HUNGARIAN GOULASH + HOMEMADE PASTA

This is MY kind of comfort food…slow simmered beef until it is fork tender, in a rich, full-bodied gravy and served over homemade noodles; it does not get much better than that. If you make this on the stovetop, it is done in about 2½ hours, at most. If you cook it in the crockpot, it takes about 8 hours on low.

2 pounds of chuck roast
1 medium onion diced
1 clove garlic minced
2 tablespoons olive oil
2 ½ cups beef broth (not bullion)
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons paprika (not the hot kind)
½ teaspoon dry mustard
healthy pinch of crushed red pepper flakes
½ teaspoon coarse ground black pepper

Trim all of the white fat parts from a 2 pound chuck roast and cut it into one inch cubes. Brown the meat, onion and garlic in the olive oil. Drain any excess fat.

Add the rest of the ingredients and heat to boiling. Stir well and reduce heat to a very gentle simmer. Cover and simmer until fork tender (about 1 ½ to 2 hours depending on how tough the meat is). While this is simmering, make the noodles.

CLASSIC MACARONI SALAD

Everyone seems to have their own tried and true family macaroni or potato salad recipe. Some have lots of vinegar, some have lots of mustard, some have no eggs (yee gads!!) I even had some that had small cubes of sharp Cheddar cheese which was surprisingly tasty.

I remember when I was little, my folks took us back to visit our VERY German relatives in the Dakota's and one of my Aunts gave me some German potato salad. I was a huge fan of potato salad, but let me tell you that hers was not like any other potato salad I had ever tasted. It was not only FULL of vinegar and bacon grease, but it was HOT!! It's been over 50 years but I still can remember my shock!!  lol

What do you put in YOUR macaroni (potato) salad?

2 cups dry small seashell macaroni
½ cup chopped onion chopped (fairly fine)
3 stalks of celery with leaves chopped (fairly fine)
½ cup red bell pepper chopped (optional)
1 cup grated carrot
3 large pickles chopped (favorite flavor)
4 hard-boiled eggs chopped
½ teaspoon black pepper
1 cup lite mayonnaise
3 tablespoons yellow prepared mustard
3 tablespoons pickle juice

Boil macaroni for 8 minutes (or as recommended on box), then rinse under cold water, and drain very well.

NOTE: Many recipes warn you not to rinse cooked macaroni, however, I find that macaroni salad stays creamier if you rinse the starch off of the cooked macaroni before you add the mayonnaise to the salad.

Add chopped veggies, eggs and pickles to the cooked and rinsed macaroni. Whisk the mayonnaise, mustard, pepper and pickle juice together and gently stir into the macaroni-veggies.

IMPORTANT: This salad really needs to sit in the refrigerator overnight so the flavors can blend together…it makes a huge difference.

NOTE: I do not add salt to this salad because there is already a lot of salt in the pickles, pickle juice and mustard.

NOTE: Just before I put this salad into the fridge, for the first time, I put a piece of wax paper (or plastic wrap) on the surface of the salad and then I lay 2 paper towels (folded) on top of the wax paper and snap the Tupperware lid on. The paper towel will attract any condensation in the bowl and the waxed paper (or plastic wrap) will keep the moisture from running down into the salad. Once the salad is in the fridge overnight, discard the wax paper and paper towel.

NOTE: The amount of mayonnaise you use is up to you. Start with 1 cup and add more if you like your salad creamier.

HOMEMADE FRESH NOODLES

The title of this post is my "gentle protest" in the noodle vs. pasta debate. I grew up calling them noodles, but all of the cooking shows call it pasta. Is there a difference? Perhaps the word pasta makes it sound fancier? Oh well, call me old fashioned I guess.

I've been playing around with homemade noodle recipes since I got a little hand crank noodle roller for Christmas. This latest recipe uses all semolina flour and it was SO much easier to work than recipes that use all purpose flour. The back of the semolina flour bag suggested using the full sheets of this dough (uncut) for lasagna (without boiling) which I am looking forward to trying.

