Pasta with Vegetable Sauce

Mmmm… homemade pasta!

We make the best pasta right in this tiny German kitchen.

Topped with tomato sauce absolutely loaded with fresh, CSA veggies, this meal hit the spot!

CSA Tomato Sauce

Feel free to alter the vegetables depending on what you have on hand.

Ingredients

2 Tablespoons olive oil

3 shallots, finely diced

2 celery stalks, finely diced

2 carrots, finely diced

3 cloves garlic, finely diced

1/4 cup red wine

1 zucchini, diced

6 crimini mushrooms, diced

2 tomatoes, diced

1 can diced tomatoes

1 can tomato sauce

2 dried chili peppers, crushed

dried basil, oregano, marjoram, salt and pepper to taste

Method

1. Heat a large sauce pan over medium high heat with the olive oil. Add the shallots, celery and carrots. Cook until the shallots begin to release their liquids. Add the garlic and continue to cook for 2-3 more minutes.
2. Stir in the red wine and cook until the liquid reduces by about half.
3. Add the zucchini, mushrooms and tomatoes. Continue to cook until the vegetables are tender. Season with salt and pepper.
4. Add the diced tomatoes, tomato sauce, dried chilies and herbs. Bring to a simmer then reduce the heat to low.
5. Continue to cook over a low heat until the sauce thickens to the desired consistency. Taste then season as needed.
6. Serve over hot pasta with fresh basil and graded parmesan cheese.

I’ve been busy working away at school in an attempt to finish my classroom before going to Budapest.

The school hausmeister is away this week so the projects I needed his help with will have to wait until I’m back.

My biggest project this summer has been to reorganize the classroom library.

I bought two extra book shelves at IKEA and Sebastian helped me put them together this morning. The books are all in their new homes and the labels are designed and waiting to be printed tomorrow. 

I can not wait to have my new and improved classroom library up and running!

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Homemade Pasta

Good things come to those who wait.

This phrase couldn’t be more true than when it comes to shopping in Germany. Generally, most products are much more expensive in Germany compared to the USA.

Luckily, there have been several times when waiting has proven to provide excellent discounts and savings on products I desperately wanted.

A few weekends ago, it happened again.

I found the pasta maker that I’ve been eyeballing since October for almost half the price.

Rather than the original €130 price tag, this beauty was reduced to €70.

Admittedly, €70 is still a lot for a single kitchen appliance, but this is one of those items that time has not crossed off of my wish list.

Just a day later, I put my new toy into action.

9 months after taking my Italian cooking course, I finally was able to use the recipe for homemade pasta.

I cut the prepared dough into four portions then started running the dough through the pasta maker one portion at a time.

Fresh, homemade tagliatelle.

I boiled half of the fresh pasta in salted water for dinner and dried the other half to be given as a gift.

A wire hanger makes a great drying rack for pasta. I imagine a thicker wooden hanger would be even better.

I enjoyed my homemade pasta with a spicy tomato cream sauce, similar to this recipe.

Homemade Tagliatelle

Recipe reposted from the original post which contains photo instructions for making the dough and rolling/ cutting the pasta by hand.

Ingredients

For 4 servings

• 200 grams. all-purpose flour
• 2 large eggs
• good pinch of salt
• drizzle of olive oil

Method

1. Create a large circular well in the flour which goes all the way down to the cooking surface. Crack the eggs inside the well and add the salt and a little olive oil.
2. Using a fork, begin to whisk the eggs pulling in flour from the side as you go. Keep the well sturdy and continue pulling in flour. Continue to whisk in the flour until you have only a small well-wall left.
3. Begin to knead in the remaining flour with your finger tips. Work gently at first and then, as the dough starts to harden, knead regularly.
4. The dough will be quite dry. Keep kneading for about 10 minutes or until your dough is smooth and elastic.
5. Make a ball with the ugly sides under and then squeeze out your dough until it is like a thick pancake. Dust your working table very lightly and dust the top of your ball of dough.
6. Using a rolling pin, start in the center and push all your weight into a back and forth motion until you reach the ends. Rotate the dough 45 degrees and then repeat.
7. Keep rolling out the dough and when it becomes too big, have a friend hold down the ends for you or simply fold some of the dough over the edge of the table and lightly lean on it. Roll until your dough is about 2 mm thick.
8. Fold in two inches of the ends of your dough on both sides. Dust with flour then fold over again on both sides. Dust and repeat until you reach the middle. Fold the two ends on top of one another.
9. Using a sharp knife, cut straight down through your pasta to create a uniform width of about 1/2 cm. Keep slicing without moving your already cut pasta.
10. Grab a hold of the first layer of pasta and shake out to separate the strands and remove excess flour. Pile up.
11. Cook your pasta in a pot of boiling water which is very well salted (as in one whole handful of salt.) When you add the pasta the water will stop boiling. Once it begins to boil again, your pasta is cooked.
12. Remove the pasta from the water and add directly into your prepared sauce. You may need to add a little more pasta water.
13. Serve your pasta with more parmesan, salt and pepper.

