Chestnut Flour Pasta with Sautéed Radicchio, Chicken Livers, and Grapefruit

chestnut honey, chestnut flour pasta,
parsley, radicchio

This is one of those recipes that snowballs from a basic idea until I have no choice but to give into my curiosity and try a recipe that sounds like a long shot flavor-wise. First, I wondered if chestnut honey and grapefruit juice would taste good together. They did. I wanted to carry the chestnut theme through the dish, and I had about a cup of chestnut flour in my pantry, so that got thrown in a bowl with some eggs and I turned it into pasta. Chestnut flour is a bit gritty and earthy tasting, so I needed ingredients that would not be overpowered by the chestnut flavor. Radicchio and chicken livers seemed perfect. Would it work?

It worked! It would have been more appropriate in autumn, but it tasted great! This dish is not for everyone - you have to be a true lover of intensely earthy, woodsy, bitter flavor combinations in order to appreciate this one, but if you’re anything like me and you can’t bear to not try something, take a chance on this recipe!



Chestnut Flour Pasta with Sautéed Radicchio, Chicken Livers, and Grapefruit

1 batch cooked chestnut flour pasta (recipe below)
Splash olive oil
1 large shallot, minced
12 oz. Chicken livers, chopped into bite-sized pieces
2 T. chestnut honey
1/3 c. grapefruit juice
½ c. coarsely grated pecorino romano
2 heads radicchio, shredded
Salt and coarsely ground pepper
Handful coarsely chopped parsley
Pecorino romano shavings, to garnish

In a large, heavy-bottomed pan, heat the olive oil over medium-high heat. Add the shallot and chicken livers and saute for about 5-7 minutes, stirring frequently, until the shallots are softened and the chicken livers have browned.

Add the chestnut honey, grapefruit juice, and pecorino romano, stirring gently a few more times until the mixture is well-blended. Add the radicchio, cover, and reduce heat to low. Cook for 5-7 minutes, stirring once or twice, until the radicchio is wilted.

Add the salt and parsley to the mixture, stir until blended, and spoon over the cooked chestnut flour pasta. Garnish with extra chopped parsley and shaved pecorino romano.


Chestnut Flour Pasta

¾ c. chestnut flour
¾ c. unbleached white flour
1 t. salt
1 t. olive oil
2 eggs

Combine the ingredients in a bowl and blend, using your hands. Work the ingredients together until you have a stiff dough, and knead for 6-8 minutes. Wrap the dough in plastic and refrigerate for at least one hour, if not overnight.

After the dough has refrigerated, use a pasta machine to roll out the dough. Don’t use the thinnest setting; chestnut flour pasta tends to be more brittle than wheat flour pasta. I recommend the 2nd or 3rd thinnest setting. Cut the dough into 1/3” wide noodles, and let dry for at least 30 minutes.

When you are ready to cook the chestnut flour pasta, cook it in heavily salted water and stir as little as possible, as it has a tendency to break easily. Serve with the recipe above.

Black Pasta with Roasted Garlic & Orange Sauce, Focaccia, Roasted Red Pepper Bruschetta

I promised recipes, and while I may not always post them in a timely manner, I always keep my word!  Here are the recipes for this weekend's dishes:


Black Pasta with Roasted Garlic and Orange Sauce

I created this recipe a few years ago in an attempt to impress a guy. Since I’ve always heard that the way to a man’s heart is through his stomach and I knew that the object of my affection liked high-quality food, I wanted to show off a little and serve something ostentatious. I picked up a bag of black pasta from a local producer at the farmers’ market (this was before I knew where to find squid ink!), and I decided that a sauce based on orange and roasted garlic would look original and memorable. Unfortunately, while the pasta water was boiling, the guy texted me to tell me he wasn’t coming. At first I was devastated, but once I tasted the final product my pain was alleviated – more pasta for me!

1 navel orange
1 head roasted garlic
½ c. white wine
1/4c. chopped Italian parsley (plus extra sprigs for garnish)
Drizzle olive oil
Salt
Pepper
Chile flakes

Zest one orange using a zester (you can buy one for about $10 at any good kitchenware store). Divide the zest in half – one half goes into the sauce, the other is set aside for garnish. Peel the remaining skin and as much of the pith as possible from the orange, divide into segments, and slice each segment into half-inch chunks.

