In case I never get around to editing this post to include my recipe:
Recipe from My Baking Addiction blog.
Tips from ATK but since you cannot always access their recipes online, here is my pdf copy. (it’s still available publicly, let’s just hope I get back around to edit this so I can remove the link to my pdf copy which seems so improper!)
Pasta recipe from Anne at Kitchen Conservatory
1 C flour and/or semolina
1 egg
water
salt
(I added a little olive oil as well)
Mix all ingredients together by hand or in a food processor until smooth. Form a ball, cover and let rest for 30 minutes.
Cut dough in half and flour the dough. Using a pasta machine on the widest setting, roll out the dough. Fold dough in half and repeat 4-5 more times until dough is smooth. Roll the dough through all the settings to the desired thickness.
(Since I was making ravioli, I rolled to as thin as my machine would allow.)
Ravioli
1 Pound butternut squash (about 1/2 medium) 4 Tablespoons unsalted butter
1 Tablespoon brown sugar
table salt
whole nutmeg
2 Ounces Parmesan cheese
1⁄8 Teaspoon ground black pepper
all-purpose flour for dusting baking sheets
1 Pound fresh pasta , rolled into sheets
Sauce
8 Tablespoons unsalted butter
1⁄4 Cup coarsely chopped hazelnuts (about 1 ounce) * 2 Tablespoons minced fresh sage leaves
table salt
1 lemon
1 Ounce Parmesan cheese * *
* Sliced or slivered almonds can be substituted for the hazelnuts.
* * The Parmesan for the sauce is shaved for garnish, so purchase a chunk with a shape that will allow you to shave off nice strips with a vegetable peeler.
Prepare Ingredients for Ravioli
1. Peel, seed, and cut 1 pound butternut squash into 1-inch chunks.
2. Grate 2 ounces Parmesan cheese. You should have about 1 cup.
3. Grate nutmeg to yield a pinch.
Prepare Ingredients for Sauce
4. Cut 8 tablespoons butter into 4 pieces.
5. Coarsely chop hazelnuts to yield 1/4 cup.
6. Mince sage to yield 2 tablespoons.
7. Juice 1 lemon to yield 2 teaspoons.
8. Shave 1 ounce Parmesan cheese with vegetable peeler.
Make Filling
9. Place squash in large microwave-safe bowl.
10. Cover bowl tightly with plastic wrap and microwave on high until squash is tender and easily pierced with dinner fork, 10 to 15 minutes.
11. Carefully remove plastic wrap (watch for scalding steam), drain squash, and transfer to food processor.
12. Add 4 tablespoons butter, 1 tablespoon brown sugar, 1/4 teaspoon salt, and nutmeg and process until mixture is smooth, 15 to 20 seconds, scraping down sides of bowl as needed.
13. Transfer to bowl, stir in grated Parmesan and 1/8 teaspoon pepper, and refrigerate filling until no longer warm, 15 to 25 minutes.
Cut Pasta Sheets
14. Dust 2 large rimmed baking sheets liberally with flour; set aside.
15. Using pizza wheel or sharp knife, cut one fresh pasta sheet at a time into long rectangle measuring 4 inches across.
Fill Ravioli
16. Place generous 1-teaspoon dollops of filling about 1 inch from bottom edge of dough and spaced about 1 1/4 inches apart. (If edges of dough seem dry, dab with water.)
17. Fold top of pasta over filling and press layers of dough together securely around each filling mound to seal.
18. Use fluted pastry wheel to cut along two sides and bottom of sealed pasta sheet.
19. Run pastry wheel between mounds of filling to cut out ravioli. 20. Transfer ravioli to floured baking sheet, cover with damp kitchen towel, and set aside.
