a layer of cheese, 1/3 tomatoes, 1/2 mayo mix, more cheese, more tomatoes, more mayo, more tomatoes and more cheese. Fold extra crust over tomatoes.

Bake for 35 – 40 minutes. Remove from oven and let cool for one hour befor enjoying.

August 20, 2011
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Dressing up

Chicken.

This probably doesn’t evoke any wonderful feelings does it? Chicken is… good. And you can’t beat a wonderfully prepared whole roasted chicken served with corn, mashed potatoes and gravy. But still, chicken can be dry, chicken can be bland, chicken can be boring and tiresome.

So I decided it was time to dress it up a bit. Inspired by the July issue of Bon Appetit of course. Here’s what you’ll need –

  • 2 chicken breasts
  • 2 tbsp butter, room temp
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes

How does one dress up their chicken? They make a gourmet butter to cook it in of course! Combine the butter, oregano, paprika and garlic together. Set aside for a moment. In a large skillet, melt half of the butter. Place the chicken in and cover while it cooks (approximately 5 minutes per side, less if you have thinner breasts).

Once your chicken is finished, tent it in tin foil and set aside. Add the cherry tomatoes to the skillet (yes, with the chicken charred remains and all). Once the tomatoes begin to burst, start to push down with a spatula so that the juices are released. Add the remaining butter and remove from heat. Once the butter has melted, spoon over your chicken.

August 20, 2011
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Forbidden Rice Salad

One of my favorite bases for a cool, summer salad (that’s not lettuce) is forbidden rice (also called purple rice, black sticky rice, etc). Our farm shares have been out of control as of late, and we had the perfect makings for a forbidden rice salad.

Here’s what you’ll need –

  • 1 cup of dry forbidden rice
  • 1 – 3 scallions (if they are monster scallions like we are getting in our CSA, stick with one)
  • 2 – 3 tbsp basil, chopped
  • 1 tomato, chopped into 1/2” chunks
  • 1 cup of chopped cucumber
  • 3 carrots, shredded
  • 1 1/2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • Salt, pepper, pecorino Romano to taste

Cook the rice according to package directions. I find, with a gas stove, I need about 2 1/2 cups of water as opposed to the recommended 2 cups. Rice takes about 25 minutes to cook on my stove (directions say 40), so this is definitely something to keep an eye on. I’ve also had instances cooking this rice where I need to add more water mid-way through the process because the rice is still crunchy and the water gone. When I first started cooking, I can’t tell you how many pots of rice James and I burnt. It’s tragic. So I’m a little crazy cooking rice these days.

Anyway, while your rice is cooking, prep for your veggies and place in a large bowl. When the rice is done, you can either mix it hot with the veggies for a warm salad, or throw on a cooking sheet and pop in the freezer for a quick cool down. If you have lots of time, let it cool down the normal way.

When everything is at the temperature you desire, mix the rice into the veggies with the olive oil and balsamic vinegar. Serve and top with grated Romano and a dash of salt and pepper.

This serves two for dinner or four for a side.

August 15, 2011
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Smörgåsbord

Yesterday was a whirlwind of cooking and baking. Unfortunately, I only took one photo of some cookie batter. This is what happens when you make four or five different dishes at once. Priorities!

To start, I made and canned two jars of pickles, two jars of dilly beans and three jars of mango salsa. (See canning post for pickle recipe, which I used for dilly beans, but with green beans instead of cucumbers).

The mango salsa (which I swear I once had a photo of!) is a lovely combination of:

  • 1 mango, cubed
  • 1/2 small onion (red or sweet), chopped
  • Juice from 1/2 lime
  • 2 – 3 tbsp cilantro
  • 1 hot peper, diced

This salsa smells amazing. I can’t even begin to tell you. Let everything sit for at least 30 minutes for the flavor to meld, or can to enjoy later.

Next up is lemon lime basil cookies. I saw this recipe in Bon Appetit a few months ago and ear marked it as something to make. Of course I never got around to it, and when my farm fresh basil started to wilt, I jumped into action. Check out the recipe here.

This is what the dough is supposed to look like before forming balls.

Then I fail you in terms of photographs.

For dinner I made beet risotto since I had roasted, chopped and froze beets from the farm a few weeks ago. Recipe here.

Other cooking odds and ends included baking spagehtti squash (for a recipe later this week) and cleaning out the fridge (exciting stuff, right?)

August 11, 2011
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We Be Grilling

James and I recently acquired a grill (thanks, Mel!). I had grand plans to pull it out last night, but I was gas-less and hungry, so I settled for the stove.

Grilled eggplant, zucchini, summer squash and scallions. Prepared with some salt and garlic powder and a smidge of olive oil.

The shrimp were marinated in soy sauce, grated ginger, red pepper flakes, olive oil and garlic for about 30 minutes. I didn’t measure, just sort of eye balled everything. They were a bit on the spicy side, so my reccomendation is to go light on the red pepper flakes. Next time, right? When I prepare them on a real grill!