1.29.2012

Fresh Egg Pasta with Simple Tomato Sauce

Fresh Egg Pasta with Simple Tomato Sauce

IHCC Tessa Kiros ButtonI wanted to make some fresh pasta, while we are still cooking with Tessa Kiros but somehow I missed the mushroom season to make the picci with mushrooms from Twelve. Instead I tried to make the ravioli with sage butter, but couldn't get and fresh sage (and not for want of trying, I can tell you) plus my past dough turned out a bit brittle and I didn't trust it to be used in two layers. Since anything goes with the monthly IHCC potluck, I froze the fresh parsley for making stock and put the ricotta back into the fridge and settled for pasta with a simple tomato sauce. Making your own pasta requires a bit of work, especially if you don't have a pasta machine and have to use a rolling pin (like me) but it's well worth making at least once in a while.



Pasta all'uovo / Fresh Egg Pasta

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Ingredients:

450 g flour
1 Tbsp salt
4 eggs
1 Tbsp olive oil

Method:

In a large bowl, mix together the flour and salt. Add the eggs and the olive oil and knead for about 10 minutes until you have a smooth dough. (The dough will seem a bit dry in the beginning.) If neccessary, add a little more water or flour depending on the size of the eggs. Cover with a clean cloth and let rest for 30 minutes. Cut away a quarter of the dough, and roll into a thin sheet. Sprinkle with flour and cut into thin strands. Boil the pasta in plenty of salted water for about 3-4 minutes until al dente. Drain and serve immediately.


Pomarola semplice / Simple Tomato Sauce

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Ingredients:

2 garlic cloves, minced
2 Tbsp olive oil
400 g diced tomatoes or passatta
1/2 tsp dried oregano
1/2 tsp dried thyme
salt and pepper

Method:

Heat the olive oil in a skillet and fry the garlic until fragrant. Add the tomatoes and the herbs and simmer on low heat for about 20 minutes. Add salt and pepper to taste.



1.25.2012

Kimchi Stew / Kimchijjigae

Kimchi Stew / Kimchijjigae

Another simple kimchi preparation for when you get tired of eating all those pancakes. ;)

Kimchi Stew / Kimchijjigae

Adapted from Das Korea-Kochbuch by Minbok Kou, Sunkyoung Jung & Yun-Ah Kim

Ingredients:

500 g kimchi
200 g pork neck
sesame oil
salt

Method:

Cut the pork into 1/2-inch cubes. Heat some sesame oil in a pot and fry the pork and the kimchi for some minutes. Add water to cover, let come to the boil and simmer for about 15 minutes. Add salt to taste and serve on rice.

1.22.2012

Braised Endive

Braised Endive

IHCC Tessa Kiros ButtonThsi week it's all about snow-coloured food at IHCC. I made some braised endives. You should stick with Tessa's recommendation to serve this as a starter course. I think the bitterness is too much when used as a main course.


Braised Endive

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Ingredients:

2 small endives
4 Tbsp black olives, deseeded and thinly sliced
2 anchovy filets in oil, drained
2 Tbsp capers in salt, thoroughly rinsed and drained
olive oil
2 cloves garlic, squashed under a knife
1 small, dried chile

Method:

Wash the endives and remove any damaged outer leaves. Mix together the olives, anchovy, capers and 1 Tbsp olive oil. Gently pry open the endives and fill them with the olive mixture. Heat some olive oil in a skillet, add the garlic and chile and fry until fragrant. Add the endives and cook for about 15-20 minutes with a lid on. Remove the lid, turn the endives and cook for about 5 minutes more. There should be only a little liquid in the skillet. If the skillet should run dry during the cooking process, add a splash of water.


1.18.2012

Gung Bao Chicken

Gung Bao Chicken

I haven't tried Kung Pao chicken at a Chinese restaurant because I usually go for fried duck, so I made this dish out of curiosity during the Christmas holiday. The peanuts add a nice crunch to the hot and mildly sour sauce.

