Rustic Tagliatelle

Every since my trip to Italy, I have really appreciated fresh, homemade pasta.  It obviously takes a bit more time, but if you do have a few extra minutes to prepare your meal, it is so worth it.  No matter how 'gourmet' it may be, I've never had a dried pasta that can match the flavor of homemade.  There's actually something a bit therapeutic about the process as well, the repetitive kneading and rolling as the dough becomes elastic and silky.  I actually had to pump up the AC for a bit - is that pathetic?

I just bought a new pasta machine but a few days before, I was being very impatient and insisted on fresh pasta.  It would be the perfect complement to my last picking of summer tomatoes.  I wanted a rich pasta so I added a couple of extra yolks.  Since I didnt have a machine, I chose to make tagliatelle as it is a wider noodle.  In hindsight, I would have rolled the dough a bit thinner, but my arms were getting tired...  In a light and rustic sauce, complemented by a freshly baked parmesan crisp, it was the perfect meal to show off all of these simple and fresh ingredients. 

When making fresh pasta, the ingredients that you choose are very important.  '00' flour is a soft, fine-grain, Italian wheat flour that will give the pasta that silky and elastic texture.  While not as important as the flour that you use, organic eggs give it that beautiful yellow color.  If your recipe includes olive oil, make sure to use plain, not extra virgin as that will be too strong.  Check out a my step-by-step tutorial on how to make your own pasta with minimal tools required!

Fresh Tagliatelle

Ingredients

1 2/3 cups 00 flour

2 large organic eggs plus 3 egg yolks

2 tsp olive oil

1/2 tsp fine salt

semolina, for dusting

Directions

1. Sift flour with salt into a mound on your clean working surface.  Make a well in the middle ensure that the walls are high enough to contain your egg mixture.  Keep a small mound of flour to the side if any extra is needed.

2. Mix eggs, yolks, and oil and pour into well.

3. Using fingertips or a fork, gradually draw flour into egg mixture in a circular motion.  When mixture is starting to come together, use both hands to form in a ball and knead for 5 minutes until elastic and silky.  If dough is too sticky, add a bit of flour a couple tablespoons at a time. 

4. Form into ball and gently wrap in plastic wrap.  Chill for at least 30 minutes.

5. Divide dough into 4 pieces.  Dust workspace with semolina and cover remaining dough with a tea towel to prevent it from drying out.  Dust rolling pin with flour then roll dough out into a large rectangle at desired thickness.  Flip dough often and dust with semolina to prevent sticking.  Repeat with remaining 3 pieces.  Keep pasta covered with a tea towel while you are working. 

6. For tagliatelle, roll the dough and cut at 1 cm intervals with a sharp knife. 

To cook, add to salted boiling water for about 3 minutes or until al dente.  While still hot, toss with oil, butter, or pasta sauce.  To make my light and rustic sauce, sautee sliced onion, garlic, and chili flakes for a few minutes, add white wine, reduce by half, add tomatoes 1 minute, remove from heat and stir through arugula.  Season and add a splash of fresh lemon juice.  Top with a parmesan crisp or shaved parmesan.

Melbourne Food and Wine Festival Review : 3rd Edition

After a disappointing morning at the Prahran Market Flavour Fiesta, we headed over to Southgate Promenade for the annual Cellar Door at Southgate.  There was pretty much no way this event was going to the disappoint.  It was a beautiful day and most importantly, we were going on a wine tour of Victoria all within the confines of the city. 

I was pleased to see representation from all of the major wine regions across Victoria.  It was a great opportunity to taste new releases from undiscovered boutique wineries, grab a few sips of your favorites, and try some new varietals you might normally ignore. 

We were not disappointed with our familiar favorites, but I was delighted to discover a couple of new gems to add to my list:

Berrys Bridge Victoria Pyrenees Shiraz 2005 - I love that their single vineyard wines are estate grown and produced.  This intense shiraz is packed with the flavors of dark fruits, hints of spice so characteristic of Australian shiraz, and has a long earthy finish.

