Not Quite Bruschetta...

This is called not quite bruschetta because there's no bread involved - there's cheese... I had an amazing lunch the other day that involved some of the best marinated tomatoes I've ever had (The French Pantry in Jacksonville Fl). I had to see if I could even come close to their amazingness... These turned out really good, but they still need a little work.

2 Cups Roma tomatoes, diced (about 4-6)
Fresh Mozzarella Cheese
1 tsp Oregano, dried
1/4 Cup Basil, either torn or chiffonade
1/4 Cup Olive oil
2 Tbsp White Balsamic vinegar
Salt
Pepper

Homemade Pasta on a Imperia Pasta Machine

Nothing quite says love like homemade pasta. It really doesn't take all that long to do, and it will be better than anything you can buy at the market. My grandmother showed me how to make homemade pasta for the first time when I was about 9.

My grandmother doesn't remember when she got her pasta machine, but knows that the one shes uses is the one shes always had... I got my Imperia pasta machine at Williams-Sonoma. There are a few different types of pasta machines out there - pick the one that makes you happy...


Once you get the machine together it's time to make some pasta! The recipe I use is really easy:

2.25 cups of flour
3 eggs
pinch of salt
1 tablespoon water
1 splash olive oil

Pile the flour on your counter or a cutting board. Make a well in the middle of the flour large enough to hold the eggs, water, and olive oil. Add the eggs, water, and olive oil to your well - scramble the eggs with a fork. Once the eggs are well incorporated start bringing in the flour from the sides of the well. Keep mixing in the flour and when you get to a point where the eggs are not runny anymore you can put up the fork and use your fingers. Bring together the dough and knead for 10 minutes. You will end up with a smooth dough ball. Wrap the dough ball tightly in plastic wrap and let rest for 20 minutes. You can either put it in the fridge or leave it on your counter. Once rested cut your dough ball into four pieces. Working with one at a time, flour the piece and hand form it into a disc. Set your machine on it's widest level and start working the dough through. After each pass, set the machine to the next smallest level. The dough will get thinner and thinner as you go. Once done use the pasta cutter to cut the pasta. You can either hang the pasta or coat it with corn meal and let dry. Bring a gallon of water to boil and salt it well. Boil the pasta until it has a nice bite - about 5 minutes. Sauce the pasta and plate. Eat & Enjoy...

Bon Appetit...

~Nikko

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Lasagna For Scott...

It's nice to have some loyal fans - I don't have many, but I don't do this for fame and fortune I do it because I love it... Anyhow a little over a year ago I got an email from a viewer telling me how to make better videos - "hey Nikko i love food vids so i'm going to help you make 5 star shows ! have all your veg cut and ready, and cans open other wise we have to sit through you opening cans and going to the garbage can etc. this way we dont lose our mind and get board plus you can make 1 vid instead of 3 or 4 for 1 dish. ps i love the food you make keep them coming a big fan. Scott" Yes I kept the email - I took the advice and it has helped! Even I get bored watching some of the old videos... Although the blog doesn't get a heap of traffic (yet) the videos on YouTube and Vimeo get quite the hits.

Well I asked Scott what he wanted a video of, and he chose Lasagna. I have made lasagna in the past but none of them were much to talk about. I brought in a ringer and I have to say Lisa put the smack down on this lasagna. It was amazing! This is just a cheese lasagna, but you can certainly stuff it with meat if you want. We're going to do another version that is loaded with meat - so check back...

1 Large tub Ricotta cheese
3 Tbsp parsley, chopped fine
1/4 tsp nutmeg
Lasagna noodles
4 Cups mozzarella cheese
1 Cup Parmesan cheese
2 Large eggs, beaten
1 Jar Ragu Organic Sauce (it's the best I've ever tried)
salt
pepper
13x9x2 baking dish
Large bowl to make your cheese mixture

Start by making your cheese mixture - in a large bowl combine the ricotta, 2 cups of the mozzarella, half a cup of the Parmesan cheese, the parsley, pinch of salt and fresh ground pepper, and the beaten eggs (make sure you beat the eggs before you add them to the mixture). Mix everything together well and store in the fridge until ready for use. Cook your lasagna noodles as directed by the package. After you have drained off your noodles, rinse them with cold water. Now it's time to build some goodness! Lay down a thin layer of the sauce in your baking dish - this will help with no sticking. Put down strips of the noodles to cover the bottom of the dish - top evenly with a third of the cheese mixture. Lay down another layer of the pasta however this time lay them the opposite direction - you will need to cut them to fit. You do this to keep the structure sound when you cut the lasagna later it will stay up and not slide all over the place. Put down another layer of sauce then another third of the cheese. Top this layer of the cheese mixture with a little sprinkling of the mozzarella. Add another layer of the pasta and sauce then the remaining cheese mixture. Add your last layer of pasta, a final layer of sauce then the remaining mozzarella and Parmesan cheeses. Cover with tin foil and bake in a preheated 350 degree oven for 30 minutes. Remove the foil and bake for another 5-10 minutes or until lightly browned on top. Cut, plate - Eat & Enjoy...

