Homemade Linguine

 Homemade Linguine

Homemade Pasta sounds intimidating, but it's not actually hard!  It's a little soul improving work that results in delicious food an a meal to impress.  This recipe calls for a richer pasta using more egg yolks than whites.  This recipe also calls for using a pasta maker, specifically, I used the one that attaches to a stand mixer, but any other pasta maker will do as well.

Materials: Pasta Maker

Ingredients:

6 Egg Yolks
4 Egg Whites
4 C 00 Semolina Flour
1 Generous Pinch of Salt
1 Teaspoon Olive Oil

1. Measure out flour and form into a well.

2. Put eggs in the well and mix with fork until combined.  Slowly add flour from the inside of the well and incorporate it into eggs.

*Tip* Be careful not to use too much flour at a time or your well will collapse and the eggs will spill all over!

3. Once a dough is formed kneed the dough by pushing down and out until a smooth ball is formed (about 8 minutes of kneeding)

4. Cover the ball in plastic wrap and place in the fridge for 30minutes.

5.  Cut the dough into 6ths.  Flatten slightly and check that your pasta maker is set on the widest setting and feed through 1/6th of the flattened dough.

6. Use one hand to feed it through the machine and the other to catch the pasta from the other side until it is running quickly and smoothly through the machine without continuing to get flatter.

**Tip** this is a feeling you can feel the machine's tension become less on the dough as you feed it through.

7. Change the setting to the next lowest (zero to one, or one to two depending on your machine).  And repeat feeding through the dough with one hand and catching it with the other until it runs smoothly through the machine and is ready for the next setting.

8.  Determine how thick you want your noodles to be, for linguine a thicker noodle is traditional, so I stopped my machine at the 5th setting despite my machine having 8 settings. 

9.  Change the attachment on your pasta maker to the fettuccine or linguine attachment which will cut your pasta into strips.  If you do not have this attachment you can gently fold your flattened pasta dough about 4xs and cut it into strips with a knife and achieve the same results.

10.  Place the noodles in additional flour so they remain dry and wont get stuck to one another.  Most people put their noodles in pretty "nests", but putting them in a giant pile works exactly the same if you have enough flower to keep them from sticking.

11. Repeat steps 6-10 with the remaining dough while bringing a pot of salted water to a boil.

12.  Once the salted water is boiling drop in the pasta.  It should take about 45 seconds to a minute to cook.

**Tip** you know the pasta is done when it floats to the top of the pot.  Remove it immediately and serve with your delicious  Homemade Tomato Sauce !

Enjoy !!

Roasted Garlic Tomato Sauce

So many of my posts relate to my excess of tomatoes and this is no exception.  I used 12lbs of fresh tomatoes from my garden in this recipe and still have lots more tomatoes left.  Pomodoro Sauce is usually my favorite sauce over marinara because it is so light and has the distinct fresh tomato taste even when the tomatoes weren't picked right before putting them into you pot.  This is so delicious you don't even have to add sugar to the sauce.

I have only cherry tomatoes right now, but plum, roma, and beef will help you add some additional flavor to the sauce. 

Serves: 8

Ingredients:

12lbs of tomatoes 
6 Basil leaves with stems attached
Bunch of leaves and stems from a tomato plant
1 Tbs salt
1 6oz can of tomato paste
1 small onion minced
6 Cloves of Roasted Garlic *instructions on how to roast garlic follow*

Preheat the oven to 450 degrees.

1. Heat tomatoes in a large stock pot until all of the water is released (about 10minutes).  If you do not have a large enough pot work in batches.

2.  Cut off about 1/4 inch off of the top of the garlic head.  Place it into tinfoil and drizzle oil on top and place in the oven until brown about 30minutes.

3. If you have a food mill use it to separate the skins and the seed.  If you are like me and do not have a food mill, use a hand blender to blend the tomatoes and a mesh sieve to strain the seeds and skins saving the juice and pulp from the tomatoes.

4. In dutch oven or heavy bottomed sauce pan (large enough to fit the tomato juice and pulp in) cook the onion until translucent on medium-high heat.  Then add the tomato paste and roasted garlic and mix until the onion is incorporated.

5.  Add the tomato juice and cook at a simmer for about 40 minutes.

6. Add the tomato plant and basil leaves with stems attached and continue to cook for 10 more minutes to infuse their flavors. (if working in batches repeat this with the other batches)

6. Remove the tomato plant leaves and basil leaves and add salt to taste.

Serve on fresh pasta

Enjoy!!

Stuffed Artichokes

I tend to like food better when it require some work to eat it.  Artichokes fall into this category, I like artichokes best when I have to pull off each leaf individually and can indulge in its tasted over and over again.

