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A blog filled with stories, pictures, recipes and mostly PASTA!

Story Time!

My mum is usually the one to be cooking everything at home. But that all changed when I turned 12! This was the first time I've ever helped out in the kitchen with my mum so I felt really proud of myself.

At home, my family usually makes pasta if we wanted something more than just another traditional Chinese dish. This time, we decided to make a filling pasta dish. So my mum starts off with boiling pasta from a box (Yes, from a box!). I, as the handy helper of the day got to stir in all of the ingredients in the pot. Me, as the little sous chef really enjoyed cooking with my mum even though I only stirred the ingredients in a pot. So as my mum keeps adding the ingredients, I just kept mixing and mixing and mixing until the 15 minutes of mixing was up! What we got to eat that day was a big bowl of Kraft’s Dinner!

Over the years of eating KD, I learned that I do not like mac and cheese. I would usually douse my KD with ketchup to get the gross taste out of my mouth, but sometimes I put a little bit too much and then all I could taste was ketchup. So now, I gave up on KD all together.

Most of you are probably thinking, “How can you not like KD?!”, “Giving it up is like suicide!”, or “You’re a crazy lady!!”. I’ve just grown old and tired of it, but now I moved on to better pasta dishes, like homemade pasta!!

Classroom Experience #1

May 18th, 2012 was a challenging day! We had to create a pasta dish within a short period of time in class. I don't mean quick and easy, minute maid, pasta from a box. I mean making it from SCRATCH! I had to create pasta dough (BY HAND!), roll it out, cut it, AND create our own sauce with some random ingredients provided. This may sound pretty easy, but it certainly was not. I felt like I was on a TV show called "Chopped"!

As the sauce was coming together with random ingredients that was chosen and were thought to be a good combination, I started tasting it to see if it needed more seasoning. We had to choose ingredients that would work well together with a mixture of sweetness, tart, and crunch for texture.

The final product came out surprisingly delicious. I was pretty impressed with what I can make with very little ingredients and I've realized that this is what chefs or people at home have to do! They don't really need a recipe to create something amazing. All they need are their taste buds!

Classroom Experience #2

CAKES, CAKES, CAKES, and FISHING all mixed into one!

Technically, we had an assignment in class which we had to design a cake about an international issue on food. We were placed into separate groups and my group chose fishing and what it is doing to the overall fish population. Each group was handed sheets of paper that talked about the disturbance of agriculture. I learned that in the past years, there has been a huge decrease in fish due to over fishing, pollution, and by-catching.

By creating these cakes that represent important issues, it allows us to realize how society can create long-term effects on the environment.

The cake that my group designed tells a story on how in the late 1950's, the fish population has increased so much that there is too much to count for. But to this day in the year 2012, the fish population has decreased dramatically and that the sea levels have increased. With more and more pollution, the clouds start to turn into a misty colour, which is resulting in darker skies.

Video Video!

Here is a little video that I thought you guys might find interesting. A video on how to make your own pasta dough from scratch and it is hosted by Chef Jamie Oliver.

http://www.youtube.com/watch?v=C0XVDpPBHho

Review of Kelsey's

On Saturday, May 5th 2012 at 11:30 to 1:00 in the afternoon, I dined at Kelsey's with my dear friends Amy Chen and Jennifer Lee. The hostess was super friendly right when we entered through the door. She offered us 2 areas to sit in, one by the window or one in the main dining room. We thought it would be awkward to sit by the window because people would be walking by and just stare straight at us... So we chose the main dining room. The area of where we were seated had an elegant feel to it. The walls were painted a soft, dark colour and there were big photographs of celebrities and singers hung against the walls. The lights in the restaurant were dim and the chairs were very well cushioned so that it created a very relaxed atmosphere. They set the restaurant up to make it feel so welcoming that it actually made me feel at home.

When we were seated at our booth/table, we were told that a waitress named Allie would be serving us today. Just as the hostess left, Allie came and offered us something to drink. It was like a two second switch of different employees. I thought to myself - wow, what fast service! - but then I looked around the room and I noticed there were only about 4 tables full with people. But then again, fast service means we get to receive our food faster! That was only around 11:30am; still pretty early for a full restaurant. As it got closer to 12:00pm, it got busier, but not too busy that everyone was clustered into a corner. 