Remove the cloves from 1 head of roasted garlic and put them in the blender with the orange segments, half the orange zest, and the wine, parsley, and olive oil. Puree until liquefied, adding more wine and olive oil if necessary.

Transfer puree into a saucepan large enough to hold all cooked pasta, and cook over low heat until the sauce is hot

While you are making the sauce, cook a batch of black pasta. Once pasta is done, drain it, add it to the pan with the sauce, and toss until all pasta is coated. Season with salt, pepper, and chile flakes.

Divide equally among 4 shallow pasta bowls, garnishing each with a pinch of the remaining orange zest and a sprig of parsley.

Roasted Garlic Focaccia

This recipe is time-consuming, but not labor intensive - active prep lasts approximately 20 minutes; the rest of the time is spent waiting for the dough to rise.  This is a perfect recipe to make on a lazy Sunday during football season, as most of the active work can be done during commercial breaks if you measure your ingredients ahead of time!   

For dough starter:

2/3c. warm water

2.5t. active dry yeast
1c. flour

For dough:

2.5c. unbleached flour, plus extra for dusting
1 head roasted garlic
1/3c. water
1/3c. olive oil, plus extra to grease bowl and pan
1/3c. white wine
1t. salt

Olive oil, salt, and oregano for topping
Equipment: two large mixing bowls, cookie sheet lined w/ aluminum foil, water-filled cake pan

First, make the dough starter. In a mixing bowl, combine 2/3c. warm water and the yeast. Cover with a dish towel and let this sit for 10 minutes or until the water looks murky and bubbly around the edges.

Next, add 1c. of the flour to the bowl. Stir until all the flour is incorporated into the water and a sticky dough forms. Again, cover with a dish towel and let this sit for 30 minutes. During this time, the dough should puff up a little. Use this time to remove the individual cloves from a head of roasted garlic – if the individual cloves are soft like a paste, set them aside. If any are still a little firm, chop them up a bit and set aside. Also, coat the inside of the clean mixing bowl with a splash of olive oil and set aside.

Now it’s time to make the dough. Add 2.5c. flour, prepared roasted garlic, 1/3c. water, olive oil, white wine, and salt to the mixing bowl containing the dough starter. Combine all until fully incorporated and dough is formed. Turn the dough out onto a clean countertop dusted with flour, and knead the dough for 8-10 minutes, dusting the countertop with more flour if the dough starts to stick.

Once the kneading is complete, put the ball of dough into the mixing bowl coated with olive oil. Cover with a dish towel and set aside to rise for approximately one hour, or until the dough has doubled in size. In the meantime, line the cookie sheet with aluminum foil and grease the foil with a splash of olive oil.

Once the dough has risen, turn it out onto the greased cookie sheet. Stretch the dough so that it covers the cookie sheet. Once the dough has stretched, use your fingertips to create “dimples” in the dough – the surface should not be even. Be careful not to poke holes in the dough – small craters will do the trick. Once you’ve dimpled the dough, cover it with the dish towel and let it rise for an additional 45 minutes. Use this time to preheat the oven to 425, placing a water-filled cake pan on the bottom rack of the oven (this creates steam inside the oven).

Once the dimpled dough has risen, remove the dish towel and brush your dough with a thin coat of olive oil, and sprinkle it with a few pinches each of salt and oregano. Now it is time to bake – place the cookie sheet on the middle rack of the oven, above the water pan. Lower the oven temperature to 400, close the oven, and bake for 25-30 minutes.

Remove the focaccia from the oven. Once it is cool enough to handle safely, slice it up and serve it with Roasted Red Pepper Bruschetta, or with seasoned olive oil for dipping.

Variations –replace the head of roasted garlic with ¼ cup of one, or a combination, of the following: capers, slivered oil-packed sun-dried tomatoes, minced olives, gorgonzola crumbles, chopped fresh herbs, etc. The possibilities are endless.




