So last weekend, I had Emily and Melissa down to do 80 Plates: Central and South America. We started out planning to do just Chile and Mexico, but then Emily thought, “what the heck! Let’s toss in El Salvador to round things out!” We divided up the ingredient list and after a delay of a couple of weeks due to Snowmageddon, we were ready to roll! Melissa came down to party too, since there is no party like a cooking party :)
My request was to learn to make empanadas, which is one of my favorite foods at my favorite Mexican restaurant, Pancho Villa. Emily had an empanada recipe from Chile, so we decided to use that, and she brought a chalupa recipe from Mexico and we decided that would be our Mexican dish. She also had been wanting to try horchata, a rice drink that is quite popular in Central America, and we decided to try that for El Salvador. Thus, we had a menu. Melissa ran to the store and contributed salsa, guacamole, and sour cream, and the party was on :) Oh, and to celebrate EMILY’S BIRTHDAY, she made a Tres Leches cake, and we finished prepping it here.
DISCLAIMER: Leah was cuh-rank-ee during this whole afternoon, so consequently I didn’t do the picture taking or a whole lot of cooking. I’m doing my best here, people, work with me!
We started out by making the empanada dough. I will include the recipe at the bottom, as this is a recipe from the same cookbook Emily provided when we did 80 Plates Ecuador. The crust was a mixture of butter, flour, baking powder, salt, egg, and water. My stand mixer was put to work to put it all together.
Once she formed it into a ball, it went into the refrigerator until we were ready to bake the empanadas. Meanwhile, I worked on the filling. It required finely cubed steak, chopped onion, cooked together in a bit of oil until tender. I chopped up onions and the steak and got to cooking! Once it was done, I added cayenne, oregano, flour, salt and pepper, then let it cool in the pan off the heat.
Then we decided to pour the liquid over the Tres Leches Cake, which translates to “Three Milks Cake”. The three milks in question were evaporated, sweetened condensed, and heavy cream. We did use fat free evaporated and sweetened condensed milks, but what can you do about the heavy cream, really? So Em mixed them together, and we were all going to take turns doing some ladling onto the cake. Emily got the first ladleful on there and screamed, “Stop! We’re supposed to poke holes in it first!” and we all busted up laughing. Alright, it was funny at the time, ok people?!
(I should note that she had already baked the cake before she got to my house, and she used The Pioneer Woman’s recipe for it.)
So she and I got forks out and we poked holes in the cake, and whaddaya know, it absorbed the milks much better! We all took turns with the ladle and soon the cake was swimming in sweet, delicious milk.
YUM!
We set that aside and used the extra milk that was left over to make the the horchata. Emily decided to make up her own recipe to an extent, as the recipe she had called for soaking rice in water for hours, straining it, and then blending the hell out of it to make rice milk. Why bother when rice milk is readily available? Basically all that was required was to pour the rice milk and the other milks into a saucepan with some sugar and cinnamon and regular milk and heat it up!
Once that was done, we put it in the freezer and let it cool off for a while.
This was all taking some time, mind you. When Emily first arrived, she, Michael, and I all spent a couple hours catching up on all the hot gossip since we’d seen each other in October (was it that long ago!?). Then Melissa arrived and since they didn’t know each other, they had to become fast friends. Meanwhile, we had a 10 month old squealing at us. And we were trying to make 3 or 4 different things at once!!! It was wonderful chaos in the kitchen :-)
So, now it was time to stuff the empanadas and get them baking so we could make the chalupas. I had vetoed the idea of putting olives in the empanadas, since I don’t like olives, and on Michael’s behalf, we agreed not to let raisins into the empanadas. We added cheese and hard boiled eggs and while I rolled out the dough, Emily stuffed the empanadas and got them oven ready! And look! She brought me a real rolling pin!!!!!! WAHOOO!!!! No more using a wine bottle!!!!!
Yum! A quick brush with some egg yolks and we were ready to roll!!!