Gung Bao Chicken

Adapted from Land of Plenty by Fuchsia Dunlop

Ingredients:

2 boneless chicken breasts,cut into 1/2-inch cubes
3 cloves garlic, thinly sliced
1 inch ginger, thinly sliced
5 scallions, cut into 1/2-inch slices
2 Tbsp peanut oil
1 dried chile, deseeded
1 tsp Sichuan pepper
2/3 cup roasted, unsalted peanuts

For the marinade

1/2 tsp salt
2 tsp light soy sauce
1 tsp Shaoxing rice wine
1 1/2 tsp potato flour
1 Tbsp water

For the sauce

3 tsp sugar
3/4 tsp potato flour
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp vinegar
1 tsp sesame oil
1 Tbsp water

Method:

Combine all ingredients for the marinade and the sauce respectively and set aside. Put the chicken into the marinade, mix well and set aside.

Heat the oil in a wok or skillet, add the chile and Sichuan pepper and fry until fragrant. Add the chicken cubes and fry until the cubes separate, stirring frequently. Add the garlic, ginger and scallions and stir-fry for some minutes until the chicken is done. Add the sauce and stir-fry briefly until the sauce thickens. Stir in the peanuts. Serve on rice.



1.15.2012

Kimchi Pancakes

Kimchi Pancakes

I've made some kimchi, as a little project during the Christmas break. Apart from eating kimchi as is, you can also make little pancakes from it kind of like a spicy version of okonomiyaki. Next time I wouldn't serve it with rice but with some sort of yoghurt dip. The cold kimchi pancakes went well with some ajvar the next day.


Kimchi Pancakes / Kimchiyachaejeon

Adapted from Das Korea-Kochbuch by Minbok Kou, Sunkyoung Jung & Yun-Ah Kim

Serves 4

Ingredients:

250 g kimchi *
2 spring onions, thinly sliced
1 onion, thinly sliced
1 carrot, thinly sliced
100 g zucchini, thinly sliced **
250 g flour
1 egg
6 Tbsp kimchi liquid
300 ml water
oil for frying

* see below
** Omitted

Method:

Mix the flour, water, kimchi liquid and the egg to form a homogenous dough. Fold in the vegetables and the kimchi. Heat the oil in a skillet. Laddle little portions of the dough into the skillet and spread into thin discs, about 3 inches in diameter. Fry until nicely brown on both sides. Serve with rice.

Kimchi

Adapted from Das Korea-Kochbuch by Minbok Kou, Sunkyoung Jung & Yun-Ah Kim

Ingredients:

1 Chinese cabbage (napa cabbage)
150 g salt
400 ml water
1 small apple, peeled, cored and cut into rough chunks
3 garlic cloves
1 cm fresh ginger root, peeled
1 small red bell pepper, cored and cut into rough chunks
1 tsp sugar
2 Tbsp chile paste (gochugaru)
1 small turnip, peeled and cut into 2-inch, thin strips
3 spring onions, cut into 2-inch, thin strips

Method:

Remove the root end from the cabbage and cut in half. Cut the cabbage into horizontal (i.e. parallel to the ground, if the cabbage would still be in the field) 1/2-inch half-discs. (Do not "fluff up" the single leaves of the cabbage to make it easier to submerge the cabbage in the salt water.) Dissolve the salt in the water and soak the cabbage for 90 minutes to 2 hours. Drain and set aside.

Meanwhile, blend the apple, garlic, ginger, bell pepper, sugar and gochugar into a paste in a standing mixer. Toss the cabbage, turnip and spring onions until evenly mixed. Place the vegetables in a fitting container (I used a 3 liter plastic container, which was just big enough.) and spread the paste in an even layer on top. (The paste will trickle down into the bottom over time.) Cover with a lid but without closing it tighly and let stand at room temperature for three days. Transfer the container to the fridge and use within two weeks.



1.11.2012

Deep-dish Pizza

Deep-dish Pizza

Some time ago I bought a pizza pan for creating steam in the oven when baking bread. Since I didn't get around to making bread, I put it to another use.

