Tag Archives: pasta

I’d Like Some Pasta Sauce With My Wine Please

Footprints in Flour

Today was a brutal day at work. I believe the only thing that got me through it was the fact that there was a bottle of beautiful dark wine in the fridge, beckoning for me to come home. I could almost hear it calling my name….Never mind, that was my children asking me when I would be home to cook dinner. Now that I was awoken from my daydream it was time for me to go home and get to cooking.

When I arrived home I had to get going on the ingredients quick. I was really in the mood for pasta and the sauce tends to take a little while. After pulling the wine out of the fridge, I had to remind myself what I got in there for. I really needed tomatoes, green peppers, garlic and onions. Whenever I make pasta sauce I wrestle with the dilemma that I…

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Gluten Free is the Way to Be (At Least That’s What My Dietician Tells Me)

My dietitian put me on a low FODMAP diet. This means, no gluten, no lactose, and no to a bunch of other stuff I absolutely love. (I can have hard cheeses though, go figure). I started this restrictive dietary process last Saturday. And what do I crave immediately? Pasta!

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Gordon Ramsay is my Hero!

I spent most of my day off with episodes of Kitchen Nightmares playing in the background. Nothing makes me happier than hearing Gordon Ramsay yelling at a restaurateur. During one of the episodes my 12-year-old son announces that it is his dream to own a restaurant and have Gordon Ramsay come in and yell at him. I guess we all have our ambitions.

During this marathon, I am motivated to do something I have never done, make ravioli from scratch. Yep, I am attempting something I have never done before. This is going to get messy. I don’t mean a little messy, I mean catastrophic kitchen debauchery, I will destroy it before the day is over.

Okay, I didn’t destroy it, but I came close. In pasta making apparently, you need to make a well in the flour and add egg. The first time I attempted this I had a breach in the well and egg went everywhere! It was a nightmare. There I was at my table slowly trying to mix in the flour when I pushed the fork down a little too far. Instead of gracefully mixing in the flour, I was chasing whisked eggs across the table with flour and my arm. Needless to say, it was a disaster. The second attempt at this went much smoother.

The egg stayed contained this time around.


In the end, the pasta turned out pretty good. I surprised myself, for a moment, I allowed myself to daydream that I could have my own restaurant. Then, the daydream was interrupted by Gordon Ramsey yelling at some restaurant owner who can’t keep their kitchen clean.

As I looked around my kitchen, I noticed seasoning on the stove, dishes on the counter, and worst of all, flour all over myself. I even had flour on my neck of all places. Gordon Ramsay would have a field day after visiting my kitchen, but even with all the mess and time it took, the meal was worth the wait! I was pleased with the way it turned out!

This was the hardest part.

 

After my pasta was complete, I made a simple butter sauce to drizzle over it so I would not distract from the taste of the pasta. Below I will post what I used for the pasta and filling.

Finally, we get to eat…and drink wine of course

For the Pasta:

  • 2 cups flour
  • 4 eggs

Method: 

  1. Pour the flour straight onto the counter or table (make sure that sh*t is clean)
  2. Make a well in the flour
  3. Whisk the eggs into a bowl, then pour into the well
  4. With a fork, slowly incorporate the flour into the eggs, eventually using your hands to combine the rest.
  5. Knead the dough until all the dough is a little wet, then wrap in clear wrap. Let rest for 30 min.
  6. When the dough is finished resting, flatten with a rolling pin or pasta maker. Make sure to roll it as thin as you can.
  7. Cut the dough in half and add about a tsp. of filling every inch and a half.

For the Filling: 

  • 10 oz of fresh spinach
  • 1 tbsp of minced garlic
  • salt to taste
  • 2/3 cup ricotta cheese
  • 1/3 cup fresh Parmesan cheese.

Method:

  1. Boil the spinach for a few min until tender
  2. Wring as much water out of the spinach, chop, and add to mixing bowl.
  3. Mix in ricotta, parmesan, garlic, and salt

After everything is mixed put the filling onto the rolled out dough (on one half that you cut). Put the other half over the top and press out as much air as possible. Using a pastry crimp or ravioli stamp, shape out the ravioli the way you want. Make sure the ends are pressed together tightly. Add the fresh ravioli into boiling water for about three minutes. I served my pasta with a butter olive oil sauce (infused with basil and garlic).

I’d Like Some Pasta Sauce With My Wine Please

Today was a brutal day at work. I believe the only thing that got me through it was the fact that there was a bottle of beautiful dark wine in the fridge, beckoning for me to come home. I could almost hear it calling my name….Never mind, that was my children asking me when I would be home to cook dinner. Now that I was awoken from my daydream it was time for me to go home and get to cooking.


When I arrived home, I had to get going on the ingredients quick. I was really in the mood for pasta, and the sauce tends to take a little while. After pulling the wine out of the fridge, I had to remind myself what I got in there for. I really needed tomatoes, green peppers, garlic, and onions. Whenever I make pasta sauce I wrestle with the dilemma that I know we all face, “Do I want to drink the wine or cook with it?” For me, it boils down to whether or not I have enough for both. Today I do, so pasta sauce with wine it is!

I really like the flavor of a good homemade sauce. If it has wine in it, then I love it more, the more intense, the better. Before I get started, I put on the 80’s music and pour my first glass of wine. My kids respond well to the music, even singing along to some it (of course, they would never admit that to their friends).

For my sauce, I always start out with my tomatoes. I need them to be skinless. I do this by boiling them for a few minutes. The skin starts to crack and get wrinkly. When this happens, I toss them in some ice water to stop the cooking process.


While this is going on, I chop my green peppers and onions. I cut mine a little thick because I like my sauce so chunky it could be a dish all its own. I add the onions to some olive oil with a sprinkle of salt and cook them for a few minutes before adding the green pepper and garlic.

When I have added all the ingredients, and they have cooked until tender, I add wine to the mix. I cook the wine down, then I add more. I repeat this a few more times. I like my sauces to have an intense flavor of a good wine. The amount you add will be based on how intense of taste you desire.


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My Kitchen

I love to cook, more importantly, I love to cook for other people. Cooking is how I show appreciation for a job well done with coworkers. It’s  how I show my husband and two children that I love and care about them. Cooking has become a way for me to express myself emotionally and artistically.

I decided to start a blog because in addition to enjoying spending time in the kitchen I also love to write about, and take pictures of the food I create. It is my way of showing others the cooking skills I learned. My mom taught me how to cook when I was younger, and she did it all without the use of measuring cups or spoons. When I learned how to bake a cake from scratch, I asked “how much of each ingredient?” she would then pour the flour into a bowl then pour a little sugar over the top, then an even smaller amount of cocoa over that. She would explain the correct “parts” the whole way through. Her cakes always turned out amazing using this method. This has been my approach to cooking ever since. I have made some god awful concoctions but eventually learned how to make some wonderful meals.

Twenty-five years later I still use this unconventional cooking method to teach my children their way around the kitchen. I show my children that cooking comes from the soul, it’s a form of art. It is meant to be created and shared with the world.

Starting tomorrow, I will share some of my favorite recipes that I have come up with. I like to add a lot of color to my food with fresh fruits and Vegetables. I only use fresh or minimally processed ingredients in my cooking.

 

First blog postBeef and veggies

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