Pasta

I want to try making staple pantry items, so I've started with pasta. Seems easy, right? Well, without the aid of a pasta maker, rolling out the dough proved to be very tricky.

The Ingredients

2 cups AP flour
3 eggs
Pinch of salt

The ingredient list is so simple, but you can jazz up the pasta with things like spinach, tomato, squid ink...I'll get into flavored pastas in another post, after I've had time to test them.

The Process

1. On a clean, dry surface, mound up the flour and make a little well in the middle.
2. Crack eggs into a separate bowl. Check for bits of shell. Pour into the well. Sprinkle with salt.
3. Beat the eggs using a fork. Start drawing in flour from the edges of the well.
4. Continue drawing in flour until all ingredients are combined. If the dough looks dry, add a little water, if the dough look wet, add a little flour.
5. Knead dough for 10 minutes. This can also be done in the mixer with a dough hook.

Now here's were methods diverge...

If you have a pasta maker and know how to use it...USE IT!

I didn't have one so I used the manual method. It is necessary to pull the dough with one hand as you roll it out with the other. This helps to break the elasticity of the gluten so that you can roll it out flat without it snapping back into a blob.

This was very tricky and gave my arms a good workout!

Once the dough is thin enough - about 1/8 inch - use a pizza cutter to cut the dough into a rectangular shape. Next, you can use a straight edge - i like the edge of a flexible cutting board - cut the dough into desired widths. When cutting by hand, it is easier to make wider pastas like linguine.

Right away, or save for later?

If you want to use the pasta right away, bring a large pot of water to a boil, add salt - not a pinch, a couple tablespoons - and cook the pasta, stirring occasionally, for 3-5 minutes. It doesn't take long for fresh pasta to cook so keep an eye on it or else it will turn to goo.

If you want to save it you have a couple options. Drape the pasta over a skewer or chop stick supported by two tall glasses. You can let them dry and store in a zip-top bag for later use.

-Or-

You can wrap a several strands of pasta around your fingers and layer them between waxed paper in a resealable container. You can either stash them in the fridge and use in a week, or put them in the freezer and use in a month.

Enjoy!

Ack!

Ok, ok...I'm sorry! There will be taste bud tantalizing posts in the near future. I promise!

Vaughn and I are mostly unpacked. I've been trying to find work and going through my nesting phase of the move. Unfortunately I seem to have misplaced the USB cable for my camera when we moved.

And what's a food and photography blog without delicious looking photos?!

...just a bunch of words.

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On another note...

Today I was flying home via Columbus from a lecture at Ohio University. I was making my way through security and just before I got in line for the metal detectors, my cousin Beth pops up! She was with her sister Kim and were enjoy a cup of coffee before going through security. I got out of line and sat down to chat for a little bit. We got onto the topic of cooking because they both love to cook and enjoy checking out this blog. They suggested that I write a cookbook and take photographs for it, so I've been kicking that idea around in my head since then.

If I were to write a cookbook, it would have to be titled Gwen in the Kitchen. I'm no five-star chef whipping up masterful creations with top-quality ingredients. Just an everyday person in the kitchen, armed with self-taught culinary knowledge and the essential tools of the trade.

I want to share with others my passion for food without the fuss. Delicious, simple recipes that anyone can make. I want to show people how to eat consciously by knowing where their food comes from and how it impacts the world. There will be an emphasis on vegetarian, flexitarian, seasonal, sustainable, and local ways to enjoy food.

Who knows if I will actually write it, but it seems like a fun goal to work towards.

On hold

Just for a little while.

My husband and I have been caught up in our relocation to Milwaukee. Vaughn was recently hired to work at a home brew store that is opening a new location in the Milwaukee area. For the past couple of weeks we have been taking trips up there and scouring the area for apartments. We finally found a second floor flat in a very nice neighborhood. And the kitchen! Very nice compared to the other apartments we have lived in and looked at. Here's a photo...

Plenty of cabinets and counter space. Newer appliances - big side by side fridge with handy ice/water dispenser. Glass top electric stove, which will take some getting used to. At least the heating element in the oven is at the top...the gas stoves in other rentals I've lived in had the heating element on the bottom, so browning anything was a nightmare and broiling took place too close to the floor for comfort. Ick.

We move in on Thursday (huzzah!), so I can't promise much in the way of posts until we get set up. Perhaps a few blurbs here and there.

