Everyone American has their favorite pot roast memories. Whether it's brisket on the East Coast or daube down in New Orleans, it's been a kitchen staple for generations.Now there's a king, yes king of pot roast, Gavin Kaysen and he's making the dish haute.
Brett Anderson wrote about this nostalgic dish in today's New York Times Food section.He grew up in Minneapolis/St. Paul where pot roast reigns supreme.It's also the home of Spoon And Stable,Chef Kaysen's signature restaurant.The dish wasn't on the menu at first because Chef Kaysen felt it may offend diners. He thought that he was pandering to their down to earth tastes. because he was a young cook with an impressive resume. Chef Kaysen first worked at impressive restaurants in Switzerland,London and California, He, himself, also impressed the famed French chef , Daniel Boulud which lead to a seven year stretch as executive chef at Cafe Boulud This alone could be off putting to many Midwestern customers who may be insulted by his rendering of their family dishes. Instead he first offered dishes with a nod towards the Minnesota regional along with a nod to nearby Canada instead The initial Spoon and Stable menu offered:. Canadian bison, cheese curds in the creamed spinach and dill cured salmon. It was a whim that made him sneak in his grandmother, Dorothy's pot roast onto it . It was a good call. Diners loved it.
Mr. Anderson does too. It is not mom's pot roast, instead a more upscale version. The sides are lacy chanterelle mushrooms along with a pomme puree, a silkier version of mashed potatoes and a milk soaked and sauteed parsley root. Mr Anderson missed the traditionally made veggies which are usually soft enough to mash. - although Chef Kaysen feeds those to his staff. The gravy was spot on, redolent with rosemary and silken. This is the way it should be .Pot roast gravy is a restorative Paleo broth , appealing to our most primal tastes. The meat used is a richer flavored shoulder cut the French called paleron and Minnesota butchers call flat iron roast. Why this, instead of the usual chuck that everyone including Kaysen's grandmother's Dorothy used? According to the chef, it has a "really fantastic tendon that runs right in the middle of it" .If it's cooked down enough , it turns into a marrow like consistency.He first used it during his time at Boulous for the pot au feu. However home chefs following the recipe need not worry, Chuck roast is the meat called for. It also has carrots and parsnips for pot roast purists too. Tomato paste is also added for color and flavor as well along with enhancing the meat's flavor.
Gavin Kaysen is the king of pot roast. His recipe ofor pot roast will change the way America thinks about it. It 's still comfort food but elevated to another level.
Wednesday, March 9, 2016
Tuesday, March 8, 2016
Food As Art
Does our food define us ? Do we define food as art?Or art as food? These are the questions raised in a fascinating new book by Dwight Furrow. Read this interesting to find out;
The book , Food As Art In America - How Americans Have Changed The Way We Eat (Rowan & Littlefield Publishers ) is a meaty chew of a read that questions almost everything.It's a book for serious foodies and even professional chefs that delves all sorts of aspects of culinary ideas and movements.He goes into great detail about the Slow Food Movement, started by Carlo Petrini who was aghast by American fast food taking over elegant Italian dining.Mr. Furrow also gives us interesting ruminations about food as art and the trends that take over. He devotes entire pages to the 18th Century philosopher Emmanuel Kant along with passages devoted to Mick Jagger and Italian grandmothers. Foodies may cringe or may not like when he describes eating is violent - and when you think about it - it really is.It is slaughtering meat and plucking fruit and veggies from their habitats. It's then cooking on top of a high flame and then being devoured later. That pasta or lobster may look pretty on the plate but they're going to get savaged and ravished in a few minutes.
