PAT'S PASTA SALAD

Photography by Michael Long

PAT'S PASTA SALAD was created by Pat (my boss,manager,driver,wife).  We had this SALAD at one of the local Restaurant's, Here in Palm Springs. This salad is way over the top for good!  So anyway, we got some to take home and started DECONSTRUCTING that puppy.  And we have come up with a wonderful SALAD...  

So with that Here you go!!! Pat's pasta salad... 

Ingredients:

• 4          Cups    Tri-Color Rotini or other colored Dry Pasta,  uncooked


• 1          Cup      Mayonnaise,  I used Mirclewhip


• 1/4      Cup      Distilled White Vinegar


• 2/3      Cup      white sugar,  (granulated)


• 1-3/4   Tabl     Yellow mustard


• 1-1/2   teasp   Salt


• 1/2      teasp   ground black pepper


• 1         ea        yellow bell pepper


• 1         ea        orange bell pepper


• 1         ea        red bell pepper


• 1/4      cup      grated carrots


• 1         med     diced onion

Directions:

1. Bring a large pot of lightly salted water to a boil.  Add the pasta and cook until tender, about 8 minutes.  See package for times. (Or better yet, taste test)


2. After pasta has cooked,  Drain pasta into a colander and cool with tap water to rinse. 


3. In a large bowl mix together the mayo, vinegar, sugar, mustard, salt and pepper.  Add the balance of ingredients.  Bell peppers, onion, & pasta.


4. Stir to mix and make sure all the ingredients are well coated.  


5. Place bowl in frig and let the flavors marry together.  Let set at least several hours.  Or better let sent over night.  


6. Put your pasta salad in a fancy bowl.  Get a big spoon and just go for it.  

This serves about 12ish. The prep time depending on how good your are with a knife, and how much coffee you've had that day...

NOTE:  You don't really need to use those bell peppers.  Use different colors if you like,  Hey do what ever you like... It's all in the taste buds.. Just make it pretty and above all make it taste good...

SOME OF MY SOURCES

Here is a list of some of my sources.  You'll also see the web address, and comments.  Most of these you may already know about, Some you may not. I hope you find this list helpful.  Almost everyone I've ordered from. If not ordered from, at least chatted with. 

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The National Pork Board:    http://www.porkbeinspired.com/Cut_Sausage.aspx 

  A great website, Covering just about anything you might want to know about Pork.

The National Onion Association:  http://www.onions-usa.org/

  Another great site.  Kim will get back to you asap with an E-mail  Super lady over there.

Oregon Truffle Oil:  https://www.oregontruffleoil.com/

  White Truffle Oil: Never ordered from them.  However, there website is very clean.  I would feel safe ordering from them. 

The Fresh Loaf:  http://www.thefreshloaf.com/   

  Carries News & information for the Amateur Bakers & Artisan Bread Enthusiasts.

The Chocolate Life: http://www.thechocolatelife.com/

  An internet group set up for chocolatetiers to meet & converse, trade ideas.  I'm a member.  Extremely helpful group to anyone that asks questions etc.  A group anyone with an interest in chocolates should join.

Dessert Professional:  http://www.dessertprofessional.com/ 

  Another internet group for the dessert maker etc.  Another wonderful group that I'm a member of.  You can ask them anything about desserts and they will work with you to get an answer.  Another group you should join if your into desserts.  Fantastic group!!!



Amazon.Com:  https://www.amazon.com

  I order tons of stuff from there. Great service, Wait for sales if you can.  I have found some great deals. 



Self Life Advice:  http://shelflifeadvice.com/

  A very nice website about self life.  They have a Tips, A list of all foods and how long they are good for.  Everyone should look at this one!!!



Still Tasty:  http://www.stilltasty.com/

  Another great website.  Pretty much the same as the one above.  It's a matter of which one is the easiest for you to get around on.



Allergies:  http://grou.ps/allergy_bloggers/home

  A group for people with allergies.  A wonder website.  Covers all food allergies.



National Pasta Association: http://www.ilovepasta.org/index.html

  A place to go to find out just about anything you want to know about pasta.