Time to turn our attention to the chalupas. Again this was a Pioneer Woman recipe, and we did make a modification for The General: he didn’t get refried beans, while the rest of us did. Emily was fully in charge of the chalupas as by now, the only thing keeping Leah calm was me sitting on the basement floor playing with her. I felt like a heel in that I wasn’t helping and I wasn’t really learning, but I did make the chalupas again this week for dinner, so I can say honestly I have made them now and know how. In addition to a traditional Mexican cheese blend, we used a Queso Fresco, which is a delicious crumbly Mexican cheese. And we did use fat-free refried beans.
The directions are pretty simple, you fry up your corn tortillas in a little bit of oil on the stove until they are crispy on both sides, but haven’t turned brown. I don’t know about Emily, but when I made them later in the week, I found that turning them pretty regularly and keeping the heat consistently on medium was the key to making it work.
Once the tortillas are are cooked, you spread each one with some refried beans and then top them with the cheese! Then into the oven they go under the broiler until the cheese gets nice and bubbly. We did keep a close eye on them while they were in there because broiling is very tricky and things burn very quickly.
Finally, it was time to eat!!!!! I took the obligatory group shot of my guests:
…and we dished up and dined. From the left, you can see the chalupas, the horchata, and the empanadas. YUM!!! It was time for The General’s obligatory first bite and he decided to go with the chalupas:
Everything was absolutely DIVINE. YUM! I so enjoyed our tour of Central and South America on this one. The horchata was very sweet and creamy, but the cinnamon was a nice touch too, kind of like an egg nog. The chalupas were crispy and cheesy and gooey and delicious. The empanadas were very filling and the crust was perfect while the filling was delicious. They had a real kick to them courtesy of the cayenne pepper.
After we stuffed ourselves, I made up some whipped cream to go atop the cake. Leah decided to help by eating her first beater, and fingerpainting an obliging Melissa with whipped cream! (God, I know she’s my kid, but she is SO STINKIN’ CUTE!) Then Emily frosted the cake and added cherries to the top! We put in a birthday candle since it was her birthday the day before and then it was time to eat some cake!
Oh my, what can I say about Tres Leches cake? I have always been very hesitant to try it on account of the fact that I don’t tend to like things that are squishy from being in a liquid, but this was a-ma-zing!!! YUM!!!
So all in all, an excellent meal with excellent company. Hooray for cooking from south of our borders and thanks to Emily and Melissa for a wonderful Saturday! Can’t wait for “ladies night”!
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Recipes
Horchata
1 box vanilla rice milk 1/3 can evaporated milk 1/3 can sweetened condensed milk 1 cup milk 1/2 cup sugar 1 T cinnamon
Combine all ingredients in sauce pan and heat over medium until cooked through. Chill thoroughly. Serve over ice.
Empanadas Chilenas
Crust: 1/4 lb. butter 2 c. flour 1 t baking powder 1/2 t salt 1 lg. egg 1/4+ c water
Cut butter into small cubes and mix with dry ingredients. Mix in egg with flour mixture. Slowly mix in water until dough is semi firm. Shape into a ball and refrigerate at least 15 minutes.
Filling: 1/2 lb. boneless beef round steak, cut into 1/4 inch cubes (Chilean style) or 1/2 lb. ground beef (Argentina style) 1 c chopped onion 2 T cooking oil 1/2 t cayenne pepper 1/2 t oregano Salt and Pepper 2 t flour 3 T raisins 1/3 c sliced green olives with pimientos 2 hard boiled eggs, chopped
In skillet, cook beef and onion in oil about 5 minutes until tender. Add in spices and flour, remove from heat and let cool.
Assembly:
Divide dough into 8 portions and roll each portion into a 6 inch circle. On half of each circle, place 3 T meat, 1 t raisins, some olives, and some eggs. Fold over remaining dough and press edges closed to seal. Brush empanadas with egg yolk. Bake in 400 degree oven for 20-25 minutes.
