Tag Archives: italian

Beef, Bean and Cheese Burritos/ Meat Lover’s Lasagna

I had a pound of lean ground beef in my freezer and, with a bountiful pantry, was torn between various possibilities. The front runners were beef burritos and a meat lasagna as I already had all the ingredients for either one. Including a batch of fresh pasta sitting in the fridge ready to be rolled out.

I decided to make small batches of both starting with a common base.

Ground Beef Base for the Two Dishes

1-2 tsp vegetable oil
1 small onion, finely diced
2-3 small cloves garlic, finely minced
1 lb/454 gm lean ground beef
1/2 tsp salt
1/2 tsp dried oregano

In a large saute pan, fry the onions in the vegetable oil over medium heat until they become translucent and start picking up some colour on the edges. Add the garlic and continue frying for another minute or so, until the garlic is translucent as well.

Crumble the beef into the pan and fry until no longer pink, breaking up the meat into crumbles. Sprinkle the salt and dried oregano over the top of the meat, stir through and continue cooking for another few minutes.

Remove the pan from the heat, drain off the excess fat and transfer half the mixture to another container. Reserve for the meat lasagna.

Unfortunately, my home made flour tortillas weren’t large enough to fold into burritos, especially with anything else inside other than a generous tablespoon of Beef, Bean and Cheese Burrito filling, so I settled for burrito ‘wraps’.

Beef, Bean and Cheese Burritos – enough filling for 8 burritos, 4 servings at 2 burritos per servings

1/2 of the Ground Beef Base from above
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp smoked paprika
1/8 tsp Spanish paprika
1/4 cup salsa (mild, medium or hot) **
1/2 lb/ 227 gm canned re-fried beans
1/4 cup shredded cheddar cheese

Optional toppings or fillings
sour cream
guacamole
shredded lettuce
additional salsa
Mexican rice

8 home made sourdough flour tortillas or purchased regular 8 inch tortillas

** I had a package of taco seasoning (from a Taco Bell taco making kit) left in the freezer from the last time I made tacos so I used that instead.

To the ground beef base left in the saute pan, add the herbs and spices (cumin, chili powder, both paprikas) and stir through, cooking for a few minutes. Add the salsa and re-fried beans, mixing well, and continue cooking until the burrito mixture is warmed through. Take the pan off the heat and stir the shredded cheddar cheese through the mixture.

A picture of the ground beef base reserved for the lasagna and the finished beef, bean and cheese burrito filling.


Fill warmed tortillas with a couple of tablespoons of the burrito filling and then the other toppings or fillings.

Serve with salad.

Meat Lover’s Lasagna – enough for 3 to 4 servings

Meat Lover’s Lasagna – makes one 2.2 lb/1 kg lasagna, fills one 8 x 3 7/8 x 2 15/32 inch disposable aluminum baking pan

Meat Filling
1/2 of the Ground Beef Base from above
1/4 lb (2) hot Italian sausages, removed from casings
1/2 tsp dried basil
1/2 cup jarred tomato sauce

For Assembly
8 sheets commercial or home made pasta sheets, cooked until al dente
1/2 cup jarred tomato sauce, reserve 1/4 cup for topping
bechamel sauce (1 tbsp butter, 1 tbsp flour, 1/8 tsp ground nutmeg, salt and pepper to taste)
1/4 cup grated Parmesan cheese
~1/3 cup shredded mozzarella cheese

In a large saute pan over medium heat, crumble the sausage meat, frying the meat until it is no longer pink. Drain off any excess fat. Add the reserved half of the ground beef base and the dried basil. Cook for several minutes. Stir in the first 1/2 cup of tomato sauce and set aside to cool.

Preheat your oven to 350 deg F.

Reserve half of the 2nd 1/2 cup of tomato sauce.

