Wednesday, March 21, 2018

Orecchiette with courgette and goat’s cheese sauce

Orecchiette with courgette and goat’s cheese sauce / Orecchiette com molho de abobrinha e queijo de cabra

This food stylist wannabe got crazy when she saw yellow courgettes in farmer’s market for the first time – until then I had only seen it on books, magazines and food TV shows. Of course I brought some home and immediately thought of something tasty and visually beautiful to make with it.

For this recipe I used red onion so I could have a nice color contrast, however after that day I made this pasta several other times using regular onions and courgettes and it was flavorsome anyway.

Orecchiette with courgette and goat’s cheese sauce
own recipe

2 tablespoons unsalted butter
1 teaspoon olive oil
½ large red onion, thinly sliced in half moons
1 large garlic clove, minced
1 courgette (about 350g/12oz), sliced in half lengthwise and then sliced into thin half moons
finely grated zest of 1 lime
handful of fresh marjoram leaves
2 tablespoons dry white wine
¼ cup (60ml) heavy cream
35g goat’s cheese, coarsely grated or crumbled
200g orecchiette pasta

Cook the pasta in plenty of boiling salted water until al dente (follow the instructions in the package). In the meantime, make the sauce: in a large frying pan, heat the butter and olive oil until butter is melted. Add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute only – do not let it burn or it will be bitter. Add the courgette and cook, stirring occasionally, for 5-7 minutes or until softened. Season with salt and pepper and stir in the lime zest and the marjoram. Add the wine and cook until it evaporates. Stir in the cream and the cheese and cook just until the cheese melts.

Drain the pasta, reserving some of the cooking water, and stir into the sauce – if sauce is too thick, stir in a bit of the cooking water to loosen it up. Serve immediately.

Serves 2

Other ideas: this recipe tastes great if gorgonzola and fresh oregano are used instead of goat’s cheese and marjoram.

Monday, March 12, 2018

Simple breakfast bread (dairy free)

Simple breakfast bread / Pão de forma do meu jeito

I wanted a bread recipe I could make sandwiches with, turn into toast for breakfast, and do everything we do with packaged white bread. I no longer buy that and most of the homemade versions I found called for milk or butter (or both). I thought of making Kim Boyce’s oatmeal bread, which is delicious, replacing the butter with olive oil, but the making of that recipe is not as straightforward as I needed it to be.

I reached out to King Arthur Flour’s website and I bring you my take on their white breakfast bread: a bit of whole meal flour, a bit of oats, no dairy. It is not a light bread and I like it that way, but the big surprise came when my 3-yeard old nephew saw the bread cooling on the counter and asked for some. I gave him a tiny piece, so sure that he would not enjoy such a dense kind of bread, but he devoured it in seconds and asked for seconds (and thirds). :)

Simple breakfast bread
slightly adapted from here

1 1/3 cups (320ml) lukewarm water
1 ½ teaspoons dried yeast
1 tablespoon demerara sugar – for the caramel flavor; use granulated if you prefer
½ tablespoon honey
1 ½ tablespoons extra virgin olive oil
3 cups (420g) all purpose flour
½ cup (70g) whole wheat flour
1/3 cup (30g) rolled oats
1 ½ teaspoons table salt

Place the water, yeast, sugar and honey in the bowl of an electric mixer fitted with the dough hook. Whisk with a fork and set aside until foamy. Add the olive oil, flours, oats and salt and knead for 8-10 minutes until a smooth and elastic dough forms. Transfer to a large bowl brushed with olive oil, cover with plastic wrap and set aside to prove for 1 ½ hours, or until doubled in size.

Brush with olive oil a 5-cup capacity loaf pan. Punch the dough to remove the excess of air and transfer to a slightly floured surface. Roll into a large rectangle, then fold it like a letter and fit into the prepared pan. Cover and set aside to prove again for 1 hour – in the meantime, preheat the oven to 200°C/400°F.
Bake for about 30 minutes or until golden brown – bread should sound hollow when tapped with your fingers. Cool in the pan over a wire rack for 5 minutes, then carefully unmold onto the rack to cool. Cool completely.

Makes about 10 slices

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