pasta del giorno (1)

puttanesca, always puttanesca:

first of all, a friend of mine in New York has a very good post on this very subject:

http://casualkitchen.blogspot.com/2007_06_01_archive.html

... so there's no need to go into the recipe details, as Dan has it detailed it really well, right down to the "anchovy conundrum". The story behind the name, though .......

The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning "Pasta in the way a whore would make it". The reason why the dish gained such a name is debated. One possibility is that the name is a reference to the sauce's hot, spicy flavour and smell. Another is that the dish was offered to prospective customers at a low price to entice them into a house of ill repute. A more thorough story about this dish comes from Diane Seed in her book, Top 100 Pasta Sauces. She says:

"My introduction to this famous pasta dish occurred when I overheard two elderly priests discussing the pros and cons of Spaghetti alla Puttanesca ("Whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as 'Spaghetti alla Buona Donna' - or 'Good Woman's Spaghetti' - which can be misleading if one is not familiar with the ironic insult 'figlio d'una buona donna' - son of a good woman.To understand how this sauce came to get its name, one must consider the 1950s when brothels in Italy were state-owned. They were known as case chiuse or 'closed houses' because the shutters had to be kept permanently closed to avoid offending the sensibilities of neighbors or innocent passers-by. Conscientious Italian housewives usually shop at the local market every day to buy fresh food, but the 'civil servants' were only allowed one day per week for shopping, and their time was valuable. Their speciality became a sauce made quickly from odds and ends in the larder."

I love this dish for the variations that you can make, although I'm sure that in Italy you'd be hung, drawn and quartered for moving away from mamma's recipe by even one anchovy!! If you love the taste of capers, as I do, you can either add more, or substitute larger caper berries. Anchovies always seem to be able to left out if required, but I really recommend perservering a few times, you never know, it might happen for you! The amount of chilli, obviously, can be varied a lot, and I use whichever pasta I have in the pantry, but spaghetti puttanesca is my favourite, although penne does hold the sauce better.

Central Otago Rail Trail

October 19-22, 2007.

Labour Weekend in New Zealand, so (some of) Team Simply Catering headed south to bike the Central Otago Rail Trail. A little from the website:

The Otago Central Rail Trail, first opened in February 2000 is, not only the first, but also the longest (150km) Rail Trail in New Zealand.
It can be accessed throughout the year, and has been specifically created for mountain bikers, walkers and horse riders. The Trail follows the old Central Otago branch railway line from Middlemarch to Clyde.

The idea of the Rail Trail was promoted by the New Zealand Department of Conservation (DOC), and The Otago Rail Trail Trust, formed specifically to help create this family-oriented recreational facility. The Rail Trail is a public reserve, and motorised vehicles are not permitted on the Trail. Thus, walkers, cyclists and horse riders have no traffic concerns as they travel the level, graveled surface.
The Rail Trail passes through some spectacular scenery not seen from the highways, ranging from mountain ranges, hills and gorges, across the vast Maniototo plain, through old gold mining towns, ending amongst the fruit growing areas of Central Otago. The heritage of the old railway line has been preserved, with the retention of viaducts and bridges, and some of the old Railway Stations.

A fantastic weekend was had by all, with far too much eating and drinking more than enough to offset any benefit gained by biking 40+ kms a day.

great places to stay: Omakau Guesthouse, Wedderburn Tavern, Dunstan House

great place to eat: Hyde

great wind to bike in: Nor'West

Recipe #2 - Masala paste

This recipe is extremely easy, and a great paste to have on hand for marinades, as well as a wide range of Southern Indian dishes.

Put the following into the food processor:
3 large tomatoes (I like to de-seed them, using only the flesh)
2 large onions, roughly chopped
1 tsp garam masala
1 tsp ground cumin
2 tsp ground coriander
3 seeded fresh chillies
1 tsp garlic, crushed
1 tsp ginger, grated

Process, and slowly add a little (about a tbsp or two) of white vinegar, until it forms a paste.

We use it to baste meat (lamb or chicken) kebabs, or use it to cook any masala dish.

Cook Strait Social Club

Three really talented musicians. They played last night (Sept 15) at the Harbourlight in Lyttelton. Excellent value for money .. the show lasted nearly 3.5 hours. One set each, then all together for a final set. Lots of new material amongst some oldies! Only a few more dates in their tour to go, though.

Recipe #1 - Lemon Yoghurt Cake

This is post #1 from the collective pen of Team Simply Catering. In this blog we (all of the staff at Simply Catering) will from time to time post recipes from our cafe, but may also add ramblings about anything that interests us, which currently range from gardening to exercise, local music and events to restaurants.



Recipe #1: Lemon/Yoghurt Cake



As this has been requested more than any other, we thought we'd begin here.



1 3/4 c sugar

2 lemons

pinch of salt

2 eggs

1 c oil

1 c plain yoghurt

2 c self raising flour





Grease a ring tin, and line with baking paper on the bottom as well as up the sides and around the centre ring to form a collar, an inch or 2 above the sides of the tin. Preheat oven to 180 degs.



In a food processor, mix the sugar, salt and zest of 2 lemons until well mixed. Add the juice of the 2 lemons, oil, yoghurt and eggs, and again mix well. Add the self-raising flour, and pulse until just mixed through.



Pour into tin (carefully avoiding the centre paper lining), rest a few minutes, and fan-bake at 180 degs for 45 minutes.



Tips: Don't over-mix the final stage (s/r flour) - it won't matter if you can still see specks of flour in the mixture. Don't open the oven until 45 minutes to check - trust me, it'll be fine!