Pictures of Pasta

I have already posted about ravioli, but I wanted to show you some recent pictures of my success.  I have been learning more and more about pasta making.  It's definitely an art and takes a lot of effort...but it's worth the time.  The family looks forward to each pasta meal, as I get more and more adept at this process.
 Last week, I made pumpkin ravioli with browned sage butter sauce.  It was my best yet...although I learned something new....to hold assembled ravioli until it's time to boil them, you must keep them on a floured surface in order to not have them stick together or to another surface.  Very important! 
So, enjoy my pictures...it was a good meal! 

Ingredients lined up

Pasta dough homogenizing

Confession: This is not butternut squash...it's pumpkin!!

Rolled out pasta sheets with filling sandwiched...ready to cut!

Helper

Perfect specimens!

Ran out of filling...cut fetticini with the excess dough

Browned sage butter...and yes, everything IS better with butter!

Comfort Food

My nephew has brought to my attention the fact that I haven't posted any new recipes here in a very LONG time!!  I have made many new things, but haven't had time to log on and post....thankfully,  I have had the camera available for some of the things I've been cooking.  So, here is something to start with:

Rice Pudding

1/2 cup of uncooked regular rice
1 cup water
1/2 cup sugar
1 T. cornstarch
dash of salt
2 eggs, separated (reserving both yolk and whites)
2 1/2 cups milk
1 T. lemon juice
1/2 cup raisins
1/4 cup sugar

Mix rice and water in saucepan.  Heat to boiling, stirring once or twice.  Reduce heat; cover and simmer 14 minutes without removing cover.  All water should be absorbed.  (or skip this step by using leftover rice...about one cup cooked)

Heat oven to 350 degrees. 
Mix 1/2 cup sugar, the cornstarch and salt. 
Beat egg yolks slightly.
Beat egg yolks and milk into sugar mixture with wire whisk.
Stir in rice, lemon juice and raisins.
Pour into ungreased 1 1/2 quart casserole dish.
Place casserole in square pan, 9x9x2inches deep, on oven rack; pour very hot tap water 1 inch deep into pan casserole is sitting in.
Bake, stirring occasionally, until pudding is creamy and most of the liquid is absorbed....about 1 1/2 hours. 
Remove casserole from oven but not from pan of hot water.

Increase oven temp to 400 degrees.
Beat reserved egg whites on medium speed until foamy.
Beat in 1/4 cup of sugar on high speed, 1 Tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.
Spread over pudding.
Bake until meringue is golden brown, 8-10 minutes. 
Serve warm.
6-8 servings.

Barbecue Biscuits

This is a very simple recipe.  Very flavorful and satisfying.  You can use storebought biscuits or you can use my recipe which is at the bottom of this page.

Barbecue Biscuits

Preheat oven to 375 degrees.  Grease a muffin tin.

1 lb ground beef
3/4 cup barbecue sauce like Sweet Baby Rays Hickory Brown Sugar variety (or you can mix your own using 3/4 cup ketchup, 3 Tablespoons brown sugar, 1 Tablespoon cider vinegar, 1/2 teaspoon chili powder)

1 cup of shredded cheddar cheese.  (I LOVE using pepper jack!!)
1 Biscuit recipe or 1 tube of storebought biscuits

~Saute' beef in a large frying pan, drain fat.  Mix in barbecue sauce. 

~Prepare biscuit dough.  (recipe follows)
~Grease a muffin tin.
~Flatten each biscuit dough round and press into each muffin tin, up the sides to form a cup shape.

~Spoon the barbecue beef mixture into each biscuit.  You should be able to mound it up. 

~Sprinkle the shredded cheese on each biscuit top.  Bake for 18-20 minutes.

Biscuit dough

1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup of butter or shortening, softened
3/4 cup milk

~Mix dry ingredients in a large bowl with a fork.

~Cut in butter with fork until the mixture looks like crumbs.

                                            ~Add milk and mix until the dough is in a ball.

~On a lightly floured surface, knead dough lightly

                                        ~Flatten out with your hands into a 1/2 inch thick circle.

                            ~Cut out 10-12 biscuits with 3 inch biscuit cutter. (or a round cookie cutter...)

Continue above with further instructions on assembling the biscuits with the barbecue beef mixture.

