Real Food Mama

Musings about cooking, eating and everything in between.

Welcome 2011! January 2, 2011

Filed under: Baking,Home Made,Kitchen Toys,Recipe — realfoodmama @ 12:03 pm

I am really looking forward to the new year, especially since I received some really nice gifts for the holidays (kitchen related of course!) that I anticipate using a lot in the coming months. For one I finally got the KitchenAid Mixer that I have been lusting after forever, complete with a grinder and a pasta extruder attachment! So now I can make my own sausage, ground beef, and extruded pasta! I also received a hand cranked pasta extruder which makes different things from the aforementioned automatic one.

I actually used the hand cranked one last evening to create a delicious dish of large macaroni in a mushroom bechemel sauce. It turned out fabulously and the noodles were delicious. I included the recipe, simple as it is, below.

Honestly I have been feeling rather uninspired when it comes to cooking these days, and as a result I have not been writing here as much as a result. I like to think that my new toys have given me some much need inspiration and I am really looking forward to some kitchen experimentation in the coming weeks.

I hope that all of you are enjoying 2011 so far and that the year brings each of us the abundance we deserve. Happy New Year and Happy Eating!

Baked Macaroni with Mushrooms

1 lb home made macaroni
1 c sliced mushrooms
1/2 medium onion, diced small
1 c raw goat milk
2 TBSP butter
2 TBSP organic unbleached flour
1/2 c grated Parmesan

Pre-heat oven to 400 degrees.
Grease a 9×5 inch baking pan.

To make the bechemel:

Melt the butter over low heat. Add the onions and stir for about one minute. Add the flour and whisk off the heat until blended. Put back over the heat and add the milk. Season with salt and white pepper to taste. Increase heat to medium and cook until thick, whisking frequently. Set aside.

Saute the mushrooms in butter or olive oil until they have released all their moisture. Add to the bechemel.

Cook the noodles to al dente consistency. Drain. Mix the noodles with the sauce and pour into the baking dish. Cover with the Parmesan and place in the oven for 15 min or until the sauce is bubbling and the cheese has browned.

 

First time using my pasta maker! January 6, 2010

Filed under: Kitchen Toys,Real Food Wednesday,Recipe — realfoodmama @ 2:45 pm
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My new toy!I love my new toy. It is by far the most fabulous piece of kitchen equipment I own. I have periodically made pasta from scratch for several years now, ever since a neighbor looked at me and said “Pasta is so easy…you could definitely do it”. And so I did.

My first batch was successful for the most part, but I struggled with rolling out the dough and getting the right texture. A problem I struggled with regularly up until yesterday. I could spend upwards of thirty minutes rolling out the elastic dough and still not achieve the texture and thinness I desired. But no more!

Using the same pasta recipe as always, I was able to create fabulous spaghetti using my new machine. Thin, light and with a beautiful texture, it was by far the best pasta I have had in a long time.

Home Made Pasta

2 c all purpose flour
3 eggs
1 TBSP olive oil
approximately 2 TBSP cold water*

Place the flour on a clean, flat counter top and create a mound. Dig a well in the middle and crack your three eggs into this well. Using a fork, whisk the olive oil into the eggs, and then continue to whisk, slowly adding the flour until it starts to thicken. At this point, use your well floured hands to combine the rest of the flour and the water, if necessary (see note below)

*Depending on your climate, you may not need to add any water to the mixture, however Santa Fe, NM has a relative humidity in the single digits and without a few tablespoons of H2O, my pasta dough dries out and becomes unusable.

Once the dough has come together, continue to kneed until you have a smooth, elastic quality. Shape the dough into a ball and cover with a damp towel. Let rest at room temperature for 30-60 minutes.

After the dough has rested, you are ready to roll it out. I had to season my pasta maker (by running a small quantity of dough through it to make sure everything was grime free) but once this was accomplished it was a simple matter of flouring the rolly parts and then getting to work.

Rolling the dough.

The end result was the beautiful pasta seen here…
The finished product...yuuuum.
…cover it in home made red sauce, sprinkle some fresh parm on it and voila! The best pasta ever!

This post has been my contribution to Cheeseslave’s Real Food Wednesday blog carnival. Check it out for more delicious posts!