Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This is the old school way that Evan Funke in his book American Sfoglino (and his restaurant in Venice, CA) preaches. He apparently despises pasta machines and blames them for inferior […]
Rolling Pasta By Hand – Tortelloni Burro E Oro Read More »
Noodles are just awesome. Italian spaghetti, Vietnamese bowl of Pho, a bowl of spicy Thai curried noodles…they are all awesome. A bowl of Japanese ramen is right up there in the culinary Pantheon of noodles. I’ve had a lot of the stuff and I’ve cooked it at home a few times. I have never made the
Ivan Ramen: Toasted Rye Noodles Read More »
More stuffed pasta. Delicious, elegant stuffed pasta. These Ligurian-inspired babies are ravioli filled with a mixture of sauteed Swiss chard, ground veal and homemade ricotta. I used to rarely cook with veal because of how it is produced and the horrible conditions the calves are kept in before they are slaughtered and sent to market.
Ravioli Genovese, Tomato Sauce and Olives Read More »
This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk and I try making it every fall a few times. I really love making fresh pasta and filled pasta as well so why not post about it (spoiler warning: the
Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts Read More »
Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It has
Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas Read More »
Jamie Oliver is one of the first ever chef/celebrity who I’ve learned a lot from early on and still really enjoy using his books and cooking style as an inspiration. His recipes rarely disappoint and I think his passion is infectious. This is a dish that sounds so 80’s from his Jamie’s Comfort Food book.
Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce Read More »
I wish I have more time to post these in a more expeditious manner. For now, I have to get them up as time permits. Anyways, for Valentines Day this year I planned a four course meal for Diana. Actually I had a fifth course “option” that I was hoping to get to. Four courses
Fettuccine, Lobster and Marjoram Read More »
It’s been a while since I posted about a homemade pasta on these pages. Not because I have not made any but the majority is stuff I’ve posted about before or similar to what I’ve posted about before. Well, here comes something I made recently and was so sublime that I had to post about.
Red Wine Pappardelle with Oxtails and Carrots Read More »
I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce
The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni Read More »
Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not want to invest in a pasta extruder and was not sure it will be worth it. Also, most books never bother with
Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta Read More »