EPPER JELLY
You will find that this sweet and fiery condiment can accompany many things once you begin to experiment with it.
Makes 1 quart
Enough red peppers, stemmed, seeded, and 6V2 cups sugar
ground or processed to equal 2 cups IV2 cups apple cider vinegar
Enough jalapenos, stemmed, seeded, and A 6-ounce bottle liquid fruit pectin
ground or processed to equal Ч4 cup or more,
to taste
1. In a heavy saucepan, bring the prepared peppers and jalapenos to a boil with the sugar and cider vinegar. Allow to simmer about 5 minutes and then remove from the heat and stir occasionally for 20 minutes.
2. Now return the mixture to heat and boil it hard for 2 minutes. Remove from the heat and quickly stir in the pectin. Skim as necessary.
3. You can follow a safe canning procedure as recommended by the manufacturer and store in a cool dry place for a standard period of time; or pour the jelly into sterile jars and cool, then refrigerate and use within 3 weeks.
EMON MUSTARD
Makes 1 cup
1 tablespoon virgin olive oil
2 shallots, peeled and finely diced
1 bay leaf, crumbled % cup freshly squeezed lemon juice Ч2 cup Dijon mustard
1. Heat a small saucepan. Add the olive oil and warm it.
2. Add the shallots and allow them to soften. Then add the bay leaf and lemon juice and cook until the liquid is reduced by three-fourths.
3. Strain this liquid ASIC ALL-PURPOSE FLOUR PASTA
The ratio of egg to flour for pasta is the simplest of ratios to remember, one to one. A good pinch of salt and a few drops of olive oil complete the ingredients.
Makes approximately 14 to 16 ounces of pasta, or enough for 24 ravioli
2 extra-large eggs 1 tablespoon virgin olive oil
1 teaspoon salt 2 cups all-purpose flour
1. Beat the eggs, salt, and olive oil together in a bowl.
2. Mound the flour on a work surface and make a small well in the center. Pour in the egg mixture.
3. Working with a fork, begin pulling the flour into the egg mixture. After a few minutes, complete mixing the dough with your hands until you can form a compact ball of dough. Wrap the ball in plastic wrap and refrigerate for at least V2 hour.
4. Roll out dough as described for Semolina Pasta (page 208).
When I decided it was time to teach myself how to make pasta, I went to my oldest ally in cookbook resource material, the late James Beard. Much in the way Alice Waters recalls going from recipe to recipe in Elizabeth David's books to teach herself cuisine, there was a period of time in my life that James Beard's work offered me similar guidance. His work still aids me, and although I never met the gentleman, he helped change my life.
This recipe, the one used at our restaurant, is basically his, but there are many variations available to the cook. Do remember that too much liquid in an additional ingredient can create difficulties in rolling your dough. Make it stiff. (The fraisage technique described below is a great pectoral workout!) The preceding recipe for all-purpose flour pasta is simpler to make, but semolina flour has a distinctive texture that I find attractive-it is firm and less likely to soften from overcooking.
NORMAN VAN AKEN'S FEAST OF SUNLIGHTinto the mustard, and whisk together. Reserve until needed.