FRESH PASTA DOUGH

Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

16 OZ. Semolina Flour
8 OZ. All Purpose FLOUR
9 Oz. Eggs
2 ½ Oz. Water
1 Oz. Extra Virgin Olive Oil

In the bowl of an electric mixer, combine the Semolina and AP flour.

Mix on speed 2 for 1 minute.

Combine the eggs, water, and olive oil, and lightly whisk together.

Stop the mixer and add the liquid.

Mix on speed 2 until dough is firm and in a ball.

Let rest for 1 hour.

Roll into desired shapes.

                                  —–  Courtesy of Chef Zac Bentzel  —–



CHEDDAR & CORNMEAL ICE BOX CRACKERS

Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

1 Cup all purpose flour
Pinch of nutmeg
2 Tbsp. yellow cornmeal
1 Tbsp.butter,  cut into small pieces
1 ¼ Tsp. Kosher salt
1 Cup grated cheddar
¼ Tsp. cayenne pepper
¼ Cup + 1 Tbsp. milk

Combine dry ingredients into food processor and pulse.

Add COLD butter and pulse to texture of coarse cornmeal.

Add cheese and pulse.

Add liquid and pulse until it comes together.

Remove from processor and form into 2” wide log and wrap in plastic.

Chill for 24 hours.

Slice into ¼” slices and place on sheet pan.

Heat oven to 325° and bake 25-35 minutes.

Yield: 20 Crackers

—–  COURTESY OF CARIDAD COMMUNITY KITCHEN  —–



GARLIC ROASTED PORK LOIN

Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

3 ¼lbs. Whole pork loin
15 Each garlic cloves
¼ Cup Canola oil
1 TBsp. Thyme
2 Tbsp. Salt
½ Cup onion
2 Tsp. Pepper

Trim pork loin as needed of any excess fat.

Place oil, salt, pepper, garlic cloves, thyme, and onion in the food processor and puree to a smooth paste.

Rub the garlic paste on the pork loin evenly.

Heat your oven to 425°.

Place the garlic-rubbed pork loin in the oven for 15 minutes.

Turn the oven down to 300° and cook for an additional 35-40 minutes and until the internal temperature of the pork loin is 145°.

Remove pork from oven and allow it to rest on the counter for 10 minutes.

Slice into 1” thick pieces and enjoy!

—–  COURTESY OF CARIDAD COMMUNITY KITCHEN  —–