cook this!

[gfrancie]

I have made tortellini from scratch one or two times beforehand, but I always have fun with the process. It is often about patience and achieving perfection. Some might call this obsessive compulsive, but let's not hand out too many labels, shall we?

For the filling I took prosciutto and tore it up into small pieces. It isn't the easiest meat in the world to slice when it has already been sliced paper thin. I figured that since it was going to be in something else, presentation could be improvised in a more casual manner. I then grated Munster, English farmhouse cheddar (a rich creamy sharp cheese) and of course Parmesan. I then mixed in one egg, some minced fresh basil and a touch of salt and pepper. It was a filling that glistened. I put tiny spoonfuls into the rounds of freshly made pasta dough, let it sit (covered) for an hour and then I made a few things to accompany the dish.
For the tortellini I decided to saute fresh bay scallops in butter and then add a sliced up roasted bell pepper. Once the scallops were opaque I added some tomato paste, turned up the heat and caramelized everything. After awhile a shade best described as dried blood is achieved in the pan with the ingredients I took fresh basil tore up the leaves and tossed it into the pan. Once I had cooked the tortellini I tossed it into the scallop,peppers mixture and voila a simple happy kind of dish.
I also made stuffed mushrooms and everyone ate until they were round blobs on the sofa.
I then waited until they passed out and I checked their persons for jewelry and cash.
I made out like a bandit. *laughs*

Tonight I am making a chicken cordon bleu (I have never made that before) and a hollandaise sauce for the asparagus.
Really I am just trying to see if my boyfriend will have a heart attack before he is twenty five.

....

I need a nap.

Comments

[dalamar437.livejournal.com]

I think I'll just start printing off your live journal and call it the "gfrancie cook book"

[gfrancie.livejournal.com]

I demand royalties.

[thiscantbesoy.livejournal.com]

While we're confessing our darkest sins, I need to tell you that all my life I have thought prosciutto was cheese. I've never seen nor sampled it.

[gfrancie.livejournal.com]

It is a very very fancy pancy kind of ham.
I think you might like it.

It is delicate, often sliced paper thin, very salty and very sexy.

And I love me some salty

[thiscantbesoy.livejournal.com]

Sounds like I might well enjoy it. I am beginning to lose all ability to consume meat without feeling horrifically repulsed, but I do still enjoy a super-thin lunchmeat, so I am thinking I would enjoy a super-thin fancy pancy meat.

Re: And I love me some salty

[gfrancie.livejournal.com]

It can be rich, but if you consume it in small pieces you might like it.

Go to Delaurenti's at the market and they can hook you up with some fine meat.
It does look expensive, but just buy a little bit.

[thiscantbesoy.livejournal.com]

Do you happen to have any divinely-inspired recipes for all-cheese tortellini, or just vegetarian tortellini?

Also, do you have to have a pasta maker/press thing to make the dough? If not, how would one go about making it?

[gfrancie.livejournal.com]

For a simple cheese tortellini, grate three cheeses you like (for a vegetarian element add diced mushrooms) toss in an egg, some seasonings/spices mix it all up.

I don't really have a press, but you don't need one for tortellini.
I roll out the dough, take a small glass and cut circles out that way. Low-tech.

[thiscantbesoy.livejournal.com]

What's the recipe for simple dough? Like, flour, egg, water, the end?

[gfrancie.livejournal.com]

2 cups cake flour (not self-rising)
1/2 cup all-purpose flour plus additional for kneading
1 teaspoon salt
4 large egg yolks
3 tablespoons extra-virgin olive oil
1/2 cup water

Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.

I don't use a food processor I just mix it together with my hands and it comes together quite nicely.

here (http://eat.epicurious.com/gourmet/kitchen_notebook/index.ssf?/gourmet/kitchen_notebook/tortellini.html) is a good piece on how to form the dough into the tortellini.

[thiscantbesoy.livejournal.com]

Excellentia.

[sarahparah.livejournal.com]

I am salivating.

[gfrancie.livejournal.com]

Would you like a napkin?

[sarahparah.livejournal.com]

No, I would like a bowl of tortellini.

[gfrancie.livejournal.com]

Everyone ate it all.
the bastards.

[slow-century.livejournal.com]

I make a tortellini soup from scratch, it has a chicken stock base and plenty of basil and sage. Yummy. I've never used prosciutto, though, that sounds amazing...maybe prosciutto and a bit of brie inside...good thoughts...

[gfrancie.livejournal.com]

That sounds pretty darn tasty. I should give that a try.

You're Amazing!

[closh2.livejournal.com]

All I can say is you're awsome! I'll be using these recipies for a certian boy I met at you know where if all goes well with the talk tomorrow! Wish me luck!