21. Repeat with remaining pasta and filling.
Make Sauce
22. Heat butter, hazelnuts, sage and 1/4 teaspoon salt in 10-inch skillet over medium-high heat.
23. Cook, swirling pan constantly, until butter is melted with golden brown color and nutty aroma, about 3 minutes.
24. Off heat, stir in lemon juice; set aside.
Cook Ravioli
25. Bring 4 quarts water to boil in large stockpot or Dutch oven. 26. Add 1 tablespoon salt and half of ravioli.
27. Cook, stirring often and lowering heat if necessary to keep water at a gentle boil, until ravioli are tender, about 2 minutes (3 to 4 minutes if frozen).
28. Using slotted spoon, transfer cooked ravioli to warm serving platter.
29. Spoon some of butter sauce over top and cover with foil to keep warm.
30. Return water to a boil, cook remaining ravioli, and transfer to platter.
31. Swirl 2 tablespoons ravioli cooking water into remaining butter sauce, then pour sauce over ravioli.
32. Top with shaved Parmesan and serve immediately.
* A pizza wheel makes it easy to trim the pasta sheet to the correct size for filling. If you don’t own a pizza wheel, a sharp knife works well, too.
* * If you prefer, use a Dutch oven instead of a stockpot to cook the pasta.
* * * The browned butter sauce is made in a skillet. If the skillet has a dark-colored nonstick coating, it’s difficult to see the color of the butter and gauge how quickly it’s cooking and when it’s ready. Use a traditional skillet with light- colored finish so that it’s easy to determined doneness.
Below are various dog treat recipes that I had saved on my mac. I have not tested these recipes. I think I got them all from
http://www.bullwrinkle.com/Assets/Recipes/Recipes.htm
. I have had them for quite a while but perhaps I should make the banana biscotti for my bandit!
Comments from me:
Onions & garlic (source: http://pets.webmd.com/dogs/ss/slideshow-foods-your-dog-should-never-eat) in all forms — powdered, raw, cooked, or dehydrated — can destroy a dog’s red blood cells, leading to anemia. That can happen even with the onion powder found in some baby food. An occasional small dose is probably OK. But just eating a large quantity once or eating smaller amounts regularly can cause poisoning. Symptoms of anemia include weakness, vomiting, little interest in food, dullness, and breathlessness.
Canine Carrot Cookies |
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| 2 C carrots — boiled and pureed 2 eggs 2 tablespoons garlic — minced 2 C unbleached all-purpose flour — * 1 C rolled oats 1/4 C wheat germ*or rice flour or rye flour. |
Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake at 300 degrees for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool. Brush with egg white before baking for a glossy finish. |
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Caruso’s Oatmeal Cookies |
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| 1 C uncooked oatmeal 1/3 C margarine 1 tsp canola oil 1 1/2 C hot water 3/4 C powdered milk 3/4 C cornmeal 1 egg — beaten 2 tsp. grated apple 1 T. brown sugar 3 C whole wheat flour |
Mix hot water, oatmeal, margarine, & oil. Let stand 5 minutes. Add milk, cornmeal, egg, apple and brown sugar. Add flour 1/2 C at a time, mixing well each time. Knead 3-4 minutes, adding more flour if necessary for a stiff dough. Roll to 1/4 inch thick & cut with cookie cutter. Put on greased sheet and bake at 325 for 50 minutes. Let dry until hard. |
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Chicken Flavored Cookies |
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| 1 c chicken stock 1 c Bread or all-purpose flour 2 c Whole wheat flour 1/4 c Non-fat dry milk powder 1 1/2 ts Yeast |
Use dough cycle on bread machine. Roll dough to 1/2″ thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container. |
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Veggie Dog Cookies |
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| 1 1/2 c. Whole Wheat Flour 2 Tbs. dried Parsley 3 Tbs. canola Oil 1 c. Grated Carrots 1 egg 1/8 C milk |
