Fresh homemade pasta is certainly more work than opening up a box of Barilla, but if you have the right equipment, it is pretty easy to make (and SO worth it). I make my dough in the food processor by pulsing my 1-2-3 ingredients:
Okay, if you haven’t had semifreddo before, you are missing out. Really, I’m not just saying that. The first time I had semifreddo was at the Gramercy Tavern in New York City, and I HAD to figure out how to make it. I make a semifreddo probably about every week, and it usually only lasts a day. It’s kind of a frozen custard ice cream-like dessert, and it is SO versatile (I have made mango semifreddo, nutella laced semifreddo, orange semifreddo, this one, kiwi, and so on). I also like making this because it’s cheaper than buying ice cream (eggs are so much cheaper than cream), AND it’s better.
Most caramel sauces call for starting with sugar and water in a saucepan, and such recipes instruct you to continuously brush off crystals that form on the inside of the saucepan with a pastry brush to prevent the sugar from recrystallizing. You can avoid this problem by melting the sugar without adding any liquid to it. If you add unnecessary water at the beginning, it must evaporate before the sugar can really turn into a caramel, so adding water also wastes time.
I never know what I’m going to walk out with when I go to the grocery store, but today I found some loose beets for 99 cents a pound and HAD to snatch a couple of them up! I wasn’t sure what I was going to do with them, but when I got home and saw my 5 pound bag of Granny Smith apples, I paired them together in a salad.