Homemade Pappardelle with Swedish Meatballs and Mushroom Sauce

Continuing on with our "use what you have in your pantry" challenge, I was able to make this tasty pasta dish out everything we had on hand.   Matt doesn't even like mushrooms and he could not get enough of this.  He even ate the leftovers for two days after until it was all gone.

The pasta and sauce are the real stars of this dish.  I could have even done without the meatballs (even though they were delicious) if it wasn't for my carnivore of a husband.  Homemade pasta is a labor of love but is so worth the effort.  The sauce is so earthy and rustic.  There are so many layers of flavor that go into it.  The best part is that you only need to use 1/2 cup of wine for the sauce... so pour yourself a glass, relax and have fun making this yummy dish!  



First things first... make the pasta.  I cannot stress enough how you need to keep it floured at all times.  You don't want it to stick.  I added some freshly chopped chives from our garden.



Roll it all up and cut it into one inch strips.  Immediately unroll it and place it on some floured wax paper.  I had to cut my long pasta sheet in half so the noodles were not super long.



Layer the pasta on a cookie sheet with floured sheets of wax paper in between each layer.  Once finished, place in the refrigerator until you are ready to boil the noodles.

By placing the meatball ingredients in the blender, it creates a TON of flavor throughout the entire meatball.

Mix the blended ingredients and breadcrumbs in with the meat.  I used panko.  Do not over mix the meat or it will be tough.  This is a job in which the best tools are the ten fingers God gave you... so take off those rings and start mixing!

As always, I like to cook two little pieces before forming the meatballs so I can taste the seasoning. One for me and one for Matt.  Form the meatballs and start browning them.  Finish them off in the oven.



Cook the onions, mushrooms and garlic over medium heat until they are brown and caramelized.  Add the flour and cook four a few minutes.



Add wine and whisk to incorporate the floured vegetables.  It will be very thick... almost paste like. Now do the same thing with the beef broth.  Keep whisking and cooking over medium heat until the sauce has slightly thickened.

Pour the mixture in a blender and blend until smooth, about 2 minutes.  Remember to remove the top plug of the blender and place a hand towel over the opening.  Hot liquids create steam and expand.  You don't want the top blowing off and sauce flying all over your pretty kitchen.

Return sauce to pan and add the half & half, thyme and nutmeg.  Whisk and then keep on low heat to keep warm.

This is when you should throw the pasta into some boiling water and then add meatballs and pasta to the sauce.  

Homemade Pappardelle with Swedish Meatballs and Mushroom Sauce
Pappardelle
1 2/3 cups all purpose flour
1 tablespoon chopped chives
generous pinch of salt
2 eggs
1 egg yolk

This is my go-to pasta recipe.  Place the flour, chives and salt in the mixer and form a well.  Add eggs and yolk then turn on mixer with dough hook attachment.  With a rubber spatula, gradually bring down flour on the sides to the middle. Keep mixing until all of the flour is incorporated.  You may need to add a tablespoon of water and/or turn off mixer and knead in the bowl with your hands.  Once ball is formed, run mixer on medium high for 12 minutes to knead.  

Remove dough from mixer and knead on a floured surface for 5 minutes.  Form into ball, cover with plastic wrap and refrigerate for at least 30 minutes.  

Cut the ball into four equal sections.  Feed through pasta roller until you get to the second last setting.  On my Kitchen Aid attachment, it is 7 on the dial.   Make sure you keep flouring both sides of the pasta when it is rolled out.  Sticky pasta can ruin the dish.  

Roll the pasta up and slice into 1 inch wide pieces.  Unroll the pasta and place each piece on a floured cookie sheet.  Layer with wax paper. 

Let the pasta sit in the refrigerator until ready to cook.   

Meatballs
1 1 1/2 pounds ground beef 
1/2 small onion, chopped
1/4 cup flat leaf parsley, chopped
4 cloves of garlic, peeled and chopped
1/4 cup milk or half & half
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup breadcrumbs
1 tablespoon olive oil

Preheat oven to 400 degrees

Bring meat to room temperature and place in a large mixing bowl.  Place onion, parsley, garlic, milk or half & half, salt, pepper and nutmeg in a blender or food processor   Pulse until fully combined but coarse chunks remain.  Add onion mixture and breadcrumbs to meat and mix with hands until combined.  

Preheat large skillet over medium heat and drizzle in olive oil.  Form meatballs and place in preheated pan. Brown on top and bottom and them place pan in oven.  Cook for about 10-15 minutes and remove from oven and cool.    

Mushroom Sauce
3 tablespoons butter
3 cloves of garlic, peeled and chopped
1/2 onion, chopped
2 cups of a mushroom blend (button, bellas, shitake, oyster etc), chopped
1/4 cup flour
1/2 cup dry white wine
2 1/2 cups beef stock
2/3 cup half and half
4 sprigs fresh thyme
fresh grated nutmeg

For more flavor, use the pan in which you cooked the meatballs with most of the grease drained.  Place pan over medium heat and melt butter.  Add garlic, onion and mushrooms to pan and saute for 5-7 minutes until onions are caramelized and mushrooms are softened. 

