Sometimes Simple Ain't So Simple! - Learning To Cook Blog at - 302047

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Sometimes Simple Ain't So Simple! 
May 3, 2013 4:43 pm 
Updated: May 6, 2013 4:14 am
Simple is delicious. Simple is profound. Simple is easy? Not for me! I have the unusual penchant for making simple things more difficult. It is a curse. It is also a blessing. Yes, it is true that I can't simply have a nice cup of coffee at home. I have to roast the beans myself. I assure you, if I could grow them, I would. My wife marvels at the fact that I don't produce my own vinegar.

Dinner tonight was an exercise in making the simple difficult. If you've been following my blog, you know that I've made Ricotta Cavatelli from scratch before. It was a pain in the backside. Each Cavatelli had to be formed by hand using the flat of a knife blade to roll the dough over itself. It took forever. It is simple to make pasta difficult. You hand make it. You can also make the difficult simple by using the right tool. I did that tonight by using my new cavatelli maker. It is a CucinaPro 530. I think I am in love. It's still home made, but now it takes about a quarter of the time.

That time savings was important today because I made my own Venison Sweet Italian Sausage as well. If you want to see what the recipe looks like or try it, just follow the link. It took a good chunk of my morning to make six pounds of sausage, but it was worth it. I think I've found the right balance of seasonings, though I should have had just a bit more fat in the mix. The basic ratio of meat to fat in sausage is three parts meat to one part fat. Because I used roughly one third venison, I thought I would add juniper berries into the spice blend. I also added sage, which I don't normally use in my Italian Sausage. I can hardly wait to make sausage and peppers with these links!

Dinner made it to the table on time. I made a red sauce with the Italian Sausage, and dressed the cavatelli with it. And I served French bread slices with a nice garlic oil, and made a quick green salad with grape tomatoes and Greek olive mix. It was a delicious, profound dinner, but easy might be stretching it. But the new cavatelli maker helped to simplify the difficult.
Ricotta Cavatelli
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Venison Sweet Italian Sausage
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May 3, 2013 6:08 pm
no doc not simple but oh looking so good.
May 5, 2013 12:39 pm
Doc you gotta stop your killin me. You sent this over the top with the fresh cavatelli my favorite. I am so jealous you got a machine to make them cause they take forever but are worth it. Add to it the venison sausage and you got me its the best. I have a local butcher that does our deer for us and puts the sausage together with the trimmings its awesome. How long does it take to get to Minn. from SC? hehe. Looks great enjoy
May 5, 2013 4:39 pm
Thanks Joey Joan! Fixed the rest of the Cavatelli for lunch today. Yum!
May 5, 2013 4:45 pm
Grumpygrandpa, I would make them without the machine. You're so right that they are worth it. Now I'll have to try making potato cavatelli. I thought I had bought the model that made gnocchi as well, but I was mistaken. Maybe I'll just buy a gnocchi board and roll my own. I'll be about a three day trip from SC.
May 5, 2013 5:53 pm
Great looking meal Doc. Why would you want to buy a gnocchi board? And what does one look like? I'll have to google it. Just use the back of a food grater.
May 5, 2013 6:21 pm
Hey Doc, I looked it up,$4.99 at Bath and Body, we don't have that store here, but like I said, the back of a grater works just as good. I made some the other day, so good.
May 6, 2013 4:14 am
manella, I think I will try it with a grater and a fork before purchasing a single task item again. I had intended to buy the Gnocchi, Cavatelli maker. It performs two tasks (albeit related tasks) and is more worth the expense. Maybe I'll make my own Gnocchi board next year after I set up my work shop. Does the grater leave deep grooves or shallow dimples.
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

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Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
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