2 eggs 1 tablespoon olive oil 1/2 teaspoon salt Combine flour and salt in food processor and whiz to combine. Lightly beat eggs with olive oil to combine.
With processor running, slowly pour egg mixture through feed tube and process for a minute or two. Test mixture between your fingers and, if too dry, add a teaspoon or two of water.
Turn mixture out and knead by hand until smooth.
Wrap dough in plastic wrap and leave to rest at room temperature for at least 30 minutes or up to 2 hours.
Divide and roll as desired.
Remember - fresh pasta cooks much faster than dried. Watch the video:
As part of our 60th wedding anniversary, we traveled to England via the Queen Mary 2 to visit Betty's English and Scottish family members. One Sunday, Betty made a Chicken breast and pasta lunch with superb assistance. Little Molly said it was the best food she ever had!!! Listen to Molly sing at end of video. See "Betty Meets the Queen" video from 2016 to see the glory of a transatlantic crossing on the Queen.
In our newest video... Betty goes on location to the Corner Bistro in Randolph, New Jersey where chef/owner Harold Vargas shows her how they make their prized scalloped potato dish. Website: www.thecornerbistronj.com.
"Continental cuisine (with a little love for Latin) has come to College Plaza, Randolph. The Vargas family (brothers Harold and Oscar) combine decades of restaurant expertise to present the freshest, healthiest, highest quality selections available. Fine diners in Randolph and beyond appreciate the Vargas family's focus on the food. Warm woods, intimate booths and interesting decor create a welcoming, serene ambiance. A ceramic-tiled waterfall adds soothing sounds and an outdoor patio offers an alternative atmosphere for guests. Diners are welcome to bring their own wine; kept chilled by the table or for reds, within reach of the wait staff.
Continental cuisine (with a little love for Latin) has come to College Plaza, Randolph. The Vargas family (brothers Harold (photo) and Oscar) combine decades of restaurant expertise to present the freshest, healthiest, highest quality selections available. Fine diners in Randolph and beyond appreciate the Vargas family's focus on the food. Warm woods, intimate booths and interesting decor create a welcoming, serene ambiance. A ceramic-tiled waterfall adds soothing sounds and an outdoor patio offers an alternative atmosphere for guests. Diners are welcome to bring their own wine; kept chilled by the table or for reds, within reach of the wait staff.
The menu includes an array of perfectly grilled steaks, fresh seafood, Italian-inspired pastas, interesting appetizers, soups, salads and warm homemade bread. Gluten free, whole wheat and whole grain pastas are available.
Chef Harold tests and creates new recipes that find their way to four daily specials and a changing, but ever-present prixe fixe menu. Burgers and sandwiches are also available, along with a children’s' menu.
In addition to expertly preparing continental and standard American fare, the trio brings the richness and variety of their native Guatemala to the menu. Just south of Mexico in central America and surrounded on both sides by water, Guatemala serves as a cultural backdrop for the Vargas's knowledge and expertise in the flavors and preparation of Latin dishes influenced by the country’s Mayan and Spanish cultures.
Open for brunch, lunch and dinner, The Corner Bistro is ready to serve and delight.
The menu includes an array of perfectly grilled steaks, fresh seafood, Italian-inspired pastas, interesting appetizers, soups, salads and warm homemade bread. Gluten free, whole wheat and whole grain pastas are available.
Chef Harold tests and creates new recipes that find their way to four daily specials and a changing, but ever-present prixe fixe menu. Burgers and sandwiches are also available, along with a children’s' menu.
In addition to expertly preparing continental and standard American fare, the trio brings the richness and variety of their native Guatemala to the menu. Just south of Mexico in central America and surrounded on both sides by water, Guatemala serves as a cultural backdrop for the Vargas's knowledge and expertise in the flavors and preparation of Latin dishes influenced by the country’s Mayan and Spanish cultures.
Experience Latin dishes like caldos (meat stews), mariscada (an impressive seafood dish) sopas (soups), tamales, and the best nachos you're likely to taste. For dessert: tres leches cake (three milks) and the ever-delicious flan. Special Prixe Fixe Latin evenings with musical entertainment make for a special night out.
Open for brunch, lunch and dinner, The Corner Bistro is ready to serve and delight."The Corner Bistro is ready to serve and delight.
For the busy home cook, having home made tomato sauce in the freezer is like having money in the bank. Home made tomato sauce is not only great to have on hand, it is less expensive than the jarred varieties and contains no corn syrup, preservatives or ingredients whose names you can’t pronounce! It takes no more than 15 or 20 minutes to put together and then just sits on the stove and simmers for 60 to 90 minutes.
2 28 oz cans crushed tomatoes
1 large onion, finely chopped
2 or 3 cloves of garlic, finely chopped
2 teaspoons dried basil
2 teaspoons dried oregano
Large pinch of red pepper flakes
Olive oil
Add enough olive oil to film the bottom of a saucepan and let it warm.
Add the onion and cook just until it softens and becomes translucent.
Add the garlic and cook for 1 or 2 minutes more. Add the tomatoes,
basil, oregano and pepper flakes and stir well. Bring the sauce to a
boil, stirring occasionally then turn the heat down so that the sauce
just simmers and cook for 60 to 90 minutes or until sauce is nicely
thickened. Makes about 6 cups of sauce.
