I do love home made Pasta!

Okay, okay it is time! Time I learn how to and put into practice the making of my own home made pasta! I luv it! I confess! And since the store bought stuff of any brand, I might add, leaves something to be desired, I must get over my inhibitions and just do it! I mean, I love making home made yeast breads so, how much harder or time consuming can it be than that?! Right?! Hubby finally bought the pasta making attachment to my mixer, (a few years ago,) and does not forget to bring it to my attention every now and again. That said, I started looking for pasta maker videos last night on the web, (since I am a very visual learner,) to get the feel and grab some technique from those who have already been there and done that. I was surfing the Craftsy app on my Ipad when I came across this guy, "Giuliano Hazan" the son of a long line of Italian pasta makers whose late mother was a renowned Italian cooking doyenne Marcella Hazan, and wrote books of her own recipes and more. I found the history of this family to be of great intrigue to me, so I plan to delve further in to their Italian roots and recipes. So! Wish me luck and I'll try to keep you updated on my "progress."

Lots of love!

Julie

Comments

Pasta Venture Update...

I have actually slowed down just enough to pay attention just a bit to my blogs. So, I thought I'd try to update those interested on my last post on this blog about learning to make pasta! I had high, high hopes that we would have been completely moved in and more settled than we now are, but we are not. We still have more stuff to move and then I have to unpack it, set it up, etc. You know the rest! On top of all of the moving trauma, my stove has just gotten hooked up to the gas! The vent hood is still not properly installed and I still do not have a backsplash to keep the grease and spattering off of the painted wall. So! Unfortunately my pasta making experience will have to wait a bit longer. Booooo! The holidays are approaching quickly so it looks like I am going to have to light a few fires under some folks! How ever, in the mean time, if I happen to ever get my kitchen and pantry in working order so that I can focus on cooking once again, very soon I hope, I will be addin

A Warm Spring Supper

Dinner is finally in the oven to cook for about 45 minutes and I am finally getting to sit on the back porch on this totally warm evening. "Deep breath." Tonight I have made barbecued country style pork ribs with a side of parsley and herb roasted potatoes. Smells delicious! Before I put the ribs in the covered stoneware baker I seasoned them with greek seasoning and browned them on both sides in olive oil on the stove top. Then I put them in the covered stoneware baker and poured the juice from the pot over top of them. I sliced up a large, sweet onion and covered the ribs with them and then sprinkled on some 21 salute spice mix. I mixed up a concoction of two barbecue sauces, chili sauce, and a little chipolte spice and poured it over the top. I have it baking in a 385 degree oven. For the potatoes: I simply peeeled and quartered medium sized potatoes, washed and dried them and placed them in a size appropiate bowl. I drizzled olive oil all over them, added salt and pepper

Awesome, Delicious, Maple Brussel Sprouts. Amazing!

Yummm-i-licious! I think best describes this savory, sweet side dish of _________? Well I'll tell you what, you try this and then give me one word that you think describes it! I have always liked brussel sprouts even as a kid, cooked in salted water with butter from the freezer case but it has only been about a couple months since I bought and prepared my very first "fresh", never frozen, brussel sprouts! I could not believe the difference! Oh my yumminess! Sooo much better! So for those who may not be big on brussels, they have a deep pungient flavor. The kind of flavor that needs a little sweetness added to, kind of like collards. So, I began experimenting. I made my first batch and they were really good. On my next batch I thought I would add in some cauliflower since I do like cooked cauliflower, but that was a real mistake. I added this took away that and Long story short I ended up with what I think is a perfectly imperfect BS concoction! Below is the recipe for you

Scraps From My Kitchen Table

Search This Blog