Orecchiette Carbonara with Asparagus and Mushrooms

It was a cold rainy day, so I decided to try something new.  I have not made orecchietti yet, so I wanted to give it a try.  So, I decided to make it with Orecchietti Carbonara with asparagus and added some baby bella mushrooms.  Typically, you use either bacon or pancetta for Carbonara, but I decided to use cubed prosciutto.  I also do not like adding cream to my pasta sauces, so this is made without the cream, which makes it lighter but just as delicious!
Typically, it is not sprinkled with fresh basil either, but I had some in the fridge that I wanted to add.  I made the pasta, but if you buy it from the store, it turns into a quick recipe that you can make a week night for dinner.

Ingredients;
1 package pancetta or prosciutto (alternatively you can also use bacon, about 6 slices, chopped)
1 large shallot, minced
4 cloves of garlic, minced
1/2 bunch of asparagus, trimmed and cut into 1 1/2 - 2" pieces
4 oz baby bella mushrooms (you can use whatever mushrooms you have)
1/4 c water
2 eggs, beaten
1/2 c grated fresh Parmesan Romano cheese
Fresh ground pepper, to taste
Red pepper flakes (to taste)
Optional - Fresh basil to top

Orecchietti Pasta Recipe HERE

Boil the water for your pasta.  Prepare your ingredients and set aside. 

In a large saute pan, on medium high heat, add the prosciutto.  (If you are using bacon or pancetta, you should drain most of the grease from the pan before you add the onions and garlic.) After a few minutes, add the garlic and shallots.  At this point, you should put your pasta to boil (follow the directions on the box).

After about 3 minutes, add the mushrooms and saute for about 8-10 minutes, until the mushrooms are cooked and the remaining ingredients begin to caramelize.  Add the pepper and red pepper flakes.

 Add the asparagus, saute another minute or 2.

Add the 1/4 c water to the pan and cover for 2-3 minutes to steam the asparagus, remove the lid and let the water evaporate almost completely.

 Add the cooked pasta that has been strained.

Turn off the heat.  Add the beaten eggs and cheese.  Mix to ensure the eggs have been completely incorporated into the mixture.  Serve immediately.

Thyme 2 Taste...

TIP: You can mix up the ingredients.  If you don't like asparagus, you can leave it out.  You can also use this recipe to make the traditional carbonara without the vegetables.

Fresh Orecchiette Pasta

If you have been following my blog, you probably noticed that I make all my pasta from scratch.  I would either advise you never start making it from scratch or expect to make it from scratch for the rest of your life
After making homemade pasta, I find it hard to buy the boxed pasta and I despise going to restaurants that do not make fresh pasta... picky, I know.  But that's what happens when you spoil yourself with homemade food!
In this recipe, I wanted to try a different variation of pasta.  Orecchiette seemed very easy, so I thought I would give it a try.  They didn't come out looking as pretty as all the you tube videos of the little Italian ladies making them by hand, but hey, they tasted delicious ;)

Ingredients;
1 cup semolina flour
1/2 c all purpose flour
1/2 rsp salt
1/2 cup water

Add the flours, and salt in the mixing bowl, mix on low for a minute until the ingredients are combined.  Add 1/4 cup of the water.  Once the water has been incorporated, gradually add the remaining 1/4 cup water.

Finish kneading the dough on a surface/cutting board.  Wrap up and refrigerate for an hour.  Can be refrigerated overnight, if needed.
After an hour, place the dough on a floured surface.

Cut into 8 pieces.  Roll out into even tubes and cut 1/4" pieces.

 Dip your finger into flour and press down on the individual pieces to form the dough.

Transfer to a floured surface.
Boil 3-4 minutes, or until the pasta is al dente.

Thyme to Taste....

Stay tuned for my Orecchiette Carbonara with Asparagus & Mushrooms recipe....

Beef Goulash - Czech Style!

For those of you who do not already know, I am almost 100% Czech.  I have visited the Czech Republic numerous times and most of all, I can't get enough of the food!  Every now and then, I make a traditional Czech meal, that makes me think back to my childhood.  Traditionally, Goulash is Hungarian, but because of the way the borders have moved around, and people have immigrated to different countries, it has taken on different flavors and modifications in various countries.  I have read a lot about this recipe and I have also received tips from various family members.  Here is what I came up with... enjoy!

