Fresh Pasta

Grandmaman pulled out Oma's pasta machine today and Papa and I made pasta.  Results were very tasty.  We made fettucine this time and although the results were not uniform we learned a few tips that will help with future endeavors.

Recipe we used today:

1 1/2 cups flour (we just used all purpose flour)

3 eggs

1 1/2 tsp. salt

1 tsp. extra virgin olive oil

Mound flour on counter or in large bowl.  Mix salt in to flour.  Make well in center of flour.  Put eggs and oil in mound of flour and mix with fork (whisking eggs as you go) until a soft dough forms.  Turn onto a floured surface.  Knead dough for 5 minutes. Wrap with a tea towel (so the dough doesn't dry out) and let rest for 15 minute. For this amount of dough cut the dough into four pieces and process one piece at a time (wrapping the waiting dough until ready to process).

Processing the Dough into Pasta

Set the regulator knob to position number 1.  Pass a dough piece through the smooth rollers. Fold the slice of dough and sprinkle flour between the folds.  Flour as necessary and repeat a few times through position 1.

 Set the regulator knob to number 2 and pass the dough through.  Reduce the thickness of the dough by adjusting the regulator know decreasing it one number at a time until the dough reaches the desired thickness.

Once you have your pasta sheet it can be shaped  into the desired pasta form.  Today we made fettucine by passeing the dough sheet into the cutting rollers. We hung the fettucine on rulers.  Next time we will watch for uniform size.  Practice makes perfect.  

And for supper Shrimp Fettuccine Alfredo with Fresh Pasta

Sadie's SuperBowl Cake

Sadie created this Football Cake

 to enjoy for the Superbowl game in their new home. 

A snowy day in Massachusetts, a telephone drawing game with the Calgary cousins led by Logan and cake to end the day.

 

Reegan's Creme Brûlée

Reegan got ramekins for Christmas 2020 and today she tried them out.  Crème Brülée for a crisp Alberta polar vortex day ( minus 40 with the windchill), zoom with the Boylston cousins and SuperBowl to end the day with Mom's ribs and a very special dessert.

INGREDIENTS

• 2 cups heavy or light cream, or half-and-half
• 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 5 egg yolks
• ½ cup sugar, more for topping

PREPARATION

1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Oma's Christmas Stollen

 Oma often baked a Christmas bread which was a 

variation of the Christmas Stollen bread and 

would deliver it to us over the holidays to be enjoyed 

during the holiday season.  

Stollen is the traditional bread served in Germany on Christmas Eve.  Families would gather to eat the Christstollen at about five in the afternoon. Then they would attend church and return home to open their gifts and have a late supper.  Stollen is kept in the house during the holiday season to serve guests with wine, in place of fruitcake.

Here is the recipe I used in 2020 (the year of the Covid pandemic).  I didn't have almonds but sprinkled pecans over the icing.  I also kneaded in cinnamon and nutmeg.  Click Stollen  for more variations and history.

3/4 cup milk

2/3 cup butter

1/2 cup sugar

1 teaspoon salt

1 cup warm water   

2 teaspoons sugar

2 packages active dry yeast

3 beaten eggs

5 1/2 to 6 1/2 cups flour

3/4 cup chopped blanched almonds

3/4 cup mixed candied fruits

1/3 cup golden seedless raisins

Confectioner sugar frosting

Combine milk and butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in 1/2 cup sugar and 1 teaspoon salt.  Let cool while yeast from next step rises.

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and active dry yeast.  Let stand 10 minutes, then stir well.

Add the milk combination to the dissolved yeast.  Add eggs and 2 cups flour.  Beat until smooth.  Stir in an additional about 4 cups flour to make a soft dough.  

Turn out onto lightly floured board and knead until smooth and elastic (about 8 to 10 minutes).  Knead in almonds, fruit and raisins.  Place into a greased bowl, turning to grease top.  Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 1/2 hours.  

Punch dough down and turn onto a lightly floured board.  Divide dough into 3 equal pieces (I made it into only two today). Roll each piece of dough into a 12 x 7 inch oval.  Fold in half lengthwise.  Place on greased baking sheets (or parchment paper).  Cover and let rise in warm lace, free from draft, until doubled in bulk, about 45 minutes.

Bake in a moderate oven (350) about 20 to 25 minutes, or until done.  Remove from baking sheets and cool on wire racks.  Frost with confectioners sugar frosting while warm.  If desired, decorate with blanched almonds and candied cherries.

Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage)

 A VanVliet Tradition 

Dutch Boerenkool Stamppot is one of the oldest and 

most authentic Dutch dishes. 

Ethan, Tristan and Reegan's Great Grandma Bolten (Kevin's Grandma)  served this dish often at the farm.

Ingredients

3 lbs potatoes
1 large white onion (or onion flakes)

1 bay leaf

1 lb curly kale

1 tsp. salt

1 pinch ground pepper

1 lb. smoked sausage (like bratwurst)

1/2 cup milk

2 tbsp. butter

(can substitute carrots for kale)

1. Peel and dice potatoes and onion.

2. Clean, trim and slice kale.

3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all.

4.  Cover and boil gently for about 25 minutes.

5.  Meanwhile steam or grill the smoke sausage and then slice into bite size pieces.

6.  Remove the bay leaf, drain the vegetables, and  mash them.

7.  Add the milk and butter.

8.  Add in slice smoked sausage.

9.  Add salt and pepper to taste and serve with gravy.

     (gravy can be made with bacon fat or pkg. gravy works well too)

Reegan's Edible Chocolate Chip Cookie Dough Snack

Dry Mixture

3/4 Cup Flour

1/2 Tsp Cornstarch

1/4 Tsp Baking Soda

1/4 Tsp Baking Powder

1/4 Tsp Sea Salt

Wet Mixture

1/4 Cup Unsalted Butter, Softened

1/4 Cup Brown Sugar, Tightly packed

1/4 Cup Granulated Sugar

1/2 Tsp Vanilla Extract

1/4 Cup Milk

1/2 Cup Chocolate Chips

(or Coconut, Raisins, Candy, Nuts)

Put in the fridge to chill before eating, for best results.  

   

Fried Chicken and Waffles

Thanks Amy for introducing us to Tristan's 

favorite birthday meal at the diner.  Cabin made version.

Fry chicken coated with egg and GF bread crumbs.

Prepare waffles.

Prepare gravy (pkg. gravy works great).

Prepare berries.

Layer on your plate...

Waffle

2 pieces of Fried Chicken

Sliced Berries

Add

Gravy and Maple Syrup

Yummy!  A new favorite for Grandpa!