Fresh Pasta

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I’ve been having a lot of fun making pasta at home these days. I’ve had a pasta machine for a few years now, the kind with the handle you crank. It was a great little machine, but I never found myself getting it out to use.  I’d wanted the attachment for my stand mixer for a while now, but it was pricey – and, not really something I’d buy for myself. Well, my mom and dad were really good to me this year and gave it to me for Christmas! Since then, I’ve been making pasta probably once a week. It’s been so wonderful. While dried boxed pasta is very affordable, and you can even get high-quality imported pasta at your regular grocery store now…there is just something to be said for fresh pasta.

Tender, yet firm. Finally, the term “al dente” makes sense! I’ll be honest with you guys, my first attempt was a bunk. I used the recipe that came with KitchenAid attachment instructions, and it was a complete wreck. It used 100% all-purpose flour. I had to add a considerable amount more water than the recipe called for, and it just kept tearing when I tried to roll it out. That batch ended up in the trash can. But, I didn’t give up. I turned to Annie, who can always be counted upon for a great recipe. This dough came together beautifully, rolled out beautifully, and cut beautifully. I happened to have semolina on hand from a previous trip to the “big city”, and used what I had in a couple weeks. I had to poke around a bit to find it close by, but I found it at a health food store. The 50/50 ratio of all-purpose flour to semolina is just perfect. I’m looking forward to trying some flavored pastas as well. I think I’ll mix some chopped fresh herbs into the pasta next time. With some sautéed garlic and olive oil. Perfect, simple dinner! Enjoy.

Fresh Pasta

Yields about one and a half pounds fresh pasta

1½ cups all-purpose flour, plus more for work surfaces
1½ cups semolina flour
pinch salt
4 large eggs
1 tablespoon olive oil
2 tablespoon water, plus more as needed

Combine the flours and salt in a bowl or on a work surface, creating a well in the center.  Crack the eggs into the well.  Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.

Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogeneous.

Divide the dough into four portions and cover with a damp towel.  Let rest for 20 minutes.  At this point, proceed with thinning and cutting as desired, depending on equipment available.

To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente.  Drain well and serve immediately.

Chicago Italian Beef

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My mom used to make something she called “Chicago Beef” sandwiches when I was growing up. It was a chuck roast that was simmered in the crock pot all day. Then served over crusty Italian rolls with melted cheese on top. It was one of my favorite dinners! I’d forgotten all about it until I saw it featured on Diners, Drive-Ins, and Dives. Googled recipes and came up with a ton. Evidently, most people refer to it as “Italian Beef”. I suppose it’s also known as Chicago Beef because the place that “put it on the map”, Al’s Beef, is in Chicago. Whatever you want to call it, it’s a great sandwich!

I knew I wanted to cook it in the dutch oven, and not the crock pot. While I love the crock pot, I think you get a better flavor from roasts from cooking in the oven. I’m sure it would be great prepared in a slow cooker, but I’d definitely deglaze the pan with the beef broth – then add that to the pot with the beef and peppers.  If you’re worried about it being spicy because of the peppers – don’t be! Pepperocinis are very mild peppers. They just have a great, zippy flavor. I love the addition of these to the beef! Totally make the sandwich in my opinion. I used provolone cheese, but mozzarella would be wonderful too.

It’s traditional to dunk the whole sandwich in the braising liquid before serving. But, I have “issues” with soggy bread. I think the sandwich has plenty of juiciness without any dunking. You could always serve a small dish of the jus on the side as well. I also topped my sandwich with some sliced banana peppers, just because I wanted a little extra crunch. They were a hit with everyone in the house, and an easy dinner that pretty much takes care of itself. Will definitely be on our menus in the future!

Chicago Italian Beef Sandwiches

2 Tbsp olive oil
3.5 – 4 lb. whole beef Chuck roast, trimmed as desired
1 3/4 cups beef broth (low sodium)
¼ cups water
3 tablespoons Italian seasoning
1 tsp salt
1/2  jar (16 oz) Pepperoncini peppers, with juice
submarine or steak rolls
sliced provolone cheese

Preheat oven to 275°F.

In a heavy oven-safe pot or dutch oven, add 1-2 Tbsp olive oil. Over medium-high heat, add chuck roast. Add the roast and sear for 4 – 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 -5 minutes for each side. Remove dutch oven from heat. Add beef broth, water, Italian seasoning, salt, and pepperoncini peppers.  Stir to combine seasonings with liquid.

