Giving thanks

Posted in family, food, personal at 3:40 am by wingerz


Thanksgiving really is the best holiday – totally focused on the most important things in life: family, friends, and food. We decided to stick around here for the holiday; Ellen and Will came up with their dogs to celebrate with us.

I’m still in a food coma so I’m going to keep this short. The menu:

Roasted salted turkey with gravy: Not bad, but not quite as moist as I expected after reading about it. I may give it another shot some time. It was pretty good though, better than the pre-brined turkey I got last year but it sounds like it didn’t match the brined turkey from a few years back.
Mashed potatoes ATK make-ahead recipe, only required 15 minutes in the microwave today.
Stuffing with fennel and sausage: “Tastes kind of like your croutons,” according to Jen. I’ll take that as a compliment. Needed more fennel-y taste.
Salad: Red leaf lettuce, Granny Smith apple slices, plumped-up raisins, toasted almonds, with an creamy apple cider vinaigrette. I discovered the raisins at the farmer’s market. They’re amazing.
Picked cucumbers: Jen’s mom made some Asian pickled cucumbers.
Bread: Plain ol’ white bread.
Maple pecan pie: I always find this pie to be too sweet but the Liaos love their pecan pie so I can’t show up without it. This version of it has no corn syrup, which is great (just one cup of maple syrup instead).
Apple pie: brought by Ellen and Will.


Fresh pasta

Posted in pasta at 2:56 am by wingerz


A few weeks ago I picked up a pasta roller attachment for my KitchenAid stand mixer. It was a bit pricey, but I’m hoping it’ll pay for itself after a few years. Still have to work a bit to perfect the pasta, but here’s the first recipe I tried. Made a quick tomato sauce with pancetta and mushrooms to go along with it.

Fresh Egg Pasta
from Cook’s Illustrated

2 cups unbleached all-purpose flour (10 ounces)
3 large eggs , beaten

1. Pulse the flour in the workbowl of a food processor fitted with the metal blade to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. See figures 1 through 3 below for tips on judging moisture level in dough.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Using a manual pasta machine, roll out the dough (see illustrations 1 – 5 below). Leave the pasta as is for use in filled pastas. Cut the pasta sheets into long strands to make fettuccine (see illustration 6 below).