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Monday, November 21, 2011

First Time Pasta


I've always had a little fantasy involving pasta.

The ultimate version of this vision involves perhaps a renovated barn in Tuscany with an expansive kitchen filled with rustic cooking utensils. Throw in a devastatingly romantic Italian lover and his charming (but not overbearing mother) on hand to teach me her authentic pasta recipes and techniques honed throughout a lifetime of cooking up a storm for her family and I'm well on the way to fulfilling the dream.
Reality check. . .it's the stuff of a 'straight to TV' movie adapted from a self discovery type novel likely to have gotten the thumbs up by Oprah.

So tweak the dream just a little and I'm in my tiny kitchen in Ballarat surrounded by my own collection of vintage kitchenalia, cooking up a storm for myself and anyone who cares to road test my fledgling efforts at making my own pasta.

I've never been able to justify buying
a pasta machine as most people I know
who have them have used them
a few times and then resorted to
the packaged gear for
pure ease and convenience, leaving
said pricey
pasta machine abandoned.

But when I stumble across a tidy little machine
in perfect nick in one of my local op-shops
for just $15 I can't resist at least
I won't have to feel guilty about my
carbon footprint, even if I never
put the machine to good regular use.



BASIC PASTA DOUGH

350g plain flour (Powlett Hill Biodynamic)
3 free range eggs
1 tsp Murray River salt flakes
1 tbsp - 3tbsp olive oil
1 - 3 tbsp water

In a bowl combine flour and salt.
Add eggs, some oil and some water
into a well in the flour. Mix.

Add additional oil and water if needed.

Mix in until mixture begins to clump.

Flour your kneading surface
then knead dough until smooth.

Add more flour to stop it sticking.
It may take a while to get smooth.

Wrap kneaded dough in cling wrap
and rest for at least 20 minutes
at room temperature.



With my sage madly flowering at the moment - I'm desperate to use the delicate purple flowers
in something. Thanks to Rohan from http://wholelarderlove.com/ for assuring me the sage flowers are perfectly edible.

I divide the basic past dough and add chopped sage flowers and sage into the mix when rolling.

I set the machine on a wide roll.
I keep rolling, folding the dough
over itself and re rolling over
and over.

I gradually set the roller
on smaller settings
until suddenly the sheets
feel like 'real pasta'.

I realise I have
nothing to dry them on
so I improvise
with a music stand
covered in paper towel.

I leave the sheets to rest
for half and hour or more.

Then I feel the sheets through
the cutting section of the
pasta machine.



I flour the strands and hang them over a wooden spoon to dry again.


The sage flower pasta was incredible. It improved after a couple of days.
I think I slightly over cooked my first batch. Such fresh pasta cooked very quickly. 5 or so minutes and then check frequently from there.

Perfect served with just nut brown butter, crispy sage leaves, Meredith Dairy Goats Cheese, salt and pepper. Add some panchetta or smoked chicken (or any left over Festive Meat ie ham or turkey) and rocket with toasted walnuts or any other handy ingredients.

Serve with some left over cranberry jam or quince paste perhaps.
Great way to use leftovers.

Monday, November 14, 2011

An Abundance of Artichokes



There are some seasonal specialties that transport me back to taste sensations from my childhood (freshly foraged field mushrooms, peas in the pod, stewed quinces) and others that have become favourites more recently - like artichokes.

I owe my artichoke obsession to the Greek and Italian florists I worked with in my mid twenties in Melbourne for they helped me learn to prepare this intimidating flower and taught me simple recipes that have become much loved favourites.

I now count fresh artichokes right up there with my favourite spring time indulgences. Artichokes are in season and at their best right now in the Ballarat region and due to the fact that I have been planting them in every spare corner of my home garden and in a plot at the Ballarat Community Garden - I now have an abundant harvest to enjoy.

There are several ways to prepare artichokes - I'm still experimenting with different methods, but for the many people who have asked me to show them basic preparation skills in the past, here's a short 'how to' video for preparing artichoke hearts ready for braising.






BRAISED ARTICHOKE HEARTS

Artichoke hearts prepared as per above instructions
Freshly crushed garlic (1/2 to one clove per heart)
2 teaspoons of olive oil
Butter (1 tablespoon per heart)
Lemon zest and juice to taste (appx 2 teaspoons per heart)
Vegetable or chicken st
ock (appx 1/3 cup per heart)
White wine - optional
River Murray Sea Salt to taste


In a large heavy based pan saute garlic in olive oil. Add artichoke hearts and half of the butter and brown slightly taking care not to burn the butter.

Add stock and wine if desired and a lid and cook on a medium heat or braise in a moderate oven
for around 10 to 15 minutes or until artichokes are nearly tender.

Return to the stove top if braising in the oven. Add the remainder of the butter, lemon juice, and lemon zest. Simmer until the sauce has reduced and thickened. Add more stock or water or wine to make extra sauce if desired. Balance out with more butter and lemon juice to taste.


For an extra touch add a couple of spoonfuls of thick cream or sour cream just before serving. Season with a good dose of salt and serve ensuring artichokes are smothered in the sauce.
Top with freshly grated parmesan cheese if desired. Enjoy!