Classes SELL-OUT! So be sure to RESERVE your spot NOW at the link below…
Classes SELL-OUT! So be sure to RESERVE your spot NOW at the link below…
For your convenience you can now SHOP on this page for your cooking accessories and ingredients below the written recipe. I am a Amazon associate affiliate so all you have to do is click on each of the product photos and it will take you to purchase that product.
Here we are at Two Blokes Brewing in Mount Pleasant, SC learning to make homemade ravioli! There’s nothing more rewarding then making pasta from scratch, cooking it up fresh and then topping the raviolis with your favorite sauce. This was a very fun group that caught on quickly and truly appreciated learning the art of pasta making. Check out some of the Ravioli Workshop photos. The Ravioli recipe follows below.
Homemade Ravioli 101
Ingredients for Pasta, NOTE: Click here to purchase these flours on Amazon
Ingredients for Ricotta:
NOTE: One of my fave fillings is adding the 1 cup of pumpkin + 1 heaping tsp. grated garlic to the above ingredients
Directions:
Elegant, Large 13″ x 3″ Italian Certified PASTA BOWL
Set of 4 Bowls -Italian Certified
My culinary workshops at Two Blokes Brewing in Mount Pleasant, SC are both educational and enjoyable in this relaxed atmosphere! At this particular March 28th workshop everyone learned how to make homemade potato gnocchi! The best part was cooking up what you made and smothering the freshly made gnocchi with prepared sauces at the chaffing stations. The variety of sauces to choose from at this class consisted of tomato-basil sauce, vodka sauce and white wine and dry cream sherry cheese sauce. Also included, fresh baked rosemary focaccia for appetizer, a spring fennel & citrus salad with tangerine dressing and giant chocolate chip cookies for dessert. All of these recipes available on this website, click on the hyper link to go to the preferred recipe.
Here’s some pics from the very fun gnocchi workshop and a recipe link as well!
Click HERE for Potato Gnocchi Recipe:
We have your Valentines Day plans set at Two Blokes! Learn to make homemade pasta from Chef Michel Vejar with your special someone or some friends this Valentine’s Day!
The Workshop includes a class where you will learn everything you need to make pasta, then you will make your own for dinner! After you are finished, you will enjoy a full meal with the fruits of your labor. Michel will be providing everyone with a Caesar salad, tomato-basil or vodka sauce for the pasta & chocolate crackle cookies.
Get your tickets NOW before they sell out!
Sign up at https://www.eventbrite.com/e/valentines-day-couples-pasta-workshop-tickets-494186754887
Click here to go to recipe page for HOMEMADE PASTA
For your convenience you can now SHOP on this page for your cooking accessories and ingredients below the written recipe. I am a Amazon associate affiliate so all you have to do is click on each of the product photos and it will take you to purchase that product.
There’s nothing like the tender yet slightly chewy feel and taste of homemade pasta. There are thousands of recipes out there to make homemade pasta. In my test kitchen this recipe is perfectly balanced for achieving the most important qualities in texture and taste for making homemade pasta.
My recipe combines both 00 flour and 00 semolina giving a better texture and mouth feel to your pasta. In our world of easy ordering on Amazon you can get the Caputo Brand in both “00 flour” and a very fine “Semolina Flour – Il Grano Turo” in 2.2 lb. bags delivered same day.
Rule of thumb is homemade pasta is always better the day its made with only a little drying out time, keep it covered with dish towel or saran. It does freeze beautifully, just layer it in between layers of parchment in fettuccine bundles in a hard container so it doesn’t get crushed when you move things around in your freezer. When ready to eat thaw in frig over night, run your fingers thru after they thaw to air out and keep covered until ready to boil or drop the pasta into salted boiling water immediately from frozen form.
Follow my step by step directions below and you’ll feel like a pro making your own homemade pasta. Don’t forget to try some of my sauces like Tomato Basil Sauce, Vodka Sauce, or my Pesto Sauce.
Ingredients:
Directions:
How fun it is when St. Patrick’s Day rolls around knowing corned beef and all the fixings are going to be on the dinner table. Well, here’s the answer to all that leftover corned beef now sitting in your frig! So many of you have loved eating my Risotto Reuben Balls appetizer at my demos but they are a little time consuming. So now I have 3 more corned beef appetizers that are not as complicated but equally as satisfying! All of these new appetizers can be also be served with my amazing homemade Thousand Island Dressing.
Appetizer #1 – Reuben Dip. It’s utterly scrumptious and probably a lot less messy to eat then an actual sandwich.
