This pasta was inspired from my new book, The Silver Spoon: Pasta. I’m still enjoying making pasta from scratch and this was my first attempted at making fettuccine. The hardest part of making your own noodles is trying to find places to hang them while you process all the dough. Lots of stores sell fancy pasta hanging gadgets. They look great, but my kitchen is just to small, and I have to be very careful with my limited storage space. So I have to improvise. Last night I hung clean towels over my kitchen cupboards. And hung the strands of fettuccine neatly across them. I have found that if I just flour the cut pasta and put it in a bunch it will take on that shape, and not look as pretty after you boil it. So I prefer to hang it till I am ready to boil it. I am very tempted to us a broom stick next time, prop from on corner of my kitchen to the other, and just hang the pasta that way. It might cause a small problem though if I need to get into the refrigerator.
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
This was a very interesting challenge. I had to try a few stores to get the gluten free flours, but it was worth it. In the end I made a beautiful treat that pays tribute to the start of the winter Olympics, Canada, and brings awareness to Celiac Disease.
I have never had Nanaimo Bars before. I followed the recipe provided pretty much all the way; however, I did add cherry extract to the top layer of the bar. If you can’t find non gluten flour, regular all purpose flour can be used.
This recipe was inspired from 1 Stock, 100 Soups, by Linda Doeser. Caldo Verde soup is traditionally made made with Kale and Linguica sausage. I decided to use Chicken Andouille Sausage and Napa Cabbage. I went with the cabbage because I had it left over from another recipe, and decided to use chicken andouille sausage over linguica because it is much healthier.
The end result gives you a very rustic hearty soup that will kick the chill out of any winter rainy day, and its easy on your pocket book. The cabbage is briefly cooked right before service so it is tender and still a little crispy, and the spiciness of the sausage adds the right about of zing. Enjoy!
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
The rules for this challenge were pretty simple, the challenge left room for lots of creativity. I chose to make Pork Satay over Chicken or Beef because Pork Satay was something I have not made before. I also followed Cuppy’s recipe pretty much all the through, except for adding jalapeno pepper to the marinade instead of dragon chili. I also followed the recipe provided for the peanut dipping sauce.
This is my first challenge and I am so excited to have joined the Daring Kitchen, and I am looking forward to the monthly Daring Baker and Daring Cook challenges. Enjoy!
Yes I know, another pasta entry. I promise this will be the last one for a while. I really wanted to try making lasagna with fresh pasta, and it was so worth it. Actually it was not that much work and the more I use my pasta attachments the easier the whole process seems to get. None the less this lasagna is packed full of flavor and will feed us for the next month. After I made this dish I was sad that we had no one to share it with. This is a dish made of love and you can taste it in every bite.
This recipe can be made in stages and prepped in advance. Perfect for entertaining! Enjoy!