Downing Estate Shiraz 2005 - Another earthy and rich shiraz, it is surprisingly smooth.  Plummy with hints of chocolate to be noted.  I would assume this wine would continue to develop over the next decade.

Nearing the end of our day, we picked up a plate of local artisan cheese and nibbles at the adjoining Providores’ Market.  Enjoying superb local cheese and wine with a backdrop of the iconic Melbourne city skyline, perfection.

If you were in need of something a bit more substantial after a couple hours of tasting, Southgate restaurants were offering tasting plates for an additional charge.

On a humorous note, I was certainly drawn over to this winery for a taste... happy drinking.

Stuffed Zucchini Blossoms

Zucchini blossoms are the bright yellow/orange flowers on the end of baby zucchini (also the blossoms on the stalks of males plants).  I wouldn't say they are your typical menu item, but if you've never enjoyed these delicate flowers, you are missing out!

Before I actually ventured to try zucchini blossoms, I must admit that I wrote them off as one of those 'cool ingredients' that are more attractive and exotic than they are appetizing.  While I do enjoy experimenting with new ingredients and combinations, I am of the opinion that not everything edible is meant for consumption and not all ingredients pair well.  I am sure my fiance will enjoy this... I WAS WRONG!  Yes, zucchini blossoms are attractive but they are also delicious. 

Since losing my zucchini blossom virginity, I've ordered them prepared in a variety of ways, but I definitely prefer them fried.  For a reason unbeknownst to myself, I was very intimated to have a go at these in my own kitchen.  They were staring me down at the market the other day and I knew I had to conquer my fear. 

As the blossoms themselves are very delicate, I wanted to keep the dish light.  I decided to go with a light and fluffy ricotta stuffing and used a batter of soda water and flour to give them an almost tempura-like crunch. 

I toyed with the idea of throwing some finely chopped sundried tomatoes into the stuffing but decided that I wanted to keep it very light and fresh.  They came out just as I had wanted, but I certainly could have added the sundried tomatoes if I were looking for a bit more depth of flavor. 

It was a beautiful dish, the creamy and fresh herbed ricotta stuffing was the perfect complement to the sweet flower and light, golden crisp
.

Stuffed Zucchini Blossoms

Ingredients
12 zucchini blossoms
1 cup ricotta
1 egg
1/4 cup parmigiano reggiano
3 tablespoons herbs, finely chopped (whatever you prefe, I used basil, parsley, and thyme)
1 1/2 tsp salt, divided
1 cup all-purpose flour
1 cup sparkling water
1/4 tsp cayenne pepper
oil, for frying (I used canola)

Directions

1. If you have any female flowers with the baby zucchini attached, slice the zucchinis into strips ensuring almost up to the flower so that the remain attached.  For all flowers, very gently open the petals and clip and discard the pistil.
2. For the filling, combine the cheeses, egg, herbs, and 3/4 tsp salt.  Spoon 1-2 tsp into each flower depending on size, but do not overfill.  Close the blossoms over the mixture and twist petals to seal.
3. For the batter, whisk together the flour, water and salt and pepper until smooth.
4. In a large saucepan, heat oil over medium heat until you have reached 350 degrees F.  If you sprinkle a little flour in the oil and it sizzles, it's ready.
5. Dip the blossoms in the batter and all excess to drip off.  Fry for about 2 minutes, turning occasionally until they are golden brown.  Drain on paper towels.  Add more salt if desired.

I whipped up a quick pesto using my mortar and pestle.  I bashed together some chopped basil leaves, toasted pine nuts, paremesan cheese, salt, and EVOO - your pretty typical recipe.  You can serve with marinara, vinaigrette, whatever you prefer!

Rocket and Butternut Squash Salad

Butternut squash, known in Australia as butternut pumpkin, is just coming into season here as it is early fall.  I couldn't be happier.  During the fall and winter season, I usually have one on hand at all times as they can be stored in a cool, dry place for months.  They are great for roasting and using in risottos, soups, salads, pies, casseroles, stews, I could go on and on. 

