Category: Cheese

Daring Bakers Make…Cherry Brandy and Chocolate Cannoli

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I am noticing my Daring Baker Challenges of late have been pink in color. Wonder what that means on some psychological level?
Recently on a visit to Boston wandering the North End, I purchases some Cannoli tubes, tucked them away in my pantry,and never really got around to doing anything with them. Also on my trip ,I found a old fashioned Coffee, Tea,and Spice shop which sold all sorts of flavorings to make Liquors and such. I loaded up at Polcari’s . One such extract was a deep red Cherry Brandy.

I will admit I wasn’t in the frame of mind to this challenge. When one has many things on their mind, it is hard to focus. But I started my dough, sweetened with juice rather than sweet wine, and began to assemble Sunday evening. My lack of concentration contributed to me only buying half the Ricotta I needed and not straining it. I added a block of cream cheese to the mix and chocolate chips hoping it would firm up. But it didn’t. I photographed it anyway, and it was good, just runny and not suitable to bring to work.

I dreaded wasting all those beautiful shells I fried up and coated in chocolate. On Twitter , the talented LemonPi DM’d me and suggested I try to strain after the fact. At this point , why not! I wanted to salvage the Cannoli to bring to work the next day. So into a strainer lined with cheese cheese cloth, and the mixture firmed up beautifully. I barely filled them at the front desk in the office before the lot was gone. Scavengers. One person said why don’t I just inject the filling the their arms, the sugar crazed bunch.
Cannoli are much easier than I thought they would be. I would love to fill them with a savory filling next time.If you don’t mind occasionally deep frying, they are easy to make.

Equipment:

Cannoli forms/tubes – optional, but recommended if making traditional shaped cannoli. Dried cannelloni pasta tubes work just as well!
Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer
Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.
Metal tongs
Brass or wire skimmer OR large slotted spoon
Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.
Cooling rack
Paper bags or paper towels
Pastry Brush
Cheesecloth
Sieve or fine wire mesh strainer
Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.
Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.
Rolling pin and/or Pasta roller/machine
Pastry or cutting board
Round cutters – The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.
Mixing bowl and wooden spoon if mixing filling by hand
Plastic Wrap/Clingfilm
Tea towels or just cloth towels

Required: Must make cannoli dough and shells. If you don’t have or do not want to purchase cannoli forms, which I would never ask of any of you, you could simply cut out circles, squares, or any shapes you want and stack them with the filling of your choice to make stacked cannoli’s aka Cannolipoleons (directions below). If desired, you can channel MacGuyver and fashion something heat proof to get traditional shaped cannoli (6-8 inch sawed off lengths of a wooden broom stick or cane, sanded down and oiled, is THE authentic cannoli form!), or non-traditional shapes such as creating a form to make bowls, or even using cream horns if you happen to have them. Mini cannoli would be great too, and I’ve provided links to retailers of cannoli forms of all sizes.

Also, for those who don’t like to cook or bake with alcohol – grape juice, cranberry juice, pomegranate juice, apple juice..any sweet juice of a fruit, especially ones used in or to make wine, can be substituted. Just add a little more vinegar to insure you get enough acid to relax the dough

6-8 inch long by 3/4 to 1 inch circumference cannoli forms aka your basic cannoli form size

Variations: The filling is YOUR choice! Anything you want to fill them with is perfectly fine, sweet or savory, or you can use the filling recipe provided – making whatever changes you want to it. Cannoli would make a great addition to a Thanksgiving dessert table/spread. In many Italian households, during the holidays, cannoli is always part of the dessert offerings. You could also make a Thanksgiving themed cannoli, like pumpkin cannoli (I came up with a great pumpkin filling recipe below) or apples, pecans, walnuts, any dried fruits etc. An idea to gussy up your cannoli is; dipping the rims of the shell in melted chocolate and rolling in chopped nuts or sprinkles, then letting them set prior to filling. Dipping or pressing mini chocolate chips into the filled ends OR just stirring mini chocolate chips into the filling prior to stacking or filling whatever shaped shells you come up with, is another great idea and makes a nice presentation The sky is the limit here, be creative! Naturally, if you have any dietary restrictions, by all means, go with it. I’ve provided a link to a gluten-free cannoli recipe and a slightly savory vegan cannoli recipe to help get you started.

