Posted: March 22, 2013
Homemade Pasta Recipe
- 1 cup semolina flour
- 1 cup of All Purpose flour
- 4 eggs
- 2 Tbs. water
- ½ tsp. salt
Place flour, eggs, salt and 1 Tbsp. in a food processor combine until it forms a ball it you need more water add the other Tbs. of water. Need it for 5 mins. until smooth. Wrap and refrigerate for half an hour. Roll out with your pasta maker according to directions.
Tips. If you don’t have semolina flour just use AP flour. A 00 Italian flour also works well.
Posted: Dec. 12, 2012
- 2 cups Olive oil
- 2 tbsp garlic (fine diced)
- 1 tbsp chopped parsley ½
- tbsp dried oregano
- 1 tsp cracked pepper
- 2 tsp coarse sea salt
- 2 tsp crushed chili flakes
Method: Mix all ingredients together and store in a mason jar until needed
- 2 kg all-purpose flour
- 2 tbsp sea salt
- 4 tbsp instant dry yeast
- 4 tbsp white sugar
- ½ L hot water (not boiling) from the tap
- ½ cup olive oil
- In a 1L container add yeast and sugar, mix well.
- Add 2 cups of hot water, stir until well mixed.
- While waiting for the yeast to rise, mix the salt into the flour.
- Pour the olive oil in the remainder of the hot water.
- When the yeast rises to the top of the container, use a fork to blend in the yeast mixture.
- Make sure you use the fork to incorporate as best as you can.
- Switch to a rubber spatula and slowly pour the water and oil into the mix.
- The dough should be moist but not wet. (Sometimes all of the water is needed and sometimes not).
- Let dough rest for 10 minutes and gently mix.
- Let rest one more time and gently mix again.
- Drizzle oil on top of the dough, cover bowl with a towel and place in a warm place for approximately 30 minutes.
- Using lard, coat the bottom of 2 baking trays divide the dough into 2 and place on the trays.
- Let the dough rise for 10 minutes on the trays.
- Preheat the oven to 425.
- Pour the oil solution on the dough and punch down with your finger to create wells in which the oil to be trapped.
- Bake for approx. 10 minutes.
Posted: Oct 12, 2012
- 12oz bag fresh cranberries
- 1/2 cups sugar
- 2 ½ cups water
- 2 tsp brandy
- 2 tsp vanilla extract
Combine all ingredients in a saucepot and bring up to a simmer. Cook over medium-low heat, stirring occasionally, until the cranberries are tender (most will burst). Purée on medium speed in a Vitamix and strain, adding additional water if too thick. Place in a squeeze bottle and chill.
The Cranberry Coulis was used by Michael as a dipping sauce for Turkey and Stuffing Paninis made with the Breville ikon Removable Plate Grill
Left Over Turkey Au Jus
- 1 roast turkey carcass and remaining bones
- 2 gallons water
- 2 chopped onions
- 3 carrots diced
- 6 cloves garlic
- 4 stalks celery diced
- 1tbsp dried rosemary
- 1tbsp dried thyme
- ½ cup fresh parsley
- 2tbsp whole peppercorns
- 10 bay leaves
- Salt and pepper to taste
- Place turkey bones and carcass water in a stock pot.
- Bring to a light boil and skim impurities off the top.
- Add the remaining ingredients to the stock pot and bring to a boil.
- Once stock has come to a boil let it simmer for 4 hour.
- Stain the stock through a fine strainer.
- Skim the stock of as much fat as possible.
- Bring the stock back to a light boil and reduce to ½ lt.
- If you wish to thicken; us a water/corn starch solution approx. 1 to 2 tablespoons.
- Season with salt and pepper.
Turkey Stuffing Roll
- 1 ½ cups cubed whole wheat bread (day old)
- 2 cups cubed white bread (day old)
- 2 lbs pork sausage
- 1 ½ cups chopped onion
- 1 cup celery
- 3 tsp fresh sage
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 cup cranberries
- 2 fresh Okanagan Apples, cored and chopped
- 1 cup turkey stock
- Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Place ¼ of the stuffing on a sheet of parchment paper. Roll the stuffing into a 3 inch diameter cylinder.
- Place in oven at 300 degrees until warmed up.
- Once warmed up use a bread knife and carve pucks and place on dinner plate.
Stuffing can be used with left over Turkey to make grilled Panini sandwiches.
Posted: Sept 26, 2012
Arroz con Pollo (Rice with Chicken) for VITAQUICK Pressure Cooker
Yields: 4-6 servings
- 3 Tbsp olive oil
- 1 1/2 lb chicken thighs or breasts, boneless and skinless
- 1/4 cup flour
- 1 tsp ground paprika
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup long-grain white rice
- 1/2 cup chicken stock
- 1/2 cup dark beer
- 1/2 cup tomato sauce
- 1/4 cup onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp ground cumin
Coat the chicken in a mixture of flour, 1/2 tsp salt, pepper, paprika, and cayenne pepper. Cut thighs or breasts in half if pieces are very large.
Heat 2 Tbsp of oil in the cooker, and brown the chicken about 2 minutes per side on medium-high heat. Remove the chicken and set aside.
Add one more tablespoon of oil to the cooker and add the rice. Cook, stirring frequently, until the rice is brown and puffed.
Stir in onions, garlic, 1 tsp salt, and cumin. Cook until the onions are tender.
Stir in the tomato sauce, beer, and broth. Place the chicken gently on top of the rice mixture.
Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises. l Turn down the heat when the second white ring appears on the indicator rod, and cook for 7 minutes.
Turn off the heat, and release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. Once all pressure is released, open the lid.
Fluff the rice with a fork before serving.