Pear Strudel

Here at Pastamore we have nothing against desserts. In fact, we feel that if you are going to indulge in dessert that it better be delicious. This pear strudel takes the classic flavor combination of pears, walnuts, and cheese, and makes it into a delicious dessert that is sweet and savory. This strudel offers a great variety of textures, and is a great combination of sweet, salty, and nutty.

Inspiration for dishes and desserts are sometimes hard to come by. However, I have found that walking the produce aisles in the grocery store has given me great inspiration. The pears this week looked awfully good, and after taking them home I was pleasantly surprised. The pears right now are absolutely delicious! Although you may not have a plan for dinner or dessert, seeing what the store has to offer can really open you to the possibilities.

Ingredients: Servings: 4-6
3 - medium size pears (ripe)
1 tsp - sugar
One pinch - salt
6 - sheets phyllo dough
4 Tbsp - whole butter
1/3 C - walnuts
.75 oz - Pecorino Romano cheese
1 Tbsp - Pastamore Fig Balsamic Vinegar

Directions:
1. Preheat oven to 350°F. Wash the pears and remove the stem and core. Cut the pears into long strips (top to bottom) and then cut in half once. Once the oven is hot, place the walnuts on a baking sheet and cook for 5-10 minutes (until they are toasted but not burnt). Remove the walnuts from the oven and place to the side.

2. Place a large pan on the stove over medium-high heat. Once the pan is hot add .5 Tbsp of butter. Once the butter is almost melted add the sugar and stir until fully dissolved. Once the sugar is incorporated add the pears, salt, and .5 Tbsp Pastamore Fig Balsamic Vinegar. Chop the walnuts and add to the mixture (reserving some for a garnish). Allow to cook for only a few minutes as you do not want the pears to become too soft. Remove from the heat and place to the side.

3. Place a small pan on the stove and melt the remaining butter. Remove the phyllo dough from the freezer. On a clean work surface place one sheet of phyllo dough. Using a brush, brush the melted butter on the phyllo dough. On top of this, place another sheet of phyllo dough and brush with butter. Repeat this process until all six sheets have been used. Be very careful with the phyllo dough because it is very delicate and can break easily. Do not worry if it cracks or breaks a little as it will not make much of a difference once the strudel is rolled up.

4. Scoop the pear filling into two even, long piles on opposite sides of the phyllo dough. You will want a few inches on the short side of the pile, and the filling should only take up one-third of the space off of the long end of the filling. The phyllo will need to be cut in half to be rolled, and it may need to be cut more depending on the size of the sheets.

5. Grate half of the Pecorino cheese on top of the pear filling. Roll the sides of the phyllo dough up, and roll the strudel as you would a burrito. Brush the top with melted butter and place into the preheated oven on a baking sheet lined with parchment paper. Cook until the phyllo is browned but not burned. Remove from the oven.

6. Cut the strudel into slices or halves and drizzle the remaining Pastamore Fig Balsamic Vinegar over the top. Sprinkle with the walnuts, and then grate the remaining cheese over the top.

This dessert would go great with some vanilla ice cream, and it could even be a great ending to a delicious brunch.

Spicy Pineapple Risotto

Recently I've bee trying out new recipes for risotto. After getting tired of the same old vegetable based risottos I started to venture into the fruit realm. After trying mango and banana, I have created my favorite thus far; a spicy pineapple risotto.

Again, risotto is nothing to be afraid of. A recipe like this would be a side at a restaurant, and you would be charged multiple times more than you can make it at home. As long as this recipe is followed and care is taken, a beautiful and delicious meal can be had. This would go perfectly with seared tuna or teriyaki chicken.

Ingredients:
1 each - flesh of one pineapple, medium dice
12 oz - Arborio rice
1 qt - Vegetable stock
As needed - Water
2 Tbsp - whole butter
1 Tbsp - Pastamore Meyer Lemon Oil
1/2 - white onion, medium dice
1 Tbsp - Huy Fong Chili Garlic Sauce
1 Tbsp - fresh cilantro, minced
One pinch - saffron
To taste - salt and black pepper

Directions:
1. Place the vegetable stock into a pot and bring to a simmer. While the stock is heating, cut the pineapple. Watch THIS you tube video if you are unsure as how to get the flesh from the core and skin. In a separate pot while the stock is heating, place the butter and the diced onion. Sweat the onions over medium heat, ensuring that they do not cook so hot that they brown.