In the bottom of your baking pan, spread 1-2 tbsp of remaining tomato sauce. Lay a sheet of cooked pasta over the sauce and then spread one quarter (1/4) of the meat mixture over the pasta. Spread another 1-2 tbsp of tomato sauce over the meat. Add another pasta sheet and one third (1/3) of the bechamel on top of that. Sprinkle a generous tablespoon of the grated parmesan over the bechamel and then top with another sheet of pasta. Repeat with the meat sauce/tomato sauce, pasta, bechamel/parmesan, pasta layers until you finish with your last sheet of pasta. You’ll have used up all eight of your pasta sheets.

Tuck any excess portions of your pasta sheet down into the pan so that it doesn’t poke up. Spread your reserved 1/4 cup of tomato sauce over the pasta and sprinkle a generous handful of the grated mozzarella cheese over the tomato sauce.

Place your baking pan onto a large baking sheet, in case of over flow during cooking, and bake for 40-45 minutes in your pre-heated oven. If you like a browned top, you can turn on the broiler and brown the cheese … a BIT. Be careful. You don’t want a black cheese topping, especially after all the time you’ve invested in assembling this delicious dish.

Serve with salad.

Pasta Possibilities … Egg Noodles

ETA (07/31/2017): Picture of Mákos tészta added

Whether or not you’re on a budget, pasta is the start of many amazing dishes that don’t make you feel like you’re tight on cash.

I ended up making the usual ‘boring’ pasta dish because I had leftovers in the fridge that I wanted to use up … cooked hot Italian sausages and jarred pasta sauce from making a couple of pizzas on Saturday. And, because I’ve already made several heavy Hungarian dishes and both my two other options were also Hungarian. I hope to make them sometime in the next week and post pictures then.

These are the Hungarian noodle dishes I was GOING to make.

Mákos tészta (sweet poppy seed noodles) …

or Túrós czusza (curd cheese and bacon noodles) or Kaposztás tészta (cabbage with noodles)

Which one do you think I should make??

Instead of using dry pasta, I made fresh egg noodles with semolina … just enough for 2 servings (scaled down to use 1 egg) and am re-posting the recipe here. It’s very easy and you don’t even need a pasta machine to make them though I did for the convenience.

Fresh Semolina and Egg Pasta – 1 lb of pasta, enough for 4 servings

1 cup (170-180 gm) all-purpose flour
1 cup (200 gm) semolina flour
a pinch salt (1/8 tsp)
3 large eggs
1 tbsp extra virgin olive oil

Sift together all-purpose flour, semolina flour, and pinch of salt. (Remove about 1/4 cup to a separate bowl and use it to knead with.)

On a clean surface, make a mound out of the flour mixture then make a deep well in center.

Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. (To know when you’ve kneaded it enough, form the dough into a ball and cut it in half. The inside shouldn’t have pockets/holes in it but look nice and compact.)

Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 1 hour.

Roll out the dough with a pasta machine or a rolling pin to desired thickness (<1/16th of an inch or 1 mm).

Let air dry for 10-15 min before cutting, especially with your pasta machine cutters. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.

Bring water to a boil in a large pot, adding about a tbsp of salt.

Cook pasta until it is tender but not mushy, 1 to 8 minutes (2 1/2 minutes in this case) depending on the thickness. Drain immediately and toss with your favorite sauce.

Speaking of pizza … here’s what I made.

Brutti Ma Buoni ver. 2 – Uncooked Batter

I recently made a quick batch of blender Hollandaise sauce using a recipe a blog friend shared with me and had two egg whites to play with. So I made the ‘easy’ version of ‘brutti ma buoni’.

Pavlovas, vanilla pine nut ‘brutti ma buoni’ and chocolate almond ‘brutti ma buoni’

I left out the cocoa powder. Instead, I added a tablespoon of vanilla sugar for flavour. And for nuts, I toasted pine nuts and chopped them up coarsely. I took the egg whites out of the fridge and let them sit at room temperature for about half an hour, and added the sugar a tablespoon at the time, but had trouble getting the sugar to dissolve so I stirred in the nuts and baked them off anyway.

  

Rather than getting my usual glossy looking meringues, they were dull and gritty looking after baking.

