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May, 2009 - In this Issue: |
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Prime Time for Pasta |
 Pasta! Who doesn't love pasta? Any season is the perfect time for enjoying pasta, but the spring and summer seasons offer renewed possibilities for incorporating fresh ingredients directly from the garden or farmer's market - fresh herbs, sun-warmed tomatoes, and a host of other possibilities. During this time of year, pasta becomes a canvas for bright colors and tantalizing tastes. Served hot, warm, or cold, pasta's versatility matches summer's easy-going schedule. In this issue, we'll encourage you to experiment with some new shapes and sauces, train you on cooking perfect pasta, and review some common foods that always seem to partner well with a good pasta dish. We conclude with three scrumptious, easy recipes for summertime pasta that will rival your favorite restaurant's pasta entrees for taste, appearance, and enjoyment! Buon Appetito!
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Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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Kitchen Window Services |
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Equipment Rental |
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For weddings, graduations, birthdays, anniversaries, company parties
-- or just because!
Outdoor Jambalaya Party
Let Kitchen Window help you create a one-of-a-kind outdoor party experience for you and your guests at your office or in your backyard. We personalize our services to fit your style – and your budget.
Our Rental options:
- Easy -- Rent the Party Kit
- Easier -- Party Kit & Pre-Prepped Ingredients
- Easiest – Hire our Chef
Break out your Zydeco CDs and bring home the Jambalaya Kit for the perfect Louisiana-themed
get-together. Choose from a 4-, 7- or 10-gallon cast iron jambalaya pot, to feed your family or feed your neighborhood. The pot fits snugly into a sturdy solid steel tripod stand. The Banjo Cooker burner provides consistent heat, making it a snap to cook up the tastiest jambalaya this side of the Bayou. Let the good times roll this summer with food from the Big Easy. Kit includes jambalaya pot, stand, burner, lifters and paddle..
more info
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Kitchen Window Online |
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Kitchen Window
is now on Facebook
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Tapas and Paella Party - #2810 – Friday, June 5 | 6:00 p.m.
Fundamentals of Sushi - #2812 – Monday, June 8 | 6:00 p.m.
Argentine Steakhouse - #2815 – Friday, June 12 | 6:30 p.m.
Northeast Thailand via Northeast Minneapolis - #2819 – Monday, June 15 | 6:00 p.m.
Pasta Making - #2869 – Monday, August 24 | 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day!
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Kitchen Window's New Store Is Underway!
Kitchen Window's new store is in progress. Footings are in and portions of our exterior walls have been built. For more photos visit our Relocation page. Watch for more updates on our relocation page and in future newsletters.
Calhoun Square Construction Update
The Calhoun Square ramp is now open for self parking! Two additional levels of parking have been added for a total of 730 spaces. The ramp has pay on foot stations and credit card options.
Construction has begun on the future LA Fitness space in Calhoun Square. The club will be located on the second level of the shopping center with an entry lobby and elevator on Lake Street and a second entrance inside the mall. Club services will include expansive workout areas, group fitness classes, and an LA Fitness Kids Klub.
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If you're a serious pasta lover, you'll enjoy these items that will feed your inner Italian! There are a lot of choices that we could have picked for a "pasta lover's" kitfchen, but the items below are our staff's very top picks for those of you who are passionate about perfect pasta
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6" Wusthof Trident Sandwich Knife
Perfect for the larger cuts of meat, fruit and vegetable.
Trident Classic 6" Sandwich - Suggested Retail $100.00 THIS MONTH $79.99
Trident Classic Ikon 6" Sandwich - Suggested Retail $125.00 THIS MONTH $99.99 |
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 There was a time when local choices for dried pasta were limited to elbows, shells, flat noodles, or spaghetti. Their sauces were limited to cheese, a white sauce, or tomato sauce respectively. While there is nothing wrong with these long-standing traditions, the options for other pasta dishes are virtually limitless, and now, readily accessible!