2. When the onions are sufficiently sweat, add the rice to the pot and stir. Make sure that all the grains are covered in fat, but be sure to not brown the rice. When the rice is covered, add enough stock to barely cover the rice and bring the heat up to medium/medium-high (simmer). In a cup place 4 oz of hot stock and the saffron. Stir and allow to sit so that the saffron becomes warm.

3. Stirring often, add stock when the previous addition of stock has been absorbed by the rice. On the second addition add the stock that contains the saffron. Continue this method until the risotto has cooked for twelve minutes.

4. After twelve minutes add the chili garlic sauce and pineapple along with the stock being added. Continue cooking, stirring, and adding stock until the rice reaches the correct level of doneness (thoroughly cooked but still al dente). If you run of of stock during the cooking process warm water can be used in its place.

5. Once the rice is cooked remove the pot from the heat. Add a touch of water (as it will still tighten up once off the stove) and add the Pastamore Meyer Lemon Oil and the cilantro. Mix well and season with salt and black pepper to taste.

6. Serve immediately. Plate and garnish with a sprig of fresh cilantro.

Thai basil would also be a good substitute for cilantro used in this recipe. Be careful not to cook at a temperature that is too high, or the risotto will not have the creamy texture that it should. This dish has the right level of heat that successfully deals with the sweetness of the pineapple while making your mouth water.

Classic Basil Pesto

Most of the recipes created for this blog are often nontraditional ideas. However, there are times when a classic, traditional dish and recipe are in order. The inspiration for this recipe came from the fact that the garden season is nearly over, and that I had a plant full of basil asking to be used.

Pesto is often misconstrued as being only a basil based sauce. In reality, pesto is more of method of preparing sauce than it is the actual sauce. The five main ingredients needed to create a pesto are a herb, olive oil, nuts, garlic, and cheese. Some nontraditional pestos include cilantro & poblano pepper, parsley and walnut, etc. Walnuts are used in this recipe instead of pine nuts simply because I prefer walnuts, and I also rarely use pine nuts for anything besides pesto. This recipe is simple, straight forward, and takes merely minutes to create.

Ingredients: Yield: 1.5 Cups
3 oz - Fresh basil
1 oz - Pecorino Romano, finely grated
2 oz - walnuts
5 oz - olive oil
1 oz - Pastamore Kettle Roasted Garlic Oil
To taste - salt
To taste - black pepper

Directions:
1. In a dry pan (no oil) place the walnuts and cook over medium-high heat. Toast the walnuts in the pan, but be careful not to burn them.

2. In a food processor (or a good blender) combine the basil, cheese, toasted walnuts, and 4 oz of the olive oil. Blend until fully mixed.

3. Add the remaining olive oil and the Pastamore Kettle Roasted Garlic Oil. Blend until mixed. Adjust seasoning with salt and pepper.

This recipe only takes a few minutes and is very flavorful. Try this out with penne or some gnocchi!

Roasted Corn and Black Bean Southwestern Blend Rotini

Often times we get requests for recipes for certain pastas and products that we sell.  The majority of the time these recommendations are something simple and easy.  Our normal recommendations for our Pastamore Southwestern Blend Rotini are pasta salad or macaroni and cheese.  The inspiration for this recipe came from a pasta salad recipe that was begging to be served warm instead of cold.  This recipe utilizes the general ingredients of a roasted corn and black bean salsa to produce a delicious sauce that matches well with the Pastamore Southwestern Blend Rotini.

Ingredients:          Servings - 4
1 12 oz package - Pastamore Southwestern Blend Rotini
2 Tbsp - vegetable oil
1 - small red onion (medium dice)
1 ear - fresh corn
1 can - black beans
3/4 lb - fresh tomoatoes - medium dice (1/4" x 1/4")
2 Tbsp - fresh cilantro
1 Tbsp - Pastamore Fresh Jalapeno Oil
To taste - salt and pepper

Directions:
1.  In a large pot place 4 quarts of water and bring to a boil.  Remove the corn from the cob.  Hold the corn vertically and run a sharp knife down the side of the corn removing as much flesh as possible.

2.  While the water is heating, place a separate pot over medium/medium-high heat.  When the pot is hot add the vegetable oil and allow the oil to heat.  When the oil is hot add the diced red onion.  Allow to sweat (heating without adding color) for 4-5 minutes.  Add the corn to the pot and cook for 10 minutes.