The taste was still good though. I only added nuts to half the meringue while baking the rest plain. I loved the moist centers of the plain meringues … they turned out more like pavlovas but the vanilla ‘brutti ma buoni’ were tasty. I preferred them to the chocolate version, to be honest.

Inside the vanilla ‘brutti ma buoni’

Brutti Ma Buoni (“Ugly But Good” Cookies) ver. 1 – Cooked Batter

UUUUGLY Cookie Warning!!

REALLY … I’m NOT kidding. These cookies look funky, especially before you bake them, but they DO taste good.

I’ve been meaning to make these cookies for some time but kept putting it off, until now.

There are two basic techniques or versions of “brutti ma buoni”, and of course, I chose the more complicated one which involves cooking the meringue batter to dry it out before it’s spooned out onto a baking sheet and baked. Even though I watched several videos, I overcooked the batter so that the last few cookies ended up dried and crumbly. These cookies had cocoa powder folded into the batter. Hazelnuts seem to be used most commonly in the recipes that I researched but, I used sliced almonds, since I had some in my freezer. Other nuts like pine nuts, pecans or even walnuts, may be used alone or in combination.

Brutti ma buoni al cioccolato (Chocolate “Ugly but Good” Cookies) – makes 10-12 cookies

2 egg whites (~75 gm)
150 gm white sugar
150 gm nuts, toasted and chopped coarsely**
2 tbsp unsweetened cocoa powder

** Almonds, hazelnuts, pecans, pine nuts, walnuts

Line a baking sheet with parchment paper.

Remove 1 tbsp of the sugar and sift it, together with the cocoa powder, into a small bowl. Set aside.

Preheat the oven to 300 degrees Fahrenheit.

In a large, clean mixing bowl, whip the egg whites until they form soft peaks. Gradually spoon in the sugar and continue whisking until hard peaks form. Fold in the sugar/cocoa mixture, then the nuts.

You can spoon the meringue “batter” onto the baking sheet at this point and bake it OR transfer it into a thick bottomed sauce pan and cook on the stove top at medium-low heat while stirring gently. Cook, scraping the bottom, until the batter has dried out and starts pulling away from the bottom and sides, about 10-12 min. (NOTE: Remember, the batter keeps cooking when you pull the pan off the heat so you might want to under cook it a bit.)

Using 2 tablespoons (scrape out the batter from the first with the second) transfer mounds of the batter, onto your lined baking sheet, about an inch apart, and bake for 20-25 min. They will be firm to the touch, but soft deep in the centre.

Let the cookies cool on the baking sheet for 5 to 10 minutes, after which they’ll be easier to remove with a thin spatula.

Let finish cooling on racks.

You can store leftover cookies in an air tight container in a cool dry place. Don’t refrigerate or freeze.

Spinach Malfatti or “Poorly Made” Spinach Dumplings

Sometimes you run across the most interestingly named dishes while browsing through cookbooks or surfing the internet. Malfatti, or “poorly made”, refer to a type of rolled spinach and cheese dumpling, and like the cookies brutti ma buoni or “ugly but good”, also from the Italian, the result is much tastier than the name would suggest.

Although they’re commonly served with a browned butter and fresh sage sauce, I’ve also found a version served with a marinara sauce and one with halved and sauteed grape tomatoes.

The dish is tasty but also an example of frugality … stretching a bit of cheese, spinach from the garden, and leftover bread in the form of bread crumbs, into a tasty and filling meatless dish.

Spinach Malfatti – I forgot to add the lemon zest to the dumpling mixture so I sprinkled it over the cooked dumplings instead. It was still tasty.

