Looking for someone to eat beets with...

Today I decided I had to make pasta with beets. Nevermind that I am the only one in my house that will actually eat beets...I really just had to make this pasta.

This bright pink, cling wrapped ball is all natural!

Since the onset of football (and fantasy football) season, I've found myself basically cooking for 1: Me. Boy-O has newly entered the "cereal stage" and insists on eating cold cereal for 2 meals a day. Maybe I lack the parenting skills needed to insist that he should eat something else, but for breakfast and lunch, I just don't sweat it. And my Husband, since he's been busy with fantasy football drafts and pre-season games for the beginning of September, (somethings that I completely avoid - like all sports) has been eating out or just needing something quick...partially why I've been making all kinds of sandwiches lately. (Tuna Salad with a layer of the Roasted Red Pepper Salsa is really good!)

It's kind of nice to have a break from dinners, I guess, but I do need a reason to be in the kitchen, or I end up knitting. I have to be careful with that since I think I'm a tense knitter and end up with very sore hands for several days after completing a project. I have to work on being a relaxed, mellowed-out knitter. Any non-drug or alcohol related tips on that would be appreciated...

Since I've been trying really hard to cut back a little on the dessert faction of my life, when I saw a recipe for beet pasta in the Outpost Exchangethat came this month, it's kind of been nagging me that I'd have to try it. I've been making pasta since 1996, I think, when my Mom gave me her Atlas pasta machine that she wasn't using. For many years after, I never bought any pasta, I just made it when I needed it - since after having it the first time, no boxed stuff could really compare.

It does make a mess of your kitchen, but it really is worth it. I never really make any flavored pastas, after reading Marcella Hazen who firmly states that pasta itself should never be flavored, and all flavors should be added on top of the pasta. I've really basically held true to her doctrine, and only made a spinach pasta once from a Saveur recipe for a really delicious Bolognese Lasagna. But bright fuschia pasta from farm market beets? Yes, please. Now I just need someone to eat it with.

Clean workstation, before the flour flew...

The Exchange recipe used no eggs and semolina flour. But if I'm going to go through the trouble of making pasta, I'm going to use eggs. Nothing compares to fresh egg pasta. So, I used

Mario Batali's Roasted Beet Pasta recipe

. Since I am really going to try and find someone to eat this with, I am going to experiment with freezing fresh, dried pasta. The Exchange recipe did say to refrigerate or freeze, I think due to the addition of a vegetable, since dried egg pasta will stand quite awhile if well dried beforehand.

I love Mario Batali. When I used to watch more Food Network, I liked to watch him. He is always so passionate about whatever he is doing, and it seems to me that he really WANTS you to try it too. His recipe for pasta worked well, but it was extremely sticky even more so after it rested for 30 minutes. I probably worked in about another 3/4 cup of flour while rolling it through my maker. It did make a mess, but for some reason a crazy, pink flour mess didn't really upset me too much. I did taste the raw dough, and it did taste faintly beet-y, but I'll have to wait and see how it tastes boiled up.

The Exchange recipe also served the pasta with a blue cheese sauce with walnuts, kind of a riff on a classic roasted beet salad. I think this is how I will serve it, when I make the big batch. Usually when I make pasta, I keep the little ends and unattractive noodles to eat for lunch, and this beet pasta was no exception. So tomorrow, I think I'll cook up my little batch of seconds and just mix it with s&p and olive oil, maybe a few nuts. I'm sure a picture with be forthcoming.

Meanwhile, just look at the natural color of the beet pasta below!

So, now, who wants to eat some beets with me?

microwave the garlic???

I am not a huge fan of the microwave. I really never owned one myself until I got married, and then only because my in-laws gave us one. Truth be told, I seldom use it...but did begin to use it to warm things up after the boy-o was born and eating baby food. Back when he ate anything, I used to freeze Luc-sized portions of whatever and then just pop it in to heat up. I hate to admit that it was easier than firing up a whole burner just to heat a couple of Tablespoons.

