Homemade Pasta

Memories of homemade pasta take me back to my early childhood years. We forget so many little adventures of our life yet some remain as clear as the events of the day.

My earliest recollection takes me back many years when along with our own family many of my aunts, uncles and cousins immigrated to Canada.

These were young families attempting to make their way in a new country far from all that was familiar and comfortable.

As children, unaware of the problems and difficulties our parents were going through enjoyed carefree times together with our cousins.

During the winter holidays all the families came together. You can appreciate the fact that homes were not as spacious as some we live in today yet there was always room for all family members as well as anyone else that didn’t have a place to go.

These holidays usually included sleepovers but definitely not in comfy beds. One would be fortunate to get a spot on the floor and the acquisition of a pillow was sheer luxury. What memorable times they were!

Sometime early in the day, our mothers would roll out large sheets of pasta dough by hand with wooden rolling pins then cut them into long thin noodles.

The children would all line up to wash their hands and be given their place at a long table where each would get a dinner knife and a portion of noodles to cut up into shorter pieces. These were eventually added to the delicious home made soup served for dinner.

At dinner time the children enjoyed each others company at one end of the very long table. As we ate the soup, each identified which noodles were their handiwork.

Making homemade pasta has come a long way since then. There are so many machines and tools that make the process faster and easier but still a lot of fun.

There’s just something about making homemade pasta, then before it has a chance to barely dry, cooking and eating it the same day.

Even though there’s a fresh pasta section in most supermarkets today, the pleasure of making your own at home is something that shouldn’t be missed.

Once the art of dough making is mastered, the possibilities are endless for what can be done with the fresh pasta dough.

Visions of Lasagna, Fettuccine, Spaghetti, Pappardelle, Ravioli, Tortellini and Cannelloni may inspire the purchase of a pasta machine. If not, there’s always a sturdy rolling pin and a good kitchen knife!


Homemade Pasta
1 egg
1 tablespoons vegetable or olive oil
¾ cups flour

The above yields about 5 ounces fresh pasta or 4 ounces of dried pasta, two average servings.
For larger amounts double, triple, etc. the above ingredients.

1. Place flour in a medium size bowl and make a well in the center.
2. Add the egg(s) and oil and with a fork combine until dough comes together.
3. Place dough on a lightly floured surface and knead until it becomes smooth.
4. Cut dough in half or thirds and flatten with your hand or rolling pin, then crank through the pasta machine at the widest setting.
5. Fold dough into thirds and put through the pasta machine again, doing this several times until dough becomes a smooth sheet
6. Process dough progressively at lower settings until desired thickness, the second last setting is a good final setting.
7. Put rolled sheets through cutting rollers of pasta machine and cut to desired width.
8. Place on a pasta rack or clean dish towel to dry.

Notes Tips and Suggestions

• For a more firm textured pasta substitute up to half of the flour with Durham wheat semolina flour.
• Whole wheat flour can also be substituted up to half the amount of the all purpose flour.
• If you don’t have a pasta machine roll dough out to desired thickness with a rolling pin then roll sheet of dough as for a jelly roll and cut into neat ribbons.
• Fresh chopped herbs can be added to the dough along with the eggs and oil.
  
• Homemade fettuccine is delicious with a variety of sauces but just great tossed with butter and a generous sprinkle of Parmigiano Reggiano.

Fourth Generation Pasta Makers

Truffles of a Different Kind

The original truffle is a valuable highly esteemed underground fungus often found with the use of pigs.

I’ve never tasted one myself but in consideration of the above information don’t feel drawn to the idea of trying one. Chances are I’m probably missing something very good!

On the other hand, truffle is also the name given to small chocolates often with a soft center, so named because of its irregular round shape and dredging in cocoa which makes it similar in appearance to the fungus.

This is one of the few times that I will settle for something less than the “real thing.” For the time being I will enjoy the chocolate variety and leave the “real thing” experience for a later date.

At least once a year I prepare to make truffles.

One recipe I have is quite easy to put together and the addition of graham cracker crumbs to the mixture makes it easier to work with.

The task of decorating is also easy for these as they can be rolled in coconut, nuts and small sprinkles for the finishing touches. The texture of these truffles more resembles that of a cookie.