Regional naming variations:
ravioli nudi or gnudi (naked ravioli), gnocchi or ravioli verdi (green dumplings or ravioli), gnocchi di ricotta e spinaci (ricotta and spinach dumplings), strozzapreti (priest stranglers)

Spinach Malfatti (‘Poorly Made’ Dumplings) – serves 4

1 pound of fresh spinach (or a 10 oz/300 gm package of frozen spinach)
1/2 pound (8 oz, 225 gm) ricotta
1 cup breadcrumbs
1 tsp grated nutmeg
1/2 cup Grana Padano cheese (or Parmigiano-Reggiano)
2 eggs, slightly beaten
zest of one lemon, lemon reserved for sauce
flour for rolling the malfatti (all purpose or tipo “00”)

Sage Butter Sauce

1/2 cup (1 stick, 4 oz, 113 gm) unsalted butter
2 tbsp fresh sage, whole, torn or chopped as preferred and depending on the size of your sage leaves
1/4 cup cooking water from the dumplings
lemon, reserved for juice

Blanch the spinach in boiling water and then finely chop. Remove all the excess water out of the spinach by squeezing it really well in a dishtowel. (For convenience, a thawed 10 oz/300 gm package of chopped frozen spinach that has been squeezed dry may be used.)

Combine the spinach with ricotta, breadcrumbs, grated nutmeg, lemon zest, grated Grana Padano cheese, and eggs.

Flour your work surface, and divide the dough into 4 pieces. Roll each piece into a log, about an inch thick. Cut each log into dumplings about an inch wide. Toss the dumplings with a bit of flour if you’re not going to cook them right away.

Bring a large pot of salted water to a gentle boil then add the dumplings and cook until they float to the top, about 3 to 4 minutes. Before you drain them, reserve 1/4 cup of the cooking water.

The bar shaped dumplings are most often called ‘malfatti’ while the round ones are what seem to be called ‘gnudi’

Making the sage-butter sauce

Melt the butter in a saute pan over medium heat. Add fresh sage, and cook until the butter just begins to brown. Then whisk in about 1/4 cup of the pasta cooking water, gradually, so it emulsifies with the butter. Add your drained dumplings to the butter and shake the pan gently to coat.

Just before you serve the dumplings, squeeze some lemon juice over them and grate a little more grana padano cheese over the top.

Sweet Potato and Ricotta Ravioli with Prosciutto and Pea Sauce

I haven’t made ravioli from scratch in a while but after picking up a pound of ricotta cheese from the local Italian grocery store and with a medium sized sweet potato sitting on the counter in the kitchen, I had my inspiration. An economy ($2.31 for ~3.5 oz) package of prosciutto ends and a cup of frozen peas made for a tasty sauce.

Word to the wise … don’t start rolling out pasta late in the day when your kitchen is hot and you’re cranky and tired. Cause you end up rolling the pasta too thin, and then forget to cover it so it dries out. And trying to turn your thin drying pasta into sacchettini (little purses) when the tortellini shaping isn’t working out. Well, it’s not pretty. I ended up with some misshapen sacchettini and free-form square ravioli which I froze for bagging. Then I dropped the package. Cooked them anyway and covered them with the sauce and grated cheese and ate them anyway in protest.

Broken free-form ravioli covered with sauce and grated Parmigiano-Reggiano – It was delicious.

I made a couple dozen ravioli in my molds with the last of the filling, boiled them up, as well as the sacchettini, tossed them with the sauce and then froze them away for work lunch and two future meals.

RECIPE … well, here’s a list of ingredients, anyway

Pasta – 1 cup all purpose flour, 1 cup semolina flour, 1 tbsp extra virgin olive oil, 1/4 tsp salt and 3 large eggs make 1 lb of pasta, enough for 4 people

Filling – 1 cup cooled mashed sweet potato, 1/2 cup ricotta cheese, 1/2 cup grated Parmigiano-Reggiano cheese, 1 tsp dry minced onion, 1 large egg, 1/4 tsp dried thyme, pinch or two dried garlic powder, salt (1/4 tsp) and ground black pepper (1/8 tsp) to taste. Enough for about 4 dozen ravioli at 1 tsp filling for each.

Sauce – 1 tbsp extra virgin olive oil, 3-4 oz prosciutto, thinly sliced and cut into strips, 1 cup fresh or frozen peas, thawed

Prosciutto and pea sauce combined with the broken ravioli … pretty all on its own.

