Do you know how to make pasta? Sure you do! But what about homemade pasta... dont be afraid, its really not that hard. Perfect practice defiantly makes perfect though and you may get sick of making pasta all the time. The solution would be to get a machine that does all the hard work for you, like flattening the dough and cutting the dough into pasta. You can find these machines in cooking stores, such as Williams-Sonoma, and others too.
Pasta sauce is not that hard to make either, although it seems like it can be a tricky procedure. Everyone has their own way of making red sauce, some like to use fresh tomatoes but canned is ok too. I use red wine when I have it is the house but it is ok if you do not use that either. Sugar can give it a sweet taste but make sure you dont use too much.
I used a can of whole Roma tomatoes, this means there are whole pieces and sauce in the same can. I also used garlic (my favorite), onions, fresh oregano and dried thyme. Saute the onions and garlic in olive oil until the onions are translucent. Then add the tomatoes, sauce and all and let that come to a gentle boil. The aroma of sauce will begin to smell familiar, thats how I know I am on the right track. As you are making the sauce you can start boiling the water for the pasta. When the noodles are close to being done add your thyme and fresh basil to the sauce then turn it on low heat so it is only simmering. You can also add the red wine at this time, and/or the sugar depending on what you prefer.
After you drain the noodles add them to the sauce, use a slotted spoon to cover the noodles completely with the sauce. When you serve you can top it with goat cheese or any other cheese. Garlic bread is always a nice surprise, plus it can hold you over until the main course is done.
Friday, February 4, 2011
Monday, January 24, 2011
Never Underestimate the Grilled Cheese Sandwich
When you are feeling sick or just want to make something easy the grilled cheese sandwich is always there for you. It is a comfort food for some people, something easy and fast for others but over the years it has not changed. Think of it as a friend that is always there for you when you just need to take a break from the complications of life or cooking.
The basic grilled cheese it bread, butter, and sharp cheddar cheese. With these simple components a magnificent sandwich is made but sometimes I get bored with only these four things. There are so many different options you have to make this sandwich gourmet or just different!
Sharp cheddar cheese is always good but try using fresh mozzarella or goat cheese instead. If mozzarella is your choice you could make your sandwich into a bruschetta dish which is always good. Goat cheese has a very distinct flavor and is spreadable so you can even mix some green onions for even more flavor! It is ok to try something different, dont be afraid to use a cheese that you have never tried before!
Butter can even be exciting, you can make it into a garlic butter spread or you could use unsalted butter for a sweeter taste. To make it a garlic butter spread what I always do is melt some butter then saute some fresh garlic in the butter only for a few minutes. After about 3 minutes i use my braising brush to brush on the garlic butter in the inside of the sandwich. Also instead of buttering the outside of the bread I melt the butter in the pan, it is so much easier. The bread is very important also, try using a sourdough bread or rye to give it a different taste.
Take a recipe that has not been changed for years and add what you think would make it better!
The basic grilled cheese it bread, butter, and sharp cheddar cheese. With these simple components a magnificent sandwich is made but sometimes I get bored with only these four things. There are so many different options you have to make this sandwich gourmet or just different!
Sharp cheddar cheese is always good but try using fresh mozzarella or goat cheese instead. If mozzarella is your choice you could make your sandwich into a bruschetta dish which is always good. Goat cheese has a very distinct flavor and is spreadable so you can even mix some green onions for even more flavor! It is ok to try something different, dont be afraid to use a cheese that you have never tried before!
Butter can even be exciting, you can make it into a garlic butter spread or you could use unsalted butter for a sweeter taste. To make it a garlic butter spread what I always do is melt some butter then saute some fresh garlic in the butter only for a few minutes. After about 3 minutes i use my braising brush to brush on the garlic butter in the inside of the sandwich. Also instead of buttering the outside of the bread I melt the butter in the pan, it is so much easier. The bread is very important also, try using a sourdough bread or rye to give it a different taste.
Take a recipe that has not been changed for years and add what you think would make it better!
Tuesday, January 18, 2011
Spaghetti, where's the beef!?
I love spaghetti, it is by far my favorite food of all time. I love to make spaghetti, I love to eat spaghetti, I even love to eat it for breakfast. Its obvious that I am a carboholic!
Have you ever thought to yourself "why do I even need to put beef in the sauce? It taste perfectly fine without all that extra protein." If it was up to me, I would very rarely put in ground beef just because I like it without the meat sauce. The reason why I always end up putting it in is because I know my husband will not be full for long on only spaghetti and marinara sauce. Putting beef in the spaghetti makes it a filling meal that both people can enjoy. If you choose not to use beef you could also use sausage or even mix half sausage and half beef. Chicken can also be good in the sauce, it is healthier for you and you could make it a chicken parmesan dish instead very easily.
Marinara sauce gives you so many options of what you can make for dinner also. You can make the traditional spaghetti, or you could make twice backed spaghetti. If you want more substance to your sauce you can add ingredients such as roasted red bell peppers, onions, green peppers or any other vegetable you desire.
Leftovers are always expected when it comes to spaghetti, especially if only two people are eating it. A useful way to use up those leftovers in one sweep is to put them into a casserole and top with cheese (preferably parmesan or mozzarella). Put it in the fridge and bake in two or three days as a twice baked dish. If it seems dry you can add a can of diced tomatoes flavored with oregano and garlic into the mix then top with cheese and it will bake nicely.
I do have an absolute favorite spaghetti sauce brand also, Prego! What is your favorite spaghetti sauce brand?
Have you ever thought to yourself "why do I even need to put beef in the sauce? It taste perfectly fine without all that extra protein." If it was up to me, I would very rarely put in ground beef just because I like it without the meat sauce. The reason why I always end up putting it in is because I know my husband will not be full for long on only spaghetti and marinara sauce. Putting beef in the spaghetti makes it a filling meal that both people can enjoy. If you choose not to use beef you could also use sausage or even mix half sausage and half beef. Chicken can also be good in the sauce, it is healthier for you and you could make it a chicken parmesan dish instead very easily.
Marinara sauce gives you so many options of what you can make for dinner also. You can make the traditional spaghetti, or you could make twice backed spaghetti. If you want more substance to your sauce you can add ingredients such as roasted red bell peppers, onions, green peppers or any other vegetable you desire.
Leftovers are always expected when it comes to spaghetti, especially if only two people are eating it. A useful way to use up those leftovers in one sweep is to put them into a casserole and top with cheese (preferably parmesan or mozzarella). Put it in the fridge and bake in two or three days as a twice baked dish. If it seems dry you can add a can of diced tomatoes flavored with oregano and garlic into the mix then top with cheese and it will bake nicely.
I do have an absolute favorite spaghetti sauce brand also, Prego! What is your favorite spaghetti sauce brand?
Thursday, January 13, 2011
Poaching an egg, how hard can it be?
Turns out poaching an egg is very hard. If it is not done right the white of the egg spreads all over the water in the pan making a mess. The first poached egg I made looked pretty bad, it was cooked but in no way was it picture material. The second one I made looked great! I was amazed and very excited, I could tell my cat was too since he was the only one here to celebrate with.
Hollandaise sauce on the other hand is very easy to make but equally delicious. It was a very easy dish to make and could be served for breakfast, lunch or maybe even dinner. My only complaint was how salty the sauce was. I figure if I would have used an unsalted butter and not added salt to the mixture it would have been great. Another part of the recipe I altered was the fact that I used lime juice instead of lemon juice. I had no lemon juice in the house so I used the next best thing, but with lemon it may have been much tastier.
Hollandaise sauce on the other hand is very easy to make but equally delicious. It was a very easy dish to make and could be served for breakfast, lunch or maybe even dinner. My only complaint was how salty the sauce was. I figure if I would have used an unsalted butter and not added salt to the mixture it would have been great. Another part of the recipe I altered was the fact that I used lime juice instead of lemon juice. I had no lemon juice in the house so I used the next best thing, but with lemon it may have been much tastier.
Wednesday, January 12, 2011
Wednesday-when, what, what day?