 Homemade noodles in cheesy
fettuccine Alfredo sauce

1½ cups semolina flour
½ teaspoon salt (optional)
2 eggs
2 tablespoons water
2 tablespoons olive oil (I used canola oil)

Combine the semolina flour and salt; add the beaten eggs, water and oil. Mix to make a very stiff dough. Knead for 10 minutes or until dough is elastic (I did this with my stand mixer). Cover with plastic and let the dough rest for 30 minutes (important)..
After 30 minutes of resting, turn the dough out onto a very lightly floured counter. Don't use too much flour on the dough before you put it through the machine, just enough to make it not sticky.

Start with pieces of dough about the size of a golf ball, maybe slightly larger. Flatten it out with your hand and taper one end of the dough so the machine will be able to "catch" the dough easily. Roll the dough through your machine on the lowest number two or three times (it will get longer each time).
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Set your dial to the next lower number and run the dough through again. Do this a couple times. My final machine setting was #3 and it was just right for fettuccine noodles..You can air dry these noodles at this point or you can boil it like any other noodle; it takes a lot less time to cook if you don't dry it. Drain and use like you would any other noodle.

NOTE: You certainly do not HAVE to have a machine to roll out this dough. I have made many noodles by rolling out small balls of dough on a floured counter with my rolling pin. Just make sure you roll them out nice and thin then cut with a pizza cutter.

TOASTED ORZO with PARMESAN & BASIL

This simple (and versatile) little side dish is just delightful. The orzo is toasted in butter before boiling, which adds an extra flavor, then it is tossed with Parmesan and fresh basil. Whether you use it as a side dish or a main dish, it is a very nice change.2 tablespoons butter

1 cup uncooked orzo pasta

2 + 1/4 cups chicken broth

1/2 cup grated Parmesan cheese

1/4 cup thinly sliced fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch of red pepper flakes

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Melt the butter in a heavy bottomed pan that has a tight fitting lid. Add the UNCOOKED orzo pasta and stir until completely coated with the butter. Cook on medium-high until the pasta turns golden to lightly brown (watch it because once it starts to turn, it turns quickly).

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Stir in the chicken broth, red pepper lakes, salt and pepper and bring to a boil. Cover and reduce heat to a simmer. Simmer until the orzo is tender and liquid is (almost) all absorbed. This will take 15 to 20 minutes depending on how fast your simmer is.

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When orzo is tender, remove from heat and stir in Parmesan cheese and fresh basil. Serve hot.

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NOTE: Just about anything can be added to this recipe, next time I think I'll include a little crisp bacon some mushrooms!!!

CHICKEN TETRAZZINI WITH HOME MADE PASTA

One of my favorite dinners is Chicken Tetrazzini with home made pasta.

It is simple and inexpensive to make and (in my opinion) pure comfort food.

4 boneless, skinless chicken breasts
4 cups of good chicken broth
1 medium onion chopped
3 stalks of celery chopped
2 carrots cut into chunks
1 teaspoon salt
½ teaspoon black pepper
.Put the above items in a crock pot, on low, for 6-8 hours (you want extremely tender chicken). Remove the chicken and break into pieces. (see note).
In medium saucepan, with heavy bottom, melt 3 tablespoons of butter; add 3 tablespoons flour + ½ teaspoon black pepper + 2 teaspoons chicken bullion granules. Let this simmer (stirring) for a couple of minutes, then add 2½ cups of milk (whisk like crazy as you slowly add the milk so you do not get lumps). This entire mixture will thicken as it comes to a boil.
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When the mixture boils and thickens, turn heat to LOW and add broken up chicken breast pieces, 1 cup frozen peas, 1 cup sauteed mushrooms, 2 tablespoons chopped parsley, a pinch of dry red pepper flakes and 1 cup shredded Monterrey Jack cheese. Let this cook on low (to warm everything through) but watch it because it can scorch if the heat is too high. Serve over fettuccini noodles.
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If you are going to make your own pasta, here is an easy recipe:
Put 2 cups of all purpose flour in a heavy duty stand mixer. Make a “well” in the flour and put in five whole eggs:

Mixing with your paddle attachment, mix until the eggs are well incorporated into the flour. It shouldn’t be sticky; if it is, add a little more flour. Remove the paddle attachment and add the dough hook. Knead with the dough hook for about 5 minutes. Dough should be very smooth. Cover with plastic and let it rest for about 30 minutes before you cut it.
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Keep majority of dough covered with plastic wrap and work with a small ball of dough at a time. A small ball like this:

will roll out to a flat ribbon like this!

