Pasta alla Norcina

It isn't often that I find a recipe using only ground pork. Usually it is mixed with beef and/or veal. Perhaps that and the simplicity of this recipe attracted me. Orchiette, fondly called little ears, pasta is suggested but I had none. Penne worked fine.

Rather than transcribe the recipe, just go to the source. Click here and you can find it on Cooks Illustrated in resplendent detail.

Making Tomato Powder at Home

I have had a busy summer and now ready to share what I have been up to. I have been intrigued with tomato powder and decided it was time to attempt to make some. These two bottles represent the dried tomato skins from about 20 pounds. You can imagine how the flavour is condensed.

My plan is to use this flavour rich tomato powder in soups and stews to add flavour. I plan to make fresh pasta that will have this added. That should offer me a red coloured pasta with flavour. Won't that be fun!

I peeled 20 pounds of roma tomatoes for salsa making and decided to use these skins for tomato powder.

I laid out the tomato skins on racks to dry. They took so much time. Much more time that I imagined. The skins would stick together and every day I would toss them up to separate. After about 10 days I thought they were ready for grinding.

I did grind them in my Vitamix but the mixture still had moisture. I laid out this first grind on a baking sheet and dried it again. This time for 3 or 4 days. Then I put it back in my blender and the result was exactly as I had hoped. It was fine and dry. It was ready to bottle and save.

Penne with Goat Cheese and Squash

What are your pantry essentials? Pasta is one of mine. I like having a few different kinds on hand for quick meals. Nuts and garlic are always in my kitchen, also. The trick is to put it all together in new and interesting ways.

I finally found kabocha squash in the grocery store and chevre was on sale. My inspiration for tonight's meal came from a restaurant menu. I have no idea how they put it all together but this is my take on their goat cheese and squash first course.

Penne with Goat Cheese and Squash

1 squash, kabocha or butternut
olive or canola oil
1 c. penne
3 tbsp. soft goat cheese or chevre
2 tbsp. Greek yogurt
2 tbsp. finely grated parmesan cheese
1/2 tsp. dried Espelette pepper flakes
1/4 tsp. dried oregano
1 clove garlic
2 tbsp. chopped walnuts
salt and pepper

Cut squash into sections and scoop out seeds. Lightly oil a baking sheet and also lightly oil the squash segments. Season squash with salt and pepper. Arrange on baking sheet and roast at 350F until tender, about 20 minutes.

Coarsely chop the garlic and walnuts. Place on the baking pan with the squash. You will have to watch that these do not burn. Take them off the baking sheet when toasted and set aside.

Meanwhile boil the pasta in plenty of salted water until tender. Drain, reserving about a cup of the cooking water. Add goat cheese to drained pasta and cover the pot with the lid. Let it sit for a few minutes so the cheese melts. Add yogurt, oregano and pepper. Stir to mix. Cover and set aside until ready to serve.

When the squash is tender remove from the oven. Let it cool for a minute or two then peel the skin and chop about a cup of it into one-inch cubes.

Give the pasta a quick stir before plating. If it has become thick, add a little of the cooking water to loosen it up. Split the pasta between two plates or bowls. Top with squash and garnish with toasted garlic and walnuts. Serves 2.

Veal Osso Buco with Burnt Orange and Campari

From time to time I am reminded that people do read my blog. I do have followers. And to them I send my sincere apologies for being so inconsistent in posting. I struggle with time management. The farmers' market is over for the season but I continue to do lots of cooking even if it doesn't appear here.  I am always recipe testing for the Western Producer articles but my day to day cooking at the moment tends to be sporadic and uninspired.

Today I find my inspiration in one of my earlier cooking classes from November, 1996 at The Cookbook Company in Calgary. I remember the date because I bought the cookbook and inscribed the details inside the front cover. A man who became one of my favourite chefs prepared the meal that evening in a 'kitchen come cavern' in the basement of the popular cooking shop. I loved that space and wonder how it is used today. Classes are now in a larger main floor kitchen with natural light streaming highlighting crystals in the granite counters. It is bright, spacious and more of a kitchen than a dining room.

