Rainbow Pasta

After making a blueberry dessert pasta I couldn't stop and made several other types of pasta that are beautiful in color inspired by a website called Spoon Fork Bacon.  In addition to blueberry pasta made in a previous post I made tomato, spinach, saffron, and beet pasta.

I hung the pasta to dry on clothes hangers and stored them in large Ziploc bags. 

Ingredients:
basic pasta dough:
2 eggs
1 cup all purpose flour
1 cup semolina flour
1 1/2 tablespoons olive oil
1-2 tablespoons water, if needed
for spinach:
1/2 cup canned spinach, purred until smooth
for saffron:
1 pinch of saffron (soaked in 1/3 cup warm water for about 30 minutes)
for beet:
1 small roasted red beet, pureed until smooth
for tomato:
1 8oz canned tomato paste
for blueberry:
1/2 cup tundra blueberries (store bought blueberries will not give you a vibrant purple color)


Directions: 

1. For dough: In a food processor combine flours, eggs, spinach, saffron, beet, tomato, or blueberry, followed by oil. 
2. Knead dough on a floured surface to form a ball that is no longer sticky to touch.  If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles). 
3. To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean clothes hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or Ziploc bags until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.

BEST TURKEY RECIPE EVER!

Citrus Chinese Spiced Turkey

This is the best turkey recipe ever!  Well at least in my opinion. Possibly even better than my Photastic Vietnamese Turkey recipe.  This turkey was so juicy and tender.  There is a lot of prep work but you will end up with an amazing turkey that your guests will rave about.  I started off with a Citrus Chinese spiced brine and glazed the turkey with a hoisin glaze. 

Ingredients:

• 1(16-20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock.

 For the Chinese Spiced Brine:

• 12 cups (3/4 to 1 gallon) apple cider
• 1 cup kosher salt
• 6 cloves garlic, minced
• 6 whole bay leaves
• 8 whole star anise pods
• 3 Tablespoons whole black peppercorns
• 1 Tablespoon allspice berries
• 1 Tablespoon Chinese 5 spice powder
• 3 4-inch cinnamon sticks
• 12 cups (3/4 to 1 gallon) chilled water

For the Citrus Onion Aromatics:

• 2 large oranges, cut into wedges with rind intact
• 2 large lemons, cut into wedges with rind intact
• 2 limes, cut into wedges with rind intact
• 2 medium yellow onions, cut into wedges with skin intact 

 For the compound butter:

• Zest from one large Orange
• 1/2 cup soft butter 

For the Hoisin glaze:

• 3 Tablespoons hoisin sauce
• 3 Tablespoons honey
• 1 Tablespoon rice wine vinegar
• 1 teaspoon fresh lime juice
• 1/2 teaspoon ginger powder
• 1/4 teaspoon Chinese 5 spice powder

Equipment:

• 1 12-quart stockpot, with lid
• 1 large roasting pan, without lid
• 1 large brining bag
• 1 meat thermometer
• aluminum foil

Preparation:

Prepare the Chinese Spiced Brine: In a large 12-quart stock pot, bring (12 cups) apple cider, salt, garlic, herbs and spices to a boil. Stir occasionally to dissolve salt. Remove from heat. Add (12 cups) chilled water to cool liquid slightly. 

Prepare the Brine with Citrus & Onion Infusion: After the Chinese Spiced Brine has cooled somewhat (no longer very hot, but still very warm), squeeze citrus wedges into the liquid adding each rind after expelling juices. Next, add onion wedges and stir. Cover stockpot and allow the brine to steep. Cool to room temperature. (This will take a few hours.) If preparing brine the day before brining turkey, chill brine in refrigerator until ready to use. 