Fold the flat ribbon over onto itself a couple of times and run it through the roller four or five times. Roll the dough out one last time and dust it lightly with flour. Now you are ready to run it through the cutter. Two small balls of pasta dough (like the one in my hand above) made this much cut pasta!!

Bring a big pot of salted water to a full boil. Fresh (un-dried) pasta cooks in about 3 minutes. If you have let your pasta air dry, it takes about 8 to 10 minutes to boil (depending on its thickness).
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NOTE: I’ve noticed when boiling fresh pasta, it tries to “boil over” more easily than commercial pasta. If you add just a few drops of oil to the water, it will stop that.

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NOTE: A (bristle type) pastry brush is great for brushing off excess flour from your pasta dough.

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NOTE: If you do not have a pasta roller/cutter, you can still make home made pasta by rolling it out super thin and cutting it with a pizza cutter.

NOTE: Cool and save the liquid from the crock pot for another recipe, it is excellent broth.

BACON MACARONI & CHEESE

This recipe has evolved over the years, to what it is today; one of our (my) favorite side dishes. It's just your basic mac and cheese with a few small tweaks. I've tried it with almost every kind of cheese you can think of and I still like good old American cheese the best.

2 cups mini-penne pasta
4 cups chicken broth
¼ cup finely minced onions, sauteed
2 cups frozen mixed vegetables (corn, peas, carrots)
5 strips of bacon fried and crumbled
3 tablespoons butter
3 tablespoons flour
½ teaspoon black pepper
½ teaspoon ground dry mustard
2 teaspoons dry parsley flakes (opt.)
2¼ cups milk
1 cup diced American cheese
bread crumbs and butter

Saute the finely minced onions until they are tender and sweet, set aside. Boil the pasta and vegetables (together) in the chicken broth until tender, then drain and stir a little butter into the pasta-veggies and set aside.

In a sauce pan, melt 3 tablespoons of butter then stir in 3 tablespoons of flour, parsley, pepper and dry mustard. Stir and cook very slowly (let it just bubble) for about a minute, then add the milk, sauteed onions and bacon (whisk like crazy when you first start to add the milk to avoid any lumps). Stir and cook this sauce until it thickens. Remove from heat and add the cheese. After it sits for a few minutes, stir and the cheese should be mostly melted. Pour over the pasta and veggies and mix well.

 Pour into a greased 9 x 13 baking dish and top with bread crumbs (see note). Bake at 350 for about 20 minutes or until bubbly.

NOTE: Place 2 cups of plain dry bread crumbs in a frying pan and add 2 tablespoons of butter. Toast over medium high heat (stirring) until bread crumbs have absorbed all of the butter and the crumbs are golden. Spread evenly over the macaroni and cheese before putting in oven.

PASTA MACHINE UPDATE

I have been trying out various fresh pasta recipes and I thought I would give you a brief report. I have found that, no matter what recipe you use, it is absolutely necessary for the dough to rest after it is kneaded...at least 30 minutes, wrapped in plastic at room temperature. I have also learned that you have to be flexible when it comes to moisture amounts in the recipe. Some flours hold more moisture than others, so when a pasta recipe says xxx tablespoons of oil or xxx eggs, you might have to adjust a little, depending on the stickiness of your dough. If you are rolling by hand, it is not quite as crucial. If you are using a pasta roller/cutter, stickiness is your enemy

This is my latest attempt at making fettuccine with a new flour combo. It was quite good and worked fairly easily. The key is to knead it long enough and then let it rest.
CLICK ON PHOTO
2 cups all purpose flour
2 cups semolina flour
1 pinch of salt (see note)
6 extra large eggs
2 tablespoons olive oil