Bon Appetit...

~Nikko
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Cipriani Tagliolini - The best out of the box pasta you will ever eat. I beg you to prove me wrong.

It's my dad's birthday and when I asked him what he wanted to eat he said pasta. I said I would make it from scratch but as always he said don't go to the trouble. There's something very therapeutic to me about making my own pasta. Even though I can make it in my sleep now I'm still mesmerized every time I see my grandmother make pasta (she doesn't even measure anything and it all comes out perfect every time). Anyhow, I was at the market to get some nice bread and cheese for the meal and just happened to look in the pasta isle. The Cipriani pasta box stood right out at me for some reason and after reading the back of the box (see below) I had to try it. Even in the box it looks wonderful.

From this point forward, when I don't have time to make the pasta myself - Cipriani Tagliolini is my go to boxed pasta. It always will be until someone can prove me wrong. Go ahead I challenge you. I triple dog dare you too... I am man enough to say that it is every bit as good as mine is - it's not exactly the same, but it's really close. When it comes to pasta in a box it's freaking amazing!


The box says that it will give you 5 servings - it's not kidding. I had 5 people around the table tonight and I made two boxes just to be sure, we all ate like Kings and Queens and only ate half of the pasta... It only takes a few minutes to cook - You will spend more time bring the water to a boil than you will making the pasta and heating the sauce...


Here's the finished product - I'll admit I was a total slacker tonight - the pasta was out of a box, and I even used sauce out of a jar - If you've never tried Ragu's Organic sauce you're missing out. It's perfect right out of the jar. I had someone once try and doctor it up and to be honest she should have left it well alone - her messing with it made it not as good. Anyway - I'm all for making your own sauce but give the organic version a try and let me know what you think...

Bon Appetit...

~Nikko

From the back of the box!

What makes the Cipriani Pasta Special:
- Seven whole grade A fresh eggs are used for ever kg. of the best durum wheat.
- One hundred times the dough is processed through the press and the cylinders. No other pasta is produced with the same care which makes its thin, delicate but compact texture grow more than any other.
- Sixteen hours the length of time we keep it in a low temperature dryer

In 1931, a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along the canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harry's Bar in Venice, and Italian National Landmark since 2001, all clients are treated like royalty. The secret of Cipriani isn't about what can be seen or touched, but what can be flet and sensed. It's intangible but palpable. It can't be patented, but even after seventy-five years it hasn't been duplicated by others.

I needed a cigarette after I read all that...

The Meatball Sub

The Meatball Sub

For as much as I love meatball subs I almost never eat them. I don't even have one a year - maybe two or three every five years or so... But I love them. I don't get them out often because I'm usually disappointed at what I get. I'll admit in the video I went a bit overboard on the meatballs in the sub, but I was trying to set the point that most places stick 4 meatballs in there and all you're eating is bread. The bread is an important part of the sandwich but I need some meat!

1.5 Lb meatballs
2 large hogie rolls
2-3 cups pasta sauce.
12 slices of mozzarella cheese

Cook the meatballs in the pasta sauce until they are heated through. Slice your hogie roll and open it up but do not cut all the way through. Lay down 4 slices of the cheese then top with meatballs then lay a few more slices of cheese on top. Broil for just a few minutes so the cheese gets nice and melted on top. Eat & Enjoy!

Bon Appetit...

~Nikko

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Just for fun!

Pizza Sauce - Version 002

My second venture into making my own pizza sauce... Not exactly what I want but it's getting closer...

3 Tbs Olive oil
2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes
1 Tsp Thyme
1 Tsp Italian seasoning mix
1 Tsp Basil
1 Tbs Oregano
1 Tbs Brown sugar

In the same fashion as version 001 - In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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Going Deep With The Pizza...

Pizza comes in all shapes and sizes. I saw heart shaped ones for sale from a local pizza joint for valentines day. I prefer a thin crust pizza but every once and a while I like to make a deep dish pizza. When I make a deep dish pizza I make the dough the same way I do for thin crust.

Pizza Dough:
1 Package yeast
2 Tablespoons olive oil
1 Teaspoon sugar
1 Teaspoon salt
1 Cup 100 to 110 degree water
2.5 Cups flour

Add the yeast to the water. Add in the olive oil, sugar, and salt - mix well. Let sit for about 5 min then mix again with a fork. Add the flour and mix until it comes together. Turn out and kneed about 20 times (I don't like to over kneed my pizza dough - it works for me this way you kneed it as long as you like). Put into a bowl and cover. Set in a warm space for an hour. Turn out and shape into your pizza.


In this case put it in a high walled round pan. This one is a 9" pan I believe.

Once in the pan add your pizza sauce (I have a video recipe coming soon). I use my own pizza sauce but you can use the stuff in a jar. Top with the cheeses of your choice and put into a 425 degree oven for about 23 minute (that will depend on your oven)

Leave the pizza dough hanging over the edges of the pan for now. Once it's loaded up with goodness we'll cut it down to size.


