Pasta: Fresh and Cheap

Making pasta at home is cost effective and extremely awesome.  The taste of homemade pasta is so much better than the dried pasta at the supermarket, but we rarely make it.  I was reminded of this last Friday when we made a pasta dish for a friend who came over for dinner.   The proportions to make pasta dough are pretty simple: 3/4 cup flour to 1 egg (I tripled this to have leftovers, but that ratio can serve 2 people easily).  I used a food processor since I tripled the recipe, but here’s an easy way to use your hands.

Homemade Pasta

Ingredients:

• 1 egg
• 3/4 cup all-purpose flour

To Do:

1. Pile the flour on a clean counter and make a small depression in the middle (think of a making a volcano for science class).
2. Crack the egg into the middle of the dough and start mixing the dough with your hands – move the flour from the outside into the middle until it all becomes incorporated and you can start kneading.
3. Knead the dough until it becomes smooth and shiny.
4. Wrap tightly in plastic wrap for about 15 minutes.
5. If you have a pasta maker, use it to flatten and cut the pasta.
6. If you don’t, take a piece of the dough (put the rest back in the plastic wrap), and roll it out as thinly as you possibly can.  Cut into desired shapes.  I dried mine out a bit before cooking so the pasta strands wouldn’t stick together (see photo above).  You can just lay out the pasta on top of a clean cloth if you want to dry it out.   Repeat with remaining dough.
7. Cook pasta in plenty of salted, boiled water with a drop of olive oil.  Since its pretty fresh, it won’t take long, so make sure you taste a strand after a 4-5 minutes.
8. Serve with whatever your heart desires.

We served ours with a mushroom, shallot and red wine sauce and some of those greens I got in Chinatown the other day.  Yum!

Vegan Chocolate Chocolate Cookies

Last night I had a huge chocolate craving, but we didn’t have anything chocolatey in the house…or so it seemed!

Rummaging in the cupboard, I found some cocoa powder from who knows when and, wait for it, a bunch Hanukkah gelt from last year (actually called Trader Joe’s coins of the world).  Phil and I spent about 5 minutes peeling the wrappers off and then chopping the chocolate.  I then went online to find a good recipe that used flax seeds instead of eggs (need those for something tomorrow night).

Et voila!  I found a Chewy Chocolate Chocolate Chip Cookie recipe from The Post Punk Kitchen (thank you Isa).  These cookies came out great and hit the chocolate craving spot!  I did make a few modifications (see below).

Chewy Chocolate Chocolate Chip Cookies (adapted from The Post Punk Kitchen)

Ingredients

• 1/2 cup canola oil
• 1 cup turbinado sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla
• 1 tablespoon ground flax seeds
• 1/2 cup soymilk
• 2 cups whole wheat pastry flour (or use AP flour)
• 1/2 cup dutch processed cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup dried cranberries
• 1/4 cup toasted coconut

To Do:

1. Preheat oven to 350 F.
2. Blend the flax seeds, vanilla and soy milk in a blender.
3. In a large bowl sift together flour, cocoa, baking soda and salt.
4. Use a stand mixer and cream together oil and sugar (or just use a wooden spoon). Add the flax seed/soy milk mixture and mix well.
5. Fold in the dry ingredients in 3 batches.  Mix until incorporated.
6. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
7. Bake for 10 minutes (VERY IMPORTANT DO NOT OVER-BAKE). Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

The Joys of Chinatown

I forgot how great (and cheap) shopping in Chinatown can be.  Popped over there and got a huge bunch of baby bok choy for $1, another bunch of something-or-other that looks like broccoli rabe for $1 and some dried mushrooms for $1.70.  Total: $3.70.

Total left for the week: $2.21

Lentil Loaf

Ahh, lentil loaf.  A staple of vegetarian cooking.  When done right, it can be delicious; however, it could also be a mushy brick.  We had lentil loaf sandwiches last night and this loaf was good.  It may not look like much, but the outside was crisp and the inside flavorful.  The recipe was a mishmash of things I had in the house and in the fridge (namely some french lentil soup that we didn’t want to eat anymore and leftover brown rice from Sunday).

Lentil Loaf

Ingredients:

• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped finely
• 1/2 tablespoon olive oil
• spices (I used crushed red pepper, more garlic, some cumin and salt and pepper)
• 2 cups cooked French lentils
• 1 cup cooked brown rice
• 1/2 cups rolled oats
• 1 egg
• 1/2 cup bread crumbs
• Ketchup

To Do:

1. Preheat the oven to 375F.
2. Heat the olive oil in a small skillet and add the onions, garlic and carrots.  Saute until they become tender.  Add the spices and cook for a minute or two more.
3. Mush together all of the other ingredients (preferably with clean hands) or use a big spoon.  Add the onion mixture and mix well.  If the mixture seems too dry, add a bit of water.  If it seems to wet, brown rice or breadcrumbs should do the trick.
4. Spray a loaf pan with some olive oil.  Spread the lentil loaf mixture evenly in the pan and top with ketchup.
5. Cover pan with tinfoil and place in the oven for 45 minutes.  Uncover and bake for another 15-20 minutes – until the top looks crusty and a toothpick comes out clean.
6. Serve with whatever you desire or make sandwiches.

