Grilled Brats with Sauerkraut and Apples on Egg Noodles

We Daring Chefs were busy this month whipping up homemade noodles.  Mine were fun.  First I did Fazzoletti with Pesto and fresh corn.  However, not being all that happy with the result (my pesto was a flop), went on to this dish.  It is definitely something you can do with any extra brats you grilled on the week-end.

 Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

I have come to the conclusion, after this noodle experience, that you want to make your pasta early in the week, or the day.  As I did with the second batch.  Then, after freezing or chilling, when you are not in the middle of  your dinner prep,  the pasta is just a part of your mise en place.  A done deal...almost.

I made the Fazzoletti right along with the rest of my dinner, and it does jam things a bit.  The remainder of the batch waited until early the next day, when I rolled out some wide tagliatelle for the Brats with Apples dish.  I used a classic egg noodle recipe, though 1/4 cup of the flour was whole wheat spelt.

Pepperoni, Squash, Peppers and Pasta Toss

A package of  Applegate Farms pepperoni was not being used up fast enough, so what do we do?  Toss it with pasta, of course. Some nice Summer squash, zucchini, tomatoes, and peppers, all sauteed in a bit of olive oil, throw in the diced meat, and we're good to go.  A lovely, colorful and  flavorful dinner. There was only a very small amount left, and I am claiming it for lunch.

I didn't add any spices at all, just a bit of sea salt on the veggies, as the pepperoni is enough to give it a real dose of tasty umami.  Use whatever fresh vegetables you have.  Okra, diced sweet potatoes, asparagus or bell peppers would be good.

Pastitsio, or around here, Hamburger Mac 'n Cheese

There are times when giving the Greek, French, or  Italian name for a dish, you draw a blank, deer in the headlights, look from the little congregation gathered around the dinner table.  It's whattttt???  And, a vernacular translation is in order.  But on this one, flavor aromas alone will do the job.  My translation was more for reassurance.  No, you won't be eating strange yuckky food.  Bob said it's the best Mac 'n Cheese he's had.  Sorry all you Greek people out there, that's probably close to an ethnic slur.

You've probably all come across Pastitsio before, especially on Ruth, the Pasta Queen's site, I know I have, even saving a recipe to my file.  So, finally the day arrived.  All ingredients were present and accounted for, and we said (me in the Royal sense) let's do it.  Fabulous.  A keeper.

I think what had put me off previously was the idea of making two sauces.  I know, it doesn't take much. However, as it turned out, that was no big deal.  First you get your ragu going, and while it simmers on a back burner, the pasta water can come to a boil, and while that's happening, you throw together a simple Bechamel (White Sauce) with cheese.  Dump in the pasta, and everything comes together in three layers.  Pretty easy, really.  Especially when you make things even simpler by adding a good quality prepared tomato sauce to your ground beef after it has browned.  The Greek seasonings add a lovely touch of the exotic.  Unless you are Greek.  Then, it's a taste of home.

Veal Scaloppini Marsala with Peppers

Not to complain (too much anyway), but the Natural Foods Market here doesn't have the greatest meat selection in the world.  Boo hoo.  Poor me.  No neighborhood friendly butcher. So, when I laid eyes on a lone package of veal, cut for scaloppini, you can believe I grabbed it quick.

One of my favorite dishes is Scaloppini Marsala from an old Italian cookbook, which I believe has been mentioned before on this blog.

It merges beautifully with a variety of vegetables on a bed of Linguini.  Rachael Ray adds mushrooms and green olives, but since I had these vari-colored peppers, that was the happening thing.

You might have to pound your veal scallops between sheets of wax paper if they aren't as thin as they should be.  Mine were just about perfect and I only had to beat on one or two, just a bit.

Stuffed Tuna Shells in Marinara

I seem to be on some kind of tuna bender, featuring it both fresh and tinned, a lot it seems. But,  I couldn't resist this one after seeing various tempting versions of stuffed shells online.  I just had to go out and buy a box.  They are large, easy to fill and look so fabulous served sitting in a splash of marinara.  Just perfect.

If you have left-over ahi tuna or just want to open a can, this couldn't be simpler.  While your pasta water is coming to a boil, mix up the stuffing.  You can make your tomato sauce, use one you've frozen or open a jar of some good brand.  Bring it to a simmer.