Appetizer #2 – Jalapeno Poppers or Stuffed Mushrooms. The mushroom version for those who can’t handle the pepper heat.
Appetizer #3 – Baked Corned Beef and Cabbage Egg Rolls. An absolute no brainer for ease and deliciousness!
Ingredients for Reuben Dip:
Directions for Reuben Dip:
Ingredients for Baked Jalapeño Poppers or Stuffed Mushrooms:
Directions for Baked Jalapeño poppers or Stuffed Mushrooms:
Ingredients for Corned Beef Egg Rolls:
Directions for Corned Beef Egg Rolls:
This Persian kotlet appetizer is also Persia’s version of a the All-American burger! Kotlet is made with a grated Russet potato that’s been boiled, grated raw onion, egg, saffron, allspice, salt and pepper. It’s formed and pressed into ovals, then dipped into breadcrumbs and shallow fried. It’s typical for this Persian kotlet to be served on bread, lavash bread or pita with sliced tomato, onions and pickles. My dear friend and amazing cook from San Francisco, Anita Vejar, helped to inspire and guide me thru these yummy Persian recipes.
This kotlet was the second appetizer served at Sholeh and Keith’s wine pairing dinner party, the Persian inspired dinner. You recently saw the delicious kuku recipe that I posted which was the first course at this same gathering.
The winning wine pairing for this kotlet was the wonderful Rombauer Chardonnay over the Spanish Tempranillo-Syrah blend. The suggested wine pairing for this Persian kotlet course came from my wine connoisseur friends in California, Jim and Jen Lee and they were right on. The wine pairing for the lamb and chicken main course was a tie between California Petite Sirah and Australia Shiraz.
What’s the difference you might ask? First of all, Shiraz and Syrah are of the same grape varietal and different in name only depending on which country they were grown in. For Example, in Australia the wine is referred to as Shiraz and in France its called Syrah. On the other hand, Petite Sirah is of a different grape varietal then Syrah & Shiraz. Petite Sirah is a distant relative of Syrah, the outcome of a cross between the Syrah and Peloursin grapes. Petite Sirah is a somewhat smaller size resulting in more skin-to-pulp ratio giving you inky, bold-rich flavors with notes of wild blackberries.
With my Greek ancestry and love of Mediterranean food I was excited about making the Persian cucumber sauce. Tzatziki is a similar sauce although tzatziki has all the juice is drained before adding the Greek yogurt where as this Persian cucumber sauce does not. The Persian cucumber is easier than the tzatziki with the omission of that one step.
If you have never added saffron to your rice you have no idea what you’re missing! Saffron, called threads, are derived from the Crocus Sativus flower (Saffron Crocus) giving the rice a rich golden-yellow hue which is sweet and luscious in flavor, almost velvety. Next time you make your rice just add in just a few strands of saffron and you’ll see what I mean. You may never want to eat plain white rice again! SEE LINK BELOW to purchase Saffron and basmati rice at a great price, along with other great finds!!
To go along with your Persian Kotlet you may want a refreshing dessert like Lemon Mousse Cups with Ginger Cookie crumble, Pavlova with Fresh Berries, or Death by Chocolate Meringue Pie!
~Paired with Rombauer Chardonnay, California or a Tempranillo-Syrah Blend, Spain~
Ingredients for Persian Kotlet:
1 lb ground beef OR turkey burger
1 medium size Russet potato, boiled, cooled & grated
1 small Vidalia onion, grated
1 ex lg egg
1/2 tsp salt
1/4 tsp each allspice, saffron and pepper
1 cup plain or seasoned breadcrumbs
1 cup vegetable oil for sautéing
1 recipe for Persian cucumber sauce (see below)
(Also can serve with lavash bread, thinly sliced tomato, red onion and half-sour pickles-like a burger!)