The recipe I have posted requires a little more patience as the mixture consists only of chocolate, whipping cream and a small amount of liquor or strong coffee.

If this mixture gets too soft it becomes unmanageable but a quick dip from the frozen state into melted chocolate creates a hard outer shell. This hard chocolate shell captures the smooth soft center until you bite into it.

With some patience and organization, no distractions in the kitchen (preferably no one home when you make them) and a little chocolate everywhere these sweet chocolate confections are well worth making.


Chocolate Truffles
1 pound semi sweet chocolate
1 cup whipping cream
2 tablespoons coffee liquor or triple strength coffee
chocolate for dipping (white, milk or semisweet)
shaved chocolate, cocoa etc. for decorating

1. Combine chocolate, cream and liquor (or coffee) in a heavy saucepan.
2. Cook over very low heat until chocolate is melted and smooth.
3. Transfer mixture into a glass pan and refrigerate several hours (preferably overnight) until firm.
4. Spoon out mixture into 1 tablespoon size mounds then roll into balls.
5. Place a tooth pick into each ball then place into freezer until frozen.
6. Melt semisweet, milk or white chocolate.
7. Remove no more than 5 or 6 frozen balls at a time from the freezer.
8. Holding the tooth pick, place truffle over melted chocolate and coat with the help of a teaspoon.
9. Decorate with shaved chocolate and pin each tooth pick onto some Styrofoam until chocolate hardens.
10. Gently remove truffle from tooth pick and place into small foil or paper cups and refrigerate.
    

Notes, Tips and Suggestions

• Make sure truffles are frozen solid before dipping into melted chocolate; this makes the chocolate set almost immediately.
• Melt dipping chocolate in a bowl set over a pot with a small amount of gently simmering (not boiling) water only until just melted.
  
• After dipping in chocolate, truffles can also be decorated by thinly piping chocolate swirls on top.
• Using liquor in the mixture keeps it from totally freezing making the truffles a little harder to handle. The use of coffee will allow the mixture to freeze completely.
• These truffles are easier to make if the work is split up and done over a few days.
• Day 1 put together the mixture and refrigerate, day 2 roll the mixture into balls, insert the toothpick and freeze, day 3 dip into melted chocolate and decorate.
• Hide well in the refrigerator if you want to enjoy any for yourself.
  

Shortbread Cookies

Making a choice for my next cookie post wasn't as easy as I thought it would be. Even though I decided to feature shortbread cookies, the question remained...which one?

There is definitely no shortage of shortbread cookie recipes available. My collection includes chocolate, toasted coconut, chocolate chip and whipped shortbread. Even these recipes have variations in the types of sugar, flour and starch used.

Shortbread dough can be rolled and cut out, dropped from a spoon, piped from a pastry bag or cookie press and even placed into a shortbread mold.

No matter what shape, size or flavour, the buttery taste and delicate texture put shortbread cookies into a class of their own.

The recipe I’ve posted was originally a drop cookie with the option of rolling out the dough and cutting out shapes with cookie cutters.

Rolling out the dough gives excellent results as it keeps its shape very well and is great for making theme cookies.

This shortbread recipe has made umbrella shapes for wedding showers and bouquets of daisies and sunflowers to celebrate a special birthday and a fall engagement. Snowman, rocking horse and butterfly shapes put big smiles on the faces of those who received them.

A little royal icing and appropriate decorations made these cookies come to life, especially the flower cut outs that were given stems like real flowers and arranged in decorative flower pots.

Last year I cut out snowflake shapes but not being totally satisfied with the result thought of a way to bring a little life to these also.

Some sparkling coarse white sugar, a few silver dragees and a little white chocolate for glue turned the cookies into something a little more special.

No matter what shape you decide to make this dough into, the taste will be just as good.

Personally I think there’s more waiting in this dough than just a drop cookie; it can be rolled out as far as your imagination takes you!


Shortbread Cookies
2 cups softened butter
1 cup fruit or superfine sugar
3 ½ cups all purpose flour
½ cup corn starch

1. Sift flour and corn starch and set aside.
2. Beat butter and sugar until fluffy.
3. Stir flour mixture into butter mixture until well blended.
4. Drop dough from a teaspoon onto lightly greased or parchment lined cookie sheets, or roll and cut out desired shapes.
5. Bake in a preheated 350 degree F. oven for 20 to 25 minutes for drop cookies.
6. Depending on size and thickness of rolled cookies bake until edges of cookies turn a light golden colour.

Notes, Tips and Suggestions

• If making drop cookies you can add chocolate chips or nuts to the dough.
• Roll dough inside a plastic food bag for uniform thickness (see picture).
• If making snowflake cookies as in above picture, melt some white chocolate and place a drop between two cookies to stick them together.
• For an easy way to decorate cut out cookies, after baking and while still warm, roll them in some superfine sugar. This is the easiest way to finish them off perfectly.
  

Chocolate Drop Cookies

Many of the cookie recipes I have are very good but a little labour intensive so I'm posting some that are easier to make but just as delicious.

While looking through some recipes that we’ve enjoyed for years I came across the one I've posted below.

Instantly I had a flashback to sweet memories of days gone by. A batch of these cookies cooling on the kitchen counter was always a welcomed sight for my kids after a long hard day at school.

I originally came across this recipe in a cookie book that provided pictures for every recipe in it.

If I could show you the picture that was printed for this particular cookie you may have just flipped the page and looked for something that offered a little more presentation.

A good description would be irregular blobs of dough camouflaged buy a swirl of thick chocolate icing.

The ingredients however seemed to hold great potential. A little cosmetic makeover was all these cookies needed to become a little more appealing to the eye.

Piping the dough into uniform size rounds with a pastry bag instead of dropping with a spoon, substituting a thin chocolate glaze for the thick frosting and adding a little embellishment on top completely transformed this tasty little cookies’ visual appeal.

The wonderful, soft, cake like texture of the cookie itself needed no adjustments.

After baking a batch for my post I filled a glass cookie jar full and placed it on the kitchen counter.

That day a visit from one of my grown children revealed that he also had some fond memories. I quote “How long has it been since you’ve made these!!” as he headed straight for the jar.

A picture of the cookies sent via email to my daughter brought back childhood friend memories and a request to save some for her.

My live at home son had little to say but a lot to eat.

Finally, I filled a cute little cookie tin full and went to visit my grand children… time to make some more good memories!

Chocolate Drop Cookies
½ cup butter or margarine (softened)
1 cup granulated sugar
1 egg
2 squares unsweetened chocolate (melted and cooled)
1/3 cup buttermilk
1 teaspoon vanilla
1 ¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt

1. Mix butter, sugar, egg and melted chocolate thoroughly.
2. Stir in buttermilk and vanilla.
3. Sift together flour, soda and salt and blend into wet ingredients.
4. Drop rounded teaspoonfuls of dough (or pipe rounds with a pastry bag and plain tip) about 2 inches apart on lightly greased cookie sheet.
5. Bake in a preheated 375 degree F. oven for 8 to 10 minutes or until no imprint remains when touched lightly.
6. Cool on wire rack then frost with thin chocolate icing.
7. Makes approximately 4 dozen cookies.

Thin Chocolate Icing
1 square unsweetened chocolate
1 teaspoon butter
1 cup sifted confectioners’ sugar
2 to 3 tablespoons boiling water

1. Melt chocolate and butter together over hot water.
2. Remove from heat and blend in sugar and water.
3. Beat mixture with a spoon only until smooth but not stiff.

Notes, Tips and Suggestions

• Substitute buttermilk by placing 1 tablespoon white vinegar into a measuring cup then add enough milk to measure 1/3 cup.
• Don’t over bake to preserve the cookies’ soft cake like texture.
• Parchment paper instead of greasing cookie sheets makes for a faster cleanup.
• No chocolate squares? Substitute ½ cup cocoa for the chocolate squares and increase butter in the recipe to 2/3 cups.
• Substitute 3 heaping tablespoons of semi sweet chocolate chips for the 1 square of unsweetened chocolate in the thin frosting.
  
• Tops of cookies may also be decorated with sweetened flaked coconut, chopped nuts or anything else your sweet tooth desires.
• Add decorations immediately after frosting each cookie as frosting sets and hardens quickly.
  
• These cookies freeze very well.
  

