Tinygynie in the kitchen

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June 10, 2011

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Homemade taglieteli with squash blossoms and ricotta

Noodles: basic recipe can use multiples 3 cups 00 flour 1 cup semolina 4 eggs 1 T olive oil 1/2tsp salt water available for consistency Make a volcano of flour and crack eggs inside the hole. add the oil, salt, and a splash of water. Take a fork and start incorporating the flour volcano from the center out. Add additional splashes of water when necessary to make a nice stiff dough. Knead the dough with your weight and the palm of your hand, repeatedly folding it and turning 1/4 turn. The dough is ready when no cracks, no irregularities, and if you put a finger print on the top it takes about 5 seconds to bounce back. Roll out the dough after it's sat in the fridge for 1hr. into portions. Feed at #6 through the ol' pasta maker and repeat at 6-->2 2x a piece. Feed thin dough through the cutter Sauce: 4 cloves crushed garlic 4 cloves roasted garlic in a paste 1 handful basil leaves, finely chopped 2 cups diced zucchini or summer squash 12 squas...

beef and barley soup

Beef Barley soup 1.5 lb. thin sliced boneless ribeye 1tsp salt 1 tsp pepper 1 1/2 cup mirapoix (diced 2 carrot, one onion, 2 celery stalks) 2T. fresh parsley 1 tsp fresh rosemary 1 tsp fresh thyme 2T. butter 8oz baby bellas, chopped 16 oz diced stewed tomatoes (see recipe or can is ok if need be) 4-6 cups beef broth 1/2 cup red wine 1 cup pearl barley Beef prep: rub beef with salt and pepper at room temp, set aside. In a slow/pressure cooker, add butter, mirapoix, herbs and shrooms and saute until onions are clear. Place seasoned beef in food processor and pulse to macerate the meat into bite size pieces. Toss into pressure cooker. Add 1 cup of broth and wine and pressure cook on high for 5 minutes. Release steam. If no pressure cooker, slow cook beef and veggies for 1 hour. Add stewed tomatoes and remainder of the broth. Slow cook for 2 hours. Add barley and allow to cook in the broth. This will thicken the broth as well. If more ...

Chicken tortilla soup 1red bell pepper 1 tomato 1 onion Salt Olive oil One large carrot One small onion One large stalk celery Olive oil Cilantro to taste Spring of sage 1tsp salt and pepper 2 chicken breasts diced 1 quart chicken broth 1 can cream of onion soup 1/2c white wine 1 can hominy 8oz chopped mushrooms Tortilla shells broken Roast peppers, tomatoes and onion in oven with olive oil for 40 minutes on 325 Blend in food processor Blend carrot, celery, and onion in food processor with olive oil and cilantro. Transfer to pressure cooker. Sauté for 5 minutes. Add pepper purée. Add chicken. Add broth. Pressure cook on high for 15 minutes. Release pressure. Add mushrooms. Add cream of mushroom. Add hominy. Add wine.. Slow cook for 3 hours. Serve with crushed tortillas.

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