The Ultimate Tagliatelle Bolognese

 I have to say the family had no problem finishing this off. It was a Sunday, I had plenty of time...and taking your time with sauces make all the difference.

Bolognese...the sauce...not this!...comes from the Emilia Romanga region of Italy...where many legendary food items come from, such as Parmigiano-Reggiano, balsamic vinegar and Prosciutto di Parma. With all that yummy stuff...how could the sauces not be great? I could eat my way through Italy.

There are many variations. One interesting thing to me is herbs are sparingly used in a classic bolognese sauce, not heavy on the oregano or basil. You could finish it with some chiffonade of basil (which I explained here how to do it on a previous post)...I have seen some versions with a small amount of marjoram, thyme or a sprig of rosemary added while it was cooking away, so since I have a giant rosemary bush, why not? That's the only herb that I added. Same with spices...other than salt and pepper, I occasionally have seen nutmeg.

I thought it was going to be "Battle Royale" in the kitchen as Mrs. Blogger Man is whipping up some of her scrumptious oatmeal and raisin and oatmeal and chocolate chip cookies from a handed down recipe...but we played nice and the cookies helped fuel me. Yum!


I want to apologize and say something about the messed up photos. I took them with my iPad (they came out just fine), only to discover I could not upload them onto my blog. So I had to get the Photobucket app, save them there then get on the laptop and bring them back down then load them to the blog. I think those generations is what messed up the quality.

The sauce begins simply with an onion, garlic, a carrot and one rib of celery.

Whirl up the onion and garlic...

...and get it going in your heavy pot in some olive oil.

Many recipes call for pancetta (a fancy type of Italian bacon) at the beginning for obvious flavor and the cooking fat. I didn't have any but I did have a piece of chorizo, not too spicy but full of flavor. It wasn't too big either so I knew it would not make the sauce into a Mexican salsa. So now the chorizo is getting happy with the onion and garlic.
And while that is cooking...

buzz up to finely mince your carrot and celery...

...and add  it to the pot with some S&P.

 Once the veggies are becoming soft, add in one pound of hamburger

After you no longer see and pink meat...

I added in smidgen...not a pinch, not a dash...of nutmeg...a little goes a long way.

The rosemary sprig...

...and about 1 cup of red wine. Again, other versions use white wine. Whatever.

I added the tomatoes, a 14oz can of crushed and another can of petite diced, both with the juices.

Add 2 cups of whole milk and let it do it's thing...stir it once in a while over very low heat with the lid on. Taste it and adjust for salt and pepper. I let this go for about 2 hours.

So I though if I was going through all this work I should serve it with fresh, homemade tagliatelle pasta...which is a wide, flat pasta. To do it the old school way, dump 3 cups of flour right onto your work area and make a well in the center...

...add 4 eggs, about 1/2 teaspoon salt and good drizzle of olive oil into the center well.

 With a fork, carefully mix and swirl the eggs, gradually incorporating more and more flour, trying all the while to not break the round dam...

...keep going, you're getting there...

...fast forward...all mixed and kneaded for about 10 minutes until the dough is smooth and elastic, place it in a bowl, cover and let it rest for at least a half hour.

 Divide into 4 pieces, keep 3 under wraps and...

...flatten one out with the palm of your hand...

I'm the lucky owner of Kitchenaid pasta attachments, a roller and spaghetti and linguini cutters. I have tried (once) to roll it out by hand with a rolling pin before I owned them...again I only tried it once.

...run it once through the pasta roller on #1 or the thickest setting, fold over and repeat...

......then run it through each size setting until you reached the second from last. It will be about 2-1/2 feet long and about 6" wide.

Cut the final sheet in two, roll it up length ways and slice...remember they expand so think ahead on what width you want...3/8" is about right

Then you have this! Make sure you sprinkle it with bit of flour so it won't stick together.