So last night was my book club's regular meeting. We read the book The Bastard of Istanbul by Elif Shafak. The dinner theme was to take a chapter title, all of which were ingredients, select one, and use it to make a dish. Most of the ladies signed up to bring desserts, so I decided that I would make a main dish. While I didn't finish the book, I read in the jacket notes that it had something to do with the Armenian genocide, so I decided to make some Armenian dishes. There was an Armenian lady who volunteered at my old job in Boston, and I used to love the food that she'd make, so I was excited to select some dishes and make them.
I found The Gutsy Gourmet online and decided to use their "Gourmet Armenian Recipes" from the cookbook "Dining at Noah's Table". I selected three recipes to make: sou-berag, imom bayeldi, and stuffed zucchini.
I was cooking at my sister's house, and she has still not fully unpacked, so it was going to be a challenge to find everything I needed equipment-wise, but that is kind of the adventure of cooking in someone else's house. I also had no choice but to use ingredients of which I was not fond--most notably eggplant and cottage cheese.
I cooked everything all at once, but I'll try to divide up each recipe and report on it on its own to make it easier to read. I'll start with imom bayeldi, also known as Sultan's Delight. This is a wonderful vegetable dish, and a great way to use up extra veggies if you have them! I did cut down on the amount of eggplant that I used because I am not that crazy about eggplant, and also the local grocery store's selection of eggplant SUCKED. There was only one worth buying, really.
So the first task is to slice up the eggplant into rounds, leaving the skins on. Then you dump some salt on them and let them sit for about 30 minutes and let them release water.
I don't know if I did something wrong, but apart from a little bit of sweating, not a damn thing happened with the eggplant. The directions said to squeeze out the excess moisture and then put them in the oven to roast until they are lightly golden. I did that too, but frankly, they were in there for a while and nothing seemed to happen. Since I didn't eat them, I can't say if I know they were undercooked or anything, but no one was complaining, so I figure they were probably fine!
Next job was to slice up a boatload of vegetables and herbs. The recipe called for slices/rounds of peppers, onions, and tomatoes, crushed garlic, and basil, parsley, and mint. I was at a slight disadvantage in that my sister has lost her cutting board, so I chopped on a cookie sheet to save her counters.
Aren't they beauties?
I used red onions and green peppers to give some nice color to the dish. The Pampered Chef's garlic press can't be beat for crushing garlic, it does a thorough job indeed!
Here's a little tip of you need to chop fresh herbs. I hate doing it because, really, if you do it on a cutting board, it can be a challenge to get them really finely chopped and you run the risk of mashing them into the board, which is then where all those great flavors stay without going into your food! Try this instead. Put a handful of the herbs into a cup or glass, and chop the heck out of them with a pair of scissors. The herbs stay nicely contained and if you have any extra, you can store them in there for your next recipe (since two of these recipes required fresh herbs, I did the old "chop it once, use it twice" routine using this method. And because mint, basil, and parsley smell radically different from one another, it was easy to tell which was which despite their chopped states).
Then it was time to sautee everything up. You start with the peppers and onions and garlic, and sautee them 'gently'. Once they're soft, you add the herbs and the tomatoes and let them all cook in together. I did find that I had cut the peppers quite a bit too big, so I cut them a bit smaller, but man were they HOT! (heat hot, not spicy hot) So I may have burned a finger or two in their preparation. It took a while, honestly. I didn't turn up the heat very high because I didn't want to overtly fry anything, but there were a LOT of veggies in that pan, so it took the better part of 30 minutes to get everything even remotely soft. The pan was cast iron and HEAVY and with everything in there, I could lift it up to dump everything into the pan with the eggplant, so I wound up trying to scoop everything on top of the eggplant. It worked out OK, but I did wind up making a bit of a mess for myself to clean up afterwards.
