Fresh Pasta

Fresh Pasta

Recipe courtesy of Mario Batali

Yield:1 pound of pasta, 4 servings

Level: Easy

Ingredients

  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

 

 Recipe courtesy of Mario Batali

with the Food Network

How To Make Fresh Pasta from Scratch

How To Make Fresh Pasta from Scratch

~ COOKING LESSONS FROM THE KITCHN

 

Note ~ I don’t have a pasta machine so I roll with hand cut, pun intended 😉

In this guide, I’m walking you through every single step in detail, but in reality, fresh pasta comes together quite quickly. Mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes. You can use this resting time to pull together the ingredients for the pasta sauce. After resting, rolling out and cutting the dough takes maybe another 10 to 20 minutes, depending on how fast you go and how many helpers you have.

Speaking of helpers, it helps to have a few. You can definitely do it by yourself, but it’s really nice to have an extra set of hands, especially if you’re hand-cranking the dough through a counter-top pasta roller. Whether working by yourself or with someone else, I find that you fall into a rhythm of rolling the sheets of pasta, cutting the noodles, and sprinkling everything with flour.

Ready? Let’s make some pasta.

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Fresh Egg Pasta

From The Kitchn – via Emma Christensen
Makes enough for about 4 to 6 servings

What You Need

Ingredients
2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs

Equipment
Mixing bowl
Fork or dough whisk
Pasta machine (see Additional Notes for rolling pasta by hand)
Baking sheet
Clean dishtowel

Instructions

1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.

2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.

Note: You can do this on the counter-top “Italian Grandmother Style” if you prefer, but I find it’s easier and less messy to do it in a bowl. For food-processor instructions, see below.

3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don’t worry if you haven’t used all the flour.

4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.

5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.

Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.

6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.

Note: The name of the game at this point is to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.

7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.

9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

Note: I find it easiest to roll all the pasta at once before proceeding to cutting it into noodles. I sprinkle the sheets of pasta liberally with flour and overlap them on a floured baking sheet, covered with a towel.

10. Cooking, Drying, or Freezing the Pasta: To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.

Additional Notes:

Pasta Dough in the Food Processor: Combine all the ingredients in the bowl of a food processor. Pulse until combined, then run the processor continuously until a dough is formed. Proceed with kneading and shaping the dough as directed.

Rolling and Cutting Pasta by Hand: It can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn’t stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.

Easy Appetizer – Slow Cooker Glazed Bacon Wrapped Sausage Bites

Easy Appetizer – Slow Cooker Glazed Bacon Wrapped Sausage Bites


My daughter made this recipe – from  Merry About Town & loved it. Well…now she has moved in with me (it’s a “village for Lily” thing) and made it for all of “us”. Everyone loves it. What’s not to love about pork on pork?
i 💓 🐷 🐖 ️ ✓
🐽 ️
Another reason to love it…it’s EASY, it’s easy and it’s easy  Did I say it’s easy? ️ 😆
 Ingredients

3 large links of pre-cooked sausage such as Kielbasa or Mennonite sausage (~1 1/2 pounds)
Raw Sliced bacon (~1/2 pack)
1 cup brown sugar
3 Tbsp grainy mustard
toothpicks

 Instructions

Cut sausage into rounds about 1 inch thick.
Cut bacon slices in half both ways so that you get 4 long thin pieces.
Wrap each piece of sausage with one of the 1/4 bacon pieces, secure with a toothpick and place in a regular size crockpot.
Continue until all your sausage is wrapped and in the crockpot.
Add brown sugar and mustard to the crockpot.
Gently stir so the sausage is covered with brown sugar and mustard (it will not be over all of it but you don’t want one big clump of sugar at the top).
Cover and cook on low for 6- 8 hours or on hight for 4 hours.
Pour in to a dish to serve or serve straight from the crockpot.

.”our” personally preferred bacon for this recipe 😀

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Fettuccine Alfredo

Fettuccine Alfredo

fettuccine-alfredo
– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

How to Make [the best] Chai [ever]

How to Make [the best] Chai [ever]

– courtesy of the hathi cooks

NOTE – THERE ARE SOOO MANY VERSIONS with slight variations, but BASIC SPICES ARE OBVIOUS & add your favorites. I’ve perfected my own method (w/coffee filter, spices, tea & a stapler) 😉

Just sayin ♡

How to Make [the best] Chai [ever]

November 28, 2011

Chai has always been an integral part of our daily lives as well as our get togethers with friends and family.  At family reunions, my father had the honorary title of “chai master” and mine was “junior chai master.”  We used to joke about how when we were all sick of being doctors, we would retire and open up a small cafe called “Good Chai” and stock it with the best chai in the world and some mighty delicious snacks.  That way we could continue the tradition of people coming to our house and sipping mug after mug of chai and letting their problems melt away in the delicious warmth of this wonderful drink.

 

The Basics of Chai

Chai is a ubiquitous drink in India.  It is made across the country and is drunk both at home and at tiny tea stalls on road sides everywhere.  Interestingly, this beverage that so many people associate with India was actually not consumed until the time of the British Raj.  India grew a large amount of tea in areas such as Assam and Darjeeling, however the majority of Indians consumed coffee.  The British East India Company became concerned as they realized they were losing a vast source of income to the Chinese, who had a virtual monopoly on tea sales.  Thus, the East India Company began promoting tea to Indians.  At first, the Indians were skeptical, and did not want to abandon their strongly flavored coffee.  But eventually someone added strongly flavored spices to a sweet and milky tea and masala chai took off!  The chai is sweet and spicy with a subtle burn at the back of the throat.  It is, in a word, wonderful.

The Tea Leaves

The tea used in chai is very crucial to the final flavor of the tea.  Many people assume that they have to use the best quality tea available and use whole leaf Darjeeling or Assam tea, and end up with chai that does not taste quite right.  The tea for masala chai is a variety known as “mamri” or “little grain” tea.  It is cheap and strong and holds its own against the strong spices in the chai.  I recommend making a trip to an Indian grocery store to buy brands such as Lipton Yellow Label TeaJivraj No. 9, or Taj Mahal Tea.  If you do not have an Indian store nearby, buy Lipton or some other similarly cheap and strong black tea bags from the grocery store.  This tea will probably become your “chai only” tea, as it is not necessarily the best to drink plain, but is absolutely wonderful with milk, spices, and sugar.

The Masala

 

Much like the recipe for garam masala, this recipe also comes from my paternal great-great grandmother and has been passed down through the generations, giving all of us some pretty incredible chai.  While I am obviously biased I really do believe our masala is what makes our chai so special.  The chai masala is a delicious blend of cloves, ginger, cinnamon, cardamom, nutmeg, and black pepper.  All of the spices add a delicious warmth to the chai, and the black pepper and ginger add a subtle heat as well.   We have a specific ratio that we follow to make the spice blend, but feel free to adjust it as you deem fit.  If you’d like less burn, decrease the black pepper, if you love cardamom, bump that up.  The recipe is a great guideline, but feel free to change it as the seasons and your mood change!

Warning–Nerdy science note:  The flavors that make spices taste delicious are all aromatic compounds.  Aromatic compounds are made of molecules that contain a structure known as a benzene ring, meaning they dissolve best in alcohols or fats.  You may have notices this when making drinks, that adding a twist of lemon to a martini adds significantly more flavor in a shorter amount of time than adding a twist of flavor to a glass of water.  Similarly, if you make this chai with a non-fat milk, you won’t extract as many flavors from the spices as if you make it with a milk that has some fat.  So do your spices a flavor, and don’t make this with skim milk.  Nerdy science note done.

Making the Chai

There are many ways to make chai.  Some start by boiling ingredients sequentially, and others have strict rules about only stirring the chai 3 times in clockwise circles.  The way that my family makes chai is relatively straightforward.  We dump all the ingredients in the pot and let it come to a slow boil until it turns a beautiful, rich color.  We use loose leaf tea, so it is necessary to strain the tea once it is fully cooked (having a spouted pot will really help decrease spills).  Strain the tea, sit back, and enjoy.

 

How to Make [the best] Chai [ever]

Prep: 5 minutes Cook: 5 minutes Yield: 1 eight oz serving of chai, makes about 3 cups of masala

Delicious, authentic chai, passed down from my great-great grandmother. Spicy and sweet and absolutely wonderful!