Foodies may enjoy the chapter on reading into a meal. He writes intensively about what homeyness means and brings up Thanksgiving and apples. Without the holiday the turkey is just a bird, without the story of Eve and the snake, the apple is just another piece of fruit. Mr. Furrow also delves into the food of love and aphrodisiacs through the centuries. That's followed by an interesting interpretation of we are what we eat. Of course there is a section on vegans along with the different kind of vegetarianism and what it all means. He also dissects haute cuisine and home cooking in a wittily titled chapter called "Can Tuna Casserole Be A Work Of Art?" There is also a chapter dedicated to keeping food traditions in an ever changing world and what is authenticity. In this he mentions Mexican border food, the cuisine that gave us the beloved tortilla. Mexican food purists scoff at it saying it's not true to the country, yet it has been around for generations.Mr. Furrow ends the book with more ruminations on the future of taste along with his worries of food mediocrity and mass globalization of tastes.
Food As Art in America How Americans Have Changed The Way We Eat is a fascinating insight into our modern foods tastes and loves. Read it to understand why we need to preserve food as art. It's full of insights to chew on.
The book , Food As Art In America - How Americans Have Changed The Way We Eat (Rowan & Littlefield Publishers ) is a meaty chew of a read that questions almost everything.It's a book for serious foodies and even professional chefs that delves all sorts of aspects of culinary ideas and movements.He goes into great detail about the Slow Food Movement, started by Carlo Petrini who was aghast by American fast food taking over elegant Italian dining.Mr. Furrow also gives us interesting ruminations about food as art and the trends that take over. He devotes entire pages to the 18th Century philosopher Emmanuel Kant along with passages devoted to Mick Jagger and Italian grandmothers. Foodies may cringe or may not like when he describes eating is violent - and when you think about it - it really is.It is slaughtering meat and plucking fruit and veggies from their habitats. It's then cooking on top of a high flame and then being devoured later. That pasta or lobster may look pretty on the plate but they're going to get savaged and ravished in a few minutes.
Foodies may enjoy the chapter on reading into a meal. He writes intensively about what homeyness means and brings up Thanksgiving and apples. Without the holiday the turkey is just a bird, without the story of Eve and the snake, the apple is just another piece of fruit. Mr. Furrow also delves into the food of love and aphrodisiacs through the centuries. That's followed by an interesting interpretation of we are what we eat. Of course there is a section on vegans along with the different kind of vegetarianism and what it all means. He also dissects haute cuisine and home cooking in a wittily titled chapter called "Can Tuna Casserole Be A Work Of Art?" There is also a chapter dedicated to keeping food traditions in an ever changing world and what is authenticity. In this he mentions Mexican border food, the cuisine that gave us the beloved tortilla. Mexican food purists scoff at it saying it's not true to the country, yet it has been around for generations.Mr. Furrow ends the book with more ruminations on the future of taste along with his worries of food mediocrity and mass globalization of tastes.
Food As Art in America How Americans Have Changed The Way We Eat is a fascinating insight into our modern foods tastes and loves. Read it to understand why we need to preserve food as art. It's full of insights to chew on.
Monday, March 7, 2016
Spring Cleaning Cuisine
March begins the start of the Spring cleaning season. It's a time to sift through the fridge freezer and pantry and toss out whatever you can to make room. However don't' be so trash happy Sometimes those foods can be used instead of being thrown out. Think of it as Spring cleaning cuisine.
Of course home chefs should check the dates of their canned foods. However most expiration dates usually have a three year window. You can easily use any canned food or soup in tonight's meal. If you overbought soups at your grocery's ten for one price sale, then repurpose them as sauces. Any cream based one, such as celery or mushroom can be a great sauce for a noodle casserole.Cans of tomato sauce will go into sauce but zing it up by adding a pinch of pepper for arrabiata or better yet, make steak pizziola or chicken parm with it.Mix it with rice to create a form of spicy Mexican arroz. with chicken or shrimp.Canned veggies can also have their turn. Canned corn, one of the most versatile can be turned into tasty salads with black beans and chopped fresh peppers or as a filling for tacos. One great idea is adding it to various soups such as potato to give it color and sweetness. Canned string beans are not only good hot but also cold in a summery salad. Add chopped onions along with just oil and vinegar for a vinaigrette dressing. The same for beets. Make a salad from those canned ones for a nice side with grilled steak or chicken.
