9 March 2019

Egg Noodles w/Cabbage and Browned Onion (haluski)
(Serena Cosmo, Ultimate Pasta & Noodle Cookbook, modified)

2T oil
1/2# Kielbasa, diced (3/4#, cubed)
6 1/2T butter, divided (4 1/2T)
2 large yellow onions, diced (1)
1 1/2# green cabbage, chopped (1 cabbage, just over a pound)
3/4# wide egg noodles
salt & pepper

Saute sausage in oil until browned and crispy. Transfer to a bowl.

Add 3T (2T) butter to skillet and saute onion til soft, about 10 minutes. Add 3T (2T) butter, cabbage, salt (1 1/2tsp, approx), and pepper. When it starts to sizzle, turn down heat, cover, and cook til very soft and brown, stirring occasionally, 12-15 minutes.

Meanwhile, cook and drain noodles, saving 1/4c pasta water. Return pot to stove, turn heat to high, add 1/2T butter and reserved pasta water. Add drained noodles and toss until water is absorbed. Add kielbasa and cabbage-onion mixture and toss well. Cook for a couple of minutes, tossing gently. Adjust seasoning and serve.

The package of kielbasa was 3/4#, next time, I'll probably just use half of it. We were short an onion, but it was still good. The recipe says it serves 4, but we had enough for 6-8.

Also excellent with deer sausage and homemade noodles (setting 5 on the KitchenAid was maybe a tad thick, though)

Spaghetti alla Carbonara Master Recipe

Spaghetti alla Carbonara (Cook's Illustrated, modified from two recipes)

8 slices thick bacon or salt pork, sliced into 1/2" pieces
3 cloves garlic, minced
15g pecorino Romano, grated (1/4c)
50g Parmesan, grated (3/4c)
3 eggs
1# spaghetti
salt & pepper

Bring bacon & 1/2c water to simmer in 10" skillet over medium heat; cook til water evaporates* bacon begins to sizzle, 8-10 minutes. Reduce heat & cook til bacon browns and fat has rendered, 5-8 minutes longer. Add garlic & cook til fragrant, 15-30 seconds. Drain, measuring out 1T fat into medium bowl. Whisk in cheeses, eggs, & pepper.

Meanwhile, cook 1# spaghetti in salted water. Drain, reserving 1c cooking water. Return to pot.

Whisk 1/2c reserved pasta water into egg/cheese mixture and pour over pasta, tossing to coat. Add bacon & toss. Let pasta rest 2-4 minutes, tossing frequently, until sauce has thickened & coats pasta. Adjust consistency with remaining reserved pasta water if needed.

*this keeps bacon tender

19 January 2019

Whole Wheat Pasta
495g whole wheat flour
4eggs
1T oil
2T water

Needed to add quite a bit of water, 2 or 3T more. I might back the flour down next time.

30 December 2018

Munker (otherwise known as æbleskiver, North Wild Kitchen, thirded)

1 egg
80g sugar
85g milk
165g flour
3/4tsp soda (5g)

Quite thick, made 23 (our pan is a small one)
Cut back on the sugar next time.

12 August 2018

Raised Waffles (Smitten Kitchen, modified)

1/2c water
5g instant yeast
2c milk
4oz butter
1tsp salt
1tsp sugar
250g flour
2 large eggs
1/4tsp soda

Mix up all but soda & eggs. Let raise overnight. Whisk in soda & eggs. Waffle. (3) 2T scoop (scant) for the regular waffler, 1/2c plus a bit for the large one. We got 8 small and 6 large. I like them both.

These are quite possibly the lightest, crispest waffles I have ever tasted. Not what I want every time I want waffles, but definitely best in class.


Egg Pasta (Mastering Pasta by Marc Vetri)

3 large eggs
300g flour
1T olive oil
1T water


Veronese Mushroom Sauce (At Elizabeth David's Table, modified)

Saute small onion in butter & oil, along with a handful of parsley and some garlic. Sprinkle a little flour over & stir in 2 pints oyster mushrooms. It was getting a bit dry, so added a couple tablespoons white wine.

Master Egg Pasta Recipe

from Marc Vetri's Mastering Pasta

100g flour per 3 large eggs.
For every three eggs, 1T olive oil & 1T water.

300g flour, 3 eggs, 1T oil, & 1T water make about a pound of dough.