Hand-Breaded Chicken Parmesan

Water with lemon

All three of us ordered water with lemon and started to look through the menu. We took about a good 5 minutes to decide what we wanted to order because we just couldn't decide which dish to choose from. We simply didn't know what to order; starting from the salad, to the pasta, to the sandwiches! It all seemed really good! In the end, I ordered the Hand-Breaded Chicken Parmesan. It was chicken breast rolled in bread crumbs and parmesan cheese, topped with garlic marinara sauce and melted pizza mozzarella, AND served over fettuccine with a garlic marinara alfredo sauce with two slices of garlic toast on the side. Even as I'm typing this, I'm drooling over the sound of it!

Sonoma Valley Salad

Caesar Salad

I also had a choice of a side salad or soup. I chose a salad called Sonoma Valley Salad, which had a blend of classic California greens topped with sweet red peppers, fresh tomatoes, crumbled feta cheese, croutons, mixed seeds and nuts, and drizzled with their spicy honey citrus dressing. Right when I received my dish, I noticed I couldn't eat this dish because there were nuts in them. And I'm allergic to nuts... I did not know what a trail mix was when Allie explained the salad - which is a blend of seeds and nuts - so I thought it sounded delicious. Of course it looked delicious but I simply couldn't eat it. So I exchanged my uneatable, delicious looking salad for a simple Caesar Salad. Which contained NO NUTS, crisp Romaine lettuce tossed in creamy caesar dressing and topped with croutons and parmesan cheese.

My acquaintance, Jennifer Lee, had the Kickin' Quesadillas (Even the name sounds delicious!). An ancho-spiced grilled chicken loaded with a blend of four cheeses and layered with cilantro, grilled sweet red peppers and onions. It is also served with salsa and sour cream. My other classmate, Amy Chen had the Classic Club Sandwich. A Grilled ancho-spiced chicken breast, with double-smoked bacon, colby cheese, fresh sliced tomatoes, romain lettuce, an ancho mayo spread that is piled high on toasted potato bread with a side of kettle chips. Yummy!! Overall, they said their dishes were very satisfying.

Classic Club Sandwich

Kickin' Quesadillas

Our waitress, Allie was very well trained towards the menu. She answered all questions asked except one. "Are some ingredients purchased local? If not, why?" Every ingredient used in their meals are fresh except their poultry. That of course, has to be frozen. Their pasta is made fresh in a separate building, but they come pre-boiled in a package and placed in the fridge every day. All dishes can be alternated to a customer's liking. For example, a vegetarian has the choice of a mean veggie burger, different pasta dishes, or they can modify a dish to how they want it. Allie also said that the chefs in the kitchen cannot have facial hair, piercings. They have to wear gloves if they get a cut, but gloves are not needed when they are portioning out dishes. (But for the people who didn't get nicked)

The only bad quality during my lunch hour was my chicken. The corners were a bit burnt but the inside was super moist and delicious. Overall, I had an excellent meal at Kelsey's Restaurant.

Here is Kelsey's website with all of their information included : http://www.kelseys.ca/home.php

Recipe #1 (Savory)

Tortellini

     

Ingredients:

• 1kg of flesh from a pumpkin
• 100g crushed Amaretti
• 100g grated Parmesan
• 100g raisins
• 100g mostarda, a sort of Northern Italian pickle you can buy in little jars. 
• Season with a little grated nutmeg 
• 500g flour (white flour and a little semolina)
• 3 Eggs
• 4-6 Sage leaves
• 3 Tbs. of butter
• Grated Parmesan

Directions: A step-by-step visual diagram to make cooking for you easier

Roast a pumpkin in the oven, peel and scrape 1kg of flesh. Add 100gr crushed amaretti, 100gr grated Parmesan, 100gr raisins and 100gr mostarda, a sort of Northern Italian pickle you can buy in little jars. Season with a little grated nutmeg

Chop everything together. Do not use a mixer, you want to keep some texture

Cover and leave in the fridge until ready, if possible overnight or at least one hour

Make a little volcano with about 500gr flour (white flour and a little semolina) and add the eggs

