Chicken Soup with Ricotta Dumplings

It's probably no surprise that we have more than a few cooking magazines delivered to our mailbox every month.

I do have an unwritten rule that I actually need to make things from the magazines now and again, otherwise the subscription doesn't get renewed... The last subscription to go was America's Test Kitchen. I liked the concept, but I really disliked them constantly taking a perfectly good recipe and "improving" it until it didn't even remotely resemble the original. Just too convoluted.

I mean... it's one thing to swap out ingredients that aren't readily available - provided you maintain the integrity of the dish. I do things like that all of the time. What I don't do is try and pass it off as a better version of something. Usually, it's just me using up things in the pantry.

Another thing I don't often do is follow a recipe exactly. And... there are always exceptions... Case in point:

Victor was reading the latest edition of Milk Street and came across a recipe for a Chicken Soup with Ricotta Dumplings. Sounded intriguing...

And sounded really good.

Don't let the ingredient list scare you off. It's easy.

Chicken Soup with Ricotta Dumplings

adapted from Milk Street Magazine

Ingredients:

Dumplings:

  • 3 slices (5 ounces) hearty white sandwich bread, crusts removed, torn into pieces
  • 1 1/2 ounces (without rind) pecorino Romano cheese, cut into rough ½-inch chunks, plus finely grated pecorino Romano cheese, to serve
  • 1 cup whole-milk ricotta cheese
  • 2 large egg yolks
  • 1/4 teaspoon grated nutmeg
  • Kosher salt and ground black pepper

Soup Stock:

  • 2 quarts low-sodium chicken broth
  • 2 pounds bone-in, skin-on chicken thighs, trimmed
  • 1 large yellow onion, cut into large chunks
  • 2 medium carrots, peeled and cut into thirds or fourths
  • 2 medium celery stalks, cut into thirds or fourths
  • 1/2 cup all-purpose flour
  • 1/4 cup finely chopped fresh flat-leaf parsley

Instructions:

01 In a food processor, combine the bread and pecorino chunks; process until finely ground, about 30 seconds. Add the ricotta, egg yolks, nutmeg, and ½ teaspoon each salt and pepper; process until smooth, about 1 minute, scraping the bowl as needed. Transfer to a medium bowl, cover and refrigerate for at least 1 hour or up to 24 hours.

02 In a large Dutch oven, combine the broth, chicken thighs, onion, carrots and celery. Bring to a simmer over medium-high, then reduce to low, cover and simmer until a skewer inserted into the chicken meets no resistance, about 45 minutes. Remove the pot from the heat.

03 Using tongs, transfer the chicken to a medium bowl; set aside until cool enough to handle. Meanwhile, using a slotted spoon, remove and discard the vegetables from the broth. Taste the broth and season with salt and pepper; set aside. Using 2 forks or your hands, shred the chicken into bite-size pieces; discard the skin and bones. Cover and set aside until ready to use.

04 Line a rimmed baking sheet with kitchen parchment. Have ready the flour in a pie plate or other shallow dish. Scoop the chilled ricotta mixture into 16 portions, each about a generous tablespoon, onto the prepared baking sheet. Using your hands, form the portions into balls, drop them into the flour and toss to coat. Shake off the excess and return the dumplings to the baking sheet. Refrigerate uncovered for at least 30 minutes or up to 1 hour.

05 Return the broth to a simmer over medium. Gently add the dumplings and return the broth to a simmer. Cover and cook, adjusting the heat as needed to maintain a simmer (do not allow the broth to boil), for 10 minutes; the dumplings will rise to the surface and expand.

06 Using a slotted spoon, divide the dumplings among individual bowls. Let rest for about 5 minutes to allow the dumplings to firm up; they will slump slightly as they cool. Divide the shredded chicken among the bowls and sprinkle each portion with parsley. Ladle in the hot broth and sprinkle with grated pecorino.

This one was worth the price of the magazine!

The dumplings were melt-in-your-mouth tender. The broth was rich and flavorful. It was perfect for a rainy Spring dinner.

I can see this happening again...


Panettone

I have finally made a panettone that looks and tastes like a panettone!

Panettone has eluded me for years. It is the ultimate sweet dough - light, feathery, and full of flavor. Most of my attempts were more like bricks than feathers, but after several attempts with several different recipes, I finally took the best of several and made my own.

