PESTO FETTUCCINE WITH SCALLOPS - CIAO ITALIA !

(Serves 2)

PESTO:

Ingredients:

3 tablespoon Pine Nuts (and/or Walnuts)

2 cups fresh Basil leaves

pinch of salt

1/2 cup extra virgin Olive Oil
2 tbsp. pasta water

1/4 cup freshly grated Parmigiano-Reggiano

Combine pine nuts and/or walnuts, basil, garlic and salt in a blender and slowly drizzle olive oil while blending until the mixture forms a paste, remove from blender and put into a large bowl. Then add the parmigiano 1 tablespoon at a time. Before mixing with pasta, add 2 tbsp. pasta water.

FETTUCCINE

(makes about 6 Servings)

Ingredients:

3 1/2 cup all purpose pre-sifted flour

4 eggs

1 splash of olive oil

1 tablespoon water

1/2 teaspoon salt

KitchenAid machine recipe. 

Place eggs, water, flour, salt in mixer bowl. Attach bowl and flat beater, turn to speed 2 and mix 30 seconds.

Exchange flat beater with dough hook. Turn to speed 2 and kneed for about 4 minutes. Remove dough, wrap in cling wrap and let rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta sheet roller attachment. Dry the pasta that is not used and keep in an airtight container, it will last for 1 week in the fridge.

PS: you can always buy them - but make sure you get the fresh Fettuccine - it makes a huge difference.

Bring 6 quarts of water to a boil, add 2 tablespoon of salt and olive oil, add the 2 servings of pasta and cook until al dente for approx. 3 minutes. Drain well and add to the Pesto sauce. Mix well. 

SCALLOPS

3 or more large scallops

flour

Grape seed oil or any other neutral oil 

Dip dried (!) scallops into flour. 

Set a large skillet over high heat, add a little of the oil and heat until almost smoking. Add the scallops to the skillet and sear for 1 minute on each side. Do not overcook, because they will be rubbery. 

Divide the Pasta evenly on deep pasta plates add the Scallops, sprinkle some parmigiano and add a sprig of  fresh basil.

 Buon Appetito!

BUFFALO CHICKEN WINGS

      

History:

There are different legends about how the Buffalo wings came to be. One story is that Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, USA on October 3, 1964 by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic (and several of his friends from college), Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over. This is the reason why in most places buffalo wings are served with celery and eaten with Blue Cheese.

Here is my Version:

Ingredients:

16 chicken wings (about 3 pounds)

For frying:

2-3 cups sunflower or any other neutral vegetable oil

1 cup grape seed oil (optional)

Hot Sauce:

1/2  stick unsalted butter

1 teaspoon  chili flakes (optional)
1 Cup Frank's Hot Sauce or Sriracha Hot Sauce

1 tablespoon white wine vinegar

1/4  teaspoon kosher salt and fresh pepper
1 teaspoon honey

Dipping Sauce:
1  cup crumbled Gorgonzola or other strong blue cheese

4 tablespoon good mayonnaise

4 tablespoon sour cream

2 tablespoons yogurt

1/8 teaspoons kosher or sea  salt

1/4 teaspoon freshly ground black pepper (optional)

Celery sticks
Carrot sticks, for serving 

You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill or the broiler.

Directions: 

Make dressing: In a bowl whisk together mayonnaise, sour cream and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour to make them real crunchy. Cut carrots into sticks

.

Cut the chicken wings in half, cutting between the bones. Discard the wing tips.
 

Frying: Using a fryer or a large pot, heat sunflower oil and grape seed oil (Optional) to 380 degrees F. Deep fry  the first batch of  wings - don't  overcrowd. Carefully lower wings into oil and fry, stirring and turning occasionally until golden and crispy, approximately 10 minutes.  With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.

Broiler: Preheat the broiler. Put the wings on a sheet pan and brush them with oil. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again , and broil for 4 more minutes or until cooked. 
 

Melt the butter and add the chili flakes(optional), hot sauce, vinegar, honey and salt and pepper set aside. 

 

Transfer the Hot Sauce to the serving dish add the wings and toss until evenly coated. Serve the chicken wings hot or at room temperature with the blue cheese dip, celery and carrot sticks. Keep left over hot Sauce for more dipping.

Enjoy!
 

 

By the way you do NOT need cutlery, just a LOT of napkins!
 