John Bishop, chef and owner of the perennially popular Bishop's Restaurant in Vancouver, was the presenter. This, taken from his restaurant website, sums up his persona perfectly ...

"Thoughtful, sincere and unassuming yet an unswerving perfectionist. John is a consummate host who in 22 years of business, has placed his brand of understated West Coast cuisine firmly on the map."
Tim Pawsey, Northwest Palate Magazine

Still after all these years he stands tall among chefs and he mentors new and experienced chefs alike.  

I have not made this recipe in a long, long time. A bottle of Campari in my cold room, beautiful veal shanks in my freezer and oranges in my refrigerator tell me it is about time I fill my kitchen with these warm aromas on this shivery cold autumn day.

Campari is generally associated with a thirst quenching summer cocktail. Its bittersweet herbal flavour is an acquired taste. A traditional pairing is orange juice so it does not surprise me at all to find oranges in this recipe. Carmelizing the orange slices layers on more complex flavours.

Serve over risotto with pan juices.

Veal shank is a less tender cut and requires long, moist cooking. If you have the time, do it this way. If time is not available a pressure cooker prepares perfectly good results. This can be served with a pasta such as fettuccine or a lentil ragout but the traditional Risotto alla Milanese is still my favourite.

Veal demi-glace is impossible to come by in a small town and making it is just about as impossible due to the scarcity of veal bones. Veal in any form is not readily available. The demi-glace is essentially a veal stock made in a traditional way and reduced to produce a more concentrated stock. I simply substitute more chicken stock.






And do not let the bone marrow find its way to the garbage. Dig it out with a little fork or knife and slather it on crusty bread for an additional treat.

Veal Osso Buco with Burnt Orange and Campari
adapted from Bishop's the cookbook

4 lbs. veal shanks, cut 1 1/2 inches thick
1 orange
1 c. red onions, finely diced
1 c. carrots, finely diced
1 c. celery, finely diced
4 garlic cloves
2 tbsp. fresh rosemary leaves
3 1/2 oz. Campari
2 c. veal demi-glace
1 c. chicken stock

Preheat oven to 350 F. Use a sharp knife to score the outside of the veal shanks, to help stop the meat from curling up while cooking.

Place the shanks in a large pot and cover with cold water. Bring to a boil and simmer for 30 minutes. Skim off any scum that rises to the surface. Remove the shanks from the water and arrange in a roasting pan.

Slice the orange and sear in a hot frying pan, until golden in colour. Cover the blanched shanks with the orange slices, diced vegetables, garlic and rosemary. Pour the Campari over top.

In a saucepan, combine the demi-glace and chicken stock and bring to a boil. Pour over the shanks.
Cover the roasting pan with foil and place in the oven for 80 minutes.

To serve, place the veal shanks and sauce in large soup plates or bowls. This can also be served plated with risotto.

Tuscan Rabbit Ragu with Pasta

 

I lived in Calgary for a lifetime and one of my favourite neighbourhoods was Bridgeland, little Italy. At any time you could drive in and find wild rabbits hopping in the back lanes. Folklore has it that some escaped from the warrens kept by the Italian immigrants and continue to raise their young in this friendly area.

Little Italy has the most amazing gardens brimming with tomatoes, herbs, zucchini and any variety of vegetables. The grocers bring in grapes and much wine is made in these modest homes.

This easy as pizza pie lasagna uses fresh pasta sheets layered with rabbit ragu before being crowned with your favourite grated hard cheese and fresh Parmesan. I pop it under the broiler for a couple of minutes to get that nice carmelization.

Tuscan Rabbit Ragu with Pasta

• 1 tablespoon finely chopped fresh sage
• 1 1/2 teaspoons finely chopped fresh rosemary
• 2 tbsp. olive oil
• 1 (3-lb) rabbit
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 1 cup chicken stock
• 1 (28-oz) can crushed tomatoes
• 1 1/2 teaspoons coarse gray sea salt
• 1/2 teaspoon coarsely ground black pepper

Heat oil heavy skillet over moderate heat until hot and add onion, carrots and celery. Saute until translucent. Add to preheated slow cooker.

 Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Cooks' notes: ·Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. ·

Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.

Stuffed Pasta Shells are Perfect on a Winter Day

It is a cold Grey Cup Sunday. I rarely watch football and I am a Stampeders fan so will only catch the highlights today. I am also getting ready for the Spirit of Christmas tradeshow next weekend. This is my bread baking weekend and the kitchen has been a disaster zone.

Lately I have been rifling through my freezer for meals. I have a hoarding personality and save all my good food until freezer burn sets in. No longer. I am eating my way through all the yummy things I have made in batches and frozen some for future meals.

Today I found ricotta and spinach stuffed pasta shells.  I don't have any melty cheese to top these with so I made a bechamel sauce. After the shells were heated and bubbly I topped it with the bechamel and some freshly grated parmesan cheese. I put it back in the oven until the top browned. Simple perfect lazy meal.

Ricotta and Spinach Stuffed Pasta Shells

1 500 g pkg. large shell shaped pasta 1 lb.

1 c. ricotta cheese 250 mL

1 bag fresh spinach or 1 pkg. frozen spinach

Pinch of nutmeg

Salt & pepper, to taste

2 tbsp. Parmesan cheese 30 mL

3 c. tomato sauce 750 mL

1 c. mozzarella, grated 250 mL

2 tbsp. sundried tomatoes 30 mL

2 cloves garlic, minced

1 tsp. crushed red chilies, optional 5 mL

2 tbsp. toasted pine nuts, coarsely chopped 30 mL

Cook pasta shells to not quite al dente, drain and set aside.

Steam spinach, squeeze out all water and finely chop. If using frozen chopped spinach, thaw and squeeze out all water. Add ricotta, Parmesan, sundried tomato, nutmeg, salt and pepper. Mix to combine. Sauté crushed red chilies, pine nuts and garlic until just turning brown and add to spinach mixture.

Cover bottom of baking dish with tomato sauce. Stuff pasta shells with filling and arrange over tomato sauce. Top with more tomato sauce and grated mozzarella.

Cover and bake at 350 F (190 C) until warmed through and cheese is melted. Makes about 18 large shells.

Bechamel Sauce

1 tbsp. butter

1 tbsp. flour

1 c. whole milk

grating of nutmeg

salt and pepper to taste

Melt butter in saucepan and add flour. Cook a little to get rid of the raw flour taste. Gradually whisk in the milk and add seasonings. Carefully bring to a boil while whisking constantly. Serve.

Creamy Polenta with Mushrooms

Rather than making pasta your meal why not return to the pasta course. I love polenta but rarely indulge. It is better as a side dish or separate course rather than the meal, in my opinion. This is an adaptation of a Bonnie Stern recipe. Tarragon is fresh in the garden and there is no better time than now to start adding it to my meals. You could easily add green vegetables such as asparagus or peas to this dish. Don't be shy with the salt when you are seasoning the polenta. It does need a bit.

Creamy Polenta with Mushrooms     serves 2

Polenta:
1 c. milk
1 c. water
1 tsp. kosher salt
pinch freshly ground black pepper
1/2 c. cornmeal
1/4 c. whipping cream
1/2 tbsp. butter
1/2 tbsp. white truffle oil
1 oz parmesan cheese, grated

Bring water, salt and pepper to a boil. Whisk in cornmeal in a thin stream. Cook gently, sitrring occassionally, covered, on low heat abut 20 minutes or until polenta is tender and comes away fromt he sides of the pot. Add cream, butter, parmesan and truffle oil.

Mushrooms:
1 tbsp. olive oil
1/2 shallot, thinly sliced
1/2 lb cremini, sliced
1/4 tsp kosher salt
1/2 T butter
1 tsp chopped fresh tarragon

Heat oil and add shallots, then mushrooms. Cook on medium high until liquid evaporates and the mushrooms tart to brown. Add salt, pepper, butter and tarragon.

