Author Archives: scarp

Pasta with Sausage, Peas and Cream Sauce

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This is a one-skillet weeknight meal which can be prepared in about 20 minutes.

Pasta with Sausage, Peas and Cream Sauce
Pasta with Sausage, Peas and Cream Sauce

Ingredients

  • 1 pound cooked short pasta, such a Penne, Rotini, Cavatelli, etc
  • 1 pound sweet Italian sausage, casings removed
  • 12 oz frozen peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1 cup whole milk
  • 1/4 cup grated parmesan cheese, or to taste
  • 1/2 teaspoon red pepper flake
  • salt and pepper to taste

Directions

Heat a large skillet over medium high heat. Saute chopped onion in butter until tender and translucent but not browned, about 5 minutes. Add minced garlic and red pepper flakes, and saute until aromatic, about 1 minute.

Add uncased sausage to the pan and saute until well browned. Add frozen peas and combine well, simmering until peas are thawed but still firm.

Slowly add milk, stirring constantly until combined and starting to bubble. Add grated parmesan cheese and stir until thickened. (Note: if the sauce does not thicken, combine one egg yolk with 2 tablespoons of warm water, and and slowly add to the mixture for a more carbonara like sauce.)

Add salt and fresh cracked black pepper to taste.

Cracker Barrel Chicken and Dumplings

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Ingredients

  • 1 (3 -6 lb) frying chickens (any whole chicken will do)
  • 2 quarts water
  • 2 teaspoons salt
  • 1⁄2 teaspoon pepper (I use coarse ground and double it)
  • 2 cups all-purpose flour
  • 1⁄2 teaspoon baking sod
  • 1⁄2 teaspoon salt
  • 3 tablespoons shortening (I use Crisco sticks)
  • 3⁄4 cup buttermilk (I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Instructions

Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.

Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).

Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.

Bring the broth to a boil and add pepper.

Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.

Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.

Stir in the chicken and serve. If using a pressure cooker, high pressure for only 20 minutes with a 10 minute natural release.

It can also be done in the crock pot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.

Italian Ricotta Cheesecake

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This recipe requires a pressure cooker, or special baking technique. Accommodates at 10 inch spring form. Decrease recipe by ⅓ for a 7 inch spring form.

Italian Ricotta Cheesecake
Italian Ricotta Cheesecake

Ingredients

Cheesecake Batter

  • 12 ounces cream cheese, at room temperature
  • 24 ounces whole-milk ricotta cheese, drained
  • 1½ cup sugar
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt (a pinch)
  • 1 teaspoon vanilla extract (or ½ tsp vanilla + ½ tsp amaretto liqueur)
  • Zest of 1 lemon or orange
  • 3 large eggs

Graham Cracker crust (Optional)

  • 1 sleeve graham crackers, finely crushed
  • 4 tablespoons butter, melted

Directions

Drain the ricotta cheese in a fine mesh sieve or in a piece of cheesecloth for at least one hour. Extract about ⅔ to ¾ cup of whey.

Prepare a 10 inch spring form pan. Coat the inside liberally with neutral oil or butter. Optionally line the bottom of the pan with a circle of parchment. Prepare the pressure cooker with 1 to 2 cups of water in the bottom, and set a trivet. Prepare a tinfoil sling for the spring form pan by folding a long sheet of foil (twice the diameter of the pan) in thirds lengthwise.

Prepare the graham cracker crust, if using. Finely crush one sleeve of graham crackers in a plastic bag, or blitz to a fine meal in a food processor. Combine graham cracker crumbs with 4 tablespoons of melted butter, tossing to thoroughly distribute. Pour the mixture into the bottom of the spring form pan, and press into an even layer about ¼ inch thick, pulling the crumb mixture about ½ inch up the side of the pan.

In a stand mixer, beat the cream cheese, ricotta, sugar, salt, and cornstarch until well blended, about 3 minutes. Add the vanilla and lemon zest, and stir until combined. Add eggs one at a time and stir on low until incorporated, not overworking the batter.

Transfer the batter to the spring form pan, gently pouring to not disturb the graham cracker crust. Tent the pan loosely with foil, then carefully lower the pan into the pressure cooker with the sling, resting on the trivet. Make sure all of the foil is tucked neatly inside the cook pot, then set the lid and seal the pressure cooker.