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This weekend we are visiting our friends in Athens and will be eating at our most beloved restaurants and drinking at our usual bars.

We headed straight for the Union when we got into town late last night. The Union has a newly renovated bar downstairs for those who just want to hang out and drink, and a bar upstairs in their venue space so you don't have to run downstairs for a drink and miss a band's set.

When I first came to Athens, the Union was filled with burly biker punks up to their necks in tattoos with cigarettes dangling from their lips. The scene has changed over the years and is now a popular haunt for the "hipster" kids to hang out, listen to bands and drink pitchers of PBR. This is probably a result of ACRN, the university's student run radio station, hosting numerous shows at the Union. That's alright by me though, the burly biker punks can hang out at the Smiling Skull Saloon, which has the reputation of being a biker bar anyways.

Later today I will be meeting friends at Jackie O's (formerly O'Hooley's and still sometimes call it that). They are proud to be Athens' only brewpub and offer a wide and ever changing assortment of craft beers, as well as delicious food including their beer batter fish and chips and handmade pizza on spent grain crust.

Through the back there is a beer garden, perhaps the best in town because it's filled with locals and a laid back crowd instead of frat dudes and sorority chicks. It became one of our favorite spots this past year for post-class lunch (or dinner) and beer outings. Post-class...I swear! Especially wonderful after my 1pm-10pm days of back to back art classes. No break for lunch, or dinner, and I was quite frazzled by the end of the day. Beer me!

That reminds me, Jackie O's bought the space next door, where Skippers Bar and Grill used to be, and have begun working on the space. This is great because Jackie O's currently has eight booths outside and four booths, two tables and a handful of bar stools around a tiny bar inside. The are installing a long bar with many taps (20 maybe? not sure) and a lot more seating. It will be much more comfortable, especially on nights when there's a game on.

That's all for now, but probably another post later this weekend. Stay tuned!

Summer Berry Trifle

Got day-old French bread? Make something other than French Toast...

Fresh pint of heavy cream from Blue Marble Family Farm...purchased that morning from their booth at the Evanston Farmers Market.

Vaughn didn't want a traditional cake for his birthday, so he decided on this Summer Berry Trifle from Fine Cooking Magazine. Best thing is...you don't need to turn on the oven.

Summer Berry Trifle

Serves 10-12

1-1/2 quarts mixed fresh berries (hull and quarter strawberries), plus extra berries for garnish
3/4 cup plus 1 Tbs. granulated sugar
4 tsp. minced fresh ginger
1 lb. day-old French bread, crusts removed, crumb cut into 1/2 -inch cubes (5 to 6 cups)
1/2 cup Grand Marnier or Cointreau
1-1/2 cups heavy cream

Heat the berries and 3/4 cup of the sugar in a 4-quart saucepan over medium-high heat, stirring occasionally, until they start to release juice but are still whole and intact, about 5 minutes. Stir in the ginger and pour the mixture onto a rimmed baking sheet to cool.

Meanwhile, in a large bowl, toss the bread with 5 Tbs. of the liqueur. In a chilled metal bowl with chilled beaters, whip the cream with the remaining 3 Tbs. liqueur and 1 Tbs. sugar to almost-stiff peaks.

In a 2- to 2-1/2 -quart clear glass bowl, layer in the following order: 1 mounded cup of bread cubes, 1 cup of berries and juices, and 1 cup of whipped cream. Repeat 3 times—you should have 12 layers total. For the final layers, use all the remaining bread, berries (and their juices), and whipped cream.

Cover and refrigerate until the juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.

Enjoy with good friends...

Beer Tasting: IPAs

Vaughn and I had a very informal beer tasting last night...we were mostly just enjoying new beers and taking a few notes as we sipped. I'm not as educated in beer as Vaughn is, but I took a stab at sounding like I knew something. Here goes nothin'!

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Mikkeller Warrior Single Hop IPA: 6.9% ABV, color of orange blossom honey, faintly hoppy nose with slight malt aromas, starts with a bite and ends with a caramel finish.

Mikkeller Cascade Single Hop IPA: 6.9% ABV, same orange blossom honey color, clearer (bottom of the bottle last time), sweet bottle conditioned Vienna malt in the nose, starts with a bite that doesn't fade quickly, funky earthy flavor like figs that aren't quite ripe (sweet but green), we don't think it survived the journey judging by the funk.

