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.
wpid-wp-1424201369960.jpeg

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.
wpid-wp-1424201573256.jpeg

After its all sealed, cut along the center of each groove to make individual raviolis.
wpid-wp-1424201684063.jpeg

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.
wpid-wp-1424280352060.jpeg

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.

wpid-wp-1424280402499.jpeg

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.

IMG_20150218_194929

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.

wpid-wp-1424022229606.jpeg

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

wpid-wp-1424022239518.jpeg

Cut into strips of your desired width.

wpid-wp-1424022247054.jpeg

Unfurl into pasta strings.

wpid-wp-1424022254054.jpeg

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

wpid-wp-1424022260917.jpeg

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..

Boazi

When mom came to stay with is for a while she made all SORTs of yumm foods. Before she left she made a boat load of Boazi and froze them for us. This is inspired by hers but also combines Diane’s Won Ton flavors. They turned out fantastic and Jacob loves them.

Boazi Filling

1 Kilo Ground Pork
1/2 Kilo Shrimp (cleaned and ground)
3 Tbsp Corn Starch
3 Tsp Five Spice
2-3 Green Onions
1/2 Bunch Cilantro
1 Cup Chinese Dried Mushrooms (hydrated and chopped)
1 Medium Piece Ginger Root
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce
2 Cups Finely Chopped Cabbage (Nappa)

Put dried mushrooms in a bowl and fill with hot water. Place another bowl on top to hold them down into the water to hydrate and set aside.

Clean and grind shrimp and pork. Chop cabbage into very fine pieces. Chop very fine or put green onions, cilantro, mushrooms, and ginger into food processor.

Mix everything together.

wpid-wp-1422630666614.jpeg

Boazi Dough

3 Cups Flour
3 Tbsp Active Dry Yeast
2 Tbsp White Sugar
2 Tsp Salt
1-1 1/2 Cups Warm Water

Mix dry ingredients in a large bowl. Slowly add warm water a little at a time. Thoroughly mix before adding more. Kneed dough until thoroughly mixed. It should be slightly dry and not sticky. Place in a covered bowl somewhere high to ferment for at least an hour.

wpid-wp-1422630700789.jpeg

Once doubled in size punch out the air and work into a roll. Let rest then cut into pieces. Roll the pieces into slightly thick skins and fill.

wpid-wp-1422630717143.jpeg

Steam or pan fry.

wpid-wp-1422630730475.jpeg

Scalloped Potatoes

Potatoes
2 Cups Milk
1-2 Onions
Garlic
1/4 Cup Butter
1/4 Cup Flour
Pepper & Herbs
Ham or Bacon
Cheese

Melt butter in sauce pan, lightly saute garlic, then add flour and spices. Gradually whisk in milk until smooth. Slice potatoes and layer into baking pan. Slice onions then make a new layer. Chop ham/bacon and add to same layer. Add another layer of potatoes then pour over sauce. Top with bread crumbs and cheese. Bake at covered at 180° C for an hour. Uncover then bake for 30 minutes until golden.

wpid-wp-1422299411678.jpeg

Lasagna

Lasagna Noodles
Pasta Sauce
Mozzarella
Provolone
Ricotta
Emek
Parmesan

Cook noodles leaving them slightly firm so they can absorb extra liquid from the sauce. Then layer sauce, noodles, cheese, and repeat.

wpid-wp-1420657381548.jpeg

Layering should always have sauce on at least one side (top or bottom) of a noodle layer. I do sauce, noodle, sauce, Emek, sauce, noodle, Mozzarella, sauce, noodle, sauce, Ricotta, noodle, sauce, Provolone & Parmesan.

wpid-wp-1420657397667.jpeg

Italian Sausage

Ground Pork
Ground Beef
Garlic
Onion
Fennel Seed
Oregano
Basil
Parsley
Paprika
Thyme
Black Pepper
Chili Flakes
Brown Sugar
Salt

There are no measurements because all this is really to taste and depends on what you want your final result to be. For sweet, use more basil, sugar, onion, and parsley, and less garlic and peppers. For spicy do the reverse. The key for that nice “Italian Sausage” flavor though is the fennel seed. Use some whole and more that has been loosely broken up with a knife.

Blend it all up thoroughly then let sit in the refrigerator overnight to allow the flavors to settle.

wpid-wp-1420631057420.jpeg