Ingredients Make the Pasta - Great pasta is made from hard wheat, in particular, semolina flour. The inherent high-gluten, high-protein qualities of semolina lend pasta many of its key characteristics. Semolina has a 14% protein content compared with bread flour that has a 12% protein complement. The higher protein content allows the pasta to retain its shape better as it is being formed. With less starch, the semolina-based pasta absorbs less water which further adds to shape retention once cooked. Pasta dough, in its most basic form, is semolina wheat flour and water, with an egg or other liquid occasionally substituted for the water. The pasta is kneaded, left to rest, then formed into the desired shape.  Commercially made pastas are dried anywhere from 4 to 48 hours under low heat. The drying stops any enzymatic activity and sets the stage for an indefinite shelf life. Check the ingredients listing for "semolina flour" before purchasing any packaged pasta. Experiment with different brands of dried pasta - you'll be amazed at the differences.
Forming Pasta Shapes - Ranging from anellini to ziti, there are hundreds of pasta shapes to be had. Different pasta shapes derive from centuries of tradition and the development of regional Italian specialties. (Check out the illustrated glossary of pasta shapes at the National Pasta Association's website). Flat shapes are developed from pasta dough that has been carefully rolled into sheets that become thinner with each subsequent rolling. Round shapes such as spaghetti, capellini, and spaghettini, are extruded by pressing the dough through a plate with holes.  Tube-shaped pastas such as bucatelli, elbows, or penne, are also extruded in a similar fashion. Brass extrusion plates will leave a rougher surface on the pasta, (excellent for grabbing sauces); as compared with non-stick plates that leave a smooth, slightly glossy surface on the pasta.
Complement Shapes and Sauces - A great pasta dish starts by choosing a shape and sauce that complement each other. According to the National Pasta Association, thin, delicate pastas should be paired with light, thin sauces. Heavier sauces require a thicker pasta shape. Chunky sauces prefer shapes with a 3-dimensional character that provide a surface and gaps in the structure for capturing the sauce. |
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Making Homemade Pasta - A Simple Pleasure |
Freshly made pasta is a world apart from the dried varieties available at the grocery store. And while dried pasta is great for a quick dinner, the taste and texture of homemade pasta add a new dimension to your favorite pasta dishes. Once you have the technique down, you can use your pasta dough for a wide range of recipes, turning it into everything from linguine and fettuccine to ravioli and lasagna.
If you’ve never made pasta from scratch, the process may seem complicated and involved. But pasta consists of nothing more than flour, eggs, water and a bit of salt – you can’t get much simpler than that. All it takes is a little practice and the right tools.
A simple hand-cranked pasta machine like the Italian-made Imperia makes it easy to turn out uniformly shaped pasta. By passing your dough through the roller, reducing the spacing between the rollers by one notch each time, you’ll create the perfect pasta. Once your dough has reached the desired thickness, set the cutter attachment for the type of pasta you’re making. One more pass through the machine, and the dough comes out in uniform ribbons of pasta. Pasta drying racks come in handy, too, but you can improvise with a towel bar or dowel rod.
Be sure to use the highest quality flour and freshest eggs you can find. Great ingredients will ensure wonderful flavor for your pasta. Once you get the basic technique down, you can experiment with ways to add flavor dimensions to your pasta. You can make spinach pasta, for example, or try your hand at herb-infused dough. The possibilities are endless.
Here’s a basic pasta recipe to get you started. If you’d like to learn from a pro, Kitchen Window's Cooking School offers Pasta Making on August 24. Students will get a hands-on lesson that includes making basic dough, a roasted red pepper dough, fettuccini, tortellini and more.
Basic Pasta Dough Recipe
Ingredients:
2 cups all-purpose flour
2 cups semolina flour
6 large eggs
pinch of salt
Procedure:
Combine dry ingredients in a bowl, then turn the mixture out onto a clean work surface. Shape into a mound with a well in the center.
Break eggs into the well and whisk with a fork. As you whisk, gradually incorporate flour into the eggs.