Cleaning out the fridge and freezer is a whole other experience. Soured milk is considered vile and instantly tossed into the garbage but hold on. It is useful.It can be used in making cheese as well as polishing silver.Glam girls can use it as part of a homemade face mask.Smear it on ,let it dry then rinse it off. If you have any sour cream and it's still good, then use it in a variety of dishes. Try it to enrich casseroles as well as a sub in for ricotta in pastas.Sour cream also gives homemade coffee cakes an unbelievably rich crumb and density. It's also a good toppings for desserts too. Those mini dishes of leftovers , like leftover peas, carrots or broccoli can add some color to omelets. Toss in a cup of that still viable pepperoni and ham for a fun frittata.Any extra eggs can be hard boiled for egg salad. Give it a light pinch of tarragon to enhance the flavor. What about all those mysterious foil wrapped packages? Probably left overs from the holidays.The meat is fine, whether it's turkey , chicken or ham. You can easily defrost it in the microwave and have it with gravy or as part of a sandwich.
This is the time for Spring cleaning. However look at the food you;'re tossing out/If it's before the expiration date or still relatively good use it. Consider it a bonus of Spring cleaning your kitchen.
Of course home chefs should check the dates of their canned foods. However most expiration dates usually have a three year window. You can easily use any canned food or soup in tonight's meal. If you overbought soups at your grocery's ten for one price sale, then repurpose them as sauces. Any cream based one, such as celery or mushroom can be a great sauce for a noodle casserole.Cans of tomato sauce will go into sauce but zing it up by adding a pinch of pepper for arrabiata or better yet, make steak pizziola or chicken parm with it.Mix it with rice to create a form of spicy Mexican arroz. with chicken or shrimp.Canned veggies can also have their turn. Canned corn, one of the most versatile can be turned into tasty salads with black beans and chopped fresh peppers or as a filling for tacos. One great idea is adding it to various soups such as potato to give it color and sweetness. Canned string beans are not only good hot but also cold in a summery salad. Add chopped onions along with just oil and vinegar for a vinaigrette dressing. The same for beets. Make a salad from those canned ones for a nice side with grilled steak or chicken.
Cleaning out the fridge and freezer is a whole other experience. Soured milk is considered vile and instantly tossed into the garbage but hold on. It is useful.It can be used in making cheese as well as polishing silver.Glam girls can use it as part of a homemade face mask.Smear it on ,let it dry then rinse it off. If you have any sour cream and it's still good, then use it in a variety of dishes. Try it to enrich casseroles as well as a sub in for ricotta in pastas.Sour cream also gives homemade coffee cakes an unbelievably rich crumb and density. It's also a good toppings for desserts too. Those mini dishes of leftovers , like leftover peas, carrots or broccoli can add some color to omelets. Toss in a cup of that still viable pepperoni and ham for a fun frittata.Any extra eggs can be hard boiled for egg salad. Give it a light pinch of tarragon to enhance the flavor. What about all those mysterious foil wrapped packages? Probably left overs from the holidays.The meat is fine, whether it's turkey , chicken or ham. You can easily defrost it in the microwave and have it with gravy or as part of a sandwich.
This is the time for Spring cleaning. However look at the food you;'re tossing out/If it's before the expiration date or still relatively good use it. Consider it a bonus of Spring cleaning your kitchen.
Saturday, March 5, 2016
Saturday Night Specials
Saturday is usually the one night of the week when the family can sit down and have dinner together. The problem is that it's the same foods week after week, The solution is adding some zing to make these family meals special. Don't worry They're nothing elaborate. It's just tweaking recipes up a notch or two for tasty and memorable meals.