Sift (or whisk) the flours together. In another bowl, whisk the eggs and oil together until smooth. Mix the wet ingredients with the dry ingredients in your stand mixer. Here is where you might have to make some moisture adjustments because no two eggs have the same amount of moisture in them. If you mix for a few minutes and the dough still seems sticky, add another tablespoon of flour. If it seems dry and shaggy, add another tablespoon of water (or oil). When the dough starts to come away from the sides of your bowl cleanly, set your timer and knead the dough for about 8 minutes. After it has kneaded, wrap tightly in plastic wrap and let it sit, at room temperature, for at least 30 minutes to an hour. This will make the dough much easier to handle.

Pinch off pieces of dough and flatten it just a little in your hands. Dust it with flour before you run it through your pasta roller on the widest setting. Each time you run it through, fold the dough over onto itself, a couple of times and run it through again. Do this about three times before you start to reduce the thickness setting on your roller.

Now that you have run it through the widest setting a few times, reduce the thickness setting and run it through again. It will take about 3-4 thickness reductions to get it to a commercial thickness. Finally, dust it with flour (brush off excess with a pastry brush) and run it through your pasta cutter. Place pasta on a baking rack (or pasta rack) so that air can get to all sides of it.

If you cook it right away, it will take about 3-4 minutes in boiling salted water.
If you dry the pasta, it will take 8 to 10 minutes to boil.
NOTE: This recipe calls for a pinch of salt in the dough; however, my pasta roller (in big bold letters) says never put salt in the dough with this cutter. I'm not sure if it is harmful to the machine or what, but I don't want to take a chance, so I skip the salt and just boil the pasta in salted water, it seems just fine.
NOTE: If you are rolling this dough by hand, flour your counter and roll the dough out with small strokes in one direction...rolling it as thin as you can get it. Cut pasta with a pizza cutter. Use a pastry brush to dust off excess flour before you cut it.

FAMILY STYLE ITALIAN PENNE BAKE

When my children were little, I tried to “invent” recipes but I was not very good at it. One recipe that is embarrassing to admit was a combination of plain tomato sauce, ground beef and Italian seasonings (cooked for about 20 minutes) and then mixed into elbow macaroni; that was it…not even any cheese! It was horrid by today’s standards, but the kids always ate a lot of it and I did not know any better. Hey…that was 30+ years ago! I have learned a few cooking tricks since then.

Today’s family style penne bake is one of our favorites these days. It is rich, filling, very satisfying and leftovers reheat extremely well on day two. Served with a veggie, salad and dinner rolls, it is good enough for company. 1 pound extra lean ground beef
1 cup onion chopped
1 cup celery chopped
1 cup chopped carrot
1 to 2 cloves garlic minced
1 15 ounce can tomato sauce
1 12 ounce can tomato paste
4 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry oregano
2 teaspoons dry sweet basil
½ teaspoon fennel seed
1 tablespoon white sugar
1 pound Barilla mini-penne pasta
1 pound Monterey Jack cheese (grated)
1 tablespoon butter

In large pan, sauté ground beef until no longer pink (drain well). Return meat to pan and add onion, celery, carrot and garlic; sauté until veggies start to wilt. Add tomato sauce and tomato paste, 4 cups of water, salt and pepper, oregano, basil, fennel seed and sugar. Mix well and SIMMER two hours (stirring occasionally). What you want is for the sauce to reduce to a nice thick consistency (do not add any extra water).
After sauce has cooked down, boil the mini-penne (using directions on penne box) and drain. Stir in a tablespoon of butter to coat pasta, then stir in sauce and half of the (grated) cheese into a greased 9 x 13 baking dish. Top with other half of cheese and bake at 350° for about 30 minutes or until bubbly and cheese has browned a little, like this:NOTE: Once you get this sauce to the simmering stage, you can put it in the crock pot and let it cook in there all day. If you do that…just prop the lid open just a little, so the sauce can reduce and thicken.