Archive for April, 2009

Its been about 4 months now that I’ve given up on boxed pasta and have relied on homemade. Not only is homemade pasta easy and versatile – its quick to cook and willing to go with anything!

Pasta Dough

  • 1 1/2 cups semolina
  • 3/4 cup white whole wheat flour (KAF)
  • 1 tsp salt
  • 1 tbsp organic dried basil
  • 1 tbsp olive oil
  • 2 eggs, slightly beaten
  • 1/3 cup water

In a flat bottom bowl, combine semolina, www, salt and basil. Make a well and add the oil and eggs, give a quick stir.  Add water. Gently incorporate dry into wet until it forms a rough ball.

Turn out dough onto a non-floured work surface. Knead dough until it comes together, and is smooth and elastic.  It should bounce back when poked.  Let rest, wrapped or bagged for atleast 30 minutes up to 2 hours.

Happy pasta rolling!!


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While my family experience a super long weekend (4 days for most Canadians), I suffered through a typical weekend in Maine. However, I was determined to have some resemblance of an Easter dinner that would remind me of home. And whats my favourite supper, Mom? That’s right, scalloped potatoes and ham. sigh.  So, my easter dinner menu is Mustard & Brown Sugar Glazed ham, scalloped potates and my Grandmother’s butterscotch pudding.

I picked up a 6 lb shank ham on Saturday morning and a bag of Maine potatoes. (PEI potatoes would have been optimal, but I’d have had to go to Shaws for those). I started dinner around 11:30am on Sunday and it was done to perfection by 6:30pm. This was my menu.

Brown Sugar & Mustard Glazed Ham

  • cooked ham
  • 3 tbsp mustard (mix of yellow and spicy brown)
  • 2 tbsp brown sugar
  • 1 tbsp honey

I slow cooked the ham at 300F for 4 hours.  Once cooked, I carved the ham for 6 portions. Layer ham slices in a casserole dish, drizzle with glaze and put back into the oven for 10 minutes. 

Mom’s Scalloped Potatoes

  • 2 lbs sliced potatoes (yukon or russets)
  • 3 cups milk
  • 3 tbsp butter
  • 2 tbsp corn starch
  • salt and pepper

I peeled and rinsed 2 lbs of potatoes and then sliced them with a mandolin.  Toss potatoes loosely into a dutch oven.  Warm milk and butter on stove top, pour over potatoes. Bake in oven at 325 for 1 hour.  My grandmother always topped her potatoes with onions and strips of bacon – I didn’t have either on hand, but wish I did.

Spring Aspargus

  • 1 lb thin asparagus
  • lemon zest
  • olive oil
  • salt and pepper

I grilled the asparagus in my cast iron skillet for 4 mins, then removed the pan from the stove.  I misted with olive oil, seasoned with salt and pepper and then zested one lemon. Cover with foil and let rest for 5 mins.

Nanny’s Butterscotch Custard

  • 1 can evaporated milk
  • 1 cup water
  • 1 cup dark brown sugar
  • 7 tbsp corn starch
  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tbsp butter

Warm liquids on stove, and mix in dry ingredients. Cook for 1 minute.  Add 1/3 cup of liquid to egg, beat well.  Return egg mix to pan and continue to cook while stirring, about 2 minutes.  Once custard comes together and thickens, remove from heat.  Stir in vanilla and butter.  Use for either a pie filling, or individual pudding cups.

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