I have the trimmings of the pasta in the fridge and may make plain noodles later today. Or maybe not.

PS: Ended up with 200 gm of tagliatelle noodles.

I made some duck fat brioche dough and turned it into hamburger buns and hoagies earlier that morning for a planned bbq the next day. Watch for pictures.

Simple Spaghetti Sauce/ Sunday Gravy

A while ago I bought a big (100 fl oz) can of peeled, whole San Marzano tomatoes with the intention on making Marcella Hazan’s tomato sauce with onion and butter. But you know what they say about ‘intentions’.

And then, a couple of days ago I was brainstorming an idea for a “Sunday sauce”, a pasta sauce that varies with the household making it. I was going to throw in some ground beef, a couple of pork chops, even a chicken breast, all of which transform a simple pasta sauce into a ‘gravy’. Then I realized that that pound of ground beef that I had in my freezer … wasn’t there after all. And I didn’t want to just use the chops and breast.

So I went to the market and ended up with five pounds of medium ground beef. At which point, I was faced with a variety of culinary possibilities. Three pounds were immediately portioned into freezer bags of one pound each and stored away for the future. I browned off the other two pounds and made a quick spicy beef burrito filling with half.

The second pound of cooked ground beef was drained well and frozen as well.

And now back to that can of tomatoes … I took out my dutch oven and sauteed a finely diced onion and a large clove of garlic slowly, over medium heat, in 2 tbsp of extra virgin olive oil and 2 tbsp of unsalted butter until they were soft but not coloured at all. Then, I added about a teaspoon of dried basil (as I didn’t have any fresh), a half teaspoon of salt and a heaping teaspoon of sugar, and half the can of the tomatoes, crushed by hand and roughly seeded, along with their liquid. I had a bit of Parmesan cheese rind so I threw that in as well. After simmering the tomatoes, covered, for an hour …

… I pureed them with a hand blender and then simmered the sauce for another hour. Taste for seasoning. You might want to add another pinch or two of sugar if the sauce is too acidic.

The result was amazing.

Serve the sauce over pasta or polenta, as a dip for bread or pizza rolls/bites, dress a meatball sub or chicken parmigiana or use as an ingredient in a decadent pan of lasagna.

Pork Chops alla Pizzaiola

I’m not posting a recipe with amounts below but more of a guideline. For a more detailed recipe, try Giada or Rachel Ray.

Boneless or bone-in, pork chops make for a fast and tasty meal.

I got tired of my regular ways of cooking them – panfried with gravy or without, ‘shake and bake’, breaded (using Italian seasoned or panko breadcrumbs) and then fried or baked…

… so, with some leftover pizza sauce with mushrooms as an inspiration, I made this flavourful dish which can be served over pasta, mashed potatoes, polenta or rice. A comfort dish with some red pepper flakes to give it a bite. I didn’t have any wine to slosh into the sauce but if YOU do, go for it.

Pork Chops alla Pizzaiola

“Pork chops alla pizzaiola” includes the items that the wife of a pizza maker (pizzaiolo) would have available to her in her kitchen or her husband’s shop … tomatoes, olives, olive oil, dried red pepper flakes, anchovies, onions, garlic, capers and oregano. Maybe a bit of red wine from a jug sitting on a shelf.

As for the meat, a little goes a long way as is often necessary in a modest household … a thin cut sirloin steak, a piece of fish. Or, in this case, a couple of pork chops from a tray of various cuts purchased on sale in my local budget grocery store. If you don’t like olives or anchovies, leave them out, but if you DO, saute them in your olive oil along with your garlic until the anchovies melt and give an amazing subtle flavour to your sauce. The same with the capers. If you don’t have them, that’s fine, but if you DO, their salty flavour will add something special to your sauce.

Seeded, peeled and diced whole tomatoes, or halved cherry tomatoes, from your garden are great. Diced canned tomatoes are good too, but I was cooking for one and the leftover pizza sauce in my fridge was a perfect amount.