The sauce will keep in the refrigerator for 3 or 4 days or may be
frozen for up to 3 months.
Watch our video demonstration:
Comment: "Wow! I am really enjoying your videos! You have such a great way of teaching as I'm sure you know. I love the professional yet personable way you explain things! Keep up the great work!"
Believe it or not, I had never eaten pasta when I met my husband. So it was quite a revelation when I was introduced to the delights of spaghetti, ravioli and lasagne. Not to mention chicken parmigiano, chicken scarpariello, eggplant parmigiano, fettucini Alfredo, etc. I often think this was what started me on my cooking career!
Shortly after we were married, my mother-in-law, who was an excellent cook, taught me the family recipe for spaghetti sauce with meatballs - and sausage and hardboiled eggs! The recipe came from her Sicilian mother-in-law and is a great example of Italian-American cooking. I am happy to share it with you.
I am making a large quantity since this freezes well - except for the eggs. Feel free to make a smaller amount.
For the meatballs:
1¼ lbs. “meatloaf mix” - equal portions of ground beef, veal and pork
4 eggs, lightly beaten
½ cup freshly grated parmigiano cheese
½ cup chopped parsley
1 cup Italian style breadcrumbs
2 cloves garlic, grated
Olive oil
Add the eggs to the meat and mix lightly. Add remaining ingredients and mix lightly but thoroughly. Form meatballs keeping hands rinsed in cold water. (Makes about 20 meatballs.)
Heat a large, heavy stockpot (I use a 10 qt.) and add enough olive oil to cover about ¼” deep. Let the oil heat and add 6 or 8 meatballs to pan. Allow to brown and then turn to brown on all sides. Remove to a clean bowl and continue browning remaining meatballs, sausage and hardboiled eggs, if using.
For the sauce:
2 cups chopped onions
3 or 4 plump garlic cloves, finely chopped or grated
8 28 oz. cans crushed tomatoes
1½ tablespoons dried oregano
1½ tablespoons dried basil
½ teaspoon crushed red pepper
Add a little more olive oil to the pan if necessary and add the onions. Cook until softened and add the garlic and cook for 2 minutes more. Add the tomatoes and remaining ingredients. Stir to combine and bring to a boil. Return the browned meats to the pan and cook at a simmer for 4 to 5 hours.
Note: I like to use a Flame Tamer to prevent the sauce sticking on the bottom. If you don’t have one, keep the heat as low as possible to allow a simmer and stir frequently. WATCH THE VIDEO DEMONSTRATION BELOW
Comment;
Betty;
My spaghetti sauce is very much like yours except that I add a potato along with the meats and eggs.
I don't have this recipe written down (watching my mother, Nanna , A. Mamie) I just eyeball everything. My mother was not one for writing recipes down.
Now when anyone ask me for my spaghetti sauce I'll give them a copy of yours.
One year we had some college soccer players over for dinner (they would help my husband Gil coach youth soccer) they went crazy for the spaghetti meal and couldn't get over that there was sausages, eggs and potatoes in the sauce. Whenever we hear from them, they always mention the sausage,eggs & potatoes in the sauce.
Enjoy watching your videos, I always learn something new. Loretta D.
Here is a short video on how to make our favorite meatballs (Recipe is above);
This is a dish I served to my sister and brother-in-law a couple of weeks ago. My sister told a friend about it and her friend requested I post the recipe (with a video!) So here it is. It is a relatively economical way to enjoy lobster since one 1½ pound lobster serves two.
Ingredients
1½ lobster, cooked (ask your fish man to do this for you )
1 shallot, finely diced
1 tablespoon butter
1 cup diced tomatoes (canned are fine)
½ cup white wine (See Q&A below)
¼ heavy cream
6 - 8 ounces of pasta of your choice
Put a large pot of water on to boil.
In a large baking dish, break apart the lobster and remove the meat, reserving all the juices and the liver and tomalley (the green parts - the tomalley may be pink depending on how long your lobster was cooked). I know this doesn’t look very appetizing but, trust me, it adds immeasurably to the flavor of the dish.
Remove the meat and cut into bite size pieces.
In a large skillet, melt the butter, add the shallot and cook over medium heat until softened.
Add the tomatoes and reserved juices from the lobster and cook for 5 minutes until they start to break down.
Salt the water for the pasta and cook the pasta one minute less than the directions state.
Add the white wine and cook for a further 5 minutes.
Add the cream and cook until the pasta is almost ready.
Add the lobster and cook for just a minute or two.
Transfer the pasta to the skillet using tongs - don’t be concerned with the water clinging to the pasta - you want this.
Cook the pasta in the sauce for about a minute - mixing well.
Transfer to serving bowls and enjoy!
If you wish, you may add crushed red pepper to this dish - do so when you add the tomatoes.You may also garnish the finished dish with some freshly shredded basil leaves.
Add my favorite Caesar Salad (See video) and you have a great meal.
Watch the Lobster Pasta Sauce video:
COMMENT:
DON'T USE "COOKING WINE"!
Q. Hi Betty, What kind of white wine did you use for the lobster sauce. Linda M.
A. Any non-sweet white wine will do. I used Pinot Grigio, but I always have a small bottle of white vermouth, which basically lasts forever, on hand if I don't want to open a bottle. Whatever you do, don't use that ghastly stuff labeled "cooking wine".