In this pizza I'm only making it with cheese. Cheese pizza is good. 99 times out of a 100 when I'm trying a new pizza joint out I ask for a cheese pizza. The way I see it, if you can't make a simple cheese pizza taste good - what are a bunch of toppings going to do to save it? Anyhow, this one had provolone and mozzarella on it with my homemade sauce.

I'm going to work on a video recipe to add here but for now if you have questions please don't hesitate to leave a comment and I'll do my best to answer your questions.

Bon Appetit...

~Nikko
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Whole Wheat Calzone

Making calzones at home is such a good thing... It gives you the flexibility to put what you want into your food. You pick your cheeses, meats, toppings, etc... Not that you can't do that at your local pizza joint, but you get to pick the brands you want to use as well. To me a calzone is just a folded over pizza. You start by making a normal pizza dough - in this one I wanted to add some whole wheat flour and it made for a nice change. I wouldn't want to make it this way all the time but it was good... Load in your fillings then make sure you get a nice crimping of the dough - you just don't want it to open and it's really the "crust" of the dish. Bake at 425 for 25 minutes or so...

1 Packet active dry yeast
1 cup warm water (no hotter than 110 degrees)
2 Tbsp olive oil
1 Tsp salt
1 Tsp sugar (or a Tbsp of honey)
1.5 Cups flour
1 Cup whole wheat flour
1/4 Cup pizza sauce
Ricotta cheese - as much as you like and can fit in
Provolone cheese - 2-4 slices
Mozzarella cheese - 2-4 slices
1/4 Lb cooked sausage
1/2 Small onion or scallions sliced thin
Banana peppers to you liking
Black olives to your liking

Bon Appetit...

~Nikko

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Part 1 of 2



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Part 2 of 2

FoodBuzz Tastemaker: Buitoni Wild Mushroom Agnolotti

I've had some pretty amazing ravioli in my days but the Buitoni Wild Mushroom Agnolotti ranks! As members of the Tastemaker program at Foodbuzz (www.foodbuzz.com), we were sent the Buitoni Wild Mushroom Agnolotti to try, and we're so glad they did! This is an amazing product. The semolina pasta is very thin and has a smooth texture and great bite. The true gem of this product is the pairing of the mushrooms, garlic, and cheeses that makes for an explosion of flavor in every bite.

There are so many amazing things you can do with this pasta. Given it was our first time with this product we decided to go down a very simple road so we could experience the essence of the agnolotti. All we did was sauté the Wild Mushroom Agnolotti in some sage butter. That's right we didn't boil the pasta at all - just right into some butter infused with sage. The agnolotti cooked for about 4 to 5 minutes on each side. All I can say is every single bite made me smile. All I could think of was that I wanted more when my plate was empty - it's just that good.

The next time we make the Wild Mushroom Agnolotti I believe it's going to be simmered in chicken broth with a bit of baby spinach, crispy prosciutto, and maybe some extra mushrooms...

I've tried a few more pastas from Buitoni's Riserva line of pastas and they are all amazing! I'm all for making fresh pasta at home, but if you want a quick 20 minute from start to finish meal - give them a try!

1 Package Buitoni Wild Mushroom Agnolotti
10 or so Sage Leaves chiffinade
3-4 tablespoons of butter

Saute sage in butter for a few minutes. Add the Buitoni Wild Mushroom Agnolotti and cook for 4-5 minutes per side. Plate, eat, & enjoy!

Bon Appetit...

~Nikko

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Easy Italian Bread

1 Cup 100-110 degree water
2 Tablespoons olive oil
3 Cups bread flour
1 Package fast rising yeast
2 Teaspoons sugar
Pinch salt

In a bowl add the flour, yeast, sugar, and salt. Mix together well. Add the water and olive oil. Mix until it all comes together then turn out onto a floured surface. Knead for 10 minutes until the dough turns smooth. Form the dough into a ball and put into an oiled bowl. Cover with a dishtowel and let rise for 40 minutes. Punch down the dough and form into a baguette shape. Dust a heavy sheet pan with corn meal and put the dough onto the pan. Cover with the dishtowel and let rise for another 40 minutes. With a sharp knife make 1 inch slices into the dough. Bake for 25-35 minutes in a 375 degree oven. Let rest for at least 1 hour before slicing. Eat and enjoy...

To be honest this loaf didn't come out so well - Ok it sucked - It was heavy and kinda flat tasting... Will keep trying though...

Bon Appetit...

~Nikko

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Tom & Mozz Yummers

These are good for a snack, or part of a meal.

You will need the following (but don't be afraid to add things you like):

.5 lb Fresh mozzarella
1 jar Sun dried tomato spread (or make your own
Basil
1 baguette
olive oil
balsamic vinegar
Some love...

Cut the baguette into rounds (or whatever makes you happy).
Spritz with a bit of olive oil
Top with sun dried tomato spread
Top a basil leaf
Top with a slice of mozzarella
Broil until happy
Hit it with a bit of balsamic vinegar...

Eat & Enjoy!

Bon Appetit...

~Nikko

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Version 2