Homemade Pasta Dough

Created on 2/28/2023

Ingredients:

  • 400 g 00’ Flour (3 cups spooned and leveled)
  • 4 large eggs free range
  • 1 egg yolk free range

Instructions:

Step One: Place the flour on a clean work surface, make a well in the middle and add the eggs

Step Two: Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough. You may need to use your hands once most of the egg is incorporated to help it along

Step Three: Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge

Step Four: Once the dough is rested it’s time to roll it out. Cut the dough in half so it’s easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine

Step Five: Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again

Step Six: Repeat this process folding the sides in and passing it through the widest setting four times. Once you’ve done that pass the dough through each setting once from the widest to the second last setting

Notes: This pasta dough can be used for any pasta – even lasagna

Mushroom Parmesan Ravioli

Created on 2/28/2023

Ingredients:

  • 1 batch Homemade Pasta Dough
  • 1 ½ tablespoons Olive Oil
  • 17 ½ ounces Chestnut Mushrooms (crimini, sliced)
  • 2 Shallots (finely chopped)
  • 2 cloves Garlic
  • 2 sprigs Thyme
  • 1 heaped tablespoon Ricotta
  • 4 tablespoons Parmesan (freshly grated)
  • Salt And Pepper (to season)
  • 1 cup Double Cream (heavy cream)
  • 1 pinch nutmeg

Instructions:

Step One: Heat a 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent

Step Two: Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes

Step Three: Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate

Step Four: Using homemade pasta dough, roll it out from the widest setting to the third last setting. Lay one sheet of pasta down and place around 1 heaped teaspoon of mushroom mixture in the middle of the pasta sheet 1 inch apart

Step Five: Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling

Step Six: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers

Step Seven: Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly

Step Eight: Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch

Step Nine: Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce

Step Ten: Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil. Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon. Toss in the sauce and serve

Chicken Veggie Pastina Soup

Created on: 2/14/2023

Ingredients:

  • 32 oz chicken or veggie broth
  • 2 stalks of celery, chopped fine
  • 2 large carrots, chopped fine
  • 2 shallots, minced
  • 2 cloves of garlic
  • Salt and pepper to taste
  • 2 tablespoons pastina (this is traditional Italian, but feel free to add more, no more than 4 tablespoons)
  • 1 egg
  • 1/2 lemon

Instructions:

Step One: Add chopped carrots, celery, shallots and garlic to a medium/large pot. Saute until transulets and fragrant

Step Two: Add broth. Bring to a simmer. Allow to cook for 15 – 20 minutes. Taste and add appropriate salt and pepper

Step Three: Add pastina. Cook for three minutes. Make sure the broth is only at a light simmer. Then add the egg. Stir egg around. Add a squeeze of lemon. Serve

Notes: Add a dash of hot sauce. For a more protein rich meal, add some leftover rotisserie chicken

Roast Chicken Caesar Salad

11/12/2020

Ingredients:

  • 8 anchovies, mashed to a paste
  • 8 garlic cloves, finely grated
  • 6 Tbsp. mayonnaise, divided
  • 1 Tbsp. Dijon mustard, plus more for serving
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1½ tsp. freshly ground black pepper, plus more
  • 1 3½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
  • Kosher salt
  • 8 medium shallots, unpeeled, halved lengthwise
  • 2 lemons, divided
  • 1 oz. Parmesan, finely grated
  • 4 oz. country-style bread, torn into 1½” pieces
  • 2 romaine hearts, leaves separated, torn

Instructions:

Step One: Place a rack in lower third of oven; preheat to 450°. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.

Step Two: Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.

Step Three: Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.

Step Four: Reduce oven temperature to 400°. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.

Step Five: Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.

Step Six: Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

Fluffy Egg Sandwich

Created on 2/5/2023

Ingredients:

  • 15 eggs
  • 1.5 cups of milk
  • 3 teaspoons chicken powder
  • Freshly cracked black pepper
  • 3 green onion
  • Burger buns
  • Sliced cheese (sharp cheddar or American do the best)
  • Cooked breakfast meat (ham, sausage, bacon)

Instructions:

Step One: Preheat the over to 300 degrees. Add eggs, milk, chicken powder and black pepper to a bowl. Blend together with an emulsifier, or add to a blender. Blend until everything is well combined.

Step Two: Strain the mixture through a sieve to remove chunky egg bits. Add parchment paper to the inside of a baking dish. Pour the egg mixture into the baking dish.

Step Three: Chop the whole green onion and add to the top of the egg mixture.

Step Four: Wrap the top of the baking dish with aluminum foil. Put the baking dish on top of a baking sheet. Fill the baking sheet with water. Cook in the oven for 1 hour.

Step Five: Cut the egg mixture to the size that will fit your burger buns. Add mayo or hot sauce the burger bun, add the egg and breakfast meat of choice.

