Homemade Pasta Dough

Homemade Pasta Dough

• 2 cups flour, plus extra for dusting
• 3 large eggs
• 1 Tablespoon olive oil
• 1 teaspoon salt

1. Make a mound with the flour
2. Make a well in the center and add the eggs, oil and salt
3. Whisk the eggs in the well, gradually incorporating the flour, using a bench scraper
4. knead for about ten minutes
5. If the dough is too soft add a little flour, too firm add a little water
6. shape the dough into a ball and let rest for at least 20 minutes
7. Roll out on a lightly floured surface. or use pasta machine

You can also make the dough in a food processor by pulsing all ingredients together and then kneading it by hand.

Chicken Piccata

This is a great easy weeknight dinner. I served this for our friends Peter and Heather who came over for a Monday night dinner. I served it with mashed potatoes and grilled veggies. Serves 4 Total Time: 40 Minutes (prep 15/cook 30( Ingredients 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Wheat Berry & Barley Salad

1 cup wheat berries 1 cup pearl barley 1 small red onion, finely diced 3 -4 cloves roasted garlic, mashed 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 6 green onions, thinly sliced 1 (10 ounce) bag frozen corn, thawed 1/2 lb smoked mozzarella cheese, diced (or fresh mozzarella or feta) 1 pint cherry tomatoes, halved salt & freshly ground black pepper Bring a pot of salted water to a boil. Add wheat berries. Return to a boil, then reduce heat to a simmer and cook for 30 minutes. Add barley and continue to simmer for another 30-40 minutes, or until grains are tender, but still firm. Meanwhile, combine red onion, garlic, vinegar and oil in a large bowl. Drain grains and add to onion mixture. Toss well and cool. Add green onions, corn, mozzarella, tomatoes and salt and pepper. Toss well. Salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Spaghetti, bacon, broccoli and Cream

Coming home from our Christmas weekend, I didn’t have the energy to go to the grocery store so I whipped this up from some staples I have around the kitchen. Spaghetti, bacon, broccoli and Cream Ingredients 1 tablespoon grape seed oil ½ pound bacon, cut into ¼-inch dice or slivers if it is pre-sliced ¼ teaspoon freshly ground black pepper, plus more for optional garnish 2 cups diced broccoli or peas (fresh or frozen) 2 cups heavy cream 1 pound good-quality spaghetti ½ cup Pasta Water Grated Parmesan cheese for garnish Directions 1. Add the grape seed oil, bacon, and the ¼ teaspoon black pepper to a 10-inch skillet. Turn on the heat to high. Cook, stirring occasionally, until the speck becomes crispy, about 4 to 5 minutes. Add the broccoli. Cook for 2 minutes. Add the cream and bring to a boil. Lower the heat to medium and reduce the cream by half, about 10 to 12 minutes. 2. Bring a large pot of salted water  to a boil. Add the spaghetti to the boiling water and cook until al dente. Add the ½ cup pasta water to the sauce. 3. Two minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the sauce. Stir to thoroughly coat the spaghetti with the sauce. Cook for 2 more minutes. 4. Serve immediately with the grated Parmesan cheese and, if desired, freshly ground black pepper.

Kiwi Berry Frozen Yoghurt

Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce

We were thrilled to get our first box of organic home delivery of fruits and veggies this week. To add to the surprise we had kiwi berrys in the basket. I had to google them and research different ways to use them. I finally decided on ice cream! Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce 12 to 14 KiwiBerrys, pureed 1 tablespoon honey 500 ml frozen low-fat or nonfat vanilla yogurt, softened 1 package 250g frozen red raspberries in syrup, thawed 2 tablespoons triple sec or other orange liqueur 2 teaspoons corn flour 3 KiwiBerrys, sliced lengthwise fresh mint leaves fresh or frozen whole raspberries (optional) Combine KiwiBerry puree and honey. Place in freezer and freeze until slushy (about 45 minutes). In a stainless steel bowl, quickly combine softened yogurt and kiwifruit mixture; refreeze in bowl. With a small ice cream scoop form balls and place on a wax paper-lined tray; refreeze… To make raspberry sauce, in food processor or blender puree thawed raspberries. over saucepan, strain berries, through a fine sieve, pressing with back of a spoon. discard seeds. Stir in orange liqueur and cornstarch. Bring to a boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon sauce on dessert plates or shallow bowls. Arrange KiwiBerry slices and frozen yogurt balls on sauce and garnish with mint and whole raspberries. Makes 6 servings KiwiBerry Dessert Topping Suggestions: Try KiwiBerry puree over: Your favorite cheesecake ( it goes well with chocolate too ) Over ice cream or sorbet ( mandarin oranges are a nice compliment )

The best Steamers

Steamers Ingredients * 50 small clams in shell, scrubbed * 2 tablespoons extra virgin olive oil * 6 cloves garlic, minced * 1 cup white wine * 2 tablespoons butter * 1/2 cup chopped fresh parsley Directions 1. Wash clams to remove any dirt or sand. 2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume. 3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Penne Pasta with Spinach and Bacon

This is a fast and fairly healthy meal to make on a weeknight. Penne Pasta with Spinach and Bacon Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.