Pasta

It's time I delve in to making pasta.  I make a lot of pasta dishes, so I buy boxes of pasta.  Of course the convenience factor is nice, but what does the pasta actually taste like?  I can't taste the olive oil or if the flour used was of a good quality.  If I think about the flavor of boxed pasta I don't think of taste at all.  I have had homemade pasta in the past and there is flavor, an actual taste to the pasta itself, and from what I remember it was good. So, why am I robbing myself and my family from this great dining experience?  

When I sit down to write a recipe or make something for the first time I go through the same ritual, Wikipedia, Food Network and Allrecipes.com.  I like to research the dishes history and how it was originally made and what its evolution has been.  I look at about 10 different recipes see what they have in common and what they do differently and why.   Based on my research, I will then adapt the historical points with dish commonalities and mix in my own taste.  This usually takes about an hour or two but in the end I am a lot happier with the way the dish turned out.  I used to just throw stuff together thinking I was creating magic when in reality I was over seasoning, over complicating and underwhelming the food.  Take some time and research a dish some time before you make it. You will notice quite a difference in your finished product.

I decided to use a standard pasta recipe with no frills:

1 lb. All purpose flour (This turns out to be about 4 c)

1/4 c Olive oil 

4 eggs and 1 egg yolk

1 Pinch Kosher sea salt

3-4 tbs. cold water

On a clean, dry surface, pile all of the flour and with your hands. Make a hole about 10 inches wide but keep the walls of the flower high so the well will hold all of the liquid.  

In the well, pour all the remaining ingredients and whisk with a fork, avoiding the flower until all the wet ingredients are mixed well.  Start to add flower as you whisk being careful not to break any walls of the well.  Once enough flour has been incorporated into the mixture to make it very thick, you can use your hands to mix everything into one ball.  If the dough seems really dry and crumbly, add a little bit more water until you have a consistent, and almost smooth dough.  Knead the dough with all your weight over top of it for about 10-15 minutes, this is very important.  If you don't knead the dough well enough it will not have the shine and smoothness that we all love about pasta.  Wrap the finished pasta ball in plastic wrap and let it sit for an hour before you use it.

The only thing I had trouble with was rolling my pasta out.  I don't own a pasta machine so I had to use my rolling pin with my 1/16th inch spacers which are still kind of thick, although it would have been great for fettuccine.  I used my pasta for ravioli which turned out great but the pasta was way too thick.  I really liked making my own pasta and will be making it again.  I want to try to make spaghetti noodles to go with my red gravy.  I will be investing in a pasta machine-I don't think my arms could take rolling out another batch of pasta.  If you’re brave enough, have the time, and love pasta go ahead and give this recipe a try It was very rewarding to know that I made the pasta I was eating.  I hope your experience is as rewarding as mine was. 

http://allrecipes.com/Default.aspx

http://www.foodnetwork.com/

http://www.wikipedia.org/

Studio Grill

I was going to blog the Studio Grill last weekend but I forgot to take pictures of my food.  No worries, I went back to the Studio Grill and had lunch again and this time I took plenty of pictures.  A lot of people requested that I give studio Grill a try, and I am really glad that I did. My whole experience was great.  No one in town has a menu like the Studio Grill, it's definitely not your standard American cafe.  They have a really eclectic menu and when I say eclectic I am talking about Hawaiian French toast for breakfast and bacon burrito dogs for lunch.  I haven't had enough time to fully explore their menu, but the few items I have ordered have blown me away.  I said in one of my early blogs that the best burger in town was the blue burger at Central City Tap House. Sorry CCTH, I love your burger but Studio Grill is the now my nomination for tastiest burger in town, maybe even Southwest Michigan.  I have had two different burgers so far.  On the first trip I ordered their Spicy, Sweet-Pineapple Burger, but I forgot to take photographs, but I think I can do a decent job describing it for you.  Use your imagination, scream "BANG-A-RANG!" and maybe it will appear in front of you, just think happy thoughts.  This burger was fantastic, 7 oz. of fresh (NOT FROZEN!) ground beef stuffed (yes all of their burgers are stuffed) with pepper jack cheese, topped with roasted Serrano peppers, more pepper jack cheese, a thick juicy ring of grilled pineapple, on a toasted honey sweet bun smeared with a mango salsa.  The patty itself was grilled just enough so you can taste the real flavor of fresh ground meat, and it was amazingly juicy.  The true measure of a burger cook comes from patience, someone who can resist the urge to mess with their patties and flip them too early or too much.  The more moist the burger the less the chef trifled with the burger.  This perfect patty is stuffed with one of the greatest things on the planet, CHEESE!  Not only cheese but spicy pepper jack and even more pepper jack is on top of the burger, but that's not the only spice. Roasted Serrano peppers are sitting on top of a slice of grilled pineapple that had to be at least a quarter inch thick.  All of that would have been enough, but no. A mango salsa that when mixed with the pineapple bring to your mouth a snap of sweetness.  The build of this burger is intelligent, pallet wise. The heat from all the peppers invite the cool of the sweetness of the pineapple and mango salsa, and every bite takes you through this experience. It's like a tango of sweet and heat till you reach the last bite and you wonder why people are so mundane that they do a simple two step of mustard and ketchup.