Notes: Avocado and tomato are great additions to this sandwich. Here is a video for reference The fluffiest Egg sandwich ever. #eggsandwich | TikTok

White Wine Sauce

Created on 1/05/2023

Ingredients:

  • 1/4 cup heavy cream
  • 1/4 cup white wine (Pino Grigio/Chardonnay)
  • 3 tablespoons cold butter
  • Half lemon squeezed
  • 3 cloves minced garlic
  • Parsley

Instructions

Step One: Turn heat to medium high. Once the pan is hot, add the white wine. Let this steam and heat up for about 10 seconds

Step Two: Add cream and butter. Let everything combine together for a few minutes

Step Three: Add garlic, salt and pepper

Step Four: Once the garlic smells fragrant and the sauce is well combined, garnish with parsley and serve with your protein of choice.

Note: This sauce goes great with scallops and roast chicken.

Shepheard’s Pie

Created on

Ingredients:

Meat Filling

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

Potato Topping

  • 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Instructions

Make Meat Filling

Step One: Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally

Step Two: Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally

Step Three: Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute

Step Four: Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain

Step Five: Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally

Step Six: Set the meat mixture aside. Preheat oven to 400 degrees F

Make Potato Topping

Step One: Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Step Two: Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Step Three: Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Step Four: Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble Casserole

Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving

Notes: To make this dairy and gluten-free, sub out the flour for almond flour and the half and half/butter with a milk alternative

Biscuts and Gravy

Created on

Ingredients:

  • One tube of Old Country Sausage
  • Two tablespoons of butter
  • One cup flour
  • Two cups milk, divided
  • Smoky seasoning
  • Paprika
  • Black pepper
  • Pillsbury Grands! With Flaky Layers
  • Green onion

Instructions:

Step One: Preheat oven to the temp indicated on the Pillsbury can. Once the oven is to temp, cook the biscuits according to the instructions.

Step Two: Heat a pan to medium high heat. Cook the sausage.

Step Three: Add butter. Once the butter is melted, add the flour. Make sure to coat the sausage in the flour.

Step Four: Add one cup of milk to the sausage and flour. Mix everything together. The mixture should be very thick. Keep adding in milk, little by little, mixing it through the sausage to get the right consistency. You may not need the entire 2 cups of milk.

Step Five: Add smoky seasoning, paprika and black pepper to the mixture.

Step Six: Garnish with green onion and serve with biscuits.

Notes: For a more complete breakfast, poach two eggs and serve with the biscuits and gravy. Tabasco is the best hot sauce for this meal.

Coffee Cake

Created on 12/23/2022

Ingredients:

  • 4 large eggs
  • 1 box instant Jello French Vanilla (do NOT use Cook and Serve Jello)
  • 1/2 cup sour cream
  • 1 box yellow cake mix, I recommend Betty Crocker
  • 1/2 cup canola oil
  • Baker’s Joy non stick spray (this is the only spray I’ve used that successfully keeps the cake from sticking, Pam doesn’t not work)
  • 1/2 cup sugar
  • 2 tablespoons Hersey’s cocoa special dark mix
  • 1 teaspoon cinnamon

Instructions:

Step One: Preheat over to 350 degrees

Step Two: Mix all ingredients in a standing mixer. Spray Baker’s Joy on the inside of the coffee cake pan. Add mixture to the coffee cake pan

Step Three: Allow the cake to cook for about 35 minutes. Use a wooden skewer, and stick it into the middle part of the cake. If the cake mixture comes out on the wooden stick, then keep cooking the cake for an additional five minutes and repeat with the wooden stick. If the the wooden stick comes out of the cake clean, then the cake is ready to take out of the oven

Step Four: Mix together the sugar, cocoa mix, and cinnamon in a bowl. Sprinkle the mixture on top of the cake and enjoy!

Fried Chicken Sandwich

Created on 1/18/2023

Ingredients:

Chicken Marinade

  • 2 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon EACH paprika, garlic powder, black pepper and salt

Breading

  • 1 cup flour
  • 1/2 cup corn starch
  • 1 tablespoon EACH paprika, garlic powder, cayenne pepper
  • 1 teaspoon salt and pepper

Spicy Mayo

  • 1/2 cup mayo
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika or cajun seasoning
  • 1/2 teaspoon garlic powder

Assemble

  • 4 medium sized brioche buns
  • Mayonnaise
  • Sliced pickles
  • 3-4 cups of canola oil for frying

Instructions:

Step One: Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below). 

Step Two: In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. (I recommend marinading for 24 hours)

Step Three: Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.

Step Four: In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

Step Five: Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F. 

Step Six: Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot! 

Notes: For extra crispy chicken, do a double fry. Fry chicken per the directions in Step Five. Repeat until all chicken has been fried once. Turn the oil temperature up to medium high, wait until the oil reaches that temp. Then return each piece of chicken separately into the oil. Fry again for about 2 minutes until the breading is a deep golden brown color. Repeat with each piece of chicken.