Musings on Pizza No. 2

Pizza was one of those things I thought about when my hot flashes from my ongoing hormone treatment awoke me in the middle of the night this past week. Several times, in fact. As I tossed and turned I thought about my pizza-making process as I recently described here and wondered. I had received some comments about it, too, which prompted my continued meditations … (more)

Musings on Making Pizza

I have to admit that I like pizza a lot. Well, I guess most of us do. I like cheese, and I liked cooked cheese even more, and I like vegetables, so pizza is up there as a mealtime favourite. We don’t eat it frequently, perhaps once month or less often. These days I make it myself: we don’t order it from a restaurant … (more)

Musings on Making Pasta, No. 5

I was back at making pasta this week, trying a slightly different recipe, and working on honing my skills with the pasta machine. As well, I  was hoping to get my recently-acquired mafaldine cutter attachment operating correctly (you might recall reading about the problems I had with it clogging in the previous post on pasta making). My usual mix for pasta dough is a … (more)

Musings on Making Bread and Chili, No. 1

Longtime readers here know that before my surgery last summer, along with my pasta making I was an avid, if not always entirely competent, baker. I mostly made bread from “scratch” but sometimes for convenience used an electric bread maker. I made all sorts of bread in previous years, including soda (“quick”) breads, as well as the occasional scone, tea biscuit, and muffin. I’ve … (more)

Review: The Ultimate Pasta Machine Cookbook

The Ultimate Pasta Machine Cookbook: 100 Recipes for Every Kind of Amazing Pasta Your Pasta Maker Can Make, by Lucy Vaserfirer, Paperback, 208 pages, Published in 2020 by Harvard Common Press, Beverly, MA, USA. I am disappointed. At almost $40, I don’t believe the book delivers what the title promises. I expected a book with “ultimate” in its title to have a LOT more information … (more)

Musings on Making Pasta, No. 4

I made another batch of pasta this weekend to test my new mafaldine cutter, but it proved problematic . The dough jammed in it against the blades, so I had to switch to my lasagne ricce cutter, which worked perfectly. Because it got so deeply stuck, I had to remove the blade piece on the new cutter and spend some time fishing tiny bits … (more)

Musing on Making Pasta No. 2

In its most basic form, pasta can be made from only two ingredients: flour and water. But while true, it’s deceptively simple, and far from the tastiest or most expressive pasta you can make.  (see part 1 of this essay if you missed it) Flour is delightfully complicated; there is some interesting chemistry at work within flour and it’s fun to experiment. Wheat is … (more)

Musings on Making Pasta No. 1

  Long-time readers here may recall that I used to post about making my own pasta and bread quite frequently some years back. Last spring when I was diagnosed with cancer and then went through surgery and then radiation, I stopped doing both. This week, I finally got back to my pasta-making— not quite as adroitly as I had in the past, mind you; … (more)

Pollan’s Food fallacies

“Don’t overlook the oily little fishes,” is rule 32 in Michael Pollan’s small book, “Food Rules: An Eater’s Manual” (Penguin Books, 2009). I recently acquired a copy. I’ve read Pollan’s book, The Omnivore’s Dilemma, and have his In Defence of Food on my shelves for summer reading and have two other titles by him on my wish list. I’ve enjoyed his work so far. … (more)

Spiralizing out of control

I bought myself a spiral veggie cutter recently – a spiralizer, they’re called – after hearing a friend rave on about how wonderful his was. And since I both like to cook and I’m a gadget freak, I thought I ought to get myself one, too. And as an added bonus, I eat a lot of veggies and stir fry dishes. Sounded like a … (more)

More Pasta Making

My first attempt at ravioli was, I admit, a disaster. But you learn from trying what you need to do the next time. And you also learn from reading what tools you might need to do better. Sure, you can make ravioli and other stuffed pasta by hand, but what I wanted was a plaque. That’s the one I bought in the photo on … (more)

Late Spring Pastas

I’m still working on a formula for the perfect pasta dough, trying different mixes of flour and other ingredients to get both the best consistency and taste. And to experiment with texture so the pasta has the best mouth feel. I make fresh pasta once or twice a week now. My efforts so far have been pretty damned tasty and all but one – … (more)

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