Friday, June 17, 2016
My father was a corporal in the United States Army during World War II. His assignment was that of cook. I'm in possession of his Official Recipe Manual. It sits on a bookcase in my home, near a spot where I often sit and in a place where I can access it readily. Occasionally I will browse its uninspired government-issue recipes, but never have felt a need to prepare any of them.
Just a couple days ago I received this photograph. It is the only picture that I have of my father at work in his Army kitchen, such as it is. Already it is among my most prized possessions.
My father's name was Michael. He lived to be 54, just old enough to witness his New York Mets win the 1969 World Series but well shy of seeing his three sons make it out of grade school, let alone experiment with becoming men.
Except for the occasional Crispy Leftovers Dish, my father did none of the cooking around our house. Every day he opened the family's fountain service store at 5 a.m., and didn't close til around 7 p.m. There was no time to practic his military-learned kitchen craft. Besides, my mother was born to cook. Ask anybody who lived within half a mile of our apartment in Brooklyn; they'll tell you. Mom's husband just wasn't needed to rack up stove time when he was at home with his wife and kids, and so he didn't.
Not being a parent it's been a long time since Father's Day has meant very much to me. But this year I find myself thinking about it a lot, and I'm sure that I have this old photograph to thank. Just last evening I was sipping wine in my kitchen and fixing something to eat. And I swear, all I could think about was how good it would be to cook a big, special dinner for my father on Sunday. I'm still thinking about it now.
Like all things that occur between fathers and sons, the results might be difficult to determine. I can't say that my father would be proud of the way I handle myself in the kitchen, or in all the other important things that determine how well a man lives his life.
I can hope, though. And I do. Because it matters. And probably always will.
Happy Father's Day everybody!
Posted by Mister Meatball at 2:02 PM
Wednesday, June 15, 2016
I was on my own last night, and had planned on heading out for a burger. But then I got to searching the travel websites for a very-much-hoped-for European trip this fall. Naturally the search brought me to Italy and, well, there went the beef-and-beer plans.
This whole thing took around half an hour. And everything I needed was already in the house. So was plenty of wine, of course, and so I cracked open a bottle and got to work.
In enough well-salted water to cook a pound of pasta, blanch a large head of broccoli, or a couple medium-size heads, then set aside. Do not throw away the water; you'll be using it to cook the pasta.
At medium heat slowly saute around 1/3-pound of cubed pancetta (or bacon if you prefer) in olive oil until lightly crisp, then remove from the pan with a slotted spoon.
Saute 4 or 5 sliced garlic cloves in the same pan, along with some hot pepper if you like.
Once the garlic has softened add the pancetta and the broccoli to the pan and incorporate.
After the orecchiette is cooked add it to the pan using a large slotted spoon. Again, do not throw away the pasta water just yet.
All that's left to do now is add around three ladles full of the pasta water and incorporate.
Oh, and top with some grated cheese.
But you knew that.
Wednesday, June 1, 2016
They only look special.
Fact is, there isn't all that much to making really nice pappardelle. All you need is a good pasta dough and a little patience. To wit...
Most fresh pasta recipes call for all-purpose flour, which I'm sure is just fine, but I've been using "00" flour for a long time and it's always worked well for me.
There's nothing wrong with using regular supermarket eggs either. But when making pasta I always use the freshest eggs I can get my hands on. These are from a farm just a few miles from my house.
Tools? You'll need a fork and a pastry cutter.
Okay, now find yourself a surface that gives you room to work without feeling cramped. I just use the stone countertop in my kitchen but a big cutting board will do just fine. Take 3 cups of flour and, using your fingers, create a well in the center.
Add three whole eggs, three egg yolks, plus around three-quarters of a teaspoon of kosher salt.
Then add 1 tablespoon extra virgin olive oil.
Use the fork to mix it all together.
Using your fork, slowly incorporate the flour into the egg mix. Don't rush it; just gradually, and in a circular motion, bring the flour into the egg a little at a time.
When a dough just starts to form put away the fork and grab the pastry cutter.
Using the cutter gradually incorporate the remaining flour into the wet mix. There's no need to be delicate about this. Just scrape the flour in from the sides and cut it right in.
At this stage you're ready to work the dough with your hands.
Pasta dough isn't like pastry dough and so you don't need to worry about being delicate with it. Just keep working it until the egg and flour are fully incorporated.
Whe a nice dough ball forms scrape away any remaining flour from your work surface with the pastry cutter. On the clean surface keep working the dough until it's nice and smooth. If the dough feels too wet dust the surface with a little flour and incorporate it into the dough ball. The dough shouldn't feel sticky when you touch it, but it shouldn't be dry either. Again, don't worry about being delicate. You could work pasta dough all night long and not mess it up.
When you're through working the dough wrap it in a plastic bag and let it rest. Most people allow the dough to sit at room temperature for a few hours before making their pasta, which is fine. However, I prefer to make my dough a whole day in advance and let it sit in the fridge overnight.
I also take the bag out a couple times and massage the dough while it's in the plastic bag, even flattening it down. I do this because the dough becomes smoother and silkier, as it allows the humidity to become more evenly distributed throughout the dough. The next day I make sure to take the dough out of the fridge and let it to come up to room temperature before making my pasta.
I've got a restaurant-grade electric pasta machine and so the sheets I produce can be pretty nice. But don't let that intimidate you. A sheet of pasta is a sheet of pasta. As long as the dough is made well you'll be in good shape, no matter what machine you use. Sometimes I don't even use a machine, opting for hand-rolling instead. As for thickness with pappardelle, I run the sheets just under the No. 2 setting on my pasta maker. This will make for a slightly thick noodle, so adjust as you like.
