Basta

 This from an old draft I never posted…

 

Midway between Warwick and Providence, Gaspee and Pawtuxet area sets the tone of a relaxed atmosphere reinforced by a drive down Narragansett Parkway from Warwick Avenue. Adoration of the style and architecture of housing in this area is required. An area where the uber rich could peacefully reside unnoticed and be comfortable. It’s the setup for arrival in Pawtuxet Village, a place that can be considered, as an overused expression , a hidden gem.

Always over the years, a small smattering of shops in the area and dining establishments to gracefully wind down some hours away. Maybe not that apparent to the seasoned traveler, but to a long time RI resident a different setting than the bustle of the city, Providence, a chance to unwind possibly before hitting a more robust pace or night cap.

That’s purely my take, in this restaurant, the patio setting gives one a feel of a small establishment, a welcome division from a main dining room accessible from the rear easy to find parking lot. No booths, but a fireplace and just enough tables to give the area peace, a level of background music tolerable, and star lighted ceiling effect. Cordoned off from the elements of winter, warm enough for the setting with an occasional reminder that a blustery winter wind blows  outside a la New England!

The menu is not over done. Enough selections for most palates, and even the pizza offerings are pared down, from the classic and several specials including a sampler ,  I have tried to find a brick oven pizza eatery to offer just a plain baked pizza shell,  but usually don’t go the extra step as many diners do to request something off the menu. A true dough-a-holic that I am I would tend to rate a eatery on the quality of bread alone.

Not going out to eat that often one could consider the menu expensive and drinks will drive up the price, but that includes the dining experience finding a place that’s laid out not to be overcrowded with jammed tables and constant people traffic. Cooking at home often, dining out gives me a chance to find something I don’t usually prepare at home whether it’s a drink or meal.

Since food can be a very objective experience, let’s say I was satisfied, beverages are an important part of the meal when visiting a restaurant of this caliber.

Nowadays a well kept and accurate website also gives credibility to a business and Basta is not the exception.

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Pasta and (chicken) meatballs

A bit of a change up, white chicken processed in the food processor, like chuck beef that I process for hamburger, with additions of garlic,onions, salt and pepper, and breadcrumbs that yield chicken meat balls. OK , I wanted the pasta too, semolina flour , egg and water, this proven mix makes the spaghetti type pasta that actually works in the pasta machine. Just let sit still 2o or so minutes and a soft pliable dough forms.( yep a real dough head here)!

Defrosted red sauce from a previously batch used for pizza. On the spicy side.

The other portions of pasta were bagged and frozen for future use.

Another day the chicken balls on pizza….. W/ goat cheese…

The soft Italian flour becomes my weakness…………..

Roll model

Bunned again! Can’t keep away from the dough, though. Baking bread and split the dough for small bite sized rolls, topped with poppy seed, hemp seed and quad blend pepper.

1 cup each white flour/ water poolish,  1 cup sour dough starter, additional water and flour for 2 loaf recipe. A touch of salt.

Nice fermentation today.  Soft rising and workable dough with a lot of additional expansion in the 400 degree oven.

Chicken,roasted veggies,barley

A redo of a meat, potato and veggie dish. 

Pan seared chicken, weighted with a smaller pan atop, seared on both sides.

Reheated roasted veggies previously cooked, turnip,parsnips,brocolli,onion,mushroom, beets, and carrot, oil and flax seeds, salt and pepper.  Most of the veggies from the market are kept on the counter, in sight before they had a chance to dry and shrivel completely they were roasted and then stored in the fridge. One of the best ways in my opinion to cook veggies especially root vegetables. 

The barley took on a brownish tone from being cooked in vegetable broth. Not a peticularlly fancy type meal but nourishing and flavorful.

Dough dreams

Using the soft Italian flour. A bit less than 4 hours from mix to plate. Now measuring by weight both the flour and water, giving consistent results when using the soft Italian flour.

My ratio is 1 lb flour, to 9.6 ozs water. Salt to taste, yeast about 1/2 a full measure. ( a King Arthur yeast measuring spoon was gifted to me.)

In about a 500 degree Fahrenheit oven the dough increases in size and gives the classic bubbles in the crust. Slid onto a sheet pan in the oven. Corn meal to aid in sliding.

Plain by standards, tomato, garlic, oregano with olive oil .added grated Parmesan  after baking. Could have peeled the tomatoes, boiling water and then ice bath but I didn’t mind. Basic crust flavor not over whelmed by toppings.

Second run, same ingredients, with the addition course sea salt, course ground pepper blend. Parmesan after baking.

Yes ! Just the right balance of salt and spice from the pepper.
The remainder of the dough a herb salt and pepper blend baton shaped loaf.

 

Ahhh, looks like I need some Italian cold cuts and cheese !

Jenga French toast with spiced apple syrup

Stack em up…..

Not the best of pictures, by the time I noticed it, the breakfast was gone.

Seafood and pasta

 

 

A few ingredients cooked and tossed……

Recent brews, fresh roasted.

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