out to Weights and Measures
ribeyes, baked potatoes, peas
BLT chopped salad
spaghetti and meatballs, soft garlic breadsticks, salad
beef fajitas with corn salsa, black beans, chips+guacamole
crockpot bbq pork ribs, corn on the cob, spicy and sweet cucumber salad
hamburgers and hot dogs on homemade buns, chips, blueberry pie

Monday, June 29, 2015

Short Rib Ravioli

Short Rib Ravioli
I have had the Kitchenaid Pasta attachment for awhile now, but I wasn't able to make pasta sheets with it. The few times I have made ravioli, I have borrowed a hand crank machine from a friend. We used the pasta roller attachment in our cooking class at Quattro and I have been wanting one ever since. I finally got one as a birthday gift last week and I was so excited to try it out. I used the pasta recipe that came with the machine, but next time I am going to try the recipe from Quattro. Miss F was a huge help in making the raviolis, her job was to wet the pasta so that I could seal the two pieces together, she was a great assistant.
Short Rib Ravioli

1 pound boneless short ribs
½ onion, diced
1 14.5 ounce can petite diced tomatoes
1 can tomato paste
¾ cup red wine
1 tablespoon brown sugar
1 teaspoon oregano
1 teaspoon salt

4 eggs
3 ½ cups flour
1 tablespoon water
½ teaspoon salt

Place the short ribs and onion in a crockpot. Stir together the tomatoes, tomato paste, red wine, sugar, oregano and salt together and pour over the short ribs. Cover and cook on low for 6 to 8 hours. Remove the meat and shred with two forks. Reserve the tomato sauce.

Place the eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and
mix for 30 seconds. Exchange the beater for the dough hook, turn to speed 2 and knead for 2 minutes. Remove the dough from the bowl and knead by hand for 2 minutes more. Return the dough to the bowl, cover with a dish towel and let rest for 20 minutes. Divide the dough into four equal pieces. Flatten the dough, then run through the pasta roller at setting 1. Fold in half and run through the roller twice more, folding in half each time. Change the roller setting to 2, run through two more times, folding in half between each run. Repeat for setting 3, 4 and 5. Flour a cookie sheet and the work surface. Use a 2”circle cutter to cut 16 circles of pasta. Add a tablespoon of the meat to half of the circles and brush the edges with water. Top each circle with another pasta circle, being careful to push out the air and create a tight seal. Lay the prepared raviolis on the floured cookie sheet and cover with a dish towel. Repeat for the additional 3 balls of dough.

Heat one tablespoon of butter in a Dutch oven over medium heat. Add the reserved tomato sauce and any shredded meat not used to fill the ravioli bring to a simmer and reduce heat to low.

Bring a large pot of salted water to a boil. Add the raviolis and boil for 2 to 3 minutes. Add the raviolis to the Dutch oven once they are done cooking. Add ¼ to ½ cup of the pasta cooking water to the sauce to create the desired consistency. Serve with fresh basil.
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Friday, June 26, 2015

Arroz Con Pollo

Arroz Con Pollo
I absolutely loved this meal. No one else did. C said that it tasted too smoky (paprika?) and then Miss F chimed in with the same complaints. They were both happy to have the chicken only, but both refused the delicious rice, which was infuriating since I had made a huge pot full.  I am tempted to try it again and really cut down on the paprika and amp up the tomato flavor, maybe with some tomato paste.  The leftovers were just as good as the night I served it, which was great since I had a ton of leftovers to eat.  This recipe was adapted from Gourmet magazine.
Arroz Con Pollo

8 bone-in chicken pieces
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cut into ½ inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 ¼ cups dry white wine
1 ¾ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 (14-ounce) can diced tomatoes including juice
1 cup frozen peas

Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add the onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in the chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cover and put the whole pan in the oven, bake for 45 minutes. Stir in the tomatoes and peas, uncover and bake for 15 minutes more.
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Wednesday, June 24, 2015

Rosemary Fingerling Potatoes

Rosemary Fingerling Potatoes
Miss F is standing strong with her potato aversion. She will always opt for a different side dish, even if French fries are a choice, they get passed over. I do not understand her at all. I picked up a bag of fingerling potatoes at the grocer since they were on sale. I have eaten them out at restaurants many times, but I have actually never prepared them at home. They couldn't be easier and they were fantastic. I adapted the recipe from my mom's rosemary roasted potatoes recipe, which is quite a standby for me. Even though it turns out, my mom's recipe actually uses dill and parmesan cheese. I am not sure how I changed it so much, but I did and it stuck.  I will have to make her original version sometime soon while there is still fresh dill in the garden.
Rosemary Fingerling Potatoes

1 pound fingerling potatoes
1 tablespoon olive oil
1 teaspoon dried rosemary
1 clove garlic, minced
½ teaspoon salt

Preheat the oven to 425 degrees. Slice the potatoes in half lengthwise. Place the potatoes in a 9x13 glass baking dish. Whisk together the oil, rosemary, garlic and salt; pour over the potatoes and toss well, making sure to coat all the potato halves fully. Roast in the oven for 30 minutes. Serve hot.
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