At least it tasted good...

In the process of moving my things out of the pantry in the old house, I ran across a spaghetti/noodle/meat grinder attachment for my KitchenAid.  Imagine my surprise!  Somewhere in the back of my mind I had known it was there, but for some reason it just didn't click that I had it.  I've been having the urge to make homemade pasta recently anyway, so I was super excited.  I've made pasta many times before, but I've always used my trusty old Atlas hand crank roller and cutter.  With the KitchenAid attachment, I could make exotic things like spaghetti and macaroni and lasagna... oh my!  With great anticipation and optimism, I assembled my ingredients...



My first mistake was following the recipe on the semolina package instead of the recipe in the KitchenAid manual.  It looks alright to begin with...







So when it's done kneading, I wrap it up and let it rest.  I was being patient.  Really.  I was.  I even went to the grocery store so I wouldn't be tempted to stick the dough in my "new" toy before I should have.

The time has come to feed the dough into the machine.  I put it in, a little at a time, just like the manual said.  Experience with me the joy and excitement of my first spaghetti coming out of the extruder!!



Then it all went horribly wrong (even though it doesn't look that bad in this pic)-



I went to pick the strands up to coat them in flour while I did the rest of the dough, and they all clumped together in one big mass... or mess... whatever you want to call it.  I realized I was using the small spaghetti die (basically angel hair pasta), so I knead the dough back together, switch dies, and start again...

Same thing.  I knead some more flour into the dough and try again.  Fail.  I try the egg noodle die.  Fail.  At this point I know the dough is just too wet and I'm trying to salvage it any way I can.  Once again I knead more flour into the dough, but this is at least the sixth time through the extruder.  The dough is impossibly overworked and it's breaking apart... when it's not clumping together...

At this point I'm just trying to get dinner finished.  I run it through ONE MORE TIME, take whatever comes out, and throw it in the pot of water.



It's not as clumpy as I thought it would be, but because the dough is so overworked, the strands start breaking into little bits.  I get the meat, sauce, etc. ready to go and toss it in, hoping for the best...



This picture does not fully show the extent of carnage that occurred... and believe me, that bottle of wine was empty shortly after this was taken...



In the end, it didn't turn out TOO bad.  It was still mighty tasty... it just didn't look anything like spaghetti carbonara with chicken.



Well, maybe a little like it.

Next time I will be using the recipe from the KitchenAid manual, and I have every faith that my pasta will turn out looking... well... better than this.

I'm not insane... really, I'm not...

It's nearing mid-November.  It's cold.  It's dark.  It's wet.  I have the sudden, undeniable urge to...

GRILL!!!

A lot of people (especially in northern climes) think that once the nice weather ends, so does your opportunity to grill outdoors.  I am not one of them.  I have been known to stand out in four inches of snow, just to slap a few chicken breasts on.  If I have a craving for steak, I'll stand out in a driving storm to cook rather than even attempt to cook them in the oven or on the stove.  It just goes against everything I believe in to cook a good piece of beef on anything except an outdoor grill.  When we moved into our new apartment, we were overjoyed to learn that we could have a propane grill on our patio, so off we went to Lowes.  Even though it was the off-season, we found a great grill for $129... score!



About the same time, Safeway had a great deal on tri-tips.  For those of you not on the West Coast, a tri-tip is a glorious hunk of beef.  It is a small, triangular muscle (usually 1.5 to 2.5 lbs.) cut from the bottom sirloin.  It is perfect for marinating and grilling, so that's what I did.

marinade-

1/3 C. soy sauce
1/2 C. olive oil
1/3 C. fresh lemon juice
1/4 C. Worcestershire
1 1/2 T. garlic powder
3 T. dried basil
1 1/2 T. parsley flakes
1 1/2 t. hot pepper sauce (I use Tapatio)

Combine all ingredients in a gallon ziplock freezer bag and shake well to combine.  Add meat, seal, and shake around to coat well.  Refrigerate for 24-48 hours (I did 48).



2-3 hours before grilling, remove from refrigerator and allow to come to room temperature.  The is VERY important, because if the meat is too chilled it will cook too much on the outside and not enough on the inside.



Preheat grill for 5-10 minutes until it's good and hot (like 500 degrees hot).  Sear on both sides for 5 minutes each.



If you have a grill with three burners, turn off the center one and keep the meat in the middle.  If you only have two burners, turn off one side and move the meat to the OFF side.  You want indirect heating for the rest of the cooking time.  Turn the other burner(s) down to maintain a temperature of about 375 degrees.



Close the lid and continue to cook over INDIRECT heat for another 25-35 minutes total, depending on the size of the roast, turning once.  Remove roast to platter and allow to rest for 10 minutes.



Carve into 1/3-1/2" thick slices, across the grain.  When cooked this way, a tri-tip is surprisingly tender so you don't have to worry about slicing it super thin.



Serve with whatever sides you like and ENJOY!



(yes... those are canned green beans... sue me)

I hope this will encourage you to think outside the norm and keep your grill going all year!

Doing The Puyallup

AKA eating our way through the Western Washington State Fair.

