Mushroom Garlic Sauce

Few Tablespoons of Butter
Large Handful of Mushrooms (more for stronger flavor)
Few nubs of Garlic (again..)
Milk
Flour
Pinch of Salt and Pepper

In a sauce pan melt the butter, then add the chopped mushrooms, garlic, salt and pepper. Saute over low heat until the mushrooms are cooked down and the flavors are thoroughly saturated into the butter. Add flour until its thick and pasty. Slowly add milk while stirring over medium heat. Add milk and keep stirring until desired thickness.

Goes great over pasta or raviolis.

Homemade Ravioli

Meat
Egg
Parmesan Cheese
Onion
Garlic
Mushrooms
Olive Oil
Salt & Pepper
Pasta Dough

It’s all to taste really so no proportions. I used about a 1/2 kilo of beef, 1 egg, 1/2 bulb of garlic.. You get the idea. Savory.

Roll dough into large rectangle, then cut in half. Spoon meat into a grid.
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Dampen the areas in between meat if dry, then cover. Starting from one side so you can p push the extra air out, press in between each piece of meat to seal it in.
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After its all sealed, cut along the center of each groove to make individual raviolis.
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Boil in salted water with a drizzle of olive oil. These are large so I served 4 per bowl with a large scoop of pasta sauce.
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Also great to freeze for later.

Another fantastic sauce we used was a simple mushroom garlic sauce.

Corned Beef

Curing

2-3 Kilos Beef
2 Liters Water
2 Cups Celery Puree
1 Cup Brown Sugar
1 Cup Salt
1/2 Bulb Garlic (pealed and smashed)
Pickling Spices

Heat a small portion of the water and dissolve salt and sugar. Combine the rest of the spices and then add in the remaining cold water and celery puree to finish the brine. Put brine and beef into a large air tight zipper bag making sure to remove all the air. Let sit in fridge for at least 7 days to cure, and up to two weeks depending on the thickness of the beef chunk.

After curing, remove from fridge then rinse the beef in cold water. It will look a little funky and green because of the celery so rinse well. It will clean up even more on the first part of cooking.

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Note: Discard all the spice material. It’s been sitting with raw beef so yeah.

Cooking

Put beef in a large pot with hot water that more than completely covers the beef. Slowly bring to a simmer for 30 minutes. DO NOT BOIL or it will get tough. After 30 minutes discard the water then cover with fresh hot water and simmer again, except this time for about 3 hours or until very tender.

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Corned Beef and Cabbage

As above except add carrots, potatoes, and cabbage chunks about 30 minutes before done.

Reuben Sandwiches

Slice beef cross grained. Beef, Swiss Cheese, and sauerkraut on sliced Rye bread. Fry in butter like a grilled cheese or broil until bread is slightly crunchy. Add sauce of 1/2 mayonnaise, 1/4 mustard, 1/4 ketchup and a liberal amount of Tapatio. Fantastic.

Corned Beef Hash

Chopped beef, chopped potatoes, chopped onions fried in a pan with some butter. Top with a fried eggs, or drop raw eggs on top to cook just before done. Optional: garlic, mushrooms, celery, bell peppers, hot peppers.

Pastrami

Cover with ground pepper then smoke. I’ll be trying this as soon as possible.

Homemade Pasta

Homemade Pasta (פסטה הביתי)

: : Firm : :
4 Cups Flour
6 Eggs

: : Softer : :
3 Cups Flour
6 Eggs

That’s seriously it. Start with a volcano pile of flour, then drop the eggs into it. Gently beat the eggs in the flour and start to blend with flour. Keep blending until its mostly together. Kneed the dough.. a lot. It’s really firm dough so its a tough job. Keep it up until its smooth and blended. Wrap air tight in plastic wrap and place in fridge for at least 30 minutes to rest.

After rested, cut 1/4-1/3 of the dough and roll out into a large flat sheet. Squarish is probably easiest to work with. Very lightly dust with flour every so often to prevent sticking.

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Once its rolled into a very thin sheet, fold it into a loose roll.

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Cut into strips of your desired width.

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Unfurl into pasta strings.

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Boil a pot of water with salt and a bit of olive oil. Cook pasta in boiling water until al dente, drain and serve.

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Works great with pasta sauce. I suppose it could also be cut wide and used as lasagna noodles. I bet if rolled thin it could probably be used to make ravioli too! Definitely going to try that. Golly I love ravioli..

Peanut Butter Cookies

1 Cup Softened Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Large Eggs
2 Tsp Vanilla
1 Cup Peanut Butter
3 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt

Cream butter and sugars until smooth. Add in eggs and vanilla. Mix until smooth. Add in peanut butter.. again until smooth.

Combine flour, baking powder, baking soda, and salt. Slowly mix into creamy mixture until fully combined and smooth. Should be a smooth sticky batter. Cover air tight and refrigerate for at least 2 hours or overnight.

Preheat oven to 180° C. Roll cold dough into balls and press with a fork if you want the cross hatching on top.

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Bake for about 10-12 minutes or until slightly browned on the edges. The middle may look under cooked, but that’s what is going to give a nice soft cookie later.

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Pickling Spices

2 Tbs Black Pepper Corns
3″ Whole Cinnamon Stick
2 Tbs Dill Seeds
1 Tbs Hot Chili Flakes
1 Tbs Mustard Seeds
1 Tbs Coriander Seeds
1 Tbs Celery Seeds
4 Bay Leaves
1 Tbs Thyme Leaves
2 Tbs Ground Ginger
2 Tsp Allspice Berries
1 Tsp Whole Cloves
2 Star Anise

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