Fresh Herb Pappardelle with Veal and Lemon

For Christmas my niece gave me The Pasta Book, by Julia Della Croce, printed by Williams Sonoma. I have been exited to enjoy it, but I had not yet attempted fresh pasta. 

It’s a serious confession, growing up my mother always made homemade egg noodles for chicken noodle soup and over the last couple of years has been making other pastas. The chicken noodle soup is one of my fondest memories and her other pastas have been wonderful.

I had given myself the excuse that I have access to such good dried pasta, I didn’t need to make it fresh. 

But…today this recipe caught my eye. The sauce was not complicated, dessert was going to be easy, and my neighbors were bringing the Caesar salad. 

I made dessert first, then the pasta, and finally the sauce. 

I could not have been more delighted with the results, I should have made fresh pasta sooner. Everyone was delighted with the results. I still don’t have a full size food processor, and I don’t have a pasta roller, so I followed the “by hand” instructions. I may be making some new investments for the kitchen. I don’t have pictures throughout making the pasta, my hands were too covered to touch the camera.  


 WS Egg Pasta I

Prep 45 mins ∙ Cook 0 minutes ∙ Makes Servings: 6 ∙ Source Williams Sonoma | The Pasta Book, Julia Della Croce, 2010


  • 2½ cups unbleached all-purpose or “00” flour, plus more as needed
  • ¼ tsp. fine sea salt
  • 4 eggs, at room temperature
  • 2 tsp. olive oil


To make the dough by hand:

Measure the flour onto a work surface, mix in the salt and shape the flour into a mound. Using your fingertips, make a well in the center.  


 Break the eggs into the center of the well and add the olive oil. Using a fork, beat until the eggs and oil are blended, making sure the liquid does not breach the walls of the well.

Using the fork, gradually draw the flour from the sides of the well into the egg mixture and beat gently, always in the same direction, to combine the flour with the liquid. Secure the wall of the well with your other hand until the liquid has absorbed enough flour that it will not flow over the wall.

When the mixture is too stiff to use the fork, begin using both hands, gradually drawing in the flour from the bottom of the wall, until you have a soft, moist, but not sticky ball of dough. If the dough will not absorb more flour without becoming stiff, do not use it all. If it is too soft, add more flour, a spoonful at a time. Clean the work surface, dust it lightly with flour and flatten the ball of dough into a disk.

To make the dough with a food processor: 

Fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: 

Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1 lb. dough.

Rolling with a Machine:

Set up the pasta machine according to the manufacturer’s directions. Set the rollers at the widest setting and dust with flour to prevent sticking. Cut the dough into 4 equal pieces and slip 3 pieces back under the bowl.

Flatten the remaining piece into a disk and dust with flour. Turning the crank, feed the dough through the rollers. Fold the dough into thirds like aletter. Lightly flour both sides and feed it through again; this process further kneads the dough. Repeat the folding and rolling twice dusting with flour as needed.

Narrow the rollers to the next notch dust the dough with flour and pass it through the rollers again. Catch the sheet with your hand and carefully guide it onto the work surface. Narrow the rollers to the next notch and feed the dough through again. If the dough tears, start again at the widest setting.

Continue in this fashion, dusting with frour and repairing holes as needed. 

Rolling by Hand:

Cut the dough into 4 equal pieces and slip 3 pieces back under the bowl. Flatten the remainin piece into a disk and dust with flour. Using a floured rolling pin, roll the dough away from you Lift the dough, flour the work surface again, if necessary, and turn the dough 90°. Roll out again.

Continue rolling the dough until you can see your hand through it (see thickness below). Allow to rest for 10-20 minutes. 

For both methods:

Place the rolled out pasta onto clean work surface and fold into a loose flat cylinder. Using a chef’s knife or pizza cutter cut appropriate width for pasta. 


Thickness (Width):

  • 1/32″ thick – Tagliatelle (¼”), Papparadelle (¾-1″), Maltagliati, Stuffed Pastas, Cannelloni, Lasagne
  • 1/16″ thick – Fettucine (¼”), Trenette (3/8″)

Fresh Herb Pappardelle with Veal and Lemon

Beef and Lamb, Entrées, Pastas, Tested and Approved!

Prep 30 mins ∙ Cook 40 mins ∙ Makes 4-6 ∙ Source Williams-Sonoma | The Pasta Book, Julia Della Croce, 2010


Herb Pasta

  • WS Egg Pasta I Recipe
  • 3 tbsp. Italian Parsley, freshly chopped

Veal-Lemon Sauce

  • 1 lb. veal, partially frozen and cut into thin (¼” thick) strips 1″ long and ¼” wide
  • 4 tbsp. unsalted butter
  • 2 tbsp. extra-virgin olive oil
  • 2 large shallots, minced
  • ½ lb. fresh white mushrooms, brushed clean and thinly sliced
  • ½ cup dry sherry
  • 1½ cups low-sodium chicken stock
  • 1 tsp. freshly chopped thyme
  • 1 lemon zest strip, three inches long and one inch wide
  • 2 tbsp. chopped Italian parsley
  • Fine sea salt and freshly ground pepper
  • 1 cup heavy cream
  • Kosher salt for cooking pasta



    To make the herb pasta dough, follow the Egg Pasta 1 dough as directed and incorporate the parsley with flour when mixing in the salt. Let dry for 30 minutes to 3 hours.

    Pat veal dry with paper towels and set aside. In a large non-stick frying pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until tender, about two minutes. Raise the heat to medium-high and add the mushrooms. Sauté gently until softened, about two minutes. Using a slotted spoon, transfer the shallot and mushroom mixture to a plate and set aside.  

     Raise the heat to high and add the veal to the pan. Sauté until the meat colours on the surface, about two minutes.  
    Add the sherry and reduce the heat to medium. Sauté until most of the alcohol evaporates, about three minutes. Add the broth, raise the heat to high, and bring to a boil. Add the thyme and immediately reduce the heat to low. Simmer, covered, for 15 minutes. Uncover, add the lemon zest and chopped parsley, and return the mushroom mixture to the pan. Season with sea salt and pepper and simmer, uncovered, until the veal is tender and the liquid is reduced to about 1
    ¼ cups, about 15 minutes longer. Remove and discard the lemon zest. Add the cream and heat, stirring, just until small bubbles begin to forma
    round the edges of the pan.  
    Do not let the cream boil. Remove from the heat and cover to keep warm.In a large pot, bring five quarts of water to a rapid boil. Add two tablespoons kosher salt and the pasta and cover the pot.

    When the water returns to a boil, uncover, cook for about a minute or until tender and then drain. Add the pasta to the sauce in the pan and toss until the pasta is well coated with the sauce. Transfer to a warmed large, shallow serving bowl or individual shallow bowls and serve right away.

    Double Ginger Sticky Toffee Pudding

    Makes Servings: 8 ∙ Source



    • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
    • 2 cups all-purpose flour, plus more for pan
    • 10 ounces Medjool dates, pitted and chopped (about 2 cups)
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • 1 cup (packed) dark brown sugar
    • 2 teaspoons finely grated peeled ginger
    • 3 large eggs, room temperature
    • ½ cup chopped crystallized ginger

    Toffee Sauce And Assembly

    • 1 cup (packed) dark brown sugar
    • 1 cup heavy cream
    • ¾ cup (1½ sticks) unsalted butter
    • 1 teaspoon kosher salt
    • Demerara sugar (for serving)

    Special Equipment

    • A 9-cup Bundt pan


    Preheat oven to 350˚. Thoroughly butter and flour pan, making sure to get into all curved or detailed places. 

     Toss dates and baking soda in a small bowl to coat, then pour in 1 cup boiling water. 



     Let mixture sit until dates are very soft, 10–15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous).

    While dates are soaking, whisk baking powder, salt, and remaining 2 cups flour in a medium bowl.

    Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining ½ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition before adding the next.  

     Then alternating, add dry ingredients and date mixture in 2 additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface.  

    Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35–45 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet. Let cake cool in pan 10 minutes before turning out onto rack, then let cool another 20 minutes (cake should still be warm).

    Toffee Sauce And Assembly

    Bring brown sugar, cream, butter, salt, and 2 Tbsp. water to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5–8 minutes. Let cool slightly.

    Poke holes all over warm cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Carefully invert cake back into pan. Poke holes in bottom of cake and pour more sauce over. Let sit until cake absorbs sauce, 15–20 minutes.

    Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with demerara sugar. Serve cake with remaining toffee sauce. If the sauce has cooled by the time you’re ready to serve, gently reheat just to warm through.

    Do Ahead: Cake can be made 1 day ahead; store tightly covered at room temperature. Cover and chill leftover sauce. Gently reheat before serving.


    Low Country Boil

    My sister asked me about this recipe today so I thought I would share. This was our Labor Day feast in September. It serves a crowd so scale it back if you are a smaller group. We used the burner for a turkey fryer and a large pot to make it work; definitely something you want to cook outside when the weather is nice enough to to not cool your pan as you cook. 

    Low Country Boil

    Prep 25 minutes ∙ Cook 1 hr 30 mins ∙ Makes 10-12 ∙ Difficulty Medium ∙ Source Shannon Stacey


    • 1 large sweet yellow onion, cut in half and then in wedges
    • 6 cloves garlic heads
    • 4 thyme sprigs
    • 3 fresh bay leaves
    • Black pepper, freshly ground
    • Kosher salt, to taste
    • 4-6 bottles lager or brown beer (just to cover potatoes)
    • 2 pounds baby redskin potatoes
    • ½ cup chives, thinly sliced
    • 2½ pounds andouille sausage, cut into 3-inch pieces
    • 6-8 ears corn, shucked and cut in half
    • 1 cup parsley, roughly chopped
    • 40-48 littleneck clams (4/person), scrubbed and rinsed
    • ½ cup thinly sliced (about 3) scallions, green and white parts
    • 2 pounds large shrimp
    • 1-2 tsp. Old Bay seasoning (stir into raw shrimp)


    In a very large stockpot, stir together the potatoes, onions, chives, bay leaves, thyme, garlic, salt, and pepper and cover with the beer. Cover the pot and heat to a boil and then simmer until the potatoes are almost tender, 20 to 30 minutes depending on the size.

    Add the sausage, nestling each piece into the broth. Top with the clams and green onions, then the corn with the parsley. Cover and cook until the clams begin to open, 15-20 minutes. 5 minutes after adding the clams, add the shrimp. Remove from heat when the clams have opened and the shrimp are done.

    Serve with grilled garlic-buttered sourdough bread.

    Leftover Breakfast

    I love breakfast on the weekends. A large part of that is Leftover Breakfast which is a staple in our house. No, I’m not saving breakfasts and serving them again; I’m scavenging the fridge for what might go well with eggs in an omelet or a wrap. The filling from the stuffed peppers last week was in a wrap today. 

    Here are a few pics …


    Stuffed Peppers

    I am sad today… I wrote most of this post yesterday, and was falling asleep so I decided to finish it today… and missed the step to save.

    Such is life. As you may have guessed, I’m not your normal “food blogger”. I don’t have an inspiration to work and work and work on a recipe until it’s perfect and post it. My goal is to read, fix, test, and share recipes for good food so that more people realize that cooking is not difficult or a mysical art. Cooking for me is wonderful, it relieves my stress, and more importantly it keeps me and my family healthy.

    Back to the post…

    Stuffed peppers are a childhood memory for both me and my husband, for him it’s a bit less than fond. However, as his tastes have grown he recently suggested that I make them. This led to further discussion since our eldest is less than fond of bell peppers. Ultimately he suggested that I stuff poblano peppers. So I read a lot and ended up with 3 recipes that I combined. (Note: When you see my pictures, I doubled the recipe so that I would have enough for tacos on Wednesday.)

    Since I spent most of my day in the ER with my youngest (bruised but not broken ribs from lacrosse), I can verify that I made this and a salad in 2 hours. Sadly I had to forfeit Sunday dessert; it will come later.

    My eldest was a huge help with the prep and the cornbread.


    Spinach, Brussel Sprout, and Bacon Salad with Avocado Vinaigrette


    • ½ lb. fresh Brussel sprouts, thinly sliced
    • 4 strips bacon or pancetta, diced
    • 2 Tbsp. olive oil
    • 1 avocado
    • 1½ tsp. white wine vinegar
    • Juice of ½ lemon
    • sea salt
    • freshly ground black pepper
    • 5 oz. handfuls of fresh baby spinach
    • ½ cup bean sprouts
    • 4 ounces mushrooms, sliced


    Cook the bacon until crispy and drain on paper towels.

    Cut the avocado in half, remove the pit, and scoop out the flesh. Place half of the avocado in a small food processor and process to form a paste. Add the vinegar, lemon juice, salt, and pepper and process well then add the olive oil and process briefly to combine.

    Dice the remaining half an avocado.

    Toss the spinach with the Brussel and bean sprouts, mushrooms, and avocado, then toss with the dressing and serve with the bacon.

    Chorizo Stuffed Peppers

    Entrées, Pork, Shellfish, Tested and Approved!

    Prep 45 mins ∙ Cook 20 mins ∙ Makes 6 (Serves 4)


    • 6 large poblano peppers
    • 1 small red onion, minced
    • 4 cloves garlic, minced
    • 2 teaspoons canola oil
    • 1 pound raw Mexican-style chorizo, removed from casings
    • 1 cup cooked rice
    • ½ lb. shrimp, peeled and deveined, coarsely chopped
    • 15 oz. black beans, drained and rinsed
    • 6 oz. shoepeg corn, drained and rinsed
    • 1 medium roma tomato, diced
    • 3 tablespoons tomato paste
    • ⅓ cup fresh cilantro, finely chopped, plus more to garnish
    • 1 tsp dried oregano
    • ½ tsp of cumin
    • 1 cup jack cheese, shredded
    • 1 cup cotija cheese, grated


    1. Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.

    2. While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon.

     Stir in the onions, black beans, shoepeg corn, and garlic.

     Cook for 2-3 more minutes. Then, mix in the shrimp, tomato paste, oregano, and cumin. Cook for 2 more minutes. Transfer to a large bowl.

    3. Add rice, tomato, cilantro, and ½ cup of each cheese to the bowl with the meat mixture and mix until combined.

      4. Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit.

     Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.

     5. Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.

    Classic Comfort

    After a quick vacation followed by an unfortunate cold I am back to writing. I discovered that it’s difficult to talk about food when your appetite is lacking. However, as I expected, the chicken noodle soup that my sister wrote about was a wonderful remedy. With the close to 0°F weather we had, the entire family was happy to enjoy it, along with a few additional soccer players.

    Today though, I was happy to get back to comfort food. One of my favorites is macaroni and cheese, and my younger son requested that it be on the menu this week. It’s so easy to prepare, I am consistently amazed when I hear that people still make the boxed variety.

    I have a few homemade versions of this classic; many of them are variations of this classic recipe from my Aunt Sally. I had a number of things to take care of this evening, so it is worth mentioning that the only active time required is mixing the other ingredients while the pasta boils and the oven preheats. As soon as your pasta is done, stir it in, pour it into a prepared 9×13″ pan, top with panko, and bake.

    And yes, I still serve it with hot dogs, but my preference is all-beef organic.

    Sally’s Mac & Cheese

    Entrées, Pastas, Tested and Approved!

