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?" 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. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious!
Party Food! Pizza in a Bite
October 20th, 2008 by katie Getting together to watch a game? Or maybe watching a different sort of game? Pizza bites are awesome party food. Pizza Bites 2 recipes pizza dough (or 2 cans refrigerated pizza dough)8 oz block mozzarella cheese4 oz thin sliced pepperoni2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)1/4 cup olive oil3 tbsp grated Parmesan cheesepizza or marinara saucePrepare pizza dough and roughly chop pepperoni. I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. Basic Pizza Dough 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)1 cup warm water1 tbsp olive oil1 tsp salt2 3/4 cup flourCombine yeast and warm water, stir to dissolve.Add oil, salt, and flour. What’s for dinner this week? Don’t miss my other pizza creations: Pizza Bagels and Pizza Egg Rolls and Pizza Bread!
Red Velvet Cupcakes
I love few things more than the excuse to make a celebratory dessert. I think it stems in large part from the fact that I actually don’t love desserts myself, so it’s very convenient to have an audience (and a person to take the leftovers home with her). But, even more, I think nothing says congratulations (or happy birthday or thank you or, heck, happy Tuesday) quite like a home-baked surprise. (Click “more” for the rest of the story, more photos and the recipe.) So, when my sister recently got a great new job, I started scheming immediately about a woo-hoo-worthy treat to celebrate the news. Lucky for me, I’ve also trained my sister to send me any and all good-looking recipes that should be added to my to do list (if you think this sounds like I wield an unhealthy amount of influence over her, just know that I do so in a much nicer way than in days past; growing up, there was a lot of “I’ll time you’s …”). At first, I had a full blown cake in mind. All in all, Ali was delighted. 1. 2.
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. 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. Francesca's mom seemed disappointed we didn't have a potato ricer or potato mill on hand, but said that mashing the potatoes by hand would be fine. Fill a large pot with cold water. Save the potato water.
Single variety tomato sauce
I love making jams and preserves. I love the way those jewel-tones jars look, lined up on my pantry shelves. But since most preserves - even chutney - are loaded with sugar, which I’m trying to cut down on. The only reason for me to make my own tomato sauce and stock up on jars and jars of it is greed. So, that’s what I did - make single-variety tomato sauces, from three of my favorite heirloom tomatoes: the rich red, meaty Coeur de Boeuf, the sunny orange Ananas, and the dark burgundy-red Noire de Crimée. I make my tomato sauce very simply, with minimal additions. Recipe: Single variety tomato sauce Select your favorite tomato varieties - preferably kinds that are meaty with very small seed cavities. 1 medium onion3 small or 1 medium shallot2 cloves garlic extra virgin olive oil salt Finely chop the onion, shallot and garlic. In the meantime, prepare your tomatoes. Bonus recipe: Basil purée This is pesto without the garlic, cheese and pine nuts basically.
Hungry Happenings
DIY+Recipe: How to Make a Face Cake
What's more thoughtful and fun than a face cake on your birthday? The answer is a homemade face cake! I came up with the idea of a homemade portrait cake when my fiancé James turned 30 a couple of years ago. I wanted to surprise him with a really special cake, but I didn't want to order a cake with his photograph from our local cake shop since they're very expensive and, in my opinion, not very tasty. So the idea of making my own cake with a picture of James was formed. Step 1: The Cake The inside of your cake can be any flavour you like, but the outside must be covered in whipped cream or a white creamy frosting. This is the recipe for my Strawberry and White Chocolate Face Cake: 1. 2. 3. 4. 5. Bring 150 ml double cream to the boil, break 100 g of white chocolate into small pieces and let them melt in the cream. 6. 7. And the white chocolate/mascarpone mix. 8. And cover the whole thing with whipped cream or frosting, I use whipped cream. Step 2: The Face You will need: 1. 2. 3. 5. 7.
Spaghetti Alla Carbonara
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