17 August 2017

Homemade Handmade Pasta - A Tutorial

Homemade Handmade Pasta - No machines, just 3 simple ingredients / www.delightfulrepast.com

Homemade Pasta is something I hadn't made in years - it just sort of slipped off my radar. But over the weekend I got in the mood to make something fun. There are all sorts of "formulas" for making it, but I remembered the one I'd settled on years ago: 1 large egg, 1/2 cup (2.5 ounces/71 grams) flour, 1/8 teaspoon salt for about 4 ounces of pasta.

Even if you're just cooking for one or two, you might want to stir up more than that while you're at it. You can refrigerate the kneaded dough for a few days or freeze it for a few months. Of course, you can mix and knead the dough in a food processor or stand mixer, but my arms can really use the exercise these days!

I never made homemade pasta frequently enough or in such huge quantities that I felt the need for a pasta machine. And I'm not crazy about cleaning a pasta machine! So, handmade it is. All you really need is a bowl, fork, rolling pin, bench scraper, knife or pizza wheel and a cutting board.

The same dough is perfect for any shape. The photo below shows it in the form of wide egg noodles in chicken soup. Mr Delightful doesn't like long pasta, so I made just a little batch of fettuccine for myself (shown in the final photo).

I should also mention that you don't need to track down any special flour. Some cooks swear by semolina or Italian 00 flour, but I used my usual organic unbleached all-purpose flour and did not find it lacking in any way. Eventually I'd like to get out all my gluten-free flours and starches and come up with a version for my GF friends.

How to Make Homemade Handmade Pasta - No machines and just 3 simple ingredients / www.delightfulrepast.com
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Homemade Handmade Pasta

(Makes about 8 ounces)

2 large eggs
1 cup (5 ounces/142 grams) unbleached all-purpose flour*
1/4 teaspoon salt

* Plus more, perhaps about 1/4 to 1/3 cup, for kneading and rolling

Homemade Handmade Pasta - No machines and just 3 simple ingredients / www.delightfulrepast.com

1 In 2- to 2.5-quart mixing bowl, with a dinner fork, stir together flour and salt. Add eggs, break the yolks and slowly incorporate the eggs into the flour to form a sticky, not too stiff dough.

Homemade Handmade Pasta - No machines, just 3 simple ingredients / www.delightfulrepast.com

2 Turn the dough out onto a lightly floured surface (keep the bowl handy, you'll need it again) and knead the dough until it is satiny and very stretchy, about 10 minutes. Use enough flour to keep the dough from sticking horribly to your hands and surface. And this step is where the bench scraper comes in handy. The finished product should be tacky but not sticky.

Homemade Handmade Pasta - No machines, just 3 simple ingredients / www.delightfulrepast.com

3 Divide the dough into 2 equal pieces. Cover the dough with the inverted mixing bowl, and let it rest for an hour before rolling it out. (I love my big Weck jars for flour.)

4 Working with 1 piece of dough at a time, roll it (I prefer a maple French rolling pin) into about a 12x6-inch rectangle and stretch and fold it in half. Repeat 3 times. Then roll it out to roughly a 15-inch square about 1/32 inch thick, so thin you can sort of see through it. I could see the pattern of my quartz countertop through it.

Homemade Handmade Pasta - No machines, just 3 simple ingredients / www.delightfulrepast.com

5 You will be lifting and turning the dough throughout the rolling process so that it does not get stuck to the counter. By the time you have your thin square rolled out, the dough will be extremely thin but quite sturdy. Let it rest, uncovered, about 20 minutes, just to dry a bit without getting crusty.

6 To cut shorter shapes, use a plastic pizza wheel and a straight edge (my straight edge is half of an aluminum yardstick, cut years ago for cake decorating purposes). I cut this batch, for chicken noodle soup, into 1/3-inch wide strips, then into 1 1/2-inch lengths.

Homemade Handmade Pasta - No machines, just 3 simple ingredients / www.delightfulrepast.com

To cut long noodles, fold or roll the sheet of dough into a loose spiral, place it on a cutting board and cut crosswise into strips with a sharp knife.

Homemade Handmade Pasta - No machines, just 3 simple ingredients / www.delightfulrepast.com

7 Let the cut pasta rest, uncovered, for 20 to 60 minutes before cooking.

8 Cooking times vary but are very short, so watch closely and test frequently. I cooked the short noodles in hot, not boiling, soup and they were done in 2 minutes. Cooking time could be even shorter in boiling water. The long noodles took a minute or so longer, having dried out for a longer period of time. 

By the way: Some posts contain links to my affiliate account at Amazon. If you start your shopping through one of my links and purchase something from Amazon, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

10 August 2017

7 Ice Cream and Frozen Dessert Recipes

7 Ice Cream and Frozen Dessert Recipes - Beat the heat with a frozen treat / www.delightfulrepast.com

Ice cream, frozen yogurt, gelato, sherbet, sorbet and vegan frozen desserts are favorites on the dessert menu when it's too hot to bake. Here are seven of my recipes to help you beat the heat.