Baked Tostones w/Lime Tequila Black Beans

Phil got three huge plantains last week for $1.  Last night, we had them with some brown rice and black beans that I cooked with a lot of lime juice and tequila.  Tostones are plantains that are technically supposed to be twice fried, but I thought that oven-baking them would be a bit healthier.  They were good, not as delicious as fried, but pretty good.

Baked Tostones w/Lime Tequila Black Beans

Ingredients:

• 3 green plantains, peeled and sliced into 1/2 inch rounds
• olive oil
• salt and pepper
• 1 red onion, chopped
• 3 gloves garlic, minced
• 1-2 teaspoons red pepper flakes
• 2 cups cooked black beans
• 1/2 cup lime juice
• 2 tablespoons tequila
• brown rice (cooked to have on the side, if you want)
• scallions, chopped

To Do:

1. Preheat the oven to 400F.  Place the plantain rounds in a big bowl and add a bit of oil and salt.  Shake it!
2. Spray two baking sheets with some olive oil and place the plantains on the sheets – make sure you give them some room.
3. Let cook for 10 minutes.  Take the plantains out of the oven and using the bottom of a sturdy glass, carefully smush each plantain so they each spread out a bit.  Flip and spray the tops with some olive oil and add some salt (if you like).
4. Let cook for another 10 minutes (start on the beans below) or so, until the tops are golden brown.
5. Set aside some of the chopped red onion to use as a garnish and saute the rest of it with some olive oil.  Add the garlic and crushed red pepper and cook for a minute or two.
6. Add the black beans, lime juice and tequila.  Mash it all about and let it cook, covered at a very low heat until the contents are all heated through and smelling delicious.  Add salt and pepper to taste.
7. Place some brown rice in a bowl, top with the beans and surround with tostones.  Top with some red onion and scallions for flair.

Receipts!

There are two – I taped them together to get them to scan properly.  Total spent so far:$24.09.  $5.91 left for the week.

I also snagged some bananas (2) and bread from a friend going out of town.  Thanks for the goodies!

Eating with The Wandering Foodie

A while ago, Phil and I were invited by Hagan (a.k.a. The Wandering Foodie) to participate in his 93 Plates Project.  Of course, we said yes (free food!).  Last Saturday, I ran a 10K in preparation for my lunch at  the Park Slope Chip Shop and still nearly died with the amount of fried food we consumed.

Hagan has a longer post up here, but here are my pics from the day.

Hard Cider and a Beer

Chip Shop Menu

Fried Pizza: just what you would expect.

Seriously lovely fish-n-chips.

Mushroom mac-n-cheese: heavy on the cheese

Fried Cherry Pie: Scary.

Deep Dish Pizza Recipe

As promised, here is the recipe from Cook’s Illustrated!  I contacted them last night and they promptly replied.  If you don’t have a a subscription and you love to cook, I highly recommend this publication.

Chicago Style Deep-Dish Pizza

Makes two 9-inch pizzas, serving 4 to 6.   Published January 1, 2010.   From Cook’s Illustrated.

Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Ingredients

Dough
3 1/4	cups (16 1/4 ounces) unbleached all-purpose flour
1/2	cup (2 3/4 ounces) yellow cornmeal
1 1/2	teaspoons table salt
2	teaspoons sugar
2 1/4	teaspoons instant or rapid-rise yeast
1 1/4	cups water (10 ounces), room temperature
3	tablespoons unsalted butter , melted, plus 4 tablespoons, softened
1	teaspoon plus 4 tablespoons olive oil
Sauce
2	tablespoons unsalted butter
1/4	cup grated onion , from 1 medium onion (see note)
1/4	teaspoon dried oregano
	Table salt
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	(28-ounce) can crushed tomatoes (see note)
1/4	teaspoon sugar
2	tablespoons coarsely chopped fresh basil leaves
1	tablespoon extra-virgin olive oil
	Ground black pepper
Toppings
1	pound mozzarella cheese , shredded (about 4 cups) [we used a mix of mozzarella and cheddar]
1/2	ounce grated Parmesan cheese (about 1/4 cup) [just a tiny sprinkle of parm for us]

Instructions

1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
3. FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.
4. TO LAMINATE THE DOUGH: [We actually did not do this because we didn't have time and the pizza didn't seem to suffer.  If you have the time, I do recommend trying it]  Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.
5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Chicago-Style Pizza

The other night we hosted game night.  The idea was scrabble, deep dish pizza and some beer.  Our friend bought the beer and helped out with the pizza (thanks Sunny!).  The recipe was supplied by Cook’s Illustrated and we hope to publish it on our webpage soon.  In the meantime, you could replicate it by using a rather rich pizza dough recipe (there is butter in this dough), putting it in a 9″ cake pan and then smothering it with homemade sauce and cheese.  We used a blend of mozzarella and cheddar.  Game night might have to be a weekly occurrence.

This Week’s Receipt

I am quite proud at the number of items I got this week for the price of $19.99!  So with the $21 we got to spend this week, we still have $1.01 left.