Considering the recent surge of strawberry recipes you probably assume I’m a strawberry fiend. Not true. Strawberries are a sign of spring, summer and harvest to come. I coo over them not because of love, but because what they represent and what will soon follow. Cherries are my true love. It pains me to see out of season cherries. Occasionally I’ll succumb to the pressure of deep red foreign cherries, toying with my eyes and stomach. My gluttony is rewarded with sourness and lack of flavor. Cherries are only good when ripe. Fresh and ripe. Off the farm ripe, not early picked and intended to ripen over the 3000 mile journey from California ripe.
I swear I really did try to make a great loaf of bread. I wanted to make something incredibly tasty and pay homage to New York. I came across Smitten Kitchen’s New York Deli Rye. Perfect! I was willing to put in the 8 hours it would take, but sadly never got to that point. The bread involves one fermentation stage and two rises. There isn’t actually 8 hours of hands on work, really about 30 minutes, you just need to be home and around to keep checking on your bread. I set aside my Saturday and was ready.
Last Christmas I got the pasta roller and cutter attachments for my KitchenAid mixer. And the Ravioli attachment. And yes, it too me until now, until Unprocessed October, to actually get the stuff out of the box. First, I want to warn everyone. People think having a KitchenAid makes everything so easy. Well it does, for baking at least. Not so much with pasta. There’s a lot of steps and pieces to connect, and even though the KitchenAid “kneads” the dough for you, you still have to do it again…MANUALLY. Sure it might be easier than making pasta by hand, from scratch–I’ve never tried. But for some reason, I always thought my KitchenAid was magic. Like a microwave, I would pop some ingredients into its bowl and voila! I would have something fantastic. Boy was I wrong.