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Archive for the ‘Pasta & Pizza’ Category

The inspiration for this pizza came by way of my roommate eating at Otto’s pizzeria in Portland, Maine.  She noticed a squash pizza on the menu and thought it would be interesting.  However, she didn’t sample it that evening, as there were other items on the menu that caught her eye. 

What did end up happening was an at-home gourmet pizza night.  Using whole wheat crust from Portland Pie, we assembled our version of a butternut squash pizza.  It was amazing.

Butternut Squash Pizza

  • 1 pizza dough
  • 1 cup butternut squash
  • 1/2 cup ricotta
  • 1/4 cup chopped walnuts
  • fresh rosemary
  • 1/4 cup dried cranberries
  • 1 cup grated mozzarella

Assemble pizza to your liking. Cook at 450F for 10ish minutes.

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On Saturday morning, I stopped into my 2nd favourite kitchen store in Bath (Maine) and picked up a ravioli press kit.  After much research and debate, I’m happy I went this this particular method.  Its fast and easy.  I just need to practice on getting the air out.

And so, for my first test run with this new ravioli press, I thought I’d use that can of crab I had in the pantry… only to realize it wasn’t crab!

Shrimp Ravioli

  • 1 cup whole milk ricotta
  • 1 can drained shrimp
  • 1/4 cup grated parmesan
  • 1/4 cup chopped fresh parsley

Drain shrimp well, and combine all ingredients.  I allowed the mixture to set for 30 mins in the fridge to allow the flavours to meld.

Using my new ravioli press, I made 12 ravioli’s at a time, putting about a tsp of shrimp filling into each ravioli.  After rolling and cutting, I lightly floured the ravioli and let them set for 30 mins to air dry.

For the sauce, I mixed 1 tbsp of cream with 4 tbsp of pesto and drizzled this over the cooked ravioli.  Great way to use up leftover cream!

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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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I didn’t mean too,  it just happened.  I had all the fixin’s.  And so I did it. Earlier today I had made homemade pizza dough from a recipe in the Bon Appetit Cookbook.  After a lazy 4 hours of rising, (2 rises), I made a 9″ pizza to resemble my beloved buffalo chicken wings.

My base was a scant layer of Frank’s Red Hot sauce with a sprinkle of yellow onion.  I sauteed/browned up some (4) chicken strips and then shredded the meat.  In the same pan I melted butter and tossed in more Franks to make ‘buffalo’ sauce.  I then popped the chicken back in to coat.  After careful placement of the chicken on the pie, I then took some blue cheese, and crumbled it over the chicken, and topped it off with mix of mozzarella and cheddar cheese.   [Oven: 450F for 10 mins).

It was heaven and really filling.  I’d suggest either putting some small slices of celery in next time, just for texture, or having carrot/celery sticks on the side.  This would be a GREAT superbowl pizza snack!

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So I’m heading home for the holidays soon and as such, not heading for the grocery store.  Two nights ago I was in need of something yummy and filling for supper, but really didnt have much to work with. 

Or so I thought!

Homemade Greek Pasta:

  • Veggie tri-colour pasta 
  • 1/2 c. olives
  • 2 oz. feta
  • 1/2 c. fresh parsley
  • 1/4 c. sundried tomatoes
  • 1/2 juice of lemon

I tossed it all together with a bit of olive oil and some freshly squeezed (1/2) lemon juice.  YUM! 

This is similar to a cold pasta salad I’ve made before, with the added bonus of the s/d tomatoes.   It tasted wonderful hot..  and just as good the next day cold!

I wish I took a picture – it was pretty.

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Well, here is my ever so popular recipe which uses fresh thyme and parsley (if you have it).  This is by far, one of my most used and most modified pasta sauces.

Pork Tenderloin Fettucine:

  • 4 – 6 oz. pork loin cut
  • 1 onion
  • 1 c. mushrooms
  • 2 cloves garlic
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • 2 tbsp flour
  •  1 c. chicken stock (can or fake cubes)
  • 1/2 c. sourcream
  • pasta ~fettucine or linguine

Brown pork before adding onion, mushrooms and garlic. Continue to cook for another 5-8 mins.  In bowl combine 2 tbsp of flour, tbsp of fresh thyme (or to your liking) and parsley (fresh or dried). Once pork mix is browned, throw in dry mix and cook flour for 1 minute.  Next add in cup of chicken stock.  Simmer for 15 mins. Remove from heat, add 1/2 cup of sour cream.  Top on pasta.

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Pizza is not my forte

Oh, someone please tell me.  HOW DO YOU STRETCH OUT PIZZA DOUGH? Damn, if mine loved to spring back on me…nor could I get it even and thin enough.  I am capable of making ANYTHING else, but when it comes to pizza, I’m such a loser.

I digress. Pizza tasted great.  Here was last night’s pizza pie:

Chicken Sausage and Mushroom Wheat Pizza :

  • pesto for sauce
  • sundried tomatoes, sliced
  • sundried tomato chicken sauage, sauted
  • baby bella mushrooms, sauted
  • fresh grated mozzarella

All in all, it turned out very flavourful.  However, I wished that the crush was thinner and more crunchy.  I really need to work on my pizza skills.

Secondly, I need to charge the batteries for my camera, so I can take pictures of my food creations.

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