The best 1.10 I ever spent

They are chop sticks that are about a foot and half long. The reason why this is the best 1.10 I ever spent is; it makes stiring in hot oil so much easier. For example, when you make homemade chips the chop sticks makes it easier to seprate said chip when cooking.

Don't buy dough at the store when its so easy to make at home

Here you see what you will need. Note that we are using the regular blade and not the dough blade. There is a reason why, I find that the dough blade doesn't cut the butter into the flour.

After you added 1 1/2 cups of AP Flour and a pinch of salt, cut your COLD BUTTER (must be cold) into pea sizes. Here we can see that we are using our new friend called a bench scrap/dough cutter; it make quick time in cutting said butter.

In this picture I "Pulsed" in the bites of butter. You don't have to drop in the butter one pea at a time you can drop in a max of three. Hint for the frist time pulser, press and hold the pulse button for five sec.; if you just hit the button and let go you will have flower EVERY WHERE. Anyway back to the dough. Look at the our flour, butter and salt mixture. Kinda looks like wet sand doesn't. We are now ready to pulse is the water. We need 3/4 of cup of chilled water. Now depending on the day ie; rainy day vs. dry desert day you may need to add more water.

Now see here as Anne would say "We have reached the Param. cheese state" and yes it looks just like cheees.

Here I have pinched some dough and formed it into a little ball to see if it would keep its shape. This is a true test to see if we have enough water. DO NOT SKIP THIS PART. 

This is why we test first. Here we have dumped our dough onto a floured surface. Next start forming it into a ball.

Here we used our new kitchen friend to form a mountian.

Here we have a ball

Now we wrap in the plastic wrap, if your English cling film. Let this sit in the frig for an hour.

After an hour in the frig. and letting it sit-out to warm up a not be the rock you removed. Here you can see I was working the dough; and note crack this is due to the dry weather. Don't panic all is well.

Here you can see my wet and clean fingers. I dripped my finger in water and I kneeded the dough. This just added enough water to dough to make it workable.

As you see here I have formed the dough into a disk, and now it ready to be rolled out.

When you are "roll'n, roll'n" besure to routate the dough 90 degrees and apply even pressure. This will aide in making an even sheet of dough. Note the Pac-Man looking mouth that has devolped, just work it make together and you will be fine.

Look'in great but still to thick keep rollin untill you are about 1/4 or less thick. Use the bench scrap thats what he is there for.

Now the fun part, cutting the rounds. See the ball of dough at the top the picture that's the left overs. When you have cut as many rounds as you can. Roll it that out and cut it again, untill you can cut no more.

Here I have placed a teaspoon of filling, (Bolognase in this case) on one round and place another dough round and sealed it with a fork.

See what we have done so far, looking good. Now just place on a sheet pan and work on the next one.

When you are done making your own "Hot Pockets" brush each round with an eggwash bake at 350 for 30 mins. Or untill G.B.R.D gold brown and delish.   
 
 



Summer at it's best

This dish is a summertime favorite, not alot of heat involed.
The Salad is a simiple "Spring Mix" made of baby romaine and oak leaf lettuces are enhanced with the pleasant bitterness of endive and radicchio. Dressing is made egual parts mustard vingar and oil salt and peppeer blend. Salmon was grilled skin side down for 6 mins MORE THAT AND FISH WILL BE DRY. The compound butter is made with dill and lemon zest. To make the butter leave it out on the counter untill it is soft. Then place in a bowl and the freash dill (use dry if you must, but try the fresh) and lemon zest and mix untill combine do not forget salt. After is has come togetherput back in frig for a 2 mins just so it resets. When serving make sure the fish is happy and hot place on the salad and add the butter. The butter will start to melt and spread the dill and lemon over the fish. The lemon ring is there so the diner can add more lemon if they with. Enjoy

WE DID IT

Pasta Bolognese with button mushrooms. Here I used penne pasta.

Almost there

We are almost there. As you have been adding water (about 6-8 cups total- so reducing 3 times) I hope you added salt. Now put on another pot to boil your pasta. MAKE THE WATER SALTY LIKE THE OCEAN. No flavor in the water means no flavor in the pasta cook your pasta 1 minute less then directed. Save a cup of the pasta water you will need it later.
In a third large sautee pan (yes I know alot of pans) dump your cooked pasta and about 1/2 the sauce, stirring to combine.
Now remember that cup of pasta water ? Add it now. This is will aide in the pasta taking in the sauce you just spent 4 1/2 hours to make. Add mushrooms and let simmer for 2-3 mins. and serve with Parmesan chesse on top.

Step 4 water

Here in this picture we are committed to the task for the next 2 1/2 hours.  Now in this picture I already reduced the wine by half and now have added about 3-4 cups of water and B.T.B.R.T.S( Bring To Boil; Reduce To Simmer-Anne). Add a large bundle of thyme and 2 bay leaves; Let this simmer until almost all the water is gone and it is thick; this should take about an hour.
Since you didn't skimp on any of the other steps you have made big bold flavors. Adding water and letting it reduce will just bring it home, and will make you a super star.

Step 3 tomato

At this point we now can add 3 little cans of tomato paste. And if you are thinking we need to brown it give yourself 10 points. This step will only take 5-7 mins. While that is browning open the wine, a good red, anthing you would drink; as a matter of fact pour a glass for yourself and give 3 glasses to this sauce. We now commence the 1st reduction; reduce the wine by half.