To finish the sauce I tossed in about 1/3 cup of pecorino romano

For a side dish, I made a quick vinaigrette...S&P, garlic, some herbs, red wine vinegar and EV olive oil and tossed it over some veggies from the fridge. The ratio is 3:1 for oil and vinegar...and if you can't remember which is which, just think "do I really want to taste 3 times the vinegar?"...so for this it was 1 tablespoon vinegar and 3 tablespoons oil...put it all in a plastic container, shake it to coat everything and leave it in the fridge.

Mrs. Blogger Man made some delish garlic toast...

Fresh pasta only takes 2 - 4 minutes (depending on the type) to cook...in GENEROUSLY SALTED WATER...the add the PASTA TO THE SAUCE in a pan. Don't dump the sauce in top of your pasta on a plate. Adding the pasta to the sauce allows the sauce to incorporate into the pasta, some pasta water will help flavor and thinken the sauce and most importantly...because that is just how you are supposed to do it. A good article can be found here about all that.

Toss it all together and serve...I added a bit of Parmigiano-Reggiano and few red pepper flakes.

One of My Favorite Restaurants...

Which is it?

Can I go?..huh? can I?...huh?

Real Deal Mexican Meal...

This is a just quick post about a dinner I had when in Yakima on a business trip to a conference. I checked out Yelp for a top rated Mexican spot...well, "when in Rome..."


Antjohitos Mexicanos. An "antjoito" is defined as a street snack. I didn't really scan the menu too much...I was on a limited budget so I wanted the most bang for my buck so I went with 3 tacos.


1 pollo (chicken), 1 carnitas (shredded pork) and 1 carne asada (grilled shredded beef...or maybe grilled beef which is shredded). 


The cool thing about this place is that you don't get one salsa...not two, not three...but 6 different salsas plus some sliced limes.


Like my title said..."real deal"


Here's a blurry picture of them.

From the upper left, clockwise is pico de gallo, sliced limes, a mild salsa, the hot salsa, the medium salsa, a thin avocado/lime salsa and salsa verde.


I was in heaven!


The chips (75¢) were actually 4 crisp, flat tortillas that you break up. Then the trio of tacos arrived...and I was confused. What salsa to use? One bite with each for each taco? Or do I keep it simple? What I did do is try each first with no extra added salsa...then I might be able to tell which make work better.


I didn't help...it was all good, with or without the salsas. The came simple...two 5" soft corn tortillas for each, topped with onions and cilantro...and they didn't scrimp on the meats, they were stuffed. The tacos were $2 each and a $2.50 beer and the chips...I got out of there for about $10. Oh, plus the 2 salsas I bought to-go for $1 each.

Ochoco Ranger Cabin

Howdy folks...this here's Ranger Darryl checking in from the Ochoco National Forest in Oregon.  We rented a ranger cabin about 25 miles east of Prineville into the mountains. No cell service, no phones, no TV so I had to send this post in by way of morris code and ham radio.

This place is wild...wild horses...wildflowers...all out in the wild west.

And what better to have for dinner in a place like this...clean air, big Ponderosa and Lodgepole pines, juniper trees, sagebrush, rushing rivers...and a peaceful silence...than chili cooked outdoors and a cast iron dutch oven?

Now I know, we all have cooked chili, so this post is no big deal. Same stuff...just different approach.

One reason to come here is the John Day Fossil Beds National Monument...a place we have never been to. I am glad we went.

The painted hills unit was our favorite

The cabin has a make shift fire pit out back...a farmers tractor plow disc welded onto a tire rim. I first got the coals going.

I got out all my ingredients...kidney beans, chili beans, diced tomatoes with green chilies, tomato sauce, a pound of ground beef, onion, garlic, cumin, mexican oregano, sage, salt, pepper and of course chili powder. I pre-mixed at home some standard chili powder, ancho and Gebhardt's brand. Gebhardt's is long used by competition chili cook-offs. I also brought along some masa flour to be used as a thickening agent if needed.

I diced up the onion and mixed up garlic...tossed it in with some oil and then added the beef. Once that was well on it's way, I added the spices. Doing it at this moment will "bloom" the spices which will help enhance and push up the spices flavors.

 

I dumped in everything else, set the lid on and let it go...the longer the better.

