Handmade Pasta

March 20, 2013 By makingitwithdanielle in Pasta, Recipes, Vegetarian Tags: eggs, flour, handmade pasta, handmade pasta dough, homemade pasta, homemade pasta dough, how to make your own pasta, how to make your own pasta dough, lasagna, martha stewart's cooking school, martha stewart's cooking school handmade pasta, no fuss way to make your own pasta, pappardelle, pasta, pasta dough, ravioli, simple way to make your own pasta, spaghetti 21 Comments

There truly is nothing like handmade pasta dough. My husband and I made our own for the first time a couple years ago after seeing it done on a cooking show. We had no idea what we were doing and while it turned out okay, it wasn’t good enough to make us start doing it all the time. When my parents got me Martha Stewarts Cooking School for Christmas (find it HERE) and I got to the pastas section, I decided to give it another go. That was back in January and we have been making our own pasta ever since. The cool part about it is that there’s just 3 ingredients (eggs, salt & flour) and you can use the dough to make so many different things with the sheets. You can leave them whole for lasagnas or rolls, layer them on top of one another to make your own ravioli, or cut it into strips thick or thin as you want to make everything from pappardelli to spaghetti! You don’t need specialty flour (which is what I had always heard), need those fancy pasta rollers (we use a clay conditioning machine we got for 15$) or high tech pasta hanging racks (we use plain old hangers on our cabinet knobs)… you just need an open mind and you too will soon be making your own pastas. It tastes so might lighter and delicate than store-bought and the possibilities with it are truly endless. Mix and match any cut of pasta with any sauce or seasonal vegetables and you can make dishes to cater to literally anyone! On a side note, I’m offering free shipping on all the headpieces & headbands in my Etsy shop (find it HERE) until 4/1 so be sure to check that out! Click here to get the recipe and see how it’s made!

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Basic Risotto

March 13, 2013 By makingitwithdanielle in Pasta, Recipes, Side Dishes, Vegetarian Tags: arborio rice, basic risotto, basic risotto recipe, butter, chicken stock, cottura, deglaze, dinner, dry white wine, garlic, garlic infused olive oil, homemade chicken stock, homemade vegetable stock, how to make a great risotto at home, how to make risotto, italian risotto, main dish, mantecatura, olive oil, parmesan cheese, peas, professional risotto at home, risotto, risotto with peas, side dish, soffrito, tostatura, vegetable stock, vegetarian, vegetarian risotto 7 Comments

After taking it easy the last couple of days and sleeping for twelve straight hours last night (seriously!), I am finally starting to feel like a normal human being since catching this cold! My husband and I are trying out CrossFit starting this afternoon so hopefully I can sweat out what’s left and be back to business as usual for the rest of the week! A few months ago I did a post for Champagne Risotto and after making it then for the first time, we have made probably a dozen different versions of risotto. That recipe was for a two person serving so I thought it might be helpful to share a basic risotto which serves a larger group (4-6) and can serve as the base for just about any kind of risotto you like. Add in whatever vegetables are in season and you can easily make this your go-to recipe for all year round! Click here to get the recipe and see how it’s made!

Tahini Dressing

March 6, 2013 By makingitwithdanielle in Recipes, Salads & Dressings, Vegan, Vegetarian Tags: alicia silverstone, basil, extra virgin olive oil, garlic powder, homemade tahini, homemade tahini paste, how to make your own dressing, mini food processor, oregano, paprika, pepper, salt, sesame seeds, soy sauce, tahini, tahini paste, tahini recipe, the kind diet, toasted sesame seeds, vegan dressing, vegan salad dressing, vegan tahini dressing 15 Comments

