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Cheese Ravioli
Cheese Ravioli Dough: 1C semolina Durum flour + 1C “00” flour or 2C (220-240g) AP flour pinch of salt 3 large eggs at room temperature 2T olive oil Filling: 6-8 oz mozzarella 12 oz sheepsmilk ricotta (preferred, but cow will suffice) 1/4+ cup of Parmigiano Reggiano 4 Tbs minced Italian Parsley leaves Black Pepper corn…
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Fresh pasta
93g AP flour per egg to start, add more as needed So 3 eggs = 280g AP flour (170g egg, after cracked in) On Jan 1 , 2018 had to add 30g more flour
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delicata ravioli
A work-in-progress recipe for New Years dinner.
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Chicken tikka masala
A standard in our house. What does our daughter first do when she stars playing pretend? Cook. What does she cook? Chapati and tikka masala sauce. Now serving chai as well.
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Summer Squash Gratin with Salsa Verde and Gruyere recipe from food52
http://www.food52.com/recipes/12430_summer_squash_gratin_with_salsa_verde_and_gruyere Notes: Oct 2012: made with Tartine bread. I am not sure what else Michelle changed on this one. She definitely skipped some steps. It calls for thyme but we only had cilantro and parsley on hand. Those were definitely missed.
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Rustic Italian pork chops
A simple and tasty way to do porkchops
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green beans and basil cream troife (a pasta shape)
A different way to do pasta.
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zucchini rice gratin
One way to use up zucchini. A bit of extra work to get it
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Pistachio pesto
A tasty, quick make-ahead pasta meal.
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Linguine with Pea Pesto
As summer is rolling out (dang it), I find myself wanting this dish every week. Deb from Smitten Kitchen suggests the mint as optional, but I think that plus a little lemon takes it right out of the park.