Pasta Dough is fun and easy to make. In this post, Pasta 101, I will discuss the basic steps to follow in making your own pasta at home. The recipe I have included in this post is for basic egg dough and is great for all shapes and types of pasta. Spinach, beets, tomato paste, herbs and spices are some common additions that can turn this plain dough into something special. I will include those recipes in my blog also.
Pressing apple cider is a chore I look forward to each fall. I have 4 apple trees at the farm (and a neighborhood tree) that produce sweet red apples, and a prolific tree at home that provides me with bushels of tart-green apples. The combination of the different types of apples produces a flavorful cider that is tart and refreshing, compared to most store-bought ciders that are overly rich and sweet.
As nights begin to get cooler and with fall quickly approaching, I begin to think about making soups again. This has always been one my favorite fall soups. The richness of the sweet potatoes, a hint of rutabaga in the background, the tartness from the green apple, and the creamy-sweet sensation from the Maple Cream make this a well rounded and satisfying soup.
Avocado toast has been one of my favorite breakfast items since I first had it in 1987 when I moved to Florida for my externship from the CIA. I wanted to share my “simple” version since it plays such a large role in my morning routine. There are many versions of avocado toast out there and most feature smashed avocados. I prefer the texture of the sliced avocado over the creamy “guacamole” texture of the smashed. The key to avocado toast is a perfectly ripe avocado and great bread. Toppings are optional.
A pub meal in England is not complete without a rich date pudding to finish off the meal. Sticky Toffee Pudding is, hands down, one of my all time favorite desserts. The pudding and Caramel-rum sauce can be made well in advance and re-heated just before serving. Top it with a premium vanilla ice cream and some whipped cream and you are in heaven.
Growing up I only remember eating canned beets, but I liked them from an early age. When I had my first fresh beet, I was in heaven. Cooked beets just heated up with butter, coarse salt and black pepper is on my favorites list. I usually cut off the stems and leaves, wrap them in foil, and roast (steam) them in the oven until tender. Romesco sauce is a Spanish sauce made from tomatoes, chilies and nuts and is amazing with roasted vegetables, fish, chicken…and come to think of it, most everything.
The mojito is a traditional Cuban drink that is sweet and refreshing, with a rum kick. All summer long my herb garden is taken over with a huge patch of spearmint and I couldn’t be happier about it. As one of our most popular drink specials at the Inn, the mojito is delicious on its own or with the addition of berries or other fruits. The blackberries make for a dramatic presentation.