Archive for the ‘FOOD’ Category
we think pasta is the quintessential comfort food. look up “comfort food” on wikipedia, and you’ll find a hearty debate on the validity, origin, cultural acceptance/rejection of the term. memories and food go hand in hand, so for us, comfort food just means food that brings back memories, while making us feel good and nurtured when we eat it.
we thought it would be fun to team up with roomforty and show you how to make your OWN pasta from scratch. we recommend the following: a good soundtrack, a good work surface—(smooth, at least 3 feet long, no grouted counters), an apron, a glass of vino, and the recipe below. memories and goodness will be close behind. cheers!
some notes before you start:
• The key to fresh pasta is using the right flour. We use 00 (double 0) Flour, which can be purchased at specialty food shops, (for L.A. residents, Surfas or Gourmet Imports carries 00 flour). Whole Foods carries semolina flour but does not carry 00. Do not bother going through the trouble of making fresh pasta if you’re going to use all-purpose flour.
• The recipe below is for filled pasta—agnolotti, or ravioli.
• In the spirit of simplicity, we make our dough in a standing mixer. It works great, makes less of a mess—but of course, isn’t as fun for the kids. So if you do want to get the gooey/sticky hand thing going, go for it! Pour your flour on a work surface, make a well in the middle, put the wet ingredients into the well, mix and knead until baby bum texture is achieved.
• Pasta recipes are not exact science due to the varying sizes of egg yolks. Some yolks are large, resulting in dough that is more wet, while some yolks are smaller resulting in drier dough. Keep a few tablespoons of water on hand to balance the moisture.
• You can use any filling for filled pasta—vegetable purees, mixtures of cheeses, meats. Just remember for the actual pasta you’re using a pinch of salt for all of the pasta—so filling needs to be very seasoned so that you maintain flavor when your filling is covered with the pasta.
• 1 lb. 00 Flour
• Pinch of Salt (kosher or sea salt)
• 23 Egg Yolks
• ¼ Cup of White Wine (the secret!)
• 1/8 Cup of Olive Oil
• Egg Wash:
• 3 Egg Yolks
• 1 Tbsp Water
Step 1: Put flour and salt into standing mixer bowl. Add yolks, olive oil, and white wine. Mix at medium speed for 4 minutes using the dough hook attachment.
Step 2: Form dough into ball shape.
Step 3: Cover dough ball with plastic wrap or damp towel. Dough always needs to be moist, and needs to be prevented from drying and cracking.
Step 4: The dough needs to rest. We recommend at least 2 to 3 hours, covered in a refrigerator. You can let the dough rest in the fridge up to 3 days.
Step 5: Slice 1/8 of the ball into your portion. Whatever dough is un-used can be frozen. Thaw at room temperature before using.
Step 6: Flatten dough portion with a rolling pin so that it can be fed through pasta machine.
Step 7: Set pasta crank on “1” and feed dough through pasta machine. You will have a long rectangle.
Step 8: Take one end of the rectangle, and fold into the middle of the dough. Take the other end and fold into the middle of the rectangle. Take the “3-layered” rectangle and pass through pasta machine again with the thickness setting at “2”.
Step 9: Set thickness dial to “3”, and pass pasta through. Set thickness dial to “4” and repeat.
Step 10: Place filling in a pastry bag.
Step 11: Place long pasta rectangle on work floured work surface. Tim round edges to form straight ends. Fold the pasta sheet in half to find your halfway point. You will only be working on half the pasta sheet because the other half will end up being the top of your ravioli. Make an indention with the large ring mold into the pasta sheet. Pipe about 2 tablespoons of filling into the center of the indention —if you want to break it here, you can—I could go either way
Step 12: You’re going to be folding the pasta onto itself. The egg wash is the glue. Mix 3 egg yolks and 1 tbsp of water to form egg wash and brush egg wash in the shape of a square around the piped filling.
Step 13: Fold the pasta sheet onto its self and use a smaller ring mold to press the pasta sheet down around the filling.
Step 14: Now take the large ring mold you used earlier to make the indention and punch out the raviolis. Make sure your filling is centered in the middle of the ring mold before you press down.
Step 15: If you’re cooking right away, place raviolis into boiling salted water for 4 minutes or until just al dente. If you are saving for later, spread semolina flour (or corn meal) onto a baking sheet, and dry raviolis on baking sheet for 15 minutes before placing into the fridge or freezer.
Frozen pasta needs to completely de-frost before cooking. Do not drop frozen agnolotti or ravioli into boiling water.
Step 16: Simple sauces rule with filled pasta. A little butter, fresh shaved reggiano and chives are killer.
The roomforty family
(photos by brittany wood, recipes by roomforty, want more food posts? go here!))
“The pinchingly chilly breezes of November signal a tangier, brighter time for our taste buds. Yes, the time of the cranberry has arrived. It’s almost impossible to find fresh cranberries outside of November and December, so I always take full advantage of them while they’re here. And my favorite way to do so is through baked goods.”
“Cranberries have this wonderful sweet-sour flavor to them that pairs incredibly well with sweet desserts. Here I’ve paired them with a rich yellow cake that has a bit of cream cheese beaten into the cake batter for some extra richness. The rich cream cheese pairs with the tangy cranberries perfectly, and the sweet cake contrasts with the sour elements of the cranberries in the most delightful way. You could also top these with a cream cheese buttercream if you’d like, but I like eating them as-is because you get to see the beautiful colors of the berries, and they’re decadent enough without the added frosting. So enjoy these little beauties, and let them add a ray of color and flavor to your Thanksgiving dessert table.” -Eva
Cranberry Cream Cheese Muffins
By Eva Kosmas Flores of Adventures in Cooking
yields 14 muffins
• 1 1/4 cup unsalted butter, softened
• 1/3 cup cream cheese, softened
• 1/4 cup olive oil
• 1 1/4 cups granulated sugar
• 1/4 cup dark brown sugar
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 5 eggs
• 1 cup fresh ripe cranberries
• Preheat the oven to 325 degrees Fahrenheit. Line a cupcake pan with oven-safe liners and set it aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese at medium high speed until light and fluffy. Add the oil and sugars and continue beating until fluffy. Set aside.