I’m not a huge fan of salad dressing… I’ll usually just use a really good balsamic vinegar with a touch of olive oil but this is such a delicious one that I had to share it with you. A nice departure from normal dressings, this one had a really savory and nutty taste that pairs incredibly with the crispness of a salad. The base for it is Tahini paste, which is essentially just ground up sesame seeds with a little bit of oil. You can probably find this at your grocery store, but I always just make it myself because it saves a lot of money and it’s so easy to do. You can use the tahini paste for a lot of things (put it on toast, eat it like hummus, etc) but with the addition of a few more ingredients this gets transformed into an even more versatile dressing. I love it with the chickpea falafels from THIS POST, on top of a piece of salmon with lemon slices, in place of the goat cheese in the Mediterranean Grain Salad from THIS POST… the possibilities are endless! Click here to get the recipe and see how it’s made!

Bolognese Sauce

March 2, 2013 By makingitwithdanielle in Beef, Pasta, Pork, Recipes Tags: bay leaf, bolognes sauce with fresh pappardelle, bolognese, bolognese sauce, bolognese sauce from scratch, bolognese sauce recipe, butter, carrots, celery, dry white wine, dutch oven, fresh thyme, ground pork, ground veal, handmade pappardelle pasta, homemade chicken stock, martha stewart, martha stewart bolognese sauce, martha stewart's cooking school, olive oil, onion, pappardelle, ragu alla bolognese, ragu alla bolognese recipe, soffritto, tomato puree 5 Comments

The thing I was most excited about when my parents got me Martha Stewart’s Cooking School for Christmas was being able to learn how to make things I’d never done before. There’s a lot of things my husband eats that I don’t and I wanted to be able to not only learn how to make them for him but learn how to make them correctly. Whenever we eat out at Italian restaurants my husband gets Pasta Bolognese and I’m ashamed to say I’d never even tried it! When I was trying to decide what we would cook together this weekend, I stumbled across this in the book and decided it would be perfect for a cold Saturday night in. This recipe is really easy, the hardest part is letting it simmer for 3-4 hours because it smells SO good and you can’t wait to eat it! Another big plus is that this makes over 8 cups of sauce so we’ve been enjoying leftovers all week long. We served ours with handmade Pappardelle pasta (get that recipe and tutorial HERE) but this can be served with any kind of pasta (try making your own gnocchi!) or even used in lasagna! Click here to get the recipe and see how it’s made!

Puff Pastry Breakfast Squares

February 25, 2013 By makingitwithdanielle in Breakfast, Pork, Recipes Tags: bacon, bacon on puff pastry, butter, easy breakfast, easy brinch idea, fried egg, Fried-Egg-and-Bacon Puff Pastry Squares, frozen puff pastry, martha stewart, puff pastry, puff pastry breakfast, puff pastry breakfast squares, thick cut bacon 6 Comments

This weekend went by far too quickly, as my husband and I spent most of it working, but we did have a VERY lazy day yesterday. We like to cook a big breakfast together on Sunday mornings, but since we spent a long time in the kitchen the night making before dinner we wanted something easy this week. I decided on these little breakfast squares, which is just bacon and egg atop a piece of puff pastry but it tastes incredible. The buttery, flaky puff pastry is the perfect vehicle for the greasy bacon and the creaminess of the egg yolk plays so well with it. A light sprinkling of fresh thyme gives a nice lemony herbaceous quality that rounds out the whole dish. The best thing about this recipe is that it’s a nice quick and easy breakfast to add to your weekend repertoire (and your weekday one!) plus it looks impressive enough for company! This would be awesome to make for a brunch… make the puff pastry/bacon squares hours ahead of time, then warm under the broiler before adding the eggs! What I liked about this is you can make it just for two or for a crowd… try serving it with my oven baked hash browns.

Click here to get the recipe and see how the breakfast squares are made!