When the dough is too thick to mix with a fork, begin kneading it with your hands. Knead until the dough is smooth and supple, about 10 minutes. Wrap dough in plastic and let rest for 30 minutes.
Adjust your pasta machine so that the flat rollers are at their widest opening. Cut dough into four pieces. Keeping the other pieces covered so they don’t dry out, pass the first piece through the machine 6 to 8 times on the widest setting, folding it in two and sprinkling lightly with flour before each pass.
Reduce the spacing between the rollers by one notch. Pass the sheet of dough through the rollers once. Continue reducing the space between the rollers by one notch at a time, each time passing the lengthening sheet of dough through the rollers once. Stop once the desired thickness has been obtained. If the sheet of pasta gets too long to handle easily, cut it in half lengthwise.
Leave the sheet to rest for about 10 minutes, so it will dry slightly and be hard enough for cutting without sticking to the cutting rollers. Attach the cutter accessory to the Imperia and insert the handle in the slot of the chosen shape. Lightly sprinkle flour on the sheet of dough to prevent it fro sticking to the cutter, and pass it through the machine. Place the cut pasta on a large surface, or on a drying rack, so that it dries before cooking.
Hand made pasta cooks much more quickly than dried pasta – and after making the pasta you don’t want to overcook it. Add the pasta to boiling, salted water and cook for about 4 minutes, or until tender, but still firm.
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Dried or fresh pasta hold equal stature on the quality and enjoyment scale. The choice is guided by the desired dish and the whim of the day. To cook perfect pasta follow a few key rules - the results will reward you well!
The Water - Use a large pot with lots of water to cook pasta. More specifically, for one pound of pasta use an 8 quart pot with 5-6 quarts of water. Heat the water to a rolling boil. The large amount of water achieves two goals: (1) a large mass of water will return to boiling quickly and not be cooled by the added pasta, and (2) a rolling boil keeps the water and the pasta moving during cooking thus preventing sticking.
The Salt - Salt the cooking water generously. Traditionalists say "taste the water - it should taste like the sea." If it's been some time since you've tasted the sea, plan to use about 2 tablespoons of salt for 6 quarts of water when making 1 pound of pasta. Most experts will recommend using kosher salt, sea salt, or any plain salt without additives, that is, without iodine or anti-caking agents. The water may be salted before or after boiling, just make sure it's there before the pasta is added!
Measuring Quantities of Pasta - The endlessly unique shapes of pasta don't lend themselves to measuring cooking quantities by volume. The best way to measure dry pasta is by weight; a kitchen scale is invaluable in determining cooking quantities. Nutritionally, a serving is defined as 2 ounces. We usually plan on 4 ounces of pasta per person.
 Cooking the Pasta - Add all of the pasta at once to the boiling, salted water. Initially stir the pasta in the water, then periodically as the pasta cooks. This will keep the pasta from sticking together as the surfaces become rehydrated. Use a lid on the pot to return the water to a rolling boil, then leave the pot uncovered once the boiling point has been achieved once again.
The Timing - Fresh pasta is cooked in 1-2 minutes. Cooking times for dried pasta will vary according to their shape, quantity of water, boiling temperature, and even by brand of pasta. The pasta's packaging will often offer suggested cooking times. Use this as only a sug
gestion. As you periodically stir the pasta, check for doneness by removing a piece and biting into it. You're probably familiar with the term "al dente" which directly translated means "to the tooth." The cooked pasta should be tender to the bite, yet firm. The al dente point is achieved just when the pasta is done in its center, not a minute longer. Pasta that's cooked too long will be a mushy mess.
The Finishing - Reserve 1 cup of pasta water before draining the pasta. Remove delicate pasta shapes with a pasta spoon or a mesh skimmer. Drain sturdy pasta either by lifting the cooking basket from the pot, or by pouring the pot's contents into a colander. Don't rinse your pasta after cooking unless it's destined for a cold salad. Unrinsed pasta will retain more of its nutrients and allow the sauce to cling better to its surfaces. Neither should you add  oil to the pasta at this point to keep it from sticking. Oiling will keep the pasta from sticking to itself, but it will also keep the sauce from adhering to the pasta. Add sauce to the cooked pasta using the reserved cooking water, if necessary, to thin it.
