Homemade Ravioli. I woke up on Thursday last to a clean kitchen sink. Vaccum lines across the floor. Hair tucked in a loose, curly bun at the side of my head. The morning felt alive. It called me to create. * I tied on an apron and pulled on a pair of heels. Turned on Ella Fitzgerald. On the menu today, homemade ravioli. With egg wiped clean, floor reshined, I turned off Ella, turned on The Killers, kicked off my heels, and baked barefoot for the rest of the afternoon. I rolled the dough thin and flat. Chopped mushrooms. Okay, maybe I added a little ricotta to our otherwise healthy ravioli filling. Topped it with another sheet of fresh dough. Sliced the pieces with a scalloped knife. Set the ravioli aside while I prepared a simple topping.
Fresh rosemary, crushed garlic, red pepper. And that, dear reader’s, is the story of homemade ravoli on a Thursday in December. This egg-based dough needs to be rolled quite thin, or else you'll end up with a heap of cooked dough in your mouth at dinnertime. Crusty Bread. Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water.
That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it. Oriental Salad. Parmesan Roasted Potatoes. Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes.
This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions Preheat your oven to 425 degrees.Place the cubed potatoes into a baking dish. Bacon Cheddar Chive Biscuits ~ Sugar and Spice Baking.
Potatoes. Smoky Chipotle Parmesan French Fries | cooking on the weekends. I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. But if you can’t imagine eating fries without a sauce, they’re fabulous with something cool and refreshing, like Raita.
Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce?
Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Scalloped Potatoes with Caramelized Onions. We were having steak for dinner and I thought some creamy potatoes would be a delicious side dish.
I found this recipe on The Food Network for Scalloped Potatoes. I adapted it to work with what ingredients I had on hand. This dish was simple to make and so delicious. I loved the sharp flavor of the Asiago cheese with the soft potatoes and creamy caramelized onions. It paired beautifully with the steak and house salad.
My husband and I loved these potatoes but my children requested that I make mashed potatoes and gravy next time. 2 tsp olive oil1 sweet yellow onion, thinly sliced2 cloves of garlic, minced2 russett potatoes, thinly sliced1/2 cup shredded Asiago cheese1 cup skim milk2 tablespoons butter, cut into small piecesFreshly grated nutmeg Preheat the oven to 350 degrees. Heat the milk and butter in a small saucepan until the butter is melted. Bake until the potatoes are tender and the casserole is bubbly, about 45 minutes.
Crispy Potato Roast Recipe. Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards!
Xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin. Cheesy Florentine Biscuit Cups. March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands!
4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown. Garlic Potato Fries.
I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides.