lazy noodles (kluski leniwe) with pesto

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I have been so lazy lately.  But seriously, I am not sure what is going on.  There are two possibilities I can fathom, allergies or the end of summer just makes us lazy.  I went to Chicago for a week and since returning it has been hard to want to cook or exercise or do anything productive.  I just want to take leisurely strolls through the park and read a book in the grass, drinking cappuccinos and eating bread.  Again, the city is even more empty the last two weeks of August and I love it so much but it is not helping my laziness.  Now it is September 1st and it’s chilly in the morning and evening, which is so refreshing!  Overall not a bad summer.

So lazy noodles is a thing in Polish cooking.  Who doesn’t love lazy cooking!  We need more recipes like this in life.  They are also sometimes called lazy pierogi or lazy kopitka (which means little hooves and is another dish that uses potato instead – but I guess the lazy way is like this with cheese).  I seemed like the best thing to make since I’m lazy, and because it’s actually really good.  They are similar to gnocchi, using cheese and flour to make little dumplings.  But they are a bit more sloppy and lazy perhaps.  Pesto is also a bit of a lazy choice in my opinion, plus the basil you can get now!  Lazy noodles are often just served with browned butter breadcrumbs (so good!), little bacon bits or just sugar and butter.  But really they can be served with many other sauces, but just remember – keep it lazy!

Also I don’t do the whole pine nut pesto thing, in America pine nuts cost an arm and a leg, and I like my limbs thank you very much.  It’s walnuts for me.

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This version of lazy noodles I made is not the laziest.  The laziest would be to just take some farmer’s cheese and mix in an egg and then just add flour until you get the consistency you need.   I wanted mine to be extra good so I went for the slightly less lazy version where you beat egg whites and soften butter and all that jazz.

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Lazy Noodle (Kluski Leniwe) with Pesto

3 eggs separated

6 tbsp unsalted butter, softened

2 1/4 cup soft farmer’s cheese

pinch of salt

1 1/3 cup all purpose flour (plus more for shaping)

1 1/2 cups basil, washed and dried

1/3 cup walnuts

1/3 cup olive oil

1/4 cup grated Parmesan cheese

1 garlic clove

juice of half 1 lemon

salt and pepper

-fill a large pot with salted water and set to boil.

-make the pesto by mixing the basil, oil, walnuts, olive oil, cheese, garlic and lemon in a food processor.  don’t over blend it, just pulse until it’s all blended nicely into a paste/sauce type texture.  season and pulse a couple more times.  set aside until the noodles are done.

-beat the egg white until soft peaks form and set aside.  mix the egg yolks with the softened butter.   mix the farmer’s cheese with the yolks and butter and add salt.  gently fold in the egg whites.  fold in the flour in small batches and mix well.

-flour your work surface well.  the dough will be very sticky so use a bunch of flour and don’t overwork it.  divide the dough into four parts.  take one part and gently form it into a long snake shape (sorry, just makes the most sense to describe it like this!), use your fingers to pinch and form it then roll it back and forth the make it longer.  you can make it as thin as you want but not too extreme, then cut the snake into even pieces and place on a floured plate or cutting board.

-place them into the boiling water not all at once.  they will float to the surface when they are done, just a minute or two so keep checking.  place them in a strainer and when they are all done toss them in your pesto!

Violà -jrad

lemon lavender farmer’s cheese pie

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I am a pie person.  I would make pies all day over cake hands down.  Cakes are pretty and delicate, like your friend who doesn’t leave the house without blow drying their hair and always has their nails painted.  Pies are like your friend who wears pony tails and whenever they paint their nails they chip in two seconds anyway so they gave up doing that (me).

Last summer, and probably the summer before, I was making lots of pies and one time I got a really bad burn that gave me a good scare.  I didn’t have pie weights or dried beans and instead thought I would just put a small pot on top of the crust. All good but when it was time to take the pie out I totally forgot that the pot had been in the oven and I just picked it up, and obviously dropped it right away, and then I freaked out for about an hour.  I was home alone but my neighbor who happened to be in nursing school came up and basically told me I was okay I just had a bad burn (it felt a lot worse) and I did all that he said.  And then I still took my pie and went to my party and just had a couple drinks to numb the pain.  A couple months later my friend who I saw that same night gave me pie weights and a pie case for my birthday!  You live and learn and now I have an awesome pie case that everyone loves.  (I was not scarred by this experience, I will forever be making pies.)  I have another bad pie story, but I think that is enough for today.

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I am indulging in the fact that spring smells so good that I just want to eat flowers so I’ve infused this with lavender.  As for the cheese, it doesn’t really taste like cheese.  Farmer’s cheese is a pretty mild cheese so you can flavor it really nicely and it tastes great with honey.  If you can’t find it you can make it!  (This version is the best but it might take a couple of days – and I am hoping to make some using buttermilk! and post it).

Or use ricotta.

I have also really been liking putting rye flour in my pie dough, and I think it’s a good choice here.  It is a little tougher to work with, so know it isn’t as smooth and elastic.

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Lemon Lavender Farmer’s Cheese Pie

dough:

3/4 cup unbleached all purpose flour

3/4 cup rye flour

1 tbsp sugar

1/2 tsp salt

8 tbsp (1 stick) cold unsalted butter, cut into small pieces – plus more for pie pan

3 tbsp ice water (plus extra in case you need more)

splash of apple cider vinegar

pie:

2 cups farmers cheese (or ricotta)

1/2 cup milk

1/3 cup honey

3 eggs

1 tbsp edible lavender flower buds

juice and zest half a lemon

-first infuse the milk with the lavender.  pour the milk into a small saucepan and add the lavender.  bring to a boil and then turn off the heat and let it sit until you need to use it.  make sure to stir it a bit too, the milk can get a layer of film if you don’t.

– to make the dough mix the flours with sugar and salt.  i like to keep my chopped butter in the freezer for a minute or two while I get the flour and water ready.  the cold water I also keep in the freezer with an ice cube and a splash of apple cider vinegar already in it.  mix the cold butter pieces into the flour and use a pastry cutter to blend until you have little pea sized butter pieces, make sure not to blend all the butter and make sure it stays cold.  add a tablespoon of water at a time mixing with your hands to form a dough that is not too sticky or to dry.  add more water if too dry and more flour if too wet.  make a flat disk and wrap it in plastic to let it sit in the fridge for at least a hour.

– the crust will be partially pre-baked.  so preheat your oven to 425 degrees and spread butter in a 9-inch pie pan.  roll out the dough and place in the pan leaving some on the edge.  poke a few holes with a fork.  leave it in the fridge until the oven is ready.  fold the edges however you like, here are some options.

– place parchment paper on the crust and place either pie weights or dried beans on top.  bake 15 mins until just slightly golden but not fully cook.  remove and let it cool.  I put mine in the fridge for a bit after it cooled to room temp.

– strain the milk and squeeze out the milk from the lavender buds.  mix the cheese with milk, honey, lemon juice and zest.  mix it well and add the eggs one at a time.  pour into your cooled pie crust and the whole thing can sit in the fridge.

– preheat the oven to 350 degrees.  place the pie on a baking sheet on the middle rack and bake the pie for 35-40 minutes, rotating half way through.

– let it cool for about 2-3 hours before eating.

-juliaradish