Jo's Kitchen (and yes, the coffee IS on...)

[Zimmeh]

Have a safe flight home!

Zimmeh

Originally Posted by sylvie

Good Morning Jo, Snack, Zimmeh & Belle & everyone who comes in!
Sun is shining, Mr Mtn is sleeping still, and i'm taking in the beautiful scenery while i still can, so love this place..

i make my trip back on Wednesday morning.. time flew way too fast for Us ..630am i leave here, and sit in LAX for 12 hours, then do a red eye to Toronto, and arrive in Saint John at 11am Thursday.. long trip ahead, eh..

Will be making His coffee soon, the guy to fix the water will be arriving soon as well.. We had a lovely night, lovely sleep..

i'm here for the orange juice! hehe..

[JustJo]

Good morning kitcheneers

Anyone else up for a little coffee art this morning? (Dang, I love this stuff!)

[sylvie]

Good Morning all.. xox

We had snow overnight, and had a very nice, cozy night at home together..
Supper last night was lovely.. i'm having fruit & yogurt for breakfast and guzzling my water, *smiles*

Zimmeh, thank you for the safe travels... i dont want to leave, but We have Our plans and countdown ready to start for next visit and future plans and that's what counts right now, trying to focus on that!

Later today, We are going into town overnight, for a lovely evening ..i'm gonna miss them so, happy for every moment right now!

i hope each of you have an amazing kinda day today, love to all.
(((hugggz)))

(serving coffee to all since i've become such a coffee pro now) heh..

[JustJo]

Good evening kitcheneers

I think we could all use a nice steak dinner...



The washing machine is working again and I'm on load #4....with about 6 to go. I'm thinking the rest may wait until tomorrow!

[JustJo]

Good morning kitcheneers!

Coffee anyone???



The battle to catch up on laundry continues (between work stuff) here at the Jo/Rooster household. Next up...stripping beds and washing linens and blankets. Wooo hooooo!

Hope you all have a wonderful day!

[sylvie]

(((Good Morning Kitcheners)))

i haven't been in for the last couple of days for obvious reasons..
my travel day was, well.. LONG.. lol.
i sat in LAX for 12 hours, and oh the joys..
Mr Mtn kept me company the whole entire time, thank goodness for technology.

No incidents this time though, last time there was a security incident with 3 guys that scared the heck out of me, lol. i found the quietest part of the airport and sat there, walked lots, took some pictures, found meals at mealtime but mostly, just stayed in that quiet area and found ways to pass the time..

The travels went pretty well though, customs and TSA were more than pleasant, i think we're becoming good friends (lol) i had to pass through so many detectors and got so many pat downs, it's hard not to establish a friendship at some point, no? heh.. kidding.. kinda.


Anyway, i'm really sad, i miss Mr Mtn alot, the puppy too.. i will focus on the positives, until i am back there again in August.. That helps us tremendously, LDR's are so difficult.. i can't wait until it's no longer an LDR, but til then we make the most of really what is a great thing.. And He is worth every bit of travelling, pat down and airport layovers, seriously love that Guy with all my heart ♥ Home is when We are together, indeed..

& Yesterday, was rest catch up day, i was awake for over 24 hours and i crashed once i walked in the doors.. So glad i have today off as well.

Anyway, ((((hugggz))))
Just finishing breakfast, then off to the gym!

Jo, so glad you have your washer fixed now, i hear you on numerous laundry piles.. my lovely 18 yr old son has been here while i was away, and left me every bit of dirty laundry to do, so guess what HE is doing today!
Mr Mtn, i love You, and miss You with all i am.. 138 days!
Jaxon, still keeping your mother in my thoughts & prayers, been thinking of you..

What's everyone up to today?
See ya's later, xoxo!

[Zimmeh]

Good Afternoon Everyone,

Sylvie, glad to hear that you made it home safely!

I'm watching some show called, The Chew; and they are showing some yummy low fat Key Lime Pie pops... I'm going to find the recipe and make them!

Zimmeh

[WingsOnFire]

HELLLOOOOO!!! I somehow always seem to manage to miss this thread!! I am so glad I saw Zimmeh's name!! hehehehehe..

How is everyone? I need coffee BADDDDDD..