Strawberry Ice Cream is my all-time favorite. I've even served it at afternoon teas in the garden - in teacups, of course.

7 Ice Cream and Frozen Dessert Recipes - Beat the heat with a frozen treat / www.delightfulrepast.com

Lime Sherbet is so refreshing on a hot day and makes the perfect dessert at a summer barbecue.

7 Ice Cream and Frozen Dessert Recipes - Beat the heat with a frozen treat / www.delightfulrepast.com

Peach Ice Cream - with or without the blueberry sauce - is something I can't get enough of during peach season.

7 Ice Cream and Frozen Dessert Recipes - Beat the heat with a frozen treat / www.delightfulrepast.com

Vegan Chocolate Ice "Cream" is a recipe I developed for vegans but have only ever served to non-vegans - and they all thought it was regular ice cream!

7 Ice Cream and Frozen Dessert Recipes - Beat the heat with a frozen treat / www.delightfulrepast.com

Strawberry Frozen Yogurt is right up there with strawberry ice cream on my favorites list.

7 Ice Cream and Frozen Dessert Recipes - Beat the heat with a frozen treat / www.delightfulrepast.com

Coffee Chocolate Gelato was the first recipe I developed for my self-refrigerating compressor ice cream maker. But you can make it in any kind of ice cream maker.

7 Ice Cream and Frozen Dessert Recipes / Beat the heat with a frozen treat / www.delightfulrepast.com

Meyer Lemon Frozen Yogurt is Mr Delightful's favorite, and it is pretty wonderful, if I do say so myself.

See my Recipes index page for more.

03 August 2017

Banana Sheet Cake - Cream Cheese Frosting

Banana Sheet Cake - Cream Cheese Frosting - made in a half-sheet pan, feeds a crowd and freezes beautifully! / www.delightfulrepast.com

Banana Sheet Cake is the perfect cake to make for a picnic, potluck or any kind of feed-a-crowd occasion. Especially during summer, when you really want to get out of the kitchen as soon as possible.

In hot weather, bananas can go from just right to rotten overnight. So when you need to use up those perfectly freckled, overripe bananas, this recipe will get you in and out of the kitchen quickly.

No messing about with layers. No need to get out the piping bag. Just bake it in a half-sheet pan and serve it right from the pan. Of course you can cut it into three or four equal pieces and make a fancy layered creation, but not this time.

Bake it in the pan. Frost it in the pan. Carry your pan to a picnic or potluck. Serve it from the pan. No muss, no fuss. It's summer, people, and I'm keeping it easy but real.

Don't try to make this in a smaller pan, like a 15x10 jelly roll or a 17x11; it would surely overflow and make a total wreck of your oven. Believe me, I'm not in the mood for that!

If you don't have a couple of good half-sheet pans (and quarter-sheet pans), it's time to get some. They are true kitchen workhorses, and I'd hate to be without them. A half-sheet pan with a plastic lid makes taking it on the road super easy.

If you're not a banana fan, you might want to try my Meyer Lemon Sheet Cake or Chocolate Buttermilk Sheet Cake.

For afternoon tea, cut the cake into 1.25- to 1.5-inch squares to stand in for petits fours.

If you like nuts, finely diced walnuts or pecans (toasted, of course) can either be added to the cake batter or sprinkled on top of the frosting. What do you think - nuts or no nuts?

Banana Sheet Cake - Cream Cheese Frosting - made in a half-sheet pan, feeds a crowd and freezes beautifully! / www.delightfulrepast.com

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Banana Sheet Cake - Cream Cheese Frosting

(Makes one 18x13x1-inch half-sheet, 32 servings)

The Cake

2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder

1/2 teaspoon salt
1 2/3 cups (about 1.5 pounds/680 grams, unpeeled bananas) mashed very ripe bananas
1 tablespoon freshly squeezed lemon juice

4 teaspoons apple cider vinegar or freshly squeezed lemon juice
Milk to make 1 1/3 cup (10.67 fluid ounces/315 ml), room temperature
1 1/2 sticks (6 ounces/170 grams) unsalted butter, room temperature
1 cup (7 ounces/198 grams) sugar
3 large eggs
1 1/2 teaspoons vanilla extract

The Frosting

3 ounces (85 grams) cream cheese, room temperature
2 ounces (57 grams) unsalted butter, room temperature
3 packed cups (12 ounces/340 grams) unsifted powdered sugar
1 teaspoon vanilla extract
Up to 2 tablespoons milk, as needed for spreadable consistency

1 Preheat oven to 350F/180C/Gas4. Grease, butter or spray an 18x13x1-inch half-sheet pan. In small bowl, whisk together flour, baking soda, baking powder and salt.