 

BURGENLÄNDISCHE SALZSTANGERL (SALT STICKS FROM BURGENLAND/AUSTRIA)

BURGENLÄNDISCHE SALZSTANGERL

Incredients:

1 cup tepid water
1/2 cup tepid milk
1 tbsp instant yeast
3 1/4 cup King Arthur all purpose or bread flour
egg wash made by beating 1 egg white with 1 tablespoon water
sea salt
caraway seeds

Equipment:
Baking stone or rimless baking sheet
cast-iron skillet
bench scraper or chef's knife
Rolling Pin (If not available, an empty straight wine bottle will do)
parchment paper
plastic wrap


Pour the water into the bowl of a stand mixer. Add the yeast, flour, and salt, and stir with a rubber spatula just until all the water and milk is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water/milk mix.


Use the dough hook of a stand mixer and mix the dough on low speed (2 on a KitchenAid mixer) for 8 to 10 minutes. 


Transfer the dough to a lightly oiled, clear, 2-quart, straight-sided container with a lid. With masking tape, mark the spot on the container where the dough will be once it has increased 1½ times in volume. Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes. It will increase by about 25 percent.


Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container. Pat it gently into a rectangle, about 6 by 8 inches, and fold it into thirds like a business letter. With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark, 45 minutes.


About 45 minutes before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Preheat the oven to 450 degrees. If you are baking the breads on a baking sheet, it’s only necessary to preheat the oven about 20 minutes before baking.


Lightly dust your work surface with flour. Uncover the dough and turn it out onto the work surface. With a bench scraper or chef’s knife, cut the dough into 3 equal pieces and form a ball with each one. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.


With a rolling pin roll out each ball into an 6"-8" round, cut into 8 triangles and roll each triangle from the long side towards the pointy edge.


Brush sticks with egg wash and sprinkle with kosher salt and caraway seeds. When done cover with plastic wrap and let stand for another 30 -45 minutes.


Slide the salt sticks, still on the parchment, onto the hot baking stone or rimless baking sheet.

Place ½ cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam. Bake the sticks until caramel-colored, 15 to 20 minutes.

Slide the peel or baking sheet under the parchment paper to remove the Sticks from the oven. Slide them, still on the parchment paper, onto a wire rack to cool. Eat them warm or at room temperature. Freeze leftover baguettes in resealable plastic bags for up to 1 month.


Instead of caraway seed and salt, use sesame seeds or sunflower seeds.

SPINACH PASTA WITH SHRIMP, MARINATED ARTICHOKE HEARTS IN A CURRY SAUCE

(Serves 2)

Peter's Pasta with a Twist! This is one of the easiest recipes ever and takes only a few minutes.

12 deveined Shrimp (large/jumbo) approx. 20 per lb without the shell and the tale and cut in half if too big 

... Or if you can get your hands on Laughing Bird fresh Caribbean White Shrimp (small approx. 40 per lb) - they are the best!!!

1/2 lb. Spinach or plain Spaghetti or Fettuccine 

1 jar Roland’s marinated Artichoke Hearts    
Patak’s or any other mild or hot curry paste
Cherry Tomatoes cut in half
Optional: 2 handful fresh Spinach leaves

Heavy Cream or Crème Frâiche

Olive Oil
Parsley

Dry white Wine (optional)
Lemon juice
Salt and Fresh ground Pepper

Add a splash of olive oil or any other neutral oil into your cooking dish, heat up and add 2 tablespoon of the Curry Paste and a little freshly ground pepper and let cook for a few seconds until you can smell the flavor developing. Add white Wine (1/2 cup) or a splash of lemon juice and the Artichoke hearts including the juice (if too big cut in half) and simmer for 5 minutes over medium heat.

In the meantime boil Water for the Pasta and  add Olive Oil and Salt. Cook Pasta and when

almost al dente (sticky to the bite) stop cooking, strain and set aside.

Add shrimp to the sauce and cook until pink (2-3 minutes) and finish with 1/2 cup Heavy Cream or 3 tablespoon Crème Frâiche. 


Place the Pasta into a large bowl and ladle the sauce over the pasta, mix well.

Sprinkle parmigano, parsley and the tomato halves over the Pasta.

Serve immediately.

BUON APPETITO !

