Week 42: Homemade Pasta – Langostine, Beet Cavatelli, & Lemon-Poppy Seed Creme Fraiche Pizza

This week’s reddit challenge of homemade pasta was a bit of a nightmare to get through, but one worth the experience of making pasta by my onesie. While leapfrogging to a beet-flavored pasta may have been unwise considering how many new elements were already being introduced, I couldn’t resist the chance to shed one more item in the fridge so beet pasta it was.

img_9754

The initial dough making seemed straightforward enough to imbue me with the confidence to tackle a brand new Kitchenaid attachment without reading the instruction manual.

img_9755

My attempt at producing spaghetti seemed to be a manageable struggle, especially when compared to my macaroni attempts, which were an all out disaster. These first tries were fruitful enough to work with but for the fact that mold took hold of the pasta before the drying process could offer protection.

img_9756

This is when I turned to a more traditional apparatus for pasta shaping. Cavatelli seemed to be the only shape I was capable of producing, which happened to also be a shape that was satisfying to try to perfect.

img_9757

But handmade pasta isn’t an appropriate vehicle for perfection, it seems.

img_9760

The pasta boiled for just a couple minutes before drained and staged for pizza.

img_9758

Meanwhile, creme fraiche was enriched with lemon zest and juice to create the sauce.

img_9759

While the concept of carb on carb pizza might seem ridiculous, the layering of interesting textures could be enough to make the entirety make sense.

img_9762

Langoustines and poppyseed also added texture of complementing flavors.

img_9761

Fresh chives made for a zippy little addition after the pizza cooked.

img_9765

And while together the whole pie looks grand, the experience of consuming each piece was underwhelming, mostly due to the delicate textures of langostine and fresh pasta being marred by the intense heat of the oven. Thus, completing the final phase of nightmare pizza. Bonus: also dreamt about the nightmare pizza, thus actualizing the experience.

img_9763

The one purely positive outcome of this challenge was the wine selected, Matthiasson Chardonnay. Not only was the pairing a solid match, but the wine by itself was tits. That I will highly recommend.

Advertisements

favorites of lately: San Francisco

20th century cafe5. 20th century cafe: a personality-driven cafe with the kind of old-timey pizzazz that effortlessly brightens the day. worth the trip, if only for coffee.

burma superstar4. burmese food (specifically Burma Superstar): how to have asian food while eating it too. nom nom nom nom nom nom nom nom.

bar concepts3. incredibly devout bar concepts: Smuggler’s Cove, Trick Dog, and The Interval are active examples of Bay Area bars with extraordinary talent to back serious passion. each is driven towards a honed vision, be that tiki or a 10,000 year Texan clock, and furiously toils to provide a premium product for mostly oblivious guests. perhaps this is the utopian dream all san diego bartenders unite in sharing. dare to dream, SD. there are many hurdles ahead.

zuni cafe chicken2. Zuni‘s chicken: standard chicken dishes are usually on menu to satisfy an expected protein requirement, often subjected to a more humdrum treatment in order to meet the lowest common denominator’s interpretation of edible cuisine. thus, when the staff recommends chicken, it’s worth mindful consideration. if the chicken dish is renowned city-wide, despite the noted hour of preparation required, there should be zero hesitation. may as well order two, lest you bathe in regret as we did when the first bout of delicious chicken was inhaled without another set to follow. these are the great risks we take as modern eaters in foreign lands.

state bird provisions1. state bird provisions: contemporary american dinnertime dim-sum. the only michelin-starred restaurant that’s expeditious and filling while also self-tailored and extremely fun. i would never hesitate to go again. please, invite me. i promise to keep the conversation brief but buoyant. PLEASE.

BONUS:

delfina pizza
pizza: delfina. showed up mid-day, post-lunch, unenthused and ready to abandon ship but left giddy and delightfully overstuffed. the pizza is straightforward and delicious, just as pizza should be.

wine: half glasses at state bird (not pictured). as the food parade marched forward, all manner of extravagance was met with half-glass pours of whatever my whimsy saw fitting. extreme indulgence is especially exciting when the final tally doesn’t shock the wallet. experiences like these make me hungry for more. let’s go now. like now. guys, i mean now.

Pizzeria Luigi & Temecula Zinfandel

Let’s begin the great 2015 San Diego pizza adventure with the basics: pepperoni pizza from Pizzeria Luigi, a no-fuss pizzeria often listed by locals as a favorite, paired with 2009 Reserve Primitivo from Wiens Cellars of nearby Temecula Valley. The bottle was a gift from a fellow sommelier with the sole stipulation that it could only be opened with pizza by its side. So be it.

altogether luigi and weins

Though its origins have been genetically tracked back to Croatia, Primitivo is the Italian name for the varietal we know better as Zinfandel. With this nominal borrowing, it’s not surprising to find some stylistic leanings towards the more acid-driven wines of Italy. Acid in wine is a great accompaniment to most food, especially foods high in acid themselves like tomato-based cuisine. The acidity in this Primitivo is balanced enough to stand up to hearty pizza sauce while the tannins, textured and dusty, are a perfect complement to rich cheese. Though somewhat leaner than the ass-kicking abv levels of 16% found elsewhere in California, this Zinfandel is thoroughly New World in style, driven by ripe fruit aromas and a full body. The generous heaps of dark raspberry and blackberry fruit provide a lovely, uncomplicated counterpart to every saucy bite of pizza.

It’s easy to get smitten over an abundance of sauce on a pizza, especially thin-crust, since it’s so rare to find naturally in the wild. The chewy crust holds up well under the weight of the bright, herbaceous tomato sauce so generously spread on while the pepperoni slices supply a faint but distinct spiciness. Any lengthy focus on minute details beyond this would only take away from the experience. Like the wine, this pie isn’t built for complexity. Pizzeria Luigi supplies straightforward New York style pizza relying on classic flavors without being overly complicated, which is perfect for an indulgent night of Parks & Rec in sweatpants.