Archive for February, 2017

19
Feb
17

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.
.

basta1

basta2

basta3

basta5 basta4

basta6

19
Feb
17

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…………..

19
Feb
17

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.

19
Feb
17

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.

17
Feb
17

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 !

12
Feb
17

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.

09
Feb
17

Seafood and pasta

 

 

A few ingredients cooked and tossed……

imageimage

Recent brews, fresh roasted.

This slideshow requires JavaScript.

 

 

 

 




Archives

February 2017
S M T W T F S
« Jan   Mar »
 1234
567891011
12131415161718
19202122232425
262728  

Twitter Updates

pmetro twitter account


Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

GoanImports.com

Learn about Goa Culture, Foods and Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

(write tagline here)

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

El fogoncito

Comida tradicional Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!

talinorfali

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

Las Vegas Food Adventures

From a Las Vegas native's point of view

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Creative and exciting vegetarian food featuring bold flavors and world-wide cuisines. Plant-based cooking can be anything BUT boring.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond

WordPress.com

WordPress.com is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: