Chestnut tagliatelle

chestnut tagiatelle pasta

Today is a World Pasta Day and as I never take part in such actions this time I have something worth participating. I didn’t even increase the amount of apple recipes while Russia put an embargo on polish apples what blocked most of our export of those friuts and everyone in Poland started to be crazy about eating and cooking with polish apples to show our east neighbours we don’t need them. Actually we do. They have gas. Anyway, sorry, I didn’t join that madness. And I’m not going to this time eighter but I made some delicious pasta in Sept while I was spending last summer days in our house in the countryside what as much as sound charming same much means no good pasta to buy in small, post soviet shops. After I quit from job in italian restaurant few days befor, making another bunch of pasta was the last think I was willing to do. But what else could I do. I grabed smooth chestnut flour which I am fallen for lately and prepared few serves. It was delicious! Sweet and bitter together. Fitted pefectly with some roasted beets, creamy goat chees and roasted walnuts. Such a beautiful, simple dinner for a fall pasta day.

makes 4-6 serves

ingredients:

  • 100 g chestnut flour
  • 100 g strong white flour or pasta flour
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoon olive oil

method:

  • Sift both flours on the working surface, make a whole in the middle of flour and beat in eggs. Add salt and olive oil, combine with fork or fingers untill eggs will be incorporated. Knead an elastic dought
  • Cover with plastic wrap and leave in a room temperature for an hour
  • If using a pasta machine prepare 4 sheets of pasta dough and cut them into tagliatelle shape
  • If making pasta only by your hands flat a ball of dough with you hand and roll it using pin untill you get very thin sheet. Roll it starting with the shorter side flouring often to prevent the dough from sticking. Cut the roll by a sharp knife in maximum 1 cm stripes and one cut unroll them immediatly
  • Boil for 3-4 mins or dry to use later

makaron z mąki kasztanowej

makaron kasztanowy

mąka kasztanowa zastosowanie

 

source of recipe: Chili & Tonka

Whole wheat pumpkin biscotti

pumpkin biscotti recipe

After a pumpkin madness last year, this time I dispense you the orange pleasure, gradually piquing your taste buds by pumpkin delicacies. But fall cannot do without pumpkin in our house, sistematically come out atour table. Crunchy biscotti lead during breakfast time as there is nothing to do with their preparation then. You can bake a bigger amout of them and store airtight guarded against winter conditions so in a container, and in the morning all you need to do is to dunk them in a hot coffee and in the same moment they change into to melting in your mouth breakfast. As without coffe they tend to be a tough cookie. They’re really “crunchy” because of why the fits perfectly to the hot cup of aromatic  beverage, can be tea if you prefer. Autumn cantuccini (as it’s their secound name) will gather a nutty sweetness thanks to pumpkin aromas and hazelnuts taken stright from the tree.

makes around 50 cookies

ingredients:

  • 245 g all puprouse flour
  • 150 g whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamon
  • 3/4cup pumpkin puree
  • 195 g light brown sugar
  • 2 large eggs
  • 3/4 cup hazelnuts

method:

  • Pre heat the oven to 175 degrees, line the baking tray with parchemnt paper
  • Sift together flour, baking powder, baking soda, salt and spieces into a bowl and set aside
  • In a larg bowl of a mikser whisk together pumpkin puree, sugar and eggs until smooth add dry ingredients and mix untill incorporated
  • Stir in nuts and mix shortly untill combined
  • Halve the dough and shape two loves on the baking tray placing them in distance, smooth the surface of each loafe with floured fingers
  • Bake untill light golden, around 25 min, then remove from the oven and let them cool for around 10 min. Reduce the temperature to 160 degrees
  • Slice the loaves diagonally with a bread knife. Place the slices back on the tray (you may need to use two trays) and return the into the oven
  • Bake for another 10-15 min or untill golden and crunchy. In the midd time turn cookies up side down to let them colour equal. Remove from the oven and cool on the wire rack

SONY DSC

pełnoziarniste biscotti dyniowe

 

