I love the whole “pie in a jar” thing lately. Mason jars are safe and easy to cook with, and can handle a ton of heat just fine. Think of them as a re-shaped pyrex casserole dish and the possibilities become a whole lot more fun.
March 17th, 2011 is a day that will live in infamy. Guess who’s going to have her BS in Pharmacological Chemistry??
So, in the meantime, I’ll be studying my brains out. I thank everyone in advance for your patience. Once I’m done, an explosion of recipes and new features are coming including new videos.
I’m moments before the finish line, cross your fingers and toes for me!
This recipe is taken in part from the guy that raised the chicken that we enjoyed this evening. It’s geared to minimal seasoning that leaves the bird moist & with a nice crispy skin.
This is a precursor to the homemade “Pop-Tarts” recipe I’m tinkering around with. Since strawberries are back in season, and since my friend at market gave me a beautiful pink guava, I decided that they would make the perfect filling for some homemade pastries.
This almost turned into an epic fail…
Chile rellenos are my definition of comfort food. Chicken, rice, cheese, a little crunch and a little spice. Not to mention some legit brownie points for eating a stuffed vegetable…
I’ve always been a huge fan of maki sushi, the roll-and-slice variety, but lately I’ve been really enjoying the beauty and texture of hand roll sushi. They’re all the original contents of a typical roll, but rolled so that the nori is like a cone, and the contents are like the ice cream. These come in so many arrangements, and allow creativity to really come into play. You can buy the toasted nori sheets and get 2 rolls out of each sheet (you use a half-sheet for each).
One of the first things I made when I had my little studio apartment was fresh pasta. I was completely amazed that something that I had absentmindedly purchased at the store so often was actually quite easy to make at home. The basic premise is this: flour, eggs, water. And not too much of them. Then a floured surface and some diligent rolling with a rolling pin and a sharp knife. Into boiling, salted water and KABAM! Deliciousness.
Fresh pasta takes much less time to cook, and tastes incredible. You forgo all the junk they put in dried (and even “fresh”, refrigerated pasta) to keep it from spoiling on the shelves. Fresh pasta freezes and dries well, but it’s so good that you may just eat it all in one sitting!
Recipe 16: Homemade Pasta-Stained-Glass Ravioli
Note: This recipe is from Cook with Jamie, by Jamie Oliver and The Joy of Cooking, 75th Anniversary edition. I always look to these books when I need inspiration.
(Yields 1/2 lb dough)
- 1 cup unbleached all purpose flour, sifted onto a clean work surface.
- 1/3 cup large eggs, about 1 egg and 1 white.
- pinch of salt
- Fresh herbs for the dough and the filling. About 2 tbsp loosely packed.
- 3 tbsp ricotta cheese
- 1 tbsp or more of parmesan cheese.
Create a well in the flour and put your eggs and your pinch of salt in the well. Gently whisk the eggs with a fork and use your fingertips to combine the eggs with the flour until you have a shaggy mass of dough. Start kneading, adding flour if it’s too sticky. Knead until smooth, then wrap in plastic and let rest at room temperature for 30 minutes to 1 hour. Clean and lightly flour your surface and use a rolling pin to roll the dough out. Flip, and roll out wider. Repeat this until you can barely see newsprint through your dough (it’s paper thin!).
Then, locate an axis of symmetry. Spray one half of the dough with a spray bottle and sprinkle most of the herbs onto it. Fold the other side over and roll out thin again. Find another axis of symmetry and this time, cut along that line. Arrange your filling in about 1 tsp size dollops and make sure they’re an inch apart. Use a wet pastry brush or paint brush (or your fingertips) to make a grid pattern around the filling. This will act as a sealant. Pull the other sheet over the filling squares and use the paintbrush or your fingers to press along the grid. Pierce each center with a fork to release air and cut along the grid. Crimp the edges with a fork and bring your salted water to a rolling boil. Cook your pasta for 2-3 minutes until it floats to the top.