With my marriage of 27 years coming to an end, my life in disarray, and not really knowing WHAT was going to come next, I did the only thing I could think of... went to the fair and ate everything I possibly could.  I knew this was probably the last time I would have an opportunity to spend as much money as I could on food there, so I took advantage.  The following is just a sample of what was available to shove in my face, but I managed to hit the highlights (before I felt the need to start waddling).

First things first.  You cannot go much beyond the entrance without running into a Krusty Pup stand, so that's where we started.



It may look like your ordinary corndog, but it is so much more.  Believe me.



This one had an extra node of batter, but nevermind...

They offer other condiments to have with your pup, but the only truly acceptable thing to put on it is mustard.  Just... mustard.



Nom on a stick...



If you're thinking of going on any rides (such as the Extreme Scream), I suggest you do it at this point.  After much more food, there is an exponentially greater risk of revisiting what you've eaten in an unpleasant manner.  Just sayin'.



The next stop was Longhorn Barbeque.



I ordered my usual from there... bbq pork sandwich with potato salad and beans...



Normally this is heaven on a bun.  Slow smoked over a real wood fire... little to no sauce (they have it in bottles to add if you choose)... perfect ratio of meat to porky fatty goodness... however, this year was more like something I would cook at home in a Crock-Pot.  It was okay, but it was a far cry from the REAL bbq pork sandwiches I've gotten there in the past.  I was disappoint.

Moving along, we hit the next mandatory food item... roasted corn on the cob...



Dripping with butter, of course...



(maybe we should have gotten the pork sandwiches at Murph's instead of the corn...)





After that it was time for something sweet.  Fudge!!



They make it right there, on site.



Decisions, decisions...



Decision made.



One of the guys said "Don't you have anything more exciting to take pictures of than people making fudge?"



I said "Not really."

Artfully displayed food items... like I said... there wasn't really a whole lot more exciting than the fudge...





Next on the sweets agenda is Elephant Ears.  Who can resist fried dough with almost an entire stick of butter and cinnamon sugar smeared all over it???



(the people working here looked at me like I was insane for taking pictures of EVERYTHING)



Nom nom nom nom...



This was just pretty in the dark, so yeah...



Last, but far from least, are the scones...



If you're not from here, you probably don't understand our obsession with scones from the fair.  It is tradition... nay, mandatory... to stand in line FOR AS LONG AS IT TAKES to get your bag(s) of scones to take home with you.  This year we only waited 45 minutes.  Yes.  Only 45 minutes.





What you get for your patience is a warm, crusty yet fluffy, triangle of heaven filled with real butter and raspberry jam.  There are no other options.  It's butter and raspberry jam or NOTHING!!  And we like it that way.



We will eat them until we can't stand the sight of them anymore, then long for them until the next September.  They're just... that... good.



So there you have it.  I know some of you are probably thinking "Where's all the funky fair food we're always hearing about?  Fried Twinkies and all that?"  Well my friends, I don't do that stuff.  When I go to eat at The Puyallup, I go for the long-held traditional foods we as people of the Pacific Northwest have been eating at the fair since our childhoods.  The only thing I didn't get to was an Earthquake Burger, and I do rather regret that.  I was just too full by the time we got there.

Miko Muffins

My daughter is 12 years old, and although I've been trying to teach her the basics of cooking for years, she has recently taken an interest in baking (yes, there is a huge difference).  Yesterday at the grocery store, she grabbed a box of muffin mix and said "Mom, I want to make these!"  Muffin... MIX???  At $2.99 a box??  ARE YOU INSANE??  Muffins are probably the singularly easiest thing to bake.  They were the first thing we were taught to make in Home Ec class... and chances are you've probably got everything to make them already in your kitchen.  She grabbed a bag of white chocolate chips (ugh... white chocolate is a crime against nature if you ask me), and off we went.

MIKO MUFFINS

Makes 12

2 C all-purpose flour
1/3 C light brown sugar
1/3 C granulated sugar
2 t. baking powder
1/2 t. salt
2/3 C milk
1/2 c butter (one stick), melted and cooled
2 eggs, beaten
1 t. vanilla
1 12 oz. package white chocolate chips (yes, the whole bag)
(if I were making them, I would have added 1/2 C or so of chopped macadamia nuts also, but this was her project so I let it slide... this time...)

Preheat oven to 400 degrees.  Grease 12 muffin cups (we use paper liners... much easier clean-up).

Melt butter in a medium bowl in the microwave.  Set aside.  In a large bowl, stir together flour, sugars, baking powder, and salt.  Whisk milk, eggs, and vanilla into the butter until thoroughly combined.  Add wet ingredients into dry, and stir JUST until moistened.  The batter will be lumpy... this is okay.  Gently fold in chips (and nuts, if using).

Spoon batter into prepared muffin cups.  Bake for about 20 minutes, or until pick inserted in center of muffin comes out clean.  Cool in pan for 10 minutes, then remove to cooling rack.  Serve warm (if you can wait that long).  Viola!  It's so easy even a 12 year old can do it!