To serve:
Place polenta in a shallow bowl and top with mushrooms. Grate parmesan cheese over all and garnish with fresh tarragon.

Casual Friday - Trofie al Pesto

I like fresh ingredients but I prefer them in season. We seem to have a penchant for fresh food regardless if it is in season. I remember being in Florence and ordered a pizza al funghi. It was winter and obviously wild mushrooms were not being harvested. They had no qualms about using the dried version. So I say, if it is good enough in Italy it is good enough for me on the prairies.

This ramble is to introduce the pesto. Fresh basil is terribly expensive and shipped from afar at this time of year. An ideal way to preserve basil is in a pesto. I don't use it often enough. These interesting little pasta bits gave me the push I needed to use pesto.

I rarely eat only pasta these days. Too many calories! No fibre! No protein! But these carbs are sometimes so satisfying. I live in a small prairie city so when I get to a bigger city I always visit the Italian store. I buy things I cannot get at home. Finally I opened this package of trofie. This is a Ligurian pasta that is traditionally dressed with pesto. Top with freshly grated parmesan.

Casual Friday - Cinghiale Ragu

Wild boar has long been favoured in Europe. It is now available at specialty grocers and farmers’ markets across Canada.  Young animals are tender and milder in flavour, therefore, can be cooked in a variety of ways. Animals over 1 year have a gamier flavour and less tender so marinating and moist heat methods such as stewing or braising are recommended.

Boar is low in sodium, a good source of thiamin, niacin, vitamin B6, zinc, selenium, and protein. It is lower in saturated fat than beef.

Wild boar has a darker colour and distinctive flavour and is lean meat that combines the best of beef and pork. It makes wonderful bacon, hams and a whole animal can be pit or spit roasted successfully.

The rule of thumb when cooking with boar is low and slow. This breaks down the connective tissue resulting in fork tender meat. Overcooking will result in dry meat. Roasts can be cooked at 275-300F. The rack, ribs and tenderloin of a young animal can be cooked in the same manner as pork but the other cuts, such as shoulder or neck are best if braised, ground or diced. Do not cook or thaw in a microwave. This will toughen the meat. Thaw slowly in the refrigerator and thaw before marinating.

The robust flavour stands up well to aromatic spices and herbs such as sage, juniper berries, marjoram, cinnamon, cloves, allspice and rosemary. Wild mushrooms, dried fruits like cherries, cranberries and raisins are complimentary.

The long cooking times along with aromatic spices produce wonderful aromas in the kitchen. The anticipation is rewarded. A little goes a long way with these rich flavours and portion sizes need not be as large as with other meats.

Pappardelle is not available in my little city so I have substituted with what I had on hand, linguine. This would also be nice with a penne.

Wild Boar Ragu    (adapted from Epicurious)

1 large Spanish onion (chopped)

2 tbsp. olive oil                                                            

2 lbs. boneless wild boar meat (cut for stew)            

1 can chopped tomatoes                                   

3 bay leaves

1 c. red wine                                                            

5 cloves garlic, crushed

3 dried chili peppers (crushed)

1 cinnamon stick

5 whole cloves

3 sundried tomatoes

3 anchovies or 1 tsp. anchovy paste                        

Fresh or dried oregano, basil, and sage

1 tbsp. red wine vinegar                                                

Salt and black pepper to taste

Pasta pappardelle, fettuccine or penne

Grated pecorino, being sheep cheese, compliments game but can substitute Parmesan

In a large cast-iron pot, heat oil and brown meat. Add onions and sauté until translucent. Add canned tomatoes and bay leaves.

Add wine, garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies, basil, sage, red wine vinegar, and salt and black pepper, to taste.

Simmer on low on stovetop, and stir occasionally for at least two hours. The ragù is ready to eat when meat is fall apart tender and most of liquid has been absorbed. Take out cinnamon stick and bay leaves before serving.

Serve over pasta and top with grated cheese.

Casual Friday - The Chinese Takeout Cookbook

 Okay, so I have two Casual Friday posts this week! I had to get this recipe posted by February 24 to qualify for prizes. I forgot until this morning. Call it a bonus!