On my second trip I order yet another burger.  As much as I want to try their breakfast I just cannot deny myself the delight that is a Studio Grill burger.  I ordered the Rusty Nail Burger and it was tasty.  This burger really shows their eclectic style,  7oz. burger which was again cooked perfectly (I love consistency).  This burger was stuffed with chopped up breakfast sausage links, sauteed onions and mushrooms, then topped with bacon and cheddar cheese. It's served with a side of buttermilk ranch but I decided to have mine with a side of their incredible homemade Serrano sauce.  Bravo to the person who decided a burger with bacon wasn't enough meat and stuffed the whole thing with breakfast sausage.

This burger pretty much defines savory. Everything about it was completely satisfying the sweetness of the caramelized onions and the sharpness of the mushrooms was just enough balance to cut the salt of the beef patty and the pork sausage and added to the over all joy of juicy mess.  Bacon and cheddar, that's all I have to say about that.  I'm happy that I went with the Serrano sauce, that stuff is amazing!
 I tell people all the time they need to try a place I like, but seriously people you need to try Studio Grill!  It's friendly, comfortable and completely dilettantish  in the way they operate their business.  Thank you Studio Grill for being such a reinvigorating foodie experience.
 http://www.studiogrillkalamazoo.com/index.html

Chili Con Carne

I am getting a lot of great feedback about blogging my own recipes, so for all of you out there who like what I 'm doing here is another Clifford inspired dish for you.  However next week I will be blogging a restaurant.
Fall is by far my favorite times of year.  So many great things happen in the fall, Oktoberfest, Pumpkin ales, leaves change to beautiful colors, hoodies, pumpkin pie, butternut squash and much much more.  I could do a blog just on the greatness of fall.  I can't think of fall without thinking of chili con carne.  Oh, chili old friend, no matter how many different variations you come in you will still be a special part of my fall.  If you have never had the experience of coming in from the cool crisp fall air and warming up with a delicious bowl of homemade chili you need to start a new tradition as soon as possible.  I like chili in pretty much ever fashion but I think my favorite would have to be the "red chili" variety.  Red chili is what I think most people think of when they are discussing chili.  It's the thick, creamy, red,  meaty style of chili with some beans that goes great by itself or on a burger or hot dog and surprisingly great on spaghetti pasta (Louisville style).
I like to cook my chili in my cast iron dutch oven. I think it adds to the authentic flavor even though I have to clean and re season it.  I also like to puree my caramelized onions and green peppers I do this for a couple different recipes and it works great every time.  This might seem weird but the true flavor of the onions and peppers really stand out this way and for people like my wife who loves the flavor but not the actual morsel of vegetable, this is a great alternative.
Chili Con Carne:
1 lb 80/20 ground beef
1 white onion, diced
2 green bell peppers, diced
1 stick butter
3 tbs paprika
1 tbs cayenne powder
2 tbs chili powder
1tbs crushed red pepper
1 1/2 tbs tbs Kosher sea salt
2 tbs crack black pepper
2 tbs minced garlic
2 tbs garlic powder
1 cube beef bouillon
24 oz stewed tomatoes, slightly pureed
1 c water
1/2 c salsa verde
1 can black beans, with liquid
1 can pinto beans, drained
1 can dark red pinto beans, with liquid

On medium to high heat, sweat onions and peppers in the pot that you are making the chili in with the stick of butter.  When the onions are translucent pour the onions and peppers in to a blender and puree.  Add the ground beef to the pot with all the dry spices and mix till all spices are mixed in well, try to break the beef in to small bits.  When the beef looks cooked (about 15 minutes) add the puree, the slightly pureed tomatoes, water, beef bouillon, salsa verde, minced garlic, mix well and bring to a low boil.  Turn the temp to a simmer and let cook down for 30 minutes stirring often, then add all of the beans and and let it cook down for another 30 minutes.  I would suggest getting a good paprika for chili, the better the paprika the better and more full bodied the smoky flavor of the chili.  If the chili is not spicy enough add some more salsa verde or cayenne pepper, or any spicy pepper of your choice.