Once the pepper mixture was spread out on top of the eggplant, the whole thing was lightly covered in "a can of tomato sauce". I really didn't know what size can to buy, so I went with a 14 ouncer since it was only supposed to be a smattering of tomato sauce. Then it was back in the oven for another 30 minutes before letting it cool--this dish can be served warm or at room temperature, so I decided to let it cool off. (I'll post a picture of the three finished dishes at the end--be patient :-D)
So that done, I turned my attention to the stuffed zucchini. I love zucchini and if I start some container gardens this summer, I might plant a couple of zucchini plants. Especially now that I know this dish! The zucchini dish was my entry into food for omnivores and had sausage in it. I LOVE sausage!! I was nervous that it used hot sausage, and I briefly considered substituting sweet sausage, but I wanted to be authentic and true to the recipe, so I decided to use the hot.
The first task was to halve and hollow the zucchini into little boats. This doesn't seem like it'd be that hard, but the zucchini offered at the Giant was actually pretty puny, so I had a bit of a challenge with it. In fact, one of the halves broke. But I soldiered on and eventually had some lovely little vessels waiting to be filled with sausagey goodness.
Then it was time to get cookin'! The recipe only called for 4 ounces of sausage, so really this is a fairly healthy dish when you consider that those 4 ounces get spread over 8 zucchini halves. I fried that up in a mercifully smaller frying pan that didn't break my wrists when I tried to pick it up!
Meanwhile, I combined the rest of the stuffing ingredients. These included 4 ounces of feta cheese (I used that instead of goat cheese, because I couldn't find goat cheese at the store), 4 ounces of mozarella cheese, 2 cups of diced Italian tomatoes (I used canned), fresh basil, and salt and pepper. When the sausage was done, I added it to the cheese mixture and stirred it all together.
All that was left was to STUFF! So I carefully stuffed each zucchini to its fill. I had a little bit of stuffing left over, so I put it in a pan and threw it in the oven separately, and later sampled it as a pre-book-club treat. YUM. Once the zucchini were stuffed, I sprinkled a little parmesan cheese over them and put them in the oven to cook away!
Time to turn my attention to the sou-berag, which is an Armenian lasagna. In order to save time, I decided to buy the oven-ready noodles, which was probably a mistake in retrospect. I should have just boiled the noodles. But oh well. This dish is also vegetarian friendly, but since it uses animal by-products, namely dairy, is not vegan friendly. It's also a recipe I was slightly anxious about due to the fact it uses cottage cheese. But since it used small curd cottage cheese, I was willing to give it the benefit of the doubt. And the fact that it is a pretty simple recipe to make endeared it to my heart.
By now, you all know of my love for pasta, and I love lasagna a lot! I had high hopes for this dish. And for a lasagna, I found it pretty easy to boot! WOO HOO! Basically, you mix together a lot of cheese and spread it over the noodles.
The main problem I had was that I don't think Judy has a cheese grater. And I had a full pound of jack cheese to grate. So I wound up crumbling it. It actually worked out just fine. After that, it was easy--measuring out ricotta and cottage cheeses, chopping up parsley, beating up and adding a couple of eggs, and melting some cheese. The recipe had the baffling instructions of "half a cube of melted butter" and I couldn't tell if that meant half a stick or half a pound. I erred on the side of more is more and melted a quarter pound, which was right in the middle. Since most of it was supposed to be poured over the top of the finished, assembled lasagna, I only poured a splash into the mixture itself.
And then it was assembly time! I put down a layer of noodles and then a layer of cheese, another layer of noodles, another layer of cheese, and finished it off with a layer of noodles, which I then drenched in butter.
So that was it! I put it in the oven to cook up. I pulled it out after what I thought was a good amount of time, but those top noodles looked a little sketchy to me. My sister asked, "Aren't they supposed to be, you know...?" and she trailed off, so I supplied the word she was missing, "Edible?" "Yeah," she said, and I pondered the situation. We decided to put it back in the oven for a while to continue to soften, and I added some more butter just to be safe. In the end, the top noodles were kind of crispy, which is why I think I should just have boiled the noodles and been done with it.