Directions for Persian Kotlet:
Ingredients for Cucumber Sauce:
16 oz. Greek Yogurt
1 English Cucumber, diced with skin on
1 tbsp finely chopped shallot
1 lg garlic clove-grated
2 tbsp fresh dill, chopped
2 tsp extra virgin olive oil
1/4 tsp salt and pepper
Directions for Persian Cucumber Sauce:
Add all ingredients to a medium bowl, stir to combine and serve with Kotlet or pita chips
Zaran Saffron, Superior Saffron Threads (Premium) All-Red Saffron Spice for your Paella, Risotto, Persian Tea, Persian Rice, and Golden Milk) (Persian (Super Negin), 2 Grams)
Nature’s Eats Blanched Slivered Almonds, Natural, 10 Ounce
SHIRIN Slivered Pistachios, Unsalted, 2 Ounce
Bombay Market Basmati White Rice – 4 Pound Bag
This tantalizing torshi (liteh torshi) includes fresh eggplant, cauliflower, carrots, celery, garlic, five types of fragrant fresh herbs, and our special blend of aromatic spices. Savory Veggie Torshi (13.2 oz)
Large Serving Bowl with Handles Set Oval Serving Platter 1.5 Quarts Set of 2 White
One of the great things about tradition is that great recipes emerge and carry on through generations, like this Italian ham pie or Pizza Gain AKA Pizzagaina. There are many ways to make Italian ham pie, every Italian family has their own recipe, similar but different. I love this recipe because it is simple and delicious. This dish is often made at Easter time giving it yet another title, Italian Easter Pie!
If you have never tasted Italian ham pie before you’re in for a treat. It looks like quiche when it comes out of the oven yet it has a dense texture due to the addition of the ricotta. Another difference, ham pie is eaten at room temperature or even cold. I happen to love it cold right out of the fridge. Since it is so dense and filling it’s usually cut into small squares, petit four size even, which makes for perfect little appetizer bites!
My Italian ham pie is a wonderful dish to make from your leftover Sunday ham and don’t forget the Boar’s Head pepperoni for a subtle flavor boost! You could add or substitute these two with Prosciutto Di Parma and or diced, fully cooked Italian sausage….mmm! Be creative, you just can’t go wrong with whatever meat you choose, start your own tradition.
You could turn this dish into a lunch with a nice side salad like my Caesar Salad with Homemade Croutons, or Fennel Citrus Salad with Tangerine Dressing, or even a Panzanella Salad! Or just add a couple more appetizers like a Buffalo Chicken Dip or a Guacamole Dip!! YUM!
INGREDIENTS for Italian Ham Pie:
DIRECTIONS for Italian Ham Pie:
Wisenvoy Pie Pan Ceramic Pie Dish Blue Pie Plate Porcelain Deep Dish Pie Pan Non-Stick Pie Pans
Emile Henry Modern Classics Pie Dish 9″, 9″, Rouge Red
Pyrex Easy Grab Clear Glass 9.5 Inch Pie Plate (2-Pack)
DOWAN Ceramic Mixing Bowls for Kitchen, Size 4.25/2/0.5 Qt Large Serving Bowl Set, Microwave and Dishwasher Safe, Sturdy & No Scratch, Nesting Bowls for Space Saving, 3-Piece Set, Blue
DOWAN White Ceramic Bowl Set with Lids, Serving Bowls with Lids, Food Storage Container, Porcelain Prep Bowl, Microwave & Dishwasher Safe, 64/42/22/12 oz, Set of 4
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set – Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, PreppingImmaculate king Company, Pie Crusts Ready To Bake, 15 Ounce
Holiday Ham Company, Honey Glazed Holiday Ham. 7.5 – 8.5 pounds. Serves 12 – 14
Boar’s Head Traditional Pepperoni Two 6.5 oz sticks
Igourmet Parmigiano Reggiano Cheese 24 Month Top Grade – 2 Pound Club Cut
Cedar Valley Cheese, Mozzarella Cheese Part Skim Low-Moisture 3 Lb Loaf
Cave-aged Gruyere (1 pound)
This gorgeous Persian Kuku, an herb frittata, tastes as good as it looks, not to mention how healthy it is for you being packed full of herbs! It’s a fun and fairly easy dish to make as all the herbs get easily puréed in the food processor. There’s an unexpected sweet flavor you get from all of the herbs when the Kuku is baked, you almost think that spinach was one of the ingredients.
In the show planning stages with Kyle Haines, CEO of Libations and Food a Persian dinner theme came about from our Persian host, Sholeh Janati. I was so excited about this idea because I’ve really missed these exotic flavors since being back on the East Coast! For 15 years while living in San Francisco I ate similar elegant dishes made by my dear friend Anita Frendian Vejar and oh-boy, these dishes are something to write home about! In fact, this Kuku recipe originated from Anita, with proper adjustments of a Bon Appetit recipe.
