Posts Tagged Pasta
Duo Colored Pasta, a Tutorial.
Posted by Cmac in Food, Main Course, Pasta & Grains, Tips & Tricks on August 6, 2010
…..It was my wife and my 4 year wedding anniversary, and as for most special occasions I like to get a little crazy with food production (The Big Birthday Cake). I decided since I have recently mastered my new pasta maker it was time to take it up a notch and make duo colored pasta, and after a lot of googling the only methods I found seemed way to complicated. So I experimented with my own, and the result — Perfect. For the filling in the ravioli I decided to go with a mango, fresh mint, and ricotta combination, as for the measurements it was about a 2:1 ratio 2 Ricotta, and 1 of pureed mango, with a tablespooon of fresh chopped mint, as you will notice the pasta is egg free. Enjoy.
Homemade Sweet Potato and Ricotta Ravioli
Posted by Cmac in Food, Main Course, Pasta & Grains on July 21, 2010
This recipe is my second attempt at using the new pasta maker. From this experience I discovered my wife and I make a good Pasta production team. The original filling recipe came from the Vegetarian Comfort food cook book, and the ravioli recipe can be found here. I didn’t stray to much from the originals as they did a wonderful job as they were. Enjoy.
Smoky Vegan Sausages.
Posted by Cmac in Beans, Food, Main Course, Pasta & Grains on May 17, 2010
…..Something I really miss from the carnivorous diet is a good old sausage, they’re great right on the bun, on a pizza, even with pasta. So I stumbled upon a recipe for Vegan sausages from the VeganDad which seemed perfect as they were, but to follow my tradition I slightly modified the recipe. Really I just added a slight smoky flavor and adjusted some of the other seasonings but the original recipe would have done just fine. I’ve included some variations I might try in the future on this recipe.
Cmac’s Gourmet Mac & Cheese almost from scratch
Posted by Cmac in Dairy, Food, Pasta & Grains on October 14, 2009
I decided to taste test my home made Gouda at day 20 instead of waiting till day 25 and it was amazing. The Gouda was a bit more curdy like cheddar (I think from not pressing it enough) and slightly saltier than normal Gouda, but it still knocked my socks off. As I said in the past I started making the Gouda for a trial run of the upcoming Mac & Cheese from scratch challenge some time next year, so I made Mac & Cheese almost from scratch with the cheese. This is a culmination of a few other recipes I found with some of my own special additions. My wife gave it two thumbs up, and you could call her quite a Mac & Cheese Connoisseur so I would definitely call this a passable recipe. As with most of my recipes the ingredients are just a guideline you can substitute and play around as you like, after all this is the Test Kitchen. If you made any successful changes to the recipe or just want to share your experience comments are welcomed and appreciated. Now on to the Recipe..
The Best Vegetarian Lasagna in the World
Posted by Cmac in Food, Main Course, Pasta & Grains on August 25, 2009
Lasagna has become a weekly tradition for my wife and I, its easy to make and is handy to have in the fridge for lunches and last minute leftovers. For the last 4 years I have been using the same spinach lasagna recipe that I found on a box somewhere. So with plenty of CSA vegetables on hand, homemade ricotta, and home made sauce I decided to play around a bit, and what I came up with actually beats my fail safe recipe and takes the deliciousness factor up 4 notches. I will post my Make your own Ricotta recipe, and pasta sauce at a later date for now you can use store bought if that’s all you have.
Lemon Vermicelli Bake
Posted by Cmac in Food, Pasta & Grains on July 15, 2009
Lemon Vermicelli served with vegan pepperoni
It was a sunny but chilly July afternoon, and I was really wanting the feel of summer. I needed a real distraction from the cold air blowing through the windows so I started by putting on a CD of the African guitar summit, then looking for summery recipes. Alast I came accross a nice recipe from ThePioneerWoman.com for baked lemon pasta, it sounded great but I felt it needed a bit more zing, so here is my rendition of the recipe.
What were they thinking?
Vegan Mac & Cheese
Malaysian Sweet and Sour Tofu