One of the easiest meals to assemble is the BLT. It's a quick throw together of bacon, lettuce and tomato, on toast.Tweak it by changing the bread. King's Hawaiian Rolls are perfect for creating mini sandwiches or you can try the new Sandwich Thins by Pepperidge Farm.One roll may be only one hundred calories but it's also great for creating the perfect sandwich .The filling will stand out because the slices are almost wafer thin yet sturdy I like these for my BLTs. As for the tomatoes, get the vine ripes. These are a deeper red and richer in flavor. Ditch the iceberg lettuce and switch to Romaine. Again this type of lettuce amps up the sandwich and melds well with the tomato and bacon. Also a dab of ranch dressing zings up the whole combo, rather than just plain mayo , Heroes are another much eaten Saturday night meal. Give them a Gallic twist by using a baguette and slathering on a homemade garlicky aioli, This is a simple blend of garlic and mayo. Add some sliced hard boiled eggs and tuna for a Provencale vibe, along with capers and a variety of veggies. You could also just have a typical Italian hero, but add pancetta, and mortadella with a balsamic vinegar based dressing.
Dinner means a hot meal too. A family favorite is baked mac and cheese. Liven it up with adding different cheeses as opposed to using just cheddar.Use fontina and Gruyere along with fontina for bite. Bacon or ham are another great way to give the classic casserole some zing. Add layers of either along using them as a crunchy topping. Bacon and ham can also make a homemade pizza more interesting too. Since Saturdays are usually pizza night, Try your hand at a homemade one.Please everyone by using their favorites as toppings, from steak slices to even crab meat. This is great if there's adults but you'll need to create a special kind of pie to grab the kids' attentions. Try mini deep dish ones baked in a muffin tin. The dough can be a homemade one or one made with Biscuit. You can also use Pilsbury crescent rolls. too. The filling is pizza sauce, of course, but you can also throw in pepperoni or olives for a nice surprise. Baked fried chicken that's been spiced up with cayenne is another fun meal. Serve with homemade cheddar biscuits and ranch slaw.This last is just simply mixing shredded cabbage with ranch dressing. (you can use any salad dressing here).
Amp up that Saturday night meal. Give those much used recipes a well needed twist with new ingredients or products/ The result is a memorable dinner that the whole family will enjoy,
One of the easiest meals to assemble is the BLT. It's a quick throw together of bacon, lettuce and tomato, on toast.Tweak it by changing the bread. King's Hawaiian Rolls are perfect for creating mini sandwiches or you can try the new Sandwich Thins by Pepperidge Farm.One roll may be only one hundred calories but it's also great for creating the perfect sandwich .The filling will stand out because the slices are almost wafer thin yet sturdy I like these for my BLTs. As for the tomatoes, get the vine ripes. These are a deeper red and richer in flavor. Ditch the iceberg lettuce and switch to Romaine. Again this type of lettuce amps up the sandwich and melds well with the tomato and bacon. Also a dab of ranch dressing zings up the whole combo, rather than just plain mayo , Heroes are another much eaten Saturday night meal. Give them a Gallic twist by using a baguette and slathering on a homemade garlicky aioli, This is a simple blend of garlic and mayo. Add some sliced hard boiled eggs and tuna for a Provencale vibe, along with capers and a variety of veggies. You could also just have a typical Italian hero, but add pancetta, and mortadella with a balsamic vinegar based dressing.
Dinner means a hot meal too. A family favorite is baked mac and cheese. Liven it up with adding different cheeses as opposed to using just cheddar.Use fontina and Gruyere along with fontina for bite. Bacon or ham are another great way to give the classic casserole some zing. Add layers of either along using them as a crunchy topping. Bacon and ham can also make a homemade pizza more interesting too. Since Saturdays are usually pizza night, Try your hand at a homemade one.Please everyone by using their favorites as toppings, from steak slices to even crab meat. This is great if there's adults but you'll need to create a special kind of pie to grab the kids' attentions. Try mini deep dish ones baked in a muffin tin. The dough can be a homemade one or one made with Biscuit. You can also use Pilsbury crescent rolls. too. The filling is pizza sauce, of course, but you can also throw in pepperoni or olives for a nice surprise. Baked fried chicken that's been spiced up with cayenne is another fun meal. Serve with homemade cheddar biscuits and ranch slaw.This last is just simply mixing shredded cabbage with ranch dressing. (you can use any salad dressing here).
