PASTA

Since I will be teaching a class on Pasta today I thought I would post some facts about Pasta on the blog. Pasta is in every culture in one way or another.  Pasta was first found in China in the 2000 BC. The Greeks and the Romans all have references to Pasta.  One the most interesting to me was a dish called lagana that was very popular in the Roman Empire.  It was flour blended with lettuce juice and made into thin sheets. These sheets were then fried and served with herbs.  Most historians credit this dish with what we now call Lasagna.

The use of the word Pasta was first used in England. The Italians then adapted it to describe their "Pasta". Italian Law defines what can be used to make pasta - dry pasta or Pasta Asciutta, can only be made with durum wheat flour or durum wheat semolina.  In other cultures other grains are used.

If you are able drop the class today.  However we have over 30 signed up. Space is limited.  Let me know if you have any questions about Pasta.

Low and Slow

It is cloudy and gloomy here today. It reminds me that soon we will have cooler temperatures and be able to cook more soups, stews and pot roasts.  But why wait?  I just brown the meat - today some stew meat - in a dutch oven and then add 1 onion and some garlic.  As soon as the onion is translucent I add about three cups of beef stock and then put in the oven set at 225 - 250.  I set the timed cook feature to 4 1/2 hours and walk away.  Since it is still a little warm I turn on the vet fan. That takes the heat out of the house.  When I get back from work I could make a stew.  However I will shred the beef and then add some Hatch chillies and some other spices and make some enchiladas.  YUM!  Since I will not need all of the cooking liquid, I will freeze some in small batches to make gravy or to add to soup when it really gets cold.

Easy two or three meals all done while I am at work. 

By the way - I am doing a class on pasta on Sunday.  Drop by and see all the many varieties and shapes and how to use them.  Class is at 12 noon at the Williams Sonoma in The District in Green Valley.  See you there!

Davis Dust

For those who have read my cookbook, you may have seen a reference to Davis Dust.  I am happy to say that it is starting production and hopefully will be available soon. Keep an eye on the blog and I will announce the product roll out very soon.

Fro those who are not familiar with Davis Dust, it is a spice blend I have been working on for about four years. It is a GREAT rub on Pork Ribs, or Pork Shoulder and Butt, and is excellent on Chicken and fish. Originally designed as just a dry rub, we discovered that it also is superb seasoning for may dishes. So stay tuned.

I will have a website soon that will allow you to buy the seasonings and my cookbooks.  Yes there is more on the way.  Let me know if you want to be on the first batch mailing.