Italian Meatballs and Noodles

Posted on April 27, 2016 by admin
Italian Meatballs and Noodles
Serves 4
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Ingredients
  1. 1 tablespoon olive oil
  2. 1/2 cup finely chopped onion
  3. 1/2 teaspoon minced fresh garlic
  4. 1 teaspoon dried Italian Seasoning
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon pepper
  7. 1⁄8 teaspoon crushed red pepper (optional)
  8. 1 can (28 ounces) crushed tomatoes
  9. 2 large zucchini (approx. 8” x 2”)
  10. 1 tablespoon olive oil
  11. 1/4 teaspoon kosher salt
  12. 1/4 teaspoon pepper
  13. Fresh chopped flat leaf parsley
  14. Grated Parmesan cheese
MEATBALLS
  1. 1/4 cup finely chopped onion
  2. 1/2 teaspoon minced fresh garlic
  3. 2 tablespoons grated Parmesan cheese, plus more for serving
  4. 1/4 cup milk
  5. 1/2 cup panko bread crumbs
  6. 1 teaspoon dried Italian seasoning
  7. 1 egg, lightly beaten
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon pepper
  10. 1 teaspoon Worcestershire sauce
  11. 2 tablespoons chopped fresh flat leaf parsley
  12. 1 pound lean ground beef or turkey
  13. 1-2 tablespoons olive oil*
Instructions
  1. Attach bowl and flat beater to KitchenAid® Stand Mixer. Place all meatball ingredients except beef/turkey and olive oil in bowl and mix on low speed until combined. Add beef/turkey and mix until just combined. Scoop 2 tablespoon portions and roll meatballs. Heat 12-inch non-stick skillet over medium heat and add 1 tablespoon olive oil.* Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Remove meatballs to a platter.
  2. Add 1 tablespoon oil to pan and cook onions over medium heat for about 4 minutes or until translucent. Add garlic, Italian seasoning, salt, pepper and crushed red pepper and cook for a minute. Add tomatoes to pan and stir scraping up any browned bits. Add meatballs back to pan, cover and reduce heat to maintain a low simmer for 20 minutes.
  3. While the sauce is cooking, attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini. Center one zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini. Cut spiralized zucchini to desired length.
  4. Heat another 12-inch skillet over medium heat and add 1 tablespoon olive oil. Add spiralized zuchhini and sprinkle with salt and pepper. Cook zucchini while tossing with tongs for 2 to 3 minutes or until slightly softened and just starting to release some juices.
  5. Divide the noodles among 4 or 5 bowls and top with meatballs and sauce. If desired, sprinkle with Parmesan cheese and parsley.
Notes
  1. To cook meatballs in a regular skillet, increase oil to 2 tablespoons
  2. ©2014 KitchenAid. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Gnocchi with Basil Pesto

Posted on April 27, 2016 by admin
Gnocchi with Basil Pesto
Yields 6
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound (454 g) russet potatoes, peeled, washed, and halved or quartered
  2. Salt and freshly ground pepper, to taste, divided use
  3. Nutmeg, to taste
  4. 1 large egg, beaten
  5. 1-1 1/3 cups (125-170 g) all-purpose flour, as needed
Pesto
  1. 4 garlic cloves, peeled
  2. 1/2 cup (120 ml) olive oil
  3. 4 cups (80 g) basil leaves, cleaned and dried (about 4 bunches)
  4. 2 cups (40 g) Italian parsley leaves, cleaned and dried (about 1 bunch)
  5. 1/4 cup (35 g) toasted pine nuts
  6. 1/4 cup (36 g) freshly grated Parmesan cheese
  7. 1/4 cup (36 g) freshly grated Pecorino Romano cheese
Instructions
  1. To make the gnocchi, place the potatoes in a large pot, cover with water, add a teaspoon of salt, and bring to a boil. Reduce the heat and simmer until tender, about 25 minutes. Drain and return to the pot. Heat over low heat, stirring to prevent browning, until the potatoes are completely dry.
  2. Mash the potatoes with a ricer or through a food mill and season to taste with salt, pepper, and a little nutmeg. Set aside to cool completely.
  3. Add the egg to the potatoes, and gently mix in 1 cup of the flour. Do not overwork the dough or the gnocchi will be tough. If the dough is very sticky, gently stir in more flour. Taste and adjust seasonings.
  4. Using your hands, roll out pieces of the dough into ropes about 1 inch in diameter. Cut the long cylinders into 2-inch pieces. With gentle pressure, roll the dough pieces over a gnocchi board, or over the tines of a fork, pressing and rocking the dumpling with your thumb, to achieve a ridged edge on one side and an indentation on the other. Set the gnocchi aside on parchment-covered baking sheets while you make the pesto.
  5. To make the pesto, place garlic cloves into the Vitamix container and secure lid.
  6. Select Variable 8.
  7. Use the On/Off switch to quickly pulse until coarsely chopped. Scrape down the sides of the container.
  8. Add the oil, basil, parsley, and pine nuts. Secure lid.
  9. Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 6, using the tamper to press the ingredients into the blades until finely chopped.
  11. Stop the machine, scrape down the sides of the container and add the cheeses.
  12. Select Variable 1.
  13. Turn machine on and slowly increase speed to Variable 6.
  14. Blend until you have achieved a smooth paste. Season to taste with salt & pepper. Pour into a bowl.
  15. Bring a pot or large saucepan full of generously salted water to a boil. Meanwhile, heat 6 heaping tablespoons of the pesto in a large frying pan over medium-low heat.
  16. Drop the gnocchi into the boiling salted water and cook until they rise to the surface, about 2 to 3 minutes. Remove from the water with a slotted spoon and transfer to the frying pan, along with ¾ cup of the gnocchi cooking water.
  17. Coat the gnocchi with the pesto, transfer to warm plates or a platter, and serve immediately.
Chef's Tip
  1. Gnocchi is a great appetizer for an Italian feast, but it’s also a filling side dish when paired with grilled meats, fish, or vegetables.
  2. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Recipe courtesy of Vitamix, as provided by The Culinary Institute of America. ©2016