Roasted Red Pepper Bruschetta

6 slices roasted red peppers
1/4lb. provolone, sliced thin
1 small clove garlic, sliced paper-thin
2T. olive oil
1T. white wine
1T. chopped parsley

Preheat the broiler. In a shallow baking dish, place the roasted peppers in one thin layer. Next, evenly sprinkle the garlic slices across the roasted peppers. Drizzle with the olive oil and the white wine. Now, layer the provolone across the top of the pepper and garlic layer, making sure all the peppers are covered.


Place under the broiler and broil until the cheese is melted and starting to brown at the edges. Remove from oven, sprinkle with parsley, let cool slightly, and serve pepper slices over focaccia bread.



I do hope you'll try these recipes!

Busy Weekend! Pina Claddagh, Recipe Basics

Whew!  I am exhausted, but not too exhausted to post.  I made some delicious food this weekend - Black Pasta with Roasted Garlic and Orange Sauce, Roasted Garlic Focaccia, Roasted Red Pepper Bruschetta, Ranch Pizza, and a wonderful cocktail called a "Pina Claddagh" (as you may have noticed, I love putting a Celtic spin on recipes that originated far from Ireland and the U.K.!).  Below are the recipes for the Pina Claddagh and for the building blocks of my recipes - Roasted Garlic, Roasted Red Peppers, and Black Pasta.  I will post the full dinner recipes tomorrow.  Yes, this is a cop-out because I'm too tired to write, but think about it this way - before you take the cool class with the cool professor, you've gotta sit through the required intro class before you get your hands dirty with the fun stuff!

Before I get to the recipes, I would like to share my experience with the ranch pizza, which came dangerously close to being an epic fail and frustrated me to the point where I almost burst into tears - after all, my roommate's sister, her husband, and their children were over for dinner, and I would have been humiliated if I'd served a pizza that was simultaneously undercooked and burnt while saying, "By the way, I'm writing a food/recipe blog!"  Had I not been able to salvage the pizza, I would have felt like my credibility had just been flushed down the crapper, but I managed to rescue the pizza and it turned out OK.  I felt like one of the Top Chef contestants who just barely escapes being voted off the show!  Anyway, now that I've done a test run on the Ranch Pizza I can tweak the recipe so it turns out the way I intended, and once that happens I'll share the recipe.  P.S.- it contains bacon! 

As promised, here is the cocktail recipe and the three basic building blocks of the recipes that worked: 

Pina Claddagh
I must warn you - the Pina Claddagh is what I call a "Danger Drink," meaning that you may not be completely able to taste the alcohol in your drink.  Helpful hint - it's there!

1 17.6oz can Goya Toasted Coconut Water*
1 cup fresh cubed pineapple
3oz. Irish whiskey
splash maraschino cherry juice
several ice cubes
maraschino cherries, to garnish

In a blender, puree the coconut water and pineapple.  Pour the puree through a fine sieve, then pour the strained liquid into a cocktail shaker with the whiskey, cherry juice and ice cubes; shake for 20 seconds.  Pour into two stemless martini glasses and add a maraschino cherry to each.  Enjoy responsibly. 

Variation - To make into a frozen drink, divide the can of coconut water.  Make half into ice cubes; reserve the other half.  Puree the coconut ice cubes, remaining coconut water, and remaining ingredients except cherries in blender.  Pour into two glasses and garnish with cherries. 

*  You can use plain coconut water, but the toasted has a sweeter flavor.  Find in the Hispanic/Latino section of most major supermarkets. 

Roasted Garlic:
1 head garlic
1-2t. olive oil
1t. white wine

Preheat the oven to 350.  Peel away the garlic's papery skin so all that remains is the skin sticking to the individual cloves.  Once this is done, trim off the top of the head so that the tips of the cloves are exposed (as seen in the picture).  Place on a sheet of aluminum foil. 

Next, pour the olive oil and white wine on the exposed cloves.  Bring up the ends of the tinfoil to make a little package - it should be shaped like a Hershey's Kiss.  Place this in the oven and bake for about an hour.  Once it is cool to touch, you can easily remove the individual cloves from their skin and use them for recipes.  Any cloves that you do not use for recipes can be stored in a jar covered in olive oil.  If you choose to store them, add a pinch of salt and make sure that the cloves are completely immersed in the oil and none are exposed - exposure to air could cause them to spoil and become unsafe for consumption. 