Assemble the Turkey & Brine in Brining Bag: Open zip-top brining bag wide and insert into large roasting pan with high sides. Using a large liquid measure (I use my 2-cup glass measure), scoop some of the brine and place it into bottom of large brining bag. Insert the turkey over the brine breast side up. Using a slotted spoon, place some citrus and onion wedges into the cavity of the bird and continue to add the remaining brining liquid over the turkey in the brining bag. Carefully close zip-top and expel as much air as possible. (It helps to have two sets of hands at this point.) Gather top of brining bag and twist. Secure brining bag at the top so that brine covers entire turkey, tie bag closed. Transfer roasting pan, with turkey and brine in brining bag, to refrigerator. Soak turkey for at least 12 hours or up to 2 days. 

Prepare the Turkey for Roasting the Night Before: The night before you plan to roast your turkey, remove it from brining solution; discard brine and brining bag. Pat the bird thoroughly with paper towels to dry completely inside and out.  Loosen skin on breast of turkey being careful to not break the skin evenly smooth compound butter over turkey breast under skin, refrigerate it overnight uncovered in the roasting pan.

Roasting: Preheat your oven to 325 degrees fahrenheit.  Loosely place onion and orange wedges (use your zested orange) into turkey cavity. Place a loose foil tent on top of turkey.  Roast turkey till internal temperature reaches 170 degrees at it's deepest point (part of the thigh, nearly to the hip joint, but taking care not to touch the bone).  Remove turkey from oven, remove foil tent and baste with hoisin glaze.  Increase oven temperature to 400 degrees. Place uncovered turkey back into oven and cook for another 10-15 minutes.  Reglaze if necessary and cook for another 10-15 minutes.  Let turkey rest for at least 1/2 an hour before carving.

Enjoy!

Apple of Roses Cream Pie

I found a beautiful pie on Pinterest and created my own recipe inspired by a lady named Yoli from Bulgaria.  I had to translate her recipe to english, change some measurements, and used substitutions. I made this pie for Thanksgiving and it was a huge hit.

 For the dough:

• 1/2 cup soft butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• 1 egg
• 1 cup finely ground almonds (almond flour)
• 1 cup flour

For the cream:

• 6 tablespoons sugar
• 4 tablespoons flour
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• 3 egg yolks
• 1 3/4 cup milk
• 1/2 cup apple cider
• 5-6 apples
• apricot jam

Directions:

1. Beat soft butter with powdered sugar, vanilla, and orange peel. Add egg and ground almonds. Add flour gradually to make a soft dough.
2. Dust a 9 inch greased round pie pan with flour. Spread the dough evenly in it. Place in refrigerator while preparing the cream.
3. For the cream, in a sauce pan mix the flour with vanilla and orange peel. Add yolks and a little milk. Stir until smooth. Pour in the remaining milk and apple cider. Bring the cream slowly to a boil, stirring constantly until thickened, then let it cool.
   
4. With a vegetables peeler cut the apples in long strips.
5. Wrap the strips into apple roses.
6. Pour the cream on top of the dough and arrange the apple florets close to each other.
7. Glaze the roses by lightly brushing them with the warmed apricot jam. Bake pie in preheated oven at 300 degrees farenheit until the dough is baked and apples become golden.  
8. Let pie fully cool before serving.
   
   

   

 This pie is so delicious and light tasting too. Enjoy!

Best Rolls Ever

This is Lynn here.  I just have to tell everyone that I have the BEST sister ever!  Why, might you ask?  Because she and her husband got me my very own Kitchenaid Mixer for Christmas.

I have been falling in love with my mixer and using it non-stop.  Seriously, I've considered knitting it a sweater because I adore it so much.  With my new mixer I have tried out various roll recipes and I just have to share the one that I think is the absolute BEST.  Not only is the recipe easy, but they come out so soft and buttery and they just melt in your mouth.

Ingredients:

• 2 c warm water
• 2/3 c nonfat dry milk powder
• 2 Tbsp dry yeast
• 1/4 c sugar
• 2 tsp salt
• 1/2 c butter
• 1 egg
• 4 1/2- 5 c all purpose flour

Directions:

1. In a Kitchenaid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
6. Dough should be soft, not overly sticky, and not stiff.
7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  
8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

     9.  Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.