Add flour and coat all of the vegetables.  Cook for 2-3 minutes.  Add wine and deglaze pan with wooden spoon.  Cook until the wine reduces by half.  Add beef stock and simmer for 2 minutes.  Pour into a blender and blend until completely smooth.  Pour back into pan and add half & half, thyme and nutmeg.  

Assembly
While cooking the sauce, bring a large pot of water to a boil.  Add a hefty pinch of salt and a drizzle of olive oil.  

Once sauce is finished, keep warm with the heat on low and add meatballs.  Once water is boiling, add pasta and cook for 2-3 minutes.  Remove pasta from pot and add straight to the sauce and meatballs   Toss to coat and serve in a large bowl with a fresh parsley garnish.  

Buttermilk Blueberry Pancakes

Usually I make something quick in the mornings for breakfast like a smoothie or hard-boiled or scrambled eggs.  I am loving this long weekend (even though the weather is crap) and our slow paced mornings.  Since our 3 dogs wake us up religiously at 6:00am everyday, I was up and at 'em and decided to make a special breakfast.  

This is my go-to recipe for pancakes.  Look how fluffy they are!  To this batter, you can add bananas and cinnamon, chocolate chips or apples but they are also delightful on their own.  

Blueberry Pancakes
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
3/4 cup plus 2 tablespoons buttermilk (or 3/4 cup milk plus 2 tablespoons white vinegar as a substitute, mix and let sit for 5 minutes)
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1/2 cup fresh blueberries

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.  In another bowl, whisk together egg, butter, buttermilk and vanilla.  Pour the wet ingredients into the dry and whisk until combined.  Stir in lemon zest and blueberries.  

Preheat non-stick pan or griddle over medium heat and coat with cooking spray.  Use a 1/4 cup measuring cup to pour batter onto preheated pan.  Once bubbles form on top, flip.  Cook the other side for another 1-2 minutes and place on oven safe plate to keep warm.  Pancakes can be kept warm in a 200 degree oven.  Serve with butter and maple syrup.  

Five Years

Today is our five year anniversary.  I am overwhelmingly nostalgic as I post these pictures.  Our wedding weekend was beautiful.  Not just because of the flowers and the dress and the cake and so on... but rather we were able to celebrate our union with our dearest family and friends.  

We could not have asked for a better day.  Our reception was at the Shoreby Club right on Lake Erie and the water was as blue as can be. There was not a cloud in the sky and the sunset was unbelievable.   Since we were married on the 5th of July, we were able to take in the city's firework display.

The band played our song, "Crazy Love" by Van Morrison.  Our cake was a decadent chocolate, the only thing Matt asked for. Everyone danced all night and at the end, Matt's grandmother serenaded us with a touching song. I was able to share a dance with my Grandfather, who has since passed.  Our nephews, two of which were barely two months old, donned tiny little tuxes. Everything was perfect.    

In these past five years, we have gone through some incredibly tough times.  But through those difficult periods, we have grown so much.  And we have gotten through these things together.  There is not anyone else in the world who I want by my side.  He makes me laugh, all of the time.  He is exceptionally loyal and has the kindest heart I've ever known.  I'm looking forward to continuing our life together and feel like the best is yet to come...  

Just a quick look at a special gift I made for Matt for our anniversary.  



I made the grid in Microsoft Excel, listed 52 things (I could have easily listed 52 more) and cut them out.  Then I used a little bit of Elmer's glue to stick them to the cards.  Finally, I used my Mod Podge Super Gloss Acrylic Sealer spray to seal them to the card.  Lay the cards out on a flat surface and let them dry overnight.  

With a two-hole puncher, I punched out holes in each of the corners.  Hobby Lobby carries these rings to secure it all together.    



If you ever want to make one of these for someone you love, leave a comment and let me know.  I'd be happy to email you the Excel spreadsheet I used.  It took me a good amount of time to format the boxes to the perfect size and it would make this project a lot easier.  Don't be shy! 

Ham and Cannellini Bean Soup

Oh how I love soup.  Even though it is summer, I just can't stay away from it!  Over the past few weeks, I have been slowly noticing how much money we spend at the grocery store.  The sad thing is that even though we eat most of what we buy, I am still throwing away so much food by the end of the week.  

This week, I made it my goal to make our meals based on what we had in our pantry.  I am happy to report that it has been a success and even better,  our pockets are significantly fatter by doing so.  The only thing I had to buy for this soup was the spiral ham bone, for $3.00.  I was also able to use up a bunch of vegetables that were just sitting in the fridge.    

This rustic soup is delicious and hearty.  Serve with a crusty loaf of bread and make meals off it all week!  

The beans need to be soaked in water overnight or all day if you plan on making it in the evening.   

The ham bone really adds great flavor to the soup.  You could also use a regular or smoked ham hock.   

Strain the beans 

I used bok choy because I had it on hand.  You can also use spinach, kale, escarole or swiss chard.  

Ham and Cannellini Bean Soup
(makes about 10-12 servings)
1 1/2 cups dry cannellini beans, soaked for at least 8 hours (or 3 cups canned cannellini beans)
2 tablespoons olive oil
4 carrots, peeled and chopped
1 onion, chopped
3 celery stalks with leaves on, chopped
14.5 ounce can diced tomatoes (or 3-4 fresh tomatoes, chopped)
1 spiral ham bone (or regular or smoked ham hock)
1 1/2 - 2 pounds ham, chopped into bite size cubes
2-3 cups roughly chopped greens (spinach, kale, escarole swiss chard, mustard greens etc.)
6 cups of chicken or beef stock
6 cups water
4 bay leaves
salt and pepper to taste

Soak cannelinni beans for at least 8 hours.  Drain and set aside.  Heat 2 tablespoons of olive oil in a large stock put over medium-high heat.  Add chopped carrots, onion and celery and saute for 4-6 minutes.  Add tomatoes, ham bone, chopped ham, beans and cover with stock and water.  Add bay leaves and large pinches of both salt and pepper

Let soup cook uncovered over low heat for 2 hours. Before serving, remove ham bone and bay leaves.   Taste soup and add salt and pepper to taste.  The ham will lend a lot of saltiness to the soup so wait until the end to add more salt.

Hot Milk Sponge Cake with Berries and Cream Cheese Frosting

This is my great grandmother's recipe for hot milk sponge cake.  I never met her but love hearing stories about her.  It is is a family recipe and is probably the most delicious cake you will ever have.  Growing up, my mom wold bake this in a 9 x 13 pan, cut it into squares, frost the squares and then roll in peanuts; Peanut Squares. I've never been a fan of regular frosting or peanuts in desserts so I would sneak bites of just the cake.  It actually tastes a lot like a Twinkie... light, fluffy, moist with a strong vanilla flavor.  

If you don't feel like making the layer cake, this is a perfect base for Strawberry Shortcake.  But if you want to get fancy, I suggest you take this route.  With the July 4th approaching, this would be a show stopper at any party you attend.  I actually brought this to a cook-out this past weekend and was thrilled that the plate was clean by the end of the night.  

This recipe has been in our family for years and it makes me feel all warm and fuzzy to be sharing it with y'all ( I know I am not southern, but have always enjoyed saying y'all).  I hope it becomes a recipe that maybe you can pass on to you family someday.  Cheers!  

Sift the flour, baking powder and salt together.  

Heat the milk, butter and vanilla over medium heat.  You always want to watch milk when heating because it can boil over very quickly. 

Beat the eggs and sugar on a very high speed until they become a pale yellow color.  

See the bubbles... that is from whisking the eggs and sugar for a long time.  

Fold the flour in just until it is absorbed in the egg mixture. 

Then fold the hot milk mixture in until combined.  

More bubbles.  That is what makes this a sponge cake!

I made the mistake of cooking one of the cakes on the bottom shelf so it was slightly overdone.  Put both pans on the top shelf for even cooking. 

Just the cream cheese...

Now with the cream added....

The final product with the sugar and vanilla.  

Time to layer and assemble. 

Hot Milk Sponge Cake
Preheat oven to 350 degrees
grease and flour two 9" cake pans
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons butter
2 teaspoons vanilla
4 eggs
2 cups sugar

In a mixing bowl, sift together flour, baking powder and salt.  Set aside. 

Heat milk, butter and vanilla in a small sauce pan until it simmers and butter is melted.  Remove from heat.

In a large mixer with a whisk attachment, beat eggs at a high speed.  Gradually add in sugar and continue beating until it is a light lemon color.

Fold in flour mixture with a rubber spatula until dry ingredients are completely combined with egg/sugar mixture.  Add warm milk mixture to bowl and fold in until combined.  Do not over mix.  

Pour batter equally into prepared cake pans.  Bake on the top shelf of the oven for 25-30 minutes.  If the cake springs back when lightly touched, then it is ready.  Remove from oven and transfer to rack to completely cool.  

Cream Cheese Frosting
2 packages of cream cheese
1 1/2 cups heavy cream
2 cups powdered sugar
2 teaspoons vanilla

In mixer with whisk attachment, beat cream cheese until smooth and fluffy.  Add cream and beat at a high speed for about 3-5 minutes.  Gradually add powdered sugar and mix until combined.  Finally, add vanilla and place frosting in freezer for 15 minutes to firm up.  

Assembly
2 cups sliced strawberries
1 cup blueberries
1 tablespoon sugar
zest of 1 lemon

Slice strawberries into quarters.  Add blueberries and toss with sugar.  Let sit at room temperature while you prepare the frosting.  

Once cake is completely cooled, slice each round in half with a serrated bread knife right through the middle. 

Place flat bottom of cake on large plate or cake stand.  Spread with a thick layer of frosting.  Scatter berries over frosting and sprinkle with lemon zest.  Repeat process with remaining 3 layers of cake.  When frosting, be very generous with the icing and let some drip over the edges.  

Place cake in refrigerator until ready to serve.  

This is the only picture I took at the party after we cut into the cake.  Not the prettiest image but there was not even one bite left by the end of the evening!