Homemade Egg Pasta

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There is something wonderfully satisfying about making pasta from scratch. With just a few simple ingredients-flour, eggs, oil, salt and a little time- you can create silky, tender pasta that is so much better than anything in a box. And while homemade pasta may sound a little intimidating, it really isn't! With my KitchenAide pasta attachment I can turn a ball of homemade egg dough into beautiful, silky strands of pasta right in my own kitchen.

This basic egg pasta dough can be used in so many ways. you can make angel hair pasta or ribbons of fettucine and spaghetti, or leave it in sheets for lasagna, canneloni and other baked pasta dishes. And one of the best parts is -fresh pasta cooks in just a few minutes! For lasagna, you don't even pre-cook, just layer it in!

The KitchenAide attachment does most the most the  work. Once the dough is mixed and rested I simply run it through the pasta roller, gradually making it thinner, and use the cutter for whatever shape I'm making.

 Here is the tried and true egg pasta recipe-

Homemade Egg Pasta 

4 large eggs

3 c. flour

1 T oil  

1 tsp salt

In your food processor(steel blade), mix all ingredients until mixture pulls away from the bowl into a ball.

Remove from bowl to a lightly floured surface, cut in half, knead a couple times, wrap in plastic wrap and let it rest for 10-15 minutes.

Remove one ball from the wrap and set the pasta machine on the widest setting. Put it through  and fold over. Put it through again. Repeat 3-4 times.

 

Now, reduce the space between the rollers by one setting and put it through again. Reduce the rollers again and put it through. I continue this process cutting the pasta into two pieces when it gets too long. For lasagna I make it quite thin, number 5 on my KitchenAide. Put the sheets on a wood dowel or lay on your counter. Repeat this process with the reserved piece.

For fettucine, angel hair or spaghetti change your blade on the machine and put it through for desired shapes.

 

Cooking- Bring 8 quarts of water to a boil and add 3 T salt. Drop the pasta in all at once into boiling water, give it a stir and put the lid on. When it returns to a boil, uncover and cook for 1 minute, test one .....I taste it...should be al dente'. Don't overcook!

When done, drain into a colander, shaking to remove the water. 

 At this point if you want - Put into a warm platter and season with salt and pepper, add some soft butter and eat! You could even add a little Parmesan!

 Now what should we make?

Once you've made a batch of fresh pasta, the fun really begins! Depending on how you cut or shape your dough, you can use it in so many wonderful dishes. Here are a few of my favorites from the blog- just click the recipe that sound good and start cooking!

Angel Hair Pasta Delicate strands of fresh pasta are perfect with sweet crab and a light sauce. This is an especially lovely way to showcase homemade pasta.

Angel Hair Pasta with Gorgonzola sauce - if you love a rich, creamy pasta, this one is for you. The bold flavor of Gorgonzola pairs nicely with the delicate fresh angel hair pasta. I added some veal scallops in this recipe, but, you do not need to.

Fettuccine with Kale Pesto Fresh fettuccine is wonderful tossed with bright, flavorful kale pesto. A great choice when you want  something a little lighter.

Lasagna two ways- with Meat Sauce and Vegetarian Roll your pasta into beuaiful thin sheets and layer them with a hearty meat sauce or a vegetarian sauce.

Meat Cannelloni- Fresh pasta sheets make wonderful cannelloni. Fill, roll, sauce and bake for one of those comforting dishes that is well worth the effort.

 Mushroom and Burrata Lasagnette- Tender fresh pasta, mushrooms and creamy burata make this one a little different-and VERY special. YUM!~

Spaghetti Bolognese - A rich, slow cooked Bolognese deserves good pasta, and homemade spaghetti makes it even better.

Spaghetti Carbonara - cheese and bacon.....can't go wrong! A few simple ingredients come together to make one of the great classic pasta dishes.

Spaghetti Carbonara with Sausage - A delicious variation on traditional carbonara, with sausage adding an extra layer of flavor.

Once you discover how easy it is to make fresh pasta-especially with a pasta machine-you may find yourself making it more often than you ever expected. And with so many ways to serve it, the hardest part may simply be deciding which pasta dish to make first!

 

Salmon Mousse

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This easy salmon mousse is one of those recipes you’ll keep coming back to. It’s fresh, creamy, and preparation in under ten minutes—perfect for the holidays, a make ahead dinner-party appetizer, or an effortless addition to a snack board.

Made with smoked salmon or cooked salmon, cream cheese, and fresh herbs, it’s a simple classic that looks elegant but takes hardly any effort at all.