So, yesterday I was in a class all day so I cooked nothing. I did however eat more of my wild rice soup, I should probably finish that up today. I am trying to think of different ways I can incorporate the soup into tonight's dinner. I think what I will do is make two chicken breast then tear them up and throw them into the soup. Sound easy enough.
In other news, guess who has a job at Williams-Sonoma year around.... Me! I cannot tell you how excited I am. NOt only will I be working at a fantastic cooking store but I also can help out in the cooking classes! I more than likely will be chopping veggies or handing bowls and spoons to the main cook but how exciting is that! I will be helping with the Meatball class, fast and fresh pasta, and I was think about also helping with the Soups for Dinner class. There is only one negative to working there, I cannot stop buying things! Almost every time I leave I buy something. Now I cannot stop thinking about how I need a round cake pan so I can make Julia Child's chocolate cake with the almonds....mmmmmm!
If anyone you have been to Williams-Sonoma before, tell me what your favorite item in the store is! My favorite is the LeCreuset cast iron pots. I will get them some day!!
In other news, guess who has a job at Williams-Sonoma year around.... Me! I cannot tell you how excited I am. NOt only will I be working at a fantastic cooking store but I also can help out in the cooking classes! I more than likely will be chopping veggies or handing bowls and spoons to the main cook but how exciting is that! I will be helping with the Meatball class, fast and fresh pasta, and I was think about also helping with the Soups for Dinner class. There is only one negative to working there, I cannot stop buying things! Almost every time I leave I buy something. Now I cannot stop thinking about how I need a round cake pan so I can make Julia Child's chocolate cake with the almonds....mmmmmm!
If anyone you have been to Williams-Sonoma before, tell me what your favorite item in the store is! My favorite is the LeCreuset cast iron pots. I will get them some day!!
Monday, January 10, 2011
Lazy Monday
Well, I have to say I am sorry to my readers for not posting anything on Saturday or Sunday. On Saturday I worked and my husband was gone so there was no need to make anything new, leftovers were my main meal. On Sunday I was planning on making something but as the day went on I got busy with other tasks and again nothing was made.
I am now thinking about tonight's dinner and I think I will make two chicken breast sautéed in butter and put it over the risotto I made on Friday. I also may try to poach an egg, I want to know how hard it really is. I may just make it for myself in the morning also, still have not decided, but I will be sure to let you know!
Even though it is fun to make all my dinners out of the Julia Child cookbook, right now it is not possible because that would involve me going to the grocery store.
Tip for the day, dont be afraid to use your leftovers in a creative fashion, it may be from a different meal but giving it new life will make it much easier to eat.
I am now thinking about tonight's dinner and I think I will make two chicken breast sautéed in butter and put it over the risotto I made on Friday. I also may try to poach an egg, I want to know how hard it really is. I may just make it for myself in the morning also, still have not decided, but I will be sure to let you know!
Even though it is fun to make all my dinners out of the Julia Child cookbook, right now it is not possible because that would involve me going to the grocery store.
Tip for the day, dont be afraid to use your leftovers in a creative fashion, it may be from a different meal but giving it new life will make it much easier to eat.
Friday, January 7, 2011
Not everyday is a Nourriture Française day!
Today I am not feeling the best, I suspect it is only a cold but never the less it is a soup day. After washing my hands thoroughly I starting making Wild Rice Soup which I absolutely love. It is a recipe given to me by my grandmother and I have completely fallen in love with it. All you need is light creme(2 cups), chicken broth (3 cups) rosemary(to taste), carrots(1 large carrot or 4 baby carrots), celery(2 stalks), onions ( 1 small onion or 3 Tb) and flour (1/2 cup to thicken). Vegetable oil or olive oil (2 Tb) ,whichever you prefer, is also used along with butter (1 Tb). And who could forget the star of the show, wild rice (1/3 cup).
I frequently use my cast iron pot while cooking on the stove top because it is versitle, heats evenly, and I can use it to store the finished product after I am done. If you do not have a pot like this any stock pot will do, just be sure it has a cover. If a stock pot is not present you can use a sauce pan but I recommend you cut the recipe in half so the pot does not become overfilled. You also will need a saute pan for the veggies, it does not have to be non-stick because the butter will help prevent sticking but non-stick is always helpful.
