Making Homemade Pasta

My friend Janis and I decided we needed to venture into the world of making homemade pasta, even though we can buy it at the store already made. There is something about making things from scratch. They taste better, or at least we think they do. Maybe its just the love we put into it that we taste. Whatever it is, there was definitely a sense of pride when we served our pasta. Even my 2 year old loved it! Although I'm not sure if he qualifies as a critic when he eats dirt too.

So for the menu, we made a batch of pasta, topped with two different sauces. I didn't realize the recipe made so much! Most of the pasta had a spaghetti sauce with Italian sausage in it. My favorite jarred sauce is Trader Joe's Tomato and Basil Marinara, about $2 a jar - very fresh and homemade tasting. The rest of the pasta was tossed with the leftover pesto sauce I had made from the Bruschetta Burger. Of course, no pasta meal would be complete without garlic bread and a salad.

Now, making fresh pasta is kind of an art form I guess, and I have no idea if we did it right. I did make it with my dad once, so it was probably right then, but since my son is allergic to eggs, I opted for an egg-free recipe. So I got my recipe from Mario Batalli, a fellow Italian and Food Network star, and like I said, we liked it. Find your own recipe and have fun cooking or buy packaged and have an extra glass of wine! If you do make fresh pasta, let me know how you do it. It would be nice to find another crazy person out there who things this is fun like me!

http://www.foodnetwork.com/recipes/mario-batali/eggless-pasta-recipe/index.html


Follow the link above to the recipe that I found on Food Network's website. While we were waiting for the dough to rest, I was reading in one of my Italian cookbooks about tips with pasta. It was then I learned that kneading pasta on a wood is best to give it better elasticity and texture. However, we already kneaded it on the cold granite , which could have made it a tight, less elastic dough. Oops! Oh well, it still tasted great!

To form the pasta, I had a pasta maker from my family, that will flatten and cut the pasta into spaghetti or linguine noodles. If you don't have one, no worries. You can roll it out with a rolling pin, and then cut it with a sharp knife into noodles, or form bow ties, or any shape you want. This dough can also be used for raviolis. Which I hope one day to make again and add them to this site. Again, enjoy the pictures, and if you are willing to take the extra time, enjoy making fresh pasta!

Bruschetta Burger

The inspiration for this burger was one I ate at Applebee's once. It was amazing, and I figured I can make my own version at home. The pesto sauce and bruschetta can be used separately too, but put together with the burger, OH WOW! It's heaven on bread!

As a side note, when I cook, I don't always use exact measurements. I remember once watching my grandma cook a family recipe so I can actually have it written down. But it was a lot of "oh about this much salt" and "just throw in some bread crumbs" with no exact science to it. It took me awhile to be confident to do the same, but with practice, it got easier. So, taste your food as you cook it and adjust where you feel you need to. You will soon start to see how much or how little salt you like, or where you feel you need to add something else. You should like the food you cook, so personalize it!

Pesto Sauce


2 Cups basil leaves
1 cup olive oil
1 tsp salt
1/2 tsp ground pepper
1/2-1 tsp crushed garlic

Put all ingredients into the blender and puree until smooth. Pour into a glass jar and keep in the refrigerator. You can also freeze it for up to 6 months. Use it on pasta, rice, over chicken, in a sandwich, or the yummiest burger ever!

Bruschetta

4-5 Roma tomatoes
2-4 basil leaves
1/2 - 1 tsp crushed garlic
Salt and pepper to taste

Chop the tomatoes and basil, toss together in a bowl. Drizzle in some olive oil, add salt and pepper to taste and the garlic. Taste. Add more seasonings is you like, but remember that garlic will get stronger once it sits around. I like to make this, then chill it. Before using it, I taste it and add more seasoning if needed. If you think its too salty, add more tomatoes and oil.

Bruschetta Burgers

Patty:
1-1 1/2 lbs Ground sirloin
1-1 1/2 tsp Montreal Steak Seasoning
1 tsp Crushed garlic
4-5 shakes of Worcestershire sauce
a handful of Parmesan cheese

For assembling:
Ciabatta rolls
Olive oil
Garlic powder
Pesto sauce
Bruschetta
Fresh mozzarella cheese- this is the kind usually in water or vacuum sealed, Precious brand is always good.

