Mike Nolan
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Here's the semolina pasta recipe I use (this is based on a half-recipe of the dough recipe that came with my KA pasta kit):
1 2/3 cups semolina (I use a 1/3 cup measure 5 times)
1/8 teaspoon salt (a small amount in the palm of my hand)
1 teaspoon oil
2 large eggs
enough water to make a medium stiff dough, probably 3-4 ounces. If I use too little water, it comes out crumbly the first few passes through the pasta roller, but eventually it comes together. If I use too much water, it doesn't separate well when I run it through the pasta cutter, and sometimes sticks together a bit in the pot of water, though it will break up if I stir it with a pasta fork.This dough works well for spaghetti, wide noodles and lasagna noodles.
I forgot to mention, if you put a little oil on the outside of the spaghetti squash, it seems to do a better job of releasing all the strands.
I will be making another batch of Challah tomorrow, my plan is to do an 11-strand braid with most of the dough (a full batch makes about 1600 grams, the 11-strand takes 11 strands of 100 grams) and bake the rest in a small Pullman pan to see if it makes much difference in flavor when cut up for croutons.
My wife will be taking the 11-strand to her sister's on Sunday, and splitting it with her, so we'll probably get half of it back.
I think last week's batch was not hydrated enough, and that made the strands harder to roll out, so I'll be making this batch with a bit more water.
When I bake spaghetti squash, I cut them in half and bake them face down on parchment, that seems to keep the squash from getting all watery.
But my wife doesn't really care much for spaghetti squash, and she prefers it when I make semolina pasta because it has less impact on her blood sugar.
We had a lahvosh pizza tonight.
Local berries are always great, but last year they were getting $5 or more for a pint of berries at the farmer's market. I haven't been to the local berry farm in quite a few years, not sure I've got the legs and knees to handle picking them myself anymore.
We had soup and salad here tonight.
Finding good onion rings locally is always a challenge. So many restaurants just buy a big bag of frozen rings from Sysco. They taste bland.
I like the ones at Red Robin, though they're not as good if you order them to go. Dining in just isn't something we're comfortable doing yet, and Red Robin has only a limited number of sandwiches we like anyway; many of their burgers would feed us for 2-3 days! Popeye's used to make really GREAT onion rings, but most stores don't carry them any more. Runza hand breads their own onion rings, but they just don't quite hit the spot most of the time. Buffalo Wings and Rings says they make their onion rings in house but they weren't very exciting to us.
I buy Nathans frozen onion rings at the store and bake them on parchment (they stick to the metal if you bake them directly on the pan), they're not quite as crisp as I'd like but are pretty good for when we have a craving for onion rings. I'm not sure I've had them at a Nathans, the nearest one I know of is at an I-80 rest stop in Ohio.
The rest of the week is supposed to be cool (highs in the mid 60's and lows in the 40's) so I'm making about 5 quarts of potato-leek soup today, with Challah croutons.
We had Reubens for supper tonight.
I also made 'forgotten' chocolate meringue cookies with the left over egg whites from the egg wash on the challah.
I am making a batch of the Challah Prince's challah dough today, I'll probably do two 8-strand braids, because I thought those were the prettiest ones last time.
Tonight's pizza was not my best effort, it got a little more done on the bottom than I wanted and it stuck down in several places. I'm not sure if those two were related.
t was good enough to eat but the leftovers might not be as good. I pureed a little spinach and mixed it in with the sauce, if you didn't know it was there, it was hard telling. That would be a way to add some vegetables to your family's diet.
The Wall Street Journal has an article today (probably behind their paywall) on a Louisville KY favorite this time of year: chocolate, pecan and bourbon pie. But don't mention tomorrow's horse race in conjunction with it, the owner of that pie's trademarked name is very protective of it. (BTW, the 'real' thing doesn't have any bourbon in it.)
Tonight will be pizza night here, we had French toast on Challah for breakfast.
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