The cooking time depends on your meat. The steak and fish just need a quick sear (30 seconds on each side for the steak) on medium high heat in the hot oil, while the timing for your pork chops depends on their thickness. Use a large saute pan so your ingredients have room to move around. Remove the meat when it’s seared. Transfer it to a plate and cover to keep warm. Remember, you can finish cooking it in the sauce for as long as needed.

Saute your thinly sliced onions, finely minced garlic, anchovies, capers, finely minced olives, red pepper flakes and tomatoes, and then simmer covered, until the tomatoes have broken down into a wonderful sauce. You may need to add some water depending on how juicy your tomatoes end up being. Add your wine before adding the tomatoes so that it will help pick up the great browned bits from the pork chops and cook off.

Add your browned pork chops, and any liquid that has drained off while standing, to the sauce, cover and simmer for 10-15 minutes to allow the flavour to permeate into the pork chops. Serve with whatever starch you like.

Sourdough Baking … AGAIN (Chocolate, Nutella and Pecan Babka and Savoury Boule)

To paraphrase the words of the immortal Sheldon Lee Cooper … “Bread bakers be crazy!

I joined a sourdough baking group on FB … cause I’m a glutton for punishment and not wasting enough time on FB already. As a result I developed a case of baker’s envy and revived my sourdough starter. And, not only did I revive the last of a sample from the freezer, but some of the dried starter from the pantry as well. Which meant I was feeding TWO jars.

Because I had started with a very young starter when I stored it away, it took longer to re-establish than I though it would. As a result, my first bake (a 1-2-3 formula using some ground bulgur flour for texture in place of the spelt, along with all purpose, and found on friend’s blog) was a miserable failure. And I had such high hopes for it too. I ended up tossing the loaf in the garbage in disgust. I weep for that lovely blue cheese and pecans.

Luckily, I had suspected things were NOT going well so I made a batch of hybrid dough (sourdough starter and dry yeast), enriched it with eggs, butter and milk and shaped it into two babkas, which I filled with chocolate chips, Nutella (yes, I finally bought a jar) and chopped pecans. I tried two different shaping methods, one of which didn’t turn out as nicely as I had hoped. It was supposed to be a crumb topping but, between using powdered sugar and the warmth of the kitchen, which effectively ended up making a paste of the flour, sugar and butter, the top wasn’t very pretty. So the ugly duckling second method, ended up being the beautiful swan.

Chocolate, Nutella and Pecan Babka

Next time, if there IS a next time, I make a babka, I’ll try basting the finished loaf with a honey/sugar syrup as some recipes show. I’ve included a recipe for the syrup in the babka recipe below. I baked my babkas in a large roasting pan which had been buttered generously and separated into two ‘pans’ with a dam of aluminum foil, folded several times for rigidity and buttered.

Hybrid Chocolate, Nutella and Pecan Babka – 2 1/2 lbs dough, makes 2 loaves

Based on a sourdough cinnamon roll recipe I’ve used before but I increased the eggs in this enriched version to two.

Dough

1 cup active starter or discard
1 1/4 tsp dry yeast (1 tsp instant yeast)
3/4 cup warm milk
1/3 cup sugar, divided
1 tsp salt
3 1/2 – 3 3/4 cup AP flour, divided
2 eggs, room temperature
2 tbsp unsalted butter, room temperature

Filling – for each babka

1/2 cup Nutella
1/2 cup coarsely chopped pecans
1/4 cup semi sweet chocolate chips **

Syrup (optional)

1/2 cup (100g) sugar
1/2 cup (125m) water
1 tbsp honey

Egg wash – 1 egg yolk beaten with 1 tsp cold water

** Use chopped chocolate next time as it melts better.

In a small bowl, activate the yeast by dissolving 1 tsp of the sugar in the warm milk, sprinkling in the yeast and waiting for about 5-10 min until the yeast gets foamy.