Combine all wet ingredients and slowly add dry ingredients. Make a dough and knead for about two minutes. Let dough sit for about 10 minutes. Roll out dough on a greased cookie sheet, roll out as thin as you like (about 1/2″ thick), then with a pizza cutter run through the spread dough and make little squares or big squares, (about 2 x 2), depending on the size of your dog, or use a cookie cutter. Bake at 350 degrees F for about 45 minutes, then shut off the heat and let cool in the oven overnight, this way they will be good and crunchie. Store in an air tight container. |
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Banana Biscotti |
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| 5 C flour 1/4 C peanuts, chopped 1/2 teaspoon baking soda 1 egg 1/4 C vegetable oil 1 1/2 C banana, pureed 2 teaspoons vanilla water |
Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredients in well. Start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2″ – 2 1/2″ high. Flatten so that log is 6″ – 7″ wide by 1″ high. Place on non-stick baking sheets or lightly greased ones. Bake 30 – 40 minutes. Remove and cool for 10 minutes. Slice into 1/2″ – 3/4″ slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container. |
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Scrumptious Carob Bake |
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| 6 C white rice flour 1/8 C peanut oil 1/8 C margarine — safflower oil type 1 Tbsp brown sugar 4 ounces carob — chips, melted 1 C water 1/4 C molasses 1/2 C powdered milk |
Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour. |
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Bulldog Banana Bites |
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| 2 1/4 C whole wheat flour 1/2 C powdered milk — nonfat 1 egg 1/3 C banana — ripe, mashed 1/4 C vegetable oil 1 beef bouillon cube 1/2 C water — hot 1 tablespoon brown sugar |
Mix all ingredients until will blended. Knead for 2 minutes on a floured surface. Roll to 1/4 ” thickness. Use a 2 1/2″ bone shaped cookie cutter (or any one you prefer). Bake for 30 minutes in a 300 degrees oven on ungreased cookie pans. |
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Cheesie Bacon Biscuits |
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| 3/4 C whole wheat flour 1/2 tsp. baking soda 1/2 tsp. salt 1 stick margarine, softened 2/3 C brown sugar 1 egg, slightly beaten 1 1/2 tsp. vanilla 1 1/2 C regular oats, uncooked 1 C (4 oz.) shredded cheddar cheese 2/3 C wheat germ 1/2 lb. bacon, cooked crisp, drained, and crumbled |
Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack. |
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Carob Covered Crunchies |
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| 2 1/4 C whole wheat flour 1 egg 1/4 C vegetable oil 1/4 C applesauce 1 bouillon cube (beef or chicken) dissolved in 1/2 C HOT water 1 tbsp. honey 1 tsp. molasses Carob chips (about 1 C) |
Mix all ingredients together until well blended. Knead dough two minutes on a lightly floured surface. Roll to 1/4″ thickness. Bake on an ungreased cookie sheet for 30 minutes in a 300 degree oven. Cool. Melt carob chips in microwave or saucepan. Dip cool biscuits in carob or lay on a flat surface and brush carob over the biscuits with a pastry brush. Let cool. |
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I have been on the hunt for recipes using sourdough starter, collecting them in Evernote just waiting to try one. Well tonight I did try one and wow is it light & airy. I take classes at Kitchen Conservatory from Margi Kahn in bread making and she said you could make a light & airy 90% whole wheat bread from sourdough starter but I did not believe her. Sorry Margi! If these muffins could be that light, I know a bread made from 90% whole wheat flour could be too!! I will be taking these muffins to my first day of Restaurant Ops tomorrow at Forest Park Community College… I just hope my fellow culinary students like them as well. (we start at 8am, WAY too early!)
Sourdough Sour Cherry Muffins
Adapted from http://www.sourdoughhome.com
Wet ingredients:
2 small to medium eggs
~ 1 t vanilla
~ 1 t lemon extract
1/2 C oil
1/2 C sugar (or more if you like sweeter muffins)
1 1/2 C sourdough starter
Dry ingredients:
1/2 t salt
1 1/2 C whole wheat flour
1 1/2 t baking soda
Fruit:
3/4 C sour cherries (or other fruit but you may want to decrease amount of sugar)
Preheat oven to 425.
