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crockpot chicken enchilada soup
one pot creamy sausage pasta, salad
out to SaltAir
Southwestern chopped salad
BLT chicken tacos, black beans
spicy mango chicken sandwiches, sweet potato fries
Hoisin pork with rice noodles, broccoli

Thursday, July 30, 2015

Cacio E Pepe


C sent me this recipe from Anthony Bourdain while I was away on vacation with Miss F and my parents. I added it to our weekly menu for when we returned home.  How can you go wrong with cheesy pasta inside a cheesy bowl?    I originally planned to make homemade pasta for this dish, but I decided against it because I think it would overcook in the sauce.  Dried pasta worked perfectly.  This was such a rich dish, but it was really quite simple to make.  I am going to try the same process next time I make fettuccine alfredo.
Cacio E Pepe

¾ cup grated parmesan

¾ pound tagliolini or spaghetti
3 tablespoons butter
1 tablespoon fresh cracked pepper
2 ½ cups grated pecorino cheese

Spread a very thin layer of cheese in a warm non-stick pan, forming into a 6” circle. Cook for 3 to 4 minutes, until the cheese is bubbling. Use a spatula to slide the cheese out of the pan over an upside down bowl that isn’t more than 2” high. Use tongs to press the cheese over the bowl. Set aside to cool.

Cook the pasta in a large pot of salted water for 3 minutes less than the package instructions. Reserve 2 ¼ cups of the pasta water.

Add the pasta water, butter and pepper to a hot skillet. Add the drained pasta to the pan and toss thoroughly in the water until the pasta absorbs nearly all of the water. Remove from the heat and add the grated cheese to the pasta, stir well to combine. Garnish with more grated cheese and pepper and serve in the parmesan bowl.
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Monday, July 27, 2015

Puffy Chocolate Chip Cookies


I commented on this post from Tide and Thyme nearly four years ago. FOUR YEARS. How did it take me four years to get around to making these cookies?  Miss F calls these cookies "delicious cookies", which is quite adorable since she has a slight lisp right now from her missing top tooth.  They do not spread as much as my usual chocolate chip cookies and stay quite puffy.  Since school is starting back in just a couple weeks (where has the summer gone?), I know I will be making these often this fall for Miss F's lunchbox.  I found the cookies cooked up perfectly in 12 minutes, so be sure to check on them.
Chocolate Chip Cookies
Makes around 4 dozen cookies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. Line cookie sheets with a Silpat or parchment paper. Sift flour, salt, and baking powder into a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate chips to the bowl and mix until they are distributed evenly.

Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 degrees for 12 to 15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.
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Thursday, July 23, 2015

Pizza Pizzas


This was a fun recipe to make. I had been out a baby shower all afternoon and came home to make the pizza dough for the next night's dinner. The 15 minute kneading seemed crazy, but it made for a really nice dough to work with. It spread out perfectly for a nice crust when I shaped it the following day. Miss F had a blast topping it, she wanted every square inch covered with pepperoni, I think she was quite successful in her efforts. I had a plain mushroom pizza that I baked second, there weren't nearly as many mushrooms as pepperonis. This recipe is adapted from Alton Brown.
Pizza Pizzas

2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon olive oil
¾ cup warm water
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
½ cup crushed tomatoes
1 cup shredded Italian cheese blend
Desired toppings

Place the sugar, salt, olive oil, water, flour and yeast in a stand mixer’s bowl. Using the paddle attachment, mix on low until it forms a ball. Swap the paddle for the dough hook and knead for 15 minutes on medium.

Tear off a piece of dough and flatten it, stretching it until thin. Hold up the dough to the light to see if the baker’s windowpane has formed. If the dough tears before it forms, knead for 5 to 10 minutes more.

Roll the dough into a smooth ball and place in a glass bowl. Add 2 teaspoons of olive oil and toss well to coat. Cover and refrigerate for 18 to 24 hours.

Place a pizza stone in the oven and preheat the oven to 500 degrees. Divide the dough into two balls and flatten each into a disk, then fold into a ball. Cover the ball with a towel and let rest for 30 minutes. Repeat with the other ball of dough.

Stretch the dough into a round disk, rotating after each stretch. I liken it to driving a car, just keep turning the wheel. Place the prepared dough onto a sheet of parchment paper.Top with the tomatoes, cheese and any desired toppings. Slide the parchment paper onto the pizza stone and bake for 7 to 9 minutes. Let rest 3 minutes before slicing.
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