Chocolate Chip Cookies

Every good cookie recipe collection must have an outstanding recipe for Chocolate Chip Cookies.

My search for the perfect taste and texture in a Chocolate Chip Cookie went on for quite some time. I basically tried every recipe I came across but just knew that I had to keep searching after each attempt.

Too hard, too soft, too thick, too thin, I’m beginning to sound like Goldilocks in her episode at the home of the Three Bears. Somehow I knew that I had not yet come across the recipe that was “just right.”

One fine day I came across the recipe posted below and tried it of course! I don’t quite remember where I discovered it but I’m glad I did.

These cookies are crisp on the outside, chewy on the inside, have just the right taste and as much chocolate as you please!

This was the recipe that graduated into the “tested and true” file and I did away with the recipes previously tested.

Without saying too much, these cookies have been used to reward, bribe and cheer up many an individual as well as bring in revenue at bake sales.

Can a cookie get any better than this?

Chocolate Chip Cookies
¾ cup firmly packed brown sugar
½ cup granulated sugar
½ cup butter (equal amount of hard margarine can be substituted)
½ cup vegetable shortening
1 egg
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 cup semisweet chocolate chips
(can be substituted by white, milk and dark chocolate chunks)

1. With electric mixer beat sugars, butter and shortening until fluffy.
2. Add egg and vanilla and continue beating until smooth.
3. In a separate bowl sift together flour, baking soda and salt and stir into liquid ingredients.
4. Stir in chocolate chips or chunks.
5. Lightly roll dough into 2 inch balls and place at least 2 inches apart on parchment lined or ungreased cookie sheets.
6. Bake in a preheated 375 degree F oven for 8 to 10 minutes until lightly browned. (do not over bake)
7. Yields 18 large or 24 medium size cookies.

Note: For chocolate cookies, omit shortening, use 1 cup of butter instead and add ¼ cup cocoa to the dry ingredients.










Notes, Tips and Suggestions

• Using a combination of white, milk and dark chocolate chunks takes these cookies to the next level. (Cookie Heaven)
• Over baking dries the cookie out and the inside will not be soft and chewy.
• A sheet of foil wrap on the lower rack of the oven will keep the cookies from getting too dark on the bottom.
• These cookies freeze very well and are great for making ice cream cookie sandwiches.

Almond Slice Cookies

The Chambers Dictionary defines a cookie as “a small sweet biscuit or cake.” The Food Dictionary adds that it’s “a small flat confection, usually classified by its distinctive ingredient or by the way in which it is prepared.”

I personally think that both attempts at describing a cookie do no justice to these sweet delectable morsels.

But then how can you capture in a few short lines the different tastes, textures, sizes and shapes that cookies come in. If one had never seen a cookie before, the adjectives flat and small would not motivate many to go looking for one.

It seems that cookies have come a long way since these definitions were written and the time has come to revise and update these dictionaries!

I love to bake cookies and especially appreciate being able to test try them to see how well they’ve turned out. It’s also easier to sneak a few without being found out.

Cakes on the other hand don’t afford the luxury of trying a piece before serving to guests if presentation is at all important to you.

Cookie recipes are countless, I have volumes of cookie recipes not counting the ones in my “recipes to try out” file.

We all have our favourite cookie recipes, family favourites and those recipes we can always go back to because we know they will turn out well when we really need them to.

The following is one of those cookie recipes that I have counted on for many years. It's always been a great addition to any assorted cookie tray and has been a sell out at bake sales.

Bringing some along to a dinner party or gathering arranged on a decorative plate, or inside an attractive box is always graciously accepted by any host.

Choosing the recipes to post was really hard but it had to be done. Otherwise I would be posting cookie recipes indefinitely, though I don’t think too many would mind.