Put all of the ingredients for the patties in a bowl. Mix with your hands until everything is combined. Then form patties to the size you prefer, keeping in mind the size of the bread so it fits nicely. I found that making them thinner makes eating it easier once inside the bun. Grill the patties on the barbecue or inside on a grill pan to your liking. While the patties are cooking, brush each side of the rolls with olive oil and sprinkle on a bit of garlic powder. Toast them in the oven or on the grill until golden. When the patties are almost done, place a slice of the mozzarella cheese on each one so that it melts.

Now it is time to finish the burger. Add pesto sauce to one or both sides of the rolls. Place a patty on the bottom half of the roll. Top the patty with some of the bruschetta, and then add the other half of the roll. Stare at it a minute to admire your wonderful creation! Then dig in!

Tips:
*Keep in mind the size of the bread when forming the patties, so it fits nicely. I found that making them thinner makes eating it easier once inside the bun.
*You can heat the pesto up in the microwave or on the stove if it was sitting in the fridge for awhile.
*I found that using a brush is the easiest way to get the pesto on the bread. It really gets it into the nooks and crannies. I like to use cheap wooden paintbrushes from the hardware store, the last forever and can be put into the dishwasher.

Cookie-Off

At my work, a few of us decided it was time for a bake off, or actually a cookie-off. We decided to make chocolate chip cookies, with a spin if you choose. Three of us entered, myself, Dee and Janice. Dee did come out the winner, but all three recipes were worth sharing, all having different tastes. So here are all three-happy baking and decide for yourself which is the best. (Recipes are in order of the photo from left to right.)



Recipe #1 Dinah's Kitchen
I use the classic Nestle Toll House Chocolate Chip Cookie Recipe. It is less sweet, more salt than the others, and I only use semi-sweet chips, my personal favorite.

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.



Recipe #2 Janice's Kitchen
This was her first time ever to bake cookies!! And they were great, a bit sweeter than mine, but similar. She got the recipe from ask.com and Google.

* 1 cup softened butter
* 1 cup sugar
* 1 cup brown sugar
* 2 eggs
* 1 tsp. vanilla extract
* 2 cups flour
* ½ tsp salt
* 1 tsp baking powder
* 1 tsp baking soda
* 2 cups chocolate chips

Mix together butter, sugar, brown sugar. Add vanilla and eggs. Mix in flour, salt, baking powder, baking soda. Mix in chocolate chips. Drop 1” balls on ungreased cookie sheets, two inches apart, and bake at 375 for 7-9 minutes,




Recipe #3 Dee's Kitchen
She takes the cake for the most creative additions. Lots of ingredients, but it results in a sweeter cookie with lots of surprises.

* 2 2/3 cups flour
* 1 cup butter
* 1 cup brown sugar (packed)
* ¾ cup granulated sugar
* ¼ cup powdered sugar
* 1 tsp baking soda
* 2 eggs
* 2 tsp vanilla
* ¼ tsp rum extract
* ¼ cup oatmeal
* 2 Tbsp shredded coconut
* ½ cup chopped walnuts
* 1 bag milk chocolate chips
* ¼ bag of white chips
* 2 Tbsp milk

Sift the flour, granulated sugar, powdered sugar, and baking soda together. Mix the brown sugar, eggs, vanilla, rum, milk, and butter all together then slowly added the rest of the ingredients. Bake them at 350 degrees for 8-10min until the edges turn slight brown.

Atichoke Dip

Here is a quick, easy recipe for a delicious party dip that a friend gave me. You might want to double the recipe, it goes fast!!

Ingredients:

1 cup mayonnaise
2 cups shredded Parmesan cheese
1 block of cream cheese
2-4 green onions, sliced
1 can artichoke hearts in water, chopped
1 tsp minced garlic
Salt and pepper to taste
Optional: red bell peppers (chopped) or imitation crab

How to make it:

In a large bowl, combine the mayonnaise, 1 cup Parmesan cheese, cream cheese, green onions,artichokes, and garlic. Stir it until the cream cheese is completely mixed with the rest of the ingredients. Taste and then season with salt and pepper to your liking. Put the mixture into an over-safe dish. An 8x8 Pyrex or pie pan would be good. Spread the mixture evenly and top with the remaining 1 cup of Parmesan cheese. Bake at 350* for 25-30 minutes, until the cheese starts to brown on top. Serve with a dipping item of your choice- sliced baguette, crackers, pita chips, etc.

Tips:
*Cream cheese should be softened before mixing-either take it out of the fridge before hand or pop it in the microwave for a bit.
*This can be made the night before and kept in the fridge. It can also be eaten cold, but when its heated, it gets cheesy and gooey! YUM, YUM!