Beat the eggs

Combine the eggs with the flour

When the eggs do not risk running off the volcano any more, cover with the flour on the sides of the volcano. Continue until you start to have a solid mass and add the remaining flour

Avoid using the little lumps that remain on your fingers as these will puncture your dough

Stop when you have a solid, smooth ball. You may have to add a little water (teaspoon by teaspon) or some more flour to get the texture right. This very much depends on the size of your eggs, but as a rule of thumb one large eggs requires about 100gr of flour. Wrap in foil and leave to rest in the fridge 30 to 60 minutes

Use a large rolling pin to flatten the dough with swift front to back movements. You don't want to squeeze the dough by resting on top your rolling pin but rather encourage it to expand by stroking it back and forth. If you push too much you'll break it. Of course one could use a pasta machine but since you may not have one, this is a method on how to do it with a rolling pin. Continue until the dough is less than 1mm thick

Prepare the filling, a glass and a spoon

With the glass cut circles from the dough. On the picture I cut one out and inverted the glass, you can see the disc of dough covering the glass until you put your finger in it

Take a disc of pasta in your hand and add a small spoonful of filling well off center but keeping clear of the edge. Don't try to put too much dough or you'll break the dough and lose the tortellini

Fold in half

The tradition of Cremona calls for tortelli (no 'N'), which are exactly this, a disc of dough filled and folded in half. End of story. But tortellini looks better, so that's what is made. Join both ends of the tortelli over your little finger like on the picture. Press well to seal the edges off and for the tortellino to keep its shape. You can wet your fingers with water to help

Continue until you run out of filling...

... or of dough

These tortellini are so good that anything but the most subtle sauce will only ruin the balance of flavors. Melt as much butter as your diet can afford and lightly heat sage leaves

No frying, no high heat, we merely infuse the fat-soluble flavor of the sage into the butter

Bring to a fiery boil as much salted water as your largest pot will contain. Delicately - DELICATELY - immerge your tortellini into the water, if possible using a slotted spoon. Boil them for about 1 minute. Remove them with a slotted spoon. Do NOT pour the entire pot down the drain over some sieve or you'll break your tortellini

Plate the tortellini

Add some sage butter. You can leave the sage leaves otherwise guests wonder where that delicious-taste-I-can't-quite-place is coming from

You can add a little of your best parmesan, finely grated on top

Dig in! Don't try to over work your temptation!

Original Recipe: http://fxcuisine.com/Default.asp?language=2&Display=137&resolution=high&page=1

Recipe #1 (More Savory Dishes!)

CLASSIC SPAGHETTI AND MEATBALLS

 

Ingredients:

• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 medium onion
• garlic
• 1 lb lean ground beef
• 2 eggs
• Parsley 
• Bought spaghetti
• 3 cans of tomato concentrate (140 g)
• Dry sausage or pancetta
• 2 Tbsp. olive oil

Directions: A step-by-step visual diagram

Combine ground meat, crushed garlic, finely chopped parsley, bread crumbs, onion, eggs, grated cheese. Mix with a fork or with both hands until you have a smooth paste

With your hands shape walnut-sized meatballs

Fry the meatballs in a large frying pan in 2 tbsp olive oil until they are white all over and pale brown patches start to appear. Cover and reserve.

The Sauce:

In a large Dutch oven fry a finely chopped dry sausage or pancetta

Add the chopped onion and garlic and leave to color for about 5 minutes

Add the tomato concentrate little by little (ideally one tablespoon at a time), mix well and let it turn dark brown. Add a glass of water, mix everything and let the mixture bubble over high heat, adding a little more concentrate. Let it turn dark too before adding water again. Proceed like this until you run out of concentrate, then add the meatballs and a 2 glasses of water, cover and let it simmer over low heat until the pasta is ready but if possible at least 1 hour.

Fill your largest pot with water, add 2 tbsp salt and bring it to a rolling boil over your hottest burner

Boil your pasta - you can use homemade lingune or store bought spaghetti

Heat the plates and serve a generous laddle of sauce and meatballs over the pasta. Spaghetti with meatballs, an American recipe for meatball lovers.


Original Recipe: http://fxcuisine.com/Default.asp?language=2&Display=117&resolution=high