 

source of inspiration: The Tart Tart

Vanilla white wine poached peaches

vanilla white wine poached peaches

Poached fruits seem to be incredibly autumnal and warimng. Not only for our bodies but also for souls. A bowl of warm, soft peaches with sweet syroup, hint of thick cream for contrast, blanket, fire place, gale behind the window and a dog on you lap. Necessarily a crested and necessarily chinese. And friuts necessarily with wine because in hard, cold time we need to help out ourselves in all possible ways. If peaches then with white and a touch of sensual vanilla.  We’re letting light and refreshing desserts go out of the past and warming ourselves from the inside. And from the outside too, with a crestie. As crested’s natural body tempreture is 39 degrees. But you have to catch him firstly. The easiest is to find a moment when he stick his nose out of the warm cover, grip him quicky with a strong holt but delicate and full of love in the same time as cresties are very sensitive creatures, immediatly accomodate an imp under the blanket. Location is usually enforced by the dog, some of them prefer the place under your right arm, some in your legs and others directly on your lap. Additional warmup will be provided by endless cuddling behind his ear since crestie must be spoiling. You can change your arms during this not to get overtired. And preper one serve more, cresteds looove friuts.

makes 4 serves

ingredients:

  • 4 ripe peaches
  • 375 ml dry white wine, choose the one with light fruity flavours
  • 375 ml water
  • 100 g sugar
  • 1/2 vanilla pod
  • 1/2 anise star
  • 2-3 cloves
  • for serving: sour cream, creme fraiche, vanilla ice creams or greek yoghurt

method:

  • If you want to remove the skin, pour peaches with boiling water, it should peel of easily
  • In a big pot of pan mix water with wine and boil, add sugar and spices. Half peaches, removes stones and put to the pan, cover and reduce the gas to low
  • Poach the fruits for 20-30 min untill soft but still firm. Carefoully remove fruits from the pan and keep in a warm place
  • Trun up the gas and boil the syroup till it will be thick enough to cover the spoon and flow down slowly
  • Serve warm or cold, poured with syroup with a hint of sour cream or ice creams

vanilla white wine poached peaches

brzoskwinie w syropie z wanilią

IMG_0838

duszone owoce przepis

David, I love you

my paris kitchen review

What actually pushed me to translate my blog into english was an intention to write about my newest and really deep feeling to David Lebovitz and I thought it would be nice if he read it one day. As I guess he isn’t fluent in reading polish, I have no choice so. And as it would look rather strange to have only one post in the english version of this site, I have no choice again and need to translate over a year of, often every day, posting. Nice! Thanks David!
I also realised, or I’ve realised that much befor but now I realised that is no point in fighting with that any more, that I think more often in english than in polish. And as I think quite a lot in general, there is a lot of english hidden texts in my head. Not that my grasp of language is that impressive, not at all, but somehow it’s been natural for me for last few years. I had even a time then I was trying to think in spanish, but since my ability of spanish speaking is hanging on the level of „hola, que tal” and not much more, I’m sure it’s better for everyone that I’d gone back to my english thoughts. Now I’ll have to translate loads of posts into english and new ones written in english will need to be translated into polish, as lets be honest, except David, all the rest of my readers are polish speaking guys. But why would I make my life easier? It can’t be.

my paris kitchen recipes

david lebovitz book

After I had my birthday at the 1st of Sept, still no bday gift from my sis, as she’ve been preparing to shooting for her new, 3rd film (and they’re starting today!), so had no time for thinking about that. She asked me few days ago what would I like to get and according to my cook books addiction the answer was easy. I was only hesitating between „Tartine Bread” which is a big shame on me not to have it still, and „My Paris Kitchen” by David Lebovitz about which I read a very sort text in a column size of match box in Food&Friends, polish food magazine, few months ago and in the same moment I saw „recipes and stories from living and cooking in Paris” I knew I wanted this book and I was so sure I would fall in love with it the same moment I’d open it. In the Cookoff by Bookoff, wonderful bookshop with shelves full of most beautiful and inspiring cook books from all around the world, I asked the lady to show me both books so I could smell and feel them to choose the one beeing my perfect 28-birhtday present. She said „Tartine Bread” is no longer available in the basic version and the new one, dilated by authors is one the way, so I need to wait till October for it. The first version is „so first” they don’t print it any more and I still don’t have it? Well… double shame on me. Never the less I new from the begining that in the bottom of my heart David with his Paris stories made themselfs at home.