My three finished dishes took up most of the table (sorry ladies!).
Man were they yummy!!! I was surprised about the vegetables with the mint--it was very subtle. I don't think I will make that dish again, just on account of we're not vegetable people. However, the other two dishes I LOVED!!! I will definitely make them again.
Italy. What can I say about Italy? One of my favorite foods in the universe is pasta. Most everyone I know, except my sister and my husband, love the stuff. And even they love other Italian foods. So I gave a lot of thought to doing 80 Plates: Italy. I wanted it to be good. I wanted it to be worthy of Italian cooking. I wanted to make things that would make me love Italy even more than I already do and know I can--Italy remains my #1 choice for a vacation spot--anyone wanna give me/us a free trip?
So a while ago, while surfing YouTube, I happened upon a user by the name of PrincessDiana161. She made a video called "Rigatoni Carbonara", and I was totally intrigued by the idea that one could put raw eggs onto hot pasta and not have it become scrambled eggs with pasta. I was intrigued by the prospect, but with my distaste for eggs, I brushed it aside as an interesting but unlikely thing to cook. However, when deciding to do 80 Plates Italy, my mind immediately came back to that video. I did a little search and found it pretty quickly, only to discover it was at the center of a firestorm, causing her to rename the video "Rigatoni Carbonara ((MY VERSION))".
Her video had been featured on YouTube's front page, and apparently she was round ridiculed by classical Italian chefs for putting heavy cream into her carbonara. The commenters posted over and over again that there was no heavy cream in real carbonara, it was just eggs and cheese. More recent commenters decried her use of rigatoni instead of spaghetti. Well damn it, I wanted to make it, and in deference to her, I decided I was going to use rigatoni too! Thus were the seedlings of 80 Plates Italy formed.
Several weeks ago, I was again watching Tyler's Ultimate, and he made tagliatelle bolognese. (Why I keep watching this dude, I do not know, but all his stuff does look awesome!!!) Once he topped it with ricotta cheese, I was totally drooling. I had to have it. HAD TO. So I went on the Food Network website and found the recipe. But in reading the comments, everyone said the dish was lackluster and the measurements were incorrect. Hmpf. So again, something I wanted, but it wasn't quite right.
So I did a little research. I found a recipe for tagliatelle bolognese in my Around the World in 450 Recipes and decided to use that. However, the carbonara recipe in the same book included heavy cream, throwing the authenticity of the entire book into doubt! I decided to stick with the tagliatelle recipe and continue my hunt for an authentic carbonara recipe. Eventually I stumbled upon this one and decided to use it.
Eventually, we decided on a date that worked for Elizabeth, who graciously agreed to be our Test Italian and we were set. Until word got out. "I wish I knew how to make zeppole," the General said. He has talking about these mysterious zeppole for some time now, but I've never eaten them, nor have I ever heard of them. A quick Google search confirmed their existence, via MangiaBenePasta.com, and what's more, Zeppole are traditionally eaten to celebrate St. Joseph's Day on March 19th! Well, better late than never to celebrate the "adoptive father" of Jesus, so I added those in as our dessert choice. Last week, I was discussing the meal plans with my dad, and he said, "Well, you should really make bruschetta," so I added that on as well. Elizabeth later asked if she could bring something, and I decided that we might need some sort of vegetation, so I asked her to bring a salad.
Thus was our menu solidified!