For a 10 inch spring form cake, set the pressure cooker to high for for 55 minutes. Allow to cycle and fully release, total time 2 hours. Opening the valve before the pressure cooker is fully release may make the cake crack or heave.

Allow the cake to cool, then refrigerate 4 hours to overnight before serving.

Adapted from Dad Cooks Dinner – Instant Pot Italian Ricotta Cheesecake

Beef Stroganoff

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Use a tender and well marbled braising cut such as ribeye, flank, short rib or chuck.

Ingredients

  • 1⅓ lb well-marbled beef, cut into thin strips
  • 16 oz white button or Baby Bella mushrooms, thinly sliced
  • 1 onion, thinly sliced from crown to root
  • 2 cloves garlic, finely minced
  • 1½ cups beef broth
  • ½ cup table cream or sour cream
  • ¼ cup dry white wine
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • ½ tsp ground thyme
  • ½ tsp ground oregano
  • ¼ tsp grated nutmeg
  • 1 lb flat egg noodles, cooked and drained

Directions

Heat 2 tbsp olive oil in a large skillet over medium heat until barely smoking. Sear beef on both sides and remove to a clean plate. Add butter and mushrooms, saute until the liquid has sweated out but the mushrooms are not browned. Add onion and saute until tender and translucent. Add garlic and saute until aromatic. Add the meat back into the pan, then dust flour over top and stir to combine.

Add the wine and deglaze the pan, scraping up fond. Add beef broth, thyme, oregano and nutmeg, then raise to a simmer. Lower heat and simmer uncovered over low heat, stirring occasionally, until the liquid is reduced and thickened and the meat is cooked through, about 15 minutes.

Meanwhile, prepare the egg noodles per the directions on the package. Strain and set aside.

Finish the sauce when the noodles are done. Lower heat stir in ½ cup table cream or sour cream.

Sourdough Bavarian Pretzels

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This recipe is a bit of an experiment, combining a few techniques.

The starter either may be incorporated directly into the other ingredients as directed below, or added to autolyzed flour with the remaining ingredients.

Using 12.5% whole wheat flour will help to produce a more sour final product than using only white flour.

Using sodium hydroxide (lye) is a traditional method in pretzel making. The more aggressive base in the bath helps to gelatinize the starches in the surface of the dough, promoting Maillard browning. Use food grade lye powder at a rate of 30g/L for the bath. When working with lye powder, take care not to allow contact with skin or eyes. Do not use uncoated aluminum or iron utensils and cookware– only use steel or glass. Finally, dilute the lye powder with water before adding to the final volume, and raise heat slowly.

Ingredients

Bake time: 15 minutes at 450°F

  • 500g all purpose flour
  • 100g whole wheat flour
  • 400g sourdough starter 100% hydration
  • 320g room temperature water
  • 16g salt
  • 16g brown sugar
  • 3% sodium hydroxide (30g/L) bath

Directions

Prepare a sourdough starter (100% hydration) in advance. Weigh out 400g of starter and combine with 320g room temperature water in the bowl of a stand mixer. Add salt, sugar and half of the flours. Mix on low until just combined. Add the remaining flour and change to a dough hook. Mix on low speed until just combined, then cover and rest for 30 minutes to one hour to hydrate the dough.

The dough will be have a sticky, slack texture when it has fully hydrated. Knead the dough in the stand mixer with a dough hook attacked, about 5 or 6 minutes and occasionally scraping down the sides. The dough is kneaded when it pulls away from the bowl, and passes a windowpane test. Turn dough out into a lightly oiled cambro or square baking dish and cover. Allow to ferment for 4 to 5 hours, performing stretch and folds every 30 minutes until dough has fully fermented. Proof dough 4 moee hours at room temperature, or refrigerwted overnight.

After the dough is proofed divide dough evenly into 12 pieces, approximately 100g each.