I recently made this for a dinner party at our friends’ “Barndaminium,” or, as many have affectionately dubbed it, “the Barndo!” It was a huge hit, and I made it with cooked salmon. If you prefer smoked salmon, that works beautifully too.

Serve it with crackers, crostini, cucumber slices, or your favorite vegetables for an easy appetizer that looks much more impressive than the effort it takes.

Easy Salmon Mousse

8 ounces Cream Cheese

1 1/2 cup dry curd cottage cheese

1/2 cup sour cream

1/2 cup heavy cream, whipped

2 T. Parsley chopped 

1 T Dill chopped

1 T minced capers

2 T chives chopped 

8 ounces of cooked salmon or smoked salmon 

 Kosher salt and White pepper to taste

Lemon, fresh dill or parsley for garnish 

 Line a salmon mold or any shape you desire with 3 layers of dampened cheese cloth. Make sure it is large enough to fold over the top of the mold.

Blend cream cheese, cottage cheese and sour cream until smooth. Fold  in whipped cream, herbs, seasonings and salmon.

 

Pour into mold and refrigerate for 24 hours or more.

To serve, remove the cheesecloth from the top and invert onto your platter. Carefully remove cheesecloth.  Serve with crackers, sliced cucumber or celery.

 

Moab Adventure!

We had such a fun trip to Moab, Utah, with our adult kids and grandchildren. This photo was taken on one of the technical courses in the Moab area—and it was my first time doing a technical ride!

It was so much fun and definitely exhilarating! There were plenty of challenges along the way, but I loved every minute of it.

And yes… that’s me driving! 😊

 

Zucchini Nut Muffins

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Some recipes are good, and then there are the ones you can't stop thinking about. These Zucchini Nut Muffins definitely fall into that category.

A good friend shared this rtecipe with me, and after one bite I knew it was too good not to pass along. They're incredibly moist, wonderfully tender, and packed with just the right amount of warm flavor and crunchy nuts. 

Whether you're enjoying one with your morning coffee, packing it in a lunchbox or sneaking one as a afternoon treat, these muffins are simply irresistible. If your garden is overflowing with zucchini, this is one recipe wan to make again and again. 

I scampered down to the dock with some muffins fresh out of the oven for some young men working on putting our jet ski docks in......lets just say, they can't wait to do more work for us! Ha!  

Zucchini Nut Muffins

Yield 12 large muffins 

credit -Debbie Brown 

Topping-

1/4 cup cold butter

1/4 cup rolled oats

1/2 cup brown sugar

1/4 cup flour

1/4 tsp salt

1/2 cup finely chopped walnuts  (I use pecans)

Muffin - 

2 med zucchini- grated about 3 cups, let drain and squeeze out water as much as you can. (I let it drain over night in refrigerator)

2 large eggs

1/2 cup oil

1/1/4 cup sugar

1 tsp. vanilla

2 cup flour

1/2 tsp Kosher salt

2 tsp. cinnamon

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup finely chopped walnuts (I use pecans)

In a medium bowl, combine topping ingredients, mix until crumbly and set aside

In a medium bowl, beat eggs, oil, vanilla and sugar together until light and fluffy. Add drained zucchini.

Mix the dry ingredients together in another bowl. Stir into the egg/sugar mixture but just until combined, don't overmix or muffins will be tough. Gently stir in nuts.

To prepare the muffin pan, I line with muffin paper. However you can spray ewach cup with oil, Pam or wipe with butter. Use a large ice cream scoop or a large spoon to fill each cup about 3/4 full. Top each muffin cup with about 2 tablespoons toppin and press down gently.

Bake at 375 F degrees for 15-20 minutes until inserted toothpick comes out clean.

These freeze well....

 

 

 

 

 

Stuffed Mushrooms with pine nuts and sundried tomatoes

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Stuffed mushrooms are the perfect party bite for the  250th anniversary of the USA! Warm and cheesy and so easy to make ahead of time, they’re the best appetizer ever. 

 

For the meat lovers, make Holly's Sausage stuffed mushrooms! Another quick recipe!

Stuffed mushrooms

 

1/2 cup Panko breadcrumbs 

1/2 cup parmesan cheese

1/2 cup finely chopped parsley

1/3 cup sundried tomatoes oil packed and chopped

1/4 cup toasted pine nuts

2-3 garlic cloves

1/4 tsp. salt

ground pepper

20 button mushrooms, cleaned and stemmed

olive oil

cherry tomatoes for garnish

 

Preheat oven to 400 F degrees

Line a baking with a silpat or parchment paper

 

Combine the Parmesan, breadcrumbs, parsley,sun dried tomatoes, pine nuts, garlic, salt and pepper (to taste)

 

Spoon the filling into the cavity of each mushroom and place on baking sheet.

