Okay, this is the dish for which we made the Almond Pasta Dough. We had a large bunch of Swiss chard from the CSA, and had thought about making a Chard and Raisin Pie, but didn’t really want to have a dinner made with a full stick of butter. So, we thought of making cannelloni, instead. Think of them as the easy way to make ravioli, or perhaps an easy way to layer lasagna. They’re just tubes of pasta stuffed with a filling. And, by using fresh pasta dough, we don’t even have to boil the pasta before assembling. Everything just cooks up perfectly while baking.
While we’re making this for tomorrow’s post, we think that an Almond Pasta Dough is enough to stand on its own. After all, wouldn’t a nice batch of Fettuccine Alfredo be improved with a bit of almond in the pasta dough, giving the dish a more complex flavor profile? We think so. But, as we said, this is really for a different dish, which you’ll see tomorrow.
As we mentioned recently, we made ice cream just the other day, which required a cake. Specifically, a chocolate cake. With chocolate frosting. 100% scratched, of course. Now, we haven’t found the best chocolate cake yet; we’re still looking, but we can tell you that we know the best chocolate frosting you can make. We’ll warn you, though, that it does take more effort, but, once you try it, you’ll agree it’s worth it.
What the heck is that vegetable right behind the plant start? It’s hard to see — we’re still getting greens by the bagful — but it’s there. And, it looks like a vegetable we’ve never seen before. It’s celtuce. “Of course,” you say, “everyone can see it’s celtuce.” Or maybe you said, “Celtuce? What’s that?” Which is closer to what we said.
One of the nice things about getting vegetables from Farmer Frank and the CSA crew is that they like to try new vegetables, so it seems as if every year we get something we’ve never tried before — or, as with this week, something we’ve never heard of — such as celtuce. Apparently, celtuce is something like a cross between celery and lettuce, with juicy celery-tasting stems, and slightly bitter leaves; we’re looking forward to trying it.
This week’s share:
- Celtuce (1 bunch)
- Red top turnips (1 bunch)
- Hakurei turnips (1 bunch)
- Curly leaf Kale (1 bunch)
- I’itoi onions (1 bunch)
- Swiss chard (1 bunch)
- Salad mix (1 bag)
- Lemon cucumber (1 plant start)
We’ll be celebrating today, and what’s a celebration without ice cream? We agree, so we made up a batch of chocolate ice cream, but with some added almonds. Not just any almonds, though; these almonds are a bit spicy, yet sweet, something a little bit smokey but still salty, something that will bring out the chocolate flavor of the ice cream. And, while we’re making our own ice cream, you could always just use these almonds as a topping for commercial ice cream. Don’t worry, we won’t judge you if you don’t scratch out homemade ice cream every time.
Last Monday was our volunteer night for the weekly walk in downtown Tucson, and, as always, we brought something for us and the other volunteers to munch on. We figure that this is a reaction to all the times we were caught chewing gum in class and the teacher said, “Did you bring enough for everyone to share?” before making us toss it in the trash. Now, we just say, “Yes, we did bring enough to share!”
Do you ever go through phases in your baking? Well, we apparently do. Last night we were trying to think of something to have as an after dinner treat. Something light and easy to make. We thought of popovers, which we haven’t had for quite a while. Probably about a year. Why? We don’t know, as they’re really easy to make, and they taste great; plus, they’re not overly filling or sweet.