One of the biggest changes was lowering the amount of fruit. Most recipes call for 2 or more cups of fruit for 3-4 cups of flour. It weighed the dough down too much. The other is doing an overnight rise in the refrigerator. Pull the dough out of the 'fridge and let it set on the counter for a couple of hours before adding the fruit and forming the loaf. And definitely make sure it rises above the rim of the form before baking.

Panettone

Fruit

  • 300gr mixed dried fruits (currants, raisins, cranberries, candied lemon and orange peel, dried cherries, or any combination)
  • 6 tablespoons brandy

Dough

  • 1 1/2 tbsp rapid-rise yeast
  • 5 ounces 98°F milk
  • 50gr (1/4 cup) sugar
  • 1 tsp vanilla extract
  • 1 tsp Fiori Di Sicilia extract
  • 500gr (4 cups) bread flour
  • 5gr salt
  • 5 large eggs
  • 255gr unsalted butter, at room temperature

Place dried fruits in bowl, add liquor, cover and keep at room temp overnight.

Mix sugar with barely warm milk. Add yeast and set aside.

Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and mix to combine.

Add the eggs. Mix on medium speed until the dough begins to smooth out.

Cut the softened butter into 1 tbsp chunks and add the butter a few pieces at a time, mixing it in fully before adding more. Total mixing time will be about 10 minutes - maybe a bit more. It should be glossy and satiny. It will be sticky.

Butter a large bowl and scrape dough into it. Cover and refrigerate overnight.

The following morning, strain the soaking fruit.

Place dough on a lightly floured counter and spread out into a rectangular shape.

Place half of the fruit onto half of the spread-out dough. Fold the dough over the fruit and fold over, again. Pat out, again, add the remaining fruit, fold several times and then form into a ball.

Butter a 7" panettone mold or paper.

Add the dough ball, lightly cover, and allow to rise for about 3 hours - or until the dough is rising above the rim.

Preheat the oven to 350°F.

Bake in the middle of the oven for 20 minutes. Lower the heat to 300° F and bake for an additional 45 to 55 minutes.

Cool completely before slicing.

The Fiore Di Sicilia is a great flavor addition. If you can't locate it locally, you can buy it from Fante's in Philadelphia. I think it's worth it. Your millage may vary.


Shrimp and Lentil Cannelloni

What do ya do when your sister shares an anniversary with you? Have them over for dinner of course!

The original plan was for the four of us to go out to dinner, but... Blanche has been a bit under the weather this past week, so we didn't want to leave her alone for an extended length of time. Fortunately, she's on the mend and feeling much better - and it gave me an excuse to try out a couple of new recipes!

First off was a loaf of sourdough bread. I more or less followed a recipe from Breadtopia named Slow, Lazy Sourdough Bread. I used King Arthur bread flour and a really good white whole wheat that my brother gave us. Great flavor and crust - and an almost decent oven spring. The concept is there - it just needs a bit of tweaking...

The star of the show, though, was the cannelloni! Victor made the homemade pasta and I did the fillings and baking.

The recipe went through a google translate, and even though I did try to clean it up, it can seem a bit awkward...

Shrimp and Lentil Cannelloni

adapted from La Cucina Italiana

Lentils:

  • 4 oz. of mirepoix (chopped celery, carrots, and onion)
  • White wine
  • 10.5 OZ. of small lentils
  • Vegetable broth
  • salt to taste

Sauce:

  • Garlic
  • 10.5 OZ. of peeled tomatoes
  • 1 shallot
  • Chili flakes
  • Cognac
  • Vegetable broth
  • Thyme
  • salt and pepper, to taste

Bechamel:

  • 1 1/2 tbsp of butter
  • 1 1/2 tbsp of flour
  • 2 C. of milk
  • Nutmeg
  • pinch salt
  • pinch white pepper

1 lb of shrimp

8 cannelloni sheets or shells

Sauté the mirepoix in 2 tablespoons of oil with a pinch of coarse salt. Add the lentils after 2 minutes, along with a splash of white wine and 4 ladlefuls of broth. Cook the lentils for 1 hour, continuing to add broth so that they do not dry out.

Shell the shrimp, devein them and remove their tails, setting aside the heads. Peel the shallot, slice it and set a bit aside to chop.

Crush an unpeeled clove of garlic and sauté it in a pan with 2 tablespoons of oil, the sliced shallot, and a pinch of chili flakes for 1 minute. Add the shrimp heads, crushing them well, then add 3 tablespoons of cognac and let it evaporate. Add the peeled tomatoes, cook for 8 minutes, then add a ladleful of broth and simmer for 15 minutes. Strain the sauce, then bring to a boil and let it reduce for 15 minutes, adding salt to taste.