Fried Brussels Sprouts, Zucca and Angel Hair

 Is it just me?  Am I the only one who has noticed Michael Symon's Fried Brussels Sprouts with Walnuts and Capers?  Deep fried.  And, the fact that he says to "remove the contents of the pot with a skimmer and place directly into the bowl of dressing.  Toss to coat."  Dressing which contains another 1/2 cup of olive oil.  Foolishly, I followed directions.  Sort of.  I did hold the skimmer over some paper towels for a second or two.  Still I want to tell you, that was some oily sprouts.  The flavors were extremely tasty, but it was hard to get past all the liquid fat.  Of course, my grandson's reaction was "Oh fried food!"  A fairly uncommon occurrence around here.  Aside from a few foodie events lately.

I served it as a side with Shepherd's Pie on St. Paddy's.  And almost threw out the remnants afterwords.  There weren't a lot, but being a frugal sort, I tossed them instead with a pile of pumpkin and pasta, which turned out to be a fabulous move.

So you may want to cook enough for a side dish, plus extra to make this wonderful concoction on angel hair the following day.  Be sure to drain the Brussels sprouts properly on paper towels after frying though.  Pasta can take some oil in its stride, but it can be added later.  I love angel hair in this, as it allows all the brilliant flavors to shine through.  The sweet, tender Kabocha or butternut squash is a fabulous contrast in flavor, color and texture, and when cut into 1/2 inch chunks, can be cooked with the pasta in the same amount of time.  It then absorbs the Dressing flavors when stirred together.  Easy peasy.

Cold Hiyashi Soba Salad with Tempura

 I can't say that I remember ever cooking soba / buckwheat noodles before.  I've eaten it in Japan, in a Sobaya (restaurant that specializes in those noodles), but haven't bought any to fix at home.  When I went looking, I noticed that many brands have wheat flour as the first ingredient.  The one I ended up purchasing had more buckwheat flour, but still not 100%.  If that exists, it's not around here.

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

All of which meant that I would be sourcing and cooking buckwheat noodles for a cold salad, and making tempura.  I have prepared Tempura, in the distant past, though nowadays I generally avoid deep fried foods.  But  exceptions to rules may be made in the interest of learning new techniques.

I decided to use only vegetables: pumpkin, sweet potato, eggplant and mushrooms for the tempura.  The Hiyashi Soba had cooked chicken and slivers of omelet, so we were well covered for protein.  I think little cubes of marinated tofu would go nicely on top of the salad as well, for vegetarians, or anyone really.

Spelt Penne with Mixed Vegetable Ragu

  After making a preparation, which I will not yet name (big secret challenge) I had these vegetables left: 1/4 eggplant in slices, 1/2 small Kabocha pumpkin, 1/4 Portobello mushroom and 1/4 red bell pepper.  So, the idea was to use all that up.  In something delicious, hopefully.  And, this is where a half box of penne pasta came in handy.  And a few other items.  I was thinking of flavorings reminiscent of Puttanesca.  With the anchovies, garlic, capers, red pepper flakes, in a sauce composed of meltingly tender vegetables.  The ones above, with added onions, and tomatoes.  Taste that pops out at you.

And, yes it certainly did.  Pop with flavor that is, in a sauce where the vegetables really shine.  But, that's why we love pasta.  For its endless versatility.  The relationship doesn't get old, when all these new combinations we come up with keep us interested.

Chicken Cannelloni with Alfredo Sauce

This is the gluten-free cannelloni/crepes post I mentioned was in the works, on the Guava Muffin post.  I was very happy with those nutty little crepes and used the extras for Chicken Cannelloni last night.  Sort of a re-cycled Sunday, since we had crepes for breakfast and roast chicken for dinner.  Left-overs becoming the best of both meals.  As far as the photo, if I'd had any brains (wasn't too hungry to think straight) that would have been some fresh tarragon sprigs on top.  Since that's the herb I used inside.  So, use your imagination.

You can buy gluten-free flours, but I like Shauna, the Gluten-Free Girl's idea of mixing up your own AP flour and having it ready to use in a nice container.  That way you can control just what goes in, and it's a great way to start using less gluten.  There may be flours in the store bought mixes that don't agree with you, or you just don't like. I had a lot of miscellaneous flours around, so the added advantage was actually putting them to constructive use.