The other day, I perused the Cooking Light mag that was on the counter at my in-laws house. Normally, I see a few things that look good, but the magazine design as a whole I really detest. It does appear that the Cooking Light people reformatted to have a more CakeWalk pleasing aesthetic, but for some reason, I just can not love this publication. I'm not what you would call a magazine junkie. I subscribe to Saveur, Metropolitan Home and until recently when I let the subscription lapse, Bon Appetit. (I LOVED the Bon Appetit redesign last January, by the way...)

I had some crimini's looking at me tonight, and pantry staples for the rest, so I decided to make the Penne with Sage and Mushrooms from the September issue of Cooking Light I borrowed from down the street.

Of course, I can not make anything without changing, so I'll let you look at the original and then I'll tell you here what I did, and what I would do differently next time. But first, did you know that you could "roast" garlic in the microwave? I googled it after a quick call to R1 to see if she had ever done it. This article came up from Melissa Clark. I decided that it was just too hot to heat up the oven to 400 degrees for 45 minutes just for some milder garlic, so I thought I'd give it a shot.

This is the best garlic (Chrysalis) from Pinehold Gardens, so I wasn't too sure I wanted to gamble on a frivolous microwaving endeavor...

I "over-microwaved" the garlic a bit I think, since I let it go for 7 minutes without checking it...but really in a pinch it does work! I'd rather have some slow roasted any day, but for this particular recipe, it was definitely passable.

It did look rather "roasted" upon its exit from the contraption...

And here is the recipe for My Version of the Cooking Light Penne with Sage and Mushrooms: Remember to consult the original link first, you may prefer it...

1 roasted head of garlic, whichever way you choose to do it. When it's done roasting, add 1/2 c. water (2 T. less if you use the microwave method) and mash the roasted cloves with the water into a paste.

olive oil

1/2 ounce dried porcini mushrooms, (rehydrated in 2 c. boiling water for 20 minutes - strain the liquid through a coffee filter, and reserve 1 cup liquid) coarsely chopped

8 oz. penne - I used leftover boxes, so it was 4 oz. of Barilla Penne Plus, and 4 oz. of the mini Barilla penne...

20 or so fresh sage leaves

6 oz. sliced crimini mushrooms

2 oz. pecorino-romano cheese, grated on the microplane

Cook your noodles. When they are about half done, start with the sauce: first heat a drizzle of olive oil over med-high heat and sizzle off the sage for about a minute. Then remove to a plate and reserve.

Then, saute crimini's in about 2 T. of olive oil for 4 minutes or so until they begin to caramelize a bit. I ALWAYS think of Michael Chiarello here (when I used to watch him) saying "now guys, go grab a beer, and do not touch them" or they don't caramelize. I swear, Michael Chiarello is responsible for me having mushrooms I love to eat... I also saute with pepper, since I love the flavor pepper takes on when it heats- but never salt, since it draws out the moisture too soon.

Then add the garlic paste, chopped rehydrated porcini's, and 1 cup of the reserved porcini soaking liquid (and s&p to taste). Boil and reduce to about 1/2, about 5 minutes. Now, here, I decided that I wanted to make it thicker, so I used about a T. of cornstarch in about a T. of cold water and mixed it in at the end of the boiling, reducing time. You wouldn't have too, but I did since it was reminding me so much of a good mushroom soup. Either way, add in the grated pecorino and let stand covered off the heat about 5 minutes before combining with the pasta and tossing in the reserved sage.

I loved the flavor of this, and my non-veg Husband ate his portion, but I know the leftovers will be mine... I think next time, I would thicken the sauce even more. I'm still not sure if this recipe will make my criteria cut for saving, but it was a good dinner all in all.

Another Winner from Food Bloggers...cheers to Mostly Foodstuffs!

It's no secret by now that I am thoroughly obsessed with finding recipes from food bloggers. It's surprising how many people post original or slightly altered published recipes on food blogs, but I'm glad they do. I'm finding so many new things to try, I may have to cut down on external media sources (aka newspapers, magazines, cookbooks) so I can cut down on the visual clutter in my kitchen. I love recipes from blogs, since I have no laptop - but do have an iPod touch. The iPod is perfect for recipe reading, and takes up so much less space than a computer would. I can also bookmark and find again easily.

