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Weekend Reads

Via Edible Manhattan: In the East Village of New York City, known for having some of the world’s best tap water, a café just opened up that serves only water. Customers can choose whether they’d like to add flavors, vitamins, electrolytes and other supplements.

http://www.ediblemanhattan.com/departments/notable-edibles/a-cafe-that-serves-only-water/

From Lucky Peach: “A look forward in time, to the year 2034, when we have industrialized chicken to the point of inedible toxicity. At the hands of Magnus Nilsson, a Frankenchicken rises to feed the memories of the ruling class.”

http://lky.ph/post/47636747356/a-vision-of-post-apocalyptic-cuisine-a-look

For those of us who can’t get enough of cheese that leaks out from the side of a grilled cheese, resulting in crispy crunchy perfection, Culture magazine brings you: The Inside Out Grilled Cheese.

http://www.culturecheesemag.com/recipes/inside-out-grilled-cheese

Maria Popova reviews “The Artists & Writers’ Cookbook: A Rare 1961 Treasure Trove of Unusual Recipes and Creative Wit” for Brainpickings.

http://www.brainpickings.org/index.php/2013/04/17/the-artists-writers-cookbook-1961/

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Every week, over at Food 52, writer and author Caroline Wright will be posting creative, simple recipes that feed four — for under $20, in under 20 minutes. The kimchi, pork and scallion pancake, from this week’s post, is right up our alley. Check it out. food52: A hearty, savory pancake gets adorned with the freshest of spring flavors on 20 Dollar 20 Minute meals. Read more: Kimchi, Pork Scallion Pancake with Watercress-Radish Relish on Food52

Every week, over at Food 52, writer and author Caroline Wright will be posting creative, simple recipes that feed four — for under $20, in under 20 minutes. The kimchi, pork and scallion pancake, from this week’s post, is right up our alley. Check it out.

food52:

A hearty, savory pancake gets adorned with the freshest of spring flavors on 20 Dollar 20 Minute meals.

Read more: Kimchi, Pork Scallion Pancake with Watercress-Radish Relish on Food52

Just a few days after Smithsonian, Fast Company, and other media outlets highlighted the beautifully shot high-speed photography infomercial from The Marmalade, a German production studio responsible for many of Europe’s most compelling food commercials, the folks at Alinea released their own high-speed video meant to introduce the restaurant’s new menu. “Alinea Intro,” one in a series of Alinea videos released over the years on YouTube, is well worth the 107 seconds it takes to watch, even if just to see the exploding chocolate orb.

Hat tip: Eater

This is our basic ravioli pasta recipe for use with the braised beef shank dish in the new spring issue. Unlike with heartier pastas, such as Ragu Bolognese, this recipe uses no semolina flour. We prefer an all-purpose flour recipe with this ravioli because it produces a more tender, yet still pliable pasta sheet

Basic Pasta Recipe

You may either mix the pasta using a fork and the traditional well method (in the photos above) or save a little bit of time by bringing the ingredients together in a stand mixer before turning out on a board to knead.  No matter how you mix the ingredients, be prepared to knead the dough for 10 minutes to develop the necessary gluten that will hold the ravioli sheets together.

Makes approximately 1 1/2 lbs.

3 cups all-purpose flour + more for kneading
6 large egg yolks
2 large eggs
1 tbsp. extra-virgin olive oil
3 tbsp. water

1. Add all of the ingredients to the bowl of a stand mixer fitted with the dough hook attachment. Mix, starting on low speed, until the ingredients come together. You may need to scape down the sides of the bowl one or two times. The dough should start pulling off of the sides of the bowl when it is ready, but it will still be slightly sticky. If it is still loose after 2 minutes of mixing, add 1-2 more tbsp. of water to the bowl and mix again.

2. Lightly flour a wood board and turn out the dough onto the board. Start kneading the dough, folding it over on itself and pushing down firmly with the palm of your hand. Continue kneading for 10 minutes, adding more flour to the board as necessary to keep the dough from sticking. After 10 minutes, test the dough ball by pulling it gently apart. The dough should spring back toward its original shape. If it does not, knead for another few minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3. Set your pasta rollers to the widest setting. Cut the dough into four equal pieces, placing three of them under damp paper towels while you work with the fourth. Flatten the piece of dough into a relatively thin disk (about 1/4 - 1/3 of an inch thick). Lightly dust both sides of the piece of dough and then roll it through the pasta machine, holding your hand underneath to keep the dough from tearing. Fold the dough over itself and repeat this step two times. 

4. Set the rollers to the next narrowest setting and run the dough through twice without folding it again. Continue to run the dough through each progressively narrower setting two separate times until you reach the desired thickness. (We stopped at setting number 5 for this recipe.) Lay the pasta sheet out on a lightly floured surface and trim the edges of the pasta so that they are square. Cut, fill and seal the pasta as directed on the recipe you are using and then repeat with the remaining pieces of dough.