Tag Archives: pasta

Túrós Csusza (Hungarian Pasta with Cottage Cheese and Crispy Bacon)

A quick and simple noodle dish with few ingredients, and, if you already have some egg noodles in your pantry, you just have to cook the pasta and assemble the dish.

Túrós Csusza (Hungarian Pasta with Cottage Cheese and Crispy Bacon) – serves 1

3-4 strips of crispy bacon, coarsely chopped
1 tsp of bacon fat, melted
1 serving of cooked egg noodles
1/4 cup cottage cheese, room temperature
salt and ground black pepper, to taste

Cook your pasta according to package directions. Drain and combine the hot noodles with the melted bacon fat, then stir in the cottage cheese. (If your noodles have cooled, you can add the cottage cheese and warm them in the microwave just long enough to warm up the cottage cheese. You DON’T want to cook the cottage cheese.) Stir in the chopped bacon leaving some for garnish.

Season with salt and pepper and serve, sprinkling the last of the bacon over the top.

I had the day off so I decided to make fresh egg noodles rather than cooking dried ones from my pantry.

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Early October Wrap Up

I haven’t had a lot of inspiration for cooking in the last couple of weeks, and I’m just getting over a bad cold. A woman’s got to eat, however. Luckily, I threw a few things together before it got too bad.

I used the same basic dough recipe that I made those pumpkin and kaiser-shaped rolls with, but I left out the ground oats and threw in an egg and 1/4 cup of sugar. About 1/3 of the dough (300 gm) was rolled out and cut into six strips to wrap around Jumbo hot dogs … for pigs in blankets.

NOTE: Shaping and baking instructions found at link above.

I was going to make caramel rolls with some of the remaining dough but it turned out I didn’t have any caramel sauce in the fridge (just fudge sauce). So I got creative with the leftover cranberry sauce in my fridge and some quince jam from the pantry.

  

I transferred some of the cranberry sauce onto the quince jam portion, cause there was just too much sauce to roll up without it all oozing out. Originally, I was going to make two distinct fillings.

Icing sugar, softened butter and milk glaze

Close-up of crumb inside the rolls

Pantry chili with veggies from the crisper drawer and canned small red kidney beans and diced tomatoes (with herbs and spices). Served over or with those piggy buns.

   

Pasta is always a quick meal like this Shrimp aglio e olio over leftover linguine.  Sometimes finely minced garlic sauteed in olive oil is all you need to dress your pasta. And a sprinkle of pepperoncini (dry hot red pepper flakes). Cooking the pasta takes longer than cooking the shrimp and making the sauce.

Brunch – I love fried eggs over easy and bacon. For breakfast, lunch OR dinner. And some sort of dairy … like cottage cheese, or cream cheese if I can’t get that. Sometimes I pile it on top of toasted home made bread.

  

Red pepper hummus with home made sourdough tortillas for a quick snack or part of brunch

There’s still the weekend left for more cooking, but I think I’ll wrap things up here.

Sour Cream White Bread and Spaghetti Sauce

I wanted to make a white sandwich bread and picked this sour cream white bread recipe found on “The Spruce” web site for something that was a bit different.

Sour cream replaces the egg, milk and butter found in many enriched bread recipes. The resulting bread was nice and fluffy and tasted great either served as an accompaniment to a bowl of pasta or with jam as a snack.

The bread is meant to be baked in a 9 inch by 5 inch loaf pan but the amount of dough I had (820 gm) seemed a bit excessive to me, so I made four (54 gm) buns with part of it. I didn’t bother using the egg white glaze suggested to give the loaf a glossy finish, though I did brush melted butter on the buns.

The dough rose beautifully during the bulk proofing in the oven with the light on, taking only one hour, and though my loaf shaping was a bit lacking, the final proofing took only 45 minutes and baked up golden brown. For some reason, I decided to slash the top of the loaf before baking but, obviously, I didn’t put my heart into the matter as the cut turned out pretty anemic.

 

 

The loaf pan was oiled and lined with a small sheet of parchment paper which made removing the finished loaf a breeze.

I didn’t want my buns to round up too much during proofing so I pressed them down after 15 min, as in my earlier hamburger buns, and let them continue proofing for another 30 minutes. I found the oven spring a bit disappointing though the crumb was nice.

While my bread was proofing, I made a quick batch of spaghetti sauce with a couple of 28 oz cans of whole tomatoes (with herbs and spices) and 4 hot Italian sausages. I doctored the sauce with some additional dried Italian herbs and hot pepper flakes and served them over ditali pasta. There was enough sauce for 2 two serving containers to be tucked away in the freezer for later. All in all, a very successful cooking day.

Old and New Meals, Again

Nothing too exciting happening in the kitchen. I made an attempt at a type of hand shaped pasta, called strascinati rigati, using a sushi rolling mat, but the results were a bit disappointing. Next time, I’d roll the pasta much thinner and cut smaller pieces for shaping. I’d also cook them fresh rather than drying them. Taste wise … well, it’s pasta with a home made marinara sauce. Tasty but nothing to write home about.

The pasta on the left was made only with all purpose flour while the pasta on the right used half fine ground semolina flour as well.

Once again, the freezer is providing the start of some great meals … leftover pork ribs (remember that blueberry bbq sauce) with purchased hash brown patties.

And pulled pork sandwiches with roasted potato wedges.

