Homemade Marshmallow Cream

Ingredients:

3 large egg whites

2/3 cup plus 2 tablespoons sugar

3/4 cup light corn syrup

1 teaspoon pure vanilla extract

Instructions:

1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

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Toasted Ravioli

Ingredients:

• 4 cups Vegetable Oil
• 6 whole Eggs
• 1/2 cup Half-and-half
• 2 cups All-purpose Flour
• 2 cups Seasoned Breadcrumbs
• 24 whole Frozen Ravioli or Homemade Ravioli
• 2 cups Jarred Marinara Sauce, Heated
• 1/4 cup Shredded Parmesan Cheese
• 1 Tablespoon Minced Fresh Parsley

Instructions:

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

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Homemade Pie Crust

Ingredients:

4 tablespoons unsalted butter, very cold
4 tablespoons shortening or coconut oil, very cold
1 and 1/2 cups all-purpose flour
1/4 teaspoon (heaping) table salt
1 teaspoon sugar
3 to 4 tablespoons ice water

Instructions:
Measure butter and shortening (or oil) and refrigerate until cold (you can pop it into the freezer for a few minutes). Place flour, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Dice the cold butter and and shortening (or coconut oil) and add to food processor. Pulse for a few seconds until the butter and shortening are about the size of peas. With the machine running, slowly pour the ice water down the feed tube and pulse until dough begins to form a ball (you may not use all 4 tablespoons). Empty dough out onto a floured surface, roll lightly into a ball, gently flatten dough into a disc and wrap in plastic wrap. Refrigerate for half an hour (or up to 24 hours).

When ready to use dough, roll it out on a lightly floured surface, transfer to pie plate, flute as desired, prick all over with fork, and bake at 400 degrees until golden brown.

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Homemade Fudgy Brownie Mix

Ingredients:

3/4 cup unsweetened cocoa powder

 1/2 teaspoon baking soda

 1/3 cup vegetable oil

 1/2 cup boiling water

 2 cups white sugar

 2 eggs

 1/3 cup vegetable oil

 1 1/3 cups all-purpose flour

 1 teaspoon vanilla extract

 1/4 teaspoon salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

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Homemade Baguette

2 Baguette

Ingredients:

2 cup warm water, 110 degrees F (45 degrees C)

1 tbsp yeast

1 tbsp vegetable oil

1 tbsp sugar

2 tsp salt

5 cup (up to 5 1/2) bread flour

Instructions:

Dissolve yeast in warm water and sugar in large bowl; allow to proof or foam (about 10 minutes).

Add salt, oil, and 3 cups flour; beat for 2 minutes.

Stir in 2 cups flour to make a stiff dough.

Knead until smooth and elastic, about 10 minutes.

Place in an oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Punch down and divide in half.

Shape dough into two long, slender loaves.

Grease a french bread pan or large cookie sheet and sprinkle with cornmeal.

Place loaves in pan and cut diagonal slits on top of each loaf (I use scissors).

Cover and let rise until doubled.

Bake at 375 degrees F (190 degrees C) for about 30 minutes.

* You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

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Spicy Crackers

Ingredients:

• 1 box Saltine crackers
• 1 (1oz) package Ranch dressing mix
• 1/2 to 1 Tbsp cayenne pepper
• 1 1/2 cups canola oil

Instructions:
Combine Ranch, cayenne pepper and oil. Pour over crackers. Toss crackers every 5 minutes for about 20 minutes, until all crackers are coated and there is no more oil mixture at the bottom of the bowl. Store in a ziplock bag.  Enjoy!

