Homemade Pasta – Fettucini

http://www.williams-sonoma.com/recipe/fresh-pasta.html

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 Tbs. olive oil (use as good as oil as you can)
  • 4 eggs
  • 2 Tbs. water, plus more as needed

Directions:

In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds.

In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes.

Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time.

Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours.

Attach the pasta roller to the electric mixer.

Unwrap 1 dough disk and dust lightly with all-purpose flour.

Using a rolling pin, roll out the dough into a rectangle about 1/2 inch thick and no wider than the pasta roller.  (You may be able to skip this step)

Roll the dough through the rollers once at the widest setting #1 setting 3-5 times through (fold the long noodles in half before putting back through on setting number 1)

 

Roll through once # 2 (no need to fold)

Roll through once # 3 (no need to fold)

Roll through once #4 – (after # 4 , cut each noodle in half)

Roll through once # 5  – noodles are now ready for fettuccine.

Lay each noodle out on a cookie sheet or counter floured with semolina after step 5 until ready to use the fettuccine attachment.  Cover loosely with plastic wrap until use.

Attach a pasta cutter and cut each noodle into fettuccine strips.

Place strips neatly onto a cookie sheet with flour or semolina

If not cooking the pasta immediately, transfer it to a baking sheet and dust lightly with flour to prevent sticking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Makes about 1 lb. dough.

Boil large pot of water filled three quarters.

Cook pasta 2-3 minutes stirring occasionally.

Drain well.

Top with parmesan cheese and a little oil

 

Enjoy.

Sweet Kugel, a modified version of Dave Lieberman’s Recipe

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Prep time for this recipe is around 12-15 minutes.  Start boiling your water and add a dash of salt!

Pre-heat oven to 375

Ingredients:

1/2 pound wide kosher for passover egg noodles (little extra noodles won’t hurt)

1/2 stick (4 tablespoons) melted butter, cooled before adding to other ingredients

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

3 eggs

1 teaspoon ground cinnamon

3/4 cups raisins pre-soaked in water for 10-15 minutes

Dash of salt for pot of boiled water

Directions:

Boil water and add a dash of salt.

Cook noodles for 4-5 minutes, drain.  (If preparing the dish and not baking right away make sure to cool down the noodles by splashing them with cold water when you drain them.  Otherwise they will start to cook the eggs.)

While the noodles are boiling, add off the other ingredients in a large bowl and mix.

Add cooked noodles to bowl and mix again.

Pour into a greased 9X13 baking dish or a smaller deeper dish.

Bake around 30-45 minute until the top is golden brown.  if using 3 eggs as noted above the dish will likely be done around 35-38 minutes.

If removing an uncooked Kugel from the refrigerator to bake, let sit for about 30 minutes first.  Otherwise cook closer to 45 minutes.

To freeze leftovers, cut in appropriate sizes and store in a plastic bag or a container.  Defrost the day before eating and reheat at 325-350 until warm (10-20 minutes depending on preference).

Ingredients pre-baking

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Ina Garten’s / Barefoot Contessa Company Pot Roast

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Tips:

If you are looking for a pot roast and have about a half hour to invest in preparation, Ina’s version is delicious.  Her directions list 20 minutes of prep time.  That is too short to clean and dice all items and sear your meat.  Total cooking time is about 3 1/2 hours, in addition to the 30 minutes of prep.  If you are not serving right away leave the completed stew in a slow cooker on warm setting.  Freeze in small portion any leftovers.  I made this entire dish in my Williams-Sonoma All-Clad Deluxe Slow Cooker (with Cast-Aluminum Insert 7 quart) even though the dish was not cooked in a slow cooker manner. This slow cooker can sear your meat on the stove top and then go into the oven.    I made one addition.  I added diced potatoes after 90 minutes of initial cooking at the higher temperature.  I made one deletion, skipping the Cognac because we did not have any.  The sauce has such a complete taste,  I am not sure it matters.   Note: I did use most of the amount of salt and pepper recommended despite seeming high.  I would not drop the amounts below much,  unless salt intake must be closely watched.  The dish once done is not salty nor too peppery.  I do not have a sense for how many servings this dish made because we froze a lot.  My best guess would be there is enough for 8-10 people easily.