Roasted Red Peppers
red peppers, cored and sliced lengthwise at natural rib

Preheat the broiler on high.  Arrange the peppers on a baking sheet covered in foil (this makes clean-up much easier).  Pop these under the broiler for 5-10 minutes, or until the peppers' skins have turned black and charred. 

Remove the baking sheet from the oven.  Using tongs, a fork, or some other kind of tool so you don't burn yourself, place the roasted peppers in a bowl.  Cover the bowl and let the peppers cool. 

Once peppers have cooled, you can remove their skins.  Gently peel off the charred skin and discard skin.  The peppers are now ready to use for recipes, and, like the roasted garlic, any unused peppers can be stored in a jar covered in olive oil.







Black Pasta
2c. flour
2 eggs
2t. squid ink
1t. salt
1T. olive oil

In all honesty, the hardest part of this recipe is tracking down a retailer who sells squid ink!  Once you do that, the rest is a piece of cake.  Simply follow the same steps I listed in my tagliatelle recipe, adding the squid ink at the same time as the eggs, olive oil, and salt.  The squid ink will make the pasta dough a little stickier, so be sure to dust with extra flour.  Here are some photos from the process:

August Moon Festival, Yesterday's Recipes

Yesterday, I promised my readers Callaloo.  I did not deliver.  Instead of going to the grocery store, I went to the August Moon Festival in Chinatown!  I got to see several performance groups doing dance, drumming, and martial arts demonstrations, and - obviously - I got to munch on some yummy food, including trying an avocado smoothie with "bubbles" (tapioca pearls) for the first time.  So delicious! 

Boston's Chinatown may be a valuable resource for this blog.  While waiting for my smoothie, I noticed a container of spicy pig's ears in the take-away cooler and realized that I could dine in Chinatown every day for a month and try something new each day.  However, I might not always have the time, money, or appetite for crowds, so it's more likely that I'll end up taking a trip or two to Kam Man or C-Mart to get some inspiration! 

I did promise pictures and recipes - on that, I will deliver.  Below are recipes and accompanying photos of the pasta, stuffed peaches, and cod I made yesterday.



Homemade Tagliatelle (2 servings)
1 cup flour plus extra for dusting
1 egg
splash olive oil
pinch salt

Mix the ingredients in a bowl and use your hands to mix until a dough forms. 

Knead the dough for 8-10 minutes, wrap in plastic, and refrigerate for at least 30 minutes, up to 24 hours.  Remove from fridge, roll into log, and tear off a golf ball sized piece of dough, keeping remaining dough covered in plastic. 

Roll the dough through a pasta machine, starting with the widest setting and continually rolling the piece through the next thinnest setting, dusting with flour between each roll. 

Once dough is rolled thin, pass it through the wide noodle cutter. 


Allow to dry for approximately 15 minutes before cooking.

Stuffed Peaches (serves 6)

3 peaches

1 oz. amaretti crackers

1/2t. unsweetened cocoa powder

splash amaretto

2T. finely chopped almonds

1 t. lemon zest

1T. butter

Moscato wine

Powdered sugar, for dusting

Preheat oven to 350.  Halve peaches, remove pits.  Scoop away the layer of flesh that was attached to the pit, and set reserved peach flesh in a small bowl. 

Add all remaining ingredients except wine to the bowl.  Stir until well-blended.

Arrange the peaches skin side down in a baking dish.  Spoon stuffing mixture into each peach.  Pour in enough of the Moscato wine so that the bottom of the baking dish is covered but the peaches are not drowning. 

Bake for 30 minutes.  Remove from oven, set peach skin side down on a small plate, dust peach with powdered sugar, and serve immediately. 

Helpful hint:  Place the powdered sugar in a tea ball to sprinkle over peaches if you don't own a small enough fine-meshed sieve.

The seafood recipe (called Merluzzo con Vongole) can be found in October's La Cucina Italiana on page 27, with the following substitution:  instead of peeling the tomatoes, I diced them and added them to the baking dish with the fish. 

Mangiare!