Wednesday, August 13, 2014

Bruschetta Topping

Bruschetta Topping

4 Tomatoes (Roma's are nice)
4 Cloves of Garlic
1 Cherry Pepper (or other small pepper)
1/4 cup Basil, fresh chopped
2 tbsp Extra Virgin Olive Oil
1 tbsp Oregano, fresh chopped
1 tbsp Lemon Thyme, fresh chopped
Coarse Salt and Cracked Pepper to taste
Fresh grated Parmesan to top

-Seed and dice the tomatoes, small dice
-Mince pepper and garlic
-Mix all ingredients together
-Enjoy over toast points or crackers!

-Or add an extra 2tbsp of olive oil and toss with a lb of your favorite pasta, 
I highly recommend using Fresh Pasta


Monday, August 4, 2014

3 Ravioli Filling Recipes

Ravioli Filling


•••3 Cheese Ravioli Filling•••

24oz Ricotta
1c Mozzarella, finely shredded
1/3c Parmigiana Reggiano, grated
6 Egg Yolks, lightly beaten
1/2tbsp each fresh chopped Basil, Oregano, Sage


•••Mexican Sausage Ravioli Filling•••

1/4lb Chorizo
1/4lb Mexican Longaniza 
1/2c above cheese filling

-Cook sausages until done (remove from casing before cooking if they're links)
-Drain fat and allow to cool a few minutes
-Pulse cooked meat in food processor a few times to get a fine grind, but not a mush
-Combine with cheese mixture


•••Roasted Pepper Ravioli Filling•••

1-1/2c Peppers (we used Korean Twists, which are very similar to Shishitos, but you can use whatever you like)
1c above cheese mixture

-Roast peppers in a hot skillet
-Dice when cool enough to handle
-Combine with cheese mixture

Saturday, August 2, 2014

Fresh Pasta


Pasta dough






***Large Batch***
(Feeds an army)
3lbs Semolina Flour
12 eggs + 1 yolk
Olive oil

***Small Batch***
(Serves 4-6)
1-1/2 c semolina flour
2 eggs + 2 yolks
Olive oil


-Put flour in a pile on a clean work surface, make a well in center
-Crack eggs into well
-Using a fork, gently mix eggs in well, allowing flour to be pulled in slowly
-Once dough forms, start kneading and folding
-Do this for about 10-15minutes, then add olive oil (I coat the top of the dough with a thin layer then fold a couple times and repeat),  and continue another 10-15 minutes. Dough should be smooth and elastic, and also a little tacky but not sticky
-Form into disc, wrap tightly in plastic wrap, and allow to rest 40-60 minutes

From here you can roll out and cut dough by hand, or use a pasta roller machine.

Cook fresh pasta in well salted boiling water for 2-4 minutes until al dente

**Notes: Don't forget to flour work surfaces so dough does not stick.




Tuesday, June 24, 2014

Cozze al Vino Bianco (Mussels in White Wine)

Cozze al vino bianco
-serves 6

This was served over linguini I made using my Pasta Recipe


1/2c Butter
4 Roma Tomatoes, seeded & diced
4T Garlic, fresh minced
1tsp Red Pepper Flakes
8oz Clam Liquor
1-1/2c White Wine
1/2c Parmesan, fresh grated
1/3c Basil, fresh chopped
1T Oregano, fresh chopped
1/2T Lemon Thyme, fresh chopped
Salt & Pepper, to taste
3-4lbs Mussels, rinsed & de-bearded
Crusty Bread (Italian/Tuscan/ect)

-Melt butter in big pot, sauté romas, garlic and red pepper 2-3 minutes
-Add clam liquor, wine, parmesan, herbs & salt/pepper
-Bring to a boil then add mussels, cover & simmer for 5-8 minutes until mussels have opened
-Divide mussels into bowls, discard any that didn't open, and spoon broth over top
-Serve with crusty bread

**Serving over pasta would stretch out how many can be served

Friday, June 21, 2013

Seafood with Saffron Cream Sauce

Picture really doesn't do it justice, I'm not a photographer and I originally 
made too much sauce (I've already adjusted recipe)


Seafood with Saffron Cream Sauce
Serves 1, about 400 calories (350 if you only use 4oz seafood)


1/2tbsp - olive oil
1/4 c - onion, diced
Pinch red pepper flakes
1/2 tbsp - garlic, minced
1/4 tbsp - butter
Seafood of choice (I used 2oz each fish, scallops, & shrimp)
1/2 C - stock  (I had previously made my own stock from boiling lobster and shrimp shells, you can use chicken stock instead)
Pinch saffron
Pinch black pepper
1 tbsp - heavy cream
Roux - 1/2 tbsp each butter and flour


Seafood Cream Sauce
-Sauté on medium heat onions and red pepper flakes in olive oil until onions start to look clear
-Add garlic and butter, sauté 1-2 more minutes
-Add seafood and toss to coat
-Add stock, saffron, & black pepper. Cover and let simmer 5 minutes
-Remove seafood (if cooked through) so it doesn't over cook, place in a bowl
- Add cream and roux to pan, mix well and let cook until thickened. 
-Pour over seafood and enjoy :)

(I served this over rice)

Tuesday, June 19, 2012

Sunday, July 31, 2011

Cornhole Boards!

Here's a few photo's of our building process of the boards. Matt built them and I did the artwork. I found the silhouettes online and drew them bigger on the boards. We used Minwax "Early American" stain, and Minwax Metallic Black (not textured) spray paint.
SN- If you decide to build your own, I suggest using a jigsaw to cut the hole over using a hole saw like we used, unless you are experienced with them. Matt is experienced, but still on the second hole it caught the side, jumped and wrapped up in his shirt. Thankfully he did not get cut or hurt.