How to Make Squid Ink Pasta Dough
10:43 PM Dough, PastaInstead of the same old white or whole grain pasta dough, try adding squid ink for a different black color while adding a briny taste to it!
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How To Make Squid Ink Pasta Dough
Ingredients:
3 ½ cups AP flour, plus extra for dusting
4 eggs
1 tbsp squid ink
¼ cup olive oil
2-3 tbsp water
Directions:
Mix the eggs and squid ink in a bowl until well combined. Put the flour and egg mixture in a food processor and turn on. While the machine is running pour the olive oil and water through the spout and blend until the dough comes together in a shaggy ball. Remove from the food processor and dump onto a cutting board dusted with flour.
Knead the dough using the heel of your hand, folding it onto itself over and over until you have a smooth ball. This process will take anywhere from 5-10 minutes.
Form the dough into a disk and let it rest under a towel on the countertop for at least 30 minutes. Alternatively, you can wrap the ball with plastic wrap to use for later. Pasta dough is good for 1 day in the refrigerator.
Cut the dough into 4 equal pieces, roll them into the desired thickness and cut as you wish. This can be done either with a machine or by hand.
In case you're wondering, YES! You can have a St. Patty's day treat without Irish Whiskey and this deliciously green shake is proof! Recipe below.
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St. Patrick's Day Shake
2 scoops vanilla ice cream
1 cup Lucky Charms
1/2 cup Milk
1/2 cup Cool Whip, plus more for topping
1 teaspoon green food coloring
1/2 teaspoon peppermint extract
Yellow and green M&Ms, for garnish
1.Blend vanilla ice cream, Lucky Charms, milk, 1/2 cup Cool Whip, food coloring, and peppermint extract until smooth. Pour into a glass. Top with cool whip and M&Ms.
Who needs meat in their lasagna? This deliciously healthy butternut squash and spinach lasagna can rival anyone's standard beef lasagna!
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Winter Vegetable Lasagna
6 cups butternut squash, peeled and cut into 1/2-inch cubes
4 tablespoons extra virgin olive oil
2 tablespoons sage, chopped
12 cloves of garlic, unpeeled
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, sliced
2 tablespoons water
8-ounces baby spinach
5 cups milk
1 bay leaf
3 thyme sprigs
5 tablespoons all-purpose flour
2 cups Fontina cheese, shredded
Pinch cayenne pepper
1/4 teaspoon whole nutmeg, grated
1 9-ounce package no-boil lasagna noodles
1.Preheat oven to 425 degrees.
2.On a sheet tray toss to combine squash, 3 tablespoons extra virgin olive oil, sage, garlic, 1/2 teaspoon salt and black pepper. Bake for 30-40 minutes or until squash is tender. Cool and then peel garlic. Mash garlic and squash together with a fork.
3.Heat remaining 1 tablespoon of extra virgin olive oil in a large pan oven over medium-high heat. Add onion and cook 3-4 minutes until translucent, reduce heat to low and continue cooking until onions caramelize, about 20 minutes.
4.Heat 2 tablespoons water in a pan and cook spinach until wilted. Drain and squeeze out any excess water. Combine spinach with onions and reserve.
5.In a pot bring milk, flour, bay leaf and thyme to a boil, whisking constantly. Reduce to a simmer and cook until sauce has thickened. Season with cayenne pepper, grated nutmeg and remaining 1/2 teaspoon salt. Once the sauce has thickened remove the bay leaf and thyme and whisk in 1 1/2 cups Fontina cheese until smooth.
6.Ladle 1/2 cup of the cheese sauce into the bottom of the baking dish. Arrange a layer of noodles over the top. Add half of the squash and garlic mixture and half of the wilted spinach. Ladle over more cheese sauce and then repeat layers ending with noodles. Top with remaining sauce and cook lasagna in oven for 30 minutes.
7.Remove the lasagna from the oven and turn on the broiler. Top with remaining 1/2 cup of Fontina cheese. Place under the broiler and cook until the cheese is golden brown. Let stand 10 minutes before serving.
Eat your heart out, Julia Child! Despite the intimidating name, this chicken recipe is easy enough for the average cook and its taste is refined enough to impress the guests!
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How To Make Coq au Vin
Coq au Vin Ingredients: Extra virgin olive oil Butter, room temperature ¼ lb pancetta, diced 3-4 lbs chicken thighs Salt, to taste Black pepper, to taste 2 carrots, cut diagonally in 1-inch pieces 1 yellow onion, sliced 6 cloves garlic, smashed ½ lb mushrooms, quartered 1/2 bottle dry red wine 1 cups chicken stock 1 bunch fresh thyme 1-2 tbsp AP flour Fresh parsley, chopped
Directions:
Preheat the oven to 300 degrees F.
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer.
Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.
When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.
Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary.
To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.
Grilling isn't restricted to steaks, burgers and meats anymore! Alex shows how to stay healthy at the barbecue by throwing on some tomatoes, onions and shrimp to make this nutritious grilled salad!
How to Truss a Chicken
10:40 PM Chicken, RoastTrussing a chicken allows for an even roast, making sure each and every bite is full of flavor!
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How To Truss a Chicken
1.Start with the chicken flat on a cutting board, breast side up with the tail and cavity facing you.
2.Fold the wings under the bird in an action that resembles scratching your back.
3.Cut a piece of butcher's twine about 30 inches long.
4.Start by placing the twine underneath the back and tail and bring it up and over the legs and make a cross.
5.Drop the twine under the legs and pull tightly to bring the tail and the legs together.
6.Using your thumbs to apply pressure, bring the twine forward in between the wing and the breast and flip the chicken over.
7.Cross the twine on the back and make a knot.
8.Flip the chicken back over and bring the twine over the wing and around the breast, keeping the twine taut.
9.Tie a secure knot underneath the breast.
10.Trim off any excess twine.