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Sourdough Pizza Dough

Yesterday I shared a recipe for sourdough bagels from a book published 8 years before I was born: Sourdough Cookery by Rita Davenport.

Today I’m here to share another recipe from the oh-so-talented sourdough baker, Rite Davenport.

In her book, Rita shared not only her recipe for the dough, but also her pizza sauce recipe and suggested toppings.

You’re going to have to buy her book to get the whole kit and caboodle, but I’m happy to share the sourdough pizza dough recipe.

Sourdough Pizza Dough

Makes 2 very large pizzas

Ingredients

1 1/2 cups sourdough starter

1 cup warm milk

1 1/2 teaspoons salt

2 Tablespoons sugar

2 Tablespoons cooking oil

2 1/2- 3 1/2 cups all-purpose flour

olive oil for brushing

Method

1. Add the milk, salt, sugar and vegetable oil to the sourdough starter. Stir together. Add flour 1/2 cup at a time. Stir well after each addition. Add enough flour until the dough is too stiff to stir with a spoon. Dough should be heavy but elastic.
2. Turn the dough out onto a floured surface and knead 5-10 minutes.
3. Place dough in a greased bowl. Cover with a damp cloth and set in a warm place, free from drafts and let rise about 2 hours or until doubled in size.
4. Divide dough into two equal parts. Stretch or roll out each part to create a round pizza dough. Create a slight ridge to form a crust.
5. Brush the dough with olive oil and continue to create your pizza as you wish.

Our first pizza dough was used as a base for a vegetable pizza which included tomatoes, zucchini, mushrooms, spinach and broccoli.

Oh so good!

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Ravioli with Sundried Tomatoes and Fava Beans

The final vegetables to be used from last week’s vegetable box delivery was another new to me veggie- fava beans.

These double pod beans have the most protective surroundings I’m aware of.

After removing the beans from the large sponge-like-lined bean pods, I tossed the beans into boiling water to blanch.

Post blanched fava beans.

The job to prepare these well-packed beans is not over yet.

Simple tear a bit off the end of the protective skin and give a little squeeze to the beans.

The fava beans should easily slip out. Now, the beans are ready to be used.

Spinach stuffed ravioli made the perfect base for a simple sundried tomato and fava bean topping.

Once the fava beans were shelled, this dish was ready in 15 minutes.

Recipe slightly adapted from The Italian Dish

serves 2

Ingredients

1 1/2 cups fresh fava beans, pods removed

2 servings prepared ravioli

2 Tablespoons extra virgin olive oil

1 1/2 Tablespoons butter

1 medium onion, diced

2 cloves garlic

1/4 cup pine nuts

1/4 teaspoons red pepper flakes

1 teaspoon dried oregano

6 sundried tomatoes, sliced

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

2-4 Tablespoons grated pecorino cheese, plus more for garnishing

12 fresh basil leaves, roughly chopped

Method

1. Put a large pot of salted water on to boil for the pasta. Put another large pot of salted water on to boil to blanch the fava beans.
   Place a large bowl of ice water next to your stovetop.
2. When the blanching water boils, throw the shelled fava beans into the pot and blanch them for about one minute.  Remove them  to a bowl of ice water to stop the cooking process.  Remove the translucent skin from the beans by peeling off a bit of the skin and gently squeezing the beans.
3. Add the ravioli to the pasta water to cook and start preparing your sauce.
4. In a large skillet, add 1 tablespoon of butter, the onion and 1 tablespoon of the olive oil and cook until the onion starts to soften, about 2 minutes.
5. Add the garlic and pine nuts and cook until both have begun to toast, about 2 minutes, stirring often to keep the garlic from burning.
6. Add the red pepper flakes, oregano and 3/4 cup of the pasta water and mix to combine.  Add the fava beans.
7. When the ravioli begins to float, remove with a strainer and add right to the skillet with the onion and fava bean mixture.  Gently toss until the pasta is coated with the sauce, about 1 minute.
8. Remove the skillet from the heat.  Add the salt and pepper, the rest of the butter and the remaining tablespoon of olive oil, the grated pecorino cheese and the basil and mix everything together well.  Serve sprinkled liberally with more pecorino and black pepper.