 

Bake the mushrooms until the mushrooms are slightly browned about 16-20 minutes.

 

Garnish with tomatoes on a platter. 

 

Cheers! JJ 

 

Steak Diane

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The moment the flame leaps from the pan is when Steak Diane stops being just dinner and turns into theater. One second the skillet is quietly sizzling with butter, shallots and mushrooms; the next, a splash of cognac ignites into a dramatic burst of fire that fills the kitchen with warmth, aroma, and a bit of adrenaline! It's a dish with old school flair~rich, fast, and unapologetically indulent-and making it at home feels like bringing a bit of table side restaurant magic right to your own stove.

Buffalo Chicken wings

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The big game is almost here and my Seahawks are in!! We are so excited! I love wings and created this easy and delicious recipe for the game!

Buffalo Chicken Wings

3 lbs. chicken wings

1  T Baking powder

3/4 tsp salt

1/2 cup Franks hot sauce

4 T melted unsalted butter

1 T molasses 

Pre heat oven to 250 F degrees

Combine baking powder, salt and put into a one gallon zip lock bag. Next, throw in the wings and shake to coat thoroughly.

Arrange the wings on a baking sheet and bake in lower middle of oven for 30 minutes.

Increase the oven temperature to 425 F degrees. Move the wings  up to upper middle of oven. Bake the wings until they are crispy.

While the wings are in oven, whisk the melted butter, molasses and hot sauce together in large bowl.

When the wings are crispy, take them out and put them into  the bowl and mix to coat them thoroughly.

I serve with my Blue Cheese dip, carrots, celery and some Frito dippers.

 

 We are off Jamaica! Our annual trip to our cottage is here! This is where I unplug, reading 8 or more books, watercolor painting by the ocean, getting massages, needle pointing and just totally relaxing. And yes, I write a few blogs, so, come on back to see what I have for you. Go Seahawks!

 

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French Dip sandwiches- slow cooker

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 It's game day! And my team is in the play offs! Wee Bear and I will be watching and my slow cooker will be cooking! Easy squeazy! 

 

Whether you're planning an intimate gathering for close friends or a massive party for the big game, this recipe will have guests talking long after game day.

 

The magic of great game day food isn't just in the recipes, it's in the memories you create when friends and family gather around delicious food to cheer, laugh, and celebrate together. 

 

 

French Dip Sandwiches- slow cooker

 

2 T olive oil

2 1/2 - 3 lb. Chuck roast (I order my beef from Snake River)

Kosher salt

Pepper freshly ground

2 1 ounce packages of dry onion soup 

2 C water 

2 cans of Beef broth

 

Crusty rolls- I use Ciabatta 

Butter 

Optional - Provolone cheese

 

 Season the Chuck roast with salt and pepper while heating the olive oil in a large skillet.

 

When the oil is sizzling, brown the roast on all sides.

  

 Put the roast in the slow cooker and add the dry onion soup, the water and the broth.

 

Cook on high for 4-6 hours or on low for 8-10.

 

When the meat is tender. Take out of the cooker, and slice thin or shred on a cutting board. I use a electric knife that I have had for 40+ years to slice thin.

 

Butter the Ciabatta and broil until toasty on top. 

 

Pile the thinly sliced meat on the rolls, put a slice of provolone on top if you like. If you put the provolone on, broil quickly to melt.

 

Strain the juices of the slow cooker into small ramekins and serve! 

 

Serve with french fries, salad, chips or pickles! 

 

 

 Meet our new family member, Brody! Brody came to us at less than 5 lbs, now he is a whopping 8.2 lbs! He is a Cavapoo, a mix of a 8 lb poodle (sire) and a 12 lb Cavalier King Charles (dame). Needless to say he is our new obsession! We even shortened our annual trip to Jamaica by a week and cancelled our 4 month world cruise because of this heart melting puppy. We just can't be away from him!

 

 

 

 

Pork Milanese

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Wee bear loves this dish....and I can tell you....so do I! 

The key to making this dish is to not overcook. I do it all in the skillet-not in the oven. It takes just 2-3 minutes per side of pan frying and that's it. The outside is crispy and wonderfully crunchy...yum, yum yum! Inside is juicy and flavorful.

Chai Shortbread

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 In India, chai means tea, and it derives ffrom the Chinese word, cha'. The sweet, spiced beverage we know as "Chai" in america is a specific preparation called Masala Chai, which translates to "spiced tea".

