Livre de Cuisine by Ivo Schmid

Le rêve de cuisiner techniques pour faire un dinner avec les amis de graphique et le pâte

CRE ATIVE COO KING

Le rĂŞve de cuisiner ///// Creative Cooking

Cuisine interior /////////

The kitchen waiting for the artist

Le rĂŞve de cuisiner ///// Creative Cooking

PAS TA

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PRÉ FACE What do we have inside our kitchen normally? If we have nothing then we need to buy food in the super market or on the food market. And then we are able to create something. Cooking is part in our life‘s. Intelligence and cultural experience are one part which makes cooking as something even more then just like to assuage our necessity. When people are creative in life then their are eventually closer into the world of cooking. The kitchen seemed to be a white paper which wants to be painted by the artist. It‘s even more then like simply a kitchen. It‘s the places where the cook himself can be free to do what ever he wants and therefore he has also the responsibility to create somehow a meal or anything not just like for himself but as well of course for the others. So if we get back to the Idea and the sense of cooking in that way then we must figure out what could be the thing to create food. What is it all about? Is it creativity? It is. But there is also the cultivation, the education, the generation all in all the learning. What do we know about food? How do we feel about food? What did we learn about good food and how can we use our knowledge about food?

Nowadays time is running away mostly everything is fast and every human being for example in a big city has to hurry, has to be mobile all times. So where is then time to cook? There is but no one wants to take it. Nobody notices how fast things are changing. Like for example hundred year ago people where sitting all evening together sometimes served by butlers cooked dinner very politely and unfortunately not cooked by them self but what they did was that they care about food and even more they understood the meaning of eating together taking time for eat and enjoy the beautifulness of life during the dinner. Thats what it is also about scilicet enjoy cooking. And thats mostly why we have to find a new way of creating a meal. We should not go back to the old times but we can learn new ways of the celebration of eating and creating food. Simple but creative, artistic. But we should ` t forget one thing- the scenes of love. The love to cook. If anyone don‘t has that experience with love in a way of cooking then he should learn and train himself to become a great artist and designer of food. Moreover learn to love the cooking.

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Cu s i n e Qua n o n (IV)

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Get startet

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CAPA CITÉ

1. Penne

2. Spagehtti

3. Farfalle

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PENNE Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce.

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PENNE ROUGE Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they’re roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.

Ingrediens: • 750g pomodorino tomatoes • olive oil • sea salt and freshly • ground black pepper • good-quality balsamic vinegar • 500g penne • 200g black olives, stoned and halved • a small bunch of fresh basil, leaves picked • a chunk of pecorino cheese, to serve

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PEN NE MOZ ARELLA

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PENNE MEET SAUCE My mother made a pasta dish the other night that took everyone by surprise. My skinny-as-a-spatula 10-year old nephew who won‘t eat anything, ate his serving with gusto and asked for more. My carb-avoiding sister couldn‘t resist it. My father declared it a triumph. Later that night dad had my mom recount to him exactly what she did to make it. Thank goodness, because experience has shown that my mother‘s memory for recipes has a half-life of only a few hours. Sure enough when we asked her to make it again a few days later (so we could get a good photo for this post) she had a hard time recalling the details. Diligent dad supplied a few notes and it all came back to her. The main trick to this recipe? Sufficiently browning the meat. Which means using a cast iron frying pan on high heat, letting the ground beef cook in its own fat, and not stirring it, so that the meat has a chance to brown well.

Ingrediens: • /2 pound penne pasta (use rice pasta for gluten-free version) • Salt • 2 Tbsp olive oil • 2 cups chopped onion (about 1 large onion) • 2 cloves garlic, chopped • 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory) • Dash red pepper flakes • 1/2 teaspoon fresh thyme (or a pinch of dried) • Salt and freshly ground • black pepper • 1 pound (16% fat) ground beef • 3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried) • 2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it) • 1 teaspoon sugar • 1 Tbsp chopped fresh parsley

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PENNE MOZARELLA Start how you want. You could for example start to cut the tomatoes in small peaces and put them into a bowl. But be careful the bowl must be big enough for all the ingredients! After you cut the tomatoes in small peaces you can do the same with the mozzarella cheese and the basil. You put all of them into the same bowl. When you have done that put same pepper and salt over them as much as you like. And for the end you take the olive oil and give a good does into the bowl over the tomatoes, the mozzarella chess and the basil. Do the some with the balsamic vinegar. When you have done that agitate everything as long as the whole dressing is over all ingredients. Taste if it has enough salt and pepper. Finish.

Ingrediens: • Pepper • Salt • Mozarella • Basil • Tomatoes • Olive Oil • Balsamic Vinegar

Le rêve de cuisiner ///// Creative Cooking

PENNE AU BOEUF ET AUX MORILLES Épluchez et coupez en petits dés la carotte, l‘oignon, l‘ail et la branche de céleri. Ébouillantez les tomates avant de les éplucher et de les hacher. Dans une grande cocotte, faites chauffer l‘huile d‘olive, puis faites dorer la viande avec le carotte, l‘oignon, l‘ail er le céleri. Quand l‘oignion devient translucide, versez le vin, 25 cl d‘eu, la tablette de boullion, le concentré de tomates et le bouquet garni. Salez, poivrez, portez à feu moyon pendent 15 min. Coupez les morilles en deux dans le sens de la longueur, puis lavezles avant de le essorer. Dans une poele, faites chauffer le buerre. Jetez-y les morilles et faites cuire à feu moyen pendent 10 min. Assaisonnez et gardez au chaud.