Bonus option: Make your own ricotta and/or mascarpone cheese! http://lisamichele.wordpress.com/2009/05/04/eating-my-curds-and-ditching…
http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/

Technically, I know, this is not baking, and if you prefer to steer clear of the deep fry, you can bake the shell. You won’t get the snappy, blistery texture and appearance that make cannoli so special, but I’m sure it’ll taste good nonetheless. Here’s a link where the cook bakes some of his cannoli shells: http://www.ifood.tv/network/cannoli/recipes

Lidisano’s Cannoli
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes

RECIPE NOTE: THE EQUIVALENTS FROM THIS RECIPE WERE PREPARED USING THIS CONVERSION SITE: http://www.gourmetsleuth.com/index.asp.

CANNOLI SHELLS
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners’ sugar

Note – If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

CANNOLI FILLING
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios

Note – If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Cannoli shell preparation, cutting out the dough circles, sealing the dough around the form, frying the shells, finished shells ready to fill

Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3, Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 – 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.

2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

PUMPKIN FILLING
1/2 cup (123 grams/4.34 ounces) ricotta cheese, drained
1/2 cup (113 grams/4.04 ounces) mascarpone cheese
1/2 cup (122.5 grams/4.32 ounces) canned pumpkin, drained like ricotta
3/4 cup (75 grams/2.65 ounces) confectioner’s sugar, sifted
1/2 to 1 teaspoon (approx. 1.7 grams/approx. 0.06 ounces) pumpkin pie spice (taste)
1/2 teaspoon (approx. 2 grams/approx. 0.08 ounces) pure vanilla extract
6-8 cannoli shells

1. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

2. Fill the shells as directed above. I dipped the ends of the shells in caramelized sugar and rolled them in toasted, chopped pecans.

Top row – left to right: Filling the cannoli, variety of cannoli Bottom row – left to right: Stacked cannoli, pumpkin cannoli

TIPS AND NOTES:
– Dough must be stiff and well kneaded

– Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.

– Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling.

– Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.

– Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F – 360°F because I felt the shells darkened too quickly at 375°F.

– If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.

– DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.

– When the cannoli turns light brown – uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.

– Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.

– Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.

– When adding the confectioner’s sugar to the filling..TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.

– Fill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells.

– If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.

– Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. My next several batches turned out great. Don’t give up!!

Duck Fat and Garlic "Toasted" Camembert Mini Grilled Cheese…Holiday Cooking With Ile De France


I love small plates and little nibbles. I also love all things rich ( my men, my life, my food). One of the most most beautiful and richest cuisines out there is French. I look back at long ago my school years in Paris and wish I took advantage of the resources out there then. But I was young and Paris was my Movable Feast.

This past week was the arrival of the Beaujolais Nouveau. My old friend Terry treated me to the Annual Fete at the French American Chamber Of Commerce. This is an opportunity for many restaurants to display their food in the small plate format. One place was making grilled Camembert sandwiches on a hot plate. I took a bite and noticed the Camembert didn’t melt through the grilled bread. Terry and I were talking about earlier and I had a revelation. I was going to make this dish with the duck fat I rendered that was in the freezer.

Forget butter, but use the duck fat for that extra dimension. I also decided to add mushed blanched garlic to create a Gascony style Butter. Before the health police start, did you know Duck Fat is better for you than butter? Duck Fat has less saturated fats than butter 32% versus 62%. Duck fat has higher Mono Saturated Fat than butter and is more comparable to Olive Oil (read about it here).

So when I received my Ile de France sample, I was ready. With the Holidays you want a quick easy recipe to assemble and that will keep warm with minimal fuss. Toasting in the oven , rather than frying works very well and insures the cheese is melted through.