You’ll Need…

  • For the chai:
  • 1/2 cup milk (not skim milk, see nerdy science note above)
  • 1/2 cup water
  • 1 to 2 tsp. sugar, or your favorite sweetener
  • 1 tsp. loose tea leaves
  • 1/8 to 1/4 tsp. chai masala depending on your spice preference, see recipe below
  • For the chai masala:
  • **Please see additional notes below before proceeding regarding the total amount to make as well as the amount of black pepper**
  • 160 g. whole black peppercorn (or finely ground, same weight. Volume: 1 cup + 7 Tbsp)
  • 125 g. whole dried ginger or ginger powder(Volume: 1 cup + 8 Tbsp)
  • 50 g. cinnamon sticks (or finely ground, same weight. Volume: 1/4 cup + 2 1/2 Tbsp)
  • 50 g. whole cardamom seeds (or finely ground, same weight. Volume: 1/2 cup + 1/2 Tbsp)
  • 5 g. whole cloves (or finely ground, same weight. Volume: 1 Tbsp)
  • 5 g. nutmeg (or finely ground, same weight. Volume: 1 Tbsp)

Directions

  1. For the chai:
  2. Pour all ingredients into a (preferably spouted) saucepan. Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into a cup, and serve.
  3. For the chai masala:
  4. If you are using whole spices, weigh out the appropriate amount, place in spice grinder and grind into a fine powder. Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen. Do not expose to too much sunlight.

Additional Notes

The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Please note, you will get best results if you weigh the spices, it’s most accurate. 

The masala recipe makes a LOT of masala. Feel free to make 1/5 of the recipe, that’s the easiest number to divide if you have an accurate scale. 

Some have said that the recipe is a bit spicy for them. For those of you who are finding the recipe a bit too spicy, feel free to decrease the black pepper. Perhaps start by cutting the amount in half (80g) and then making a cup, if you can think you can tolerate more black pepper start adding in 10 additional grams of black pepper until you get to your perfect spice level!

Sheet Pan Balsamic Steak & Potatoes

– courtesy of Delish

– by LINDSAY FUNSTON


https://youtu.be/dshcXJ_bV34

Sometimes all you really need is steak & potatoes.

INGREDIENTS

  • 1 lb. baby potatoes
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. olive oil
  • 3 garlic cloves, minced
  • Chopped fresh rosemary, plus sprigs
  • 1 lb. flank steak

DIRECTIONS

  1. In a large pot of salted boiling water, boil potatoes until tender, 12 minutes. Drain.
  2. Heat broiler. Transfer potatoes to a large rimmed baking sheet and toss with 2 tablespoons olive oil, garlic, and rosemary.
  3. On a plate, rub steak with oil and lemon juice and season generously with salt and pepper. Nestle in the middle of the potatoes.
  4. Broil until steak is medium, 4 minutes per side.
  5. Let rest, then slice and serve.

LONGBOY CHEESEBURGER

LONGBOY CHEESEBURGER


My dad use to make these regularly when I was growing up; but I thought he made it up 😀

Ingredients

  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup chopped onion
  • 1/2 cup crushed cornflakes
  • 1/2 cup heavy whipping cream
  • 2 loaves brown ‘n’ serve French bread
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  1. In a 2-quart bowl, mix together first eight ingredients. Cut each loaf of bread in half lengthwise; spread one-fourth of meat mixture over each half, covering all the way to edges. Place on baking sheet.
  2. Bake at 350° for about 25 minutes or until meat is cooked, sprinkling with cheese during the last 5 minutes of baking. Cut into slices to serve. Yield: 8 servings.



I found the recipe via an old cookbook…still available on Amazon. 

CITRUS CAPRESE

CITRUS CAPRESE

citrus-caprese

CITRUS CAPRESE
– from the Queen Creek Olive Mill

INGREDIENTS

1 Arizona navel orange

1 Arizona pink grapefruit

Fresh Mozzarella

Queen Creek Olive Mill Fig Balsamic Reduction

Queen Creek Olive Mill Robust Extra Virgin Olive Oil

Fresh basil leaves

Sea salt

INSTRUCTIONS:

This is a perfect recipe for the Arizona citrus season. Use your fresh, seasonal oranges and grapefruits for a healthy and delicious antipasti salad.

