The design of homemade pasta!

I went to another class on Monday!  This time it was homemade paste with a variety of sauces.  As a child,  I would watch my grandmother get out the "mararoni board" from behind the big white stove.  I loved watching her make the dough and use the board to roll out all kinds of pasta.

This class was a bit different than grandma's house.  Held at the Viking Cooking Store in Franklin, the class was informative and very helpful.  We made three kinds of pasta with three different sauces.

The first was herbed pasta with red wine reduction and mushrooms, next--whole wheat ravioli with savory pumpkin filling and sage butter, and last--tortellini with tomato concasse.

The most surprising was the ravioli because I did not think that pumpkin filling would ever top the taste of meat ravioli.  But...the result was a wonderful combination worthy of fall!

A day before class, I brought all of my remaining herbs (and even a tomato plant) into the screened porch.  Once class ended, I was anxious to get home and plan a homemade pasta menu using my herbs and the information I learned in class.  I decided to try the herbed pasta with red wine reduction.

Here are the results!

The dough - Basic Pasta Dough with fresh basil, parsley, and oregano.

Ready to begin the process.  The large flat pasta attachment on the Kitchen Aid.

Fist attempt...not too bad!

Letting the past rest before cutting.

Beginning of the red wine reduction sauce.  I added the mushrooms, herbs, and a small amount of ground turkey later in the process.

Cutting the flat pieces (above) and letting them rest again (below)

Finally cooking (in an old pasta pot)!

End result

 

Finishing touch!

...on to cheese making!

Paul's Day of Design

This past Saturday, Paul showed a collection of his wheel-thrown plates at the Arts Company (5th Avenue, Nashville).  The main artist, Tony Breuer, was showing his collection titled--Seeing Through Spaces. Paul's collection theme, Time and Space, complemented Tony's and presented an interesting mix of media.  The "showings" were part of the First Saturday Art Crawl.

Here are some pictures of the event.

 Paul's collection: Saturn, Earth from Space, Planet Alignment, and sundials
(Stoneware with a variety of glazing techniques)

 Several were sold--including a start chart that consisted of two separate plates that--when rotated--visualized the night sky.

 Some of my favorites that have been part of my courtyard decoration as well as table decorations.

Some of Tony's pieces.  This artist resides in coastal North Carolina.  The picture on the left shows the wild mustangs on Ocracoke.

 

Paul, Tony, and Tony's wife

 Paul and his "collection"

The Arts Company was decorated for the event.  A private party for the main artist took place the night before.  The "avant garage" was converted into an upscale party room!  Check out these pics...hard to believe that this is actually an "industrial-type" garage!

 

 Champagne and wine for all!

 Tables for mingling

 Table decorations

...and that was Paul's day of design!

The design of baking and thoughts of a new kitchen!

Ever since my experience at Salt Water Farm, I have been in a baking frenzy!  ... truly!  I have been pouring over baking books, studying, and experimenting. 

I have also been downloading baking books to my iPad as furiously as ordering through amazon.  This has opened up a world of possibilities.  Tarts with Tops On, Savory Baking, Pies, Tarts, and Cakes Cookbook, Whole Foods Cookbook, etc., etc..

I anxiously am awaiting my copy of none other than Julia Child's French cookbooks... oy, what has happened to me?!

The house smells wonderful, but... I am wreaking havoc in my kitchen and find that I absolutely will be redesigning it over the next year.  My neighbors love me because they are my "testing participants!"

Here are some of my delicious creations inspired by my baking class in Maine:

Savory Dill Muffins

 Replication of the Blueberry Shortcake we made at Salt Water Farm.  My "design" changes include using pitted bing cherries for the filling with the same shortcake baked in one large cast iron pan.

... it was delish!  (Ouch!... that was so Paula Deen!)

Chicken Pot Pie baking in the convection oven

The finished product baked in my new pie pan!

My masterpiece!  These are buttery croissants.  They took me almost six hours because I had to make a butter block and chill, roll, chill, etc.  There were too many of them so I had to freeze some.  I'll bring them out on a cool, fall day and think of Maine!

I smell triple chocolate chip cookies which will go to my department chair tomorrow!

...thinking about how I will redesign my kitchen! 

denizen does Salt Water Farm!

On a recent trip to Maine, I decided to enroll in a baking class.  Along with being a "closet decorator," I like to think of myself as a "recreational baker!"

I am always fascinated on visits to Williams Sonoma and can't seem to exit the store without dropping serious $$$!!  My baking book collection continues to grow as does my kitchen equipment collection--many items from Williams Sonoma, but, also many from antiques shops and specialty kitchen stores.

So...with that said...this year I found an interesting and intriguing class which was held at the Salt Water Farm in Lincolnville, Maine.  The farm's web site is in itself worth a look as it entices the viewer to read more about farming, savory cooking, and the events held at this wonderful place which overlooks the water.

The class was absolutely everything one would expect from a "baking in Maine" experience.  What was not expected was the sights, sounds, and aromas -- along with the decorating -- that was part of the experience.

We assisted the class instructor and owner of Salt Water Farm, Annemarie Ahearn, and the farm manager, Ladleah Dunn, in making three delicious and wonderous desserts!  I learned SO very much about temperature, techniques, and ...what a buckle is!

The kitchen was enough to prompt me to rethink and redesign my own.  A welcoming atmosphere that demands a return visit very soon!

Here are some of the pictures I took during the class.

 The kitchen work area where we worked.
Check out the stone oven in the back, the comfortable wooden stools and the delicious tea in the center!

 A large wooden dining table with windsor chairs made for an excellent place to sample our pies and tartes.  The beadboard is a soft green which complements the wooden beams and honey stained woodwork.  Two soft leather chairs in tobacco brown are nestled under a window.

Essentials hanging from a wooden beam (left) and baking supplies on the refrigerator (right).

 Kitchen area with warm wood cabinetry, granite counter tops, and awesome sink!

Cookbook collection nestled in the corner.

Wildflowers hanging on a wooden post beside the fireplace.

Dried flowers and herbs hanging on the side of the fireplace and woodburning oven.

Prepping for the class.

Greenhouse and stone sitting wall...Atlantic Ocean in the background!

Part of the herb garden with flowers and iron benches...and...Atlantic Ocean!

I look forward to a return visit to Salt Water Farm! 

...thanks Annemarie and Ladleah!