Enjoy!

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Fennel and Red Onion Pizza with Balsamic Reduction

While writing my pizza post from last night, I realized I never shared the previous week’s pizza.

This pizza was too good not to share.

I had a fennel bulb from my CSA delivery that needed to be used so I slowly cooked the thinly sliced bulb in a bit of olive oil along with a red onion until just before tender.

I then poured in a couple heavy glugs of balsamic vinegar and continued to cook the mixture until the vinegar reduced by over half and became thick.

Fresh yeast pizza dough naturally formed the base of the pizza, topped with a very light brushing of tomato sauce and then the fennel mixture. I used fresh mozzarella and goat cheese along with sliced black olives.

This combination was amazing.

Once baked and out of the oven, I sprinkled some of the fennel greens over top.

Sweet balsamic and salty cheese.

Delicious!

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Sicilian Pasta with Cauliflower

Amidst report writing this evening, I took a much needed break to made a delicious dinner.

A lovely head of cauliflower was delivered in my CSA box this week and thanks to tastespotting, I found the inspiration for my meal.

Using the ingredients I had on hand, I slightly altered the original recipe; making this a vegan pasta dish while maintaining the addition of a protein through TVP ‘breadcrumbs’.

If you are looking interested in detailed step-by-step photo instructions, I encourage you to visit Ward Street Bistro.

The ingredient list is quite simple, relying mainly on pantry staples.

Gently toast the TVP in olive oil until it turns golden brown and resembles breadcrumbs, set aside. Wipe out the skillet, add more olive oil then cook the cauliflower over medium heat until soft.

Once the cauliflower is softened, add the garlic and tomato paste mixture. Cook for a few minutes then add the saffron water, capers, chili peppers, salt and pepper. Cook until thickened into a sauce. Add the cooked pasta with a bit of pasta water if necessary.

  Serve the pasta topped with chopped fresh parsley and the TVP breadcrumbs.

Enjoy!

Sicilian Pasta with Cauliflower and TVP Breadcrumbs

Vegan~ Vegetarian~ Serves 4

Inspired by Ward Street Bistro

Ingredients

1/3 cup small textured vegetable protein (TVP,) slightly rehydrated with 1 teaspoon water

1 tablespoon of olive oil

3 tablespoons tomato paste

1 14 1/2-ounce can diced tomatoes in juice

4 tablespoons extra-virgin olive oil

1 large head cauliflower, core removed, florets finely chopped

5 cloves garlic, peeled and minced

2 tablespoons roughly chopped capers

A generous pinch crumbled saffron dissolved in 1/4 cup warm water

3/4 pound whole wheat pasta

Finely chopped Italian parsley

2 crumbled small dried chilies

salt and pepper to taste

 

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh TVP and toast until golden brown. Set aside.
2. Combine the tomato paste and juice from the can of tomatoes in a small bowl. Stir to combine (reserving the diced tomatoes).
3. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the chopped cauliflower to the skillet. Cook the cauliflower until it is softened, about 5 minutes.
4. Add the minced garlic and tomato paste/juice mixture to the skillet. Cover and simmer the sauce over low heat for about 10 minutes, until the cauliflower is very tender.
5. Add the reserved diced tomatoes, the roughly chopped capers, and the dissolved saffron to the skillet.
6. Simmer the sauce, uncovered, over medium heat until it thickens, about 5 minutes. Add the crumbled dried chilies and salt and pepper to taste.
7. Cook the pasta according to the package directions. Turn the drained, hot pasta into the warm sauce and stir thoroughly to combine.
8. Serve immediately garnished with the toasted TVP ‘breadcrumbs’ and chopped parsley.

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Italian Bread

I’ve really been getting into bread baking lately.

I’m pretty sure fresh yeast has been the reason for this change.