Amp up that Saturday night meal. Give those much used recipes a well needed twist with new ingredients or products/ The result is a memorable dinner that the whole family will enjoy,
Friday, March 4, 2016
Coconut For Coconuts
There is a craze right now that's permeating our cooking and even our beauty habits.It seems we cuckoo for coconuts - in every form. It's all over these days from flakes to oils, in our best dishes and on our cuticles. Is it too much or does this tropical stunner actually have benefits.
First of all the coconut is not a nut but a drupe, or an offspring with a fleshy outer part covering a seed or pit (think more peaches and plums). The name coco derives from the Portuguese word for skull, thanks to the face like indentations in it sailors who first saw it on their travels were amused by this , hence the name. The meat or the interior white flesh is called copra when dried and used in baking and cooking. The oil and milk from it is used both in food and beauty products. Then there is the coconut water which is everywhere these days.It grows primarily in tropical climates and is not what would be considered domesticated. The meat itself is high in carbs and fat.A one hundred gram serving can yield a whopping 354 calories. with 89% of it being saturated fat. This also applies to coconut oil too which is high in saturated fat and lauric acid, the last being responsible for raising cholesterol to sky high levels.Ditto for the coconut milk which is derived from the oil.It is better to stick with the low calorie , low carb, coconut water .It also has a significant amount of electrolytes - good for those playing sports.
So is being coconuts for coconuts worth it? The fruit is , for baking and candy making. The copra does have the perfect taste that meshes well with chocolate, vanilla and even lemon cake. As we all know it's a great decoration for Easter cupcakes and holiday meringues.The flakes are also excellent gracing curries and other Asian dishes. Again, it's good if you want a splurge but not good if you have it a few times a week.? It also doesn't apply to an Almond Joy or Mounds splurge.then If you do want; a healthy fix of coconut then try Zola's dark chocolate coconut nuggets instead. What about coconut oil? Health conscious home chefs could try the one Lou Ana puts out ,The Southern California company makes theirs non -hydrogenated and zero calories which is perfect for any kind of cooking and baking. It also aids in losing weight, speeding up metabolism as well as helping to fend off staph bacteria along with several different kinds of cancer. Coconut oil is also good for softening cracked heels, cuticles and sun fried hair, Coconut water is another must have.Again Zola, a brand new, sustainable company has different waters that are perfect with a meal or just as a refresher. Also Vita Coca is another good choice with even a newly added cafe latte to drink..
The coconut craze will be wth us for a while. Take what you will from it and use it to benefit your diet and lifestyle. You can go mad for the health aspects of them.
First of all the coconut is not a nut but a drupe, or an offspring with a fleshy outer part covering a seed or pit (think more peaches and plums). The name coco derives from the Portuguese word for skull, thanks to the face like indentations in it sailors who first saw it on their travels were amused by this , hence the name. The meat or the interior white flesh is called copra when dried and used in baking and cooking. The oil and milk from it is used both in food and beauty products. Then there is the coconut water which is everywhere these days.It grows primarily in tropical climates and is not what would be considered domesticated. The meat itself is high in carbs and fat.A one hundred gram serving can yield a whopping 354 calories. with 89% of it being saturated fat. This also applies to coconut oil too which is high in saturated fat and lauric acid, the last being responsible for raising cholesterol to sky high levels.Ditto for the coconut milk which is derived from the oil.It is better to stick with the low calorie , low carb, coconut water .It also has a significant amount of electrolytes - good for those playing sports.