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Pretzel Rolls

Ingredients

• 1 cup warm water
• 3 tablespoons brown sugar (or granulated)
• 1 teaspoon salt
• 1/4 cup oil
• 3 cups bread flour
• 1 tablespoon yeast
• 6 cups water
• 3 tablespoons baking soda
• 1 egg white
• 1 tablespoon kosher salt

Instructions

1. Mix brown sugar, salt, and yeast in a bowl.
2. Combine oil and 1 cup water and add this to the sugar and yeast mix.
3. Add the flour and mix, dough should not be sticky.
4. Knead the dough for a few minutes.
5. Divide dough into 12 balls and shape into balls
6. Let rise on greased foil cover sheet for 20-30 minute until double in size.
7. Meanwhile, bring 6 cups water and baking soda to a simmer in a wide pan with straight sides and preheat oven to 375.
8. Place 4 rolls in the water for 1 minute on each side.
9. Drain and place on cookie sheet.
10. Repeat with remaining rolls.
11. Brush rolls with egg white and sprinkle generously with kosher salt.
12. Slash with a sharp blade on top to create a decorative look.
13. Bake until 'pretzel' brown, about 12-15 minutes.

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Macroons

INGREDIENTS

Strawberry Macaroon Shells
4oz Almond Flour
8oz Powdered Sugar
5oz Egg Whites
2 1/2 0z. Sugar
2 Tsp. Strawberry
1/2 Tsp. Salt
Pink Gel Coloring

Vanilla Macaroon Shells 
4oz Almond Flour
8oz Powdered Sugar
5oz Egg Whites
2 1/2 0z. Sugar
2 Tsp. Vanilla Extract
1/2 Tsp. Salt

Chocolate Buttercream
1/2 Cup Butter
2 1/2 Cups Powdered Sugar
1 Tsp. Vanilla Extract
4 Tbs. Cocoa Powder
1-3 Tbs. Milk

INSTRUCTIONS

Measure out all of your macaroon ingredients for the strawberry shells first.

In the bowl of an electric mixer, pour in egg whites, salt, and sugar. Set timer for 3 minutes and beat at a medium speed using the whisk attachment. Once the 3 minutes are up turn it up about 3 notches to speed 7 and beat for another 3 minutes. Once those are up turn it all the way up on high and beat one last time for 3 minutes.

While your meringue is beating sift your almond flour and powdered sugar into a bowl. Once all is sifted you should have some small bits of almond that were too large to pass through. If there is a tsp. or less you just leave them out, if there is more you will want to send them through a food processor to grind them up before pouring into the batter.

Add in strawberry extract and pink gel coloring then beat on high for about 30 seconds, stop and use a spatula to scrap all the unmixed meringue from the sides, then beat for 30 more seconds.

Here is where you really have to pay attention, you will need just the right consistency to get a good macaroon.

Add in dry ingredients. Using a spatula “fold” the batter with about 25-28 turns of the spatula going around the bowl then across in a swooping pattern. By doing this you are deflating some of the extra air from the batter. Make sure to get everything off the bottom mixed in. At first it will seem really thick and clumpy but it will smooth out quick. You want a thickness that is still thick enough to hold a little shape but thin enough to fold back into itself. You can check this every few stirs by holding up your spatula with batter on it, the batter should “drop” off the spatula but then settle into the batter after a few moments.

Using a small round tip and piping bag, pipe small 1-1.5 inch circles onto either a macaroon mat or parchment paper. Again, I used a macaroon mat and it really made this process so easy. But you could simply pipe circles on to parchment paper and even pre-draw circles on the bottom as guides. Either way you need to remember you batter will spread a bit so you don’t want to pipe all the way to the sides or the circle. I find it best to pipe the circles by holding the tip straight up in the center and letting it “flow” out. You will have small peaks at first but the first tip should have already appeared after you’ve piped about 5 macaroons. If not, you want to stick the batter back in the bag and deflate it a little more.

Preheat the oven for 290-300 degrees. Then set your piped macaroons trays on the counter and set the timer for 25 minutes. Don’t place the macaroons in the oven right after piping. After about 25-30 minutes your macaroons should have a slight “crust” over them. When you gently touch them they should not stick to your finger. Bake for 15-18 minutes.

After pulling tray from oven, carefully pull the baking mat or parchment paper off the baking tray and on to the counter to cool. Let the cool completely before attempting to remove.