The idea is to do a combination of 70% whole grain flour and 30% starch.  I used corn flour, sorghum, teff and brown rice flour.  For the starch portion, potato, tapioca and white rice.  Having a digital scale helps a lot.  Just measure 700 grams flour to 30 grams starch, then whisk it all together lightly to mix and aerate the flours.

Sexy Pumpkin Moons with Brie and Marjoram

 It happens a lot. I'll read something online, somewhere out in the blogosphere, and go merrily on my way.  Then, later (could be the very same day) I'll wonder where did I just read that bit?  Who said it?  And, in reference to what?  Which is how it happened that I "read somewhere," that "someone said," that marjoram is the sexy herb.  Yes indeed, and it made me think.  I don't have any of that herb.  Never use it.  Could it change my life?  I looked marjoram up in my Rodale's Herbs, and discovered that it was popular at Greek weddings, being as how it was precious to Aphrodite, the goddess of love.  You see, right there the root of the rumor.

How sexy is that marjoram?

I seem to have been in an herbal rut.  Parsley, sage, rosemary and thyme.  Okay, a few Asian ones thrown in.  And, Oregano, dill, chives, and basil.  But, you know what I mean.  I don't ever use tarragon either.  So, after a trip to the Nursery where I picked up some lonely looking pots of marjoram and tarragon, we are set to begin broadening our herbal horizons around here. New relationships loom.  I'm sure there are a lot more I would take in, if they could only be found in this remote region of the galaxy.

Pumpkin and Feta Lune (moons) or Ravioli with Brown Butter Sauce was what I had in mind.  Though, we've all been seeing takes on that combo just about everywhere lately.  Pumpkins are ubiquitous at this time of year, so it's not surprising. You buy a pumpkin, and voila, next day left-over pumpkin.  We're just going with the flow.  My love theme take used marjoram instead of the more traditional sage, and a good splash of Amaretto di Santo in the butter, in place of Mario's crumbled Amaretti cookies (I'm working my way through the Babbo Cookbook).  Besides, it says right on the bottle that Amaretto is known as the drink of love. 

Cauliflower and Pennes from Heaven

Adam, the cute and funny Amateur Gourmet, posted about this winning combination last January.  I just got around to making it when finally, some nice looking cauliflowers were spotted in our market.  And, believe me, it is a fairly rare occurrence around here.  The cauliflowers we usually see have splotches of gross mold on them.  Not very appealing.

If produce is not healthy looking and wearing happy faces, I don't think I'm up to making it all better in my kitchen.  You need to start with something that's good.  Same with people.  If the attitude is off, I stay away.

Like today.  I was helping at our Church Bazaar (in the fruits and plants area) and a chef guy who had made the Thai Curry was talking to us.  He said the curry was all sold out.  This was before noon even.  Later I went over to see what food was still available, and there were two big pots of curry - two different kinds.  You have to wonder what that was all about??

Corkscrews with Lentils and Kale

Hope all you U.S. folks are having a wonderful Thanksgiving.  This recipe (which has nothing to do with the Holiday) was adapted from my beautiful Gourmet Today cookbook.  Thank you Sunny.  I say adapted because we did actually start out with the exact version (above photo), which Bob thought was fine, but to me tasted boring.  Yes, I said the b... word,  forbidden in my childhood.  We were (all 7 of us) told not to use it, and vehemently exhorted, "Only the bores are bored."  Which, I can actually understand coming from a mother with seven children and not having a lot of excess time to be in entertainment mode.  But what is under discussion here is taste, or lack of it.  The caramelized onion note was missing from the symphony.  I was ready for dinner before they were completely golden brown.  So....   not enough oomph.  I like some gusto in my food, flavor that sings to me.  And,  I'm not sure if that missing element would have been sufficient by itself.  Not saucy enough for my taste either.

Thus, we have reprise #1:

Since the recipe made a gargantuan amount, I tried a portion for lunch to see what might be done.  Added some fresh arugula, and avocado, a squeeze of kafir lime, salt, and a splash of my vinaigrette.  Now, that was great, served as a yummy cold salad for lunch. This Reprise #1, I'm linking to Let's Do Lunch this week, over at My Sweet and Savory.

I will give the original recipe and you can vary it if you like, as I did in reprise 1, or reprise 2 - the dinner, which follows.