A few weeks ago, during my Food in Jars phase, I found a link for a recipe on Mostly Foodstuffs. All of Deena's recipes look totally amazing, and I was mentally and with iPod bookmarking these chocolate chocolate chip cookies to try. I finally had no dessert by yesterday, since I didn't have room in the fridge and I left my plum cake on the counter under the dome...and it developed mold! I was shocked. And after only 2 days! I think its demise was due to the weather, since it's been kind of humid here, and it is a moist cake due to the fruit...but still. The only good thing about its premature departure is that it rendered me dessertless, and I finally had a reason to make these:

Chewy Chocolate Chocolate Chip Cookies!

Go ahead, click the link. I'll wait.

These were so great, and I think I've probably already eaten about 10. I did make them rather small, and also froze the bulk of them so I wouldn't continue eating them... but you can feel good about sneaking some flax and whole grain into your rather nutritionally challenged Husband like I did, and he really was none the wiser.

They kind of reminded me of the Midnight Madness

cookies that I buy at my local co-op the Outpost every once in a while. You can click the link for them above, but I've never made them since they are totally vegan, and require pantry ingredients that I don't have on hand.

The batter was a terrific thick, deep almost black color due to the 3/4 cup of cocoa powder. I knew, of course, from sampling the batter that they were going to be a keeper.

They bake for exactly 10 minutes, and rest on the tray for exactly 5, and then are really the chewiest, chocolatiest things their name could possibly suggest.

I forgot to give this sushi takeout box full to Sasa yesterday when we went to eat the Royal Rumbler at the Comet. After hearing Food Slam information on WMSE all week, I really had to go and get one of the benefit burgers last night. All I will say is it was totally worth it. Grass fed beef, bacon from one place that you should ALWAYS order bacon, and grilled jalapenos. What more could I say? After that kind of meal, I NEEDED to have a healthier dessert option around my house for awhile.

Nevermind that I should maybe try and go sugar free for a week. I know that just can't happen. So many, many thanks to Deena at Mostly Foodstuffs for a great cookie, and even more bookmarked veg ideas. I'm going to grill some extra corn tonight to try the corn dip and dressing she showcased a couple of weeks ago...

Newspaper Recipes: Fire Roasted Pepper Salsa

I think I would need to live 3 lifetimes in order to be able to try every recipe I have ever clipped from the newspaper. Lately I've been trying even harder to pare down my ever-growing collection using the following criteria:

a.) Is it too high in fat.

b.) Does it use ingredients that I usually do not have in the fridge or pantry.

c.) Is it so complex that I may only make it once (or have only made it once).

d.) Am I never going to make it, so that the little scrap of paper will end up in the endless purgatory of my hutch drawer.

Roasted peppers: like saturated pigment paints.

This recipe soared its way past my criteria, and even made its way into my handwritten moleskine notebook that I carry with me when I travel. It's so easy that it can be made in 10 minutes (not including the roasting...but you could roast the peppers anytime and even freeze them roasted), it's so versatile, that you can pretty much throw in whatever you love, and it can be served with or on top of anything and everything. Pretty much a winner all the way around.

As I recall, it was found about 2 years ago in a local free paper that I used to toss right into the recycle bin. After finding it, I then eagerly perused the paper each time it came before tossing it directly into the recycle bin. We don't seem to get that many free papers or even mail that much anymore, so I haven't seen any more free recipes from Mollie Katzen, who appeared at the time to have a syndicated recipe column. I have several of her cookbooks, so it was no surprise really that this recipe fit all of my keeping criteria.

So, here it is: keep in mind that really every ingredient is optional, and you can use whichever peppers you choose. I used some poblanos today, so I omitted the cayenne.

Fire Roasted Pepper Salsa - Mollie Katzen

• 2 lbs red, yellow and/or orange peppers, broiled or grilled
• splash of olive oil
• 1 1/2 t. minced garlic
• 1/2 t. salt or to taste
• 2 t. cider vinegar
• 1 T. fresh lemon or lime juice
• cayenne pepper to taste
• 1/2 t. sugar, optional
• 1/2 t. cumin, optional

Grill (or broil, or roast at 450 degrees for about 20 minutes until blackened in spots) peppers, discard seeds, and reserve any juice. Mince pepper flesh, stir in the rest of the ingredients. That's it. I don't even measure anything, just eyeball. Mollie's notes say you can add finely minced cucumber and diced avocado, but when I tucked it into the fridge next to some corn on the cob leftover from last night's dinner, I was thinking that may be a good addition as well.