Ingredients;
Goulash;
2 slices of bacon
2 1/2lbs of cubed beef chuck
2 large onions
2 cloves of garlic
2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp paprika (sweet)
1 large bay leaf
salt and pepper to taste

Knedlicky (dumplings);
4 cups all purpose flour
1 tbsp butter
3/4 package yeast
1 cup warm water
3 egg yolks plus 1 whole egg
pinch of salt

Salt and pepper the beef chuck generously and set aside.  In a large pot, I use the Le Crueset, chop bacon into small pieces and saute until browned, about 3-4 minutes.  Add the beef chuck, saute the meat for about 5-6 minutes, turning, trying to brown all sides of the meat.

 Once the meat is browned on most of the sides, add the onion and garlic. 

Saute until the onions are soft and opaque.  Then add the beef broth, paprika, bay leaf and Worcestershire sauce, turning down to low heat, covered.

After simmering for about 30 minutes, add the grated potato into the goulash and let simmer for an additional hour to hour and a half without the lid on top.  This will allow the sauce to thicken and cook down.

For the Knedlicky (dumplings);
Read the instructions on the back of the bag of yeast.  If it is the kind you let evaporate in water, then do that.  If it is the dry yeast, that you can just add to the mixture, you can make it that way.  Either way, you will achieve the same results - it just depends on the kind of yeast you are using.

 Add flour and eggs to a mixing bowl.. Using the dough hook, on medium speed, start mixing the eggs into the flour. 

 Slowly add in the water, mixing on medium speed, allowing for the dough to start forming.

 One the dough is peeling off the sides of the bowl, transfer the dough into a large glass bowl.

 Cover and let sit for an hour.

 After an hour, remove dough from the bowl onto a floured surface.  Divide the dough into 4 pieces, folding it under so it looks like a small loaf of bread.

 Cover and let sit for 20 minutes.

Steam each dumpling for 20 minutes.  You can use a steamer.  I use a special one for these particular dumplings.

Once the dumplings come out of the steamer, poke then with a toothpick several times and let it sit on a cutting board to cool off.

Slice as desired and serve!

Thyme 2 Taste...

Eggplant Parmesan with Fresh Mozzarella

I'm not sure if you can tell, but one of my favorite cuisines is Italian.  Anytime, I see something new and interesting, my interest peaks.  As I was flipping through my Bon Appetit Magazine last year, I marked a recipe.  Just recently, I remembered it and wanted to make it for some friends that came over the other day.  I never made them before, but they turned out delicious. Check it out..

Ingredients;
4 tbsp olive oil
8 sprigs of oregano
4 medium or 8 small eggplants, halved lengthwise
8 garlic cloves
12 oz fresh mozzarella, torn into small pieces
1/4 c coarse fresh breadcrumbs
3 oz Parmesan, finely grated

Sauce -
2 tbsp Olive oil
1 medium onion, chopped finely
2 cloves of garlic, finely chopped
2 tbsp tomato paste
1/2 tsp crushed red peppers
1 28 oz can of whole peeled tomatoes
salt and pepper to taste

I suggest making the sauce first so it can simmer while you prepare the eggplants.  Also, the eggplant can be roasted ahead of time and chilled overnight in the fridge, covered.

Heat oil in a large pan.  Once the oil is hot, add onions and saute for a few minutes until soft.  Add garlic.

 Saute for 2 minutes and add the 2 tablespoons of tomato paste, stirring until incorporated.

Add the can of tomatoes, crushing the tomatoes with your hands as you add them to the pan.  Add salt and pepper to taste.

On medium-low heat, simmer the sauce for about 20 minutes, until the sauce is thick and set aside.

Preheat the oven to 400 degrees.  Cut the eggplants in half.  Peel them with a vegetable peeler, except 1 inch around the top.

Place the eggplants in a bowl, and add the garlic cloves, oil, oregano, salt and pepper.  Cover the eggplants.

 Place the eggplants, cut side down on a baking sheet.

 Cover with foil and roast for 35-45 minutes until the eggplants are very soft.

Mix the breadcrumbs and  oil together in a bowl and set aside.  (the oil is to make sure the breadcrumbs don't burn)

Cut side up, plant halves into a glass baking pan.  Add a generous amount of tomato sauce on each half.

Add the pieces of mozzarella and spread evenly.

 Sprinkle with the breadcrumbs and Parmesan cheese.

The oven should already be reheated to 400 degrees, add the eggplants uncovered into the oven and bake until the mozzarella is bubbling and the breadcrumbs are golden, about 20-30 minutes.

Thyme 2 Taste..

Serve Immediately.

Credit: Bon Appetit Magazine, October 2013