Black and White Orzo Cheesey Bean Bake

 The inspiration for this delectable bake was a bag of black and white orzo (actually labeled tuxedo orzo), which I had purchased on a whim.  It sounded fun.  Then the bag sort of sat around, despondently, waiting for me to do something clever with it. Today, wanting some pasta for dinner, I remembered that orzo, and decided  it should be the star of a new feature.  One involving lots of cheese - some ricotta that needs to be used pronto, some (white) cheddar, a bit of Parmesan - and keeping with the black and white theme, how about black beans?  They would also round out the protein factor.  Onions are white, thus they could be included, and garlic.  There you have it, the growth of a theme recipe.

Here in Hilo we have, about this time of year, what is known as Black and White Night, a Friday evening and actually, I do believe it was last week, so I missed it again.  Ah well, the idea  must have been floating around in the ether, and I only just picked up on it.  Once in a while we even go out and catch one.  I'll wear black and white tonight when I serve this meal.

Salt and pepper are black and white, and allowed in.  Black olives, maybe white bread crumbs.  But, they don't stay white, so maybe not.  We're being really strict here.  Racking my brains for tasty inclusions......creating a recipe.

Shrimp and Gumbo Spirals

 Gumbo, after all, is another name for okra, one of my favorite vegetables, and as it is being supplied by our CSA, on a fairly regular basis, we are eating it more often.  But, it was those gumbo spices of  hearty soup/stew fame that inspired me here.  The red pepper flakes, thyme, oregano, basil and garlic, the shrimp stock, butter, wine, and shrimpies, oh yes. 

I decided to make a shrimp stock for this dish.  That's pepper on the cooking stock, not little bugs.  Just so you know.  Reserve all your shells, heads, whatever, and add a bit of minced carrot, celery and onion, salt and pepper.  Cover with water and simmer about 30 minutes.  Then, strain and add about a 1/2 cup of white wine.  Now, reduce the heck out of it while you're assembling the rest of the dish.

The Velvet Devil Spaghetti

Yes, the spaghetti is named after the wine.  I couldn't resist, and  it does contribute that special bit of extra zip and depth.  To a cognoscenti, I'm sure there is way too much of the ragu to the amount of pasta on that plate, but when the "condiment" is to die for, it is excusable.  Use as much as you like.

Everyone has their favorite recipe, or do they?  I seem to change mine a bit every time I make a beef spaghetti sauce.  If there are zucchini on hand, in they go.  Celery (if I have it), olives, onions (of course) and garlic (lots) along with the ground beef.  And, a good red wine.  In this case, The Velvet Devil.  Bet they sell cases of that on the name alone.  At any rate, I'll share this version, since it was soooo good.

Presto Pasta Nights #185 Roundup

When Ruth, of Once Upon a Feast, founder and sustaining force behind Presto Pasta Nights,  asked me to host this week's event, I was excited to jump in.  You get more noodles here on a weekly basis than can be believed.

 First up was amazing Deb of Kahakai Kitchen, another fellow food blogger from Hawaii, with a comforting Bean and Pasta soup, Pasta e Fagioli.  Cooler weather is welcome when it brings in these delicious soups and I can't wait to try this one.

Next, we have Madge, Vegetarian Casserole Queen, with her Mediterranean Pasta Salad, which she says is on her family's monthly rota and should be destined for mine as well.  We love pasta salads around here, and this one looks so tasty.

Amritha of AK's Vegetarian Recipe World sends us her light and healthy Spaghetti in Tomato Basil Saute.  This should be just the quick and easy thing to fix when you're in a rush or feeling tired.

From Australia we have Teriyaki Lamb Macaroni, dished up by Daphne of More Than Words.  I love lamb, and this stir-fry meal would be fantastic for any left-overs from a nice roasted leg, so colorful with all the vegetables and flavorful with spices.

Corina of Searching for Spice, has sent us her personalized version of a Chicken Pad Thai.  Soooo yummy, and I can't wait to try this recipe myself, as we love Pad Thai at our house.

From Yasmeen's Health Nut blog, another colorful, tasty dish, and right from her amazing garden, Garden Fresh Vegetable Rotini Salad.   I am jealous of anyone able to grow all those vegetables at home.

Ruth, our fearless leader, of Once Upon a Feast, has made a unique and onolicious (Hawaiian word meaning yummy) sounding Whole Wheat with  Pumpkin Mac 'N Cheese.  Boy, I'll have my grandkids over for that one.  And, in time for Halloween too.