Put 1 qt of water, oil and rice into your pot and bring it to a boil. After reaching the boiling point cover and simmer for 30 min. Meanwhile I chop the veggies to get them ready to saute in the 1/2 cup of melted butter now in your saute pan. When the 15 min is left on the clock start the veggies (it looks like they are drowning in butter but dont worry, they're not ;) ) With 2 min on the clock add the flour and stir to thicken the veggies but do not let them burn!
When the 30 min are up stir in the veggies, if they look like that are chunky in the mixture use a wire wisk to break it up otherwise you may have white clumps floating around in your soup. Bring to a boil once again and let the soup thicken up, if it doesn't you can add some more flour but remember to add a little at a time, you can always add more but you cant take it out if it is too much. Another tip on adding flour or corn starch to a hot soup is dissolve the flour or corn starch with a small amount of cold water on the side then add to soup, this will prevent it from clumping once added. Corn starch WILL clump if you do not dissolve in cold water first, so this has to be done. Once it is boiling add the creme, rosemary, and pepper ( freshly ground gives it a nice touch). Once you added all the ingredients let it simmer for 20 min, this helps it thicken more but be sure you dont let the creme burn.
Let cool for a few more minutes after you remove it from heat then it will be ready to serve! This particular recipe will serve at least 5 people if not more. Only two people live here so it is a perfect way to have one meal always prepared when you are on the run. I haven't tried freezing it yet for future use but I am sure it can be done. The soup I made today will last us probable 3 days if eaten everyday but do not keep it past 7 days. It may no be good for you to eat if kept for a long period of time even if it is refrigerated.
On the side I also made risotto, I loosely used a recipe from my Betty Crocker Italian cookbook but every recipe varies so I recommend you find one that appeals to your own taste buds.
The lesson learned for today; variety is the spice of life! (Ich liebe Sie Mutter!)
I frequently use my cast iron pot while cooking on the stove top because it is versitle, heats evenly, and I can use it to store the finished product after I am done. If you do not have a pot like this any stock pot will do, just be sure it has a cover. If a stock pot is not present you can use a sauce pan but I recommend you cut the recipe in half so the pot does not become overfilled. You also will need a saute pan for the veggies, it does not have to be non-stick because the butter will help prevent sticking but non-stick is always helpful.
Put 1 qt of water, oil and rice into your pot and bring it to a boil. After reaching the boiling point cover and simmer for 30 min. Meanwhile I chop the veggies to get them ready to saute in the 1/2 cup of melted butter now in your saute pan. When the 15 min is left on the clock start the veggies (it looks like they are drowning in butter but dont worry, they're not ;) ) With 2 min on the clock add the flour and stir to thicken the veggies but do not let them burn!
When the 30 min are up stir in the veggies, if they look like that are chunky in the mixture use a wire wisk to break it up otherwise you may have white clumps floating around in your soup. Bring to a boil once again and let the soup thicken up, if it doesn't you can add some more flour but remember to add a little at a time, you can always add more but you cant take it out if it is too much. Another tip on adding flour or corn starch to a hot soup is dissolve the flour or corn starch with a small amount of cold water on the side then add to soup, this will prevent it from clumping once added. Corn starch WILL clump if you do not dissolve in cold water first, so this has to be done. Once it is boiling add the creme, rosemary, and pepper ( freshly ground gives it a nice touch). Once you added all the ingredients let it simmer for 20 min, this helps it thicken more but be sure you dont let the creme burn.
Let cool for a few more minutes after you remove it from heat then it will be ready to serve! This particular recipe will serve at least 5 people if not more. Only two people live here so it is a perfect way to have one meal always prepared when you are on the run. I haven't tried freezing it yet for future use but I am sure it can be done. The soup I made today will last us probable 3 days if eaten everyday but do not keep it past 7 days. It may no be good for you to eat if kept for a long period of time even if it is refrigerated.
On the side I also made risotto, I loosely used a recipe from my Betty Crocker Italian cookbook but every recipe varies so I recommend you find one that appeals to your own taste buds.
The lesson learned for today; variety is the spice of life! (Ich liebe Sie Mutter!)
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