Sunday, August 24, 2014

Fluffy Biscuits!

Just made these and they were perfect:

Fluffy Biscuits- makes 16 (3" diameter)

4c all purpose flour
2 tbsp baking powder
1 tsp salt
1 3/4 buttermilk (I didn't have buttermilk so just use milk and add 1 3/4 tbsp vinegar to it and let it sit 5 minutes before mixing)
1 stick of cold butter, diced

- preheat oven to 450
-in stand mixer with dough hook mix dry ingredients, add cold butter and let it mix until crumbly,
-then add the milk.
- when it turns into a ball turn out onto floured work surface and roll out to about 3/4inch thick and cut out the biscuits (I used a drinking glass because I don't have a round cookie cutter)
-bake 8-12 minutes until golden brown
They were so fluffy!

*obviously this can be done without a stand mixer, just use a wood spoon in a bowl
*it does not need to be kneaded, just mix well until it holds together. It will be sticky

I baked 4 and froze 12 for later. If you freeze some then let them thaw for an hour before baking (or overnight in fridge)

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