Monthly Archives: October 2013

Fresh Pasta

3 1/2 cups unbleached all-purpose flour
4 extra-large eggs
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.


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Creamy Walnut Pasta Sauce





200g farfalle

50g walnuts

225ml single cream

50g finely grated parmesan


Put the pasta in a pan of boiling salted water and cook for 8-10 minutes or until al dente. Meanwhile, put the walnuts in a pestle and mortar and crush until more or less finely ground (or whizz in a mini food processor to achieve the same results).  Add the cream to a pan over a medium heat and gently heat through, making sure not to boil too much. Add the ground walnuts, parmesan and a good pinch of ground black pepper. Drain the pasta well, reserving a spoonful of the cooking water, then add both to the creamy sauce. Toss well, season to taste and serve.


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Glazed Pork Chops

  • 4 thick cut pork chops (bone-in or boneless) $5.97
  • ¼ cup brown sugar $0.12
  • ½ tsp cayenne powder $0.05
  • ½ tsp garlic powder $0.05
  • ½ tsp paprika $0.05
  • ½ tsp salt $0.05
  • ½ tsp black pepper $0.05


  1. Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).
  2. Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
  3. Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.
  4. If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.
  5. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

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