Grown-up Spaghetti.

Nothing has quite the positive impact on my disposition than spending an afternoon in the kitchen. Scratch that- Nothing has quite the positive impact on my disposition than finding fresh rhubarb at the grocery store (thanks Pacific NW!) and spending an afternoon in the kitchen with Garth Brooks and a beer.


I baked the rhubarb pie that I love so dearly- and remembered to take a photo this time!

After I was done preparing dessert, I thought it would be a good idea to tackle dinner, and settled on a decidedly adult spaghetti dish. I don’t do much spaghetti these days- I suppose I’m a little burnt out on the marinara sauce. However, I used to eat my noodles exclusively with shredded cheddar cheese and butter with my pasta sauce on the side. I wasn’t much of a picky eater as a kid, but that was definitely my preference- cheesy, butter noodles. I suppose that I’m trying to say that I’ve eaten enough bland spaghetti in my life that I always think there are more interesting things I could be eating.

Saveur magazine did a bit on Roman food this month and I happened to come across a spaghetti recipe that spoke to me- Spaghetti alla carbonara. This dish involves pancetta, a whole lot of crushed black pepper, and raw eggs. I’m a huge fan of raw eggs- their whites in cocktails, their yolks in salad dressing, and now in pasta sauce! There’s a certain silky texture that raw eggs bring to the party that is able to trump any competitor. I strongly encourage the use of fresh farm eggs if you have access to them.


Spaghetti alla Carbonara- From Saveur Magazine

4 tbsp extra-virgin olive oil
4 oz pancetta cut into ½ inch pieces
2 tsp freshly cracked black pepper
1 ¾ cups finely grated Parmesan
1 egg plus 3 yolks
salt
1 lb spaghetti

Heat oil in a large skillet over medium heat. Add pancetta and cook, stirring occasionally, until lightly browned (6-8 minutes). Add pepper (either crushed with a mortar and pestle or ground with pepper mil on its coarsest setting) and continue to cook, stirring occasionally, until fragrant (about 2 minutes). Transfer pancetta mixture into a medium bowl and let cool slightly. Stir in 1 ½ cups parmesan and egg and yolks. Stir to combine and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (8-10 minutes for sea level, more like 10-12 for folks at 5,000 feet). Reserve about 1 cup of pasta water, then drain pasta. Turn off heat on element and return pot to the stovetop. Add drained pasta and toss with pancetta mixture. Add pasta water a little at a time to make a creamy sauce. Season with salt (if needed) and pepper. Serve with remaining Parmesan.

I’m usually a one-dish dinner kind of gal, but for such a deceptively anemic looking main dish, I highly recommend pairing with a zippy arugula salad with toasted walnuts, sliced pear and chevre cheese.

Best Pizza Ever.

I am a pizza snob. I know that many people claim that, but how many of those people can also claim that they used to work in the pizza industry? Hmmm? I have been privileged with a couple of awesome summer jobs when I was in college- not in the preparing-to-be-a-constructive-member-of-society kind of way (I never had an internship), but in the have-a-really-fun-summer job in which you learn about some great bands from the too-tall hipster that left all of his mixed tapes in the pizza shop and where you learned that if you put the industrial fan just so you blow the onion fumes away so that you are barely affected by them.

Ahh, yes those were good times at Burlingame Pizza, which I learned after a quick internet search yesterday, is no more. In memoriam of some of the best damned pizza, I bring you one of their specialties. I don't even remember what the name of this pizza was on the menu, I do remember that it was genius. The combination of caramelized onions, roasted garlic, capers, mushrooms and pesto make the perfect combination of sweet and savory (and vegetarian friendly!). The real secret of this pie (besides a good crust) is the drizzle of honey over the crust- really, you can trust me, I'm an expert.


The Best Pizza Ever:

I recommend making your own pizza crust, it makes it that much more special, and with a little planning-ahead is both cheaper and tastier.