Stuffed Artichokes

Serves 3:

Ingredients:

3 Large Artichokes
3 Large Pieces of Whole Wheat Sourdough (or firm bread)
1/4 C Butter
2Tbs Lemon Juice
1/3 C White Wine
1/4 C Parsley
1/4 C Grated Parmesan Cheese

Preheat the oven to 350 Degrees

1. Cut off about 1inch of the artichoke.  Then using scissors cut off the tips of the leaves. Open up the leaves by spreading them outwards from the center.  This will make it easier to stuff them.  

2. Steam Artichokes for 40 minutes or until the lower leaves can be pulled off effortlessly

**TIP: I am impatient and never follow through with the rule and the result is a hard interior for the inner leaves.  Make sure they almost fall right off!**

3.  During this time make the stuffing. Begin by using a food processor to make the bread into breadcrumbs.

4.  Melt the butter in a sauce pan, add the lemon juice and white wine until it has reduced and the alcohol has cooked out.

5. Add the breadcrumbs and grated cheese.

6. Take off the heat to cool and add in the parsley.

7.  When the artichokes are done steaming, allow them to cool enough to handle them.

8. Using the stuffing open each leave and place enough stuffing so that it is almost coming out of the top.

9. Sprinkle additional cheese and drizzle olive oil on top of the artichoke.

10. Place on top of a baking sheet and bake for about 15 minutes until the bread crumbs and cheese are toasted. 

Serve and Enjoy!!

Filler-Free Shrimp Burger with Wasabi Aioli

I recently had a shrimp burger at a small cafe and the waitress told me it was so good because it had no filler.  She said the chef pulsed the shrimp and than added chopped shrimp and that's why it was so good.  It was so good that only a few days later I had to try and make it myself, with some additions of course.

This is a shrimp burger which has no egg and no bread crumbs, it's held together solely by itself, which makes it much healthier and absolutely delicious.

Ingredients for Shrimp Burger:

2lbs of raw shrimp
1 tsp vegetable oil
1/4C of chopped scallions
1 shallot chopped
1/4C Chopped Celery
1 Tbs Fresh Grated Ginger
2 Tsp Minced Garlic
2 1/2 Tbs Soy Sauce
1 1/2 Tbs Fish Sauce
1 Tbs Rice Vinegar
2 tsp sesame oil

Ingredients for Wasabi Aioli:

1/2 C mayo
1Tbs of Wasabi (more to taste depending on strength of paste and spice preference)
1 Tbs minced garlic
1 Tbs Soy Sauce
1/2 Tbs of lemon juice
1/2 Tbs rice wine vinegar


1. Using a food processor puree about 1/4 of the shrimp until it creates a thick paste.  I felt this paste was a little to thick and thinned it out with some vegetable oil (about 1 or 2tsp).

2. Chop the remainder of the shrimp into quart inch to half inch pieces.

3. In a bowl combine the pureed shrimp, chopped shrimp, and remainder of the ingredients until well mixed and ingredients are evenly distributed.

4.  Form into hamburger sized patties and place on a plate in the refrigerator for at least 30 minutes.  This allows the patty to set, marinate, and hold its shape before cooking.

5. While the shrimp patties are setting make the wasabi aioli by whisking together all of the ingredients and allowing it to marinate as well.

6.  Heat oil on a large pan over high heat until sizzling.

7.  Add shrimp patties and cook on each side for about 5-7 minutes each until browned on the outside and cooked all the way through.

8.  Serve on toasted buns with the wasabi aioli and cucumber salad.

Enjoy!!

Truffle Mashed Potatoes

    I initially made these as an accompaniment to the grilled lobster, however, they are so delicious they are made again and again along side of other delicious fish and meat.


Ingredients:

1lb of small yellow potatoes (bintje) 
Salt
1/2 pint of heavy cream
1tbs of butter
1 Tbs of truffle salt
1 tsp of truffle oil 

1.  Cover the potatoes cold water so that there is 1 inch of water over the potatoes and salt the water.

2. Bring to a boil and then cover and reduce to a simmer for about 25 minutes.

**TIP: The potatoes should have very little starchy feel to them, they should taste ready to eat when they are done.

3. Drain the water and leave potatoes on low heat and let the leftover water evaporate.

4. Add the heavy cream, butter, truffle salt, truffle oil, and with a fork mash potatoes as you add the ingredients.  

5.  Ensure all ingredients are incorporated

**TIP: Don't over mash the potatoes! These are best with the starch isn't fully released and some chunks of potatoes are left**

SERVE and ENJOY!!

Grilled Lobster with Lemon Parsely Butter

It's the end of August so lobsters are on in season and on sale! Lobsters are all time favorite seafood followed by oysters, so I was very excited to see such affordable prices at my local supermarket. 