Previously, I hated bread baking. After hours of work, I always ended up with a brick hard block of tasteless bread that could barely be cut, let alone eaten.

Fresh yeast.

Fresh yeast has saved me from the yeasty beasty of ruined breads.

My most recent bread baking adventure turned out really well.

I followed this recipe for Italian bread.

I subbed 1 block of fresh yeast for the active dry yeast which was called for in the recipe. I also used all-purpose flour rather than bread flour since I didn’t have any on hand.

Although the recipe creator called for using a stand mixer, my hand-held mixer did the job.

The vital wheat gluten really made the dough tough.

I did as I was told, and kneaded the bread for 15 minutes.

After rolling the dough in a bit of olive oil, I set it aside to rise…

and rise it did!

After punching the dough down, I split it into two parts to be rolled into logs.

One loaf was rolled in freshly chopped rosemary.

The second loaf I left as is. Plain and simple.

The loaves were set on a baking sheet lined with parchment paper that had been dusted with cornmeal.

Covered with a damp towel and set aside to rise, this is how the loaves looked after the second rise.

I love fresh yeast.

Each loaf got a few diagonal slices.

Pretty little rosemary flecks. Unphotographed, the loaves received an egg wash before being stuck in the oven to bake.

It’s hard to see here, but there’s a dish with hot water under the baking sheet.

Fresh out of the oven!

Hollow sounding when tapped and golden on the outside.

Chewy and soft on the inside.

Every time I have success, it chisels away at my bread baking insecurities.

If you’ve not tried baking with fresh yeast, I highly recommend it.

Fresh yeast might just change your life.

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Freezer and Pantry Pasta

If you plan on ever visiting Germany, there is one important tid-bit of information you need to know first.

Nothing is open on Sundays in Germany.

That’s right, no 24-hour shopping here.

The only businesses you will find open on a Sunday are restaurants, some bakeries and gas stations.

That’s about it.

We returned to Germany very late on Saturday night.

Back in Bonn to a very empty refrigerator.

Can you see where I’m going with this?

Lunch on Sunday (and consequently, leftover lunch today) was created from the odds and ends found in our freezer and pantry.

 

Our Freezer and Pantry Pasta included:

• the last 4 florets of frozen broccoli
• a final chunk of frozen spinach
• 2 cloves of garlic
• 1 green chili
• 3/4 cup rehydrated TVP
• 1 can of tomatoes
• 1 jar plain pasta sauce
• Italian seasoning
• dried oregano
• whole wheat pasta

Surprisingly, this makeshift meal tasted fantastic!

Gotta love that!

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Fresh Yeast Pizza Dough

As I type this, a friend of mine is cooking in Umbria, Italy. After returning from my cooking vacation in Italy, I passed along the business card. What do you know, he booked!

I can not wait to hear about his vacation. If his stay is anything like mine, it is going to be one his favorite vacations.

All this reminiscing is going somewhere, I promise.

Pizza Dough.

On the first day of my cooking course, I learned how to make real Italian pizza dough. It was so easy and tasted simply divine.

I promised myself I would make homemade dough from then on out.

No delivery.

No frozen pizza.

Homemade pizza all the way.

Well, to say that I didn’t hold to that promise is putting it lightly.

As a matter of fact, I’ve been ordering more pizza lately than I’d care to admit.

You see, Sebastian and I have started a bit of a bad habit. For the past 3 weeks, we’ve ordered pizza every Tuesday.

Gross, I know.

Yesterday, I put a stop to this dirty habit by preparing enough homemade pizza dough to last us 6 weeks.

Here’s my step-by-step to homemade pizza dough and how to use fresh yeast.

Let’s get started!

Simple stuff here: 1 kg of all-purpose flour, 2 tsp. sugar, 2 blocks fresh yeast, 2 large pinches of salt, 2 (+) cups of warm water.

Here’s what a block of fresh yeast looks like in Germany. It is kept in the refrigerator section of the grocery store and costs about 20 cents.

Pull back the paper and this is what you get. A dry, crumbly block of yeast. You can already smell it by now.

The bowl contains the sugar and 2 cups of warm water. All you have to do is break up the yeast and drop it into the waiting water.

Fresh yeast has a strange texture, one I’m not quite sure how to describe. Sort of rubbery and spongy all at once.