Pizza dough (adapted from Pioneer Woman)

* 1 teaspoon Instant Or Active Dry Yeast
* 1 ½ cup Warm Water
* 4 cups All-purpose Flour
* 1 teaspoon Kosher Salt
* ⅓ cups Olive Oil
* Fresh herbs (thyme, oregano, rosemary)

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with hook attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix on low until all ingredients are combined. Ratchet the speed up to medium and let the dough hook do its work for about 4 minutes

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and let rise for about 2 hours. Divide the dough in two. Coat a baking sheet with flour, shape dough into disks and place on sheet. Cover with plastic and place in the fridge until you need it.

Pizza Toppings:

* Pesto
* 1 onions worth of caramelized onions
* 2-3 handfuls of spinach
* Mozzarella cheese
* 1/2 cup sliced mushrooms
* 1-2 tbs capers
* 7 cloves of roasted garlic
* Honey

A bit of prep-work is needed for this pizza- namely caramelizing onions and roasting garlic. Caramelizing onions doesn't necessarily need constant attention, but requires periodic tending-to. Slice onions into half-rings. Heat a pan over medium-low heat. Heat oil or butter in pan and add onions. If you like your onions slightly sweeter, add a spoonful of honey. Stir occasionally until onions are dark and caramelize-y (40 minutes to one hour). While the onions are doing their thing, peel the garlic cloves. Pre-heat oven (or toaster oven) to 375. In a small oven-proof dish pour a couple of good glugs of olive oil. Add cloves and toss to coat completely. Roast garlic, stirring frequently, until very fragrant and caramelized.

Now you're ready to make pizza!

Preheat oven to 500.
Roll out pizza dough to fit your largest pan (if you have a pizza stone, lucky you). Slather a generous amount of pesto onto the dough, covering all but an inch border from the edge. Throw down the spinach. Distribute mozzarella evenly. Add mushrooms. Add garlic- break cloves up in your fingers and distribute evenly over pizza. Add capers. Dip a fork into a honey pot and drizzle all over the pizza- paying special attention to the crust.

Bake for 15 minutes or until crust is a light golden brown.

Enjoy!

Round Food, Part 1

I want to talk today about round food. This, being in the midst of citrus season, is fitting. But I don't want to talk too much about citrus, and not because I don't love it- quite to opposite. I have been eating as much grapefruit as is socially acceptable... and only a little bit more.

I want to talk about recreating foods (or attempting to) that you love. I once worked as a lunch and coffee slinger back in Portland. It was, in fact, the first job I had post college. I do not use the word 'sling' lightly. The lunches were prepared at a different location and by the time it got to the cafe we threw it on a plate and slung it at the customers. Really. The different location at which the food was prepared at was actually a catering kitchen, and food was usually well prepared and quite tasty. I suppose one doesn't 'sling' tasty food and that that verb is usually reserved for gruel or food of a similar consistency. But I digress.

I haven't worked there for almost 4 years, but there is one lunch item that has persistently been on my mind. Alas, I was unable to get a recipe before I left and have never attempted to duplicate it... until recently.

Gorgonzola and caramelized onion polenta gratin.

Yum? I think so. The key flavors and textures are pretty self-explanatory, though I still have some tweaking to do- As I remember it, it was much cheesier. I do recommend keeping caramelized onions in your fridge at all times- they do a great job of enhancing everything from polenta to pizza to scrambled eggs.

The other round thing that was made recently was supposed to be a pie. Nic bought some home-canned cherries and requested a pie. I personally don't deal too well with cherries other than to eat them fresh- they're a littl fussy to mess with, what with all those pits and not a lot of fruit to show for it, compared to other stone fruits. So the jars sat in our pantry for about 6 months. A few weekends ago Nic cooked them down in their syrup and created a nice thick cherry pie filling. However, the filling was less than an adequate amount for a full pie, and Nic only made a single pie crust, and so we made a cherry galette.


I am a big fan of naming things as you see fit. I once made what was supposed to be a lemon cake, but the cake turned out to be (a lot) more dense than I had hoped, and so I called a lemon torte. You can get away with a lot by remembering this little trick.

Photo update

I have come to the conclusion that this blog is serving dual purposes- keep people updated on the haps' in Montana as well as chronicling my crafty endeavors (have I already said this?). This post will be of the former.


