Homemade Cheese and Spinach Ravioli


How to Make Homemade Cheese & Spinach Ravioli -- powered by ehow

Homemade 4 Cheese and Spinach Ravioli

  • 1 C Ricotta Cheese
  • ½ C Mozzarella Cheese
  • ¼ C Parmigiano Reggioano
  • 1 C Spinach, Chopped, Cooked and Dried
  • 1 Egg
  • 1/4 tsp. Black Pepper
  • 1 tbsp. Basil
  • 20 Small Eggroll Wrappers
  • Mix the first 7 ingredients in a small bowl and set aside. To form the ravioli, place an eggroll wrapper on a flat surface and moisten the edges with a small amount of water. Place a tablespoon of the filling in the middle of the pasta, fold over and seal tight. Repeat with the rest of the filling. Keep the ravioli covered with plastic wrap during this process.

    To cook the ravioli, bring a large pot of salted water to a boil. Carefully place the ravioli into the water and cook for 3-4 minutes or until they float to the top.

    How to make Potato Gnocchi


    Potato Gnocchi With Butter & Cinnamon -- powered by ehow

    Potato Gnocchi With Butter and Cinnamon

  • 2 C Flour
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • 1 lb. Russet Potato, Baked
  • 2 Eggs
  • 2-4 tbsp. Butter
  • 1 tsp. Dried Sage
  • Salt and Pepper
  • Remove the skin from the cooled potato and shred on a grater. Place 1 cup of flour, salt and cinnamon on a flat surface and make a well in the middle. Place the potato and egg in bowl and start to mix the wet ingredients together incorporating a small amount of flour until the dough forms. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface.

    Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions. Roll the gnocchi across the back of a fork to make the indentations, place on a sheet tray and freeze for 10 minutes. Boil the pasta in salted water until they float to the top, about 90 seconds. While that is cooking, warm the butter in a pan over medium heat. When the butter starts to brown add the sage and cinnamon, cook for one minute, add the gnocchi and sauté for one minute and serve immediately.

    How to make Homemade Pad Thai


    How to Make Pad Thai -- powered by ehow

    Homemade Pad Thai

    Noodles

  • 8 oz. Pad Thai Noodles
  • 2 Eggs
  • 2 Garlic Cloves, Minced
  • 2 tbsp. Vegetable Oil
  • Soak the rice noodles in hot water for 8-10 minutes. Heat a wok or large pan on high heat. Add the oil and let it start to smoke. Add the garlic and eggs then scramble well. Add the noodles and sauce and toss well. Plate immediately, garnish and serve.

    Sauce

  • ¼ C Sugar
  • 1/3 C Lime Juice
  • ¼ C Fish Sauce
  • 1 Red Chili, Chopped
  • 2 tbsp. Tamarind paste (Optional)
  • Place these ingredients into a bowl and mix together until the sugar is dissolved.

    Garnish

  • 1C Sprouts
  • 1 Red Pepper, Sliced
  • 2 Limes, Cut into Wedges
  • ½ C Peanuts, Chopped
  • 3 Green Onions, Sliced
  • 1 Cilantro Bunch, Chopped
  • Garnish the hot pad Thai with the above ingredients anyway you or your guests like.

    Pasta e Fagioli

    Pasta e Fagioli or (Fazool) is a classic soup/stew from southern Italy. It has a tomato based broth with lots of fresh vegetables, smokey bacon and herbs. The name "Pasta e Fagioli" refers to the main ingredients, beans and pasta. I love this soup because it is hearty, cooks fast and freezes well. You can add pretty much anything you like to this soup and it goes great with hot, crusty bread and a big salad.

    Pasta e Fagioli

  • 2 tbsp. Olive Oil
  • 4 oz. Bacon, Chopped
  • 1 Onion, Diced
  • 1 C Celery, Diced
  • 1 C Carrots, Diced
  • 1 C Bell Pepper, Diced
  • Garlic Cloves, Minced
  • 12 oz. White Beans
  • 2 qt. Chicken Stock
  • 12 oz. Canned Tomato
  • 1 tbsp. Dried Italian Herbs
  • 1C Pasta
  • ¼ C Parmesan Cheese
  • Crusty Bread
  • Optional - Zucchini, Spinach, Peas, Potato, Yam

    Pre heat a large, heavy Dutch oven over medium heat. Add the oil to the pot, cook the bacon until crisp. Add the next 5 ingredients and cook for 5 minutes. Add the next 4 ingredients to the pot and simmer, covered on low heat for 10 minutes. Add the pasta and continue to cook for another 7 minutes or until the pasta is al dente.

