Basic Homemade Pasta

Ingredients

3 Cups all-purpose flour

1 Teaspoon kosher salt

1 Cup warm water

1 Tablespoon olive oil

Directions

In the bowl of a food processor place flour and salt, run the food processor to aerate the flour for approximately 10 minutes. Through the feeding tube begin to drizzle in the water and olive oil while the processor is still running. Only add enough water to make the dough form a ball. Continue to process for another 10 minutes. You may need to add additional water or flour to get to the right consistence (a smooth non tacky dough). Remove pasta dough from the food processor form into a disk and cover with plastic wrap, and set aside for approximately 20-30 minutes. Divide the disk into 8 pieces. Taking 1/8 of the dough at a time, and roll it out or roll it through a pasta machine until it's a fraction thicker than a sheet of paper (if using a pasta machine roll dough out to a #7 thickness) even the sheet of pasta out (in a rectangular shape) cut it in ½ and stack both halves on top of each other sprinkling flour between sheets. Then cut in ½ once again, follow same process. Once you have a stack of pasta dough measuring approximately 3” x 6” using a pizza cutter, cut the pasta into 1 ½ – 2 inch wide stripes. Separate the pasta so they won't stick together. Shake off excess flour from pasta and add to a pot of salted boiling water. Pasta is ready once it begins to float to the top. Add to the skillet with the beans and cook over low heat. This process will help thicken the sauce. Remove from heat and add the cheese and toss the pasta. Serve immediately. Enjoy.

Pasta Casalinga Con Fagioli ed Prosciutto Affumicato

Pasta Casalinga Con Fagioli ed Prosciutto Affumicato

(Homemade Pasta With Beans & Smoked Ham)

Ingredients

½ Cup Smoked Ham, diced

6 Cloves Garlic, sliced razor thin

1 Tablespoon Basil, finely chopped

1 Tablespoon Parsley, finely chopped

1 19oz Can cannellini beans, drained

3 Tablespoons tomato paste

1 14.5oz Can chicken broth

Salt & Black pepper to taste

Olive oil

Pinch granulated sugar, optional

¼ - ½ Cup Romano cheese, grated

Directions

In a heavy skillet saute the ham in approximately 3 tablespoons of olive oil until crisp, add the garlic. Once the garlic has softened add the tomato paste and continue to saute over low heat, until tomato paste is well incorporated. Add the beans and chicken broth and simmer for approximately 15 minutes, taste and add sugar, salt and pepper as needed (keep in mind that u will be adding grated cheese which is salty). Add 2 tablespoons of olive oil and continue to simmer for an additional 20 minutes. Homemade pasta should be used if possible, the recipe follows.

Mozzarella In Carrozza

Ingredients

8 Slices bread

1 Pound mozzarella, sliced into ¼ inch slices

4 Extra large eggs, beaten

1 Cup seasoned bread crumbs

Salt and black pepper to taste

3-4 Basil leaves

Canola oil for frying

2 Tablespoons olive oil

Directions

Heat canola oil and olive oil in a skillet over medium heat, add the basil and allow to crisp up. The basil will flavor the oil slightly, but this step maybe omitted.

Sandwich a slice of mozzarella between two slices of bread and dip both sides into the beaten eggs. Dredge in the bread crumbs, and fry until golden brown on both sides. Cut in half and serve while hot. Can also be served with a little marinara sauce on the side for dipping. Enjoy!!

Falafel

Ingredients

1 16oz Can chickpeas

1 Large lemon, juiced

1 Large onion, roughly chopped

4 Cloves garlic, roughly chopped

¼ Cup parsley, roughly chopped

7 Tablespoons all purpose flour

1 Teaspoon baking powder, heaping

½ – 1 Teaspoon kosher salt, to taste

¼ Teaspoon red pepper flakes

4 Tablespoons tahini paste

½ Teaspoon cumin seeds, toasted

½ Teaspoon coriander seeds, toasted

3 Tablespoons sesame seeds (optional)
2 Teaspoons granulated sugar (optional)

Canola oil for frying

Directions


Toast the cumin and coriander seeds in a small dry skillet over medium heat for approximately 10 minutes. Remove from heat and allow to cool before grinding. I use a coffee bean grinder to grind all of my spices. I only use this grinder for spices and have it clearly marked.


In the bowl of a food processor add all ingredients, and pulse until Falafel mixture is ground but not completely, mixture should be “chunky” with some lumps. Before removing mixture from the food processor bowl, fold in the sesame seeds. Transfer falafel mixture to an airtight container, and place into the refrigerator for a minimum of 1 hour, this will allow the flour to do it's job and absorb some of the moisture and thicken the mixture.


