January 15, 2016

Spinach Souffle

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Maybe this is a souffle, maybe it isn't. I'm still unclear. One thing for certain is that it is delicious, nutritious, and fun to boot. Simple, easy, and foolproof. Play around with the spices, amount of cheese, and other leafy greens. Anything light will work. Enjoy!


Spinach Souffle

Yield: 6 servings
Ingredients
  • 10 eggs
  • 2 tablespoons garlic, diced
  • 5 tablespoons parmesan
  • 2 tablespoons butter
  • 5 ounces spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Cooking Directions
  1. Steam or microwave the spinach for 2 minutes. Drain.
  2. Preheat the oven to 375 F.
  3. In a loaf pan, whisk the eggs until slightly frothy.
  4. Whisk in the salt, pepper, and any other spices, 3 ounces of parmesan, and the garlic.
  5. Melted the butter and mix into the eggs.
  6. Mix in the spinach.
  7. Sprinkle the remaining parmesan on the top.
  8. Bake for 30 minutes, until browned on top. Serve immediately, otherwise the souffle will start to deflate.

January 01, 2016

Fresh Semolina Egg Pasta

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Fresh pasta is so easy with the right machine. By hand it can be laborious and tiresome. But with a machine roller and cutter (via KitchenAid), it is a relative breeze. Either way it takes a long time to mix the eggs into the flour though, so be prepared. Enjoy!

Fresh Semolina Egg Pasta

Yield: 16 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 pinch salt
Cooking Directions
  1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a deep well in center of the flour.
  2. Crack the eggs into the well and add the olive oil.
  3. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. This will take a long time! When mixture becomes too thick to mix with a fork, begin kneading with your hands.
  4. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with either flour as needed to keep dough from becoming sticky.
  5. Wrap dough tightly in plastic and allow it to rest at room temperature for at least 30 minutes.
  6. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle. Bring water to a boil in a large pot. Cook pasta until tender but not mushy, 2 to 6 minutes, based on thickness. Drain immediately and toss with your favorite sauce.