Blend 7 ounces of lentils with 1/2 cup of broth, then strain the cream to remove any skins. Set 4 whole shrimp aside and chop the others. Chop the remaining shallot and add it to the whole lentils and the lentil cream, then add the chopped shrimp, a few thyme leaves and mix well. Halve the 4 shrimp set aside and marinate them with oil, the juice of half a lemon, a pinch of salt, and a few thyme leaves.

Prepare the bechamel by melting the butter in a saucepan. Remove from the heat, add the flour and mix. Return to the heat and add the milk, a pinch of salt, and freshly grated nutmeg, letting it thicken for 5 minutes.

Cook the cannelloni in salted boiling water for 3 minutes, then cool in ice water. Place the lentil and shrimp cream in a pastry bag and fill the cannelloni. Place a layer of bechamel in a baking dish, then add the stuffed cannelloni. Cover with the rest of the bechamel sauce and a drizzle of oil. Bake at 350°F for 15 minutes. Top the cannelloni with the sauce, the marinated shrimp, and a few lentils to taste.

 

Pasta Dough

adapted from Alon Shaya

  • 1 1/4 cup 00 flour
  • 1/2 cup semolina
  • 2 eggs
  • 2 egg yolks
  • 2 tsp olive oil

Mix flours. Make a well and add the eggs, egg yolks, and oil. Slowly mix in the flour and knead until smooth. Let rest 30 minutes before rolling to desired shape. We went for about 5 1/2" squares.

For dessert, Victor made his famous flourless chocolate cake. he has been making this cake for years and always finds a way to play and have fun with it. This time, he placed Amarene cherries along the rim. They all sank nicely into the cake as it baked and gave a nice unexpected surprise bite.

Totally awesome.

 

Flourless Chocolate Cake

  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter
  • 9 large eggs, separated
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 1/4 cup strong black coffee
  • 2 cups heavy cream, cold
  • Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.  Add the coffee and mix well.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 25 to 30 minutes. Let stand 10 minutes, then remove sides of pan.

Serve at room temperature dusted with powdered sugar and the whipped cream.

Of course, there was also prosecco with dinner and some sipping whiskey with dessert...

It really does not suck to be us!


Italian Cherry Liqueur

Last week, after bottling our latest batch of Limoncello, our nephew remarked that we should make a batch with cherries - since we just seem to have a few of them...

Challenge, accepted!

We found a recipe online and with a couple of tweaks, Italian Cherry Liqueur has been started.

Started, because this is going to be a loooooong process.

The first step is soaking the cherries and sugar together for 2 weeks.

The second step is to add the vodka and let it steep for three months. THEN...

It's strained, bottled, and ages another three months.

This is going to be a Christmas Beverage!

 

Italian Cherry Liqueur

This is the first stage - the sugar and cherries. The recipe calls for using half of the pits, as well. I put them in cheesecloth, because we plan on using the cherries for Christmas Cookies!

Italian Cherry Liqueur

adapted from Italy Magazine

  • 2 kg cherries
  • 2 ltr 100 proof vodka
  • 750 g sugar

Cut and wash the cherries, discarding half the pits.

Place the remaining pits on a clean cloth and break with a hammer.

Combine the pieces of pits and cherries in a glass jar.

Cover fruit and pits with sugar and seal in container to age.

Shake fruit mixture several times during the first two weeks.

Add the alcohol and place mixture in a cool, dark area and set aside to macerate for three months.

Using a fine muslin bag or wire mesh strainer, pour aged mixture through cloth/mesh to strain.

Reserve filtered liquid, placing in a new bottle to age for three months or more.

 

Update September 26, 2021:

It's bottled!

Now... It sits for another few months!


Limoncello

Limoncello

It's rather fitting that we bottled our latest batch of Limoncello on the first full day of Summer - it's supposed to hit 96°F today - and up to 113°F [*updated] later in the week. In June. In Oregon. It's definitely time for a frozen cocktail.

I think the first time we bottled Limoncello was back in 2005 - and we've continually tweaked the recipe ever since. Our original recipe called for 2 750ml bottles of 100 proof vodka and 4 cups of sugar. We thought it was too sweet. We made it once with Everclear and it almost uncurled our eyelashes. It was good because we used a lot of lemons and the full amount of sugar, but a little definitely went a long way.