Damon and I moved to Oregon 2 weeks ago.. what a beautiful drive across country! It was absolutely gorgeous.. I am waiting for the HR department of the job I interviewed for to call me with a job offer. I cant believe I interviewed on Tuesday and they are hiring me on Friday!! WOOT WOOT!!!

It really has been a good move for me. I am amazed at how wonderful it feels to finally let go of stress I have been hanging onto for 8 years.

Ok, off to make coffee.. brb..

[Zimmeh]

I saw this on The Chew this morning. You can make it as healthy as you like..

Enjoy!

Zimmeh

skill level
Easy

time
Over 120min

servings
8

cost
$


Contributed by : Mario Batali
Timpano is an Italian baked pasta pie stuffed with meatballs, sausages, tomato sauce, and filled with pasta. It's great to bring to a party, or perfect for any celebration – this dish is the star of any meal! .
..

things you'll need.


ingredients
2 Lb Rigatoni or Ziti
2 tablespoons Extra Virgin Olive Oil

DOUGH:

2 1/2 cups All-Purpose Flour
6 oz Lard (can use Butter or Vegetable Shortening)
4 Egg Yolks
1/2 teaspoon Kosher Salt
1 teaspoon Ice Water
2 tablespoons Unsalted Butter
1 1/2 cups Toasted Bread Crumbs

FOR THE ASSEMBLY:

1 Recipe Ragu Napoletano
2 cups Freshly Grated Parmigiano-Reggiano
1 Recipe Besciamella Sauce
1/2 Lb Proscuitto Crudo (cut into 1/4-inch dice)
Several Gratings Nutmeg
1 Recipe Polpette alla Napoletana

RAGU NAPOLETANO:

1/4 cup Extra-Virgin Olive Oil
1/2 Lb Boneless Veal Shoulder (cut into chunks)
1/2 Lb Boneless Beef Chuck (cut into chunks)
Kosher Salt
Freshly Ground Black Pepper
1 Onion (finely chopped)
3/4 cup Dry White Wine
2 28-oz can Peeled Plum Tomatoes and Juice (passed through a food mill)
1/2 Lb Sweet Italian Sausage
Pinch Red Pepper Flakes

BESCIAMELLA SAUCE:

5 tablespoons Unsalted Butter
1/4 cup Flour
3 cups Whole Milk
2 teaspoons Kosher Salt
Grated Nutmeg

POLPETTE ALLA NAPOLETANA IN BASIC TOMATO SAUCE:

1/4 cup Extra-Virgin Olive Oil
1 Large Onion (cut in 1/4-inch dice)
4 Garlic Cloves (thinly sliced)
3 tablespoons Chopped Fresh Thyme
1/2 Carrot (finely shredded)
2 28-0z cans Peeled Whole Tomatoes (crushed by hand and juices reserved)
Kosher Salt
3 cups Day-Old Bread (cut into 1-inch cubes)
1 1/4 Lb Ground Beef
3 Eggs (beaten)
3 Garlic Cloves (minced)
3/4 cup Grated Pecorino Cheese
1/4 cup Finely Chopped Italian Parsley
1/4 cup Pine Nuts (baked for 8 mins in 400º oven)
1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1/4 cup Extra-Virgin Olive Oil

Measuring Cup (set)
next. .


step by step directions. We've Made Cooking As Easy As 1-2-3!



ingredients 2 1/2 cups All-Purpose Flour
6 oz Lard (can use Butter or Vegetable Shortening)
4 Egg Yolks
1/2 teaspoon Kosher Salt
1 teaspoon Ice Water

instructions Place the flour on a wooden work surface and make a well in the top. Cut the lard into 1/2-inch pieces and place in the center of the well with the yolks, 1/2 teaspoon salt, and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4 to 5 minutes. Wrap in plastic and set aside.
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ingredients

instructions Preheat the oven to 375F. Bring 6 quarts of water to a boil in a spaghetti pot and add salt.
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ingredients 2 tablespoons Unsalted Butter
1 1/2 cups Toasted Bread Crumbs

instructions Roll out the pasta to a large circle 1/4 inch thick. Butter the metal bowl and dust with the bread crumbs. Lay the pasta in the bowl to line it completely, with a 1 1/2-inch edge hanging over the rim.
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ingredients 2 Lb Rigatoni or Ziti
2 tablespoons Extra Virgin Olive Oil

instructions Cook the rigatoni in the boiling water, cooking 3 minutes less than the package instructions direct. Drain and refresh under cold running water until cold, 2 to 3 minutes. Toss with the olive oil and set aside.
.