This recipe should feed about 8 people or so.  This is a wonderful chili. Full of flavor with a mild back heat and a nice meat flavor. It's smooth but still hearty.    I am really happy with this recipe, and I hope you like it as much as my family and I do.

Cashew Pesto

Pesto is great, it's one of those ingredients/condiments that goes with just about everything.  I have always appreciated pesto but it was my wife who really introduced me to the possibilities of pesto dishes.  My wife has two food favorites, pesto and feta. If you get both in one dish and she is the happiest little lady ever.  One thing we really like to do is toss some pasta in pesto with a little garlic, Parmesan and some pepper juice. It's quick, easy and delicious.  My wife loves pesto, so naturally I should be making pesto all the time.  Unfortunately, I haven't made pesto in years and I apologize to my beautiful wife for that.  To make up for this I wanted to make the best pesto I could and I think I accomplished this endeavor.  Pesto is quite easy to make, although some recipes are not so easy and call for a ton of ingredients.  My recipe is easy, don't worry.  The most important aspect of pesto is fresh basil. You can only use fresh basil leaves, dry leaves will not work.  I have a basil plant in my kitchen and it was one of the best food related purchases I have ever made.  Fresh spices are the way to go because they make ever dish better.  

When I sat down to write a pesto recipe I decided that I wanted to try something different, something non traditional.  So, instead of pine nuts I made my pesto with cashews and added some Romano cheese in with the Parmesan.  I'm glad I did. My pesto is creamy and smooth, not to dry or thick.  The cashews give the pesto a rich nutty flavor that you don't get with the pine nuts and also add to the creamy texture.  I also used a really good olive oil with pungent fruity notes and a slight peppery  finish.  

Cashew Pesto

1/2 c Cashews

2 c fresh basil leaf (measured whole)

1/3 c Parmesan cheese

1/4 c Romano cheese

2 c Olive oil 

1 tbs Cracked black pepper

Pinch of Kosher sea salt

2 tbs Minced garlic 

In a blender or food mill pulse cashews until they're in small bits.  Add cheese, basil, pepper, salt and garlic.  Pulse until combined then run blender or food mill on a medium setting and drizzle in oil till the pesto is smooth and shinny.   Your pesto should drip off your spoon but still coat the spoon.  If pesto looks to thick add more oil.  If pesto is to thin let it sit for about 30 minutes to let oil rise to the top, then siphon off the desired amount.

If you like pesto I think you will love this recipe, and like I said, it goes great on about everything.  If there's a day I don't have to leave the house or just don't care about my breath I will smear a garlic bagel with cream cheese then top that with a smear of pesto.  Pesto chicken, cheese ravioli with pesto cream sauce, cheese omelette's with a touch of pesto, I even like it on a bit of plain toast.  I was also thinking that a pistachio nut pesto would be good, I'll give it a try and blog it in the future. 

Cheese Cake with Candied Figs

The purpose of my blog is to share my experience of food.  I have been selfishly blogging about restaurants and not sharing enough personal food things, so in this blog I will share with you my experience with cheese cake.

I love cheese cake!  I make cheese cake more then any other dessert.  Cheese cake is also the most requested dessert that I make.  My wife's birthday was at the beginning of the month and I wanted to wow her with an amazing cheese cake.  I decided to try the "New York" style, which I have never really done. I usually make a country style or Philadelphia style.  I also wanted to top the cake with something different and I had some inspiration from my meal at Rustica, so I candied some figs.  Most people might not think that there is a difference but I assure you, there is.  What I like about the New York style cheese cake is the lighter, smoother texture and it is sweet but not too rich.  I looked up a couple of recipes and pulled the things I liked most from them. If you have some time, try this recipe. 

Topping:

30 oz Softened Cream Cheese

14 oz Sweetened Condensed Milk

2 tsp Vanilla Extract

2 Eggs

Crust:

I like to use crushed up honey Teddy Grahams for my pie crust. I think they give the perfect flavor and a nice crunchy texture.  I also use a whole box to get a really thick crust.  

1 box Honey Teddy Grahams Crumbed

1/3 c Melted Butter

1/4 c Light Brown Sugar 

• Preheat oven to 325 F.
• Mix crumbed Teddy Grahams, butter, and brown sugar till well mixed and firmly press in to bottom of 9'' spring form pan and bake for 10 minutes.
• In a large mixing bowl, beat cream cheese until fluffy.
• Gradually add sweetened condensed milk beating until smooth.
• Add vanilla and eggs, scraping the bowl between eggs.  Mix well.
• Pour into 9" spring form pan.
• Bake in water bath for 1.5 hours.
• Turn off oven and let pie stand in oven for another hour with the oven door propped open.
• Refrigerate for 4-6 hours before serving.