Ingredients:

1 (4 to 5-pound*) prime boneless beef chuck roast, tied  (I cooked mine untied)

* I also used two ” 2  1/2 ” pound pieces given one large option was not available

Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4-5 carrots)
2 cups chopped yellow onions (2 small onions or 1 large)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)

4 small white potatoes cleaned and diced (peeling not necessary)
5 large garlic cloves, peeled and crushed
2 cups good red wine
2 tablespoons Cognac or brandy (I skipped)
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock
1 chicken bouillon cube
3 branches fresh thyme **
2 branches fresh rosemary **
1 tablespoon unsalted butter, at room temperature

**I used a combo herb packet for roasting a chicken which had a total of 4 herbs

Directions:
Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven (I used my slow cooker), heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.  If you are using 2 smaller pieces you likely will only need to sear on 2 sides not 4.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac (if using) and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.

Put the roast back into the pot, bring to a boil, and cover.

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(Picture before being covered and placed into oven)

Place in the oven for 2 1/2 hours (if using potatoes add after 90 minutes and return meat to oven for another 1 hour at 325), until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F for about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast (if not already done so), and slice the meat. Serve warm with the sauce spooned over it.

Other Photos

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Meat seasoned but raw above

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Meat seared above

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Raw vegetables diced excluding potatoes above

 

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Fresh herbs tied with kitchen string above

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Vegetables (excluding potatoes) tender not browned (above)

Read more at: http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe.print.html?oc=linkback

 

Simple Salmon with Brown Sugar Glaze served with Sweet Potatoes – Easy

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Ingredients:

2-4 pieces of 6 ounces of salmon fillets

Sauce sized for 4 portions
1/4 teaspoon of salt (adjusted for taste)
1/4 teaspoon of pepper (adjusted for taste)
3 tablespoons brown sugar (glaze)
1 tablespoon of low sodium soy (glaze)
4 teaspoons of grain or dijon mustard (glaze)
1 teaspoon of rice vinegar (glaze- try not to skip ingredient)

2-4 sweet potatoes scrubbed and dried
dash of olive oil

Directions:

For sweet potatoes preheat oven or toaster to 400

Prick dried potatoes with a fork in a few places for each potato

Rub a little bit of oil on each potato

Place on a tray or cookie sheet lined with aluminum foil

Loosely cover potatoes and rotate half way through for a total of 55-60 minutes.

These can be done successfully in a toaster in a small pyrex (just make sure to line with foil)

For salmon preheat oven or toaster to 425

Sliver with knife once or twice across short side about half way down fillet

Place in a foiled line baking pan and sprinkle with salt and pepper  (to your taste)

Bake uncovered at 425 for 10 minutes

In small pot prepare the sauce over medium low heat

Add all the ingredients brown sugar, soy, mustard, vinegar bringing to a boil (will happen quick in small pot)

Brush / pour sauce over fish.  Broil 6-8 inches from heat for 1-2 minutes.  Do not turn eye away while in the broiler.  Fish should fall apart when touched with a fork.

Rice (Brown or White) Black Bean Chicken Enchilada Casserole – Skill Easy

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Ingredients:

Approx. 5 cups of cooked brown or white rice – Get your rice started early especially if using brown rice

1 Can of Black Beans, Drained and Rinsed

1 Cup of Corn (frozen fine)

2 cups chopped vegetables + 1 cup diced onion

1 8 to 12 ounce bottle of enchilada sauce

1/2 cup low fat shredded cheese

2 cups already cooked shredded chicken (see previous post on gimmeoven’s awesome slow cooked shredded chicken or pull to pieces a store bought fresh rotisserie chicken)

2 tablespoons of olive oil

Directions:

Preheat Oven to 375 Degrees

Cook rice (highly recommend a rice cooker for perfect rice every time)

Saute with oil the vegetables for 10-15 minutes on low to medium low heat while the rice is cooking

Mix all ingredients in a VERY large bowl except for cheese. Make sure to stir the enchilada sauce well into the ingredients. I add my last.

Pour mixture in a large baking dish (at least 9 x 13) or a very high sided smaller casserole dish.

Bake for 20 minutes or a bit longer if using a smaller but deeper casserole dish

Remove dish from oven an sprinkle with shredded cheese.