Oops! I just reread the rules and they won't ship any prizes outside the U.S. I guess I'll have to buy the book!

This cookbook is hitting all the papers right now and looks downright interesting. I have been following her blog, Appetite for China for quite some time now. Until this little push, I have to say that I have been intimidated to make any of her recipes. Now I might win some nice prizes if I participate in their virtual Chinese New Year dinner. This is the recipe I have chosen.

This is such a simple and tasty salad to make. I liked all the options if we were not able to find the ingredients locally. And I did have to use spaghetti. It was great. I had to use tahini with sesame oil rather than Chinese sesame paste and sriachi rather than chili paste. I had Szechuan peppers and used just a touch. This had just the right amount of heat. I can see making this salad with peas or snap peas and even kernel corn. Next time I would cut my carrots and cucumbers smaller.

Cold Sesame Noodles   adapted from The Chinese Takeout Cookbook

Serves 4 as a main or 6 as an appetizer

• 12 ounces dried spaghetti or Chinese egg noodles
• 2 tablespoons peanut oil
• 2 teaspoons minced garlic
• 2 teaspoons grated ginger
• 1 cucumber, peeled and julienned
• 2 carrot, peeled and julienned
• 2 teaspoons white sesame seeds
• 2 scallions, green parts only, thinly sliced

Sauce:

• 3 tablespoons Chinese sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil)
• 2 tablespoons smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Chinese rice vinegar
• 2 teaspoons chili paste
• 2 tablespoons sugar
• ½ teaspoon ground Sichuan pepper (optional)

1. Bring a pot of water to boil and cook egg noodles or spaghetti until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with 1 tablespoon of the peanut oil and set aside.
2. Heat the other tablespoon of peanut oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds. Remove from the heat and set aside.
3. Prepare the sauce: In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
4. Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or deep serving dish and sprinkle the sesame seeds and scallions on top. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.

Notes: Leftovers will keep in the fridge for up to 3 or 4 days.

Cooking Class Monday - How to Clean Your Pasta Machine

I posted this once before but I thought a repeat for Cooking Class Monday was in order.

After my pasta making I wanted to clean my machine.  I really thought there might be an easy way to get out all that stuck pasta dough and flour.  Nope!  This is the story from Imperia.  That is the machine I have.  It actually didn't take that long.  Just wait until the dough that is stuck is really dry.  I cleaned it while I was watching television.


Cleaning your Pasta Machine – the rollers must never get wet!!!
The rollers on your pasta machine are made from carbon steel.
If you wash them with water, they will rust, no matter how careful you are.
Rusted and pitted rollers, will tear in to your pasta as you process it, and will ruin it.

• you may clean the main frame with warm soapy water and a soft sponge
• work carefully, to ensure that water does not spill onto the rollers
• dry immediately 
• clean the rollers by turning the handle, and running a pastry brush back and forth across each roller
• Italian cooks have been doing it like this for generations!
• store your pasta machine in a dry area

Casual Friday with Linguine and Lemony Herbed Halloumi

Casual Friday is all about whipping up something with little effort. It is about digging into the pantry and freezer and using what is on hand. Join me each Friday for something simple and hopefully, interesting.

Guest bloggers are welcomed. Just shoot me off an email.

Halloumi cheese is a firm, Mediterranean cheese that can be nicely pan grilled or put on the barbecue. I love its meaty nature.

Linguine with Lemony Herbed Halloumi

Marinade slices of halloumi cheese in olive oil with dried thyme and oregano.

Make your linquine just the way you like it.

Put the linquine in a pasta bowl and toss with a little of the olive herb marinade from the halloumi. Heat a heavy pan until hot but not smoking. Place slices of halloumi in the hot pan and grill until golden. Turn and grill both sides. Remove from heat and squeeze fresh lemon juice over it.

Each person's bowl of linguine can be topped with two slices of grilled halloumi with lemon juice. Grate parmesan or Greek kasseri cheese over. Serve immediately.