For traditional pretzels, shape each piece into a rope approximately 20 inches long, and ¾ inch thick, or 50cm by 1.5cm. Do not overwork the dough, and allow it to rest if it becomes too elastic. Form a bend in the rope, twisting the ends twice then folding over, lightly pressing the tips to adhere them to the bend. Arrange on lightly greased parchment squares, allowing room to expand as the dough rises for its final proof, about 2 hours.

Preheat oven to 450°F and prepare a steel cooling rack over a baking sheet.

Prepare a bath of 3% sodium hydroxide (lye) in a nonreactive pot. Dilute 30g of food grade sodium hydroxide powder in 1L water. Raise the bath to a gentle boil, being careful so avoid skin contact.

Working in pairs, transfer pretzels to the bath one at a time by lifting the parchment squares and gently turning into the bath. Simmer each pretzel 10-15 seconds, turning once. Remove pretzels to the baking rack and allow to drain. Do not rest pretzels after the bath. Immediately transfer the pretzels on the rack to a 450°F, baking for 15 minutes and turning once.

Pretzels may be salted prior to baking, or lightly moistened and pressed into a dish of salt before warming.

Freeze unsalted pretzels in a freezer back for up to 2 months. Lightly moisten pretzels and salt before warming in a 325°F oven for 5 minutes.

Chicken tortilla soup #2

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A savory, hearty chicken soup with mild heat. Serves 10.

Ingredients

  • 2 boneless, skinless chicken breast, trimmed
  • 6 cups chicken broth or stock
  • 2 oz dry vermouth
  • 2 oz apple cider vinegar
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, smashed and minced.
  • 1 green bell pepper, cleaned, seeded and diced
  • 2 tablespoon tomato paste
  • 1 can diced tomato, 28 oz.
  • 1 can black beans, drained, 15 oz
  • 1 can whole kernel corn, drained, 15 oz
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon dried cilantro
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Salt & pepper to taste
  • Olive oil

Directions

In a 5 qt pot, heat olive oil over medium-high heat until shimmering. Meanwhile trim and dress chicken breasts, seasoning liberally with salt and ground black pepper. Sear breasts on both sides until golden brown, and a blonde fond has formed. Set aside.

Reduce heat and saute onion, celery and pepper until tender, about 6 minutes. Add garlic and saluted until fragrant, about 1 minute. Add tomato paste and combine, sauteing until deeply ruby colored and aromatic, about 3 minutes. Deglaze with vermouth, scraping up the fond and reduce liquid.

Add chicken broth, spices, vinegar, tomatoes with canning liquid, drained beans and drained corn. Stir to combine and raise heat to high until boiling, reduce heat to medium low and simmer 30 minutes.

While the soup comes to a boil, dice the chicken into bite sized cubes. Add the cubes to the soup in the last 10 to 15 minutes to warm through.

Serve over braised rice with a wedge of avocado, pinch of cheese, sprinkle of tortilla strips or dollop of sour cream.

Buttermilk Brioche

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This is a buttery and flavorful brioche dough recipe suitable for loaves and donuts.

Buttermilk brioche loaf

Ingredients

  • 450 gram bread flour (12% protein)
  • 3 eggs medium size
  • 150 gram sourdough starter 100% hydration
  • 35 grams water
  • 60 gram buttermilk
  • 230 grams butter, cubed and softened (approx 2 sticks)
  • 30 gram sugar
  • 20 gram sea salt

Directions

Prepare a starter and allow to ripen. When the starter passes a float test, combine starter, water, buttermilk, flour, salt and sugar in the bowl of a stand mixer and affixed with a dough hook. With the mixer on low, add eggs one by one until a rough, shaggy dough forms. Rest 1 hour.

With the mixer on medium, add cubes of butter one by one, allowing each cube to completely incorporate before adding the next. Scrape down the sides of the mixer occasionally. The dough should become silky smooth and elastic. Cover with plastic wrap and rest until dough has expanded by 30%, about 4 hours. Performing a stretch and fold approximately each hour until the gluten stiffens.

Cover in an airtight container and ferment refrigerated up to 2 days before shaping.

After fermentation, warm the dough to room temperature and shape. Allow to rise until doubled in size. If baking, brush down with egg white and bake in a 375°F oven 25-30 minutes, until a temperature probe inserted to the center of the loaf registers 209°F. Allow to fully cool before slicing.