Bake Decorate Celebrate:  http://www.bakedecoratecelebrate.com/

  A pretty inspiring website for cake decorating for the amateur baker. 



I'm cooked:  http://www.imcooked.com/

  A website to post your cooking video's 



The Chocolate Addict:   http://www.thechocolateaddict.com

  A great website about chocolates, working with chocolates, video's,& materials.



Calorie Counter:  http://caloriecount.about.com/

  Looks like a very usable website.  I've used it several times and was very happy.



Pressure cooking with Lorna Sass:  http://pressurecookingwithlornasass.wordpress.com/

  If your into Pressure Cooking this is the go to lady. Book author, Chef



National Honey Board: http://www.honey.com/nhb/home/

  The National Honey Board,  What more needs to be said!!!



Dry Spice:  http://www.dryspice.com/

  Little containers that you put in your spice containers.  I use alot of these.  Tell Ken that I sent you...



ChocolateSource:  http://www.chocolatesource.com/home/index.asp

  All Chocolates,  Great people to work with.  All your major brands. 

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I hope that some of these websites are of some help to you.  These are all from my "Favorites"  I have a ton more, But these are the most active ones.  I'm sure that I didn't list some of your favorites, So bear with me on that.  Let me know if you a favorite one or ones, and I'll list those also. 

PASTA, PASTA & PASTA

If you get a chance go over to the http://www.ilovepasta.org site.  It's the National Pasta Association.  It's a great resource of information.  That's where I got this information. I wanted to show you different types of Pasta, there shapes and how they are used. 

This is just a few of the Dry pasta's that are available on the market. ( Fresh or homemade pasta is a totally different thing.  We'll cover Fresh pasta shortly.)

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  Angel Hair, Capellini ("Fine Hairs")   These thin, delicate pasta strands are best if used with thinner, delicate sauces.  Other uses: break in half and put in soup, use in salads, or stir-fry meals.

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Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.

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Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

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Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese. 

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Linguine   (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes. 

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Macaroni  (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

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Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. 

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Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads. 

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Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. 

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Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. 

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Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. 

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Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. 

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Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. 

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Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

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Several note about cooking pasta.   

1. Use plenty of water.  Use at least an 8qt pot.  


2. After the water is Boiling,  Add some salt to the water.  About 1 tablespoon or less.  It's the only chance you have to season the pasta. 


3. Add your pasta only after the water is at a full boil. 


4. Remember the Pasta waits for no one!!  Have your sauce ready before you cook your pasta.  Do Not throw out the pasta water, till you have completed the meal.  If you need to thin out your sauce use the pasta water.  Works fantastic.


5. Cook your pasta till it is almost done.  Then drain your pasta and add to the sauce. Then do your plating... Works great everytime!!!

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If you need more information about Pasta, Click on the logo below and it will take you right over to the National Pasta Association.

All the information and illustrations were provided by the National Pasta Association.

MORE HELPFUL HINTS

Here are some more hints that might help around the kitchen.  

Photography by Michael Long

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Here is the YEAST SUBSTITUTIONS:

To convert cake yeast to instant yeast:

For 1 packed tablespoon cake yeast use 2 teaspoons instant yeast or

2-1/2 teaspoons active dry

OR

To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times

the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry

yeast

To convert recipes calling for active dry yeast to instant yeast: Use 0.67 times

the weight; or, for 1 teaspoons active dry yeast, use 3/4 teaspoon instant yeast

To convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32

times the weight; or, for 1 packed Tablespoon (21 grams) fresh yeast, use 2

teaspoons instant yeast

http://www.fornobravo.com/forum/f19/instant-yeast-vs-active-dry-yeast-1551.html

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Get some long Tweezers for the kitchen.  They are great for working with very small foods or objects. You can use them for plating, Getting that little bit of paper that stuck to the butter...That kind of thing.  A lot of hardware stores carry them.  I use mine for putting that little bit of garnishment on top of the plate. 

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Funnels are always handy around the kitchen.  I have one for wide mouth canning that is used probably the most.  I also keep a bunch of plastic ones of different sizes, That I got from the hardware store. 

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Probably the Best thermometer I've ever had is one put out my Polen.  It has a long cord for the probe, Has magnetic back,  Has a lot of features that you will find very helpful in the kitchen. 