Pastitsio or Greek Style Lasagna

Being a cook is often akin to being an improvisor. Take tonight for example. I was a substitute teacher all day and still thought I would like to make a real meal tonight. The freezer yielded a pound of ground meat that I took to be beef. Yum. I had my mouth ready for spaghetti and meat sauce using my preserved heirloom tomato sauce.

After browning the ground meat it was clear to me, by the aroma, that I had lamb and not beef. Still with pasta on my mind, I decided to make pastitsio. It was one of my favourite meals when I was on vacation in Crete. That, with a tumbler of their homemade wine!

I  only had evaporated milk. I reconstituted it with water and used it instead of fresh milk. All the other ingredients were in my pantry. The evaporated milk worked perfectly. The spices are essential. Don't wimp out and omit them.

Pastitsio or Greek Style Lasagna

For meat sauce:

    1 medium onions, finely chopped

    1 tablespoons olive oil

    1 large clove of garlic, minced

    1 pounds ground lamb

    2 cups homemade tomato sauce

    2 thyme sprigs

    1/2 teaspoons ground cinnamon

    1/2 teaspoons ground allspice

    1/4 teaspoon grated nutmeg

    1/8 teaspoon ground cloves

For béchamel sauce:

    1/4 c tablespoons unsalted butter

    1/4 c all-purpose flour

    3 cups whole milk

    1/4 teaspoon grated nutmeg

    1/2 cup grated Parmigiano-Reggiano or kefalotyri cheese

    2 large egg yolks

    2 tsp salt

For pasta:

    1 pound ziti

    1/4 cup grated Parmigiano-Reggiano or kefalotyri cheese

Make meat sauce:

Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.

Pour off excess fat from skillet, then stir in tomato sauce, thyme, spices, and 1 tsp salt. Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes. Discard thyme.

Make béchamel while meat sauce simmers:

Melt butter in a heavy medium pot over medium heat. Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes.

Meanwhile, heat milk in a heavy medium saucepan until just about to boil. Add milk to roux in a stream, whisking constantly until very smooth. Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. Remove from heat and stir in nutmeg, cheese, and 1 tsp salt.

Lightly beat yolks in a bowl. Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan. Cover with a round of buttered wax paper (buttered side down).

Cook pasta and assemble pastitsio:

Preheat oven to 375°F with rack in middle. Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain pasta, then transfer to a large bowl and stir in 1 cup béchamel.

Arrange one third of pasta lengthwise in 1 layer in a large (9- x 11-inch) baking pan (about 2 inches deep). Add half of meat sauce to baking pan, spreading evenly over pasta. Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top.

Spread remaining béchamel evenly over top layer of pasta. Sprinkle with more grated parmesan cheese. Bake until golden brown and sauce is bubbling, about 45 minutes.

Where Have I Been....

I have not posted in more than a week .... Sorry!  Somewhere along the line I have overloaded my schedule.

I retired from real estate three years ago and wanted a simpler existence, more time for me, follow my passions.  In the beginning it was fun.  I lived in Winnipeg for the summer.  Then I found a house sit opportunity in East Tennessee and lived in the country for 5 months.  It was so much fun and I met so many wonderful people and without even realizing, I had done something I always wanted to do - visit the South.  I would not trade that experience for anything.

My next move was to buy a house in a little city on the Saskatchewan prairies.  And, still I had so much time to relax.  I worked in my garden, volunteered in the arts community, and had picnics in the country.

I once said to myself, "If I could spend the rest of my life cooking, I would be happy."  Well, be careful what you ask for.  I am cooking all the time but rarely eat and I am exhausted.

At the moment I am a substitute teacher (with 12 school days in May), work half-time at a real estate office, sell my food at the Farmers' Market on Saturday and dabble in catering and cooking classes.  Phew!  I am tired just thinking about it.  Something has to give!  It will be a summer of contemplation.

Tonight I finally served myself a nice meal.  It was a very simple meal but I really enjoyed sitting down with it.