Note: If you want to remove it from the pan, line the bottom of the pan with parchment paper, overhanging a bit on the ends, and spray the paper as well.

2 In medium bowl, mash bananas and 1 tablespoon lemon juice with large fork or potato masher.

3 In measuring cup, put vinegar or lemon juice, add milk to make 1 1/3 cups; stir gently and let stand for 5 minutes.

4 In large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then vanilla and mashed bananas. Add dry ingredients and soured milk alternately to wet ingredients, and stir just until combined. Scrape into prepared pan; smooth top.

5 Bake for about 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool for an hour in pan on wire rack before frosting. Get out the butter and cream cheese to be softening during that hour.

Note: If you are removing it from the pan, let it cool in pan on wire rack for ten minutes before turning it out onto wire rack and removing the parchment.

6 In bowl of stand mixer or a 2.5-quart bowl and hand mixer, cream together cream cheese and butter. Add powdered sugar, in three batches, beating well after each addition. Add vanilla extract and enough milk to make the frosting a good spreading consistency. We're not piping this frosting, so the consistency isn't so crucial; it just needs to be easily spreadable. Use an offset spatula to spread the frosting.

27 July 2017

Rustic Spinach Tart - Ruff Puff Pastry

Rustic Spinach Tart - Ruff Puff Pastry / www.delightfulrepast.com

Rustic Spinach Tart is a recipe I developed decades ago when I was a vegetarian. Though it contains an egg and a half, it is not eggy, not a quiche. I made sure of that - because it's so easy for a vegetarian to get completely quiched-out!

I recall sprinkling the egg-washed crust with sesame seeds, but that's strictly optional. In fact, sometimes I skip the egg wash as well, as I did this time. If you like a shiny crust, though, do the egg wash.

Many spinach recipes call for frozen spinach, but I've only ever used fresh spinach. And I don't precook the spinach or the green onions, so the filling comes together quickly.

You can use any pastry you like, rolled out to a 15-inch circle, but Mr Delightful loves this pastry. If you're a fan of phyllo or frozen puff pastry, those work too. When cut into 16 or more wedges, the tart makes a great hors d'oeuvre or teatime savory.

Rustic Spinach Tart - Ruff Puff Pastry - vegetarian main dish or slice it smaller for hors d'ouevres or afternoon tea / www.delightfulrepast.com
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Rustic Spinach Tart

(Makes 1 9-inch pie)

The Pastry - Ruff Puff

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (4 ounces/113 grams) unsalted butter, cut into 1/2-inch cubes and frozen for 30 minutes
1 tablespoon lemon juice or cider vinegar
Ice water to make 1/3 cup (2.67 fluid ounces/79 ml) liquid

The Spinach Filling

1 5-ounce package fresh baby spinach, coarsely chopped
1 green onion, chopped (2 tablespoons)
2 tablespoons chopped cilantro or parsley
5 ounces jack cheese, shredded
2 tablespoons grated or shredded Parmesan
2 tablespoons unbleached all-purpose flour
2 large eggs, beaten, 1 tablespoon reserved for pastry egg wash
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon dried mint
Pinch of nutmeg

1 With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add the frozen butter and pulse for three 1-second pulses.

2 In cup, combine lemon juice or cider vinegar and ice water. Pour liquid over all of flour mixture and pulse for three 1-second pulses. It will be very crumbly. Don't worry about it. You might not need the entire 1/3 cup of liquid, so maybe just start with 1/4 cup and see how it feels.

Note: No food processor? No problem. On large cutting board, mix together flour, salt and baking powder. With pastry scraper, cut frozen butter cubes into flour mixture. Mix the ice water and vinegar and sprinkle over the mixture, tossing lightly with a fork. You'll think it's just a big pile of nothing, but don't worry about it.

3 Turn the crumbly dough out onto lightly floured 12-inch square of parchment paper, and roughly shape into a 10-by-5-inch rectangle. Using a bench scraper or just the paper, carefully fold one third of the rectangle toward the center, then fold the other end to the center, like a letter. (It will still be a crumbly mess at this point.) Rotate the dough 90 degrees, then press (no need for rolling pin until after dough has been chilled) the dough again into a 10-by-5-inch rectangle. Repeat. After that third turn, cover and place in the freezer for 20 minutes.

Note: Work rather quickly. If at any point in the process the butter starts warming up or the dough seems to be getting soft or sticky, immediately cover and refrigerate it until it firms up.

4 On lightly floured surface, with floured rolling pin, roll the chilled dough into a 10-by-5-inch rectangle. Fold into thirds. Rotate the dough 90 degrees, then roll out and fold again. Roll the dough out once more and fold again into thirds. Roll out and fold once more, for a total of 4 turns.