I love this on eggs, grilled cheese or other sandwiches or on fish and added to miscellaneous taco fillings that make up the bulk of my diet.

And I love how it looks waiting to be used in the refrigerator. I love vinegar, and like to imagine that I could get about 2 weeks durability out of this salsa due to its addition...but it never lasts that long. I have to get a new pressure canner lid and experiment with canning some of this up. But I do believe that will be a project for next year.

A Dimply Plum Cake Worthy of Dorie (or in Which Gina's Visit and a new Beater Blade Inspired a second draft of the Plum Cake...)

My former employer, and friend, Gina (aka, the Goddess of Pie) left about an hour ago, and I am happy to report that I finally have a pair of mittens! GOP, Sasa and I went to dinner last night, and had just enough time for me to stop at Loop and get the Gonzo knitting advice I needed for the completion of the second thumb. So, as soon as Gina and Zippy (her Honda Fit) left the drive, I compulsively sat down and finished up the mitered mittens. I just have to block them.

Ok, WHY is my computer psycho and will not accept the change I made to make this photo horizontal? I took the picture horizontally... the computer sprites are at it again, I guess.

We had a terrific 24 hour visit, and of course, I used the excuse of visiting for another attempt at the Dimply Plum Cake. My Mother and Sister-in-Laws gave me a beater blade for my Kitchen Aid for my birthday last week, and of course it was just calling me to make something that normally I'd have to scrape down. I was so sad at the ending of my last Dimply Plum Cake (though it was a sorry sight to behold, it was oh so delicious) I decided I'd have to make another. No matter that I had almost a whole banana cream pie in the fridge I happily made Monday. I was hosting the GOP and she makes pie for a living! So yesterday I had to make a cake!

The beater blade is a really great invention. Whoever took so long to think this up should be commended. I really did not need to scrape the bowl. And the second attempt at this cake while using the stand mixer with the blade really made for a nicer, more cohesive, and inspirationally silky batter.

I made the cake in a 9 inch round cake pan instead of the springform that was my fatal error last time. Just look: I was so excited as I peered into the oven to see that I don't really need to purchase a square cake pan...

It baked up perfect and puffy and wonderfully Dimply as the name would suggest. No buried plums in this cake.

The fruit cooled and its syrup pooled and collected and made the plums juicy and much better than they actually were. All in all the cake tasted about the same as the first attempt, but was so much more beautiful. I really am all about the Plum Cake, as GOP said.

So now, I'm facing the problem of half a pie and half a cake calling me from afar as I try to stay out of my kitchen for fear of continuing to bake. Really, I've only had sugar today. I had just a piece of pie for lunch (though the cake dome of Plum Cake really was calling my name...).

I'll have to invite someone over for dessert(s), or make a private baker delivery. I keep meaning to write the lyrics of Private Baker to the tune of Private Dancer by Tina Turner, since R1 told me that phrase originally. It will probably be her that I invite to indulge in dessert(s) since her birthday is 5 days past mine, and we have not celebrated together yet.

What fun to have out of town company! I love the feeling of running a temporary bed and breakfast. We had steel cut oatmeal, made the Cook's Illustrated way, and enjoyed a very leisurely morning.

"I'm your Private Baker, your Baker for Money...I'll make what you'll want me to make..." Well, it's definitely a work in progress. I'll bet you can't stop humming this tune now. If you think of some additional lyrics, let me know. I'll bet Tina Turner is glad that somewhere someone is remembering her 1984 classic fondly - though I doubt she'd ever imagine it being somewhat related to cake.

Edited (Summer 2010):

I do sadly believe that the Beater Blade is the reason for the needed repair of my KitchenAid Professional stand mixer. Granted, the repair wasn't *too* costly, about $100 including the shipping both ways, but the employee I spoke with told me that the beater blade is not designed by KitchenAid, nor is it designed to be compatible with KA. Really, it makes sense. A stationary motor for the home kitchen can not stand up to repeated revolutions with considerable drag to contend with. Just some food for thought... After I got my mixer back from the shop, I retired the beater blade. Back to the spatula for this baker!