I have a newfound love for chimichurri. It's good on anything and everything, and the best part is that the longer it sits the tastier it is. It's good on burgers (or any sandwich for that matter), roasted chicken, or my personal favorite paired with flank steak. I had some leftover flank I made for dinner on night, and the next day I was hankering for some leftovers. I'm currently up to my eyeballs in eggs, and everything is better with a dippy egg on top so I thought why not this too? Oh my Lord, talk about a deadly combination! This is one of those meals made with extremely simple ingredients that yield complex flavors you don't want to miss out on!
I recently took a beehive oven bread baking class at a nearby historical society which opened my eyes up to a whole new world of possibilites. I learned how to properly bake in my own beehive at home as well as various types of leaveners. The highlight of the class however, was when the instructor gave every participant a sample of barm yeast starter to take home!
Barm is the foamy yeasty by-product of beer that is skimmed off the top in the brewing process. When combined with a slurry of flour and water, it feeds and strengthens the yeast allowing it to flourish and grow into a living culture. So, what do you do with it? Bake bread of course! Throw away your dry yeast packets. Any recipe that calls for it, barm starter can be used instead. Although using a starter does require a little more work than ripping open a packet of dry yeast, the little effort required is well worth it!
Now let me get it out of the way and say that I am 100% not, I repeat, NOT a videographer. On a scale of 1 to Martin Scorcesse, I am giving myself a 1 just for the pure fact that I could figure out how to record a video! Still photos are my jam, but videos? Not so much.
At any rate, I recently posted a story on my Instagram account of something scrumptious I was cooking for dinner, using my homemade pasta nests. I had a lot of people send me messages asking me all kinds of questions about how and why I do things. I myself am a visual learner, so I thought a video following me throughout the process would be the best way to explain the method to my madness.
I hope you find this video useful (despite the quality) and if you have any questions feel free to leave them in the comments below. Also, don't mind my crazy won't-stop moving hands...
If you don't have a pasta recipe on hand, you can check out my basic homemade pasta recipe using a food processor. It never steers me wrong!
Anything homemade from scratch is superior to store bought, that's a given. If it weren't, wow, I would have a lot of extra hours in my day! There are certain foods where there is a drastic difference between store bought and homemade, while others are less noticeable. Pasta is one of those night and day foods when it comes to homemade and store bought. This is why I have cut out store bought pasta out of my life when it comes to noodles, lasagna sheets, manicotti, spaghetti, and fettuccine. I haven't learned how to make specialty pasta types such as bowtie, ziti, or bucatini, so for now those are still a store bought item for me. But, I have no doubt I will learn how to do it.
Homemade pasta is quite possible one of the easiest things to make, and once you get the hang of it, you can really do it quickly. It can be made in less than two minutes with a food processor, then after the resting period, I am able to roll out a pound with a hand crank and cut it in less than ten minutes. That is twelve minutes well spent in my book.
Below is a very basic pasta recipe, where I show you how to make it in a food processor to expedite the process. Believe it or not, humidity has a pretty significant effect on how much liquid the flour needs, so depending on the day eggs alone aren't enough and you may need some water to get the proper consistency.
The one store bought grocery item that can always be found in my pantry is roasted red peppers. I absolutely love them. I love them in quesadillas, pizza, omelettes, frittata, risotto, you name it. So this year I thought, "okay that's another staple that I'm going to eliminate my dependency on the grocery store for and do it myself"! Roasting them is super easy, and canning them is as well. All you need is a pressure cooker.
Because my peppers from my garden seem to be struggling to ripen, I decided I didn't want to risk not being able to can any by waiting. So I hit up the farmer's market in the next town and purchased 11.5 pounds of various colored peppers and got the party started.
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