Butter and flour muffin pan. (I believe the original recipe called for using just muffin pan, I used liners that did not require a muffin pan. Next time I would use a muffin pan so I could see if they rise taller than these did.)
Mix wet ingredients thoroughly. Fold in sour cherries or other fruit.
Whisk dry ingredients thoroughly.
Gently stir dry ingredients into wet ingredients, just until mixed. Do not overmix.
Fill muffin cups 2/3 way full.
Bake at 425 for 20 minutes. If you do not have a convection oven like me, I would rotate the pan halfway though cooking time.
Allow to cool on a cooling rack. Try not to eat all in one setting.
My favorite hangover breakfast when I have to make it myself:
Reminds me of being in Grandma Hess’s kitchen.
And no, I don’t slice the potatoes evenly with a mandoline even though I know I should. I WANT some extra crispy “chips”! Just potatoes, onions, black pepper, white pepper, salt and a little fat for the pan (I, of course used bacon fat & butter!).
[cooked in the swiss diamond nonstick 12.5" fry pan which doesn't require the fat but I do require it for the flavor]
Garlic scape pesto up close
Estimate of my garlic scape pesto recipe:
10 garlic scapes, chopped roughly
1/2 C parmesan, grated
1/4 C sliced almonds, toasted (no pine nuts, had these readily available in freezer)
1 garlic clove (yes this was an accident, I was just thinking about making pesto, not garlic scape pesto! but oh well)
pepper (fresh ground & to taste)
red pepper flake (to taste)
extra virgin olive oil
Puree all but the oil in the food processor until finely ground.
Slowly add oil until your desired texture.
Note: I did not add salt because of the parmesan and I plan to taste and possibly cook this a little each time so I will add salt when it is used as necessary.
Note: I tasted this after pureeing (you have to taste everything) and was happy with the taste as is. The proportions above are only an estimate. You may not want to add pepper & red pepper flake with garlic scapes and garlic. The final product is not spicy but almost too pungent to want to eat raw.
Recently I audited one of Margi Kahn’s bread classes at Kitchen Conservatory. Spend 15 minutes making the dough at night, put it in a ziplock in the fridge overnight & have bread the next night. Or have pizza! There is a lot more to that than that sentence but that is a future post.
I used half of the dough to make this pizza.
I believe I was supposed to take the dough out of the fridge an hour or so before I planned to bake but I did not do that for this pizza.With my hands, I stretched the dough to desired size/thinness.
I added a thin layer of garlic scape pesto.
The meat is some of Salume Beddu’s Peperone cut into small dice.
Everything is covered in parmesan.
Today I am home in bed with a fever. I have slept as long as I could… I had to turn on foodnetwork. I didn’t really want to watch Ina’s episode where she’s making a gift basket but I was curious to see her orange marmalade recipe. I vowed never to make orange marmalade again after a horrible experience I had once. Of course Ina made it look easy but who knows what recipe I followed or what I did wrong.
I won’t be trying this today but maybe sometime soon. Thinking of adding in star anise or cardamom or cinnamon or cloves or ginger or basil or thyme or some combination of some of those…
[link to recipe]
Total Time: 14 hr 45 min / Prep: 15 min / Inactive: 12 hr 0 min / Cook: 2 hr 30 min
Yield: 3 to 4 pints
Level: Intermediate
4 large seedless oranges (Valencia)
2 lemons
8 cups sugar
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.)
Discard any seeds.
Place the sliced fruit and their juices into a stainless-steel pot.
Add 8 cups water and bring the mixture to a boil, stirring often.
Remove from the heat and stir in the sugar until it dissolves.
Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil.
Reduce the heat to low and simmer uncovered for about 2 hours.
Turn the heat up to medium and boil gently, stirring often, for another 30 minutes.
Skim off any foam that forms on the top.
Cook the marmalade until it reaches 220 degrees F on a candy thermometer.
If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