Enjoy with a green salad...you'll have your protein, your carb and your vegetable!  Perfect!
Serves 10-12

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

I had success with homemade ravioli! A few things I learned...make sure you have plenty of time to make this. Make the filling ahead of time and then you should be good to go for the rest of the recipe. I would say you need about 2 hours of prep time in all. (that includes roasting the butternut squash, preparing the pasta and letting it dry and assembly of ravioli)
This recipe is restaurant quality and I will definitely be making it again...the family LOVED it!

9 tablespoons butter
3 tablespoons minced shallots
2 cups roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Home-grown salad greens

I planted five very short rows of mixed Mesclun greens. Tonight I was able to harvest my first salad!

We had a huge bowl!

Mixed with some store-bought tomatoes, cuke and red onion for a very simple, yet very fresh and tasty salad!

If you have a small area to plant some fresh greens...I highly recommend trying the mixed Mesclun greens. For the small cost ($1.00) of a couple of seed packets, you can harvest so much. I will be picking lettuce for quite a while before the leaves get bitter and start to go to flower.

This first salad was amazing! I hope you can try fresh Mesclun leaves from your own garden someday. It's a satisfying thing to be able to go out in your own yard and pick a salad.
*my cherry tomatoes will be a perfect addition to the salad in about a month, I hope!!

What is Mesclun, you ask?

Mesclun (French pronunciation: [mɛsˈklɛ̃]) is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God's Breath), mustard greens (Dijon's Child), endive, dandelion, frisée, mizuna, mâche (Lamb's Lettuce), radicchio (Italian Spinach), sorrel, and/or other leafy vegetables.

The Disaster

Let me tell you about the time I completely failed in the kitchen....my grandiose plan of making Lobster Ravioli went badly and I ended up making a batch of lumpy linguine with cold lobster chunks scattered across the top....YUM. (not really)

I had started to take a few pictures to document my success...but then in my disgust of failure, I deleted them all!

Let me give a word of advice here....plan ahead. Make sure that whenever you plan to cook something new and unfamiliar you read the recipe through first, gather all the ingredients needed and give yourself the right amount of time to complete the process. I pretty much failed to do all three things. I WAY underestimated the time I would need which caused  the demise of the promise of homemade Lobster Ravioli!  

Aah well,  we live and learn.  I will be attempting to make ravioli again...but not too soon (ha ha)...and I will be documenting it and posting for your enjoyment.

Pasta!

Imagine this....fresh pasta...homemade...with ingredients you definitely have on hand! It's the easiest meal ever!
As you know, I received a pasta machine for my birthday. I let it sit on the pantry counter for a few days....fear of the unknown, I guess! Finally I got up the courage and took it out.
The recipe for pasta? 2 eggs and 2 cups of regular flour...maybe a couple of tablespoons of water if it's too dry and crumbly....
When all was said and done...I REALLY enjoyed making homemade pasta! It was SO much fun! I can't wait to do it again. I will be attempting to make my own ravioli.

(Having the pasta machine is an added plus...but you can make it without one...although, it would take a bit more effort.)

Pasta sheets drying on my clothes rack:

Cranking out the real thing:

Only three minutes until dinner!

My finished pasta:

Coquilles Saint-Jacques (Sauteed Scallops in white wine sauce)

This is a new gourmet recipe you might like to try. It's very rich and yummy! I recommend reading the recipe through first and familiarizing yourself with the directions.  It takes a bit of concentration and having the ingredients measured, chopped and prepared ahead help to make things go more smoothly.

Mushrooms, scallions, parsley being sauteed in butter and white wine:

Egg yolks being tempered in the white wine sauce:

My plated meal:

The Recipe, taken from my precious Fanny Farmer cookbook:

1 1/2 pounds scallops
6 Tablespoons butter
1/4 cup finely chopped scallions
2 Tablespoons minced parsley
1/4 pound mushrooms, chopped
1 cup dry white wine
Pince of cayenne pepper
2 Tablespoons flour
1 cup heavy cream (I used half and half)
2 egg yolks, lightly beaten
salt
1/2 cup freshly grated parmesan cheese

~Butter a baking dish. (9x11)
~Rinse the scallops, pat dry and cut in half.
~Melt 4 Tablespoons of the butter in a large skillet
~Add the scallions, mushrooms and parsley
~Stir over medium heat for 3-4 minutes, until the mushrooms have darkened and softened
~Add the scallops, wine and cayenne, and simmer covered for 3 minutes.
~Drain and set aside, RESERVING LIQUID!!
~Melt the remaining 2 Tablespoons of butter in the same skillet
~Stir in the flour to make a roux
~Slowly add the reserved liquid and heavy cream or half and half
~Cook until the sauce is thick
~Beat 2 Tablespoons of white wine sauce into the egg yolks, then stir the yolk-sauce mixture back into the sauce.
~Stir and cook until smooth and creamy. Add salt to taste.