CURRY PASTE

BASIC INDIAN CURRY PASTE

2-4 (depending how big they are) green or red chilis (I normally use Jalapeño or Serrano)
1 onion or shallot (medium)
4 garlic cloves
2 inch fresh ginger, peeled and sliced
2 lemon grass, fresh white part only sliced  or 2 tsp dried lemon grass
1 1/4 tsp turmeric
2 tsp coriander powder
2 tsp garam masala
2 tsp cumin powder
2 tbsp vegetable oil
pinch of salt and a little fresh pepper
2 tbsp lemon or lime juice

Just cut up the larger items into smaller cubes, put in a blender until you have a nice soft paste. If you think the paste is still to thick, just add a little more of the oil. This paste will keep refrigerated up to a month, may also be frozen.

SPINACH PASTA - HOME MADE!

  

SPINACH FETTUCCINE

(makes about 1 1/4 lb pasta)

10 oz. Fresh or frozen spinach

1 tablespoon water

1 tablespoon olive oil

4 eggs

4 cups sifted all-purpose flour

1/2 teaspoon salt

Boil spinach for one minute in little water, drain and put into ice bath for 3 minutes

Drain and wring out all water until spinach feels very dry. Finely chop spinach usind a food grinder attachment, food processor or blender.

Place chopped spinach, water, oil, eggs, salt  and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Peter’s Shrimp, Artichoke, Curry Sauce is perfect with this pasta! (See Peter’s Penne with a twist!)

 

 

PARISIAN DAILY BREAD

     BAGUETTE

Ingredients:

1 1/2 cups tepid water (70 to 78 degrees)

2 tsp.instant yeast

3 1/4 cups unbleached all-purpose flour

1 1/2 tsp. sea salt or kosher salt

Pour the water into the bowl of a stand mixer. Add the yeast, flour, and salt, and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water.

Use the dough hook of a stand mixer and mix the dough on low speed (2 on a Kitchen Aid mixer) for 8 to 10 minutes until it is very smooth and springy.

Transfer the dough to a lightly oiled, clear, 2-quart, straight-sided container with a lid. With masking tape, mark the spot on the container where the dough will be once it has increased 1 1/2 times in volume. Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes. It will increase by about 25 percent.

Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container. Pat it gently into a rectangle, about 6 by 8 inches, and fold it into thirds like a business letter. With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark, 45 minutes.

About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Preheat the oven to 450 degrees. (If you are baking the breads on a baking sheet, it’s only necessary to preheat the oven about 20 minutes before baking.)

Lightly dust your work surface with flour. Uncover the dough and turn it out onto the work surface. With a bench scraper or chef’s knife, cut the dough into 3 equal pieces. Gently pat each piece into a rough rectangle and fold it in half. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.

Cover a baker’s peel or rimless baking sheet with parchment paper and lightly dust with flour. Set aside. On a lightly floured work surface, pat the dough into a rough rectangle measuring about 3 by 5 inches. With the longer side facing you, fold the top of the dough down about one-third of the way toward the center. With the heel of your hand, press along the seam using firm but gentle pressure. Fold the bottom of the dough about one-third of the way toward the center and seal the seam firmly. Fold this skinny rectangle in half, bringing the top edge down to meet the bottom edge. Working from right to left, cup your hand over the log of dough and press the heel of your hand down firmly to seal the seam. Dust the work surface with additional flour to prevent the dough from sticking.

To stretch the log, place your hands together, palms down, over the middle of the log. Using light, even pressure, roll the log back and forth as you spread your hands apart. Repeat 3 or 4 times until the log is the desired length, about 14 inches long. Leave the ends rounded.

Place the baguettes on the parchment, seam sides down, about 2 inches apart. Lift the parchment between the loaves, making pleats and drawing the loaves together. Tightly roll two kitchen towels and slip them under the parchment paper on the sides of the two outer loaves to support and cradle the baguettes. Lightly dust the tops of the baguettes with flour and gently drape them with plastic wrap. Let the loaves stand at room temperature for 30 to 40 minutes. They will increase about 1 1/2 times in size.

Uncover the loaves, take away the towels, and stretch the parchment paper out so it is flat and the loaves are separated. Score each baguette with a single-edge razor blade or a serrated knife. Starting from the tip, angle the blade 45 degrees to make 3 slashes about 3 inches long and 1/2 inch deep.

Slide the loaves, still on the parchment, onto the hot baking stone or rimless baking sheet.

Place 1/2 cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam. Bake the baguettes until caramel-colored, 15 to 20 minutes.

Slide the peel or baking sheet under the parchment paper to remove the loaves from the oven. Slide the loaves, still on the parchment, onto a wire rack to cool.