Again, no big deal here...just chili burbling' away on the campfire. Mrs. Blogger Man is inside whipping up some cornbread for us to drizzle honey over.

Wide open spaces

Easy, Cheesy and Steamy

Hi Folks...it's been a while...

Here's a (somewhat) heathy, quick dinner that tasted pretty darn good, if I don't say so myself.

Pasta with some store bought stuff, cheesy-garlic bread and steamed broccoli.

I found this mushroom-olive mix in the deli section by the olive bar and thought it would work well in a pasta (it looked better than this picture shows!). It was like a chunky tapenade.


I heated it up in a pan with EVOO, tossed in some minced garlic then the store mix

I had some homemade spaghetti in the freezer I could use. If you go through the effort to make homemade pasta...which it is not hard, just a bit time consuming..make plenty and freeze it portioned amounts.

Once I heated the deli mix and garlic through, I tossed the pasta in salted, boiling water...just needs about 4 minutes then right into the pan with the mix. 

It is very important you add the pasta TO your mix/sauce/whatever. The pasta with absorb the flavor and it all becomes one. If you simply dump sauce on a plate of pasta...well...boring. Also, save a cup or so of the pasta water...this help add more flavor and the water will assist in thickening your sauce.

Don't ask why...just do it from now on

Right at the end I added some fresh basil. I good way to do this is to "chiffonade" it...that is to cut them into thin strips. Why? Why not...it's the correct method to do something like this. Yes, you could just hack at it with a knife...or you could be more civilized and chiffonade away!

First stack up your basil leaves

Roll them into a cigar shape and slice thusly

And you have little thin strips

Add them into the pasta and gently toss a bit.

I topped it with parmesan-reggiano and served it with some cheesy bread and the broccoli

YUM!

Notes to Self…

#1  REMEMBER! Don’t put this list on your blog! (keep it in secret file inside the "fake" hot chocolate canister)  :-)

#2  Come up with new a recipe for my Chicken Feet Sliders (I have the feeling the family doesn’t like it when the claws get stuck in their teeth)

#3  Try to return the salad spinner to the store; say it came that way (remember next time not to use it to dry the cat after a rainstorm)

#4  Need to use up the bacon grease; I think 3 gallons is too much to keep.

           * Maybe add it to Cathy’s strawberry jam?

           * Add it to the coffee for a more “robust” flavor

           * Freeze it for a unique popsicle

           * Use it as shaving cream???

#5  Recipe Idea:  “Crepes a la Eggplant with a ganache glace’ “ (fancy sounding name will make it taste better) 

Blanch eggplant slices then dip in melted chocolate and roll into a tube; use a toothpick to hold it.

Heat enchilada sauce in pan and thicken into a thick paste (use lots and lots of flour, if too thick add bacon grease)

Pipe paste into center of eggplant tubes

Top with hollandaise sauce. (or syrup???)

Garnish with sliced olives.

(try it first on the dog)

#6  For the stuffed grape leaves (dolma) dish on next “Greek night”, don’t substitute maple leaves from the lawn (I think they knew!)

#7  REMEMBER! If the dog gags on it… next time don’t serve it to the family!

#8  Broccoli stalks are under appreciated.

#9  I don’t think using ground up cat food instead of flour is “gluten free”

#10  Stop using the green stuff from the Shrek chia pet as a garnish (it’s just has an “off” taste)

#11  Parker didn’t like the peanut butter and pepper jelly sandwiches in his lunch.; I think it was the peanut butter.

           

#12  I think the family is getting tired of me yelling: “thatsa spicy meatball!” after every bite on Mexican nights.

#13  The seafood cake was a winner for Parker’s birthday…there wasn’t one crumb anywhere to be found the next morning (a good sign!); I heard a lot of his friends saying “ooh”; make it again real soon

#14  Using the ukulele to slice bananas and mushrooms doesn’t work; steal Dan’s banjo next time he’s up and try that instead.

#15  Try the loofa out of the shower as a strainer (don’t tell anyone)

#16  Pick up more anchovy sausages at the meat market (there are 4 pounds in the freezer!)

#17   Next time at a restaurant, order the steak tartar well done!

