Posts Tagged ‘local ingredients’

Early Spring Baking in 2014

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This is the most exciting part of the year in Athens, Ohio and the starting bell is truly the rise of the ramp. Soon the morels, asparagus and strawberries will follow. It’s been a cold one but the cherry blossoms are starting to bloom around here and I am waiting to steal some to pickle “Sakura no Shiozuke” style from my neighbors very, very soon.

Here’s some baking I did last week because…it’s how I make my living and I love it.

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My potato bread is sort of a hellish mix on the table but well worth it when you eat it.

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Then I have the baguettes with a nice crisp crust and open crumb.

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Or some fabulous “Ramp Schiacciata” with aged provolone and Valoroso tomatoes and a thick and airy Pizza Romana.

Anyway, its all in my crummy video. (The last with this sorghum molasses-soaked phone.)

Junior Chefs School and “Pasta-goon”

Just a few weeks ago, my uber-chef (and General Manager of Avalanche Pizza) Joel Fair and I enjoyed a hot afternoon at Junior Chefs School run by the fabulous Sarah Conley-Warbler and Kip Parker, manager of the Athens Farmers Market. This is a monthly school set up for local kids to learn from different chefs in the area (and even from pizza guys.)  Our target on this day was pasta, or as I like to call it “Eggy pizza dough that takes a dip in a Turkish bath.” (That tagline hasn’t quite caught on yet.)

First we made a well of of ONE CUP OF FLOUR AND CRACKED TWO EGGS IN IT.

We had made some examples of pasta including Taglioline, gargonelli, fettucini, squid ink and saffron carmelli, Rigatoni etc.

These kids were great learners and wonderful to work with. They caught on beautifully and, with the direction of Sarah, mastered the art of pasta.

 

 Then we passed the pasta dough through an Italian Pasta Machine to make it thin.

Cutting the pasta into Linguine and Fettuchini was done with the pasta machine and a Ciatarra, an italian metal-stringed intrument especially designed for making pasta.

That’s the ciatarra at the bottom of the above picture.

 Some junior chefs made some very long fettuchini that stretched almost three feet long.

 We were ready with food to add to our fresh pasta like (Clockwise from left) Integration Acres goat feta, local pattypan squash, local Bordeaux spinach from Rich Organic Gardens, imported Parmigiano Reggiano and at the bottom some Bottarga di Muggine, or salted and flattened grey mullet roe from Sardinia which tastes just like Beluga Caviar and is heaven atop pasta.

 Local tomatoes, fresh mozzarella, and fresh basil was the favorite with extra virgin olive oil and salt.

 

 Thanks to Kip Parker and his pasta rig,  we were able to cook a tremendous amount of pasta “ala minute.”

 The kids ate so much, Joel and I had to scramble to make more for the vendors at the market.

 It was so rewarding to see the abundant smiles of the self-made pasta makers as they slurped away. Thank you Sarah Conley, Kip Parker and all the Junior Chefs.

This kids pasta recipe is simple,  straightfoward, easy to remember and it works!

1 cup flour  (with a little more reserved on the side)

Two eggs

Pinch salt

Make a well in the middle of the pile of flour on a strong, smooth countertop. Add salt. Break the eggs into the well and using the fingertips of your best hand (hand #1), break the yolks and mix with the whites and circle the fingers slowly in a small circle. Using the other hand like a “Karate Chop” (hand #2) or a dough scraper push little amounts of the flour into the middle of the well and keep mixing around and around with fingers of hand #1.

DO NOT “FLICK” YOU FINGERS OR YOU WILL “FLING” FLOUR OUTSIDE THE OPERATING AREA.

Keep going around in a small circle in the middle of the well and incorporating the flour with the help of the Karate hand. Use the Karate (#2) to keep all the flour in a small an area as possible.

Take your time as the flour and dough will seem to not combine. Keep going pushing the flour and dough together, as the chunk gets harder use hand #1 to grip the mass like a baseball and squeeze, then push against the table picking up all the loose flour.  Take both  hands and rub together slowly to drop all the loose pasta and push into the ball.

The pasta should be formed in a hocky puck so keep folding the dough over and over. If it is too dry add a very small amount of water, if too wet add small amount of flour.

Once hocky puck is formed put it in saran wrap for at least 30 minutes to let the gluten strands rest.

After it has rested, it is time to roll the dough with a pasta roller of with a rolling pin.