No matter which rolling method you use, the idea is to wind up with pasta sheets like this. The sheets don't come out of the machine looking this perfect; just square the edges using a cutter or a knife. The length of the sheet should be as long as you'd like the noodle to be. This sheet is around 9 inches long.
Roll the sheet like so, but make sure to do it very gently.
Then take a very sharp knife and cut the roll into pieces the width of the noodle you want. These are a little under an inch wide.
Once the entire roll is cut immediately unroll each individual noodle and place on a pan or baking sheet covered with course semolina flour.
The pappardelle can rest this way until you're ready to cook them. Cooking time will vary depending on how thick you've rolled out the sheets, but these only took 2 minutes.
See? Nothing to it!
Tuesday, April 26, 2016
The chill hasn't yet gone out of spring. Here in Maine this morning they're actually calling for snowflakes. The last pile of seasoned firewood on my front porch grows smaller each day, and come Sunday it's going to be May.
In other words, it's still braising season here in the Northland. Might as well get with the program and rustle up some short ribs.
Finely dice three large carrots, three celery stalks, one onion, one leek, and six garlic cloves; also measure out 1/4 cup of pine nuts.
This is just under 5 pounds of beef short ribs. Season the ribs very well with kosher salt (don't be shy) and freshly ground black pepper.
Dredge the ribs in all-purpose flour.
Cover the entire surface of a large Dutch oven in olive oil; heat the oil and brown the ribs on all sides. You may need to do this in batches; I browned two ribs at a time.
When the ribs are nicely browned remove from the oil and set aside.
Add the diced vegetables, pine nuts and a few anchovy filets (optional) to the oil and saute until softened but not browned. I also added some fresh thyme, marjoram and rosemary.
Return the ribs to the Dutch oven.
Then cover the meat with a combination of red wine and stock. I used 6 cups of homemade chicken stock here and one bottle of an inexpensive Cote du Rhone; you may not need to use this much liquid. Cover the pot and place in the oven (preheated to 350 degrees F). After around 2 hours remove the cover and continue cooking for another hour or until the meat is completely tender.
These ribs were in the oven for just over 3 hours and the meat was so soft and tender that it literally slid right off the bones. The ribs gave off a lot of fat and so I used a large spoon to scoop most of it out.
Then I set the ribs aside, added the zest of around half a lemon, and reduced the sauce a little bit because it was on the thin side. Depending on how much sauce you have, and its consistency, you may not need to reduce the sauce at all, but the lemon zest is still a good idea.
I served the short ribs over homemade pappardelle but mashed potatoes, polenta, or even risotto would work too.
If you're lucky there'll be leftovers. This stuff is always going to taste better the next night. Which in my case turned out to be in the 30-degree-get-me-the-hell-out-of-here-it's-supposed-to-be-freaking-spring range.
Tuesday, April 19, 2016
They only look like the ones your mother used to make.
Far from it, actually. These ravioli are filled with potato, not ricotta. The only cheese inside is a little grated Reggiano, and that's for flavor, not texture.
I know what you're thinking: Must be pretty heavy. Like pierogi maybe. Cannonball type stuff, right?
Nope. These are pretty light as ravioli go, so long as you treat the filling just right.
Start with around 2 pounds of Russett potatoes. With a fork pierce the skin in several places and bake until the flesh is thoroughly softened. It's totally cool to microwave the potatoes instead; after all, we'll only be using the flesh, not the skins. Just don't boil the potatoes, okay. Far as I'm concerned that always makes for a heavier filling.
Once the potatoes are baked allow them to cool just enough so that you can work with them without burning your fingers. Remove the skins and run the potatoes through a ricer and into a mixing bowl.
Mix in one egg, three tablespoons melted butter, 1/2 cup freshly grated Parmigiano-Reggiano, a dash of nutmeg, salt (don't be shy here, okay) and pepper to taste, and enough milk to moisten the potatoes. I'd start with 1/4 cup and add from there as needed; the idea is to achieve a nice and smooth filling, but not a runny one.
For good measure stir in some extra virgin olive oil, at which point the filling should be good to go. Taste it and adjust as you see fit. You can now get right to work on making the ravioli, or refrigerate the filling until you're ready. It will last in the fridge a few days.
All that's left to do now is put the ravioli together (here's my fresh pasta dough recipe in case you need one). These pasta sheets are very thin, rolled out to the 1.5 setting on my pasta machine, which ranges from 1-10, thinnest to thickest. You can see that the filling is creamy without being runny; that's the consistency you're looking for.
To keep the ravioli from having air pockets carefully lay down the top pasta sheet with that in mind. I always begin at one end and slowly roll the top sheet down over each dollop of filling. To me that works better than lowering the entire top sheet down onto the bottom sheet at once.
One at a time start to form the ravioli; again, being careful to allow all of the air to escape.
This is how things should look. It's not the end of the world if a little air is left inside the ravioli; just do your best to keep it to a minimum.
All that's left to do now is get out your pasta cutter and cut the ravioli. As I said, the dough is thin and delicate. When you boil the ravioli (in very well-salted water, of course) they should only take around 3 minutes.
The great thing about this filling is that it goes great with most any kind of sauce you can conjure. This is a really simple sauce that I made here. I just sauteed some garlic and a little hot pepper in olive oil, then added lots of sweet butter, white wine and chopped parsely. In a couple minutes enough of the wine had reduced so that the flavor was just right. Easy peasey.
Then again, I have some leftover filling from the other night and I'll be making a small batch of the ravioli for dinner tonight. This time it'll be a Bolognese sauce, I think.
Which is a lot more like what mom might have made.