What an amazing night it was taping this show with such wonderful people. It’s why The Traveling Epicurean began taping and sharing recipes 7 years ago, the love of meeting amazing people and learning about their cultures. Sholeh and her husband Keith welcomed everyone into their home with such kindness, and our special judges Lyle Katz and Rachel Konstantin made it even more flavorful, no food pun intended! And I can’t thank Michael V. Ursone of MichaelUrsoneFilms.com enough for all his time and patience with us! Can’t wait to see his rendition of the full show!
Pairing the Kuku with a Cotes des Roses, a Rose or a St. Supery Sauvignon Blanc definitely lets you taste all the flavors in a new light. It’s up to you to decide which one you like. I loved the florals and the subtle notes of strawberries of the Cotes des Roses, and like Sholeh mentioned in the show, “you will even love drinking this one on its own”. The St. Supery Sauvignon Blanc did win the wine challenge paired with the Kuku. I think that the acidity was well balanced here and the roundness of the fruit and tannins elegantly complimented the herbal sweetness of the Kuku. Try the pairings on your own and let me know what you think!
If you are making this Kuku for a special occasion or holiday dinner you make want another fun appetizer like olive cheddar balls , or my Crab Cakes with Thousand Island Dressing and don’t forget something chocolatey for dessert like Chewy Chocolate Chips Cookies, Chocolate Crackle Cookies or The Perfectly Chocolate Chocolate Cake!
~Inspired by Anita Frendian-Vejar~
Cotes des Roses, Languedoc, France
vs.
St. Supery, Napa Valley, California
1 Medium Vidalia Onion, finely Chopped
10 Small Bunches of Scallions, Greens Only, Chopped
2 Bunches Each of Cilantro and Italian, Flat Leaf Parsley, Stems Removed
1 Bunch Each of Curly Parsley and Dill, Stems Removed
1 tbsp Fenugreek Leaves
5 large eggs
1 tsp baking powder
1/2 tsp Tumeric
1 tsp salt
1/2 tsp black pepper
1 Pomegranate
5 tbsp olive oil
Saffronia Dried Fenugreek Leaves-Premium Quality Product All Natural Sun Dried Gluten Free Non-GMO Kasuri Methi – 6 oz.
Healthworks Tumeric Powder (16 Ounces / 1 Pound) Ground Raw Organic / Curcumin & Antioxidants/Keto, Paleo, Vegan, Non-GMO. Anti-Inflammatory
To make your life a little easier you can shop for some of the ingredients to the recipes right here on my website-see below the recipes for the links!
This shallot dressing is delicate and luscious all at the same time. Add in the baked, creamy Comice pears, St. Augur Blue, Boston lettuce & arugula and you’ll find yourself craving the incredible flavor and texture combinations days after! But WAIT! The fun doesn’t stop there ….don’t forget to have your own wine pairing challenge with this salad taking this experience to a gastronomical delight! Look below to see what we recommend for this wine challenge. If you can’t find the exact wine, no worries, just ask your local wine merchant for something similar.
The recipe is for this yummy salad combination came from Kyle Haines at Libations & Food. You can find a similar dressing of mine, Tangerine-Shallot Dressing, that would also be great with this baked Comice pear, St. Augur blue, Boston lettuce and arugula salad!
SANCERRE 2019
vs.
POUILLY FUISSÉ 2018
Meet the wine judging panel…
Rachel Konstantin – Actress
Gayle Shuzman – Events By Gayle & Kyle Haines – Co-Host – Libationsandfood.com
Matthew Winthrop – Matthelmexperience
The Traveling Epicurean – Co-Host
Shallot Dressing Ingredients:
3 tbsp White Grape Juice
2 tbsp Good Apple Cider Vinegar
1/3 cup Grapeseed Oil
1 Large Shallot, Finely Chopped
2 tsp Fresh Thyme Leaves
Directions:
Honey & Thyme Bake Comice Pear & Salad Ingredients:
4 Comice Pears (1/2 pear per person)
1/4 cup Wildflower Honey
Fresh Sprigs of Thyme
1 Head Boston Lettuce
Dash of salt and pepper
8 oz. arugula
6-8 oz. St. Augur Blue Cheese
Directions:
Imperial Comice Pears Holiday Fruit Gift St. Augur Blue Cheese, 8 oz.Nature’s Nate USDA Certified Organic, Raw & Unfiltered Honey, 16 oz. Straight from the hive!
La Tourangelle, Grapeseed Oil, 25.4 oz.
Santa Cruz, White Grape Juice, 1 Quart
Bragg Organic Apple Cider Vinegar- Raw, Unfiltered All Natural Ingredients, 16 0z.