3.  Open the can of black beans and drain then through a colander over the sink.  Rinse the black beans with water, and then add the black beans to the pot with the onion and corn

4.  Place the Pastamore Southwestern Blend Rotini into the boiling water.  Add the fresh cilantro and the Pastamore Fresh Jalapeno Oil to the pot with the corn, black beans, and onion.  After 3 minutes add the fresh tomatoes and reduce the heat to medium-low.  Stir frequently, trying to remove moisture from the tomatoes.  Doing this allows the sauce to be more liquid without having to add any water to the mixture.  Season with salt and pepper to taste.

5.  The pasta should take approximately 4-5 minutes, but can take longer depending on elevation.  It is important to cook the rotini long enough because they can cook very unevenly do to their shape.  Be sure to test more than one noodle when determining whether or not the pasta is as done as you would like.

6.  Immediately plate the pasta when it is done and top with the fresh corn and black bean sauce.

For a little extra spice add a little more  Pastamore Fresh Jalapeno Oil , and for a recipe that is not spicy replace the  Pastamore Fresh Jalapeno Oil with Pastamore Roasted Tomato Blend Dipping Oil.

Tuna Steak Burger

The word 'burger' has become more than the typical beef patty.  Today steak, salmon, tuna, and other cuts of meat are considered under the same name as long as they fall between two buns.  However, this isn't a bad thing as great things can come from such burgers.  Inspired by a sale at the grocery store, this burger is made with fantastic tuna steaks!

For a piece of fish as thick as this, aggressive seasoning and flavors are needed to ensure that every bite is delicious.  This tuna steak was marinated in salt, black pepper, and Pastamore Meyer Lemon Oil.  The tuna was also topped with a grilled mango slice and wasabi mayonnaise.  This burger is delicious and leaves some room for your own specific taste.

Ingredients:         Servings: 3-4
1 lb - Tuna (3-4 steaks)
3-4 - buns (toasted)
1 - mango - sliced (skin and core removed)
4 Tbsp - mayonnaise
1 Tbsp - wasabi powder or paste
2 oz - Pastamore Meyer Lemon Oil
To taste - salt and pepper
To taste - chili powder

Directions:
1.  In a plastic bag or a large glass pan combine the tuna steaks, Pastamore Meyer Lemon Oil, and season with salt and pepper.  Ensure that the meat is completely covered in the marinade.  While the tuna is marinating, turn the grill on to medium-high/high heat.  Allow the tuna to sit for 10-15 minutes while the grill warms up and is cleaned.

2.  Using a peeler or a knife remove the skin from the mango.  Cut the mango into slices making sure to discard the fibrous core.  Set the mango to the side as it will be grilled when the tuna goes on the grill.

3.  In a bowl combine the mayonnaise and wasabi powder/paste.  I am recommending to add 1 Tbsp, but it will truly depend on how hot you want the mayonnaise and how strong the powder or paste is.  Even after adding the wasabi powder to the mayonnaise I added some chili powder to increase the heat.  The mayonnaise had a good amount of wasabi flavor, but lacked the heat that I was looking for.  Slowly add the wasabi and chili powder to the mayonnaise as it is easy to add more if needed, but difficult to fix the flavor if too much is added.

4.  Place the tuna steaks on the hot grill.  Depending on how hot the grill is, the tuna should cook for around 3-4 minutes per side.  The recommended temperature for a tuna steak is 145°F, but it is up to your preference as to how done you would like it.  If the meat is cooked for too long it will ruin the burger as it will turn the lovely tuna steak into a big hunk of dry meat.  While the steaks are cooking place the buns and the mango slices on the grill.  Cook the mango until it has nice grill lines on the flesh, and cook the buns until they are toasted.

5.  Pull the tuna steaks off of the grill and place onto the bottom half of the bun.  On top of the tuna burger place the grilled mango slice, and then top with the wasabi mayonniase.  Finally, top with top half of the toasted bun.

This burger is delicious as the recipe is written, but there is still room to experiment with some greens to top the burger.  Mixed greens dressed in Pastamore Meyer Lemon Oil, or even an acidic coleslaw would be a great touch.  Enjoy, experiment, and savor this delicious burger before grilling season is over!