So is being coconuts for coconuts worth it? The fruit is , for baking and candy making. The copra does have the perfect taste that meshes well with chocolate, vanilla and even lemon cake. As we all know it's a great decoration for Easter cupcakes and holiday meringues.The flakes are also excellent gracing curries and other Asian dishes. Again, it's good if you want a splurge but not good if you have it a few times a week.? It also doesn't apply to an Almond Joy or Mounds splurge.then If you do want; a healthy fix of coconut then try Zola's dark chocolate coconut nuggets instead. What about coconut oil? Health conscious home chefs could try the one Lou Ana puts out ,The Southern California company makes theirs non -hydrogenated and zero calories which is perfect for any kind of cooking and baking. It also aids in losing weight, speeding up metabolism as well as helping to fend off staph bacteria along with several different kinds of cancer. Coconut oil is also good for softening cracked heels, cuticles and sun fried hair, Coconut water is another must have.Again Zola, a brand new, sustainable company has different waters that are perfect with a meal or just as a refresher. Also Vita Coca is another good choice with even a newly added cafe latte to drink..
The coconut craze will be wth us for a while. Take what you will from it and use it to benefit your diet and lifestyle. You can go mad for the health aspects of them.
Thursday, March 3, 2016
The Perfect Wine Shop
We all know what makes a good food store. We know it;s a wide variety of fresh fruit and vegetables, good customer service and a welcoming atmosphere. Now what makes a good wine shop? Ask anyone and they'll draw a blank. What does make a liquor store stand out?
The answer was a very good article in yesterday's New York Times Food section.Eric Asimov wrote about it in his Pour Column and it's worth saving. Many people just walk into their local liquor store and overlook the obvious signs . One , the ambient temperature should be fifty four degrees - the temperature of a wine cellar. If your local wine shop feels a bit too warm , then walk out and find a moderately cooler one.Also, another bad sign is if the place is flooded with sunlight. A liquor store should be dark, otherwise the light can damage the wine,especially if it's in clear or light blue bottles.
Dusty merchandise is also a telling sign, The staff has been lax in upkeep and possible negligent with inventory. Another sign of an attentive sales force. Look at the description listed under the bottles.Staff written ones means they're personally involved and a distinct point of view. They'll also offer you advice on what to buy and even offer samples.Buyers should also note if the bottles are laying down or standing up. It's a good sign if they're placed on their side, this way the cork won't dry out and let in oxygen.This can oxidize the wine.
Mr. Asimov also visits some of the better wines shops across the country. He visits Bay Grape in San Francisco which even has wifi and tables There are also discussion groups with sales people leading them and teaching shoppers about different types. All of this has made Bay Grape a popular wine shop with a loyal clientele. New York City also has wine shops that are much more. Take Black Label Wine Merchants..Sales clerks will either engage shoppers in conversations to determine their likes and dislikes or back away from the more distant ones. Some stores even track their shoppers purchases, to better anticipate their next trips to the store as well as help them in the future. Wine shop owner.Vanessa Moore, of Unwined In Alexandria Virginia,trains her staff to recognize customers by name and get to know their tastes. There's also another family aspect in the sense that she only buys from family wineries. She does change brands frequently which can turn off devotees of certain wineries. Greenwich Village's Some Good Wine offers wines from places that normally aren't associated with wine making, from the Canary Islands, Corsica and the Czech Republic, thanks to owner Jeremy' Blocks passion for exotic wines.This means his customers can also expand their repertoire too.
A good wine shop has to have several different components to be successful. The bottom line is both the merchandise and the customers have to be treated special. This translates into a liquor stoe with a long life and a loyal follwing.
Wednesday, March 2, 2016
Making Your Pasta Blush
Homemade pasta is exciting on its own. It's fun to make and a treat to taste. Now imagine adding color and more depth to it and you have a truly interesting dish.It's easy to do - and brings lunch or dinner up another notch.
