15
Foodie Friday: Lamb Ragu with Homemade Spinach Fettuccine
Nothing tastes better than homemade pasta and sauce.
This lamb ragu and spinach fettuccine dish is one of my favorites, especially since the Dude and I only make it a few times a year. It has now become a tradition for us to prepare it every New Year’s Eve. If you give this recipe a try, I assure you, this pasta dish will quickly become one of your favorites.
SPINACH FETTUCCINE
This recipe for spinach fettuccine is actually a combination of two recipes we discovered from Chefs Mario Batali and Thomas Keller. After several attempts to make the perfect pasta dough, we’ve come up with this recipe. Why spinach fettuccine? Well, there’s never anything wrong with throwing a little green in your food. Spinach is one of the world’s best foods for you and we think it adds a delicious touch to pasta dough.
Ingredients:
- 1 3/4 cups (8 ounces) semolina flour (you can use all purpose, but semolina is better)
- 6 large egg yolks
- 1 large egg
- 1 teaspoon minced garlic
- A handful of spinach (baby or regular)
- 1 1/2 teaspoons olive oil
- 1 tablespoon milk
Try to use organic and local ingredients. I also prefer to use cage-free, local, and organic eggs.
Start by sauteing a handful of spinach with a touch of olive oil and minced garlic. Saute until wilted.
(Click on pictures to expand)
Add the sauteed spinach to the “wet” ingredients (egg, egg yolks, olive oil, milk) to your mixer and pulse. This mixture can easily become mayonnaise, so just use the pulse setting until evenly mixed.
Instructions on how to create pasta dough comes via the French Laundry cookbook by Thomas Keller: (continues…)
18
Foodie Friday: Lotsa Latkes
Hanukkah is over tonight, which means that I won’t be seeing any more of these dangerous little suckers for another year. My waistline (what’s left of it) and cholesterol level are both thankful. I didn’t make the latkes this year, which was nice. Instead, my mother-in-law prepared these while the Dude took pictures. What did I do? Nothing but eat. That was the best present of all.
Click on the pictures to expand.
My mother-in-law makes the best latkes. (continues…)
10
Foodie Friday: The Festival (And Feast) Of Lights
We use this beautiful Nambe Menorah
Today is Hanukkah Eve and over the next 8 days, many presents will be opened, many candles will be lit, and many calories will be consumed. Hanukkah is a very happy holiday, especially for the little ones! The traditional food served makes it an especially fun (and fattening) one. Even if you don’t light a menorah, you can still enjoy the delectable treats traditionally served during this wonderful time of year.
When I am preparing a Hanukkah feast, or any other Jewish holiday meal, there are two places I go to for recipes and ideas. The first is my mother-in-law. She is a fantastic cook and has shared many of her delicious family recipes with me over the years. My other recipe resource is the cookbook Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky. You don’t have to be Jewish (or even a Cashew) to love and appreciate these recipes.
I will feature my Hanukkah feast in the next segment of Foodie Friday. Until then, enjoy these recipes from my mother-in-law’s kitchen and mine:
Mini Potato Latkes (adapted from Karen Emmer)
- 6 medium white (baking) potatoes
- 2 eggs (beaten)
- 1 medium onion (chopped fine)
- 2-3 tablespoons matzo meal
- 1/4 teaspoon baking powder
- 2 teaspoons of kosher salt
- 1/2 teaspoon white pepper
- Vegetable oil for frying
In mixing bowl, combine beaten eggs and onion. Cut cleaned potatoes and grate or shred in the food processor. Add to egg mixture and add matzo meal, baking powder, salt, and pepper.
Using a large skillet, heat small amount of oil and drop the mixture in by the tablespoon. Brown well and drain on paper towels. Recipe makes 3-5 dozen latkes, depending on your definition of “tablespoonful.”
Serve with sour cream or apple sauce!
Brisket
Preheat oven for 300 degrees.
- 3-4 lbs of first-cut flat-piece of brisket.
- 1 cup of ketchup
- 1 cup of water
- 1 tablespoon of yellow mustard
- 1 tablespoon of wine vinegar
- 1 tablespoon of dried minced onion
- 1 tablespoon of white horseradish
Combine the ketchup, water, mustard, wine vinegar, dried minced onion, and horseradish and whisk together. Place the brisket in a roast pan or glass dish and cover the meat with the combined mixture. Cover the brisket loosely with foil and cook slowly at 300 degrees. It takes about 4 hours to cook, depending on the size of the brisket and your oven. It’s done when the meat is tender enough to be cut with a fork. If it’s too tough, keep cooking!
The brisket can be cooked the night before and refrigerated. To reheat, first discard the solidified fat and carve the meat. Slice brisket thinly against the grain. Bake in the oven at 325 or 350 degrees, covered, for about 40-50 minutes.
Happy Hanukkah!
03
Foodie Friday: No-Fail Brussels Sprouts
Winter is almost here, which means it’s the best time for Brussels sprouts!
Yay!!!
Uh…hello? Anyone else with me???
Hey, I was like any other kid growing up – I would push those Brussels sprouts away. I personally believe that boiled and steamed Brussels sprouts are terrible, yet they remain the most popular cooking method.
WHY?!?
The main problem with boiling and steaming Brussels sprouts is that they can easily overcook, which releases a horrible sulfur smell. Not appetizing. So, let me tell you the way that I love to cook those beautiful little cabbages – roast, roast, roast. And for extra flavor and a sure-bet method to get the kids to eat them, add bacon or toasted almonds. I make roasted Brussels sprouts at least once a week. I’m telling you, if you try this recipe out on your family, they will be begging for more.
I love buying the Brussels sprouts still intact on their stem (like this). I occasionally see them at places like Trader Joe’s, but your local farmers market might be your best bet. It’s really fun for kids to pick them off the stem. Actually, I really enjoy it, too. It’s almost as fun as popping bubble wrap. If you don’t find Brussels sprouts on the stem, just pick them out yourself. Look for bright green sprouts with no blemishes and squeeze them to make sure they are firm and compact.
Once you cleaned your Brussels sprouts, halve them with a sharp knife. Watch your fingers!
I know you know what cubed bacon looks like, but I just need to point out one thing: I use my vegetable cutting board for bacon because bacon is considered a vegetable in my home. (continues…)
26
Foodie Friday: Thanksgiving ’09 – The Verdict
WIN!
I don’t usually gloat about my cooking. In all honesty, I fail just as many times as I succeed. But, thanks to Chef Ryan (my guest chef for Foodie Friday last week), my Turkey Day was a hit!
My immediate family is spread out far and wide, from Hawaii to Boston to Afghanistan. Needless to say, we miss quite a few holidays with everyone. But, fortunately this year, I was able to have a wonderful Thanksgiving with my mom, my mother-in-law, the Dude, and the Monkey. It might have been small, but it was lovely. For that, I am thankful.
I ate so much that I didn’t even leave room for dessert. That’s a first! But we’ve got leftovers for days. Weeks even. I may even have to extend Foodie Friday over the weekend to discuss some great tips for all those Turkey Day leftovers.
Hope everyone had a great holiday, even if you couldn’t be with everyone you love.
Thanksgiving at Ain’t Yo Mama’s House (click on pics to expand):
My tablescape, complete with felted fall produce created by my mother-in-law. How cute are they? I wish I was that crafty.
Another view of my tablescape, including the pumpkin pie I didn’t touch. I’ll get you tomorrow, pie.
Right out of the oven! This 15lb locally grown, all-natural, and fresh turkey cooked in only 1.5 hours. It was brined for 2 days and then coated with a sage, paprika, and brown sugar butter rub. It was perfect. (continues…)