Cover dutch oven and bake in preheated oven for 5-6 hours, or until meat is fork-tender and falling apart. Remove from oven and shred meat. Return to dutch oven.

To assemble the sandwiches – Preheat oven to 400°F. On a large cookie sheet, toast deli rolls (butter is optional) for 5-10 minutes. Top toasted rolls with warm shredded beef & sliced provolone cheese. Return to oven 3-4 minutes, or until cheese is melted. Serve hot.

Source: The Pioneer Woman, via Delish

Pork Chops with Vinegar Peppers

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It’s no secret that I have a penchant for anything Italian. However, there are only so many lasagnas and risottos one can eat before they yearn for something new to try. The idea for this recipe sparked years ago, when I spotted a recipe for pork chops with vinegar peppers in The Sopranos Family Cookbook. However, the recipe called for spicy pickled peppers, which diddn’t really appeal to me . I thought bell peppers would bring more flavor to the “party”, as well as look more attractive.

I’ve always been a huge fan of balsamic pan sauces when it came to any pan-seared meat, so decided on that for  my deglazing agent to get all those yummy bits from the bottom of the pan. Plus, balsamic vinegar is pretty mild on the acidity scale. That’s just what I was looking for to pair with pork, which is on the milder side.

I used boneless pork chops this time around, because it was all that was available to me at the store last week. I usually like to get a thin cut bone-in chop if I can, because I  think they have better flavor and retain more moisture. But, the boneless was great. Just make sure you don’t overcook them, as they can dry out so quickly! Alternatively, I’m sure the dish would be wonderful with chicken breasts or thighs.

Pork Chops with Vinegar Peppers

Ingredients:

6 pork chops (bone-in or boneless, 1 inch thick)
3 cloves garlic, minced
2 bell peppers, sliced 1/2 inch thick
1/4 cup balsamic vinegar
olive oil
salt
fresh ground pepper

Season pork chops on both sides with salt and pepper. Add enough olive oil to coat the bottom of a large, heavy bottomed skillet. Heat over high heat until shimmering. Add half of the pork chops. Cook for 3 minutes, or until nice and golden on both sides. Remove to a paper towel lined plate and cover with foil to keep warm. Add remaining chops, and repeat process, remove to the plate when cooked.

To the now empty pan, add the sliced pepper. Reduce heat to medium-high. Cook, stirring occasionally, until peppers are beginning to soften. Add garlic, and sauté for 30 seconds, until fragrant. Add the balsamic vinegar, and scape the bottom of the pan vigorously with a wooden spoon to loosen up fond. Let vinegar reduce until it coats the peppers and is almost syrupy in consistency.

Plate pork chops, and top with the vinegar peppers.

Shrimp Scampi

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Shrimp scampi is one of my all-time favorite dishes. Unfortunately, I could never seem to get it quite right at home. My main qualm seemed to be that it was always too dry. My natural inclination was to add more butter. But, I needed more flavor than butter alone could lend. So, I tried adding more lemon juice. Too sour. While I love lemony pastas – they should never make you pucker. Many recipes I’d seen used white wine in the sauce, which was a welcome idea. Additionally, one of my favorite local restaurants adds tomatoes and fresh basil to their rendition of shrimp scampi, which I thought was wonderful. I  knew that I wanted to incorporate that as well. I figured with the addition of white wine, and tomato…hopefully, that would amp up the sauce factor.

This recipe is definitely a keeper! Plenty of kick from the garlic. Bright flavor from the lemon. A kiss of warmth from the red pepper flakes. And, the white wine just wraps it’s arms around everything and brings it all together. This is another meal that goes from stove to plate in a matter of minutes. I usually start sautéing the shrimp immediately after I begin cooking the pasta to get everything on the table at the same time.

Shrimp Scampi

Ingredients:

1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
1 shallot, minced
4 tablespoons butter
2 tablespoons olive oil
1 teaspoon red chili pepper flakes
1/2 cup white wine or Vermouth
1 lemon, juiced
1 cup cherry tomatoes, halved
handful fresh basil leaves

Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic, shallot, and red pepper flakes. Sauté for a minute, until garlic is fragrant.

As soon as the garlic begins to brown, add the shrimp. Cook, stirring occasionally, until shrimp are beginning to curl and pink up. Add the white wine and stir to combine. Increase heat to the highest setting and reduce for 3 minutes or so. Add tomatoes, lemon juice, and fresh basil. Toss to combine. Season with salt and pepper to taste. Serve over your favorite pasta or with rice.

Source: Adapted from Simply Recipes