Duck Fat and Garlic “Toasted” Camembert Mini Grilled Cheese
makes 12 and can be increased easily increased
24 slices of Baguette
1/2-3/4 cup Duck Fat (can be purchased )
5 cloves of Garlic ( or to taste)
Ile De France Camembert Cheese
Dried Thyme
Water to blanch garlic

In a small saucepan , blanch garlic cloves until tender( about 1 minute).
In a small mixing bowl mash the garlic into the duck fat. You can use a immersion blender or food processor to make smooth.
Take a pastry brush and brush each slice of Baguette.
Assemble small wedges of Camembert into two slices of bread.
Arrange on a parchment lined baking sheet and drizzle with dried Thyme.
Bake at 350 F until golden, approx 15 minutes. Turn/flip sandwiches midway and press down with spatula to aid the cheese in melting. Turn up to 400 F the last few minutes to insure crispness and browning.
Serve on passed platters or on small plates with dressed greens.
*Can be kept in warming oven until ready to serve.


Ile De France Goat Cheese, Black Garlic, and Honey Tarts

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Last week I was fortunate enough to receive an sample of Ile De France cheese. I chose the Goat Cheese . I could the cheese alone with a ripe juicy pear.It’s mellow but with a little tang. Perfect for plain eating or to use in a favorite dish. But I had received some black garlic in the mail and had had puff pastry in the freezer. So naturally I made a scrumptious tart. Black garlic is ferment garlic that has a slightly sweet taste that would work well with a drizzle of honey and the Ile De France Goat Cheese. The tart is so east to assemble and would be a hit at any dinner. Cut up the puff pastry into even smaller squares for an hors d’oeuvre.
Goat Cheese , Black Garlic, and Honey Tarts
serves 4
1 sheet of puff pastry cut into 4 pieces
1 log of Ile De France Goat Cheese
4-8 cloves of black garlic( depends on taste and size)
honey to drizzle
dried herb blend
salt
1 egg beaten
Defrost the puff pastry.Preheat oven to 375F. Brush puff pastry with beaten egg. Crumble Goat cheese atop the pastry, Leave a small border. Mince the black garlic. Be careful as its mushy in texture. Sprinkle a clove or two of the black garlic minced atop the goat cheese on pastry. Drizzle honey liberally. Add a pinch of salt to each piece. Bake on a parchment lined baking sheet until golden and slightly caramelized. Honey may run but that’s fine.

The Daring Bakers make Lasgane of Emilia-Romagna from Scratch!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I have to confess , I don’t know whats gotten into me blogging wise lately. Its not as if I haven’t been cooking. But have you ever had so many things going on you just get overwhelmed. I can say I’m actively working on food related activities, I just don’t post as frequently or have time to visit all of you as I would wish. I will catch up hopefully!

When I first saw this challenge I was like WTF? How is this baking? My few attempts at pasta have been crude.I always blamed it on the lack of equipment. If only I had the Kitchen Aid roller attachment, etc. The Ragu intrigued me .The whole lasagna from the Emilia -Romagna did, because this wasn’t the type of lasagna my Mommy made and everyone loved.I have mastered my Mothers lasagna and treat a chosen few to it about once a year.After making this, lets just say its a more Americanized version but good.

I altered the Ragu recipe given due to budgets and time and made my own version. Same principles , just different meats and cooking process. The lasagna rolled out beautifully. I only made a small dish as Certain Someone was hungry .The rest of the pasta dough went into the freezer. Certain Someones been gone for a while and its good to have him home for a spell before he goes away again. Forgive the uninspired pictures. I was more focused on getting it done and into our bellies. I liked it . Not sure about Certain Someone. He liked the Ragu from an earlier tasting but I feel he prefers the lasagna of my mothers which I have made for him.