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Blue painters tape, and sharpie's,  You can label most anything you want, and date it right then.  The Blue tape doesn't leave a mess, peels off very easy.  Great for the left overs.  Leftover name, date. etc... 

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A set of small cans, like the kind you would get creamed corn in.  Take the  ingredients out of the cans,  peel the paper off the can, cut the bottom out of the can, run through the dishwasher, and poof, you have plating molds, or baking molds, or what ever you want to use them for.  And if you bend one, eat more corn. 

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Wire whips,  Try hanging them under your upper cabinets along the back on cup hooks.  They are handy, out of the way, easy to get to,  And make your kitchen look pretty cool.  I have about 8 whips hanging up ranging in size from a 12" on down. 

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I put my recipes in plastic sleeves.  It protects the recipe, you can add notes to the recipe either with removing the recipe and writing on them direct. With a china marker you can check things off the recipe as you go along.  That way you won't forget anything ingredient or step.

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Having problems with your cutting boards falling over,  Try using bookends. The metal ones,  works great.  I keep my boards in the cabinet above the frig.  And they are always standing up, just waiting for me to grab one and do my thing.  I also have the boards in different colors, one for Chicken, Vegs, Meats, Pork, CHOCOLATES, & Breads.

While your at the office supply house or store,  get some magazine holders.  They are just the right size to hold the rolls of wax paper, plastic wrap, that sort of thing.  And you can probably put 4 or 5 rolls in each one.  They also fit very nice next to the cutting boards. 

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Remember the coldest part of the frig is at the bottom.. heat rises, cold sinks.  So I keep my thermometer at the top shelf.  That way I know the bottom will be cold. 

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I hope that I've given you some ideas to make you kitchen easier to work in. I'm sure that a lot of you have already found and using some of these tricks and have more than the ones that I've talked about.  But what the heck.  If you have some ideas, or tricks that you use and want to share them, let me know and I will put them up here for all to enjoy. 

SOME HELPFUL HINTS IN THE KITCHEN

Here are some helpful hints, ideas and some other stuff for you. 

For baking here are some substitution list on flour:

• IF YOU NEED    YOU HAVE ON HAND                 SUBSTITUTE 


• 1cup AP Flour                  Cake Flour                    1cup Plus 2 tablespoons CAKE FLOUR


• 1cup AP Flour            Self-Rising Flour                 1cup Self-Rising OMIT SALT& BAKING POWDER


• 1cup AP Flour                Bread Flour                     7/8 cup Bread Flour


• 1cup CAKE flour             AP Flour                         7/8cup AP Flour + 2 tablespoons Cornstarch

•  IF YOU DON'T HAVE                                            TRY THIS...


•  Arrowroot, 1 tsp                                                    Cornstarch, 3/4 tsp or 1-1/2 tsp flour


• Buttermilk, 1 cup                                                    Vinegar or lemon juice, 1  tbsp+warm milk to =1c   


• Baking Powder, 1tsp                                              Baking soda, 1/4tsp+cream of TARTAR 1/2tsp


• Corn Syrup, lite 1cup                                             Granulated sugar, 1.25cup+.25cup water


• Vanilla Bean, 1 Bean                                              Pure Vanilla Extract, 1 tsp ______________________________________________________

HIGH ALTITUDE COOKING



When you are above Sea Level, certain foods and methods of preparation can be effected by changes in Air Pressure.

• The boiling point of liquids and oil is lower.  Vegetables and eggs take longer to cook.


• Cooking liquid evaporates faster. So you use 10-25% more liquid. 


• Flour generally will be dryer thus will absorb more liquid. So it's best to use a minimum amount, up to 1/2 cup less. 


• Braised meats may take twice as long to cook, because there is less pressure to force the steam into the meat.  And easy fix for that is Increase the heat slightly, and add more liquid. 


• Yeast bread will rise faster


• Baking powder is more efficient.  Use a touch less or increase cooking temp by 20-30 Degrees.

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When using salts,  Always use Kosher salt unless the recipe tells you otherwise.