David Tanis experimented this and wrote about it in his A City Kitchen column in today's New York Times Food section.Handmade or home made pasta is one of the simplest preps ever.It's just a mix of eggs and flour, mixed together and then kneaded to form a thick dough. It's usually then rolled out and cut or put through a pasta machine to be cut into ribbons or sheets.The result is a yellowy spaghetti or fettucini ,a perfect base for a homemade marinara or creamy Alfredo sauce. Yet is it enough? Does it need more?Mr.Tanis believes so and has a number of suggestions. A colored pasta not only zings up the dish but adds another layer of flavor. Green pasta can be made with pureeing fresh spinach or chard to the recipe. It gives the usually eggy tasting dough a garden fresh taste. Herbs, always included in any Italian dish, can be respun into a batch of angel hair .Add parsley , rosemary and sage to any dough for a speckled , light green result that's perfect for any Spring dinner.Saffron not only gives a rich , golden hue but also a distinct flavor that 's great with any seafood sauce.
The recipe that Mr/ Tanis gives is for a peppery, red pasta, redolent with Hungarian paprika.cayenne and pimenten.It's a rusty looking pasta that he teams up with sweet vegetables. The reason behind this combo is that the two opposite flavors compliment each other,All together there is a heady dose of hot spices in the dough.It's zingy enough so it needs a mellowness to tame it down a bit. Mr. Tanis pairs it with butternut squash along with pancetta for some meat and saltiness. Ricotta gives the sauce a creaminess. This could also be reversed and made into a ravioli with the squash mixture inside a hot pepper dough.Another idea is serving it with an arrabiata sauce for sheer heat or with lobster for a spin on seafood version. Today's masterful recipe could also be reversed with a butternut squash pasta and a spicy sauce.It's just as easy to make as the hot pasta, and the result is a lovely orange fettucini or bucatini,if you like red colored pasta without the heat , then try a tomato based or red pepper based one. The first requires two tablespoons of tomato sauce added while the second just needs a small unseeded pepper. For a scarlet pasta, try adding half a cup of cooked beets.
Pasta doesn't doesn't have to be bland both in taste and in flavor. Whip up a batch of spicy red or Springy green for a different spin on a classic dish.It's fun and colorful.
David Tanis experimented this and wrote about it in his A City Kitchen column in today's New York Times Food section.Handmade or home made pasta is one of the simplest preps ever.It's just a mix of eggs and flour, mixed together and then kneaded to form a thick dough. It's usually then rolled out and cut or put through a pasta machine to be cut into ribbons or sheets.The result is a yellowy spaghetti or fettucini ,a perfect base for a homemade marinara or creamy Alfredo sauce. Yet is it enough? Does it need more?Mr.Tanis believes so and has a number of suggestions. A colored pasta not only zings up the dish but adds another layer of flavor. Green pasta can be made with pureeing fresh spinach or chard to the recipe. It gives the usually eggy tasting dough a garden fresh taste. Herbs, always included in any Italian dish, can be respun into a batch of angel hair .Add parsley , rosemary and sage to any dough for a speckled , light green result that's perfect for any Spring dinner.Saffron not only gives a rich , golden hue but also a distinct flavor that 's great with any seafood sauce.
The recipe that Mr/ Tanis gives is for a peppery, red pasta, redolent with Hungarian paprika.cayenne and pimenten.It's a rusty looking pasta that he teams up with sweet vegetables. The reason behind this combo is that the two opposite flavors compliment each other,All together there is a heady dose of hot spices in the dough.It's zingy enough so it needs a mellowness to tame it down a bit. Mr. Tanis pairs it with butternut squash along with pancetta for some meat and saltiness. Ricotta gives the sauce a creaminess. This could also be reversed and made into a ravioli with the squash mixture inside a hot pepper dough.Another idea is serving it with an arrabiata sauce for sheer heat or with lobster for a spin on seafood version. Today's masterful recipe could also be reversed with a butternut squash pasta and a spicy sauce.It's just as easy to make as the hot pasta, and the result is a lovely orange fettucini or bucatini,if you like red colored pasta without the heat , then try a tomato based or red pepper based one. The first requires two tablespoons of tomato sauce added while the second just needs a small unseeded pepper. For a scarlet pasta, try adding half a cup of cooked beets.
Pasta doesn't doesn't have to be bland both in taste and in flavor. Whip up a batch of spicy red or Springy green for a different spin on a classic dish.It's fun and colorful.
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