So, the first order of business was to round up the ingredients we would need for everything. I had a pretty decent list going, and I knew from previous excursions where I was likely or unlikely to find certain items. If you read the carbonara recipe, you will know it calls for guanciale or pancetta. Pancetta is a type of bacon, guanciale (as I have learned from watching Under the Tuscan Gun is the smoked cheek of the pig. While I am all for using up as much of the animal as possible once it has been slaughtered, I also feel a wee bit skittish to use certain parts of said animal. My foray into pig hocks was enough. I opted for pancetta. However, I knew that our local grocery stores only carry pancetta in thin strips for an exorbitant amount of money. Remember the cooking of the Coq au Vin, when the thin strips of pancetta wouldn't cooperate? Well, I remember even if you don't! And I was not going through that again. I decided to shop around. Additionally, I couldn't find tagliatelle anywhere in F'burg, so I decided to take the show on the road and haul butt up to Woodbridge and shop at Wegman's. I believed Wegman's wouldn't let me down.
And I was right! I was able to get everything I needed there for a low price. And the beauty of buying the pancetta there was that it was sold in little pillow packs already diced!!! I bought two and tucked one in the freezer for a rainy day (OK, not exactly true, but I'll get to that in a bit)!
So on Friday night, I got to doing the prep work for our meal. I decided to make up the topping for the bruscetta ahead of time, thinking that it would be good to let the flavors all marry in the fridge overnight. I found this recipe for bruschetta and decided it would be the one I used. It's not just "chop stuff up, throw in a bowl, add a dash of oil and vinegar, done!" It's fun with parboiling tomatoes! Who wouldn't love that?
Ok, so first thing's first, I was parboiling the tomatoes. I got some beautiful plum tomatoes at Wegmans. Parboiling is a snap for these babies. All you do is boil up some water, take it off the burner, throw the tomatoes in, and let them sit for a minute, then pull them out! Voila! Parboiled tomatoes! This makes them much easier to skin and seed, which was the next step. When I was done peeling them and taking out the guts, I had a regular tomato crime scene on my hands!
I let that sit and combined the ingredients for the sauce/marinade. This again was quite easy--minced garlic, balsamic vinegar, extra virgin olive oil. I decided to use a short cut on the garlic and used the minced garlic in a jar. It makes life easier when you have vast quanitities of cooking to be done. Where the basil was concerned, I like to do a chiffonade for my basil. This basically involves stacking all the leaves in a nice pile, rolling them into a tube, and slicing. You wind up with beautiful strips in no time.
Ok, so that done, I tossed everything together and made my bruschetta. Obviously I was not going to touch the bread until it was time to eat, so the bruschetta went into the fridge, covered up to try and eliminate garlic smells from the fridge.
That done, the only other thing I could really do in the evening was chop up the vegetables for the bolognese. Bolognese requires onions, garlic, celery, and carrots. The garlic is only crushed and peeled, not minced, so I decided to use a regular clove of it. Again, I elected to grate the carrots. Not only is it faster, but since the General was already sacrificing by attempting to eat pasta, I thought it would be more palatable if there weren't chunks of carrots in it.
Then it was time for bed! I felt good that I'd accomplished even this little bit, figuring it would make it that much easier when it was time to cook with a bunch of people in the house the following day.
So, the lumpia meal complete, Doug and I set off to Home Depot to pick up stuff for baby Leah's (if you haven't heard, it's a girl, not a boy!) closet. We got back and he got cranking around 3:00 and since the bolognese takes 3 hours to cook and we were eating at 6:00ish, I knew I'd better get on it. My assistant for the day was, again, my friend Jacalyn, to be joined later by Elizabeth. :-) Tagliatelle is pretty simple to cook, it just takes a long time.
Initially, all you do is sweat your vegetables in a little olive oil. Sweating means that they release their juices and all cook up nice and soft but they don't change color/brown. This allows everything to get nice and soft and tasty, but not to kill it. It involves a pretty precise measurement of heat--too hot and it browns, too cool and it doesn't heat. Still, I didn't find it that challenging, I must have hit it right the first time!
Once you're done with that (and it takes about 10 minutes), it's time to add some ground beef to the pan. The cookbook is European and says to add "minced beef", but it's the same thing. Using a wooden spoon, you stir up any clumps and you get nice tiny little pieces of beef mixed in with your vegetables.