I had a sirloin steak in the freezer so I thawed it out, seared it in a cast iron frying pan and served it rare. Simple but delicious with mashed potatoes, carrots and salad. There was enough steak leftover for a steak sandwich too.

I had a bit of a chocolate craving so I whipped up some blender chocolate mousse/pot de creme, flavoured with orange liqueur (Cointreau), to pour into a couple of prebaked pastry shells from the freezer. I had visions of something like a chocolate cream pie but since the shells had shrunk so much, not much of the mousse fit into the shells. So, I poured most of the mousse into a couple of ramekins and topped them with a dollop of whipped cream.

I should have let the pies set a bit longer before cutting into them but I couldn’t wait. (Sorry for the poor lighting in the first picture.)

Pesto Goes East – Shiso Pesto

My surviving green shiso plant (the red leaf plant died seedless) flowered and I made the mistake of NOT saving any of the seeds for the spring but shook them all into one pot. Long story short, I ended up with four crowded pots of shiso plants. The plants are leggy with huge leaves that I couldn’t figure out what to do with. So I went net surfing and ran across a genius idea on “Summer Tomato” … treat the shiso leaves like you would those from basil or mint plants and make pesto.

Creamy Pesto Shrimp Alfredo over Home Made Fettuccine Pasta

Instead of Parmesan cheese, the blogger suggested miso for its salty umami flavour. I used red miso, cause I had run out of the white, and instead of pistachio nuts, I used equal parts of pine nuts and roasted, salted sunflower seeds.

Creamy Pesto Alfredo Shrimp over Fettuccine – serves 2

150 gm fresh fettuccine pasta

8-10 raw large shrimp, seasoned with salt, white pepper and garlic powder

Creamy Pesto Sauce

1 tbsp unsalted butter
1 tbsp extra virgin olive oi
3 tbsp pesto (basil or shiso)
6 tbsp whipping cream
salt, to taste

Fresh pasta cooked for 2 1/2 minutes in a large pot of boiling salted water. Drained, rinsed with cold water.

In a large saute pan, heat up the butter and olive oil over medium heat. Cook the shrimp until pink on both sides and starting to curl up. Remove to a small bowl.

Add the whipping cream and pesto to the same saute pan that you cooked the shrimp in. Simmer for a couple of minutes, add drained pasta and stir through. Taste for seasoning and add salt, if needed.

Serve immediately with shrimp on top.

Seeing if I can root some miso cuttings on a sunny kitchen window. (PS: I have long roots now … I should really plant them. But WHERE?)

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, 3/4-1 cup milk, 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.

Happy Canada Day/ 4th of July Celebration!

Happy Canada Day!

and

Happy 4th of July!

 

I decided to combine the two celebrations, as they’re so close together, and make a nice meal for one (or two). A spatch-cocked little chicken was roasted and served with corn and spinach malfatti. Simple and tasty.

Dessert … well, I went a bit overboard there. I bought a 3 pack of fruit (2 blueberries and 1 raspberry for $5), mainly because I wanted to make blueberry muffins and came up with two fast and easy “red/white and blue” themed desserts.

French vanilla ice cream …

and

Vanilla bean panna cotta with blueberries and raspberries

Boring Friday

I’m bored again and in the mood to ramble. (Lucky you if you’re reading this.)

After a warmish week which culminated in a HOT Thursday, I woke up to rain and a much cooler Friday.

School/work is done as the last class was yesterday and the chance of getting a call during exam week is slim. Just got my VISA bill, and though expected, the hit is a bit of an ouchy due to the plumbing bill. At least now I can use the upstairs tub after a good snaking out and the downstairs tub won’t be dripping hot water … and money. It’s the last of the big bills (knock wood) til I get my 2nd set of city taxes. Still, it means I have to be very frugal until October when I would be getting my first paycheque of the new school year.

I need to go to the library and pick up a book that I’ve got on hold, but other than that, I have no reason to go out.

So, I guess I’ll do some cooking or rather, baking.

Speaking of … I’ve been scavenging through the fridge and freezer again for meals or components to go with recent purchases.

A bit under two pounds of fresh asparagus for $3.50. Enough for four servings with minimal wastage.

A tray of five boneless and skinless chicken breasts, picked up for 40% off, means I ended up with five top cutlets. One of the cutlets became an asparagus roll-up which was crumbed and baked, along with fifteen chicken tenders from the bottom of the breasts, for supper. The other four cutlets and ten of those tenders went into the freezer. Pretty good for $10. The KFC flyer has a bucket of 8 chicken tenders (ok, they’re bigger pieces) for $10. I laughed.

PS: The bread crumbs used for the cutlet and tenders were made with my own sourdough bread.

The combo pack of six pork chops for under $10 gave me two great comfort meals of pan fried pork chops, baked asparagus, mashed potatoes and pan gravy and there are four more chops for the freezer.

With a couple of scoops of vanilla ice cream, my fudgy chocolate cupcakes made for a great fast dessert.

The scraps of pasta from my ravioli became tagliatelle and were combined with beef stroganoff from the freezer. Enough for three meals. I’m glad I didn’t throw away those scraps. And, a beautiful fresh mango became a mango lassi when combined with milk, sugar and some yogurt.

I HAVE baked … a tray of sourdough cinnamon rolls, most of which are looking for a good home.

It’s been a productive week in spite of not working at all.

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.