Friday, November 18, 2016

Preparing for Winter in My Kitchen

I'm a local and seasonal food fan, so when asked if I'd like a copy of Beth Dooley's farm to fork book, "In Winter's Kitchen" I replied a quick yes!  In the book, Beth personalizes the path from farm to fork with chapters on 12 foods and the farmers who grow them.  "When we look for local ingredients at the farmers markets, we create friendships that extend well beyond zip codes."  "Farmers need to link with cooks and eaters."   

Our dinner tonight has eggs and pork from a local farm family, where animals are freely
walking outside.  The buckwheat flour in the homemade pasta was freshly ground at a nearby farm. 

Buckwheat Pasta with Pork  & Greens

(4 Servings)

Dough
In mixer with dough hook in place, mix flours and salt.  Add eggs and oil.  Knead for 5 minutes.  Wrap dough ball in plastic and refrigerate for 1 hour.
3/4 cup all purpose flour
1/3 cup & 2 tablespoon buckwheat flour
1/4 teaspoon salt
2 eggs
1/2 teaspoon olive oil

Divide dough in half.  Flatten dough and run through pasta maker to a 1/16th thickness.  Cut in 2 inch strip, then cut strip in 2 1/2 inch squares, then triangles.  Lay on parchment paper and repeat with remaining dough.  Cover top layer with paper.

Bring salted water to a rapid boil.  Cook 1/2 of pasta for 3 minutes.  Drain and cook remainder.

Topping
Sauté garlic in oil.  Add tenderloin to one side of pan.  Add beaten egg to another side of the pan and scramble.  Add greens to garlic and wilt.  Warm pasta triangles in skillet with topping.
1 teaspoon olive oil
2 garlic cloves, minced
4 ounce roasted pork tenderloin, cut in bite size strips
1 egg
2 cups mixed greens

Garnish with shredded cheese.
1/3 cup shredded cheese

The recipe was inspired by Food and Wine magazine. 








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