ingredients 1/4 cup Extra-Virgin Olive Oil
1/2 Lb Boneless Veal Shoulder (cut into chunks)
1/2 Lb Boneless Beef Chuck (cut into chunks)
1 Onion (finely chopped)
3/4 cup Dry White Wine
2 28-oz can Peeled Plum Tomatoes and Juice (passed through a food mill)
1/2 Lb Sweet Italian Sausage
Pinch Red Pepper Flakes
Kosher Salt
Freshly Ground Black Pepper

instructionsFor the ragu, season and sear beef and veal in olive oil on medium until dark golden brown. Remove to a plate and repeat, searing 5-6 chunks at a time. Add onion and sautee, scraping brown bits off the bottom of the pan. Cook until the onions are golden brown and very soft (about 10 minutes). Add wine, browned meat chunks, tomatoes, sausages, and pepper flakes. Bring to a boil. Reduce heat to a simmer and cook 2.5-3 hours, stirring occasionally and skimming off fat as necessary. Remove meat and sausages from sauce and save. Season sauce to taste.
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ingredients 5 tablespoons Unsalted Butter
1/4 cup Flour
3 cups Whole Milk
2 teaspoons Kosher Salt
Grated Nutmeg

instructionsFor the bechamel, heat butter in medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6-7 minutes. Heat the milk in a seperate pan until it's just about to boil. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds. Remove from heat and season with salt and nutmeg.
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ingredients 1 Large Onion (cut in 1/4-inch dice)
4 Garlic Cloves (thinly sliced)
1/4 cup Extra-Virgin Olive Oil
3 tablespoons Chopped Fresh Thyme
1/2 Carrot (finely shredded)
2 28-0z cans Peeled Whole Tomatoes (crushed by hand and juices reserved)
Kosher Salt

instructionsFor basic tomato sauce, cook garlic and onion in oil on medium until light golden brown. Add thyme and carrot and cook for 5 minutes, until the carrot is quite soft. Add tomatoes and juice and bring to a boil. Lower heat and simmer for 30 minutes, or until sauce is thick. Season with salt.
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ingredients 3 cups Day-Old Bread (cut into 1-inch cubes)
1 1/4 Lb Ground Beef
3 Eggs (beaten)
3 Garlic Cloves (minced)
3/4 cup Grated Pecorino Cheese
1/4 cup Finely Chopped Italian Parsley
1/4 cup Pine Nuts (baked for 8 mins in 400º oven)
1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1/4 cup Extra-Virgin Olive Oil

instructionsFor the meatballs, soak bread cubes in water to cover for a minute or two. Drain and squeeze excess moisture out. Combine bread with beef, eggs, garlic, pecorino, parlsey, pine nuts, salt and pepper. Mix to incorporate. Form the mixture into 12-15 balls. Heat oil in a large, heavy-bottomed skillet. Add meatballs in batches, cooking until golden brown on all sides. Add tomato sauce and simmer for 30 minutes until balls are cooked.
.



ingredients 3/4 cup Freshly Grated Parmigiano-Reggiano
1 Recipe Ragu Napoletano
1 Recipe Besciamella Sauce
1/2 Lb Proscuitto Crudo (cut into 1/4-inch dice)
Several Gratings Nutmeg
1 Recipe Polpette alla Napoletana

instructions Mix half of the cooked rigatoni with 2 1/2 cups meat sauce and 1/2 cup of Parmigiano. Mix the remaining rigatoni with 1/2 the beciamella, 1/4 cup parmigiano, prosciutto, and nutmeg. Place the creamed rigatoni into the bowl and press lightly. Sprinkle with more grated Parmigiano. Arrange the meatballs on top in an even layer and press down carefully. Sprinkle with more Parmigiano. Spread the meat-sauced pasta over the meatballs and press down gently.
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ingredients

instructions Fold the extra pasta over whole thing and press down gently. Cover the open top with foil and bake for 1 hour 20 minutes.
.



ingredients 1 1/4 cups Freshly Grated Parmigiano-Reggiano

instructions Remove from the oven, remove the foil, and invert onto a large serving platter without removing the bowl. Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. Serve immediately with the remaining Parmigiano on the side, cutting the timpano into wedges.