This, again, is where even a rudimentary knowledge of wine comes in handy. For the second time, I was faced with a decision about what kind of wine to buy. The recipe said "150 ml red wine". It didn't even give me a type, like syrah! So Jacalyn picked up the bottle of red wine I had after I'd opened it (I'm getting handy with a corkscrew!) and said, "How'd you pick this?" Easy. It was Italian and it was the wine on sale next to the parmesan at Wegman's. This particular wine, Monte Antico being the brand name, is, if I'm translating the label correctly "a sampling of typically Tuscan wines", including sangiovese, merlot, and cabernet sauvignon. I figured if you don't know what one wine to buy, you might as well go for a melange. And I have about 7/8 of a bottle left to use up! So anyone want some?
Ok, so I tossed in the wine. Then your job is to let the whole thing cook over medium heat until the wine evaporates. The tip says, "Don't skimp on the cooking time--it is essential for a full-flavoured Bolognese sauce. Some Italian cooks insist on cooking the sauce 3-4 hours, so the longer you can leave it, the better." Consequently, I let this cook for about 40 minutes until the pan was dry, but nothing was sticking to the bottom.
Then it was time to repeat the process with a cup of milk--pour it in and let it cook over medium heat until it evaporates. What you wind up with is a very soft meaty mass. It was smelling pretty good, but I was glad that the next instructions called for adding diced tomatoes and tomato paste, because that really was going to turn it into a sauce. And once that's added, you let it cook another 45 minutes at least.
In the meantime, Jacalyn and I had been preparing the zeppole batter so that after dinner I'd be able to fry them up very quickly and serve them hot out of the pan. Again, zeppoles are little fried dough balls, and actually are quite easy to make up. They have a minimum of ingredients, but they use TEN eggs! Holy smokes!
So to make them, all you do is boil some water and butter together on the stove. This looks a little strange, honestly.
You sift some flour and once the butter and water start to boil, you throw in the flour and stir it hard until the dough pulls away from the edge of the pan and you get a nice little mass of dough.
The next step is to start adding the eggs, one at a time, and incorporating them quickly so the warm dough doesn't cook them. Now, I wisely assigned Jacalyn to the task of mixing while I did the cracking of the eggs, but I'll be honest here, people, this was NOT HAPPENING. That dough got stiff in a jiffy and until the eggs were fully incorporated, it was like trying to mix concrete. The two of us couldn't get it together. My eye fell on the stand mixer, and I decided to demonstrate its power and brilliance to Jacalyn, who'd never used one.
Went from this...
to this...
...in no time flat. I left the dough in the bowl and it was done.
It was at this point in the game I realized I a) didn't have enough dutch oven pots to complete the evening's cooking and b) didn't have enough large burners on the stove. It was time to get the pasta cooking--two different types of pasta equals two pots, which is what I have but one had the bolognese sauce in it! So I put the bolognese in the electric frying pan to keep warm and washed out the pot. However, I also needed a burner for my large frying pan for my carbonara sauce to get going. And like any stove, I have two big burners and two small burners. *SIGH*
It's a little crowded on there!
I decided to get the water going anyway and then I could put aside the tagliatelle water and put the big frying pan on the big burner to cook up the meat for the carbonara. Carbonara is a very quick meal to put together. Fry up some pancetta, add it to your cooked pasta, throw in some eggs and cheese and voila! Despite not using PrincessDiana161's recipe, it really did help to watch her technique and see how she did it, as it gave me the confidence to go ahead and try it for myself.
So while the pots were boiling, we turned on the oven, and I set Jacalyn to work on the bruschetta. I sliced the bread on the diagonal and she coated one side with olive oil. The directions said to put them olive oil side down on a baking pan in the oven at 450 for 5 minutes. This made me quite nervous--I've never tried toasting bread in the oven where it didn't totally burn. But I put my faith in the recipe maker and set the bread in the oven. I was watching that timer like a hawk though! But guess what!? It worked! Our bread came out BEAUTIFULLY!