Finally, my, Honey From Rock contribution of a Dairy Free Beef Stroganoff, which was finished with reduced almond milk.  I was a little disappointed that more almond flavor didn't come through, but I suppose that would have competed with the lovely flavors of tender beef and mushrooms.

All in all, a well-rounded potluck gathering of delightful dishes from around the world.  Thanks everyone for sending in your contributions, and I for one, am going to enjoy trying them all! 
Next week our host will be Claire of Chez Cayenne.
 

Dairy Free Beef Stroganoff

 This coming week I will be doing the hostessing for Presto Pasta Nights, (#185) a first for me, hosting anything that is. If you've never participated, this will be a great opportunity to share and broaden your noodle horizons.  Pretty simple - fix something with pasta, take a photo, post about your dish, and send your post link to me, claudiariley (at) yahoo (dot) com and a cc to - ruth (at) 4everykitchen (dot) com. by Thursday, October 14.  Ruth of  Once Upon a Feast, is our founder and organizing genius for the past several years.  The round-up should be posted by Friday, late.

My contribution, as you may have guessed, is this Beef Stroganoff, a favorite at our house for a good many years, and possibly one of yours too.  Though, last night's reincarnation was meant to be a departure from the tried and true, into the area of low to no dairy.  Instead of the usual sour cream, it was reduced almond milk, based upon an assumption that reduction would intensify the flavor.

To tell you the absolute truth, I prefer cream.  Everything we do does not result in a standing ovation.  It's not all a gigantic success story.  Though, I'm not saying  the meal was not delicious.  Just that cream tastes better.  My opinion. 

Chicken Cannelloni

 One of my all time, favorite Italian dishes is Cannelloni, filled in a variety of ways, and topped with an appropriate complement for whatever the filling happens to be.  This past Sunday we had roast chicken, so a stuffing of chicken and some cheese was a great way to use the left-overs.

Also, using the extra crepes from Sunday's breakfast made it an even more obvious choice.  Though, I must admit, it was one of the reasons I did make those crepes.  My very favorite breakfast, fruit-filled crepes.  Yes!

If using cold crepes, put them on a plate, with a bit of waxed paper on top, and nuke for less than half a minute, just enough to warm them up a bit.  Next  fill with chopped, cooked chicken, mixed with some cream cheese or sour cream,  and a little shredded cheese or ricotta.  Then top it all with your marinara sauce.  Bake about 15 minutes and that's it.

My Own Puttanesca

There as many versions of this famous dish, as I'm sure there are of its namesake, those ladies of the night.  What's a girl to do?  When the days are hot, the evenings still warm in the kitchen, and nothing in particular grabs your culinary attention?  You need something with zip and flavor to get you out of the humdrums.

Our solution is to start opening cupboards and fridge, pulling out those staples, hopefully present for times such as this. Things you love and shouldn't be without; Parmigiano Reggiano, anchovies, olives, capers, garlic, red pepper flakes, tomatoes (canned or fresh) and pasta.  Then, you add a bit of something to make it your own.  Substitutions are allowed.  Free expression and all that.

Smoked Salmon Mac and Cheese

A really delicious version of the traditional (if you're American) Mac 'N Cheese.  This includes a sprinkling in between layers of sliced fresh basil, and bits of chopped, smoked salmon in the center.  I made a white sauce using buttermilk and some sour cream, and the cheese was a medium cheddar and Parmesan.  Toasted, buttered breadcrumbs on top.  Oh boy.  True comfort food.

Neither of us are gluten intolerant, but just for easier digestion, I've been cutting down on our intake, whenever it's easy enough, as with this "gluten free" Quinoa Macaroni.  Taste wise, it is indistinguishable from the other, at least to me.  Maybe not to the refined buds of a professional taste tester.

Also, and on a side note, I am learning (it's taken long enough) to carefully do a mise en place for my meals.  Sometimes, just winging it turns out to be really a hot, sweaty, tiring operation.  Taking the extra time, starting early enough, and laying everything out nicely, makes cooking so much more enjoyable.  I say this in admission of what was not done for this particular dish.  Leaping into action at the last possible moment, throwing things together, hot, bothered, and snapping at my poor husband, who had the luck to arrive at just that point.  I had thought one of our grandkids would be coming along with him, which was the inspiration behind this, one of their favorite meals.  Okay, mine too, and Bob's.