So, since the mountain goat excitement, I have summitted another mountain, this one had an exceptional vista. It was a full-day affair - 15 miles round trip. Hiking up mountains is one of the most satisfying things I have done in a while. I think that it has something to do with tangible results. You set a goal, move toward it, conquer and get some exercise while you're at it. What's not to love?

Speaking of conquering, with the help of a very helpful book entitled Pie in the Sky: Successful Baking at High Altitudes I have conquered my fear of baking in Montana! This was proven by a loaf of tasty zucchini bread followed by a souffle! I had never made a souffle before, and no, I have not seen Julie and Julia, I instead was reading This blog post and felt empowered and inspired. It was adapted from a plain cheese souffle into a seasonal fresh sweet corn, bacon and gouda souffle. Take that high altitudes! I'm not afraid of you anymore- I've even started running again.

If anyone decides to come and visit me, I'll make you a souffle of your choosing (within reason). I've even used a soft-focus photo to entice you. And now you know that is not an empty promise.


Here's another thing that happens in Montana- sheep drives. It was hot, I was a little fussy and I felt as though we waited around a little too long just to see sheeps run through town, but at least I got this sweet photo out of the deal (No one was injured by a jumping sheep).

Lastly, Dear old dad came out for a visit. John Compton used my relocation as an excuse to go on a fun motorcycle trip with an old high school buddy. It was great to see some family and I think we're going to make the perilous late fall trip to Oregon for Thanksgiving- through icy passes and sub-zero temperatures. This is how much I miss you, friends and family (who are in Oregon).

Anyway, that's all for now. I'll try to get back on the blogging wagon again, you know, when I'm not working, climbing mountains, cooking or crafting.

Sunday Morning.

I woke up this morning without an alarm and unusually early for a Sunday. I rolled out of bed and went to find some coffee. Bozeman felt even sleepier than I did at 8am as I rolled through town in search of some coffee beans. I came on back home and put the water on and began mixing eggs, milk and vanilla together for french toast.


It had been decided the previous day that french toast is what would be done with the loaf of bread that we had picked up from Mezzo Matto Italian Bakery. When I was a house guest before I had an apartment of my own, I asked my hosts about places and things that locals know about and that can take new residents months to find out on their own. They told me about a family that had relocated (both their family and business) to Bozeman from New Orleans after Hurricane Katrina. We had stopped by last week but the unassuming store front has a sign on it that said 'Gone Camping, be back Tuesday.' So we came back the following week and were not disappointed with the atmosphere, the propietiers, the blueberry and cream cheese pastries, or the beignets. We also took home a loaf of bread that Nic said would make great french toast. And so it was.


The breakfast came together beautifully. Fresh baked sicilian bread coated with a custard made from farm-fresh eggs and served with homemade maple syrup from Nic's sister's farm in Michigan. This is hands down the best maple syrup I have ever had. I have promised to knit her a hat in exchange for syrup, which is such a deal.


Plans for the day will include letter writing, some knitting and maybe a nap, a pretty ideal Sunday. So far it's off to a good start.

Kathleen's Salad

I'm almost to the point where I can resume my previous kitchen habits. It's been over a month now since I've cooked consistently. Between house-sitting, moving, painting, acquiring furniture, working and acquainting oneself to a new community, other personal endeavors can, and have suffered. We DO have a couch now, and I did hang some art on the walls on Friday- which made it feel just that much more like home.

I'm in the middle of painting walls at the moment. Whoever has the job of naming paint colors has my dream job. Our apartment will now include walls that are a nice shade of 'harmonic tan' and 'crocodile'. Here's a view of the front door (which is actually at the back of the house... leading down to the basement).
I did take a few minutes to wash as much paint off of my hands as possible to compose a salad that I credit to my dear friend Kathleen- who is currently quarantined in her house with a case of the Mumps. I was jonesin' for a refreshing summer salad. Last week we composed a tasty black bean, avocado, tomato, corn, cilantro and lime salad. Tonight's salad trumps last weeks in the crisp and refreshing categories. It was served with two-day old pizza.


Kathleen's Salad
1/2 jicama- cut into matchsticks
1/2 mini watermelon- cubed
handful of chopped cilantro
1 jalapeno- finely diced
lime juice- to taste.