Here is what I used for my Crock Pot Ragu. Due to lack of time I decided to put all ingredients in my crock pot and let it cook while I slept for 4 hours. That way it would be ready to assemble the next night.1 lb beef shank,2 lbs ground pork, 2 large cans of diced tomatoes, 2 bay leaves, red pepper flakes, salt, 1 large onion, basil and oregano. I finished the sauce after it had cooked with several cloves of minced Black Garlic which I just received. Its a lovely fermented garlic which is making waves now .No browning or anything. Just was lazy and threw it all int he cooker . The meat fell apart and a nice thick chunky sauce was made with a tinge of tomato.One other note. I found the recipe for the pasta called for 2 Jumbo eggs. I only had large and found I needed to add 5 eggs to bind the pasta dough to make it pliable.

Lasagne of Emilia-Romagna – Daring Bakers March 2009 Challenge
With spring around the corner in the northern hemisphere, and autumn descending in the southern hemisphere, the March challenge is a rich dish that we hope will be suitable fare for Daring Bakers around the world and not cause too much heat or stress in the kitchen!
This month’s challenge has global input, with the three hosts living in three continents: Mary from Canada, Melinda from Australia and Enza from Italy. All three of us are very keen bakers for our families and friends and very excited to be hosting our first Daring Bakers challenge!
The recipe we’ve chosen this month is Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne is a dish that has successfully transcended borders and is today made around the world, albeit with many variations from the Italian original. Even within Italy, there are many variations and each region has its own lasagne tradition. But, as Lynne explains in her introduction to the recipe –and Enza, as our Italian expert for this dish, also agrees – the dish should always be a “vivid expression of the ‘less is more’ philosophy of cooking. Mere films of béchamel sauce and meat ragu coat the sheerest spinach pasta. Parmigiano-Reggiano cheese dusts each layer. There is nothing more; no ricotta, no piling on of meats, vegetables or cheese; little tomato, and no hot spice. Baking performs the final marriage of flavours. The results are splendid.”
Please copy and paste the following statement into your finished blog post in order to get credit for participating in the March challenge:
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Vegetarians, vegans and coelics should not fret, as we’ve made provisions in the challenge recipe for you.
What we want you to do:
– make the pasta recipe as follows (we’ve included alternative instructions for those with dietary requirements). Hand-making your own pasta is the main challenge for this month. While you should make your own pasta to complete the challenge, please don’t feel that you need to buy a pasta machine. Lynne’s recipe gives instructions for hand-rolling the pasta with a rolling pin and we’d like you to do the same- a white (béchamel) sauce must be used. We’ve included a recipe but you’re welcome to use your own favourite recipe if you have one.- we’ve also included Lynne’s recipe for the meat ragu sauce that is part of the finished lasagne. However, this sauce is optional and you are welcome to make up your own sauce (particularly if you don’t eat meat), or use your own favourite meat ragu sauce recipe. If you choose to use your own recipe, please include it with your post.- Sweet pasta is unusual but here is a traditional pasta recipe for our sweetest bloggers at Emilia-Romagna Turismo This pasta would be paired in a lasagna dish with things like cream, raisins, pinenuts, orange, rosewater, prosciutto etc.
The most important part of this challenge is the hand-made Spinach Egg Pasta. We’ve also included Lynne’s recipes for béchamel (white) sauce and meat ragu but you can choose to use your own bechamel and ragu (or vegetarian sauce) recipes. Please follow Lynne’s instructions for the final assembly.
All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water1 recipe Spinach Pasta cut for lasagna (recipe follows)#11 recipe Bechamel Sauce (recipe follows)#21 recipe Country Style Ragu (recipe follows)#31 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
MethodWorking Ahead:The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.
Assembling the Ingredients:Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Cooking the Pasta:Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne: Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g or more)10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
#2 Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred2&2/3 cups (approx 570ml) milkSalt and freshly ground pepper to tasteFreshly grated nutmeg to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)
3 tablespoons extra virgin olive oil (45 mL)2 ounces/60g pancetta, finely chopped1 medium onion, minced1 medium stalk celery with leaves, minced1 small carrot, minced4 ounces/125g boneless veal shoulder or round4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)1 ounce/30g thinly sliced Prosciutto di Parma2/3 cup (5 ounces/160ml) dry red wine1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)2 cups (16 ounces/500ml) milk3 canned plum tomatoes, drainedSalt and freshly ground black pepper to taste
Working Ahead:The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Browning the Ragu Base:Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Alternative Recipes from Mary of Beans and Caviar
#1 Gluten Free Egg Pasta
The choice of the first flour is personal. I used corn flour because the subtle taste blended well with the dish. However, this is a matter of personal taste – please feel free to substitute a different flour for the corn flour but don’t subsititute a starch.
150 gr corn flour or masa in North America – yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch100 gr corn starch* (3/4 cup, 187.5 mL)100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)150 gr of potato starch* (250 mL, 1 cup)100 gr of glutinous rice flour* (200 mL, ¾ cup)10 gr of Xanthan powder (1.5 tsp, 7.5 mL)10 gr of salt (1 tsp, 5 mL)
6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)3/8 cup of water (95 mL)50 mL of extra virgin olive oil (1/5 cup)Note: If you add cooked chopped spinach to this recipe, you may have to reduce the water. The recipe was not tested (yet) with the addition of spinach.
*fine white powder that squeaks when rubbed between fingers
Plastic wrap or parchment paper for your work surfaceAluminium foil to cover the lasagne
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water and/or spinach, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.
The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan.
Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!
This dough does not need to be precooked before being assembled into the lasagne.
#2 Gluten Free Béchamel – White Sauce
2 & 2/3 cup milk4 tablespoons unsalted butter or Extra virgin olive oil4 tablespoons corn starch (fine white and squeaky) – another starch can be substitutedSalt and pepper to tasteFreshly grated nutmeg
Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Assembling the Gluten Free Lasagne
The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.
Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.
This lasagne was baked in a glass baking dish. Adjustments in time and temperature may be needed if your dish is metal

