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

Week 38: Acid – Snow Crab, Grapefruit, & Blood Orange Beurre Blanc Pizza

This week’s pizza featuring the theme of acid has not only grapefruit and blood orange, but also a splash of champagne vinegar to brighten up the mood.

img_9124

The blood orange and champagne vinegar were used in the beurre blanc that was prepared as the sauce for the pizza.

img_9126

After cooking down the liquid, the shallots were strained from the final sauce before adding butter for richness.

img_9127

A quick lesson in cutting suprèmes from grapefruit was necessary to protect the delicate textures.

img_9128

To further protect the delicate nature of the toppings, the base of this pizza, blood orange beurre blanc, cottage cheese and fromage blanc, was baked in advance so as to allow the crust to cool to a welcoming temperature.

img_9130

Meanwhile, the snowcrab was quickly boiled and shelled for clean segments of meat.

img_9131

The construction mainly took place after the pizza had cooked in the oven. Grapefruit, avocado and snow crab made up the core flavors while poppy seed were added as a final touch.

img_9133

My instinct was to reach for a wine with high acid and a severe dryness to match that of the pizza’s profile. White burgundy worked well enough to match the profile.

img_9134

In the end, Vouvray with a whisper of residual sugar was a natural pairing to help maintain a high level of acid while also counteracting any of the harsh quality with the sweetness inherent in the style.