On Monday, we mentioned that you should clean and reserve the seeds from your acorn squash. Naturally, if you’re going to be making these roasted seeds, you’ll want to do it at the same time you’re roasting the squash, and not really save them for several days. We just figured that you probably weren’t scratchin’ out all our dishes immediately after posting, and we’d have time to get this post done before you’d break open your squash.
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.
Okay, we’re starting off a multi-day series for a meal. Partly because each can stand on its own, and partly because we need a few easy posts to get back into the groove of writing up our dinners. We also like adding suspense to the mix. You won’t know until Friday how this all comes together into a meal. Sure, from the post title, you know that we’re making a filled pasta, but what about the rest?
This might seem crazy, but, when we know we’ll be short of time for a meal, we make fresh pasta. It’s true. Fresh home-scratched pasta is faster than commercial dried pasta, provided you plan. We simply make the dough when we have 5 spare minutes in the day, let it rest for at least 30 minutes, then roll and cut it when we have another 15-20 minutes free. When it’s time to boil up the pasta, fresh takes only 2-5 minutes. And, it tastes so much better.
This week, we had a leftover lime sitting in the refrigerator without a use in the world. We’ve made lemon pepper pasta dough in the past, so we pondered about what would go well with lime in pasta. We didn’t think pepper. After some thought, we decided on rosemary, partly because we have it fresh, but also because we think those two flavors will work well together.
We check the CSA website before we head down to pick up our produce. It gives us a bit of time to think about what we might make that would help finish up what we have in the house along with some really fresh vegetables. This week, we saw arugula on the list. Now, the arugula we get isn’t like what you can get in the store. What Farmer Frank grows seems to be super arugula, meaning it’s peppery. Very peppery. We thought we’d pair the peppery arugula with some cooling left-over watermelon in a salad. It turned out so well we had it two days in a row.
With that sundae made with home-scratched Triple Vanilla Ice Cream, we had egg whites to use. The easiest thing we know to make with egg whites is macaroons. They’re simply nut meal, sugar, and egg whites all mixed together and baked. We wondered if we could make a macaroon with super chocolate flavor by using cocoa nibs in place of nuts. Well, let’s head on over to the Scratchin’ It lab to find out!
You remember that, yesterday, we posted how to make a Delicious Super-Easy Hot Fudge. Well, we made that with this sundae in mind. We don’t have ice cream sundaes all that often, so, when we do, we try to go all out, and make the best we can. To us, that means making everything from scratch. It’s more effort, but, we believe it’s worth it.