Tag Archives: butter

Best Pasta Recipes on the Net (August 2013 Edition)

Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. While the name comes from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt.

There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.

It’s fast, easy and everyone loves it – little wonder that pasta is one of the most popular dishes in the world. Quick, tasty and filling – pasta is perfect for midweek meals.

Here are the best pasta recipes from the month of August 2013. If you think other recipes also deserve to be on this list, please leave a comment.

Best Pasta Recipes on the Net (August 2013 Edition)
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Here are the best pasta recipes from the month of August 2013 — thefoodexplorer com, Best Pasta Salad Recipe with Italian Dressing, pasta recipes, Zesty Italian Dressing Pasta Salad Recipe, Zesty Italian Pasta Salad

Soft Peanut Butter Cookies

This is a great version of classic peanut cookies (with the mandatory criss cross, of course). You get a hint of crunch from chunky peanut butter, but otherwise they are tender, moist and very peanut buttery.

I modified the recipe from Flour by Joanne Chang. Her recipe makes huge, bakery-size cookies, but with this halved version you’ll get about 32 tablespoon-sized ones. I also tweaked the amount of peanut butter slightly to keep this in line with other versions of the classic PB cookie.

Another thing I did that was not in Joanne Chang’s recipe was to roll the balls of cookie dough in granulated sugar. This didn’t add much in the way of texture (although it would if you wanted to try rolling them in turbinado, or another coarse sugar), but it did add a sandy layer of sweetness. I would say that step is optional. I also like a peanut butter cookie loaded with mix-ins, but when I want the classic, I think I’ll be sticking to this version.

Soft Peanut Butter Cookies
Adapted from Flour by Joanne Chang
Classic PB cookies require classic peanut butter. In other words, don’t use the “natural” type, even if it says something like “no stir.” I like Jif chunky, but smooth peanut butter will work too.

Makes 32 cookies

1/2 cup (114 grams) unsalted butter
1/2 cup (100 grams) granulated sugar, plus additional 1/4 cup for rolling dough (optional)
1/2 cup (110 grams) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (192 grams) chunky peanut butter
1 1/3 cups (188 grams) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 1/2 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 5 minutes (you can also use a handheld electric mixer and beat for about 8 minutes), scraping down bowl as needed. Add egg and vanilla and beat on medium speed until thoroughly combined, about 2 minutes. Add peanut butter and beat on medium-low speed until thoroughly combined, 2 to 3 minutes.

With mixer on low speed, slowly add flour mixture and beat just until dry ingredients are incorporated. Cover and refrigerate at least 3 hours or up to 24 hours.

Preheat oven to 350 F and add remaining 1/4 cup sugar to a small bowl, if using. Scoop dough in slightly rounded tablespoons, roll into a ball and roll in sugar. Place on ungreased nonstick baking sheet (I used insulated baking sheets) about 2 inches apart. Gently flatten cookies by pressing with a fork to make a criss cross pattern. Bake in the center of the oven, 1 sheet at a time, until cookies are very light golden brown at the edges, 8 to 9 minutes, rotating sheet about halfway through. Cool on baking sheet for 5 minutes, then transfer to a wire rack and cool completely. To store for longer than 24 hours, wrap tightly and freeze; defrost at room temperature.

Source: A Mingling of Tastes

Trisha Yearwood’s Chocolate Torte Recipe

Recipe borrowed from The Sporadic Cook

3 1/2 sticks butter (1 cup at room temp)
5 ounces unsweetened chocolate, melted
7 cups sugar
2 1/4 cups evaporated milk
3 tsp vanilla
1 tbsp instant french roast coffee granules
6 large eggs, room temp.
2 cups plus 1 tbsp milk
4 cups self rising flour

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Chocolate Mousse Recipe

Recipe borrowed from Tomato Kumato

1/2 tasse crème entière
400 g. 70% dark chocolate, chopped
6 tablespoons butter
4 egg yolks
10 egg whites plus 4 egg whites (you may not need the extra four)
1 tablespoon sugar
1 tablespoon vanilla sugar
2 tablespoons unsweetened cocoa
1/4 teaspoon salt

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