What I Got – Week 11 2019

Clockwise from left: ten Bell Peppers, six ears of Sweet Corn, Yellow Wax Beans, Thumbelina Carrots, five Costata Romanesca Zucchini, Little Baby Flower Watermelon, Indigo Rose Tomatoes, Blueberries, two Sweet Onions, four Asian Cucumbers

What I Made: Orecchiette with Radicchio

Fresh handmade pasta is something special.  Sure, it leaves my kitchen covered in a thick coating of flour because I am the world’s messiest cook, but it also takes a regular pasta dish and turns up the YUM factor.  Making pasta is my newest interest, and it’s definitely something that is going to require quite a bit of practice. And time. And patience.

This recipe is my second go-round making orecchiette, and I’m steadily improving. At least, my pastas looked a lot more ear-shaped this time, and since that’s how orecchiette gets its name, I’m taking that as a good sign…

To make the orecchiette, roll a portion of the dough into a long log about a half inch thick, keeping the other dough wrapped tightly in plastic wrap while not in use.  Cut into 1/2 inch pieces and roll into a ball.  Flatten the ball with your thumb, then, still pressing, pull slightly to one side to create a dimple.  Then, take the pasta and flip inside out, placing on a floured baking sheet until it’s ready to cook. It will cook to al dente in 8 minutes. Then, the shallots are cooked until softened and wine is added and then reduced.  The herbs, pasta, radicchio, and cheese get a quick toss and the whole dish is served at room temperature.

OrecchietteRad

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What I Made: Gazpacho

In the winter, there is nothing I love more than a pot of homemade chicken stock simmering away on the stove.  After it’s done some might turn into chicken noodle soup, but the rest gets frozen because in the heat of summer you’d have to beg me to turn on the oven to make soup.  That’s why gazpacho is a summer staple: cool, fresh, and the prep work is all chopping and no cooking.

The benefit of all the hard work in the winter is having homemade stock to use as the base for this recipe.  To that, you add diced tomatoes, onion, peppers, cucumbers, celery, and a little sugar and lemon juice.  For an extra kick, add a dash of  Worcestershire and Tabasco sauces.

I left mine chunky, but you could run it through a blender for a smoother consistency.

Gazpacho

I just added the stock frozen, and let it thaw while all the flavors combined.

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