Cooked Spinach: Popeye Style

      I think the only reason my ten year old brother ever ate spinach was just so that he could acquire those big muscular arms, like "Popeye the Sailor Man," a popular cartoon we watched in the 1960's.  Everyone knew that Popeye loved it straight out of the can and we youngsters were lead to believe that it kept the bullies away! 
      I'll never forget how hard my brother tried, to be just like Popeye and eat it straight out of the can...I can still remember.... how he gagged it down (begging me to join him) as he added vinegar, olive oil and some salt and pepper, and on occasion ketchup. He was so determined to get those kind of muscles, hoping he would look just like his muscular hero......Popeye!
       Fortunately for my brother, he had a genetic gene pool and the DNA of a long history of farmers... those biceps we're already going to be there in his future. 

      But, eating that dark green mush for muscles, just wasn't my gig.  I could eat it raw... but cooked and out of the can...ewww, wasn't gonna happen anytime soon for me.      

      Looking back in those days, if I would have had access to Pastamore's Basil Parmesan Dipping Oil or Barrel Aged Balsamic Vinegar to add to it, I would have been ALL IN!  And more than likely my brother would have  endured and eaten way more of those precooked cans of spinach that jammed our cabinets!

     Recently, we asked a question to our friends on our Face Book Page:
      Which vegetable is the LEAST healthy for you when eaten RAW?  1.) Tomato 2.) Cucumber 3.) Spinach 4.) Iceberg Lettuce? The correct answer is Spinach.  Here's the facts:

1.) By heating spinach, it increases and boosts the release of antioxidants by breaking down the cell walls. Studies have found that eating cooked spinach (and carrots) – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer. 

2.) You’ll also get more lutein, a phyto chemical that helps prevent cataract and macular degeneration. 

3.) When it comes to certain minerals, you’re better off eating your spinach cooked.  Green vegetables such as spinach, beet greens and Swiss chard are high in calcium, but their high levels of a compound called oxalic acid binds calcium and reduces its absorption. Cooking releases some of the calcium that’s bound to the oxalic acid. For example; Three cups of raw spinach have 90 milligrams of calcium, whereas one cup of cooked spinach has nearly triple the amount (259 milligrams). By cooking this vegetable it can substantially increase the amount of magnesium and iron that’s available to the body.

4.)  When it comes to cooking spinach, water is your enemy! Boiling it causes a significant amount of nutrients that dissolve in water – vitamin C, folate and thiamin (vitamin B1) – to be leached away. Steaming is much gentler on nutrients because it doesn't come in contact with cooking water. Dry cooking methods like grilling, roasting, stir-frying and microwave cooking without water also preserve a greater amount of nutrients than boiling or pressure cooking.

    Go Spinach, throw it into your next batch of lasagna, pasta, or top it off on your fish as a garnish... or make it you next best side dish ever!!!  Cooked Spinach, Popeye Style!!!

    

The Rise and Fall of Recipe Pamphlets

     Over a century ago, food suppliers such as Pillsbury and Jell-O introduced a new marketing tool: The Recipe Pamphlet.  These pamphlets were popular from the late 1800's through the 1970's.  Many of them focused primarily on dessert and were often included in food packages or could be sent away for. 

      These pamphlets evolved over the years; as kitchen appliances went from wood or coal burning stoves to gas and electric stoves.  The ice box gave way to electric refrigerators and freezers.  As the appliances changed, so did the recipe pamphlets.

In the late 1800's recipe pamphlets were born during a time when most people had ice boxes and coal burning stoves.  These written recipe "pamphlets" were once called "receipts."  They tended to focus on desserts that used inexpensive products. 
1900's:  Recipe pamphlets are geared toward multi-layered cakes and "frozen dainties." Most of the recipes were purely aspirational, since most Americans lacked modern appliances such as the refrigerator.

1920's:  The pamphlets become more colorful and contain more beautiful images.  Most of the recipes are an array of wild desserts and marshmallow recipes are everywhere.  General Mills invents a fictional woman that all women could aspire to be; her name is Betty Crocker.

1930's:  Die cut recipe pamphlets are made in the shape of the product and the recipe emphasis shifts toward making do with less. 
1940's: As the war requires food rationing and women return to the work force, now recipes become simpler and quick to make.
1950's:  Nearly every household had a refrigerator and freezer and the pamphlets reflected it.  Many recipes were written for "freezing food at home." This era is also the heyday of the homemaker, many illustrations are seen with the "perfect" mom standing proudly over the birthday cake.
1960's and 1970's:  This era is the dawn of convenience.  Americans rely on more premade foods and spend less time in the kitchen, the recipe pamphlet era comes to a close and companies put less money into them, resulting in many with fewer pages and interior illustrations.