Brush Embroidery & Heart Cookies

February 18, 2013 By makingitwithdanielle in Desserts, Recipes Tags: 7 minute frosting, best sugar cookie recipe, bridal shower cookies, brush embroidery, brush embroidery cookies, brush embroidery sugar cookies, brush embroidery tutorial, Cookies, fancy valentine's day cookies, grandmother's cookie recipe, heart cookies, how to make hearts in cookie icing, lace cookies, pink, piping cookies, red, Royal Icing, seven minute frosting, sugar cookie recipe, Sugar Cookies, valentine's day cookies, wedding cookies, white 26 Comments

I hope that all of you had a great weekend (which if you’re lucky enough to have today off is still going!) as well as a wonderful Valentine’s Day. We’re not fanatics about the day around here, but I did make a big dinner on Saturday night and these cookies for dessert so I guess you could say we celebrated! I hadn’t planned on making a dessert, but I saw this painting technique on a leather bag this week on a DIY blog and I thought it would be cool to try it on a cookie. I tried out the technique night before using some fabric paint and scraps of paper and it was surprisingly easy. It is actually a lot easier to do than it looks – a little practice makes perfect as usual – and I think they look really impressive. I wanted to mix things up a little so I used another technique I’ve used in the past but this time made little hearts swirled into the cookie’s icing. I think it was a cool mixture of colors and designs and when they were all plated up it was so girly I loved it. Click here to get the recipes and see how they’re made!

Sorbet Mimosas & Oven Baked Hash Browns

February 11, 2013 By makingitwithdanielle in Breakfast, Cocktails, Recipes, Vegetarian Tags: baked hash browns recipe, bridal shower cocktail, champagne, champagne cocktails, easy oven baked hash browns, hash browns, how to make hash browns, how to make hash browns in the oven, mimosa, mimosas with sorbet, orange juice alternative mimosa, orange sorbet, oven baked hash browns, sorbet, unique mimosa 5 Comments

Since things have finally calmed down from the holidays and the madness of trying to finish projects for the bedroom, we invited my parents to come up for the weekend and we had such a great time! They braved the winter storm Nemo and made it here Friday night just in time for us to head out to our mall for dinner at Gordon Biersch (I am obsessed with their goat cheese and hummus salad!). We split up on Saturday… my dad and husband went indoor golfing at Frog Hair and my mom and I went shopping around town. We wanted to try something new for dinner so we went to the Pan American Grille and Brewery which is part of the renovated and reopened Hotel Lafayette. Not only was the food delicious but I was dying over the decor. As you probably know by now, I am a big sucker for Art Deco style and this was it from head to toe. We had a great time trying new cocktails and watching the Sabres game. Sunday my mom and I cooked a big breakfast, which is where the two items in today’s post came from. My mom discovered the idea of swapping out orange juice for orange sorbet in mimosa and I wanted to show you guys how we make our own hash browns using the mandolin from my last post. I got a few questions about it so I’ll include all the info about it in the post and give you this cool alternative to the store bought pan fried hash browns! This would also be an awesome thing to make for breakfast in bed for Valentine’s Day! Click here to get the recipes and see how they’re made!

BBQ Sweet Potato Chips

February 7, 2013 By makingitwithdanielle in Appetizers, Recipes, Vegan, Vegetarian Tags: bbq chip recipe, bbq chips, bbq sweet potato chip recipe, bbq sweet potato chips, cumin, food, ground cayenne pepper, homemade bbq chips, homemade bbq sweet potato chips, homemade chip recipe, homemade chips, homemade potato chips, homemade sweet potato chips, how to make homemade chips, mandoline slicer, paprika, salt, snack, sweet paprika, sweet potato chips, sweet potatoes, vegetable oil 11 Comments

My husband and I love going out and doing stuff just as much as the next person but sometimes our favorite thing to do on the weekend is try out new recipes, curl up on the couch and watch bad scary movies. Since we finally were done with all the bedroom projects and we got some snow, that’s how we spent this past weekend. My husband came up with this recipe to try and they were SO good. The best part is that this recipe is incredibly easy and super cheap to make… just two potatoes made everything you see above (minus a good amount that we ate while we were making them, lol). The coolest part is that you can make these ahead of time and eat them whenever you want… they’re also a unique alternative to plain old potato chips! Click here to get the recipe and see how they’re made!