So, while we often hear the phrase, Chai Tea, in America, it's actually a redundancy. Saying "Chai tea" is literally, "tea-tea"! The same can be said for "shortbread cookie", since shortbread are cookies.

I added a classic blend of ground spices to my Chai Shortbread: allspice, cardamom, ginger, pumpkin spice and nutmeg. I find a splash of vanilla extract rounds out the sweet and spicy flavors.

I also added a dot of white chocolate on top (entirely optional).

These cookies scream Fall and Winter! They are warmly spicy without being to assertive. If you like it milder, just reduce the quantity of spices to your personal preference. Or, you can pump it up further by adding a little ground pepper or crushed fennel seed.

 

Chai Shortbread

1 cup unsalted butter, room temperature

2 tsp vanilla extract

2/3 cup granulated sugar

2 tsp ground black tea leaves

2 tsp pumpkin pie spice

2 tsp ground ginger

1/2 tsp allspice

1/2 tsp cardamom

1/2 tsp kosher salt

2 cups all purpose flour

Preheat the oven to 350 F. Line a baking sheet with a silpat or parchment paper and set aside.

Mix the butter, sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardmom and salt on medium speed in a bowl with your mixer for 2 minutes.

Add in the flour with mixer on low until just combined.

Transfer dough to a lightly floured surface or between plastic wrap. Using a rolling pin, roll out to about 1/3 inch in thickness. Cut out with a 2 inch round cutter or any shape you prefer.

Place the cookies on the prepared cookie sheet and bake for 8-10 minutes until golden on edges.

Move the cookies to wire rack to cool for a few minutes.

Optional - melt some white chocolate and dot the top of each cookie.

 

Perfect with a cup of tea- Chai is ideal for digestion and relaxation because of its blend of spices...it aids gut health and reduces bloating.

You can store in a airtight container for 7 days or freeze for a month.

 

 

 

French Onion Soup

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 Fall is on it's way! Here in Coeur d' Alene, Idaho, temperatures are dropping. It is still sunny and the river is beautiful, but, the temperature is cooler. I'm getting my power walk in every morning on the centennial trail and it is perfect! 

I decided to make a Fall soup that my hubster loves! He orders it every chance he gets at a restaurant.....I have never shared that I can make this soup...this is one that we learned to make in my culinary journey. He was thrilled!

Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.

Chicken Breast with a mushroom cream sauce

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 Are you chickened out? You know what I mean, chicken this...chicken that. Bored of the ho-hum chicken again for dinner? Well, you can say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. Well, now I sound like a car dealer...hahaha! But, this chicken is better than any car....it is scrumptious and moan worthy! Let me tell ya....the hubster was moaning....let me tell you how this happened.

Weiner Schnitzel

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Weiner Schnitzel: The Crispy Classic That Won My Husband's Heart

There are few dishes in the world that elicit the kind of joy I see in my husbands eyes when he takes that first bite of my perfectly golden Weiner Schnitzel. It's a love story of crunch, tenderness, and buttery richness--all wrapped up in a delicate, crisp coating. If food could write poetry, this dish would be a sonnet.

Jam swirled Pound Cake

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A true pound cake dates back over 300 years ago. It got its name because it called for a pound each of butter, sugar, flour and eggs!! Can you picture the bowl!!

Today we refer to pound cake as a denser cake that is bake in a variety of different pans. It is a richer cake, so often served plain or dusted with powder sugar or a glaze. 

I love raspberries, so I used a raspberry jam, but, you can use any jam you like. My Mom and I used to make raspberry jam from fresh raspberries out of our garden, yummy!

Jam Swirled Pound Cake

 

1 cup unsalted butter

3/4-1 cup your favorite jam, raspberry, strawberry, blueberry or mixed berry

1 1/2 cup all purpose flour

1tsp. Baking powder

1/4 tsp salt

1/4 tsp Baking soda

1 1/2 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 1/2 tsp. vanilla

 

Prepare a 9X5 inch loaf pan with butter and flour or baking spray. Preheat oven to 350F

Put flour, baking powder, salt and baking soda into a small bowl. 

Cream together with electric mixer- butter and sugar, until light and fluffy.

With mixer on a low speed add eggs one at a time. 

Add sour cream and vanilla.

Sift in the dry ingredients on low speed until combined.

Pour half the batter into the prepared pan. Spoon a dollop of jam into the batter and swirl. Repeat with remaining batter and jam.

Bake for 1 hour and 15 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool in pan on a rack for 10-15 minutes. Remove the cake from the pan and let cool on rack completely.

Slice and serve on it's own or with a scoop of vanilla ice cream/gelato for a dessert. I love this cake with tea in the morning or afternoon.

Cheers!

JJ