Put reserved scallop-mushrooms into the buttered baking dish. Pour the white wine sauce over all and sprinkle on the shredded parmesan cheese. Slip under the broiler just long enough to lightly brown the cheese.

Very good!  This tasted like something you would order at a fancy restaurant! (without the price tag!)

Flourless Chocolate Cake

It doesn't look like much in the picture, but trust me you gotta try this...I didn't frost my cake, but you could do a ganache to make it extra fancy or serve with vanilla ice cream or whipped cream. Perfect for company!

Flour less Chocolate Cake

4 oz. bittersweet chocolate
1/2 cup butter
1/2 cup cocoa powder
3/4 cup white sugar
3 eggs
1 teaspoon vanilla

~Preheat oven to 300 degrees.

~Grease an 8 inch round cake pan and dust it with extra cocoa powder.

~Melt chocolate and butter together in a heavy bottomed pan over very low heat, or in the microwave.

~Add cocoa powder, sugar, eggs and vanilla, mix well.

~Pour into prepared pan.

~Bake for 30 minutes. Cool for 10 minutes in pan...you may have difficulty removing this from the pan...but you can take individual pieces out to serve.

This cake is like a brownie, but much more rich and decadent.

DONUTS!!

The counter getting useful!



Frying donuts doesn't have to be scary or a guessing game!


What makes a family very, very happy?


You gotta get one of these! What a difference it makes!!


Donuts are not that difficult. If you can make biscuits or roll out cookie dough, you can make donuts! The dough is very soft, but flouring everything makes a difference. If you are planning on frying donuts, I highly recommend getting a high temperature thermometer. It takes the guessing out of the equation and yields perfect...and I mean PERFECT donuts every time! Also, a donut cutter is helpful, but not necessary. You can always use a circular biscuit/cookie cutter and then just cut out the center. The donut cutter has made things much easier for me. (there is always the cruller shape, too....experiment with it!)

Old-fashioned Donuts

1 cup milk
1 cup sugar
1 T. + 1 t. baking powder
1/2 t. nutmeg
1 t. salt
2 eggs, beaten
2 T. oil
3 1/2 cups flour

Oil for frying. (about enough to fill a large pot to 4 inches deep)
sugar for dusting. (either confectioners' or granulated)

Mix the milk, sugar, baking powder, nutmeg, salt, egg and oil together in a large bowl. Gradually add the flour, using just enough so that the dough is firm enough to handle yet as soft as possible. (I used all the 3 1/2 cups of flour, but needed more for the rolling out process)

Cover and chill for 1 hour. (I actually did not chill the dough...maybe it would have made it easier to handle...but I am impatient, as is my family!)

Turn out onto a floured board and knead for a few minutes. Roll out to about 1/2 inch thick. Cut into 3 inch rounds. (or whatever size you have...) Place on a tray covered with waxed paper that has been lightly floured.

Heat oil to *380 degrees. (I started heating my oil before I mixed up the dough...remember, I did NOT chill my dough. It takes a bit of time for the oil to heat to the right temp)
*this temperature is CRITICAL for perfect frying conditions.

Fry 3-4 donuts at a time, turning them when one side is golden brown and browning the other side.

Drain on paper towels and dust with sugar while hot. (I put about a cup of sugar into a lidded plastic container and shake donut till covered)

I have to say that there is nothing like a fresh, warm donut...I believe with all my heart that this is how a donut was meant to be eaten! (and not to mention that it leaves a delicious smell wafting about the house for hours after!)

Classic Sandwich Bread

6 cups flour (white or wheat, or a mix of the two), plus more for kneading dough
1 cup milk
1 cup + 2 Tablespoons hot water
1/2 cup oil
1/3 cup sugar
2 1/2 teaspoons salt
2 Tablespoons yeast

Dissolve yeast in water in large bowl. Add remaining ingredients. Using stand mixer with dough hook or mix by hand until dough leaves the sides of the bowl. Turn out onto a floured board. Knead for 6 to 8 minutes, or until smooth and supple. (adding flour to keep from sticking) Transfer dough to greased bowl, cover with plastic wrap and towel. Put in a warm place. (on top of the refridgerator is my favorite place)
Let rise for about an hour.