The Serving - Spring and summer pastas may be served hot, warm, or cold - they're quite accommodating! Pasta by nature is bland and craves strong flavors. The cooler the temperature at which the pasta is to be served, the stronger the sauce needs to be. Pasta may be served family style with a pasta server for easy serving or plated in individual pasta plates. Pasta plates are large shallow bowls that organize the sauce appropriately while providing easy access for the deployment of the pasta spoon and a twirling fork.
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There are few foods that always seem to show up when pasta appears on the table! Through years of refinement, these pasta partners are a classic part of the traditional and contemporary experience.
Cheese - A shower of grated cheese atop a plate of pasta is the cue to pick up your fork and begin eating. But first, back to the cheese. Hard cheeses such as Parmigiano-Reggiano or an aged Pecorino Romano complement many pasta dishes perfectly. Always keep a chunk of one of these cheeses in your refrigerator,
(they keep very well), and grate it as needed. For grating, choose your tool according to the desired outcome. There are some great new tools for grating cheeses:
Graters - with traditional cutting edges, graters come in different sizes to produce the coarseness or fineness of shredded cheese desired. A box grater has multiple sides each with its own talent. We like some of the newer graters with silicone-covered "feet" that protect the working surface.
Rotary graters - with this style of grater, a crank turns a drum with cutting edges across a chunk of cheese. The grated cheese falls from the inside of the drum directly on the pasta entrée.
Planes - It's hard to imagine life before Microplanes. As with other grating tools, Microplanes come in a variety of grating sizes. Microplanes are easy to handle and may be scraped across the food, or the food scraped against the tool. They are indispensable for not only cheese, but for zesting citrus and so much more.
Parmesan Rasps - These tools are designed specifically for hard cheese and result in a very fine grate.
Olive Oil - Pasta demands your best quality olive oil - it will show very well. Always choose Extra Virgin Olive Oil for use in pasta sauces. The fruitiness of the olive oil will blossom in the heat of the pasta producing a delightful fragrance and rich taste.
Fresh Herbs - Spring and summer offer fresh herbs in abundance. Start with whichever herb is in season and develop your signature pasta dish from there. Fresh herbs may be used generously; their potency is much less than dried herbs. It's not too late to plant some herbs for late summer enjoyment. Pick the herbs as the water comes to a boil for ultimate freshness. |
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20% OFF any Pasta Making Item
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon redeemable per customer number.
Offer expires June 10, 2009
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Kitchen Window Smart Pasta Tips |
 Tip #1: Add fresh herbs to the pasta dish just after draining the pasta while it is still hot. The heat will bloom the fragrant oils in the herbs allowing their best side to appear.
Tip #2: For cold pasta salads, avoid using butter in your recipes - stick with a high quality olive oil. The chill will congeal the butter in awkward places and produce a disconcerting appearance and mouth feel. The olive oil will help keep the pasta from sticking together even at the cooler temperatures.
Tip #3: Dried pastas should be stored in a dark location. The vitamins that fortify the pasta are light sensitive. Generally, boxed pasta may be stored indefinitely, but plan to use within a year.
Tip #4: Include a bit of fat and some protein in your pasta complements. This will help balance the body's response to the pasta's carbohydrates and moderate the blood-sugar levels.
Tip #5: In a hurry? Choose a capellini or another thin-stranded pasta. It cooks in one to two minutes and is ready for a light sauce.  Improvise the sauce with some great gourmet sauces. Some choices perhaps originally intended for bruschetta or dips, double as great pasta sauces.
Tip #6: Have some fun with a child this summer and renew the craft of macaroni necklaces by using some of the fun, new, pasta shapes for painting, dyeing, and stringing into a delightful "accessory" or two.
