Thursday, January 4, 2018

Homemade Pasta Recipe

  • 2 cups flour
  • ½ teaspoon sea salt
  • 3 large eggs
  1. Combine the flour and salt.
  2. Make a well in the center of the flour, and add the eggs.
  3. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
  4. Knead the pasta dough for 8-10 minutes.
  5. If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
  6. Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
  7. We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
  8. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
  9. After the resting period, divide the dough into four portions. Now comes the cool part!
  10. Pasta Machine Instructions:
  11.  Mine is very basic , easy to clean and from Charlies Hardware in Plymouth
  12. Rolling the dough is a process-- you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
  13. Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
  14. Rolling Pin Instructions:
  15. If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plumb up considerably once you cook it.
  16. Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
  17. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
  18. It also freezes well-- just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
  19. Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.

Saturday, December 30, 2017

Cold Spell Continues

Frigid temperatures, new shoes with extra traction and stick to your ribs pasta dinner.


  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • salt to taste
  • 8 ounces spicy Italian sausages, casings removed

  • 3 1/2 cups low-sodium chicken broth, divided, or as needed
  • 1 1/4 cups orecchiette pasta, or more to taste
  • 1/2 cup roughly chopped arugula, or to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste


  1. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  2. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  3. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Friday, December 29, 2017

My goals for 2018

What is Hygge?

Hygge (pronounced “hue-gah”) is a Danish word that translates as a feeling or mood that comes when you take genuine pleasure in making ordinary, everyday moments more meaningful; more beautiful. It’s about coziness and finding joy in the simple things in life. At the core of hygge is a craving for simplicity and an urge to pare everything back to basics. In talking to my friends and family, I’ve come to believe that hygge is something we all need more of. Simplicity. Paring back. Less screens; more face to face. Slowing down. Savoring the little things. Being present

My goals for 2018

  1. deliberately; on purpose.

    "I didn't do it intentionally"

    synonyms:deliberately, on purpose, purposely, purposefully, by design, knowingly, wittingly, consciously;
  1. Live Intentionally
  2. Make Saving a Priority
  3. Have One No Spend Week per month
  4. Visit 52 Farms
  5. Start a Line of Photo Greeting Cards
  6. Purge 250 items
  7. Turn Guest room in to "my space"
  8. Dote on my husband even more than I do now
  9. wear out the clothing I already own / reduce closet
  10. Try 52 new recipes (and share them here)

and one secret goal

Friday, December 22, 2017

Baked French Toast

  • 1 loaf day-old challah, about 1 lb. (500 g), cut into slices 1 inch thick
  • 8 eggs
  • 2 cups  milk
  • 1/2 cup heavy cream
  • 1 cup  granulated sugar
  • 1/3 cup  bourbon
  • 1 Tbs. vanilla extract
  • 1 tsp. freshly ground nutmeg
  • Confectioners’ sugar for garnish
  • Maple syrup for serving


Generously butter a 2 3/4-quart Dutch oven or deep casserole dish. Arrange the bread slices in the prepared dish, overlapping them slightly.

In a bowl, whisk together the eggs, milk, cream, granulated sugar, bourbon, vanilla and nutmeg until the sugar is dissolved. Pour the liquid evenly over the bread, turning some of the slices if necessary so that they have all absorbed some of the liquid. Cover and refrigerate for at least 2 hours, or up to overnight.

Preheat an oven to 350°F

Transfer the dish to the oven and bake, uncovered, until the French toast is puffy and the top of the bread is lightly browned, about 50 minutes, tenting the dish with aluminum foil if the top is getting too brown. Remove from the oven and let stand for 10 minutes. Dust generously with confectioners’ sugar and serve warm, passing maple syrup alongside. Serves 6 to 8

Thursday, December 14, 2017

Three-Cheese Fondue


  • 1/2 lb.  Emmentaler cheese, coarsely grated
  • 1/2 lb.  Gruyère cheese, coarsely grated
  • 1/2 lb.  fontina cheese, coarsely grated
  • 2 Tbs. cornstarch
  • 1 Tbs. unsalted butter
  • 1 shallot, minced
  • 1/2 cup  kirsch
  • 1/3 cup  heavy cream
  • 1 Tbs. Dijon mustard
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 lb.  assorted vegetables, such as Belgian endive leaves, thinly sliced radishes and bite-sized cauliflower florets
  • 1 loaf crusty bread, cubed

1. In a bowl, toss the cheese with the cornstarch. Set aside.

2. In a saucepan over medium heat, melt the butter. Add the shallot and sauté until tender, about 3 minutes. Add the kirsch to the pan. When it comes to a simmer, whisk in the cream, mustard and nutmeg. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring, frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.

3. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the vegetables and bread cubes alongside for dipping into the cheese with individual fondue forks. Serves 6

Monday, November 27, 2017

Change Of Seasons

Slow-Cooker Pulled Chicken Tacos


  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • Kosher salt
  • 2 1/2 lb.  bone-in chicken thighs, skinned (about 6 large thighs)
  • Grated zest and juice of 1 lime, plus more juice if needed
  • 1/2 cup  low-sodium chicken broth
  • Shredded lettuce, chopped tomatoes, salsa, sour cream, and shredded Monterey jack cheese for serving
  • 12 to 18 corn tortillas, 6 inches  in diameter, warmed

1. In a small bowl, stir together the chili powder, cumin, and 1 tsp. salt. Season the chicken with the spice mixture.

2. Arrange the chicken thighs in a single layer in the slow cooker. Sprinkle evenly with the lime zest and lime juice, then pour in the broth. Cover and cook on low for 4 hours. The chicken should be very tender and opaque throughout.

3. Transfer the chicken to a cutting board. When just cool enough to handle, bone the chicken and discard the bones and any fat or gristle. Using your fingers or 2 forks, shred the meat into bite-size pieces. Transfer the meat to a serving bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Moisten the meat with some of the cooking liquid, then taste and season the meat with more lime juice and salt if needed.

4. Put the lettuce, tomatoes, salsa, sour cream, and cheese in separate bowls and place on the table along with the chicken and the tortillas and let diners make their own tacos. Serves 6

Sunday, October 29, 2017

Plan A Visit

4  West Kennebunk Holiday Fair, Dorothy Stevens Community Center.
25  Pajama Shopping Day.
25  Community Christmas Market, 9 a.m. 1 p.m. at the Waterhouse Center, Kennebunk.
25  Kennebunk Tree Lighting, 5:30 p.m. Main Street

1-10  Christmas Prelude, sponsored by the KBA.
2  West Kennebunk tree lighting
2  Arundel tree lighting
3  Trust in Prelude. Kennebunkport Conservation Trust.
8-9  Fire & Ice at the Nonantum Resort (adults only 21+), indoor/outdoor event.
31  New Year’s Eve celebrations include the Wild Blueberry Drop in downtown Kennebunk.