     10.  Roll out 1/2 the dough into a circle.

     11.  Using a pizza cutter, cut the dough into 16 even slices.

     12.  Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.  

     13.  Place rolls on parchment-lined baking sheet.  

   
14.  Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in                          size.

     15.  Bake at 375 F for 15-20 minutes or until golden-brown. 

     16.  Brush with melted butter while hot.

And if you're new to making rolls (which I was until just a few months ago) there are some great tips that you can find on my friend, Ali's website HERE.

So get baking to warm up your home and your tummy during this VERY cold winter!

Feel free to "Pin" to your heart's content!

Red Velvet Cookies

Beautiful Red Velvet cookies that are easy to make and delicious too.

1 package of Duncan Heinz red velvet cake mix

1 large egg

1/4 cup of oil

1/4 cup of water

1 cup of white chocolate chips

1/2 cup chopped macadamia nuts (optional)

Preheat oven to 350ºF

Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient(s).

Drop by tablespoon full about 2 inches apart on to parchment lined cookie sheet.

Bake for 11-13 minutes or until done.

makes about 3 dozen cookies.

Vietnamese Chicken Salad. Gio Ga.

1 large chicken breast, cooked and shredded
1 lb bag of fresh cole slaw
1/2 bunch of cilantro chopped
8-10 basil or mint leaves, julienne... optional.
1/2 red onion, thinly sliced and soaked in cold water.

fresh lime juice.

Dressing:
1/2 C Vinegar
2 T Oil
1/4 C sugar
1/2 t salt
1/4 t pepper

Make dressing first. Mix all ingredient in a large jar. Shake well. Drain onions. Place sliced onions in jar with vinegrette. Shake again. Let onion marinade for at least 5 minutes.

Combine first four ingredients in a large bowl. Add marinated onions. Add vinegrette. Toss well. Squeeze 1-2 lime wedges over salad. Serves 4.

Brining, Smoking, Canning Salmon

 Check out my instructional videos on how to brine, smoke, and can salmon.
 

This is a picture of my smoked silver salmon that I packaged in a food saver bag incase you don't want to can your salmon. 
I love my Bradley smoker click on the photo to find out more information on how to get one...




Click on the photo for more info on my Presto Pressure Canner...
 

Cooking Alaska King Crab

My video on how to cook Alaskan King Crab. Deelish!



My video on how to disassemble king crab.

Fireweed Jelly

My recipe is derived from a friend, Deanna Holee, who got the recipe published in the Nome Centennial Cook Book… her name is Deanna Holee.  I have altered to the original recipe to give clarification to the instructions.

Pick approximately one large grocery bag full of fireweed tops (there will be bugs). Outside or in the kitchen sink pull blossoms and buds that are about to open and put the in a colander.

1 ½ Cups Tightly packed fireweed blossoms

2 ¼ Cups Water

Boil water. Add fireweed blossoms. Boil until all color washes out. The flowers will turn gray. Strain fireweed and liquid in a strainer with cheesecloth into a large bowl or pitcher. Discard flowers and bugs. The liquid is called fireweed tea.

1 ¾ Cups      Fireweed Tea

2 T                Lemon Juice

3 ½ Cups      Sugar (do not use sugar substitutes or reduce amount)

1 pkg            Liquid Certo Pectin (3 oz.). Check expiration date.

DO NOT DOUBLE THIS BATCH

The tea will be purple/brown in color. In sauce pan add fireweed tea and lemon juice. The tea will turn fuchsia in color. Add sugar. Cook at medium high heat. When liquid boils add pectin and return to boil for 1 minute. Remove from heat. Pour and seal in clean jars.

*Tip on sealing jars:

After cleaning jars. Pour hot liquid, put caps and bands on. Screw bands on tightly. Turn jars upside down and let it set for 3 minutes. Turn right side up. Your jars have been sealed and sterilized because of the hot liquid. Jars will seal after some cooling.

1 grocery bag full of fireweed tops makes about two batches. I get about (4) 8 oz. jars or (8) 4 oz. jars out of each batch.

Watch the video below for step by step instructions.