Yumm… Stromboli

First of all, do you like my new look? Its amazing what you can get up to when your snowed in on the weekend. I’m rather proud of it myself.
This weekend I craved the zest of tomato sauce , but didn’t want pasta. So I thought of pizza and decide to take it a step further. Stromboli.I’m talking the food item, not the place.From what I gather Stromboli is an American invention through and through. Don’t we love our pockets, burritos, and such.Pure comfort and bliss.I started off with Peter Reinhardt’s pizza dough. However I skipped the long ferment and mixed the ingredients of :
4 1/2 Cups all purpose flour
1 3/4 tsp salt
1 tsp instant yeast
1/4 cup olive oil
1/3/4 cups ice cold water
1 tbsp sugar
all to let rise at room temp for approx 3 hours until double. This recipe which you can find in its entirety here, yields 6 dough balls. The excess dough makes for great freezing at a later time.


Now here what you do to make Stromboli. Roll out a small dough ball( enough for an individual size pizza) into a rectangle approx 10-11 inches long and 5 inches across.


Pre heat oven to 450 degrees.
Brush your dough lightly with tomato sauce( optional) or oil if you prefer. Sprinkle some herbs, crushed pepper. Fill sparingly with topping s of your choice. I used sliced onions, ham , pepperoni, mozzarella,olives. The choice is yours.Roll carefully lengthwise, lifting carefully as you roll to encompass the ingredients. Brush with a beaten egg and very lightly sprinkle with more cheese( Parmesan works great too).
Sprinkle your cast iron pan or pizza stone with cornmeal. I confess, I was out and used flour. Lay your Stromboli down and bake for 20 minutes or until golden. Take out and let rest a few minutes.

Slice and serve. I like to dip mine in tomato sauce. These would be a great idea with different variations to serve for a Super Bowl party.

I have made a commitment this year to bake my my own breads with several other bakers. We call this BYOB. We do this for nutrition concerns, to know what we eat, and to save money on overpriced baked goods. Nothing is more satisfying than Baking you own bread.