Heat 1 inch of oil in a cast iron skillet or another heavy frying pan to 350° F, over medium heat. With 2 teaspoons (not measuring teaspoons, but flatware teaspoons) spoon falafel mixture with one spoon and use the other spoon to slide it off into the oil. Continue spooning the mixture into the skillet, be sure to not over crowd the pan. Cook for 5-7 minutes or until golden brown. Remove from oil and drain on paper towels. Serve hot with Pita bread, yogurt sauce and salad. ENJOY!!

Greek Gyros

Ingredients

1 Large onion, shredded

2 Pounds lamb, ground

2 Tablespoons garlic, finely chopped

1 Tablespoon dried marjoram

1 Tablespoon dried rosemary

2 Teaspoons kosher salt

2-3 Tablespoons fresh lemon juice

2 Tablespoons vegetable shortening

½ Teaspoon black pepper

Tzatziki Sauce, recipe follows

Greek Salad, recipe follows

Directions


Preheat oven 325° F


Shred onion with a box grater or food processor. Place onion into a tea towel and squeeze almost all of the liquid out of the onion, discard the onion juice. In the bowl of a food processor place the onion, herbs, garlic, shortening, lemon juice and the lamb. Process mixture for 3-5 minutes, or until well mixed and meat is slightly “paste” like. Remove from food processor and form into a loaf (as if you were making meatloaf). Place into a loaf pan which has been sprayed with cooking spray. Bake for 45 minutes to 1 hour, or until the internal temperature reaches 160-170° F. Remove from loaf pan (save the juices from the pan) and place on a cutting board, let stand for 15 minutes at room temperature to cool down slightly. Slice into thin slices and serve with Tzatziki sauce, Greek salad and traditional Greek pita bread that has been heated up in a skillet with a little butter. 


I generally make the gyros meat 1 day ahead of time.   I put the pan juices into the refrigerator so the fats can solidify.  I put some of the fat into a skillet on medium heat and add the strips of gyros meat, and slightly brown them.  This gives the gyros a more authentic texture and taste.  Enjoy!!

Tzatziki Sauce & Greek Salad

 

Ingredients

18 Ounces Greek yogurt

3 Tablespoons fresh lemon juice
2 Tablespoons olive oil

1 Large cucumber, peeled and seeded

1 Tablespoon kosher salt

2 Tablespoons fresh dill, finely chopped

3 Teaspoons red wine vinegar

Black pepper, to taste

Greek Salad, recipe follows

Directions

Cut cucumber in half length wise and with a small spoon scoop out the seeds.  Dice the cucumber and place in a strainer over a bowl, sprinkle with 1 tablespoon kosher salt, this will draw out excess water so your sauce won't be too liquidy.  
In the bowl of a food processor add all ingredients and process for 30 seconds to 1 minute. Taste and add more salt and pepper if needed. Refrigerate until ready to use.  Also before serving I usually mix in 1 tablespoon of crumbled feta cheese to give the sauce extra flavor.
Enjoy!

Greek Salad

Ingredients

8 Cups of lettuce, hand torn

1 Large ripe tomato, roughly chopped

1 Large cucumber, peeled seeded roughly chopped

1 Small red or sweet onion

8 Ounces feta cheese

1 Cup kalamata olives

½ Green pepper

Greek dressing, recipe follows

Directions


In a large salad bowl mix all the above ingredients, toss with Greek dressing 20 minutes before serving. Enjoy!!

Greek Dressing

Ingredients

¼ Cup red wine vinegar

1-2 Tablespoons fresh lemon juice

6 Tablespoons olive oil

2 Garlic cloves, finely chopped

1 Teaspoon dried oregano

Directions


Place all ingredients into a plastic container with tight fitting lid and shake until slightly thickened.

Spotted Dog Soda Bread

(Spotted Dog because of the Raisins)

Ingredients

3 ½ Cups all-purpose flour

4 Tablespoons vegetable shortening, cold

4 Tablespoons granulated sugar

1 ½ Teaspoons baking powder

¾ Teaspoon baking soda

½ Teaspoon salt

1 Cup + 1 table spoon buttermilk

¾ Cup raisins

2 Tablespoons caraway seeds, optional

Directions


In a large mixing bowl mix all the dry ingredients. Add the vegetable shortening and rub into the flour mixture with your hands or a fork, until it resembles sand. Add buttermilk slowly and mix well until it forms a dough, it is better if the dough is a bit wet/sticky since you will be kneading it and adding some flour. Turn the dough out on to a well floured surface and knead dough until it’s smooth and no longer sticky. Form dough into a ball and flatten just a little bit (don’t worry it will rise in the oven). With a serrated knife cut a large X into the top of the loaf, about ½ inch deep. Let loaf sit on counter top for about 10-15 minutes before transferring it into the oven. Bake for approximately 30-45 minutes, or when tapping on the bottom of the bread produces a hallow sound. Enjoy!!