The last few times it's been with standard 80 proof vodka and a lot less sugar.

For this batch, we used about 40 lemons, 3 1.75 liter bottles of vodka, and 3 cups of sugar. It may be the best batch, yet.

Here's the revised recipe if you want to make a smaller batch. Everything is personal preference, but I think the original recipe was way too sweet. You can always taste and add more sugar if you like - but you probably won't. We also go for the max 40 days of steeping.

Limoncello

  • 15 organic lemons, well scrubbed
  • 1 1.75 liter bottle vodka (80 or 100 proof - higher proof=stronger)
  • 1 cup sugar
  • 1 cup water

Wash the lemons well and pat dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

Step One:
In a large glass jar (1-gallon jar), add the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir – all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thick and syrupy, approximately 5 to 7 minutes. Cool the syrup and then stir into the limoncello mixture. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

Limoncello

We bought the bottles from Specialty Bottle in Seattle. They're great folks.

Enjoy!


Orange Olive Oil Cake

Ah... Valentine's Day...

I have to admit that after 26 years, Valentine's Day does not have the same significance it did when we first met... There's no need to show one another how much we love one another by buying overpriced roses, expensive chocolates, or overpriced diamonds...

No... today, it's little things. Like baking a cake.

 

Orange Olive Oil Cake

We both have a penchant for desserts, and while I tend to get most of the credit for baking, Victor is a great baker - and I have never been displeased with what he has made.

Case in point: Orange Olive Oil Cake.

We usually have a couple of stray oranges in the fruit bowl this time of year, so Victor grabbed them and went to work.

Orange Olive Oil Cake

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • zest from 2 oranges, preferably organic
  • 3/4 cup extra-virgin olive oil, good quality
  • 1/2 cup whole milk
  • 1/2 cup fresh orange juice, strained (2-3 oranges)
  • 2 tablespoons coarse or granulated sugar for topping

Instructions

Preheat oven to 325°F for 8" pan or 350°F for 9" pan. Lightly grease and flour the bottom and sides of the pan.

In a small bowl combine the flour, salt and baking powder. Set aside.

Fit a stand mixer with the whisk attachment. Whip the eggs on medium speed until foamy. Add the granulated sugar and orange zest and whip on high speed until the mixture is fluffy and pale in color, about 3 minutes. Reduce the speed to medium, and with the mixer running, slowly add the olive oil. Mix until the oil is completely incorporated.

Add half the flour mixture and mix on low speed until blended. Scrape down the sides and bottom of the bowl as needed. Add the milk and orange juice and mix on low until blended. Add the remaining flour and mix just until incorporated.

Pour the batter into the prepared pan and sprinkle 2 tablespoons coarse sugar on top. Bake 8" cake in preheated 325°F oven for 60-70 minutes or 9" cake at 350°F for 45 to 55 minutes until the top is lightly browned and a toothpick inserted in the center comes out with a few crumbs attached.

Cool the cake on a wire rack for at least 30 minutes before removing the sides.

The cake is rich, flavorful, not too sweet, and the perfect after-dinner - or mid-afternoon - snack!

The perfect Valentine Gift!

 

 


Sicilian Olive Oil Cake

Our new oven is definitely getting a workout! Lots of breads, rolls, casseroles, roasted veggies... all of the things we couldn't make in the Extended Stay, and all of the things we didn't make the first month we were here with the old electric range.

The new gas range is awesome - we're both having a lot of fun in the kitchen - getting used to a new layout after 20 years, new places for pots, pans, and bowls, new places for spices and other ingredients... We're quickly getting things organized. It is a smaller space than what we left, so we've been getting creative. It's giving the old brain cells something to do...

Victor's brain cells decided we needed a cake, so he pulled out a recipe he's had for a while and went to work.

olive oil cake

I really wish we had gone metric in the '70s when the rest of the world did... weighing out ingredients is just to much better...

Sicilian Olive Oil Cake

Ingredients

  • 3 large eggs (150 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (112 grams) extra-virgin olive oil
  • 1/2 cup (120 grams) whole milk
  • 1/2 teaspoon (2 grams) vanilla extract
  • 1/4 teaspoon (1 gram) almond extract
  • 1 1/2 cups (188 grams) all-purpose flour
  • 1 1/2 teaspoons (7.5 grams) baking powder
  • 1/2 teaspoon (1.5 grams) kosher salt

Instructions

Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.