If it hasn't become apparent already, I eat a lot of salads, probably at least one at some point every day.  Even the simplest salad can be a treat when you add a hit of sweet, nutty, butternut squash. 

Rocket and Butternut Squash Salad

Ingredients

1/2 butternut squash (lengthwise)
3 handfuls of arugula (rocket)
1/2 onion, thinly sliced
2 tbsp pine nuts, toasted
1 tbsp lemon juice
1 tbsp honey
1/4 tsp salt
3 tbsp extra virgin olive oil

Directions

1. Preheat oven to 400 degrees F.  Scrape the seeds and pulp from the center of the squash and discard.
2. Line a baking tray with foil and spray with olive oil spray.  You may also peel, cube and toss the squash ith olive oil before roasting to get that 'roasty' flavor throughout.
3. Cook for about 40 minutes depending on size, or until tender.  Let cool and cube.
4. For dressing, whisk together lemon juice, honey, and salt.  Gradually add olive oil while whisking.
5. Toss together rocket, onion, and dressing.  Gently toss in squash, Sprinkle with toasted pine nuts and serve.

Thai-style Whole Snapper

Cooking a fish whole is probably the best way to get all of the flavor that you can out of the fish.  As with most meats, cooking the flesh on the bone makes it very juicy and flavorful.  It also makes for a very dramatic presentation as long as your guests are comfortable seeing the whole fish, head and all.  Make sure your fishmonger has scaled and cleaned the fish as this is a task I doubt you have much interest in.

Tell me this little guy isn't just aching to get doused in a spicy marinade, thrown on a sizzling grill, and devoured by 2 hungry mouths love that love a bit of spice.  I hope he likes chili...

Using some pretty typical ingredients in Asian cooking, I made a fresh, yet quite spicy marinade to give our tasty friend a little kick.  You can really use whatever you like - add different herbs, less chili, MORE chili, skip the coconut, add more lime if you want it zingier.  Whatever goes!  A lesson learned on my part... next time I need to more heavily oil the grill, or better yet, use a fish basket.  I had some issues with the skin sticking to grill.  Despite looking a little rough, it was absolutely delicious.  I served the fish with plain steamed rice to balance the spiciness.

Thai-style Grilled Snapper

Ingredients

1 whole snapper (mine was just over 1 lb)

olive oil

1 tbsp cilantro (coriander) leaves, to garnish

1 lime, cut into rounds, to garnish

Marinade:

1 cup cilantro (coriander) leaves
1/2 cup thai basil leaves

6 garlic cloves

3 shallots

3 chilis

2 tsp turmeric

1 tbsp white pepper

 2 tbsp lime juice

1/4 cup coconut cream
2 tbsp fish sauce

Directions

1. Cut incisions diagonally along both sides of fish using sharp knife.  Incisions should be about 1/2 inch apart.

2. For marinade, blend all ingredients in food processor and pour over fish.  Reserve about 1/4 of the marinade for brushing over the fish once it has been grilled.

3. Thoroughly oil grill by soaking a paper towel in oil and using tongs to rub oiled town onto grates. This is an important step, I did not oil my grill well enough which caused the skin to stick a bit.  If you have a fish basket, use it!

4. Grill on each side for about 6 minutes or until cooked through.  Make sure to flip your fish carefully using a large spatula. 

5. Remove fish from grill, pour over remaining marinade and garnish with cilantro.  Now... dig in!!!

Melbourne Food and Wine Festival Review: 2nd Edition

Prahran Market held the Flavour Fiesta yesterday.  In a word : Disappointed.  VERY disappointed.  In my opinion, it was barely worth the two dollars that we paid to park.  I couldn't see much difference from any other day visiting Prahran Market.

We were expecting a 'very special tasting event' as it was advertised, an event to educate shoppers, compare produce and learn about selection.  There were VERY few tastings and most of them were the same thing, grilled sausages.  Honestly, I most enjoyed reading the few educational postings about food and ingredients.

I do not recommend this event and I am disappointed that Prahran Market did not do more for this great concept.  Heading the Roman Block Party tonight and I do not expect to be disappointed.