    Stir the yeast and water, breaking up any yeast chunks and allowing it to evenly dissolve. Then, set the yeast off to the side and let it do its thing.

  Meanwhile, mix the flour and salt.

After only a minute or so, the yeast will begin to foam.

It’s alive!!!

  Make a well in the flour and pour the yeast mixture in.

Now put your camera down and get in there with your hands.

Mix, mix and mix some more.

  Add more water as needed to form an elastic dough. I added about 1/4 cup more water.

Once the dough looks like this, it’s ready to be turned onto a floured surface.

 Now it’s time to kneed.

  Kneed the dough for about 7 minutes, or until it is smooth and stretchy.

Almost there, feel free to add another dusting of flour if the dough begins to stick to your surface.

Looks good!

  Place the dough into a large floured bowl. Flour the top and sides of the dough as well.

Slice an X into the top. You will literally be able to see the dough rise in front of you. 

Fresh yeast is the way to go!

Cover the bowl with a damp cloth and let the dough rise in a warm place. My sunny radiator worked great.

Here is what the dough looked like about 20 minutes later.

1 hour later.

After an hour of rising, punch the dough down.

Kneed the dough again for a few minutes.

Cut the dough into 6 even portions.

Individually kneed each of the dough balls.

Roll each ball around in flour to prevent sticking in the bag.

    Place each pizza dough into a freezer-safe bag.

Close the bag and freeze until ready to use.

To use a frozen dough, simply remove from the freezer a day before you want to make pizza. Allow the dough to thaw in the refrigerator. 1 hour before making the pizza, place the dough in a large bowl in a warm place and let it rise once more. Punch down, kneed and bake as usual.

With plenty of pizza dough ready to go, I really have no more excuses. 

Frozen pizza is a thing of the past.

To see more about my experiences taking cooking lessons in Italy, visit the links below.

Learning about Umbria from other Bloggers

Welcome to Italy and Florence

European Chocolate Festival

Cooking School Day 1

Cooking School Day 2

Cooking School Day 3

Cooking School Day 4

Leaning Tower of Pisa

Before going to bed, I wanted to wish my big brother, Ben, a very happy birthday.

I admire your positive attitude and jovial nature.

I’ve been thinking about you all day.

Just so you know, there are 18 little kids from all over the world, currently living in Germany, who heard about 15 Brother Ben stories today.

You’re awesome and I’m so lucky to have you for a big brother. I love you, Boy.

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Opening Night

For those of you who do not know me personally, this may come as a surprise.

I am a teacher by day and an actress by night.

Although I’ve not mentioned it on here before, I’ve been rehearsing to perform in a play since before the summer holidays. After many long hours and months of rehearsing, tonight is finally opening night.

I will be performing in the English theatre group, The Bonn Players’ performance of The Importance of Being Earnest.

The dress rehearsal went very well last night and I have a good, although nervous feeling about tonight.

Before heading to the theater, a fast and filling dinner was required.

  Cooked garlic, eggplant and mushrooms with crushed chili flakes.

Italian noodles, given to me as a birthday gift!

Nearly there…

Pasta with Eggplant and Mushrooms

Similar to Pasta alla Norma

Ingredients

• olive oil
• 3 cloves garlic, slivered
• 1 eggplant, spongy parts removed and cut into chunks
• 5 large mushrooms, chopped into chunks
• 1 crushed dried red chili pepper
• 1 can tomato sauce
• salt to taste
• Italian seasoning to taste
• pinch of sugar
• Parmesan cheese… lots of it!
• cooked pasta

Method

1. Heat about a tablespoon of olive oil in a non-stick pan. Cook 1 clove of slivered garlic until translucent. Add the eggplant and chili- cook over medium heat until partially cooked. Add the mushrooms and season with salt. Cook until the vegetables are tender. Remove from heat.
2. Heat 2 Tbsp. more olive oil in the same skillet. Cook the remaining 2 cloves of garlic until translucent. Add the tomato sauce, Italian seasoning and sugar. Toss in a small handful of parmesan cheese and cook over medium low heat until the sauce thickens a bit. Taste and flavor as needed.
3. Add the cooked mushrooms and eggplant to the tomato sauce.  Cook through. Add the cooked noodles and toss to coat. Throw in another handful of parmesan.
4. Serve with fresh basil and a sprinkle of parmesan.

I hope my garlic breath doesn’t cause anguish on stage tonight!

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