Almond Slice Cookies
2 cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup granulated sugar
2/3 cups shortening
1 whole egg
1 egg yolk (save white for meringue)
1 teaspoon almond extract (can be substituted by equal amount of vanilla)
1 tablespoon milk
1 cup blanched, sliced almonds

Meringue
1 egg white
5 tablespoons sugar

1. Beat egg white until foamy.
2. Gradually add sugar 1 tablespoon at a time until stiff. Set aside.
3. Preheat oven to 375 degrees F.
4. Lightly grease 2 cookie sheets.
5. Sift flour, salt and baking soda into a medium size bowl.
6. In a separate bowl cream sugar, shortening, whole egg, egg yolk and extract.
7. With electric mixer beat dry ingredients in thirds into creamed mixture adding milk after the second addition.
8. Divide dough into 6 equal portions and shape into rolls, place onto cookie sheets then flatten to ½ inch thickness.
9. Spread meringue over strips of dough then cover with sliced almonds.
10. Bake for 12 to 15 minutes.
11. Remove from oven and let sit for 1 to 2 minutes.
12. Trim off edges and ends and slice into 1 inch slices.
13. Transfer cookies onto wire cooling rack. Yields 50 to 60 cookies.

Notes, Tips and Suggestions

• Be generous with the sliced almonds, place as many as possible over the meringue.When the cookie spreads so will the almonds.
• Store cookies in cookie tins or plastic containers placing wax paper between layers.
• The ends and edges you cut off for presentation sake are just as yummy as the cookies and may be all you get to eat if you're giving the cookies away.
• These cookies freeze very well.

Seafood Salad

I was surprised to find out how many Seafood Salad recipes are available both in recipe books and on internet sites.

It was interesting to compare the one I’ve been making for just about forever to the ones that are being made and served out in the big wide world.

Almost all of the recipes for Seafood Salad I came across had a whole lot more than seafood in them. Vegetables, fruit and salad greens were just the beginning of additional ingredients and I had to look hard for the fish in some of the recipe photos.

If it’s called Seafood Salad then I expect seafood to be the prominent or main ingredient.

In my opinion a simple olive oil, lemon juice, salt and pepper marinade and a sprinkling of finely chopped Italian flat leaf parsley is a perfect compliment to a good Seafood Salad as opposed to some of the heavy overpowering condiments I found in some recipes .

A medley of seafood such as lobster, crab, octopus, squid, shrimp and scallops makes a great Seafood Salad. Over the years this salad has been the star in many antipasto dishes enjoyed at our dinner table.

Depending on individual taste and availability you can use all, some or one of the above varieties to make a tasty Seafood Salad but a mixture of any of the above will definitely turn out to be the tastiest and most interesting.

Shrimp, octopus, scallops and shrimp are a good combination to begin with. These varieties are more cost friendly and available frozen year round. There have been several special occasions that lobster and crab have made it into the mix making it a really special treat.

I’ve changed the method of preparing the fish from the original, traditional recipe finding that pan searing the fish gives better results than boiling.

Pan searing preserves the fish’s taste and allows you to have more control over the cooking time. Overcooking produces a rubbery, tough texture that you will want to avoid.

No exact measurements are given in this recipe since you can make it with any kind, combination or amount of fish you desire. The measurement of ingredients for the marinade is just a guide and can be halved or doubled depending on the amount of fish prepared.

Seafood Salad
Squid
Octopus
Scallops
Shrimp
fresh flat leaf Italian parsley (finely chopped)
pinch of hot pepper flakes (optional)
lemon wedges for garnish

1. Most fish can be purchased cleaned and frozen.
2. Place in cold salted water to defrost then drain well. Peel shrimp if necessary.
3. Lightly brush a skillet with corn or vegetable oil and turn heat on to high.
4. Sear seafood in small batches, flipping it over to make sure it cooks on all sides. It only takes a few minutes to cook so be careful not to overcook to keep it tender.
5. With scissors, cut squid tubes into rings and separate octopus tentacles.
6. Place seafood mixture into a glass container and add marinade while seafood is still a little warm.
7. When completely cooled, refrigerate until ready to eat.
8. Before serving drain off marinade and add freshly chopped parsley.

Marinade
1/3 cup olive oil
1/2 cup freshly squeezed lemon juice
salt and pepper to taste

1. Place olive oil, lemon juice salt and pepper into a blender and blend until it thickens.
2. Add to fish and marinade several hours or overnight in the refrigerator mixing occasionally to make sure all the fish is exposed to the marinade.
   