"Local Breads" on amazon.com. Its fun to make your own Bread!

"Parisian Daily Breads" page 66!

I made also a "Foccacciiish" version with the Baguette dough, adding 1 tablespoon of Olive Oil and chopped fresh Rosemary.

Just dunk it into good Olive Oil or try Pumpkin Seed oil ... a good glass of red wine - it is HEAVEN !!!!

BISCOTTI

HEAVENLY BISCOTTI

Andrea’s Almond BISCOTTI

Ingredients:

3/4 cup Natural Turbinado Sugar

(made from sugar cane, it has a hint of sweet golden molasses)

1 stick unsalted Butter, melted

3 tablespoons Austrian Stroh Rum (or any other spiced Rum, Brandy, Cognac or Scotch) (Optional)

2-3 teaspoons pure Almond Extract (preferably Nielsen-Massey)

2 teaspoons Orange Flower Water (preferably A. Monteux)

1 teaspoon pure natural Vanilla extract

1 cup almonds slivers, lightly toasted

3 large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Preparation:

Stir together with a rubber spatula sugar, butter, rum, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until well combined.

Chill dough covered for 30 minutes.

Preheat oven to 350°F with rack in the middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking paper sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 1/4 to 1/2 inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, about 15 to 20 more minutes (do not over bake, check color after 10 minutes).

Transfer to rack to cool completely.

Note: Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.

BASIC EGG PASTA - HOME MADE!

   

FETTUCCINE

4 eggs

3 1/2 cups sifted all-purpose flour

1 tablespoon water

1 tablespoon olive oil

1/2  teaspoon salt

Place water, oil, eggs, salt and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Flatten each piece of dough into a square about 1/4 inch thick. Set adjustment knob of pasta sheet roller to 1, turn machine to speed 2. Feed flattened piece of dough into rollers, fold and feed again. Move adjustment knob to 2, feed dough, change to 3. If piece gets too long cut in half and then continue with setting 4 and 5.

Exchange pasta sheet roller with cutter attachment and feed dough through the cutter. Hang pasta to dry or use right away.

    

CHINA

   

COLD SESAME NOODLES 66

My Version of one of my favorites from Asian Flavors of Jean-Georges

Sesame Peanut Paste:

1/4 cup plus 2 teaspoon unsalted peanuts

3 tablespoon white sesame seeds

1/2 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

1/2 fresh thai chile or red habanero, seeded and minced

1 1/2 teaspoon sugar

2 tablespoon sesame oil

2 tablespoon peanut oil

Salt and cayenne pepper

Broth:

1/3 cup light soy sauce

3 tablespoon black Chinese vinegar or balsamic vinegar

3 tablespoon unseasoned rice vinegar

3 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry

1/4 cup sugar (preferably natural turbinado brown sugar)

1/4 cup honey

1/2 cup (packed) fresh cilantro leaves

1/2 red Thai chile or red habanero chile

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

Noodles and garnishes:

4 coils bean thread noodles (saifun), from two 5- to 6-ounce packages (Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets)

1/4 cup wasabi powder

1/4 cup sugar

1/2 cup peeled and julienned apple, preferably Granny Smith

1/2 cup peeled and julienned cucumber

1/2 cup trimmed and thinly sliced scallion

1/2 cup trimmed bean sprouts (optional)

1/3 cup diced crystallized ginger

3 tablespoon peanuts, toasted and crushed

2 tablespoon white sesame seeds, toasted

For the paste:

Put the peanuts in a large skillet and set over medium heat. Toast, shaking the pan occasionally, until lightly golden and fragrant. Remove and cool. Do the same with the sesame seeds.

Put ginger garlic, chile and sugar in a blender, puree, adding water as necessary (about 1/2 cup) until smooth. Add the crystallized ginger, reserved peanuts and sesame seeds and puree. With the machine running add the oils and blend until smooth. Season to taste with salt an cayenne.

For broth:

Bring first 6 ingredients to boil in medium saucepan over medium heat, whisking until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Stir together wasabi powder and 1/4 cup sugar with just enough water to make a paste (approx. 2 1/2 tablespoon).

For noodles and garnishes:

Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 30 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.

Strain the broth, ladle into four serving bowls, a. Top with a mound of noodles, a heaping tablespoon of the Peanut-Sesame Paste on the mound, then portion the remaining ingredients over all. Top with a dollop of the wasabi paste and serve.

Wonderful!

享受 !