Usually New York cheese cakes have buttermilk that give it a distinct flavor and texture, but I thought the sweetened condensed milk was a great touch. I believe that made the cake absolutely delicious.  Everything about the cake was perfect. It was smooth on the pallet with a mild richness.   The candied figs were a perfect touch to finish off such a perfect cake.  If you have never had figs give them a try.

  Over the years I have learned not to cheap out when it comes to vanilla. When it comes to cheese cake, a good vanilla can really bring out the full sweetness of the cream cheese.  I always cook my cheese cakes in a water bath. The best thing for this, I find, is my wedding cake set.  I put the 9" spring form inside the 10" cake pan and then put those into the 14" cake pan then fill the 14" pan half full with water.  I also cook my cakes on the bottom rack and cover the top rack with aluminum foil. This way I get an even bake and no excessive browning. 

Give this recipe a try you will not be disappointed!  Everyone who ate it said it was the best desert I have ever made.  My wife was extremely happy with her birthday cake.  This recipe will forever be my go to cheese cake.

 

Poor Richards Cafe

 It's time for another breakfast review.  I do a lot of dinner reviews so I need to mix things up a bit.  Every town has it's little hole in the wall, best breakfast ever, greasy spoon. Fortunately for Kalamazoo, we have Poor Richard's Cafe!  Poor Richard's, to me, is the best breakfast place in town.  Great food, large portions, good service and your food comes out quick.  Every time I eat there I am completely satisfied.

  I usually get the same thing, 6a, which is biscuits and gravy with hash browns and I order a side of sourdough toast.  Poor Richards does things a little different than other breakfast joints. To begin with, when you order hash browns they ask you if you want green peppers and/or onions.  I always get onions in mine and the hash browns are awesome. They are always cooked perfect and actually taste like potatoes and not grease.  If you order bacon you can have it cooked any way you want, even deep fried.  I am addicted to Poor Richards biscuits and gravy, and I order it more then anything else on the menu.  The gravy is made so well that I don't even add any seasoning. It's creamy, heavy, and peppery with a very slight sage finish.

The biscuits are what I would call country style. They are fluffy and buttery, not too flaky, and not too airy.  If you're in the mood for something sweet, I suggest their cinnamon roll which is the size of a large plate. It is best served warm with butter drizzled over the top, but make sure you have a group of people or a large appetite.  Poor Richards Cafe is the working man's breakfast place, but on any given morning the place is packed with day laborers, business men, church folk, college kids, doctors and bikers.  This place is so good that when family from out of town visit, they want to go to Poor Richards first.  I highly, highly recommend Poor Richards.

Rustica

Rustica, Rustic European Cuisine.  I think Rustica can be summed up in one simple but meaningful word, wow! This one quaint elementary word speaks at epic volume for this place.  Service, atmosphere, menu, drinks and food, just wow.  The decor is simple but elegant with a calm and clean atmosphere.  The drink menu is put together very well with an excellent beer list and a wine list that has been put together by a true connoisseur.  The wait staff is very well trained and very knowledgeable about the menu.  I usually try to stick to just food with my blog but Rustica is more then just their amazing food, everything has been put together so well that your whole dining experience is elevated to a level that doesn't exist anywhere else in Kalamazoo.  We have some great eateries in Kalamazoo, but the true definition of gastronomy is written on every inch of Rustica.

My wife and I started our meal off with Rusticas charcuterie plate of beautifully arranged artisan cured meats, grilled bread, pickled veggies and their house made mustard. Everything on the plate was great which makes it hard to say what was best about it. For me, it is a tie between the Italian spec with a bit of candied fig and the head cheese on grilled bread with a smear of mustard.  The main course was the reason wow became the choice word of description for Rustica.  My wife and I both ordered their feature dish. Half of a roast duck with fig and sage sauce paired with a delicata squash risotto.  This dish was divine. Finally someone in Kalamazoo who has a roast duck dish.  The duck could not have been cooked any better. The temperature was perfect, the skin was slightly crispy and seasoned to perfection and the fig and sage sauce had just the right amount of savory to sweet balance.  Risotto will always be great dish whether as an entrée or as a side dish, and the delicata squash risotto was no exception.
Everything about it was beautifully done. The pureed squash gave the risotto a great texture, while delicious cubes of squash broke up the rice dish, making sure that your palate wasn't boring.  The dish was very well put together and it was also very well planned out for the time of year.It is a very comforting and warm dish for an early fall evening.  Every bite literally made me say wow.  I was incredibly happy with me experience at Rustica and I strongly suggest that if you, the reader, enjoy great food paired with a great dining experience, Rustica is the place to be.  Rustica, wow.
http://www.rusticakzoo.com/index.htm