#18  Instead of garlic and rosemary in a compound butter use okra.

#19  Try again to get the cat to shred cheeses.

#20  The dill pickle sushi was a hit! Mix it up next time, dill pickle and lettuce sushi, dill pickle and cracker sushi…

#21 Refuse to take chocolate coins from Alvin at the corner store as change…they melt, plus they wont fit into the parking meters.

#22 Next Thanksgiving…when the recipe says “baste with pan drippings”, it means the turkey.

#23  Next time when someone says “hey, where’s your other brother Darryl?” spike their drink with syrup of ipecac.


#24  Remember to put the lids back on the BBQ sauces when taste testing in stores. (bring straw next time)


#25 Next time downtown, check out "Larry's Pussycat Prowl and Liquors"...maybe they have a good price on cat food.

I, Mr Blogger Man, take thee…

It's been 25 years for Mrs. Blogger Man and me…and we’re just getting started. To celebrate our anniversary, in part, I pulled out a few rib eye steaks from the freezer we get from her father who raises a couple beef each year…organic, grass fed Blank Angus, some Alaskan weathervane scallops and a couple of bakers.

First...the amuse bouche (a little appetizer, chef's choice...although "chef" is used loosely here). Alaskan weathervane scallops on toast points with sort of a cilantro chimichurri or a loose pesto type sauce. The scallops were prepared by a quick pan sear with a bit of S&P in olive oil. The sauce was buzzed up in the food processor...a couple of handfuls of cilantro, garlic, S&P, olive oil, red wine vinegar and red pepper flakes. 

I didn’t want to do too much to the steaks…I wanted let them speak for themselves, but did want to help it along and heighten the meal. 

For me, to cook a steak it has to be on the charcoal grill. Although, I have cooked many steaks using the cast iron pan method on the stove, usually when its raining sideways. Season the steak well, get a dry cast iron pan good and hot on the burner, slap down the steak and sear one side, about 4 minutes depending on the thickness and how you like your steak. Then flip the steak and throw the pan in your 400˚ F preheated oven. Remember, if the steak does not want to come off the pan before you flip it, it’s not ready to…just wait a bit more. This goes the same for any protein regardless of the cooking method. Many people try to force flip a fish or whatever before it is ready to and they end up with a mess of shredded fish falling through their grill grates. Your steak should be ready in another 4-5 minutes while you plate up your garlic-mashed potatoes and grilled asparagus. Remember, it will continue to cook until it is stone cold.

So back to our rib eyes…that we all know is prime rib cut into a steaks. Prime rib is also known as a standing rib roast. I have the steaks out of the fridge for about 15 to 20 minutes. This is important so you so not slap down refrigerator cold steaks on a hot grill. I feel it will just take longer to get the steak up to cooking temperature and will cook more evenly. I liberally rain kosher salt and freshly cracked black pepper on both sides.

I have my coals ready, the grate is clean and it too is at cooking temp. Having hot coals and enough of them will create a crust to seal in the juices…when in doubt prepare a bit more coals than you think you’ll need. Outside air temp and wind will be a factor when the steaks are cooking. The amount of coals you need in the winter will be more than a 75˚ day.

Because I know the steaks will only take a few minutes each side, I have most of the side dishes ready or waiting in a warm oven. Twice baked potatoes…and what the hell, we might as well make it a complete “heart attack on a plate”, so the double baked bakers are made with extra sharp cheese and of course, bacon pieces!

Now class, we also remember to let your meat rest before hacking into it. This will allow the juices to calm down go back to their proper meat room inside the steaks. I have prepared a cutting board with kosher salt, pepper, garlic and rosemary…all minced up together into a paste of sorts. While the steaks rest on this paste…they will pick up a few extra subtle notes, enhance the flavor just a bit, without it tasting like garlic steak. This type of paste is perfect when roasting a full rib eye roast, slather it all over the sides.

The dinner was completed with some rot gut, wino wine...a Leonetti Merlot.

So nice.

Music to dance to in the kitchen: (what else? OUR song!) Fly me to the Moon, Frank Sinatra