This is Tagliatelle with Smoked Steelhead Trout in a Cream Sauce .  Saute finely chopped leek and fennel.  Add the flaked smoked fish, a splash of cream and freshly ground black pepper.  Add the drained pasta and toss with the sauce.  Add some of the pasta cooking water if you need to loosen up the pasta.  Garnish and serve with grated parmesan cheese.

(I had previously written that this was whitefish. I have no idea where that idea came from!)

Rich and Delicious Vegetarian Lasagna

I had the best vegetarian lasagna at a little restaurant in Regina.  I loved it and as I poked through to see what was in it, I realized it was filled with a lot of mushrooms.  I love mushrooms.

I wanted to make something like it at home today and I decided to go all out.  I made the ricotta.  You can find the recipe here.

I made pasta from scratch.  The recipe I used was from one of my favourite cookbooks, "Menus from an Orchard Table" by Heidi Noble out of the Okanagan in British Columbia.  She and her husband have a vineyard.  She is a chef and began by offering cooking classes at the farm.  Now she is full time into the winery.

This is my version of vegetarian lasagna.

Vegetarian Lasagna

1 lb mushrooms
1 red bell pepper
1 large yellow onion
8 asparagus spears
2 cups tomato sauce
beet greens or kale
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup ricotta
pasta sheets
6 ounces smoked gruyere cheese
2 tablespoons grated parmesan
sea salt
freshly ground black pepper

Sauté the mushrooms in butter and olive oil until soft.  Cool.  Cut the onion into a medium dice and saute in butter and olive oil until carmelized.  Roast the red pepper, peel and slice into strips.  Steam the beet tops and the asparagus.  Cool.

Layer in a casserole or loaf pan starting with a sheet of fresh pasta or dried pasta cooked al dente.  Then add some of the carmelized onions, sautéed mushrooms, sea salt, freshly ground black pepper and a layer of beet leaves.  Top with 1/2 cup of ricotta and then another sheet of pasta.  Top with about 1 cup of tomato sauce.

Build another layer beginning with  onions and mushrooms and a layer of asparagus spears.  Top with more ricotta cheese, pasta sheet and a cup of tomato sauce.  Top with 1 cup of grated smoked gruyere, 2 tablespoons of grated parmesan and strips of fire roasted red peppers.

Bake at 375F for 45 minutes or until bubbling and nicely browned on top.

Linguine alla Caprese

Finally I am taking the time to make some proper meals for myself.  Cooking for the Farmer's Market becomes all consuming.  Simple but lovely cherry tomatoes and basil from my garden tossed with linguine, boccocini pearls and olive oil and garnished with shards of parmesan.

Spicy Duck Meatballs

I made my own ground duck after cutting my Hutterite ducks into breast and legs.  I was amazed at how much meat was left after removing these two important pieces.  With 7 ducks, I made about two pounds of ground duck.

When I was in Quebec, I found this wonderful little farm near Saint-Apollinaire, Le Canard Goulu.  They raise their own ducks and make a plethora of products.  One of these products that I bought was duck meatballs in a jar.  They were amazing.  I have wanted to make them ever since.

They also have a great restaurant in Quebec City that is a must if you find yourself there.

Spicy Duck Meatballs

Makes 2 servings

1 tbsp. duck fat or extra virgin olive oil
1/2 cup onion, very finely chopped
3 cloves garlic, very finely chopped
1/2 pound ground duck
1 tbsp. coarsely chopped sage
1 tbsp. chile sauce, such as sriracha or sambal
2 tablespoons panko
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1/4 cup white wine
1/2 cup veal stock
2 sprigs fresh thyme
4 roma tomatoes or 1 cup of tomato sauce
grated Grana Padano cheese
2 quail eggs, optional
cavatelli pasta

1. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and 2 cloves of garlic. Cook, stirring until translucent, about five minutes; remove from heat and allow to cool.

2. Preheat oven to 425 degrees F. Place the ground duck in a stainless steel bowl. Add the cooled onion and garlic mixture to the duck. Add the sage, Sriracha sauce, panko and eggs. Add salt and pepper. Form this mixture into 1 1/2 to 2-inch balls and place on a baking sheet.   Cook for 10 minutes in the oven.