Repeat process with vanilla macaroons shells adding vanilla extract instead and no coloring.

While your last shells are baking time to whip up some yummy chocolate buttercream to fill them with.

In a mixing bowl or bowl of an electric mixer, beat butter until fluffy add in 1 tsp. vanilla, beat until combined. Then add in powdered sugar and cocoa, beat until fully combined. Add in milk a little at a time beating in between until you’ve reached desired consistency.

Using the same size tip and piping bag, pipe buttercream on one side of each macaroon and then sandwich together.

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Homemade Pasta Dough (with variations)

Makes about 1 lb. dough

Ingredients:

Basic pasta dough:
2 eggs
1 cup all purpose flour
3/4 cup semolina flour
1 1/2 tablespoons extra virgin olive oil
1-2 tablespoons water, if needed
For spinach:
1/2 cup thawed frozen spinach, minced and squeezed dry
For saffron:
5 threads saffron (soaked in 2 tablespoons warm water for about 30 minutes)
For squid ink:
1 packet or 2 1/2 tablespoons
For beet:
1 small roasted red beet, pureed until smooth

Instructions:

1. For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 1/2 cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.

2. Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.

3. If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles).

4. To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.

5. To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean wire hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.

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Homemade Tortillas

16 tortillas

INGREDIENTS

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

INSTRUCTIONS

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

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Pizza Dough Recipe

Ingredients:

• 3 cups Flour
• 1 tbsp Yeast
• 1 tbsp Sugar
• 2 tsp Salt
• 1 tbsp Olive Oil
• 9 fl oz Warm Water

Instructions:

To make it in a  stand mixer:

1. Place flour in the bowl for your mixer and make a well in the flour
2. Fill well with the yeast, sugar, salt, olive oil and water.
3. Attach the dough hook to your mixer and turn mixer on low until all ingredients are combined (about 3 minutes)
4. Turn mixer to medium speed and knead for 5–10 minutes or until a smooth ball forms.
   
   

To make it by hand:

1. Place flour into a large mixing bowl and make a well in the center.
2. Add yeast, sugar, salt, olive oil and water and stir until combined (you may need to use your hands and not a spoon to get everything mixed together)
3. Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.

Once you have the dough ball made:

1. Place dough ball into a lightly oiled bowl and cover with a clean dry cloth.
2. Place bowl in a warm place away from any drafts until the dough has doubled in size, about 30 minutes.
3. Turn dough out on a floured surface and punch down the dough to remove excess air.
4. Divide dough in to 4 pieces.
5. Roll out each piece (or freeze some for later) and top with pizza sauce and your favorite toppings!
6. Bake at 400 for about 12 – 15 minutes or until edges are browned and bottom is fully cooked.

Enjoy!

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Albanian Dish (Fergese)

INGREDIENTS

3-4 large long roasted peppers 

450g chopped tomato

4 Tbsp cottage cheese (or ricotta )

1 onion

4 cloves of garlic

1 Tbsp paprika

1/2 tsp chili

2 tsp sugar

1 Tbsp flour

1 Tbsp butter

1 Tbsp oregano

1 Tbsp parsley

~ 50ml olive oil

INSTRUCTIONS

It should be prepared with homemade roasted peppers, but you can buy ready made, it saves time. In a medium size pot add chopped onion, fry for 3 minutes then add chopped garlic and fry for additional minute. Add finely chopped roasted peppers, chopped tomato, sugar, parsley, paprika, chili, oregano and cook for 7-10 minutes. Liquid should evaporate.  In a small pot heat butter, when it melts add flour and fry for 2 minutes, remove from the heat and add cheese, mix well.  Now add cheese and a cup of water to the tomato and pepper mixture, stir and leave it to simmer for 2-3 minutes. Grease a small oven tray and pour the sauce and add roasted peppers on top. Grill it for about 5 minutes.

 At the end, add some chopped parsley.