Elizabeth and her husband arrived and I managed to find a space for her to make her salad. She is glowing with the joy of the impending arrival of her boy, isn't she!? I guess now instead of "Udvar" being Jack's best friend, he can be Leah's first boyfriend. :-)
Things were all happening very quickly now. It was a race to the finish! We put the bread aside (I didn't want to top it till the last minute) and I fried up the pancetta. I moved that to the middle of the back of the stove where there is a warming element, and I put the tagliatelle water back on and got that cooking. Meanwhile, I had dumped the rigatoni into its water, but due to the vast quantities involved, I knew almost immediately that it was sketchy if there was enough water or not. And it turned out to be VERY close indeed. Rigatoni sucks up A LOT of water. I should have cooked it in 2 separate pans or gotten my big pan out from downstairs. I really was getting very nervous indeed. I tried clamping the lid on the pot, which only served to make it boil over, thus loosing more precious water. In retrospect, I should have dumped in some of the water from the tagliatelle, but of course, everything is 20/20 in hindsight.
I mixed up the egg and cheese mixture for the carbonara. Basically, it's 2 eggs (yes, that's really all!) and a little bit of the 5 ounces of cheese that will ultimately find its way into the dish. The rigatoni finally finished, and it was time for the moment of truth--adding the eggs to the pasta and seeing if I could make it not scramble.
(As an aside, never have I hated a picture of myself more--this picture shows my desperate need for clothes that fit.)
But it worked!!!! And wouldn't you know, I didn't get a picture of the finished carbonara?!?!!?!? I was so excited by my success that I totally spaced out taking a picture!! AUGH! My dad has already secured a promise from me that I'll make it for him, so I will take a picture this spring when I make it again. Here's a picture of the noodles and the pancetta stirred together. Imagine it with a bit of a creamy sauce.
We dished up the tagliatelle, my nod to Tyler Florence being that I topped it with 2 heaping scoops of ricotta cheese like he did--I am fast becoming a fan of ricotta.
We put our bruschetta on our bread.
And the eight of us sat down to dinner.
As the kids today say, "OMGWTFBBQ!" The food was SO GOOD. In all fairness the tagliatelle bolognese suffered the fate of Japan's chicken teriyaki next to its cousin, carbonara, lovingly dubbed by Elizabeth as "a heart attack in a pan". That carbonara was one of the best things I've ever eaten, certainly the best pasta dish I've ever eaten. I would rank it above lasagna in my estimation.
The General, bless his heart, didn't care for any of it. He kept saying, "I'm trying, Susan, I'm sorry" and I knew he was and I loved him for it. He admitted that the carbonara was OK, but he didn't like the tagliatelle at all. We dumped the tomatoes off the bruschetta and he had just the bread plain. So I know it was a happy man who turned to the zeppoles at the end of the meal.
Hilariously, towards the end of dinner, everyone was saying how much they don't like eating fried foods. And so when it was time to make the zeppoles after clearing the table, I said, "Well, despite that, too bad, I'm about to fry dessert." However, I did use Enova oil to fry them in so they weren't as bad for us as they could have been. To fry zeppoles, all you do is heat up some oil and dump them a tablespoon at a time into the oil. They puff up HUGE! If you take them out early, you're in trouble. Let them sit in there for a good five minutes and they quadruple in size. They become very light and puffy, not at all dense. I served them with powdered sugar and with cinammon sugar.
While we all enjoyed them, Jacalyn's son Joram become King Zeppole. That kid ate zeppoles like they were manna from heaven! Ok, this picture is fuzzy because he was giggling like a madman while he ate, but I love it for the sheer glee and joy in his face. That's what food is about! :-)
Many thanks to my wonderful friends who cooked and ate with us! I had so much fun doing Italy, and the food was amazing.