Notes, Tips and Suggestions

• Marinade overnight or at least 3 to 4 hours before serving. Use salad within a couple of days of preparation.
• After searing each batch of fish, wipe skillet with a paper towel and brush a little more oil for the next batch.
• Cook each variety of fish separately as cooking time differs for each variety.
• The addition of a very fine grating of lemon zest brings out a stronger lemon flavour in the Seafood Salad.
  

Basic Fish Stock

There's much to be said about a good chicken, beef or vegetable stock but a simple, light fish stock is the base for endless possibilities.

I usually plan one soup dish in the weeks’ menu and if it isn’t chicken it's a basic fish stock made with a flavourful, light tasting variety of fish.

My mother made this stock frequently and my father taught us that the varieties of fish with the most bones make the tastiest stock. The head should never be discarded since this is where the best flavour is hiding which adds to a great tasting stock.

I don’t dispute these facts but in my experience the more bones a fish possesses, the harder it is on the eyes, in other words it certainly won’t get points for beauty. This may discourage most of us from bringing one home and putting it into the pot.

In the traditional recipe the herbs and spices used are standard and no deviations are permitted. This recipe has probably been handed down for several generations and I guess in past times one did not question or dare have any suggestions for improvement to a long standing recipe.

Perhaps this was because of the opinion that the recipe needed no improvement. On the other hand there may not have been anyone brave enough to tread unknown waters and throw something different into the pot.

Within the past year I’ve dared to wander a little from the original recipe and think improved it somewhat though it didn’t meet with my mother’s approval.

She is still holding on to her original recipe (unwritten of course) and says it’s perfect just the way it is. She really can’t understand why I would want to make any changes.

The addition of a couple of stalks of celery and an unpeeled golden yellow onion brings a depth or dimension of flavour to the stock that I found lacking in the original recipe.

Varieties of fish like Skate and Whiting make a wonderfully light and tasty stock but boneless salmon portions work very well and I don’t miss the bones at all!

Permission is granted to use this recipe as is, change or deviate to your liking. Enjoy!


Basic Fish Stock

8 cups water (approximately)
3 to 4 tablespoons olive oil
2 stalks celery with leaves
Fresh parsley (couple of sprigs)
Fresh oregano (couple of sprigs, optional)
2 tablespoons dry oregano
Salt and pepper to taste
1 large yellow onion (wash and leave peel on)
3 to 4 cloves of garlic
1 to 2 ripe tomatoes or 2 to 3 canned plum tomatoes
your choice of fish (4 t0 6 medium size pieces)

1. Place water into a large pot or pressure cooker.
2. Add olive oil, celery, parsley, oregano, onion, garlic, tomatoes salt and pepper.
3. Bring to a boil, reduce heat and simmer for about 1 hour.
4. If using a pressure cooker cook for approximately 40 minutes.
5. After cooking time, strain through a fine mesh sieve into a clean pot and discard the herbs, spices and vegetables.
6. Bring strained stock up to a boil, add fish then bring up to a boil again.
7. Once it comes up to a boil again turn heat off and remove pot from burner, carry over heat will continue to cook the fish. Be careful to not over cook the fish.
8. If you used inedible parts of the fish like the head now is a good time to remove and discard since they have served their purpose and don't suggest using them for presentation.
9. Remove remaining fish from stock and follow some of the serving suggestions listed below.
   

Notes, Tips and Suggestions

• For those who find it difficult to cook anything with a head or face on it, varieties like Dory, Tilapia or Halibut which have been boned and cut into portions may be alternative options and are readily available prepackaged and frozen.
• Thicker pieces are better for this recipe as thinner cuts will probably break apart in the cooking process.
• If no fresh or canned tomatoes are available substitute approximately ¼ cup tomato puree.
• If purchasing fresh fish from a fish market look for clear eyes, moist not dried out skin and a fresh, not fishy smell. For a few extra pennies per pound most markets will be more than happy to clean it for you removing the scales, fins and inner organs.
• Before cooking, just wash the fish in cold, salted water and drain well.

Serving Suggestions

The addition of some fine chopped noodles to the stock also known as” filini” translated “little strings” makes a great first course.

The cooked salmon can also be broken into chunks and added to the soup and noodle bowl.

The fish can be served with a salad on the side and the addition of a few slices of garlic bread takes care of the second course.