    Serve the soup piping hot with crust bread and parmesan cheese.

    Linguini with Tomatoes and Feta


    Healthy Food With Cherry Tomatoes & Feta Cheese -- powered by ehow

    Whole Wheat Pasta with Cherry Tomatoes & Feta Cheese

  • ¼ lb. Whole Wheat Pasta
  • 3 tbsp. Olive Oil
  • 1 tbsp. Garlic, Chopped
  • ½ C Asparagus, Chopped
  • ½ C Cherry Tomato, Sliced
  • ¼ C Feta Cheese
  • 2 tbsp. Parsley, Chopped
  • 2 tbsp. Basil, Chopped
  • Boil a large pot of salted water, add the pasta and cook until al dente. While that is cooking place a skillet over medium heat, add the oil and sauté the garlic and asparagus, cook until golden. Add the tomatoes and cook for one minute then toss in the pasta, feta and herbs. Season the dish with fresh pepper to taste.

    Baltimore’s Best Mac and Cheese Recipe 2012

    Baltimore's Best Mac and Cheese Recipe 2012 - Chef Egg's Fonduelicious Mac and Cheese

    This weekend I had the pleasure to be a contestant in 2012 Great Baltimore Mac Off at this year's Hampdenfest in Hampden Baltimore. My goal was to offer a dish (the sample in the middle of the pic) that was classic with a unique twist that would be unmatched by other contestants. I also wanted a dish that could stand a two hour serving time without congealing into a hard rubbery, grainy mess.

    I chose to make a classic mac and cheese recipe starting out with rendering bacon and sautéing onions in the fat. Next I added flour to create a roux, which thickens the sauce and helps the cheese to melt with out separating. After cooking the roux for 5 minutes I slowly whisked in the cold milk to create a classis béchamel sauce. Next I added a pinch of nutmeg and brandy to flavor the sauce in the fondue style.

    As for the cheese; most mac and cheese recipes are great, but turn out grainy and not creamy. This surely boils down to your choice of cheeses when creating the recipe. After my research and development I found that mixture of 4 cheese, Tullimook medium white cheddar, Sea Side sharp white cheddar, Pecorino Romano and Emi gruyere reserve provided me with a well balanced, flavorful, rich and creamy sauce.

    I slowly whisked in the cheese until smooth and then poured the sauce over par- cooked cavatelli pasta, which is like a larger twisty macaroni. I cooked the dish in the oven until golden brow fro about 30 minutes. The loose sauce had enough moisture to finish cooking the pasta and create a creamy sauce even after 2 hours of sevice. While that cooked I made a simple salad of chopped green apple, red grapes and fresh tarragon. This crunchy and colorful salad was the unique garnish for the top of my dish.

    After over 2 hours of tasting and judging the winners were announced. Much to my surprise I won the coveted "Peoples Choice Award" and was given an awesome gift basket with gifts from the shops on 36th st. aka "The Avenue". To top it off I got a super sweet trophy topped with a chef and covered in flames. Other winners included critics choice (amateur) Libby Franis Bauder and critics choice (professional) Trinity Fisher of Alchemy.

    This was my first public cooking competition I entered and could not be happier with the experience and results. Thank you to all of the organizers, volunteers and people that came out to participate and we will see you next year!

    Chef Egg's Fonduelicious Mac and Cheese

    • 6 Bacon strips, sliced
    • 1/3 C Flour
    • 4 tbsp. Butter
    • 1 Onion, Diced
    • 1/2 gal. Whole Milk
    • ½ C Brandy
    • 1lb. Macaroni, half cooked
    • 18 oz. White Cheddar Cheese, shredded
    • 8 oz. Gruyere Cheese, shredded
    • 4 oz. Pecorino Romano Cheese, Shredded
    • Salt and Pepper
    • 1 C Crushed Sun Chips
    • Place the bacon in a pot over medium heat and cook until crisp then remove. Add the butter to the bacon fat, and cook the onion until soft. Stir in the flour and cook for 5 minutes on low heat. Slowly whisk in the milk then simmer on low heat for 15 minutes whisking constantly until thick. Stir in the brandy then whisk in the ¾ of the cheese and season with salt and pepper. Mix the cooked pasta and cheese sauce, place in a buttered baking dish, top with the rest of the cheese and bacon and cook at 350 F for 30 minutes or until golden brown. Garnish with sun chips and the apple and grape mixture.

    • 1 Apple, diced
    • 2 C Grapes, sliced
    • 1 Lemon, juiced
    • 2 tbsp. Fresh Tarragon, chopped (optional)
    • Mix all of the ingredients together in a bowl and serve as a garnish.

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