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Fresh Pasta

Posted on April 27, 2016 by admin
Fresh Pasta
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Preparing the dough by hand
  1. 500 g soft-wheat flour
  2. 5 eggs
  3. a small amount of water
Preparing the dough with the 3 Facile Mixer
  1. 500 g soft-wheat flour
  2. 4 eggs
  3. a small amount of water, so that the liquids reach 250ml
Alternatives
  1. Instead of using 500 g of soft-wheat flour: 250 g of superfine flour and 250g of durum wheat flour
  2. Instead of 5 eggs: 250ml of water
Preparing the dough
By hand
  1. Create a well with the flour in a bowl; pour the eggs and water into the middle of it
  2. Mix the flour, the eggs and the water with a fork and knead the dough
  3. Keep kneading the dough by hand until it is smooth and sticks together. If the dough is too dry, add some water, if it is too sticky add some flour
  4. ake the dough out of the bowl and place it on lightly floured table. Continue, if necessary, to knead the dough by hand; then, cut it into four pieces.
With the 3 Facile Mixer
  1. Measure the flour and eggs out separately into the measuring cup ("Misurone")
  2. Measure out the flour in part 1 of the measuring cup ("Misurone"). Break the eggs into part 2 of the measuring cup and add water so that the liquids reach 250ml
  3. Pour the flour, the eggs and the water into the 3 Facile mixer; start the Mixer and knead for 5 minutes
  4. Take the dough out of the mixer and place it on a dish. If the dough is too dry, add some water, if it is too sticky add some flour; then, cut it into four pieces.
Preparing the sheet
  1. Set the pasta machine thickness-adjustment to 0 and pass one of the four pieces of dough through the smooth rollers. If you are using the 3 Facile mixer, fit the Sfoglia 150 accessory with smooth rollers to the mixer
  2. Lightly dust both sides of the sheet of pasta with flour and fold it in half. Feed the sheet of pasta back through the smooth rollers again: repeat these operations several times until the sheet of pasta has a long and regular shape
  3. Cut the resulting sheet into two pieces, and sprinkle them lightly with flour on both sides
  4. Set the thickness-adjustment to 1 and pass the sheet through just once; then, set the thickness-adjustment to 2 and pass the sheet through once more; then, set the thickness-adjustment to 3, and so forth until you achieve the required thickness
  5. Fit to the Atlas pasta machine or to the Mixer, if you are using the 3 Facile mixer, the selected cutting accessory and pass the sheet through the cutting rollers to achieve the required paste shape
  6. (No cutting accessories can be assembled on the Ampia pasta machine)
  7. Lastly, cook the pasta that you have made, or store it once you have left it to dry on our Tacapasta accessory for at least one hour.
Tips Fresh Pasta
  1. Do not use cold eggs straight from the fridge
  2. Do not add salt in the preparation of the dough
  3. The dough is the perfect consistency when it does not stick to your fingers
  4. The recommended thickness of the dough sheet for fettuccine is 5 on the thickness-adjustment
  5. The recommended thickness of the dough sheet for tagliolini is 7 on the thickness-adjustment
  6. The thinnest pasta sheet thickness is achieved by setting the machine on 9 and feeding the sheet of pasta through twice
  7. If the rollers are not able to cut the sheet it means that the dough is too soft. Add flour
  8. If the dough is too dry the rollers will not be able to take it in. Add water
  9. Cook the pasta in a large amount of hot water (4 liters for 1/2 kg of pasta)
  10. Recipe Courtesy of Marcato USA, ©Copyright 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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