Deep-dish Pizza

Adapted from American Pie by Peter Reinhart

Ingredients:

For the topping

4 links of coarse Bratwurst, casings removed
1 loaf (maybe 120 g) mozzarella cheese, sliced
4 cups diced tomatoes
1/2 cup parmesan, grated

For the dough (makes 2 18-inch pizzas)

4 cups bread flour
2/3 cup polenta
2 Tbsp sugar
1 1/4 tsp salt
2 1/4 tsp instant yeast
5 Tbsp corn oil
1 1/2 cups lukewarm water

Method:

Transfer all the ingredients into a bowl and mix with a wooden spoon or your hands until the dough comes together into a coarse ball, adding more water or flour if necessary. Cover with a towel and let rest for 2 hours. Divide the dough into two balls and roll out into disks, letting the dough rest for a couple of minutes if he resists stretching. Place the dough disks into pizza pans and set aside.

Preheat the oven to 400F.

Fry the sausage meat with a little oil in a skillet until slightly browned and set aside.

Cover each pizza with about half of the tomatoes (rather a little less), the sausage and the mozzarella each. Sprinkle on some parmesan and bake for about 20 to 25 minutes until the edges are browned but not burned.

1.08.2012

Osso Bucco with Gremolata

Osso Bucco with Gremolata

IHCC Tessa Kiros ButtonIHCC is soaking up the rays of the Tuscan sun this week. I went for a classic dish of braised veal shanks which are livened up by a garnish of garlic, lemon and parsley.


Osso Bucco with Gremolata

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Ingredients:

2 carrots, diced
1 onion, diced
4 celery stalks, diced
olive oil
2 slices of veal shank, about 1 inch thick
(cut the surrounding membrane, so that the shanks will stay flat)
flour for dusting
250 ml red wine
500 ml water
salt and pepper

zest of 1 lemon
6 stems of parsley, minced (use flat-leaved, if possible)
1 garlic clove, minced

Method:

Preheat the oven to 180°C. Heat some olive oil in an oven-proof dish, add carrots, onion and celery and fry until the onions are translucent. Dust the veal shank with flour and them to the pot. Brown the shanks on both sides, add the wine and reduce by half. Add the water and some salt and pepper and put into the oven for about 2 1/2 hours. Toward the end of the cooking time, cook some pasta until al dente. Mix together the lemon zest, parsley and garlic. Serve the meat with the pasta and some gremolata on top.

1.04.2012

Pasta with Spinach

Pasta with Spinach

A quick pasta dish for everyday cooking.
:)

Pasta with Spinach

Adapted from Unsere besten Rezepte by Martina Meuth & Bernd Neuner-Duttenhofer

Serves 2

Ingredients:

150 g pasta
1 onion, diced
3 garlic cloves, minced
olive oil
1 chile, minced
1 Tbsp pine nuts *
500 g fresh spinach, coarsely cut and blanched
salt, pepper, nutmeg
parmesan, freshly grated

* Omitted

Method:

Cook the pasta until al dente. Meanwhile, heat the olive oil in a skillet. Fry the onions until translucent, add the garlic, chile and pine nuts and fry until fragrant. Add the spinach and toss. Add salt and pepper to taste. Drain the pasta while reserving some of the cooking water. Add the pasta and some cooking water, if necessary, to the spinach and toss. Serve with parmesan and a dash of nutmeg.

1.01.2012

Vassilopitta / New Year's Cake

Vassilopitta / New Year's Cake

IHCC Tessa Kiros ButtonHappy New Year, everyone. Let's start 2012 with a little cake for breakfast.


Vassilopitta / New Year's Cake

Adapted from Griechenland in meiner Küche / Food from many Greek Kitchens by Tessa Kiros

For a 7-inch springform (double all ingredients for an 11-inch springform and bake for 50-60 minutes)

Ingredients:

225 g flour
1 1/2 tsp backing powder
dash of salt
100 g soft butter
150 g sugar *
2 eggs
zest of one lemon and one orange
2 Tbsp rum
90 ml milk
50 g slivered almonds

* Used about 120 g honey.

Method:

Beat butter and sugar until foamy. Add the eggs one at a time. Add backing powder, salt, zests and rum. Alternately add small quantities of flour and milk. Fold in the almonds. Transfer to a springform lined with parchment paper and bake for about 45 minutes until a skewer comes out clean.