my paris kitchen review

I loved this book since I touched it and hugged for the first time. Without resonable cause. But that, I think, means a real love. Everything was getting worse and worse after watching the photos of soft chees, purple antrichokes, cozy Paris brick streets, and smiling bakers, telling Davind and us their secrets for the perfect pastry. But when I saw a pic of chocolate dulche de leche tart it was too much for me. I said loudly „I trurly hate you, David!”. It’s so unfair to show us photos that push us to bite the book in hope for tasting just a little bit of that chocolate and caramel perfection. I’m counting the days to bake it myself, like to try all the rest of dessert chapter. All the graphic side, starting from matt cover, ending on recipes with products list separeted on the margines allowing us to an easy jump back on it to check the amout of flour, everything is just fantastic. It’s devinitely one of the prettiest books I’ve ever kept in my hands. But it’s not what makes it special…

david lebivitz dulche de leche tart

Yes, the stories. I was keeping an eye on David’s blog once and then, I always liked his, little bit sarcastic and humble in the same time, style. Not to say I was a constant reader, though. But writing on blog is one thing, and putting same style into a book is something different. I always look for more than pure recipes in cook books, and unfortunatelly I rarely find it. It’s not that difficult to find loads and loads of great recipes everywhere, but they’re cold measurments. I love to hear the story standing behind every repice, the story that gives it soul and makes it special. The story of people making it, of products used to prepare it, the story of a country, the origin. I can imagine the taste of food by reading its list of ingridients, but no one can imagine where the recipe comes from and what made people do it. Or the memories connected with food. Simply, emotions. Food trill us, make us feel the taste but mostly make us feel the moment. I love to see why some viands are so important for some people and what cause in their hearts. Writing about food is so popular on blogs and in magazines but when comes to books, all the magic often disappear. I guess that’s why books of famouf chefs and cooking celebrities are so popular as we all know them, watch them on tv screens, we catch their style, sens of humor and like the way they speak about food, or we do not. We buy Nigella’s book as she’s so sensual and tasty herself, we buy Jamie’s books as we found him funny and easy-going and so his food. We open their book and remember about who created it, still having Jamie’s face or Nigella’s hips in our minds. We open a no name author book and buy it only if it attracts us by the photos, recipes and TEXT. As cook book is still a BOOK and texs is still very important to connect us with the author.

my paris kitchen 4

Or maybe I felt for this one because is so strongly connected with feeling the city and places what is my another obsession. With different people next to every corner telling their stories, giving us food which mean a lot to them. I love to watch differences between cultures and seeing them by food is the best way. And the tastiest. I am often asked how would my own book look like. And I was always answering telling about food travel kind of guide, connecting recipes, stories and facts from food history and food culture of the country, showing culinary interesting places. Now I can answer much easier saying my book would look like David’s „My Paris Kitchen” but mine would be better. Not because I’m a better writer nor a better cook for very very sure, but because mine would be about Barcelona, what would make it automatically better ;) As yes, I was never a big fan of Paris. Not that I didn’t appreciate the job french did for world’s food culture, but I just couldn’t catch the spirit. Parisians always tend to be too posh for me. Maybe because I’m very shy I feel better with open people as it helps me open myself. Or maybe for other reason. Anyway, since last few days after reading most of stories from this book, I have a strong need to see Paris one more time, try to feel the city better then the first time, without all that touristic rush. Maybe I don’t want to have my own Paris kitchen and still prefer to have a Barcelona-Gracia kitchen for myself, but I could easyly spend coupe of months in the french capital now. Trying another, this time David’s coq au vin recipe, as in Poland I can only try it as chicken au vin. And now I desperately want his „The Perfect Scoop” book even if the fall is pushing summer away more and more last days.

I love you David, in your Paris Kitchen. I would love you even more in my polish kitchen, see you cooking all those delicious foods and washing the dishes after all.

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check out David’s blog and visit it everyday ! :  www.davidlebovitz.com

Cookoff by Bookoff bookshop you can find on Żelazna street, 91 in Warsaw
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