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My Pasta Journey: Long Pasta Challenge – Spaghetti Recipe Challenge: #009 Spaghetti with Basil & Walnuts Come visit my cooking blog @ hk.myblog.yahoo.com or just simply SUBSCRIBE ME in Youtube & you’ll get interesting cooking tips & recipes from time to time! Bon Appétit!!:D
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I just picked up fresh homemade pasta from Raffetto’s in Greenwich Village, New York. They actually hand cut the pasta with a razor 1-inch thick. It’s called Pappardelle. I walked over to Ottomanelli’s (my local butcher) on Bleecker St and picked up their homemade lamb sausage. Lamb sausage really has a mild flavor and goes perfectly with fresh sage and orange zest. The star ingredient in this dish is the silky, homemade pasta. No cream or butter necessary in this rich and delicious dish. The natural starch in the fresh pasta will create a creamy sauce. Oh, and you will noticed a small grease fire a little more than half way through the demo. It happens : ) Trebbiano is a fresh and fruity inexpensive wine that pairs perfectly with the silky pasta, Parmesan cheese and fresh sage. Trebbiano is the second most widely planted white wine grape in the world. This Trebbiano is from Abruzzo, less than 2 hour drive west of Rome on the Adriatic coast. —- Friday Night In!: Enjoy Celebrity Cookbook Author Chad Carns The Gourmet Bachelor’s personal cooking demos of simple, gourmet recipes that he creates in his home on Friday nights from fresh, local ingredients that he picks up on Bleecker Street, Greenwich Village. The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes and wine pairing for the homecook bit.ly
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Healthy Italian pasta dish made quick and easy. This recipe uses just a few basic ingredients and I’ll show you how fast you can put this main dish together. View more of my easy Italian recipes at www.simpleitaliancooking.com.
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My Pasta Journey: Long Pasta Challenge – Spaghetti Recipe Challenge: #009 Spaghetti with Basil & Walnuts Come visit my cooking blog @ hk.myblog.yahoo.com or just simply SUBSCRIBE ME in Youtube & you’ll get interesting cooking tips & recipes from time to time! Bon Appétit!!:D
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INGREDIENTS: 1 package pastitsio pasta (thick tubular spaghetti) Butter (optional) Meat sauce: 2 onions cubed finely 1 c olive oil 2 pounds ground beef, pork and/or lamb (1 kilo) 3 cloves of garlic Whole cloves 1 tsp nutmeg 1 tsp cinnamon 1 c tomato sauce 2 c water 8 oz. (230 gr.) Romano cheese and ingredients for béchamel sauce (separated recipe). Add love too! PROCESS: Cook the pasta butter it and set aside. Prepare the béchamel sauce and set aside. Stick three whole cloves in each garlic clove and set aside. Sauté the onions in olive oil for about 8 minutes. Add the meat and stir to brown. When meat is cooked add garlic (and cloves), nutmeg, cinnamon, 2 cups of water, tomato sauce, and salt and pepper. Cook the meat sauce for 35 minutes on medium and set aside. Spread half pasta on pan. Sprinkle with romano cheese. Pour meat sauce on top of pasta. Continue with spreading a second layer of pasta. Sprinkle again with romano cheese. Finally put the béchamel sauce and sprinkle again with cheese. Bake pastitsio at 350 for about 20 minutes until golden brown.
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Lobster is widely perceived as a summer time treat. What many dont realize is that this favorite crustacean is harvested year round in Maine, which means you dont have to be relaxing barefoot by the beach to enjoy it. In this months Chef Shorts webcasts, Stew Leonards Executive Chef Chaz Fable demonstrates how to make Lobster and Bow-Tie Pasta Salad, which can be served in a martini glass with garnish as an appetizer, on a bed of greens for a light entrée, or even as a side dish.
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1. cut the Kimchi 2. put into a pan with the oil 3. fry them for 3 minutes 4. put the tuna and rice there stir them well for 5 minutes 5. serve with a slice cheese It’s delicious!!! ^_____^;
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Matt Monarch, www.RawSpirit.org, 9 year Raw Food eater, was featured on Al Gores new TV Network, Current TV which is a current events news channel. Matt is author of two Raw Food books and travels the World speaking about Raw Foods.
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www.roma.ie Ingredients 200g “00″ flour – or preferably 100g “00″ flour and 100g semolina flour Pinch of salt 2 eggs 15ml olive oil Variation – herb pasta NB: Blend all the other ingredients before mixing with the flour Pinch of salt 2 medium eggs 45ml (3 tbsp) chopped fresh herbs 15ml (1tbsp) olive oil 200g strong white flour Method This is the traditional method of making pasta. You sift the flour and salt onto a clean work surface and make a well in the centre with your fist. Beat the eggs and oil together and pour into the well. Gradually mix the liquid ingredients into the flour, using the fingers of one hand. Knead the pasta until it is smooth. Wrap it in cling film and allow it to rest for at least thirty minutes before attempting to roll out. It will make the pasta will be much more elastic. If you prefer to use a food processor, you start by sifting the flour and salt into the bowl. Pour in the beaten eggs and oil, together with any flavourings and process until the dough begins to come together. Turn out and knead until smooth. Wrap in cling film and rest for at least thirty minutes. Rolling out using a Pasta Machine Feed the rested dough through the widest setting several times and then pass the pasta through the machine, narrowing the setting by one notch each time, until the required thickness is reached. Generally the second from last setting is best for tagliatelle and the finest setting is used for ravioli or other pasta that is to be filled. Once the …
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