Turn out onto a greased surface. Knead for a few minutes, then shape into two loaves. Place each into greased loaf pans. (8 1/2x4 1/2) Let rise for another hour or until the dough has crowned the top of the pans about one inch.

Bake in a preheated 350degree oven for 35 minutes. Test for doneness by tapping on top of loaf . (it should have a hollow sound)

Yield 2 loaves

Perfect for sandwiches or toast...so good! As I type this I am enjoying a slice with apple jelly. It is easiest to slice when cooled...but don't wait! Imagine it warm from the oven slathered in butter!

Peach-Custard Kuchen

An old-fashioned, comforting dessert

1 cup flour
2 T. sugar
1/4 t. salt
1/8 t. baking powder
1/4 cup butter, softened
1 1/2 cups sliced peaches, about 2 medium. (I used a 16oz. can of sliced peaches, drained well)
1/4 cup plus 2 T. sugar
1 t. cinnamon
2 egg yolks
1 cup whipping cream (I used 1/2 and 1/2)


Heat oven to 400 degrees. Mix the flour, sugar, salt and baking powder together with a fork. Cut in butter until mixture is crumbly. Pat mixture firmly in bottom and halfway up sides of ungreased square pan. (8x8x2)

Lay drained peaches in a single layer on top of prepared crust. Mix remaining 1/4 cup plus 2 T. sugar with cinnamon; sprinkle evenly over peaches. Bake 15 minutes.

Mix egg yolks and cream; pour over peaches. Bake until custard is set and edges are light brown, 25-30 minutes. Serve warm with whipped cream.
9 servings.

Cranberry Nut Bread

Frozen cranberries, orange zest and juice:


Into a greased bread pan:


The recipe:


From one of my favorite (well-loved, very used) cookbooks:

Lemon Pudding Cake

Looking for a dessert to serve the family, I came across this recipe. I had made it many years ago, but had forgotten all about it! (That is another reason to keep your cook books handy: to go through them occasionally to get new ideas and remember old successes!)

Lemon Pudding Cake

2 eggs, separated
1 teaspoon lemon zest
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
1/4 cup flour
1/4 teaspoon salt

~Heat oven to 350 degrees.
~Beat egg whites until stiff peaks from.
~In a separate bowl, beat egg yolks slightly. Add lemon peel, lemon juice and milk. Beat in remaining ingredients until smooth.
~Carefully fold into egg whites.
~Pour into an ungreased 1 quart casserole. Place casserole into a square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep)into square pan.
~Bake until golden brown, 45-50 minutes. Remove casserole from water. Serve warm or cool, and, if desired, with whipped cream.

6 servings
Beaten egg whites:


Folding egg yolk batter into egg whites:


Finished pudding cake:


Delightful served warm:

New Look

I have been trying to make this blog more convenient to use. I had to change my template in order to offer the new tabs on the top of the page. You can now go to my cookbook and find all the recipes I have posted. The list is more itemized than the labels at the right. As I add new recipes, I will be updating my cookbook. Keep checking back for something new!

Happy Cooking!

Lamb Gyro Pizza with "Tzatziki Sauce"

Minced onions in tea towel:


Squeezing out excess water from onions:


Grinding lamb cubes in food processer with onions and herbs:


Into a loaf pan, bake at 350 for 45 minutes or until inner temp reaches 170:


Let rest on rack for 20 minutes:


Slice in 1/4 inch slices and lay out on pizza crust that has been brushed with extra virgin olive oil and top with chopped tomatoes and feta cheese, season with salt, pepper and garlic powder:






Lamb Gyro loaf

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 350 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 45 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat.
Let sit to rest for about 20 minutes. Slice loaf into 1/4 inch slices.

Make pizza crust while the loaf cooks. Or serve on pita bread for a classic gyro sandwich.

I made my own version of Greek Tzatziki sauce:


1/2 cup sour cream
1 clove garlic, minced
1 teaspoon red wine vinegar
pinch of sea salt
1 quarter of a peeled and seeded cucumber that has been minced

Mix all together. Let sit for an hour to meld flavors.


My dinner plate: