Homemade Pasta Workshop May 14th at Two Blokes Brewing with Chef Michel!
Join us at the Homemade Fettuccini Workshop!
Ready to roll up your sleeves and dive into the art of making fresh pasta from scratch? Look no further! At this hands-on workshop, you’ll learn how to create delicious fettuccini noodles right in the heart of Mount Pleasant, SC at Two Blokes Brewing. Chef Michel Vejar will guide you through the process, sharing tips and tricks along the way.
Whether you’re a pasta-making pro or a complete beginner, this event is perfect for anyone who loves good food and good company. Get ready to knead, roll, and cut your way to a plate of perfect homemade fettuccini. Don’t miss out on this fun and interactive culinary experience!
You’ll be having an entire meal at this workshop: bread and roasted red pepper dip appetizer, a fennel salad with tangerine dressing, 4 complimentary sauces to top your pasta and coconut cake for dessert.
For your convenience you can now SHOP on this page for your cooking accessories and ingredients below the written recipe. I am a Amazon associate affiliate so all you have to do is click on each of the product photos and it will take you to purchase that product.
Here we are at Two Blokes Brewing in Mount Pleasant, SC learning to make homemade ravioli! There’s nothing more rewarding then making pasta from scratch, cooking it up fresh and then topping the raviolis with your favorite sauce. This was a very fun group that caught on quickly and truly appreciated learning the art of pasta making. Check out some of the Ravioli Workshop photos. The Ravioli recipe follows below.
My culinary workshops at Two Blokes Brewing in Mount Pleasant, SC are both educational and enjoyable in this relaxed atmosphere! At this particular March 28th workshop everyone learned how to make homemade potato gnocchi! The best part was cooking up what you made and smothering the freshly made gnocchi with prepared sauces at the chaffing stations. The variety of sauces to choose from at this class consisted of tomato-basil sauce, vodka sauce and white wine and dry cream sherry cheese sauce. Also included, fresh baked rosemary focaccia for appetizer, a spring fennel & citrus salad with tangerine dressing and giant chocolate chip cookies for dessert. All of these recipes available on this website, click on the hyper link to go to the preferred recipe.
Here’s some pics from the very fun gnocchi workshop and a recipe link as well!
Valentine’s Day Pasta workshop at Two Blokes Brewing on Tuesday, February 14, 2023!
We have your Valentines Day plans set at Two Blokes! Learn to make homemade pasta from Chef Michel Vejar with your special someone or some friends this Valentine’s Day!
The Workshop includes a class where you will learn everything you need to make pasta, then you will make your own for dinner! After you are finished, you will enjoy a full meal with the fruits of your labor. Michel will be providing everyone with a Caesar salad, tomato-basil or vodka sauce for the pasta & chocolate crackle cookies.
For your convenience you can now SHOP on this page for your cooking accessories and ingredients below the written recipe. I am a Amazon associate affiliate so all you have to do is click on each of the product photos and it will take you to purchase that product.
There’s nothing like the tender yet slightly chewy feel and taste of homemade pasta. There are thousands of recipes out there to make homemade pasta. In my test kitchen this recipe is perfectly balanced for achieving the most important qualities in texture and taste for making homemade pasta.
My recipe combines both 00 flour and 00 semolina giving a better texture and mouth feel to your pasta. In our world of easy ordering on Amazon you can get the Caputo Brand in both “00 flour” and a very fine “Semolina Flour – Il Grano Turo” in 2.2 lb. bags delivered same day.
Rule of thumb is homemade pasta is always better the day its made with only a little drying out time, keep it covered with dish towel or saran. It does freeze beautifully, just layer it in between layers of parchment in fettuccine bundles in a hard container so it doesn’t get crushed when you move things around in your freezer. When ready to eat thaw in frig over night, run your fingers thru after they thaw to air out and keep covered until ready to boil or drop the pasta into salted boiling water immediately from frozen form.
Follow my step by step directions below and you’ll feel like a pro making your own homemade pasta. Don’t forget to try some of my sauces like Tomato Basil Sauce, Vodka Sauce, or my Pesto Sauce.
Ingredients:
1 3/4 c. 00 Flour (Caputo Italian Flour) “spoon and measure”
1 1/2 c. Semola flour (Caputo Di Grano Duro) “spoon and measure”
1/4 c. Semolina Flour (Granule texture) ONLY to keep pasta separated while drying out. NOTE: this does NOT go into the dough mixture
4 whole eggs
2 egg yolks
1 tsp fine salt
1 tbsp. water
Directions:
Add flours and salt to food processor, pulse to combine
Add in all eggs and water, then pulse just until dough comes together, almost a ball
Empty out onto work surface and knead for 10 minutes using dough scrapper to gather little pieces into the dough ball
Shape into round disc and cover with saran wrap, let sit 30 minutes
Uncover and cut into 6 pieces, 6 triangular shape pieces
Take 1 piece at a time, flatten out and put thru #1 on Kitchen Aid pasta roller
Fold in 1/2 and put thru at #1 again
Next, make trifold (letter fold) and put thru #1 2x more for total of 4x in #1 setting
No more folding is needed at this point
Now put pasta sheets, WITHOUT folding, setttings #2, #3 & #4 one time thru
Then comtinue 1x on settings # 5 and #6
Change out Pasta Roller for Fettucine or linguine rollers and gently feed flat past sheet thru the top of the roller catching molded strands as they come out the bottom
Lay down cut pasta onto coarse Semolina to dry out for 15 minutes
Repeat with the other pasta wedges until all your pasta is cut
Add to salted boiling water for 2 minutes for all-dente pasta and serve with favorite sauce
How fun it is when St. Patrick’s Day rolls around knowing corned beef and all the fixings are going to be on the dinner table. Well, here’s the answer to all that leftover corned beef now sitting in your frig! So many of you have loved eating my Risotto Reuben Balls appetizer at my demos but they are a little time consuming. So now I have 3 more corned beef appetizers that are not as complicated but equally as satisfying! All of these new appetizers can be also be served with my amazing homemade Thousand Island Dressing.
Appetizer #1 – Reuben Dip. It’s utterly scrumptious and probably a lot less messy to eat then an actual sandwich.
Appetizer #2 – Jalapeno Poppers or Stuffed Mushrooms. The mushroom version for those who can’t handle the pepper heat.
Appetizer #3 – Baked Corned Beef and Cabbage Egg Rolls. An absolute no brainer for ease and deliciousness!
Appetizer #1 – Reuben Dip
Ingredients for Reuben Dip:
1 c. finely chopped corned beef
8 oz. Philadelphia cream cheese (room temperature)
1/2 c. drained sauerkraut (remove excess moisture with papertowels)
Add all above ingredients into a large mixing bowl and stir to combine
Add mixture to 9×13 baking dish and bake 15-18 minutes until bubbly around the edges
Serve with bagel chips or pita chips
Appetizer #2 – Baked Jalapeños Poppers or Stuffed Mushrooms with Corned Beef
Ingredients for Baked Jalapeño Poppers or Stuffed Mushrooms:
12 jalapeños or mushrooms
8 oz. cream cheese
2 tbsp. Hellman’s Mayo – (OPTIONAL, makes is lighter)
1 1/2 c. shredded cheddar cheese, orange
1/4 c. shredded swiss cheese
1 garlic clove grated
3-4 strips crispy bacon, finely chopped
1/8 tsp each salt & pepper
Directions for Baked Jalapeño poppers or Stuffed Mushrooms:
Per-heat oven to 400°
Wearing gloves wash and slice jalapeños length wise thru stem
With a small spoon scoop out seeds and white pith
Mix all ingredients above in medium bowl
Spoon about a tbsp of mixture into each halved jalapeño, should be almost level with edge of pepper
Place on a parchment covered cookie tray and bake 12 minutes, just until melted and slightly golden, if you over bake all the stuffing will fall out of limp pepper
Appetizer #3 Corned Beef and Cabbage Egg Rolls:
Ingredients for Corned Beef Egg Rolls:
1 c. shredded corned beef
1 1/2 c. thinly sliced cooked cabbage
1/4 c. shredded raw carrot
Canola oil for brushing egg rolls
Egg roll wrappers
Directions for Corned Beef Egg Rolls:
Pre-heat oven to 400°
Place sheet of parchment down on cookie tray
Add corned beef, cabbage and carrot to a medium size bowl and mix gently to combine
Place egg roll wrapper in on work surface with point towards you
Add 1/4 c. mixture to the center of egg roll wrapper, slightly below middle
Dip your finger in small cup of water and rub on point edges on the opposite side away from you, it will seal the edges
Fold up point closest to you up over mixture, then tuck point under mixture
Then fold over left and right sides
Now begin to roll up egg and place seam side down on parchment paper
Once all egg rolls are placed onto cookie tray brush lightly with canola oil, on each side
This Persian kotlet appetizer is also Persia’s version of a the All-American burger! Kotlet is made with a grated Russet potato that’s been boiled, grated raw onion, egg, saffron, allspice, salt and pepper. It’s formed and pressed into ovals, then dipped into breadcrumbs and shallow fried. It’s typical for this Persian kotlet to be served on bread, lavash bread or pita with sliced tomato, onions and pickles. My dear friend and amazing cook from San Francisco, Anita Vejar, helped to inspire and guide me thru these yummy Persian recipes.
This kotlet was the second appetizer served at Sholeh and Keith’s wine pairing dinner party, the Persian inspired dinner. You recently saw the delicious kuku recipe that I posted which was the first course at this same gathering.
The winning wine pairing for this kotlet was the wonderful Rombauer Chardonnay over the Spanish Tempranillo-Syrah blend. The suggested wine pairing for this Persian kotlet course came from my wine connoisseur friends in California, Jim and Jen Lee and they were right on. The wine pairing for the lamb and chicken main course was a tie between California Petite Sirah and Australia Shiraz.
What’s the difference you might ask? First of all, Shiraz and Syrah are of the same grape varietal and different in name only depending on which country they were grown in. For Example, in Australia the wine is referred to as Shiraz and in France its called Syrah. On the other hand, Petite Sirah is of a different grape varietal then Syrah & Shiraz. Petite Sirah is a distant relative of Syrah, the outcome of a cross between the Syrah and Peloursin grapes. Petite Sirah is a somewhat smaller size resulting in more skin-to-pulp ratio giving you inky, bold-rich flavors with notes of wild blackberries.
With my Greek ancestry and love of Mediterranean food I was excited about making the Persian cucumber sauce. Tzatzikiis a similar sauce although tzatziki has all the juice is drained before adding the Greek yogurt where as this Persian cucumber sauce does not. The Persian cucumber is easier than the tzatziki with the omission of that one step.
If you have never added saffron to your rice you have no idea what you’re missing! Saffron, called threads, are derived from the Crocus Sativus flower (Saffron Crocus) giving the rice a rich golden-yellow hue which is sweet and luscious in flavor, almost velvety. Next time you make your rice just add in just a few strands of saffron and you’ll see what I mean. You may never want to eat plain white rice again! SEE LINK BELOW to purchase Saffron and basmati rice at a great price, along with other great finds!!
~Paired with Rombauer Chardonnay, California or a Tempranillo-Syrah Blend, Spain~
Ingredients for Persian Kotlet:
1 lb ground beef OR turkey burger
1 medium size Russet potato, boiled, cooled & grated
1 small Vidalia onion, grated
1 ex lg egg
1/2 tsp salt
1/4 tsp each allspice, saffron and pepper
1 cup plain or seasoned breadcrumbs
1 cup vegetable oil for sautéing
1 recipe for Persian cucumber sauce (see below)
(Also can serve with lavash bread, thinly sliced tomato, red onion and half-sour pickles-like a burger!)
Directions for Persian Kotlet:
Add medium size potato to small pot of cold water and bring to a simmer for 30 minutes
Remove the potato from the water and let sit until it’s cooled enough to handle then remove the outer skin and grate into a medium bowl
Add grated onion to this bowl along with ground beef and spices
Mix together until well combined
Form the mixture into a regular size meatball-like shapes and then flatten out into ovals
Add 1/2 cup vegetable oil to a medium size pan over medium heat
Dip the oval shaped meat into the breadcrumbs and then into the hot oil
Sauté for approx. 4 minutes on each side like you would a meatball
Place the cooked Kotlet onto paper towels to absorb excess oil
Repeat until all the Kotlets are cooked and serve with cucumber sauce and or with lavash bread, sliced tomato, onion and half-sour pickles
Ingredients for Cucumber Sauce:
16 oz. Greek Yogurt
1 English Cucumber, diced with skin on
1 tbsp finely chopped shallot
1 lg garlic clove-grated
2 tbsp fresh dill, chopped
2 tsp extra virgin olive oil
1/4 tsp salt and pepper
Directions for Persian Cucumber Sauce:
Add all ingredients to a medium bowl, stir to combine and serve with Kotlet or pita chips
SHOP HERE!!
Click the pictures to take you to your purchase …
Zaran Saffron, Superior Saffron Threads (Premium) All-Red Saffron Spice for your Paella, Risotto, Persian Tea, Persian Rice, and Golden Milk) (Persian (Super Negin), 2 Grams)
This tantalizing torshi (liteh torshi) includes fresh eggplant, cauliflower, carrots, celery, garlic, five types of fragrant fresh herbs, and our special blend of aromatic spices. Savory Veggie Torshi (13.2 oz)
OXO Good Grips Box Grater
Large Serving Bowl with Handles Set Oval Serving Platter 1.5 Quarts Set of 2 White
One of the great things about tradition is that great recipes emerge and carry on through generations, like this Italian ham pie or Pizza Gain AKA Pizzagaina. There are many ways to make Italian ham pie, every Italian family has their own recipe, similar but different. I love this recipe because it is simple and delicious. This dish is often made at Easter time giving it yet another title, Italian Easter Pie!