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Homemade Vanilla Bean Ice Cream

INGREDIENTS

½ cup milk                              

1 vanilla bean

½ cup sugar

4 egg yolks

Pinch of salt

1 ½ cup heavy cream

INSTRUCTIONS

In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat. Scrape the vanilla bean and throw everything into the milk. Do NOT boil the milk.

In a separate bowl, beat the egg yolks with remaining ¼ cup of sugar until nice and pale. To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour it. Now put the tempered egg yolk mixture back to the remaining milk. Continue to cook for about 10-15 minutes, stirring frequently. Pour the heavy cream into a medium bowl. Place a sieve over it. Transfer the custard mixture into the heavy cream through the sieve. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely.

 Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
 Transfer into a bowl, and store in the freezer.

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Homemade Ravioli with Spinach and Ricotta cheese filling, in Tomato sauce

Ingredients:

Ravioli dough(12 ravioli):

• 1 and 1/4 cup flour
• 1 egg
• 1/4 cup hot water
• 1/4 teaspoon salt

Filling:

• 3/4 cup DeLallo Whole-Milk Ricotta
• 1/2 pound fresh spinach, chopped
• 1 egg
• 1/2 cup Parmigiano-Reggiano
• A pinch freshly grated nutmeg

Sauce:

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 chopped shallot
• 4 ounces lean ground veal
• 4 ounces lean ground pork
• 4 ounces sweet Italian sausage
• 1/2 cup red wine
• 1/2 cup beef or chicken broth
• 1 (28-ounce) can DeLallo Imported Crushed Tomatoes
• A pinch of fresh sage, rosemary and 2 bay leaves
• Salt and pepper

Directions

Homemade ravioli:

Mix flour with salt. Stir water with egg until well mixed.In a bowl, combine flour and egg-water mixture together and mix until well incorporated.  Knead the dough until well-textured and firm.  The dough should not be too wet or too sticky.  It should only stick to itself, but not to your hands.  However, it should not be too dry,  either.   Make the dough into a ball, cover with plastic wrap.   Let the dough stand for 1 hour at room temperature before using.  Divide the ravioli dough into 2 equal halves and roll each half into a very thin sheet with a rolling pin.  Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough. Once you rolled sheets of dough, shape individual raviolis. When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook for 5 minutes, then drain. Or, alternatively, freeze ravioli until you’re ready to cook them.

The filling:

In a large bowl, combine the spinach, ricotta, one egg, half of the Parmigiano, some grated nutmeg, salt and pepper. Mix well.

The sauce:

Heat a skillet on a low; add the olive oil and then the shallot. Stir for 2 minutes, then add the herbs, meat and sausage-breaking up the sausage with a wooden spoon. Raise the flame to medium-high and cook for 5 minutes, or until meat is cooked through. Add the wine and season with salt and pepper. Cover and continue to cook on a low flame. Add broth to keep the mixture moist. Cook for 1 1/2 hours, stirring often. Add the crushed tomatoes and continue to simmer for another 30 minutes.

If you are making your own fresh filled pasta, roll out your dough fairly thinly, and using a dough-cutter wheel, cut two long rectangular strips of equal size, a little more than 3 inches wide. (Keep the rest of the dough covered with plastic wrap or a damp kitchen towel.) Dab a generous amount of filling every 2 to 3 inches along the dough. Place the other sheet on top and press it lightly all along the edges. Using the wheel cutter, first trim off the four sides of the rectangle; then cut out each square to form the tortelli. Seal each one well with your fingers. Lay them on a tray with some semolina flour on the bottom to avoid sticking.

Continue this procedure, preparing as many tortelli as you can, balancing the amount of filling with the remaining dough.

To cook:

In a large pot, bring a gallon of water to boil; add a half handful of salt and then add the tortelli one by one. Stir them very gently and cook for 8 minutes. Drain them with a colander or a sieve and then place them in a warm pasta bowl, alternating them with the hot meat sauce, sprinkled with Parmigiano. Be sure to offer more Parmigiano on the side.

Enjoy!

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