 

 

It came out great! Excellent texture, tons of flavor, not too sweet... the perfect dessert! He dusted with powdered sugar instead of brushing with olive oil - something I definitely recommend.

I think one could also go with some lemon zest and a bit of lemon juice or extract and switch it up a bit, as well.

So many ideas, so little time to eat them all...


Pizza

Pizza

It's no secret that I made hand-spun pizzas in my youth. I worked at Pirro's for six years, one month, twelve days, and an hour. I started off in high school as a delivery boy, became the dishwasher, prep cook, cook, and, finally, manager of the place. When I went into the Navy and was going to Culinary A school, Barry flew me up to San Francisco from San Diego on weekends to work. PSA SFO to SAN - $24.50. Every hour on the half-hour. When I was stationed at Hunters Point and later Alameda, I worked for him whenever I was off. When I got back from Viet Nam, I was working, immediately. I was gainfully employed the day I was separated from Uncle Sam's Yacht Club.

I made a lot of pizzas. Pirro's back in the day, was one of the best pizzerias in San Francisco.

Fast-forward almost 50 years, and I can still make a damned good pizza!

Pizza

Tonight's pizza came about because Victor had seen a photo of a pizza with an egg on it. There are few culinary things in life that cannot be enhanced with an egg... we decided to give it a try.

The pizza dough is my most favorite 2-day dough. It really is just like the dough we made back at Pirro's, lo, these many years ago. It's perfect for spinning, tossing, and it just bakes up perfectly every time.

Pizza Dough

Pizza Dough

  • 1 1/2 cups warm water (100º to 105º)
  • 1/4 teaspoon active dry yeast
  • 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
  • 2 teaspoons fine sea salt
  • olive oil for bowl

Sprinkle yeast over warm water in bowl of mixer fitted with dough hook. Let proof about 5 minutes.

Mix together flour and salt. Add to yeast mixture. Mix on low speed about 4 minutes or until dough forms a coarse ball. Stop mixer and cover bowl with a towel. Let dough rest about 5 minutes, then remove towel and continue mixing another 2 minutes or so.

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough, re-roll, and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

Divide dough into 2 pieces; shape pieces into balls and place on a lightly floured work surface. Loosely cover with a damp kitchen towel and let rise at warm room temperature until doubled, about 2 hours.

Pizza needs to be baked in a really hot oven, so I preheat to 500°F for at least an hour before putting the pie in the oven.

The sauce was a fresh tomato sauce made in the blender with tomatoes, a bit of onion, garlic powder, Italian seasoning, and salt and pepper.

It was topped with fresh mozzarella, slices of salami, and fresh tomatoes - sprinkled with black pepper and pecorino romano. About halfway through the cooking, I added the egg.

Pizza

I do have to admit that the egg was not earth-shattering or life-changing. It was really good, but, in the grand scheme of things, probably unnecessary. That first bite with the egg was excellent, but the rest of the slice was pretty damned good, on its own.

Would I do it, again?!? Probably. But it won't become a signature dish, if you know what I mean...

The two of us cleaned that plate. What else can I say?!?

The pizza dough recipe makes two crusts...

I think I may make a stromboli or some such creature, tomorrow or the next day.

The dough only gets better as it sits...


Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Well... I must say, Victor has done it, again! An absolutely delicious dinner using a few simple ingredients from the cupboard.

I'm not sure who named a pasta dish after a bunch of working women, but it's a delicious meal, regardless of the name - and it's ready in literal minutes.

It is more often than not made with canned tomatoes, but we had grape tomatoes in the 'fridge that needed using up - they were the inspiration for the dish.

Spaghetti alla Puttanesca

A quick, fresh sauce can be made with just about anything in the kitchen - sauce doesn't always have to simmer on the stove for hours and hours. We tend to can the long-simmered sauce and make quick sauces the rest of the time.

A good thing to do is to cook the spaghetti about 80% of the way and finish it off in the sauce.

Spaghetti alla Puttanesca

  • olive oil
  • 3 cloves garlic, minced
  • 3 anchovy fillets
  • 12 oz grape tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup kalamata olives
  • 2 tbsp capers
  • 1/2 cup white wine
  • 1/2 cup pasta water
  • oregano
  • crushed red pepper flakes, to taste
  • salt and pepper, to taste
  • Spaghetti

Cook spaghetti in boiling salted water until about 80% done. Drain and set aside about a cup of pasta cooking water.