If you have never tasted Italian ham pie before you’re in for a treat. It looks like quiche when it comes out of the oven yet it has a dense texture due to the addition of the ricotta. Another difference, ham pie is eaten at room temperature or even cold. I happen to love it cold right out of the fridge. Since it is so dense and filling it’s usually cut into small squares, petit four size even, which makes for perfect little appetizer bites!
My Italian ham pie is a wonderful dish to make from your leftover Sunday ham and don’t forget the Boar’s Head pepperoni for a subtle flavor boost! You could add or substitute these two with Prosciutto Di Parma and or diced, fully cooked Italian sausage….mmm! Be creative, you just can’t go wrong with whatever meat you choose, start your own tradition.
5 minute pie crust recipe(will only need 1/2, freeze the other 1/2)
1 lb ricotta
1 cup shredded mozzarella cheese
3/4 cup swiss cheese
1/4 cup grated parmesan cheese
1/4 each salt and pepper
4 Ex-lg eggs
2 cups diced ham
1/3 -1/2 diced Boar’s Head Pepperoni
DIRECTIONS for Italian Ham Pie:
Prepare the 5 minute pie crust recipe in a deep dish pie plate and set in the frig
In a large mixing bowl add ricotta, eggs, mozzarella, swiss, parmesan, s&p, diced ham and pepperoni
Mix with a fork until the ingredients are well combined
Spoon this mixture into the empty pie crust
Whisk an egg with 1 tbsp water and brush this onto the crust part only
Bake the Italian ham pie for 1 hour on 350°
Let cool completely, then cut into small squares and serve or
Let cool and place into the frig for later
Shop for ingredients here…
Wisenvoy Pie Pan Ceramic Pie Dish Blue Pie Plate Porcelain Deep Dish Pie Pan Non-Stick Pie Pans
Emile Henry Modern Classics Pie Dish 9″, 9″, Rouge Red
Pyrex Easy Grab Clear Glass 9.5 Inch Pie Plate (2-Pack)
DOWAN Ceramic Mixing Bowls for Kitchen, Size 4.25/2/0.5 Qt Large Serving Bowl Set, Microwave and Dishwasher Safe, Sturdy & No Scratch, Nesting Bowls for Space Saving, 3-Piece Set, Blue
DOWAN White Ceramic Bowl Set with Lids, Serving Bowls with Lids, Food Storage Container, Porcelain Prep Bowl, Microwave & Dishwasher Safe, 64/42/22/12 oz, Set of 4
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set – Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, PreppingImmaculate king Company, Pie Crusts Ready To Bake, 15 Ounce
Holiday Ham Company, Honey Glazed Holiday Ham. 7.5 – 8.5 pounds. Serves 12 – 14
Boar’s Head Traditional Pepperoni Two 6.5 oz sticks
Igourmet Parmigiano Reggiano Cheese 24 Month Top Grade – 2 Pound Club Cut
Cedar Valley Cheese, Mozzarella Cheese Part Skim Low-Moisture 3 Lb Loaf
This gorgeous Persian Kuku, an herb frittata, tastes as good as it looks, not to mention how healthy it is for you being packed full of herbs! It’s a fun and fairly easy dish to make as all the herbs get easily puréed in the food processor. There’s an unexpected sweet flavor you get from all of the herbs when the Kuku is baked, you almost think that spinach was one of the ingredients.
In the show planning stages with Kyle Haines, CEO of Libations and Food a Persian dinner theme came about from our Persian host, Sholeh Janati. I was so excited about this idea because I’ve really missed these exotic flavors since being back on the East Coast! For 15 years while living in San Francisco I ate similar elegant dishes made by my dear friend Anita Frendian Vejar and oh-boy, these dishes are something to write home about! In fact, this Kuku recipe originated from Anita, with proper adjustments of a Bon Appetit recipe.
What an amazing night it was taping this show with such wonderful people. It’s why The Traveling Epicurean began taping and sharing recipes 7 years ago, the love of meeting amazing people and learning about their cultures. Sholeh and her husband Keith welcomed everyone into their home with such kindness, and our special judges Lyle Katz and Rachel Konstantin made it even more flavorful, no food pun intended! And I can’t thank Michael V. Ursone of MichaelUrsoneFilms.com enough for all his time and patience with us! Can’t wait to see his rendition of the full show!
Pairing the Kuku with a Cotes des Roses, a Rose or a St. Supery Sauvignon Blanc definitely lets you taste all the flavors in a new light. It’s up to you to decide which one you like. I loved the florals and the subtle notes of strawberries of the Cotes des Roses, and like Sholeh mentioned in the show, “you will even love drinking this one on its own”. The St. Supery Sauvignon Blanc did win the wine challenge paired with the Kuku. I think that the acidity was well balanced here and the roundness of the fruit and tannins elegantly complimented the herbal sweetness of the Kuku. Try the pairings on your own and let me know what you think!