Vegetable Stock Two Ways

February 1, 2013 By makingitwithdanielle in Recipes, Vegan, Vegetarian Tags: asparagus, basic vegetable stock, basil, bay leaf, celery, celery stalk, chopped mushrooms, homemade stock, homemade vegetable stock, how to make stock in a pressure cooker, how to make vegetable stock, leeks, martha stewart cooking school vegetable stock, mushrooms, olive oil, onion, parsley, peppercorns, pressure cooker, quick cooking stock, stock, thyme, two ways to make vegetable stock, vegetable, vegetable stock, vegetables, vegetarian, water 4 Comments

Last week I showed you how to make your own chicken stock two different ways (a basic stock and a pressure cooked one) and now I have an even easier stock, a homemade vegetable stock! The coolest part about making your own, aside from the fact that store bought vegetable stock is expensive, is that you can add whatever vegetables you like most. You can even draw flavors from parts of vegetables you’d normally throw away like tops of onions, the bad ends of asparagus, the stems of parsley, etc. so you save a lot of waste too. I keep a container in our freezer and I add scraps like these to it… that way when it’s time to make stock I just pop it out of the freezer and in to the pot! You can get as mild as you like with a vegetable stock but you can also get a really intense flavor by adding things like dried mushrooms. Try adding leeks to make it more sweet or mushrooms for an earthier flavor but avoid stronger vegetables like artichokes, cabbage, spinach, broccoli or cauliflower because these will make your stock bitter. I’ll show you a very basic vegetable stock in a stock pot and then an even faster on in the pressure cooker, each one yields just over 2 quarts of stock. Click here to get the recipes and see how they’re made!

Radicchio & Mushroom Chicken Roulade

January 28, 2013 By makingitwithdanielle in Poultry, Recipes Tags: blanched radicchio, boneless skinless chicken, boneless skinless chicken breasts, butter, chicken, chicken breast, chicken cutlets, chicken roulade, chicken roulade recipe, dinner, fresh sage, kitchen twine, marsala wine, mozzarella cheese, mushrooms, olive oil, radicchio, radicchio and mushroom chicken roulades, roulade, sage, shallots, shiitake mushrooms, skinless chicken breasts Leave a comment

As seems to be the new normal, this weekend flew by! It seems like now that we have so many projects for the bedroom going (see one here and another here) it’s always a mad dash to see how much we can pack in to the two days a week we have off from work! We’re in the home stretch now… we finished painting the dressers and got some of the drawer fronts done this weekend. I can’t wait until the rest are finished because the dresser is AWESOME! I think I mentioned this roulade a few weeks ago because it’s what I made to go with the champagne risotto. I love any dish involving chicken and I especially love making roulades because it’s relatively easy and adds so much flavor. I used to freak out when the chicken would bust open while rolling and panic that it wasn’t perfect but what I’ve come to learn is that it all tastes the same in the end so don’t sweat it! This roulade is a super thin cutlet of chicken filled with blanched radicchio, mushrooms, sage, marsala wine and mozzarella cheese. The cool part about roulades is that they have to set up after being rolled for at least an hour so I like to make them a day ahead of time. That way you just pull them right out of the fridge and cook them, it doesn’t get any easier! Click here to get the recipe and see how it’s made!

Making It With Danielle

Recipes, crafts and easy homemaking tips that will bring the domestic goddess out of you!

Category Archives: Recipes

Handmade Pasta

Basic Risotto

Tahini Dressing

Bolognese Sauce

Puff Pastry Breakfast Squares

Sorbet Mimosas & Oven Baked Hash Browns

BBQ Sweet Potato Chips

Vegetable Stock Two Ways

Radicchio & Mushroom Chicken Roulade

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