Tip #7: Manufactures of whole grain pastas have been busy perfecting these healthy choices. If it's been a while since you've tried whole grain pasta, it may be time to try it again, they've improved. |
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 Q: Why is pasta so satisfying?
A: The body's response to pasta is to produce serotonin. Serotonin is a feel-good hormone produced by the body. Pasta's popularity makes perfect sense now!
Q: Why does it sometimes take longer to cook pasta?
A: Pasta may take longer to cook when there's stormy weather. It has to do atmospheric pressure which drops during bad weather. The lower pressure means water boils at a temperature lower than the standard 212°F. The lower boiling temperature can lengthen the cooking time.
Q: My pot boils over whenever I make pasta and makes a mess on my stove. How can I prevent this?
A: Pasta requires a rolling boil to cook quickly and as evenly as possible. First of all, make sure to use a pot that large enough to handle a vigorous boil. Secondly, a small amount of oil, just a teaspoon, added to the water will keep the water from boiling over by changing the surface structure of the water.
Q: Can pasta be prepared in a microwave?
A: Yes, with the aid of a FastaPasta® container designed specifically for cooking pasta in the microwave. The container and cooking method produces al dente pasta that doesn't stick together or boil over.
Q: What is the best what to reheat pasta?
A: Leftover pasta may be reheated easily in a microwave on a plate, or on the stovetop in a pot with a bit of water sprinkled on the bottom. Cover the pasta and allow the water to steam the pasta as it heats to prevent any drying out. |
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 Four Seasons Pasta, A Year of Inspired Recipes in the Italian Tradition. by Janet Fletcher with photography by Victoria Pearson. Copyright 2004. Published by Chronicle Books, San Francisco, CA.
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The author combines the best of seasonal eating with all types of pasta, (which is always in season!). Recipes are placed in an Italian context with enchanting stories of the recipes' origins - Sicily, Tuscany, and all environs in between. We tried several of the recipes each with such success that we were eager to try several more. Each of our kitchen excursions with this book in hand felt like a visit to our favorite trattoria. We loved the overall simplicity of the recipes and marveled at the explosion of flavors that could be had with such naturalness. The book's close-up photography by Victoria Pearson enticed our palate and drove us to the market for the necessary ingredients. Fletcher comes by her success with solid credentials. Trained at the Culinary Institute of America and Chez Panisse, Ms. Fletcher is a food writer for the San Francisco Chronicle and a two-time winner of the James Beard Award. Alongside her culinary credentials, Ms. Fletcher makes good use of her Master Gardening skills in creating a year's worth of excellent seasonal eating!
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Excerpted from Four Seasons Pasta by Janet Fletcher. Copyright 2004. Used with permission of Chronicle Books, San Francisco, CA. All rights reserved. |
Penne with Creamy Sicilian Asparagus Sauce
This pasta and sauce took us by surprise. It was deceptively simple to make and tasted like some chef's exquisite creation. The bright spring green of the sauce was a feast for the eyes as well as the palate. We think there are additional possibilities for adapting this sauce to whatever vegetables are bountiful at the moment.
View recipe
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Dried Ribbon Pasta with Red Bell Peppers and ProsciuttoRed bell peppers have a sweetness in summer that surpasses their green or yellow cousins. The red peppers sauté gently forming a rich medley with the garlic and olive oil. A bit of prosciutto adds savory richness. The dish comes together with long, ruffled ribbons of mafaldine and flecks of fresh parsley. We were hoping for leftovers, but there were none to be had!
View recipe
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Pasta with a Pesto of Almonds, Tomatoes, Capers, Anchovies, Garlic, and Salt
This riff on a traditional pesto produced surprisingly different results. The sauce incorporates the classic flavors of basil and garlic, then takes a different turn with red, ripe tomatoes, almonds, a hint of mint, and some strong pecorino cheese. There's nothing shy about this pesto! We think you'll love it!
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Enjoy the summer pleasures that lie ahead! Buon appetito!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
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