In a large skillet, sauté garlic and anchovies in olive oil until anchovies begin to break apart. Add tomato paste and cook briefly. Add a splash of white wine, then add the tomatoes, olives, and capers. Cook until the tomatoes begin to break down.

Add the crushed red pepper, to taste, and a hefty pinch of good oregano. Add salt and black pepper, to taste.

Add the cooked spaghetti and about a half-cup of pasta water. Simmer until spaghetti is cooked to your liking.

Finish with freshly grated parmigiano reggiano.

A simple dish where you get to taste every one f the individual components.

Excellent!

 

 


Pasta and Bread

Around 2:30 yesterday afternoon, Victor asked what I was planning for dinner... I had taken a pork tenderloin out of the freezer and was going to braise it with some cherry tomatoes. He said how about some pasta? and I immediately said yes. He then said we needed bread...

Fresh bread usually takes a few hours to do - mixing, kneading, multiple risings - but I do have a couple of James Beard recipes that can be done quicker...

James Beard is definitely one of my culinary heroes. He just had the right attitude...

James Beard Single Rise Loaf

  • 2 package of active dry yeast
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/4 cup olive oil
  • 1 1/2 cups warm water (100-115 degrees)
  • 3 to 3 1/2 cups all purpose flour
  • 1 egg white beaten with 1 Tbsp water
  • course salt, sesame seeds, poppy seeds

In a large mixing bowl combine yeast and sugar. Let proof about 5 minutes. Add oil and 1/4 cup water. Mix.

Add salt. Add 1/2 cup of flour and continue mixing.  Slowly add remaining flour.

Knead for several minutes until the dough springs back and is satiny and smooth. It is a fairly wet dough.

Form into a loaf about 20 to 22 inches long, let loaf rest about 20 minutes.

Brush lightly with egg wash and sprinkle with salt or seeds.

Bake in a preheated 300°F oven about 55 minutes.

Fresh bread in less than 90 minutes... I didn't do the egg wash on this one...

While the bread was cooling, Victor went to work...

Olive oil, garlic, fennel, anchovies, crushed red pepper, oregano, and cherry tomatoes, along with a pinch of salt and pepper.

It took longer to boil the water than it did to make the sauce.

Totally delicious.

We do feel it's important to eat well during a pandemic.

We're selflessly doing our part...


Pasta

Rigatoni with Chickpea, Almonds, Ricotta, and Speck

I've been going through the cupboard to find fun and new things for dinner...

I'm not grocery shopping as often as I used to and crazy times call for creative thinking. One thing we have in abundance, right now, are garbanzo beans. I bought a big bag of them from Palouse Brands in Washington a while back - and we still have plenty.

Last night I set a few cups out to soak, and this morning decided top figure out what to do with them. It's always fun to decide after the fact...

I had seen a recipe on La Cucina Italiana for a pasta sauce with orecchiette and a fava bean sauce - the wheels started turning... Oddly - or not - I actually have dried fava beans, as well. I didn't think of the recipe, though, until after I had soaked the garbanzos...

I made the sauce more-or-less like the recipe stated, but thought it too sweet - almost dessert-like. Almonds, and ricotta can do that - so I added speck and green onions to the finished dish.

Pasta

I also used dried beans, but I did the recipe using canned - I figured most of y'all will have better access to them... Also... use whatever pasta you have. A sturdy pasta like rigatoni or orecchiette would probably work best, but if you only have spaghetti - use it! And no speck? Use ham, or prosciutto, or pancetta, or bacon... sausage... Or none at all. Use what you have. Make do.

Rigatoni with Chickpea, Almonds, Ricotta, and Speck

  • 1 can garbanzo beans, drained
  • 1 cup ricotta
  • 1/2 cup almonds
  • 4 oz diced speck
  • 2 green onions
  • olive oil
  • S&P to taste
  • 4 oz pasta of choice

Place beans, ricotta, and almonds in blender and mix to a creamy consistency - adding about 2 tablespoons of olive oil. Mixture will be thick.

Cook pasta, reserving some of the cooking water.

In a large skillet, cook speck. Add the bean mixture and heat through.

Stir in cooked pasta and add cooking water to thin to desired consistency.

Stir in chopped green onions.

Enjoy.

It was really simple and had a ton of flavor.


Sicilian Almond Lemon Cake

Sicilian Almond Lemon Cake

I guess it's no longer much of a secret that we're putting the house on the market and moving west. It's been a fun run, but 19 years on the east coast is enough. Vancouver, Washington, here we come!

