Pasta Making – Marry Me Chicken
Marry Me Chicken
Freshly Made Fettuccini
Spring Roasted Vegetables
Lemon Gelato
Fresh Pasta Dough
yield: 2 servings
1 ¼ cups all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
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Marry me Chicken
yield: 2 servings
2 chicken breast
Salt and pepper to taste
2 tablespoons flour
1 tablespoon oil
2 tablespoons butter
3 cloves garlic minced
½ chicken stock
¼ cup heavy cream
¼ cup parmesan cheese grated
Chili flakes to taste
1/8 teaspoon oregano
1/8 teaspoon thyme
½ cup sundried tomatoes chopped or strips
1 tablespoon fresh basil leaves
Season chicken with salt and pepper, then dredge in flour and shake off any excess. In a large skillet, heat oil on medium heat. Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, and set aside. Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes then season with chili flakes, thyme, and oregano. Season with salt and pepper to your taste, add the sundried tomatoes and butter. Allow to melt then put the chicken back in the sauce. Garnish with chopped fresh basil leaves and serve warm over pasta.
Spring Roasted Vegetables
Ingredients
2 new potatoes quartered
1 cups cauliflower broken into florets
1/2 leek large, (about 1 1/2 cups chopped), cut in half moons
1 tablespoon avocado oil or olive oil
sea salt to taste
black pepper to taste
1/4-pound asparagus ends trimmed, cut into 2-inch pieces
1/2 lemon thinly sliced
Instructions
Line a baking tray with parchment paper and set aside. Preheat oven to Convection Bake at 425º F. (if your oven is not convection, preheat to 450º F.)
Add the sliced potatoes, cauliflower, and leeks to the baking tray. Drizzle with avocado oil, and generously season with salt and pepper.
Roast the vegetables for 25 minutes.
Add the chopped asparagus and toss into the roasted vegetable mix. Top the vegetables with lemon slices and return to the oven for an additional 10 minutes.
Optionally garnish the vegetables with fresh herbs, like Italian parsley or chopped basil. Serve hot.
Lemon Gelato Recipe
SERVINGS 6
INGREDIENTS
125 ml lemon juice ½ cup (about 3 lemons)
150 g granulated sugar ¾ cup
250 ml milk 1 cup, whole and fresh
250 ml heavy cream 1 cup
INSTRUCTIONS
How to Make Lemon Gelato WITH Ice Cream Maker
Wash and squeeze the lemons. You will need about 125 ml (½ cup) of juice. Of course, it depends on the size of the lemons. About three lemons should be fine.
Strain the juice through a strainer to remove any seeds or peels.
Pour the strained juice into a larger container. Add the sugar to the lemon juice and stir.
Then add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.
Pour the mixture into the basket of the ice cream maker, close it and start. After about 40 minutes (time may vary depending on the model of the machine) your lemon gelato is ready!
How to Make Lemon Gelato WITHOUT Ice Cream Maker
Wash and squeeze the lemons. Strain the juice through a strainer to remove any seeds or peels.
Pour the juice into a larger bowl. Add the sugar and stir. Then add the very cold whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.
Whip the cream with the help of a stand mixer or an electric whisk.
Then add the milk and lemon mixture and stir gently from bottom to top to combine. Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
