Sweet Potato Pasta Dough

shaping pasta
shaping pasta
A simple shape, for a simple pasta dough.

With the farm crew on vacation, we don’t get our weekly CSA share of produce. At first, that’s not so bad; we just eat what we have in the house in a creative way– today’s recipe is an example. In fact, this is part of what we had for our Christmas Eve dinner. Today, we’ll show you how to make the pasta dough, and, next week, we’ll present a simple pasta dish that’s good enough to serve for a holiday dinner. At least, we think so.

Continue reading “Sweet Potato Pasta Dough”

Worth the trouble?

Tempering Chocolate in the Microwave

chocolate covered bear paws
chocolate covered bear paws
Even with tempered chocolate, it seems to get everywhere.

Do you ever melt chocolate to coat something, perhaps caramel, or to use it to dip other items (say, sugar cookies), and are disappointed in how it doesn’t seem to harden? Instead of a hard shell, it stays soft and messy, melting onto your fingers as soon as your touch it. Well, if you’re like us, you’ve researched the matter, and found that your chocolate wasn’t in “temper.” And, you probably found difficult instructions on how to temper chocolate. We know we did. We’ve even tried it and told you about it. But, in that post, someone mentioned an easy way to temper chocolate. Really easy. So easy, it seemed as if it wasn’t true. However, we tried it, and found that it’s really easy to have perfectly tempered chocolate without double boilers, thermometers, or immersion blenders. Really!

Continue reading “Tempering Chocolate in the Microwave”

Worth the trouble?

Lemon Dill Fettuccine

lemon dill fettuccine with peas and Parmesan
lemon dill fettuccine with peas and Parmesan
An easy, fast, and tasty meal!

Since we liked the Lemon Dill Risotto with Peas so much, we decided that we’d try doing something similar with pasta. Specifically, a Lemon Dill Fettuccine that we had the other night along with some peas and a sprinkling of Parmesan cheese. It made for an easy, flavorful dinner that took only a few minutes to whip up. You can make it, too; it’s not difficult to make pasta dough.

Continue reading “Lemon Dill Fettuccine”

Worth the trouble?

Walnut Cranberry Compound Butter

molded cranberry walnut butter
molded cranberry walnut butter
Perfect for that holiday table!

Since Thanksgiving is coming up and we know we’ll be having some nice crusty bread, we decided to make a compound butter — basically, butter with other ingredients incorporated. What better to mix in for T-day than cranberries? Plus, perhaps some walnuts. So, we looked around, with the goal of finding the proportions of each ingredient.

Continue reading “Walnut Cranberry Compound Butter”

Worth the trouble?

Rosemary Limeade

rosemary limeade
rosemary limeade
Limey! This is good!

When we were on vacation last month, we planned part of it to allow us to stop in at Hell’s Backbone Grill (HBG) for lunch one day. This isn’t a place you think of 15 minutes or so before you want to eat, because it’s not just around the corner (well, for the people of Boulder, UT, population about 225, it might be, but, for pretty much everyone else, you really have to think about getting there). It’s pretty much out in the middle of nowhere in southern Utah, with only stunning landscapes nearby. We selected it as a stop because, the way they make and source their food is the way we believe everyone should try to do: local, sustainable, seasonably, and with care, thought, and passion. We weren’t disappointed. While waiting for our meal, we noticed HBG has a cookbook coming out, and, the card seemed to indicate that they’d published one prior. When we got home, we checked our library, and, sure enough, the book was in the collection! We checked it out immediately.

Continue reading “Rosemary Limeade”

Worth the trouble?

Red Onion Jam

red onion jam
red onion jam
Savory jam that pairs well with cheese.

Week after week, we’ve been getting onions in our CSA shares. We know that’s how it works; we get an abundance when there’s an abundance at the farm. But, we still have to do something with all those onions. We thought about making up some Caramelized Onion Chutney — it surely is good, but we thought we might try something new.
Continue reading “Red Onion Jam”

Worth the trouble?

Shaping Cappellacci

cappellacci
cappellacci
Not fish, nor sailboats, but cappellacci.

We love filled pasta such as ravioli or tortellini, but, to be honest, sometimes it just takes too much time to make dozens and dozens of them. If only there were a large filled-pasta shape that we could make, oh, perhaps, 15 to 20, and be done with it. Not surprisingly, there is such a pasta shape.

Continue reading “Shaping Cappellacci”

Worth the trouble?