Portez à ébullition un grand volume d‘eu salée et faites cuire les pates selon les indications du fabricant. Prélevez 2 cullerées à soupe d‘eu de cuisson et ajoutezles dans la sauce. Égouttez les pates, mélangez-les à la sauce et servez.

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PENNE AU BOEUF ET AUX MORILLES

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SPA GEHTTI There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spĂ¤tzle are sometimes considered pasta. They are both traditional in parts of Italy.

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SPAGEHTTI TOMATO This pasta sauce takes minutes to cook. What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I’ve given you some ideas to get started.

To prepare your pasta: Peel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.

Ingrediens: 2 cloves of garlic • 1 fresh red chile • A small bunch of fresh basil • Sea salt and freshly ground pepper • 1 pound dried spaghetti • Olive oil • 1 x 14-ounce can of diced tomatoes • 4 ounces Parmesan cheese

To cook your pasta: Bring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and

pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves. Roughly tear over the remaining basil leaves and grate over some Parmesan.

Le rêve de cuisiner ///// Creative Cooking

TOM ATO SAUCE These can be added to your tomato sauce when it’s finished. Just stir in and warm through: • Add a handful of baby spinach leaves to the sauce at the same time you add the pasta—when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top. • A few handfuls of cooked shrimp and a handful of chopped arugula with the juice of ½ a lemon. • A can of tuna drained and flaked into the sauce with ½ teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon. • A handful of fresh or frozen peas and fava beans • 1 pound dried spaghetti • Olive oil • 1 x 14-ounce can of diced tomatoes • 4 ounces Parmesan cheese

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S P A G E H T T I

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Spa ghetti is a long, thin is made of semolina or flour and water.

Traditionally most spaghetti was 50cm (20ins) long

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SPAGEHTTI CAKE SPECIAL I discovered this dish in Italy while working on my Italian book. When full of ham, chicken and mushrooms, it’s called tetrazzini. Try my lighter vegetarian version. Preheat the oven to 180°C. In a large bowl beat the double cream and eggs with a good pinch of salt and pepper. Add the grated Cheddar, most of the smelly cheese, the spinach, chilli, sundried tomatoes and the cooked spaghetti. Gently stir to mix well. Melt the butter in an ovenproof frying pan, around 11inches in diameter, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until

it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top. Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.

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SPAGEHTTI CAKE SPECIAL

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SPAGEHTTI BOLOGNESE Bolognese Sauce

Ingredients

Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.

• 1kg chopped tomatoes (1100 grams) 350grams beef mince • 2 onions onion (medium size, 160g each) (350 grams) • 60 grams tomato concentrate • 2 1/2 teaspoons honey (12 grams) • 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams) • 3/4 teaspoons salt (4 grams) • 3/4 teaspoons hot chili paste (4 grams) • 3/4 teaspoons paprika (2.5 grams) • 2 teaspoons dried oregano (2 grams) • 3/4 teaspoons ground black pepper (1.5 grams) • 80 mls olive oil 80 mls red wine • 2 splashes worcester sauce (4 grams)

Le rĂŞve de cuisiner ///// Creative Cooking

PRE PARE THE SPA GEHTTI Bring the water to a boil. Add the olive oil and salt, then the spaghetti. I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety. Check at the lower end of the cooking time to see if they are â&#x20AC;&#x17E;al denteâ&#x20AC;&#x153; - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander).

Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.

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FAR FALLE Commonly known as „bow-tie pasta,“ the name is derived from the Italian word farfalla (butterfly). The „e“ at the end of the word is the Italian feminine plural ending, making the meaning of the word „butterflies.“ Farfalle date back to the 16th century. It originated in Lombardia and Emilia-Romagna in Northern Italy.[

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FARFALLA

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BOWTIE PASTA CREAMY PESTO Cook pasta in boiling, salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or food processor. Process 30 seconds. Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan. Variation: Saute slivered onion and sweet red and yellow bell pepper strips along with garlic. Cook 3 minutes, or until cripstender. Proceed with rec ipe.

Ingredients • 1/2 lb Bowtie pasta • 1/2 c Low-fat cottage cheese ; * • 1/4 c Plain lowfat yogurt • 1/2 c Chopped cilantro • 1/2 ts Salt • 2 ts Olive oil • 3 Cloves garlic; minced • 1/8 ts Red pepper flakes • 3 tb Grated Parmesan cheese

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Farfalle Chase

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PASTA OLIVA Heat oil in large skillet. Add shallots and garlic and cook over med-low heat 5 minutes or until shallots are tender. Add remaining ingredients except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer 10 minutes for flavors to develop. Add arugula and parsley. Remove from heat and serve over hot pasta.

Ingredients • 2 tb Olive oil • 2 lg Shallots; chop fine • 1 ts Garlic; mince • 2 Fresh or canned Roma tomatoes; dice, or • 2 Oil-pk sun-dried tomatoes; dice • 6 oz Can light tuna in olive oil; drain • 1/2 c Dry white wine • 20 sm Pimiento-stuffed olives; coarse chop • 1 Jalapeno or other med-hot Pepper; seed, chop fine • 2 tb Capers; drain • 2 Canned anchovies; chop • 1 bn Arugula; rinse, coarse chop • 1/4 c Fresh parsley; chop • 1 lb Bow ties, shells or twists; cook, drain

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COOKING IS LIKE WAR IF YOU DON‘T KNOW HOW TO HANDLE IT

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FEEL FREE TO COOK.

Le rĂŞve de cuisiner ///// Creative Cooking