LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?
" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right! Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. All sealed up. After baking. Spaghetti and Meatball Pot Pie. Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process.
I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles.
I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. About 15 minutes in, they started to brown. Sweet Potato Gnocchi with Gouda Cheese Sauce. This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce.
I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. You have made a roux! Gnocchi. Spaghetti Alla Carbonara. Home Upload. How to Make Gnocchi like an Italian Grandmother Recipe. The other night I took delivery of two huge, fragrant garbage bags full of basil thanks to Julia of Mariquita Farms. I gave half of it away at my book signing, the other half we plucked and pureed into a grassy, green pesto.
Earlier this year a friend came to visit from Genoa Italy, her mom taught us her homemade gnocchi recipe. I posted about the pesto we made to go with it earlier in the year, and as promised this post is the gnocchi how-to followup. The basil delivery was exactly the inspiration I was waiting for.... Gnocchi recipes aren't for the faint of heart. The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made was beautiful. So in the version below, I incorporate just enough egg to act as a bit of a binder. If you are committed to trying the eggless version, try this version first. the next time around use half the egg, and the time after that go for no egg.
So, here it is - the long awaited gnocchi recipe. Serves six. Mini Lasagna Cups. If you have any wonton wrappers leftover from the Crispy Southwestern Wontons, here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas? And so fun to eat, no utensils needed. The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. Start with one pound of lean ground beef for the meaty lasagna sauce. For spaghetti and lasagna I also like to add a pound of sausage. You can even brown them in the same pan at the same time for ease. Now this makes a ton, so here’s what I do. Here’s 1/4 of the meat mixture with 1 cup of spaghetti sauce. Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce… Cappelletti. Fresh filled pasta. Gennaio 3, 2011 A yawn, the smell of coffee coming from the kitchen, my eyes opening slowly on the new day and the new year begins. No fireworks, pin-wheels and spangles, this new year begins quiet, slow, curious, reflective and happy. This brand new year makes its first steps with sunny days and a new dress for Juls’ Kitchen, tailored again by Kia‘s magical hands in her haute couture tailor’s shop, a brighter and easier dress. I don’t know if it will be the final design, or whether it will evolve again, but I know that this dress it’s me, it is the 2011 Giulia, and it is a great achievement for me!
I’ve been thinking about the recipe that would have opened the 2011 and the new blog design and I finally chose the recipe that has had the leading role in my Christmas lunch and New Year’s Eve dinner, Cappelletti (fresh home-made pasta filled with a meat mixture typical of Emilia Romagna). And so we had cappelletti. Ingredients for the cappelletti filling: Ingredients to make fresh pasta: