Saturday

Easy Homemade Egg Fettuccine

When some people hear of homemade pasta, they envision expensive pasta machines and spending hours in the kitchen covered in flour. That couldn't be further from the truth.

Fact is, pasta machines are very inexpensive and the pasta only takes about 30 minutes to make from start to finish.

Is there really a difference in store bought and homemade? Absolutely! Fresh pasta takes much less time to cook than store bought (just a few minutes), has a nicer texture and flavor and absorbs more sauce. Just be sure to keep an eye on it while cooking and strain as soon as pasta is "al dente" or still has a bit of a bite. No one likes mushy pasta!

Ingredients

Large 18-cm Stainless Steel Pasta Machine
2 cups all purpose flour
3 eggs
1 tbsp. olive oil
1/2 tsp. salt
water

How to Make

Pour flour in a large mixing bowl and make a well in the middle. Add eggs, olive oil and salt in the well. Using a fork, begin beating egg mixture; incorporating flour a little at a time. Once flour becomes to stiff to manage with fork, begin using your hands to knead the dough.

If dough is too sticky, add a bit more flour. If it's too dry, add another egg or a bit of water. Continue to knead until it becomes a well formed elastic dough.

Cut finished dough into parts and flatten each section. Run dough section through the widest setting of your pasta machine once, fold into thirds and run through once more. Adjust machine to a thinner setting and run through again. Continue this process with dough sections, adjusting setting on machine each time until you reach the desired thickness. Make sure that strips of dough sheets are well floured.

Once you have finished making long flat strips of pasta dough, change setting on machine to fettuccine (the wide toothed channel) and run through. Place finished noodles on a large baking sheet and toss with flour to prevent sticking.

When your ready to cook; grab handfuls of noodles, shake excess flour off and drop into boiling water. When noodles are cooked, strain and serve with your favorite spaghetti sauce.

Posted in Dinner Recipes

For Other Recipes click here

Friday

Brine Pork Chops With Apple Ginger Sauce

Brine these pork chops on Sunday and they'll take only minutes to make on Monday! Enjoy the meal with a glass of your favorite wine.



Ingredients

3 cups water
1 cup apple cider
1/4 cup kosher salt
1/4 cup maple syrup
3 star anise
Six 1 1/2 inch thick pork rib chops
Pepper to taste
2 tbsp. vegetable oil
2 tsp. finely chopped ginger
2 tsp. lemon juice
1 cup apple juice
1 cup stock
1/4 cup butter

Brine

Place water, cider, salt, maple syrup and anise in a pot and bring to a boil. Stir to dissolve the salt then remove from heat and cool completely to make brine. Place pork chops in one or two sealable plastic bags. Pour brine over pork chops. Seal bags and refridgerate for 12 hours.

Cooking Directions

Remove chops, drain well and pat dry. Season with pepper. Preheat oven to 450ยบ. Heat oil in a 12-inch open fry pan over medium-high heat. Add chops in batches and sear on each side about 2 minutes.

Place pork chops on baking dish. Transfer to oven and bake for 10 to 12 minutes or until slightly pink, turning once. Remove from oven and place on plates. Add ginger, lemon juice, apple juice and stock to skillet when chops are baking. Bring to a boil until reduced by half. Stir in butter and spoon over chops.

Posted in Dinner Recipes

For Other Recipes click here

Thursday

Bocconcini and Cherry Tomato Salad

Bocconcini are fresh mozzarella balls that come in various sizes, packed in water.

This is a delicious fresh tasting salad that can be served as an appetizer or a side dish. For added kick, you can toss in some black olives or diced cucumber.


Ingredients

10 oz cherry tomatoes
10 oz small (mini) bocconcini
1/2 cup fresh basil leaves
1 garlic clove, minced
2 tbsp. balsamic vinegar
3 tsbp. olive oil
1/2 tsp. black pepper
1/2 tsp. sea salt

Directions

Slice half of the cherry tomatoes in halves (this allows juices to mix in with the vinegar and oil, for better flavor). Using a garlic twist, mince garlic and combine all ingredients, toss and let sit for 20 minutes before serving.

Posted in Appetizer Recipes

For Other Recipes click here

Wednesday

Caramelized French Onion Soup

A classic and satisfying french soup that's delicious and easy to make. Serve in decorative soup bowls with some fresh baguette on the side.



Ingredients

1/4 cup olive oil
10 red and white onions, thinly sliced
6 shallots thinly sliced
2 tbsp. chopped fresh thyme
1 clove garlic, minced
1/4 cup white wine
6 cups chicken stock
12 slices baguette, 1 inch thick
1 1/2 cups Gruyere cheese, grated

Directions

Heat olive oil in a large pot and add onions, shallots and thyme. Cook over medium heat until onions have caramelized to a golden brown color. Add garlic and cook for two more minutes.Deglaze with white wine, add chicken stock and simmer for approx. 30 minutes.

Meanwhile, cut baguette slices into croutons, brush with some olive oil and place on a baking sheet. Using the broiler, toast croutons until golden. Ladle hot soup into individual bowls, top with croutons and sprinkle with cheese. Heat under the broiler until cheese melts.

Posted in Dinner Recipes

For Other Recipes click here

Sunday

Polenta With Wild Mushrooms

This dish is best with the combination of shiitake, button, oyster and portobello mushrooms. You can also add a few drops of white wine to the mushroom mixture while frying for added flavor.


Ingredients for Mushrooms

1 tbsp. butter
1 tbsp. olive oil
1/2 lb. sliced mushrooms
2 cloves garlic, minced
2 tbsp. finely chopped parsley
Salt and pepper

Ingredients for Polenta

2 1/2 cups water
1/2 tsp. salt
3/4 cup instant polenta
1/2 cup grated parmesan cheese
1 tbsp. butter
crumbled gorgonzola

Heat butter and oil in frying pan over medium heat until it begins to foam. Increase heat to high and add mushrooms. Cook, stirring until mushrooms are golden. Add garlic, herbs and salt and pepper to taste.

In a large saucepan, bring water and salt to a boil. Gradually add polenta, stirring continuously until creamy. Grate fresh parmesan cheese with a hand cheese grater and toss in with butter. Serve polenta in wide pasta bowls, top with mushrooms and gorgonzola.

Posted in Dinner Recipes

For Other Recipes click here