The Pat Conroy Cookbook Read Free

pasta, the dough will dry out, becoming difficult to roll. Using the heels of your hands in an under-and-over motion, knead the dough (rotating it frequently) until it is smooth and elastic, at least 10 minutes.
    5. When the dough is smooth and satiny, sprinkle it with a light dusting of flour, cover with a clean dish towel, and let it rest for half an hour. You will need the rest as well because the next step is rolling out the dough.
    6. Divide the dough into three sections (or one section for every egg used) to make it more manageable when rolling. Rolling the dough by hand (instead of using a pasta machine) makes pasta that is uniquely yours because you can roll it out to the exact thickness you desire and cut it into the precise width you want.
    7. Uncover the dough and knead it a few times. Using a rolling pin (preferably a pin about 20 inches long without handles, for better control), roll across the dough (back and forth) about 6 times; turn the dough 90 degrees and roll back and forth again. You want to stretch the dough to the desired thickness (about ⅛ inch or less).
    8. Using a sharp knife, cut the sheet of dough into strips: ⅙ inch wide (tagliarini), ⅛ inch (fettuccine), or ¼ inch (tagliatelle). Drape the noodles over a thin rod (or broom handle) to dry.
    If you are serving the pasta immediately, bring a large pot of salted water to a boil and cook the noodles for less than a minute. If you decide to wait (recommended), carefully gather up the noodles and curl them into loose nests, placing them on floured baking sheets. You can let them dry for several hours or freeze for up to 2 weeks. Depending on the thickness of the noodle, the cooking time will be anywhere from 45 seconds to 3 minutes. To test for doneness, snip off the end of a pasta strand and taste
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    CHICKEN STOCK It is a rare moment in my life when I open the freezer and don’t find frozen containers of chicken and beef stock. Slow simmering is necessary for a good stock, as well as the occasional skimming of the solids and proteins that bubble to the top. No fanaticism required here, but the clearer the stock, the better the cook. Never, never stir the stock. The making of stock is for poets and philosophers, dreamers and deep thinkers with a dinner party coming up populated only with people you love.      • MAKES 4 QUARTS
    Two 2½-pound chickens
    2 large yellow onions, peeled and halved
    3 large carrots, peeled and halved
    3 whole celery stalks (with leaves), halved
    Sprig of fresh thyme
    1 garlic head, unpeeled and cut in half horizontally
    1 teaspoon whole black peppercorns
    2 teaspoons coarse or kosher salt
    1. Remove giblets from the chickens. Under cool, gently running water, rinse chickens inside and out. Pat dry with paper towels.
    2. Place all the ingredients in a large stockpot (at least 10 quarts). Add 5 quarts water (completely covering chickens) and bring to a boil. Simmer for 1 hour, occasionally skimming foam from water’s surface with a slotted spoon.
    3. Remove the chickens. Let cool slightly, pull the meat off the bones and reserve for another use. Return the chicken bones to the simmering stockpot. Depending on the stock’s use, cook for another hour (a light stock) or up to 5 hours (a richer, deeper stock).
    4. Strain the stock through a fine-mesh sieve (or double thickness of cheesecloth) into a large heatproof storage container with a tight-fitting lid. Discard solids. Bring stock to room temperature,cover, and refrigerate overnight. (To freeze, portion the strained stock into smaller containers.)
    The stock will keep refrigerated for a week or frozen for several months. (After 8 weeks the stock begins to lose favor.) Always skim the hardened (solid) fat from the surface of the stock before reheating
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    FISH STOCK                              • MAKES ABOUT 1½ QUARTS
    2 pounds mild, lean fish and fish trimmings (skeletons, *2 including heads and gills, removed)
    1 large carrot,