Winter to Spring Victoria Food Culture 2 Cooking Pasta with Don Genova · Friday March 18, 2011 by colin newell
Tackled a fresh pasta dinner for the first time in a long time – We have had an Atlas manual pasta maker for years and have only used it once.
Let’s see if this 2011 attempt explains why!
Pasta
In a food processor add:
1.5 cups all purpose flour
2 eggs
1/4 teaspoon salt
2 teaspoons cooking oil
Have 5 tablespoons of water handy (on the side) do not add any yet.
Pulse mix above ingredients for around 30s until the mix becomes
finely crumbled – touch the mixture and squeeze a small amount between your fingers
and if it all sticks together, it is ready.
Dump mixture out and form into ball.
Wrap in plastic and set aside at room temperature for 1/2 hour.
Cut into 4 pieces and roll out through Atlas (or similar) pasta maker starting at setting number 1 – fold and alternately roll 4 times at setting #1 and then 1 pass each from setting 2 through 8.
Cut the sheets of pasta to around 10 inch lengths.
Attach your pasta cutter (the Atlas comes with a Fettucini and spaghetti dual cutter)
And cut your pasta. We have a pasta tree dryer but you can fashion a broom stick or simply dry the pasta 5 to 10 minutes.
This pasta cooks quickly! 3 minutes in boiling water (salted) – stir frequently.
In the next chapter – we make a sauce!
Happy St. Patricks Day 2011 as best you can · Thursday March 17, 2011 by colin newell
Not entirely sure there is any green in this jacket…
Click on the photo at left for the slightly bigger view – Thanks to British Importers for these fine threads – and even though you have changed your name to the egocentric Philip Nyren Clothing you will always be British Importers.
What do you think? Any green in the jacket? No, me neither.
283 years ago, some guy distantly related to me got out of bed in Cork, Ireland – packed his bags, got on a boat and never looked back. He would turn out to be my great, great, great – several more, great grandfather. Irish? Heck yes. Determined to make a better life in North America. Fingers crossed. Apparently things worked out because he found a mate and part of my family tree branched out.
So I celebrate a little green today.
On St. Patrick’s day 2011 – If you would have told me a few days ago that I would be spending all of my time thinking about Japan and the hazards of the nuclear era, I would have questioned your sanity.
Yet here we are.
The word trifecta would not have been in my dialogue a few days ago either – not being a gambling man.
And yet here we are; Earthquake, Tsunami and meltdown.
Loss of life. Loss of home. Loss of confidence.
Nor would I have looked up the meaning of millicieverts and found it rolling around in my brain after determining how many are OK and how many make you sick – and what life must be like for so many people trapped, homeless and no place to go.
These good people need you now – So do what you can folks. Give to the Red Cross. Help out Japan.
And stay safe.
From Victoria B.C. Canada on the West Coast of North America… I am Colin Newell.
2011 sights and sounds - disaster moment by moment · Monday March 14, 2011 by colin newell
One can do little more than reflect quietly on their blessings as a people only a few thousands of miles away struggle silently and firmly against seemingly insurmountable odds…
Sound clip caught by one of our monitoring stations in the Haida Gwaii as the events unfolded. First few seconds in Japanese followed by English announcements. 5 minutes later, the unthinkable…
If you cannot see the audio device below, click here for the mp3.
Disaster – Moment by Moment
Winter to Spring Victoria Food Culture 1 Cooking with Don Genova · Thursday March 10, 2011 by colin newell
As much as Victoria B.C. Canada is near the nerve center for coffee culture in North America (with nothing to be ashamed of from a Worldwide perspective…) local culinary culture is something that is fairly new – at least for the amateur like me.
And with the arrival of Cook Culture on Blanshard between Yates and Johnson, culinary learning has taken an uptick. And I am not saying that culinary learning is not available elsewhere in Victoria – because it is – but it either not well publicized (like some of the UVic programs) or it’s a professional caliber that is really more suited to the career cooking professional – the chef. Camosun is one place where you can take some serious chef training or community based cooking classes – all great.
What Cook Culture offers are single evening workshops more suited to the rest of us – slightly older folks like me (and my much younger wife) who are already pretty food smart who want to learn some more tricks or hone our existing skills.
Photo right – Mill Bay’s Don Genova was the affable and engaging host of Pasta 101 at Cook Culture in Victoria.
Cook Culture delivers in cupfuls.
Our first class (tonight) was Pasta 101 with food journalist Don Genova – in a fun, informal and intimately small group of 12 in a large and brightly lit gourmet professional kitchen.
Here’s what we did. We all got a chance to participate in the creation of a basic egg pasta dough. Don’s pacing was good and informative – we were all into it – and everyone has a chance to ask as many questions as they want, to participate to whatever degree they are comfortable or to just sit back and observe. Tonight just about everyone jumped in.
Our first dish after the basic sheets of pasta were produced was Tortelli di Zuca – a broadly interpreted recipe that features pumpkin or squash, olive oil, crushed amaretti cookies, a bit of nutmeg and cinnamon, beaten egg – under a sauce of butter and sage leaves. And topped with Parmigiano-Reggiano cheese.
It’s brilliant and simple.
Second up, our group created some mighty fine looking spaghetti that Don turned into a quick Spaghetti with proscuitto ham, lemon zest, chopped parsley and the ever present Parmigiano-Reggiano cheese.
Thirdly, a Fettucini with a duo of pesto and turkey ragu.
The fresh pesto was whipped up with fresh garlic, basil, olive oil, Parmigiano-Reggiano cheese and walnuts. Who needs pine nuts in a pesto? Walnuts are cheaper.
With some leftover time, Don expedited a pasta based dessert using (correct me if I am wrong Don…) some vermicelli pasta in something called Hazelnut Noddle pudding (with some Genova variations) and drizzled with a fresh Crème anglaise. Yummy.
Everyone had fun. Don Genova is the kind of food teacher that talks to his students, not down to them – in a lively and friendly environment. I can totally imagine spending some more time at Cook Culture (with Don and some of the other great chef’s and teachers.)