In a large mixing bowl, add 2 cups of flour, salt, rest of the sugar and mix well.

Make a well in the center, add the yeast mixture, eggs, starter and butter and with a wooden spoon beat together until you get a smooth batter. Gradually stir in about a cup of the remaining flour, 1/4 cup at a time, until you get a shaggy dough.

Turn the dough out onto a lightly floured working surface and knead, using only as much flour as needed to get a soft but not sticky dough, about 5 minutes. Shape into a ball and cover with your mixing bowl. Let rest covered for 5 minutes. Knead for another 5 minutes, using as little flour as possible.

Sprinkle some flour in a clean area, place the ball of dough on the flour, cover with the mixing bowl and let rest for 30 minutes.

Roll out, fill and shape.

Let rest in two 9″ x 5″ greased loaf pans, in a warm place, for about 45 min to an hour, until doubled. Brush on egg wash.

Shaping version 1

Shaping version 2

While the dough is rising, make the syrup (if using) by bringing the water, sugar, and honey to a boil in a small saucepan. Let boil for 4 minutes, skimming off any foam that rises to the surface with a spoon. Remove from heat and set aside.

Preheat the oven to 350 deg F.

After the dough was allowed to rise, the egg wash was brushed on and the crumb topping was applied. The baked result is seen below.

Bake for 55 minutes. After 25 minutes you might want to cover the loaves with a sheet of aluminum foil as the tops will get very dark.

Let cool in loaf pans for about 5-10 minutes then remove from pans and let cool thoroughly on rack. The syrup, if used, may be brushed on after a few minutes of cooling.

Savoury Italian Boule

A couple of days later, I made a hybrid savoury bread based on the babka recipe I used above but with an Italian theme – a mixture of Italian herbs (~1 tsp) , garlic powder (1/2 tsp),  and sun dried tomatoes (1-2 tbsp).

Pictorial Boule Recipe

Boule proofed with the seam side up for 1-2 hrs until doubled then flipped over, with the aid of a baking pan, onto a parchment paper sling for scoring and transfer into the hot dutch oven.

Other changes: Substitute water for the milk used above and 1 tbsp of extra virgin olive oil in place of the butter. No eggs were used in this recipe. I also reduced the amount of sugar to 1 1/2 tsp, just enough to activate/proof the dry yeast. After proofing, the boule was baked in a dutch oven which had been preheated to 450 deg F, 35 minutes with the lid on and 10 minutes with the lid off. I covered the dutch oven lightly with a sheet of aluminum foil because I had concerns about it possibly burning.

It turned out beautifully as well especially the crumb.

PS: I have now tossed the dry sourdough starter cause, really, who kneads the added temptation? (Freudian slip? You judge.) I’ll continue with the current single jar of starter and refrigerate it once it’s well established.

Cannoli with a Cannoli Cream Filling

I’ve made cannoli several times and not had any issues. Of course, on this attempt, everything that could go wrong did. I really HAVE to get a good thermometer for deep frying and I should have a better fryer as well. It’s just that I hate to fry and do so SO rarely, that I don’t really want the added expense. But throwing away those burnt cannoli shells, that took me ages to make, is depressing.

Most turned out though and I filled them with a different ricotta filling than I’ve used in the past. This one uses whipped cream to ‘lighten’ the ricotta. 🙂

Making cannoli shells – you can make the shells differing shapes (oval and rectangular) and sizes, but the oval shape is best for displaying the filling on the ends in the most attractive fashion. Blunt edged cannoli shells, whether shaped from positioning small shells on the metal tubes horizontally, instead of lengthwise, or from using rectangular shells, just aren’t as pretty looking.

 

 

Rectangular cannoli shells – I used the mini oval pattern as a rough guide for cutting rectangular shells

 

Cannoli Cream

1/2 cup whipping cream
1 15-ounce container whole milk ricotta cheese, strained
1/2 cup powdered sugar
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/3 cup mini semisweet chocolate chips

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.

In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.

Chill the cream for at least 2 hours before filling the cannoli shells.