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.

Black Bean Soup

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We don’t go out to eat that often, but when we do, we usually go to the local Mexican joint down the road. Our favorite place closed last year. The friendliest family ran it. They were always so great with Andrew, the food was always good – we just loved them. They moved on to another part of the country to start a new venture, and left me with no Mexican eats locally (outside of my home, of course) for about 6 months. In desperation one day, I browsed Mexican restaurants in our vicinity on Yelp. To my surprise, one turned up in a town nearby – a nice 30 minute drive on the back roads. I must admit I was leery, as Crisfield is known primarily for it’s seafood (blue crabs, oysters, etc). I wondered how good could this place be? I’d never heard of it. But, like I said, I was desperate. So, one night, we ventured up.

We were blown away with the dinner we got at that little hole in the wall place. The proprietor/chef hails from South America, so there are lots of great Latin options – as well as traditional Tex Mex fair. While a new place has opened up closer by, we still try to make the trip to Mi Pueblito whenever we can. My favorite thing on the menu is the black bean soup. So simple, yet so flavorful and filling. Nice and smoky from the ham hock, and rich silkiness that only black beans can lend.I always devour the whole bowl, then have very little room for dinner. I made a batch last weekend at home in an effort to recreate their version, and it is right on point. As with other soups, it was even better the second day for lunch. The pico de gallo on top is optional, but highly recommended. It adds a great pop of color and flavor!

Black Bean Soup

1 pound dried black beans, soaked in 4 quarts of water overnight, drained
1 pound smoked ham hock or shank (1 large bone)
2 bay leaves
8 cups water
4 tablespoons olive oil
1 large yellow onion, chopped fine
1 teaspoon salt
4 medium garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon chile powder
juice of 1 lime
Sour cream
pico de gallo (for garnish)

Heat olive oil in large dutch oven over medium-high heat. Add onions, and saute until starting to brown on the edges, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add beans and ham hock to the pot, followed by 8 cups water, bay leaves, and salt. Bring to a boil, reduce heat to a low simmer. Cover and let cook at least 3 hours, until beans are tender. Remove bay leaves and ham hock from the pot. Add cumin and chili powder, and stir to combine. Cook for another hour on low.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. Or, if you have an immersion blender, feel free to use that to achieve the desired consistency. I wanted mine nice and smooth. Add lime juice, stir to combine. Season with salt to taste. Top with a dollop of sour cream and pico de gallo.

Source: adapted from Simply Recipes

Cajun Spice Mix

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Cajun seasoning is one of my favorite spice mixes. I use it on/in many different dishes; crispy potatoes, spicy shrimp pasta, etouffee and gumbo (as Alton would say – that’s another episode!). Often, the spice mixtures that you buy off the shelf have a ton of salt in them. Plus, alot of words that I can’t even pronounce. I’ve found that it’s very easy to make at home. It only takes a few seconds to put together the spices that you probably already have in your pantry. And with most things you make for yourself at home, it’s much more economical than it’s store-bought counterpart.

I love food from that region of the country. I’ve not yet had the opportunity to visit-but many books, movies, and television programs that I love are centered there. Any Swamp People fans out there? I’d have to say Troy is my favorite, followed closely by the Guist brothers. Somehow I can’t imagine them going to the grocery store to shell out $5 for a small tin of spices. Part of the life is making due with what you have, and taking pride in it. While I’m not quite ready to be shooting and dining on squirrel like Glenn and Mitchell, making my own Cajun spice mix is a start, right? Looking forward to making more DIY basics in the kitchen in 2012.

Cajun Spice Mix

3 tablespoons kosher salt
3 tablespoons ground cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon celery seed
1 tablespoon onion powder
1 tablespoon garlic powder

Combine the salt, cayenne, white pepper, black pepper, paprika, celery seed, onion powder, and garlic powder until evenly blended. Store in airtight container.

Source:  adapted from Allrecipes

Cranberry Brown Butter Shortbread Bars

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In rifling around in the refrigerator last week, taking stock of what we needed for the weekly stock-up, I realized I had a bag of fresh cranberries lurking in the veggie bin. I knew I was done with cranberry sauce for the year. And, I wasn’t in the mood for fruity drinks. I had seen several versions of these delightful cranberry bars on several blogs, so I decided to make those with my turned up treasures. Tracey’s version was the one that finally sold me.  Shortbread made with brown butter? Be still my heart.

They were so delicious! A nice tartness from the cranberry, with the juice from the orange rounding out the sweetness. They held together really nicely too, which is something that I’ve had trouble with fruit/shortbread bars in the past. I sent the leftovers into work with Jon today, and everyone really enjoyed them. He said they went quickly! If you have a bag of cranberries leftover from the holidays hanging around, make these. If you don’t, pick up a bag before they’re gone for the season. I plan to do just that this weekend, and freeze a couple of bags. It’s nice to have a stash to make cranberry lemonade in July! Enjoy.

Cranberry Brown Butter Shortbread Bars

Crust/Streusel
1 cup plus 5 tablespoons (10 1/2 oz) unsalted butter
1 cup sugar, divided
3/4 teaspoon salt
2 large egg yolks
3 cups plus 3 tablespoons (14 1/4 oz) all-purpose flour

Filling
12 oz (about 2 cups) fresh or frozen cranberries
1 cup sugar
1 teaspoon orange zest
1/4 cup fresh-squeezed orange juice

To make the crust: Line a 13×9-inch metal baking pan with foil, leaving an overhang on opposing sides so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.

Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty – be patient and watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

In a medium bowl, whisk together the butter, 3/4 cup of the sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the pan. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

Meanwhile, preheat oven to 325 F.

Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

While the crust bakes, make the streusel by combining the remaining 1/4 cup of sugar with the reserved dough. Use your fingers to mix until crumbly. Also use this time to make the cranberry filling. Combine the cranberries, sugar, orange zest and orange juice in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-high, and continue boiling until the mixture is thick and syrupy (most of the cranberries will have popped), about 5-8 minutes. Turn off the heat, and let cool for 5-10 minutes.

Spread the cranberry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the streusel is golden.

Transfer the pan to a wire rack and cool for at least 1 hour (you can also cool in the fridge if you want to speed up the process). Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.

Source: adapted from Tracey’s Culinary Adventures; originally from Fine Cooking