Throw all ingredients into a bowl. Make sure to wash hands thoroughly after dicing jalapeno. Refrigerate for about 1 hour.

1/2 Lamb. Roasted. In a box.

I start work as a Volunteer In Service To America (AmeriCorps VISTA) tomorrow. I don't have an apartment to move in to until August 1, and am luckily house sitting for strangers for the next two weeks. In the meantime we have been staying with Nic's mother and step-father, they live pretty much in the middle of nowhere in eastern Montana (about 7 miles down a dirt road on about 700 acres). Valley Creek Ranch has a growing Icelandic sheep operation (see sheep photo in previous post). The breed has tasty meat as well as excellent wool. This post will focus on the former attribute of the sheep.
I probably don't have as much to say about meat as Nic does. His constant companion (besides me) is a book entitled The River Cottage MEAT Book- although everything besides MEAT is written in a smaller and less contrasting font so that if you didn't take a close look you would think the book was titled simply, MEAT. While I haven't read much of it myself, I have been shown images of everything from a photo-essay of a cow being slaughtered to a gelatinous meat dish to a tub full of salted trotters, tail and snout. There are other images (and recipes) of better cuts of meat like chops and roasts as well as essays about the ethical treatment of animals, the virtues of cheap cuts of meat as well as large sections devoted to pork, beef and other game. Needless to say, the book has had an influence on how and what kind of meat we consume.

Which brings me to our 1/2 lamb roast that we had earlier this week. Some of the sheep on the ranch have become renegades- jumping through barbed wire fences and hiding in the neighboring cliffs. One of the recaptured lambs was taken to the local meat locker and made an example of what happens to naughty sheep.

We had one half of the lamb for supper. Since a half of a lamb is still a large amount of meat (13 pounds) Becky and Mike invited some friends over. Nic used a recipe adapted from the River Cottage MEAT Book- stuffing garlic, anchovies and rosemary into knife slits all over the lamb. The lamb was then rubbed with the oil from the anchovies. Anchovies have enough salt to make additional salt unnecessary while giving an added dimension to lamb without being fishy.


The lamb was then placed in 'La Caja China'- which is Spanish for 'The Chinese Box'... Think on that for a moment. La Caja is a large aluminum box in which the prepared meat is placed. A lid is placed on the box and then covered with hot briquets- making La Caja a different but delicious concept.
After roasting for about 2 hours, the meat was done- a beautiful golden outside and juicy interior.

The meal was served with coleslaw, grilled potatoes and bread. Even with 8 hungry guests, leftovers ensued, as well as a nap.

Fava Bean Puree.

I have been excited about fava beans for, oh, 3 months. I kept hoping to see them at the Farmer's market, and almost gave up hope of getting some local beans.

Then, the other day a friend took me out to dinner and I ordered gnocchi with kale pesto and fava beans- which is as delicious as it sounds (if it doesn't sound delicious to you, we obviously have differing taste), and only reinforced my desire for some beans of my own.

This Saturday at the farmers market was a successful day for fava beans. I saw a sign that said 'Fava Beans- $2 a pound, $1.25 a pound if you buy 20 or more pounds'- which I thought was a little excessive. I bought about 1.5 pounds of beans.

What I really wanted to do was make some fava bean raviolis, but attempted a simpler fava bean puree- which was pretty much just what I needed at the moment- fresh yet hearty and comforting.

Fava bean puree- thrown together by yours truly

about 1.5 pounds fava beans
cream
lemon zest
lemon juice
salt
pepper
garlic
parmasean

Fava beans make you work for the good stuff inside. You've got to shell them, boil them and shell them again. It's really quite satisfying work- though I can't speak for doing this for 20 pounds

Anyway, after you've got them shelled, pop the little buggers in a pot of boiling water- I think mine were in there for about 5 minutes, maybe 7, 5-7.

Drain and submerge beans in an ice bath- the waxy skins will shrink around the bean. Squeeze the beans out into a food processor.

Add a couple splashes of cream, one diced clove of garlic, the zest of one lemon and 1 tbs lemon juice. pulse until a puree is created, adding more cream as needed. Add salt, pepper and parm to taste. Pulse once more to incorporate.

Serve with a crusty bread.