5 Chill for two hours before using, or wrap well and refrigerate for up to 3 days or freeze for up to 2 months.

Note: I have every kind of rolling pin there is, but the tapered French rolling pin is the one I use most often. The J K Adams FRP-1 is made in the USA of maple.

Rustic Spinach Tart - Ruff Puff Pastry / www.delightfulrepast.com

6 Preheat oven to 425F/220C/Gas7. Spray a 9-inch pie plate with cooking spray. Chop spinach, green onion and cilantro, put in a large bowl. Shred cheeses.

7 On floured piece of parchment 15 inches long, roll out pastry to a 15-inch circle, place in 9-inch pie plate set on a large baking sheet and put it in the refrigerator while finishing the filling. Don't try to make the pastry a perfect circle; this is supposed to be rustic.

8 Stir cheeses into spinach mixture, then stir in the flour. In small bowl, beat together egg (set aside 1 tablespoon for pastry egg wash), milk and seasonings. Stir into spinach mixture.

9 Turn filling into pie shell and fold in the edges of the pastry. Don't try to make it even or perfect. Add a teaspoon of water to the tablespoon of egg; brush it on the pastry just before it goes into the oven. Bake for 15 minutes; reduce heat to 375F/190C/Gas5 and continue baking for 35 minutes.

20 July 2017

Adagio Teas Review and Giveaway

Adagio Teas Review and Giveaway / www.delightfulrepast.com

Adagio Teas has a wide selection of full leaf loose teas and herbal tisanes. But if you prefer teabags, you'll love their pyramid teabags that contain the same quality full leaf tea and that are roomy enough to give the leaves room to unfurl properly. They have herbal tisanes and decaf teas, iced teas and flavored teas, and green, white, matcha, oolong and pu-erh teas, as well as the black teas I prefer.

The Tea

The Adagio Teas I've tried so far are all black teas and all loose teas (except for the Ceylon Sonata Iced Tea Pouches): Irish Breakfast, Earl Grey Bravo, Earl Grey Moonlight, Darjeeling Sungma Summer and Fujian Baroque. I've not yet tried the Ooooh Darjeeling, which is an oolong.

I'll start with the Ceylon Sonata Iced Tea. Of course, you can steep it hot just as you would for hot tea; but I did it the cold-brew way and loved it. I just dropped 2 pouches into a glass pitcher with 2 quarts of water and refrigerated it for 12 hours. The result was the smoothest, most crystal-clear iced tea I've ever had. I will never make iced tea the hot-brew way again!

Adagio Teas Review and Giveaway / www.delightfulrepast.com
Even when I added the inadequately strained freshly squeezed lemon juice to make Arnold Palmers, the cold-brewed Ceylon Sonata iced tea remained very clear.

The next tea I tried was the Irish Breakfast, a seamless blend of the bright Ceylon Sonata and malty Assam Melody. Irish breakfast teas are sometimes a bit harsh without a good splash of milk, but I found myself drinking this one straight and loving it. Even when I was distracted (usually by the cat or something I was reading) and oversteeped it, it was good.

A teaspoon or other measure of one tea won't be the same weight for all loose leaf teas. Whenever you try a new tea, experiment with the amount of tea to water and the steeping time (3 to 5 minutes for black teas) to get the perfect brew for you.

Adagio Teas Review and Giveaway / www.delightfulrepast.com
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When I made this pot of Darjeeling Sungma Summer, I used 2 tablespoons (1/8 cup), which was 9 grams, with 28 ounces boiling water. I was happy to find that the infuser works in my new Old Country Roses teapot and was large enough to allow the 1/8-cup scoop of full leaf tea to unfurl properly. 

Adagio Teas Review and Giveaway / www.delightfulrepast.com

The Infuser Cup

As you might have observed, I have no shortage of teapots, from 17 ounces to 3 quarts (It's a bruiser!). But for those tea-for-one moments throughout the day, you can brew a proper cup/mug of tea in this infuser cup, a lovely porcelain cup and lid with stainless steel infuser (photo below). It comes in white and eight other colors.

The extra-fine stainless steel infuser is quite deep and works well in other mugs too and even some teapots. Of course, you can leave out the infuser when you're using teabags. Whether using the infuser or a teabag, the ceramic lid makes the cup act like a teapot and gives you a better brew.

Update 07/26/17: Giveaway is now closed.

Adagio Teas Review and Giveaway / www.delightfulrepast.com

Adagio Teas Infuser Cup and Gift Certificate Giveaway

The winner of the giveaway will be sent the infuser cup in your choice of 9 colors and a gift certificate for $50 that will allow you to choose your own teas and other products. 

This giveaway is open to residents of the US, Canada, UK and Europe, 18 years of age or older. Leave a comment below (one entry per person); tell me which color infuser cup you'd like and perhaps your favorite kind(s) of tea. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday July 26.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday July 27. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday July 30, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Adagio Teas provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

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