Vancouver is just across the Columbia River from Portland, where we have a lot of family. For uis, it's more affordable than Portland, and Washington has no state income tax - an important consideration when you're old and on a fixed income.

For both of us, this is the longest we have lived in one place - ever. 19 years. We even had the longest jobs we've ever had. As I said, it's been a good run, but time to move back.

Of course, uprooting after 19 years has its own set of issues and stress. First and foremost, of course, is making sure Nonna is taken care of. After another stroke in December, she had to go into long-term care. She's happy and complacent - and the home is just a few minutes away from us. Great facility, really good staff... We worked out the financials, powers of attorney, the care schedules, et al, and Victor's brother and sister will take over once we're on our way.

Then, of course, we have to sell here and buy there. Fortunately, we have the best Realtor around - Sharon Sharpe - who is making this as painless as possible. Our Realtor out west - Kenneth Johns - was recommended by a family friend and has been great in helping us narrow down our search and steering us in the right direction.

And then there's the added stress of actually having to keep the house really clean and organized for showings! Let's face it - we're much more Oscar than Felix, Blanche leaves wads of fur everywhere, and I really don't understand how cobwebs can reproduce within minutes of cleaning.

And then there's the whole foreign concept of having to keep the kitchen clean. I mean... really...

And getting rid of 19 years of clutter. While Victor is a purger, I'm more of a packrat. And it never fails... whenever I decide to start tossing stuff, I find out I needed something. The local GoodWill store has been our favorite destination - after calling JDog Junk Removal for stuff even I could get rid of... They were great guys and we'll be calling them, again, for the final clean-out after packing.

The stress, the stress.....

So... to try and ease the stress a bit, Victor headed into the kitchen to bake a cake he saw on Ciao Italia with Mary Ann Esposito. We have not baked a cake for 18 months - but it was definitely time.

Sicilian Almond Lemon Cake

Sicilian Almond Lemon Cake

adapted from Mary Ann Esposito Ciao Italia

Equipment: 9-inch spring form pan, buttered, lined with buttered parchment paper and set aside.

Ingredients:

Cake:

  • 3 large lemons, washed and left whole (Meyer lemons preferred)
  • 2 3/4 cups finely ground blanched or sliced almonds (The easiest way to measure the almonds is by weight. You will need 3/4 of a pound or 300 grams.
  • 1 1/2 cups sugar
  • 6 eggs, separated
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Confectioner’s sugar

Glaze:

  • 1 cup or more of confectioner’s sugar
  • 1/2 teaspoon fiore di Sicilia extract (mix 1/2 orange extract and 1/2 vanilla extract)
  • a few drops of milk

Directions

Cake:

Place lemons in a pot, cover with cold water and bring to a boil. Lower the heat and cook just under the boil for about 45 minutes. Drain and when cool, trim the ends, cut them in half widthwise and remove the seeds. Chop the lemons and place in a food processor with 1/2 cup of the sugar and process until smooth. Transfer mixture to a fine mesh strainer set over and a bowl and strain the lemon mixture.

Preheat oven to 350° F.

Divide blanched peeled almonds into three batches and whirl them in a food processor until they are powdered. Combine the batches and set them aside. (Or: buy fine almond flour at the supermarket!)

Beat the egg yolks and remaining 1 cup of sugar in a medium bowl until they are pale yellow and frothy looking, and then beat in the drained lemon mixture and the powdered almonds. Stir in the salt and baking powder.

In a separate bowl with clean beaters, whip the whites into soft peaks. Fold the beaten whites into the lemon mixture and pour the batter into the pan.

Bake the cake for about 45 minutes, or until a cake tester inserted in the middle comes out dry. Be careful not to let the cake brown too much; it should be golden brown.

Cool slightly then release sides of the spring pan, remove the sides, and let the cake cool. Dust it with confectioner’s sugar or make a confectioner’s glaze with:

Glaze:

Mix all glaze ingredients until the glaze consistency forms then drizzle over cooled cake.

 

Sicilian Almond Lemon Cake

Talk about an excellent way to break our cake fast! Moist and lemony, it was perfection on a plate.

We each had one slice and then wrapped it up tight. The following day we sliced it up for the Realtor Open House. I hope they loved the house as much as they loved the cake. There was nary a crumb left...

So...

2020 is bringing new adventures...

We're ready!