• In a medium-sized bowl, mix together the flour, cinnamon, baking powder, and salt. Add the flour mixture to the butter mixture, mixing at medium low speed until just incorporated. Add the vanilla extract and then the eggs, one at a time, beating well after each addition. After the eggs have been added the batter should be light, fluffy, and airy.
• Stir in the cranberries.
• Evenly distribute the batter between the liners in the cupcake pan, filling each about 3/4 full. Place the pan in the oven and bake for 25-35 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the pan from the oven and allow to cool for 15 minutes before serving.
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)
i’m going to let you in on a little secret about love and it’s called homemade chicken noodle soup. few things will win you the undying love and affection of someone more then presenting them with a steaming pot of chicken soup while they’re sick in bed or just plain down on their luck. joanie tells me that this recipe is why her fiancé fell in love with her. maybe i SHOULD try this more often. ha!
chicken noodle soup
yields: 6 servings
• 4 gloves of garlic
• 2 leeks
• 4 stalks of celery
• 4 carrots
• 12 ounces fusilli noodles
• 2 chicken breasts
• fresh rosemary (you can use dried)
• fresh thyme (dried okay)
• olive oil
• salt + pepper
• 2 boxes of chicken broth
• the most time consuming part of this recipe is the chopping. so, i like to get that out of the way first. begin by chopping the garlic, leeks, carrots, and celery. next, heat two TBS of olive oil in your soup pan over low/medium heat and add your leeks, garlic, and a little salt. sauté gently for a few minutes and then add the carrots. once the carrots have soften a bit pour both boxes of broth into the pan and add the celery.
• heat some olive oil in a skillet until hot, add salt and pepper and place both chicken breasts in the oil to brown for 2-3 minutes on each side. once their browned add them to the broth until cooked through.
• remove the cooked chicken breasts from the broth and add the noodles. cut or shred the chicken into little pieces and return to the pot. heat until the noodles are tender, about 10 minutes. remove from heat, add salt and pepper to taste. enjoy!
(photos by sheila gim for designlovefest, recipe by joanie cusack)
the month of october has been pretty crazy over here at the studio, lots going on and not a lot of downtime. so we took a rare quiet moment last friday and celebrated the start to the weekend with a little studio happy hour. we aren’t shy about our love for cocktails and mixing up new combinations is something we all enjoy.
we got these cool white whale mixers in the mail the other day and decided to give them a try. our favorites were the old fashioned and the tequila cocktail called the skinny dipper. we made the old fashioned slightly more seasonally appropriate by adding a pumpkin spiced rim. it’s sort of a win-win because it sounds impressive and fancy but it’s really the easiest thing in the world.
to create the rim, we mixed equal parts sugar and pumpkin spice (we bought our spice at trader joes). next, we ran the inside of a cut orange slice around the rim of a glass, flipped it over and rotated the glass back and forth until the edge was fully coated.
what’s your fall/holiday cocktails? we’re always looking for new ideas!
below is the skinny dipper, which wasn’t quite fall flavored but it was definitely refreshing – mango, lemon and tequila garnished with a lemon twist and sage leaf. hit the spot.
(photos by sheila gim for designlovefest)
this summer has been a hot one which generally means not much cooking and lots of eating out because it’s just too hot to even think about turning on the oven. now that the temperatures are dropping, it’s time to add a few more fruits and veggies to the table and embrace all that fall produce has to offer.
there’s a small company in LA called summerland that will deliver in-season organic produce to your home. they dropped some off last week for us to enjoy in the studio. included was their brunch box which supplied us with all of the ingredients we needed to assemble the perfect brunch. it was amazing. it’d be the perfect thing to send to a new mom or as a housewarming gift to someone whose refrigerator is most definitely empty after a big move. and, if you don’t live in LA and want to make your own brunch box – here’s what they included and it pretty much covered all of the bases:
• one bottle of cold brew coffee
• 2 avocados
• 1 loaf bread
• 1 dozen eggs
• cherry tomatos
• oranges to make fresh OJ
• scallions and herbs
we used our ingredients to make a soft veggie egg scramble. my aunt taught me how to make scrambled eggs when i was 10 and her tip has stuck with me forever. she told me to cook the scrambled eggs on the very lowest heat possible and to continually scrape the bottom of the pan to keep the eggs from over cooking. it actually works really well but is definitely a saturday morning only routine for when time allows.
we also made a simple roast veggie recipe which was delicious, especially served with arugula that we drizzled with olive oil and lemon. here’s how to make it at home.
ingredients / rosemary vegetables
• half of a butternut squash
• 4 Japanese sweet potatoes
• 4 sprigs of rosemary
• 1 onion
• one head of cauliflower
• 1 bunch of asparagus
how to make it:
• preheat your oven to 425 degrees
• roughly chop the vegetables
• toss all of the vegetables together on a baking sheet and generously drizzle with olive oil ands sea salt. mix by hand until all of the veggies are evenly coated.
• roast in the oven for 20-25 minutes or until the veggies are tender. i like to slightly overcook them so that they have a charred outer layer.
thanks for the treats, summerland!
(photos by sheila gim for designlovefest)