Southern Tier Un*Earthly Imperial IPA: 11% ABV (!!), smaller, tighter head, paler orange color, citrusy nose, sweet sweet sweet, slight brown sugar taste, very complex flavor from the hop bill however thin body, pretty easy drinking for the alcohol and hop content.

Sweet Tomato Tart with Rosemary Apricot Glaze

Hooray for rainy days!

A couple weeks ago Vaughn was working on a beer and I was making pie crusts. I took a big scoop of his spent grain and incorporated it into the wheat pie crust that I was making. The crusts went into the freezer for a rainy day...like today!

Sue, my mother-in-law, bought a couple pecks of tomatoes at the Evanston Farmer's Market this past Saturday and needed to use them soon before they go bad. Flipping through Barbara Kafka's cookbook, Vegetable Love, I came across an interesting recipe for a Sweet Tomato Tart. How could I resist? The pie dough recipe is my own since I couldn't find a recipe that incorporated spent grain. It turned out very well!

Whole Wheat Pie Dough with Spent Grain
Yield: 2 8-inch crusts

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2-1 cup spent grain
1 cup unsalted butter, chilled
1/4 cup vegetable shortening, chilled
1 Large egg yolk, beaten
1/2 cup ice water
1/8 teaspoon salt

1. Combine AP flour, WW flour, spent grain, and salt in a food processor. Pulse until combined.
2. Add chilled butter and vegetable shortening. Pulse until it resembles course meal.
3. With the food processor running on low, slowly pour in the ice water until the dough starts to form into a ball.
4. Remove the dough and place into a zip top bag. Form the dough into a ball and press into a round disc.
5. Chill in the refrigerator for 30 minutes.
6. Place dough on a floured surface and roll out until about 1/4 inch thick.
7. Place dough in a pie or tart pan and refrigerate for 30 minutes or seal with plastic wrap and freeze for later use.

*Before using the crust, blind bake in a 400 degree F oven for 10-15 minutes.

Sweet Tomato Tart
Yield: 8 servings

4 large beefsteak tomatoes, sliced thin (I used 8-10 plum tomatoes)
2 tablespoons lemon zest
2 tablespoons orange zest (I didn't have oranges so I sprinkled orange juice over the layers)
2 tablespoons brown sugar
2 tablespoons currant jelly (I used rosemary-apricot jam because it was on hand)

Preheat the oven to 350 degrees F.

1. Slice tomatoes and let drain in a strainer or colander
2. Combine lemon zest, orange zest, and brown sugar in a bowl.
3. Layer tomatoes in the bottom of the cooled crust. Start from the outside and work your way in, overlapping slightly.
4. Sprinkle half the zest/sugar mixture over the first layer.
5. Add a second layer of tomatoes
6. Sprinkle the rest of the mixture over the second layer.
7. Add the third layer.
8. Bake for 30 minutes. Let cool slightly on a rack.
9. Turn the broiler on low.
10. Heat the jelly in a small pan over low heat or in the microwave for 30 seconds to 1 minute.
11. Brush the top of the tart and crust liberally with jelly.
12. Place under the broiler until the jelly just starts to bubble.
13. Remove from the oven and let cool slightly before serving.

Hope you enjoy this recipe!

Off to Belgium in Our Minds

My husband Vaughn's birthday is this Saturday and plans are in the works for his special dinner. We were thinking of going to the Hopleaf, but since there will be six attending we figured it would get too expensive. So instead, we are going to cook a Belgian feast and accompany the spread with Belgian brews.

Why Belgian? First, Vaughn brews beer and the Belgians are renowned brewers. Second, Belgian food is delicious. The food has a strong French influence, with a hint of German and Dutch cuisine...mostly French, but it lacks all the pretentiousness.

To prepare, we have been looking for Belgian recipes and cookbooks. We ordered Everybody Eats Well In Belgium by Ruth Van Waerebeek and Maria Robbins. This book sounds delicious and gets rave reviews, even from people who live or have lived in Belgium. Bonus: it's in English and the measurements aren't metric!

We also found The Belgian Cook-Book by Mrs. Brian Luck and published in 1915. It has authentic recipes, although some of the terms are a little hard to get used to. For instance, she writes "pips" instead of "seeds". We enjoyed this quote from the preface:

"A shelf of provisions should be valued, like love-making,
not only for itself but for what it may become."

I will write more once we figure out Saturday's menu and I'll most likely post some photos, so check back soon!