    Cook 30-40 minutes ∙ Makes 8-10 servings ∙ Difficulty Easy


    • 2-3 eggs beaten, large
    • 24 ounces cottage cheese
    • 16 ounces sour cream
    • 4 cups cheddar, shredded
    • 4 cups macaroni, cook as directed in salted water
    • Salt and freshly ground black pepper


    Mix the ingredients in order and salt and pepper to taste. Optionally, top with panko or crushed saltines.

    Bake at 350 for 30-40 minutes.


    Can be mixed in an oven proof bowl and baked directly or for more crispness on the top, bake in a 9 x 13 pan. Also doubles well for large groups.

    I have played with this recipe successfully including substituting Picolini for the elbows, dropping the cottage cheese down to 16 oz. and replacing with feta, and replacing half the cheddar with other cheeses such as smoked Gouda.

    To make this as Bacon Mac & Cheese, use 3 eggs, and reduce cheddar to ~1 cup, and add 1 block of shredded sharp white cheddar, 1 block of shredded Boar’s Head 3-pepper co-jack, and ~1 pound chopped cooked bacon.

    Other suggestions:

    Mushroom Fontina Mac: Sauté 8 ounces cremini mushrooms with 2 tsp. chopped fresh thyme and change cheddar to 3 c. fontina and 1 c. gruyere; stir all ingredients together.

    Jalapeño Mac: Sauté 2 seeded diced jalapeño with 4 sliced green onions and reduce cheddar to 1 c. and add 3 c. Monterey Jack (optional, stir in 2 c. fresh or frozen corn kernels); stir all ingredients together.

    Selene Restaurant

    Yesterday, I got an opportunity to do something I have never done before. It was completely by fortunate chance. We are visiting my in-laws who spend time in Florida in the winter; this year they have rented a condo in St. Petersburg near the beach. It’s been too cool for swimming, but it’s been nice to enjoy short sleeves and walks on the beach as compared to our winter weather. As we were returning from one of our excursions we were discussing the restaurants they had and had not tried and which ones might be good. We happened to drive past Selene, which they had not noticed before or tried. 

    The plans for the evening were to go to a seafood restaurant they had been wanting to try; unfortunately we discovered that they don’t take reservations. We started to look for other options and the discussion led back to Selene, a quick look at their website revealed it to be a run by a Greek family with a Greek chef with lots of experience in New York. Their website proclaims their commitment to excellent service, quality ingredients, and meals always from scratch. So, we altered our plans and decided to call Selene, they took reservations. 
    It was only once we arrived that we discovered it was their opening evening. The waitstaff were energetic and nervous, but also kind and attentive. We sampled some of the cocktails; they were unique and delicious. The Sunset Sangria has a taste of vanilla that is an unexpected sweetness and the Mediterranean Mule is light and refreshing (also served in a copper mug like a Moscow Mule). 

    My elder son order the daily soup as a starter, it was a delicious spinach soup which I forgot to take a picture of; it had a creamy texture, but no cream. 

    My husband and I started with the Bruschette; there is a piece of sea urchin hiding in each of those spoons. The sea urchin was good, but the lemon in it didn’t seem to fit. It gave it just a touch of a cleaning agent after taste at the end.


    My younger son ordered the striped bass special on a bed of mashed potatoes – very good!

    Striped Bass Special

     My older son who is allergic to fish ordered the Pulled Duck Leg with seared polenta. I barely had a chance to photograph it before it vanished from his plate. He didn’t offer me a taste, but assured me it was awesome. 
    Pulled Duck Leg

     They shared an order of truffle fries that were amazing.


    My husband ordered the Fillet of Grouper, which is served of sautéed spinach with a Parmesan and tomato cream sauce. The fish was perfectly prepared and delightful. 

    Fillet of Grouper

     Considering the Greek roots of the restaurant, I ordered the Branzino. It is a simple white fish common in Europe and grilled whole. They fillet it before serving with a touch of olive oil, lemon, capers, parsley, and pepper. I was thrilled with my selection. It was expertly prepared. 

    Overall, I recommend Selene. I think they will quickly work out the kinks and establish themselves as a high end highlight in the beach area. If you are in that area of Florida – check it out.