Using Sea Salt or Kosher salt, you will generally take in less Sodium Because the grains are bigger and you get more of a salt taste.

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TO Kick up a Risotto,  Try adding a Tablespoon or maybe TWO of Mascarpone cheese at the end.  It mellows out the Risotto.  This works like a dream. 

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MICROWAVE POWER:

Power                                                        Adjust Recipe

650-850 Watts                                       as per recipe

850-1000 Watts                                     35% less

1000-1300 Watts                                   45% less

1300-1625 Watts                                   50% less       

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To kick up CHOCOLATE TASTE,  try adding a little espresso to the chocolate, You don't taste the coffee flavor, but it does intensify the richness of the chocolate. Add your espresso when your either melting the chocolate or changing it from powder to liquid state.

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LIQUID MEASURING TIPS: 

Fats, Such as Butter, margarine and/or shortening. you should measure when the material is at room temp. Because it will pack better and measure more accurately.

When measuring sticky liquids, such as syrup or honey, first spray the device with Cooking spray, The material will release better.

Do not pour liquids into measuring devices over you mixing bowl.

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SELF-RISING CAKE FLOUR:  Contains added monocalcium phosphate or calcium acid phosphate bicarbonate  of soda, and salt. NEVER, NEVER USE IN PLACE OF REGULAR CAKE FLOUR!!!





Storing Flour: Flour should be stored in an airtight container in a cool dry place, All Flours can be frozen for up to two years. Double-seal the flour in resealable freezer bags, or Vacuum pack the Flour before freezing.





Measuring Flour:  Measure flour by spooning it into a measuring cup until overflowing and then level the top with a knife or straight edge.  DO NOT COMPRESS THE FLOUR. If you use too much flour for cakes, your cake will be dry and tough.  On the other hand, too little flour, and your cake will lack structure.

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CREAM OF TARTAR:  Always keep Cream of Tartar on hand, One use is to stabilized egg whites, and to inhibit crystallization of sugar syrups.  It is also great for taking the HARD WATER STAINS out of Aluminum pots.  Add several table spoons to water that is filled up to the stain line.  Boil with a lid on pot and boil for about 10 minutes.  Your pot will come out looking like new.  This is just for Aluminum pots and Hard water...

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PAN SIZE AND VOLUME:



9x2 round cake pan             Holds 9 cups

10x2 round cake pan           Holds 11 cups



8x8 square cake pan           Holds 8 cups

9x9 square cake pan           Holds 11 cups



8.5x4.5x2.5 Loaf pan           Holds 6 cups

9x5x3 Loaf pan                   Holds 8 cups

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USING COOK TOP PANS:

Always heat up the pan to where you wave your hand over the pan you can feel the heat, Then add your fat, oil, or etc.  The oil in the pan should have a shimmer effect to it.   Then put your protein in the pan.  Then lower you pan temp. The protein will release when the cooking side is done.  If the protein sticks it means that it is not ready to flip over.  Always have the protein come to room temp first before trying to cook.  Also, When the protein is done Wrap the meat etc. in foil and let it rest for at least 5-15 minutes.  This will keep the juices in the meat or fish.  But note that the level of done increases.  So if you want Medium Rare. Cook the meat to Rare, and let it rest and you will have Medium Rare.

Never stick a fork in the protein while it is cooking,  All the juices will run out...

You can deglaze a pan after you remove the protein with wine, water, broths, most any liquid will work... The bits on the bottom of the pan has tremendous flavors.  You want that in your sauces.

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I've used all my left over brain cells working on this,  So if there are some miss spellings, just look over them.  If the sentence structure isn't up to par.  Just think to yourself, hey that guys is old and he's missing a few brain cells.  But everything here is the truth,  Either proven by me or some one else.  So make come copies and send them to the grandkids or kids or the person you work with that really thinks that they can cook. 

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"If a task is once begun, never leave it till it's done. Be the labor great or small, do it well or not at all."

Authorship Unknown

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I'VE ALSO ADDED TO THE EQUIPMENT PAGE A NEW POST.  AND I'VE ADDED A NEW RECIPE ON THE SAUCE PAGE.  BOTH OF THEM YOU NEED TO CHECK OUT.