3. In a separate pot add wine, veal stock, chopped tomatoes and fresh thyme. Bring to a boil and then let simmer until liquid is reduced, about 30 minutes.

4.Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 25 minutes.

5. Heat 1 tbsp. of olive oil in a large saucepan over medium heat.  Sauté with remaining clove of garlic. Cook for two minutes, stirring occasionally. Add cooked cavatelli and heat through.

6. Transfer duck meatballs with some of the liquid to cavatelli sauté pan. Spoon the meatballs, cavatelli and liquid into the serving dishes. Garnish with one quail egg per dish, if desired, and a few gratings of Grana Padano cheese.

Homemade Ravioli in Walnut Sauce

Mushroom Ravioli in a Walnut Sauce 

 Serves 4

For the Walnut sauce

• 1/4 cup walnut butter
• Extra virgin olive oil
• 1/4 cup Parmesan cheese, grated
• Pepper
• ½ clove garlic

For the Pasta           from The Joy of Cooking

• 3 1/2 cups unbleached all purpose flour
• 1 teaspoon salt
• 5 large eggs or 7 egg whites
• 1 teaspoon extra virgin olive oil
• Water as needed

For the Ravioli filling

• 25 grams dried mixed wild mushrooms, reconstituted and chopped
• Extra virgin olive oil
• 1 garlic clove, finely chopped
• 1/2 cup soft goat cheese
• Small bunch flat leaf parsley, finely chopped
• Salt and pepper

1. Before making the walnut sauce, separate a small quantity of the walnuts for a garnish. Then put the remainder and the other ingredients in a blender, with plenty of oil and when blitzed, keep to one side.
2. Make the filling by frying the mushrooms in the oil and garlic, and then mixing with the goat cheese and parsley. Season to taste and leave to cool.
3. Make the pasta by mixing the flour and salt with the eggs. Add water and oil as needed. Work the dough until it becomes soft and elastic.  Let dough rest for 30 minutes before rolling.
4. Roll sheets of pasta with pasta maker or with a rolling pin.  Use a ravioli press, pasta cutter or a round biscuit cutter to make raviolis.
5. Place a teaspoon of filling on the pasta and press closed with your fingers; eggs or milk will not be needed. Boil in plenty of salted boiling water, and drain when just al dente.
6. To make the walnut sauce, saute the garlic in olive oil.  Add walnut butter to melt.  Add grated parmesan and coarsely ground black pepper.  Coat the ravioli lightly with the sauce.  If the sauce is too thick, loosen it up with a little of the pasta water.  Serve immediately with a few chopped walnuts.

Walnut Butter

1 cup walnuts, toasted

Puree the walnuts in a food processor for about 3 minutes.  No extra oil should be required.  It makes a firm butter.

Parmesan Pasta Florentine

This is another recipe with my farmer's market veggies.  The spinach had suffered some hail so it wasn't pretty.  That doesn't mean it is less tasty.  I thought this recipe would be a great use.  I loved it!  And so easy to prepare.  That is a little nasturtium bud as a garnish. PARMESAN PASTA FLORENTINE

1/2 cup milk 1/2 cup chicken broth 1 package of fresh spinach, steamed and well drained 1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons butter 1/3 cup grated Parmesan cheese 1/4 teaspoon pepper 8 ounces linguine, cooked and drained Place milk, broth and spinach in blender or food processor container fitted with steel blade, cover. Blend until smooth.Cook and stir onion and garlic in spread until tender. Add spinach mixture. Cook over low heat 5 minutes, stirring occasionally. Add cheese and pepper, stirring 1 minute or until slightly thickened. Pour over linguine, mix lightly. Makes 4 servings.

Fresh Peas and Homemade Linguini

Finally it is market garden season!  Yesterday was my first trip to the market and I found fresh peas and spring onions.  I love this combination and decided to cook up some of the fresh pasta I made a couple of days ago.  It was the first time I made pasta so I didn't take pictures but the results were wonderful.


 

It is a nice sunny morning so I sat outside while I shelled the peas.