The grilling of lobsters creates a flavor profile and texture unmatched by boiling.  It simply elevates lobsters beyond what I thought lobster could be elevated.  

PS you still have to boil the lobster, but just par boil them.

Ingredients:

4 Lobsters and a sharp knife
1 Tbs Salt
1 Stick of Clarified Butter 
*to clarify butter simply cook butter in a sauce pan on medium low heat and skim off the top layer of fat once the butter has melted*
2 Tbs chopped parsley
1 Tbs of lemon juice
1Tbs minced shallots
1/4 Tsp Red Pepper Flakes


1. In a large covered pot bring 2 inches of water and salt to a boil and if possible put something such as a colander inside to not allow the lobster to touch the water.  

Although I have done little research, I have taken the word of many chefs and go with the "most humane way" to kill a lobster.  (Otherwise just stick them in the boiling water, but they may scream) 

2.  Put lobsters in the fridge so they are slower.  Then, stick the tip of the sharp knife in the crease just behind the head where it meets the body and cut straight down and then into the head though the middle of the eyes. This should kill them the most quickly and cut off their nerves so they don't feel the pain.  

**Tip: I wash the lobsters here because if you wash them after they parboil you lose some flavor**

3. Drop the lobster (or two if your pot can fit them) into the boiling water for two minutes each.

4. Take them out and allow them to cool.

5. Take off the entire claw at the joint that is connected to the body.

6. Cut the lobsters in half length wise.

7. Discard all intestines, brains, etc. 

8. Cook shallots until translucent and add lemon, parsley, red pepper, salt (if butter is unsalted), and melted clarified butter.  Reserve 1/4 of butter for later.

9.  Paint the lobsters with the butter and place on the grill flesh side down for 3-5 minutes so that there is a nice brown grill mark on the flesh.

10. At the same time place the claws on the grill and cook for 5-7 minutes on each side.  

11. Flip the lobster and allow to cook for an additional 3 minutes until the temperature reaches 135 degree F on the thickest part of the tail.
 
**TIP: a good way to determine this without a thermometer is ensure that that all of the tail meat is firm not hard by moving it slightly with your tongs.** 

12. Remove lobsters from the grill and use the remainder of the butter for dipping sauce for the claws.  


Enjoy!!

Grilled Caponata (Eggplant and Tomato Medly)

    I had on the Food Networks and Bobby Flay was on a grilling show making tuna steaks and caponata.  Prior to this show I had no idea what caponata was, however, I saw it was basically sweet and sour grilled eggplants, tomatoes, and onions I decided i must make it. 
   Any way I can use up the tomatoes from my garden in fun creative ways I will.  And this recipe turned out to be very healthy and extremely delicious.
   This recipe calls for simple ingredients as I did not feel like going out any buying the golden raisins and Italian olives that the traditional recipe calls for.  

3 Large Italian Eggplants (or 4 small eggplants)
1 Large Onion (I used white, but traditionally red is used) 
Approx. 15 Cherry Tomatoes (2 Large Tomatoes are better, but I only have cherry from my garden)
1/4 C-1/3C for brushing Vegetables
Salt and Pepper 
2 Tbs Red Wine Vinegar 
1 Tbs Brown Sugar
2 Tbs Capers in brine
2 Tbs Chopped Fresh Italian Parsley 
1/4 C Pine Nuts
**Optional: 2 Tbs of Raisins or Golden Raisins
**Optional: Chopped pitted Green Italian Olives 

1. Preheat the grill so it is very hot 

2. Cut Eggplant, Onions, and Tomatoes into 1/2 inch tick rounds

3. Generously oil the eggplant, onions, and tomatoes.

4. Generously Salt and Pepper vegetables

5.  Place Eggplant, Onions, and Tomatoes on the grill 

6. Allow tomatoes to cook for 2 minutes on each side 

** TIP: over cooked tomatoes turn into tomato sauce/water! make sure they don't stay on too long**

7. Allow the onion to cook for 4 minutes on each side until cooked through

8. Allow the eggplants to cook for 6-8minutes on each side until nice grill marks are achieved and they are cooked through

***TIP: eggplants are cooked through when they no longer feel spongy" 

9.  Allow vegetables too cool enough to handle

10. Toast pine nuts in a small pan over medium heat until lightly browned 

11.  Whisk together vinegar and sugar.

12. Add capers, pine nuts, and if using raisins and olives to vinegar and sugar mixture.

13. Cut eggplants, onions, and tomatoes into 3/4inch X 3/4inch squares 

14.  Place vegetables in the serving dish you will be using and pour vinegar dressing over the grilled veggies.  

15. Gently fold in the chopped parsley

16. Let sit and marinate in the refrigerator for at least 30minutes before serving 

Serve and Enjoy!!