Peel orange and grapefruit, slice against the sections. Slice fresh Mozzarella. Arrange on plate by alternating orange and Mozzarella then grapefruit and Mozzarella slices. Drizzle with Fig Balsamic Reduction and finish with Robust EVOO. Garnish with basil leaves and sprinkle with salt.

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Products Used:
Fig Balsamic Reduction, Robust EVOO

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RELATED PRODUCTS

FIG BALSAMIC REDUCTION

Fresh Mountain figs are reduced then added to our barrel aged balsamic. Whether drizzled lovingly on red ripe heirloom tomatoes, marinating a fine filet mignon, or served over fresh berries and ice cream, this versatile reduction syrup is sure to make any meal delightful!

Ingredients: Balsamic vinegar, Grape must, Organic fig puree
Sizes: 250ml
Gluten Free, Vegan, Contains naturally occurring sulfites, Arizona Made with Balsamic vinegar from Modena, Italy

Another awesome recommendation :

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CARAMELIZED RED ONION & FIG TAPENADE

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Their tapenade is a unique combination of flavor. Savory, yet subtly sweet! We simmer the freshest sweet red onions and figs in Italian balsamic vinegar with a touch of port to create this unique recipe.

Ingredients: Red onions, Water, Raisins, Figs, Olive oil, Balsamic vinegar, Salt, Lemon juice, & Spices.
Sizes: 9oz
Gluten Free, Vegan, Kosher, Made in the USA

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Speaking of #figs and #balsamic. ..

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BAMM! BULLSEYE 😀

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Slow Cooker Cabbage, Sausage and Potatoes 


Slow Cooker Cabbage, Sausage and Potatoes 

Great for a cold day or night. Easy delicious comfort food. 

😀

INGREDIENTS

  • 1½ lbs potatoes, quartered 
  • 2 packages kielbasa, smoked sausage, unsmoked- sliced
  • 1 small head of cabbage (or 6 cups)- chopped
  • 4 cups stock (chicken, vegetable or ham)
  • Salt and pepper to taste
  • 1 Bay Leaf
  • Pssst….I did sprinkle a little brown sugar in there 😉

My daughter adds carrots & loves it. Flexible recipe for sure 😀 

And

I layered, starting with potatoes & onion 

INSTRUCTIONS 

  1. Place all the ingredients in a6 quart slow cooker
  2. Cook on low for 6-8 hours




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Extra pics; to get them off my phone and well..I like pictures of food LOL-samu-chan.gif

And I’ve upped the amount of sausage.

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Chewy Molasses Cookies

CHEWY MOLASSES COOKIES 

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– from The Spiffy Cookie 

These cookies are addicting. How are they so thin and yet remain so chewy? And the flavor is perfection for the holidays. Make them and watch them disappear like magic!

It’s true! I used butter because I ran out of shortening and they still came out chewy…thin, but just as good. Sure, I’ll go back to old school Brer Rabbit, but it’s nice to know; just don’t bake as long.

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I wasn’t planning photos lol, I was simply not wanting to throw out a big bowl of molasses cookie dough because I didn’t have shortening!

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CHEWY MOLASSES COOKIES

-from The Spiffy Cookie

Makes 9 dozen

Ingredients:

1-1/2 cups (3 sticks) unsalted butter, room temperature

2 cups sugar, plus more for rolling if desired

2 eggs

2/3 cup dark molasses

4 cups sifted flour

4 tsp baking soda

1/2 tsp salt

1 tsp ground cloves

2 tsp ginger

2 tsp cinnamon

1/4 tsp allspice

Directions:

  1. In a large bowl, cream sugar into butter. Add eggs and mix. Add molasses and blend.
  2. Sift flour, soda, salt, and spices together in a separate bowl. Add to the butter mixture and mix. Cover bowl tightly and refrigerate overnight.
  3. Preheat oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper and set aside.
  4. Roll into balls the size of marbles (they will spread a lot). Roll into granulated sugar, if desired. Place 3 inches apart on prepared cookie sheet.
  5. Bake 8-10 minutes or until dark brown. Allow to cool on cookie sheets for 5 minutes before moving to a cooling rack.

Cookies freeze well.

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♡ teens attempt at being artsy over Christmassy

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ENJOY