NOTE: I didn’t want to use up all the eggs the last time I made this pasta (during the Corona Quarantine) and used whole eggs instead of eggs and egg yolks. I also added some olive oil to the mix. The pasta turned out rubbery. It also took longer to cook. I suspect it was… Continue reading Pasta – Egg Pasta by Weight
Category: region-italy
Caprisi Grilled Cheese
NOTES: These would be even better with cooked bacon slices INGREDIENTS: 8 1/2″ thick slices of sourdough (9″ round) 1/4 cup basil Pesto 8 oz fresh mozzarella sliced 1/4″ thick 2 large tomatoes cut in 1/4″ slices 2 tablespoons olive oil INSTRUCTIONS: Heat skillet to mediumHeat oven to 250 Spread Pesto on one side of… Continue reading Caprisi Grilled Cheese
Pesto
INGREDIENTS: INSTRUCTIONS:
Spaghetti Sauce from Fresh Tomatoes – Pressure Cooker
The secrets to great sauce: You really need to pressure cook spaghetti sauce. The pressure cooker (or InstaPot) boils the sauce at about 250 degrees farenheit vs 212 degrees in a stock pot. Cook times are cut in half for every 18 degrees rise in farenheit (10 degrees Celcius). 250 – 212 = 38 so… Continue reading Spaghetti Sauce from Fresh Tomatoes – Pressure Cooker
Tomato Sauce – Pressure Cooker
I tried this recipe from Serious Eats. It says it makes 1.5 quarts which isn’t really very much sauce. I would probably double it. I would also add some grated parmesan to the sauce or with each serving. It may also need some thickener like corn starch. It is a good way to use up… Continue reading Tomato Sauce – Pressure Cooker
Spaghetti Sauce – Pepperoni
Adapted from a recipe at Food 52. I added spices and changed the tomatoes and substituted ground pork for ground beef. Makes 1 gallon (freezes well) INGREDIENTS: 1 pound ground pork or beef. 1 pound Italian sausage (recipe on this site) 6 ounces sliced pepperoni (sliced in 1/4″ strips) 1 large white onion 6-8 cloves… Continue reading Spaghetti Sauce – Pepperoni
Alfredo Sauce
Adapted from a recipe at Food52 (a great site for good recipes) Serves 4 INGREDIENTS: 1 cup (2 sticks) unsalted butter. 2 cups heavy cream 2 cups (approximately 1/2 lb.) freshly grated Parmagiano Reggiano cheese. 1/2 cup chicken broth. 2 teaspoons Kosher or sea salt. 1/2 teaspoon coarse ground black pepper. 16 oz. uncooked (8… Continue reading Alfredo Sauce
Meatballs – Randy’s Two Martini
This is what happens when I down two dirty vodka martinis, grab a pencil and start adding ingredients from a bunch of old meatball recipes and tossing the ones that didn’t sound absolutely necessary. (Martini Recipe) I have been experimenting with substituting sour cream for milk and buttermilk in old recipes. The results are pretty… Continue reading Meatballs – Randy’s Two Martini
Marinara Sauce
INGREDIENTS: INSTRUCTIONS: NOTE: If making spaghetti, boil noodles for 1 or 2 minutes less. Drain (most) of the liquid. Add sauce to the noodle mix and return to the stove and stir until the spaghetti noodles are completely done (4 – 5 minutes). This will flav0r the spaghetti noodles with the sauce.
Limoncello – Sous Vide
Note: It is easier to peel, zest, and juice lemons and limes if you warm them first in the microwave oven. Place them in the oven 4 at a time and cook them on high for one minute until slightly warm (not hot). If heating a single lemon, do not exceed 20 seconds. INGREDIENTS Zest… Continue reading Limoncello – Sous Vide