Corned Beef & Cabbage

Either you love it, or you hate it. Me? Love it.

State of the Blog

Name: Still lame. What was I thinking?
Look: Better, but not quite "there" yet.
Content: Sporadic. I'm working on it.

Stuffed Rigatoni

Apparently stuffed rigatoni isn't as common as I thought. There's not even a recipe to be found on Allrecipes! (Gasp!) So I had to improvise. And let me tell you, filling those teeny pasta tubes with cheesy goodness is a labor of love.

Combine:
16 ounces ricotta cheese
1 egg
4 ounces shredded mozarella
2 ounces grated parmesan
salt and pepper to taste
parsley, if you've got some -- I used 1 t. fresh

Then put it in a big ole Ziploc bag and cut the corner off. Pipe into a whole bunch of cooked rigatoni (al dente!!) until you can pipe no longer. Then throw the leftover pasta and the leftover filling into the fridge, vowing to fill more later. (Yeah, right.)

In a casserole dish, layer sauce, rigatoni, sauce, rigatoni, sauce. My husband insists that marinara is much better than meat sauce for this particular dish. You can throw some cheeses in between, or just save it all for the top. Bake, covered, at 350 degrees for 45 minutes, then uncover and bake an additional 10-15 minutes.

I'll be back

A little light on the food blogging this week because of all the food-related sickness in my house. I haven't felt much like eating, let alone cooking. In a few days I'll be cooking again...

Aebleskivers

So, I got an Aebleskiver pan for Christmas. I read about them in Cuisine At Home (IMO one of the best cooking magazines out there) and was intrigued. Armed with dozens of free eggs (thanks to the Dominick's Unilever deal), I finally got up the nerve to make them.

Funny how I'm so green, yet I questioned the instructions. They said to turn the aebleskivers with a skewer, and I thought, wouldn't a knife work better? Or a spoon? Nope, a skewer really does it best. About four batches in, I got the hang of it, and they started to look like the picture. By the end, they were beautiful.

I'm not sure what kind of occasion would call for these, but they were really fun to make, and pretty tasty.

One more time....

The Cub Quaker deal is back again, starting tomorrow.

silly little find

You know the cool Danish Loaf Pan in the Baker's Catalogue...I had been eyeing it because the size is so unique. Then, lo and behold, I was at Ikea, and they have one that's a tad different, but the same size, for like $3. Usually the wacky European sizes kind of irritate me. But not this time! Yay Ikea!

Yay Food TV

I really don't watch much television....there are five shows I must watch, and I tape them all and watch them under the cover of darkness. So I don't channel surf on a regular basis. But this morning my 4-y-o was hogging the computer (jk...sorta) and so I watched FoodTV for a while. The chick on Everyday Italian (you know, the wiggy lookin' show that is filmed rather than taped...what's up with that?) made this really yummy lookin' scrambley-egg thing that I really want to try.