Bake for another 10 minutes or until is melted and serve.

The dish is easy to freeze and defrost at a later date. Rewarm low heat 300/325 or use the microwave.

This dish is healthy especially with brown rice and tastes very good. Best of all you can be cleaned up quick before the final dish comes out of the oven.

Enjoy!

FYI When I make the slow cooker chicken, I freeze the leftovers in two cup portions. The morning before making this casserole I defrost one of the bags with two cups of chicken. While the dish works without chicken, it adds a little more heft to the meal.

Pair with fresh sliced tomatoes drizzled with oil, balsamic glaze and a dash of kosher salt and ground pepper.

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Classic Chocolate Chip Cookie Recipe – Kid helpers welcomed

 

 

 

 

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It is hard to go wrong with this recipe.  It produces a cookie with a nice blend of crisp and chewy.  The dough will freeze well for up to 30 days.  I found the recipe years ago on a cookie sheet purchased from Williams-Sonoma.   It is not the recipe on their website today.   If price is no object, I recommend Williams-Sonoma’s “Goldtouch” cookie sheet pans (with raised sides).  I am not being paid to mention this.  Cookies, in particular, tend to produce an extra nice texture using their high end sheet pans.   http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-half-sheet-pan/   I enjoy the versatility of the sheet pan with sides for many non-cookie recipes (meat loaf, roasted vegetables etc).

At full speed this dough can be prepared in less than 15 minutes assuming you have softened your butter in advance by setting it out on a counter for 30 minutes to an hour.

Chocolate Chip Cookie Ingredients:  

Note how short and simple the list is!

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2 1/3 cup of flour
1 teaspoon baking soda
¾ tsp salt
2 sticks or 16 tbs unsalted butter room temperature  [Plan this step well in advance]
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz semisweet chocolate chips

Directions:

  1. Set out your butter well in advance so it will be soft
  2. Pre-heat oven to 350
  3. Line cookie sheet with parchment
  4. Over waxed paper sift flour, baking soda and salt- set aside  – The cookies just taste better if you take the time to do this step
  5. In electric mixer with flat beater- beat the butter on medium low speed until smooth -30 seconds
  6. Add two sugars and increase the speed to medium and beat until slightly fluffy, about 1 minute – scrape side of bowl if needed
  7. Add eggs one at a time, beating well after each addition – precision is not necessary but try to add the egg yolks in one at a time
  8. Beat in vanilla- stopping mixer to scrape sides
  9. Reduce speed to low, gradually add dry flour mix (putting in approx. a 1/3rd or 1/4th at a time) and beat until just combined.  Do not go fast (use level 1 or 2 at best) or you will blow flour all over the place.  I find taking the time to add the flour in stages produces a better dough.
  10. Hand stir in chips in 3-4 small batches to evenly distribute chips.  Use a strong spoon.
  11. Drop dough by rounded tablespoons, spacing 2 inches apart
  12. Bake until golden brown 10-14 minutes.  For my oven 12-12 1/2 minutes is about the right amount of time.  The cookies will look slightly underdone.
  13. Transfer pan (not cookies) to wire rack and let the cookies cool on pan set on rack for 5 minutes
  14. Then transfer cookies to rack (taking them off the cookie sheet) and let cool completely after tasting one cookie of course.

Makes 36 good sized cookies or many more smaller ones- William Sonoma

I like to freeze at least half of the dough in a flat one inch high square/rectangle (like the packages you see in stores)  or a round log (shown below that you may see in stores as well).  Wrap the dough in parchment and then place in freezer bag.  Defrost cookie straight from freezer by setting out or place in fridge a few hours before you want to use the cookies.  If the dough still seems hard from prior freezer storage, cook the cookies an extra minute or two.

Don’t overcook the cookies.  They will continue cooking on the cookie rack.  At the same time do not leave the cookies on the sheet pan too long before transferring the actual cookies to the rack.  The cookies will continue to cook some outside the oven if they remain on the cookie sheet. 

Beating the butter below

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After adding the sugars below

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Adding the flour in

 

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Dough should be somewhat thick

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Slowly add your chips in batches

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Freeze excess dough in a log or a flat rectangle inside parchment paper and then placed in a ziplock bag

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Enjoy!