Vegetable Straw and Hay Pasta
A simple recipe for starters.
Ingredients:
1.Straw and hay pasta (also spaghetti )
2.Chopped Vegetables and soaked grains
3. Olive Oil or butter
4. Salt & Pepper
5. Oregano
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Music Credits
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Music: Walk
Musician: @iksonmusic
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Stick A Straw Into This Cake Several Times — The Result Is Amazing!
Tropical Island Cake ⬇️ FULL RECIPE BELOW ⬇️ Oh, to be on a lonely desert island right now, listening to the waves as they roll in, dozing in the shade of palm trees – wouldn't that be nice? Well, not to be a Debbie Downer, but this recipe can't physically take you to a tropical island. It can, however, fool your senses into thinking you're there, because not only does it look like a tropical island, but it tastes like a tropical island! This summer cake is centered around a small island surrounded by a deep ocean blue glaze, topped with chocolate mint palm trees. It's too good to resist, trust us!
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You'll Need:
For the cake:
- 2⅔ cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- ½ stick butter for the batter, softened
- ¼ cup vegetable oil
- ½ cup sugar
- ⅓ cup brown sugar
- 2 tsp lemon juice
- 2 eggs
- 1 cup milk
- ½ stick butter to mix with the cake, softened
For the ocean glaze:
- ⅓ cup water
- ¾ cup sugar
- 7 oz white chocolate
- 2 oz heavy cream
- 3 tbsp corn syrup
- 6-8 tsp unflavored gelatin powder
- blue food coloring, preferably gel to get the right consistency for the glaze
For the decoration:
- pocky sticks
- fresh mint leaves
- melted milk chocolate
- chopped pistachios
Here's How:
1. Preheat the oven to 400°F. In a bowl, mix the flour, baking powder, baking soda, and salt. Mix the butter, oil, sugar, brown sugar, and lemon juice in a separate bowl until creamy, then whisk in the eggs one by one. Now mix in the dry ingredients with the milk and stir until it turns into a homogeneous batter. Transfer the batter to a greased baking pan lined with parchment paper and bake for 35 minutes until golden brown, then let the cake cool down completely and remove it from the baking pan.
2. Cut the dome off the cake.
3. Cut off the edge of the dome. It's best to use a bowl to get the round shape of the dome.
4. Use a straw to make a circle of holes in the cake.
5. Hollow out the inside of the cake. The hollowed-out area should have the same diameter as the cut-out cake dome, so use the same bowl from earlier to do so.
6. Mix the part of the cake you removed with the butter and spread it over the bottom half of the cake, then refrigerate the cake for 30 minutes to allow the coating to set.
7. Meanwhile, start on the blue glaze. Bring the water and sugar to a boil, ideally bringing the mixture to 215°F to give the glaze a beautiful shine. Once you reach this temperature, immediately remove the pan from the heat and stir in the white chocolate with a whisk. Add the syrup and heavy cream – the mixture should have a creamy consistency by now. As soon as the temperature of the glaze drops to 140°F, gently mix the gelatin and dissolve it in the glaze. Puree the mass, making sure not to work in any air to avoid getting bubbles. As you're pureeing the glaze, add blue food coloring. The glaze should be about 86°F before putting it on the cake. If you don't feel like getting the thermometer out, you can also just mix the glaze as shown in the video, but be prepared for the fact that it won't look quite as shiny this way. Place the cake on an elevated surface, like a deep plate, and fix the cake in place with the edge of a springform pan.
8. Pour the glaze through the sieve into the cake. The hollowed-out part should be filled about 3/4 with the glaze.
9. Place the perforated cake dome carefully on top of the glaze and then press it down slowly and evenly so that the glaze starts dripping out of the holes. Except for a small island in the middle, the entire springform pan should be filled with blue glaze.
10. Wait until the glaze has set and then carefully remove the springform pan. Decorate the cake with chopped pistachios, pocky sticks, and mint leaves to create an inviting island!
Wow, the look of this cake is enough to get us in a total vacay state of mind! Get the recipe for the Chocolate Rotary Cake featured in the bonus video:
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Pasta Grannies discovers Nonna Rosa's 'straw and hay' tagliatelle!
This week's heroine Nonna is Rosa, from Faenza in Emilia Romagna, who shares her recipe for 'paglia e fieno' or straw and hay tagliatelle. She serves it with a pea and pancetta sugo.
How to Make Straw and Sawdust Bulk Substrate
In this video I show you how to make straw and sawdust bulk substrate. Oysters mushrooms love it!
Supplies List
10 cups of Sawdust
10 cups of Straw
1 Tablespoon of Gypsum
5 gallon bucket
Pressure cooker
5 pound Bulk Substrate Bag
0:00 Intro
1:05 Soak straw, sawdust, and gypsum in a 5 gallon bucket for 24 hours.
2:06 After a 24 hour soak, drain the straw and sawdust and mix together.
2:47 Then, put mixture in a 5 pound bulk substrate bag with a filter.
3:15 Sterilize bags at 15 PSI for 2 hours
4:26 Let the substrate cool down for 24 hours and then it is ready to use.
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Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network
Ina whips up her own puff pastry dough to use on her classic Cacio e Pepe recipe!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cacio e Pepe Cheese Puffs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 35 to 40 puffs
Ingredients
1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
1/2 cup freshly grated Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash
Directions
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.
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Ina Garten's Cacio e Pepe Cheese Puffs | Barefoot Contessa | Food Network
Perfect Taco Bell Mexican Pizza Copycat Recipe
Today, Josh is showing you how to recreate Taco Bell's discontinued Mexican Pizza! Make your own with the recipe below. MK #043
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Time Codes
---------------------
Beef - 1:08
Sauce - 6:02
Pizza - 8:40
Recipe
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Step 1: Make the beef
Ingredients
* 1 Tbsp vegetable oil
* 16 ounces 80/20 ground beef
* 1 tsp salt
* Oatmeal
* 1 tsp Chicken bouillon
* 1 Tbsp Hot sauce
* 1 tsp Cumin
* ⅛ tsp Black pepper
* ½ tsp Onion
* ½ tsp Garlic
* ½ tsp Paprika
* 1 tsp Chili powder
* Salt
* ¼ tsp Cocoa powder
* Water
* Premade beef
1) Heat a large non-stick skillet on high heat. Add your vegetable oil, and when it starts smoking, add your ground beef. Sautee for a few minutes until fully cooked, breaking up with a wooden spoon, then add all the rest of your ingredients, and cook for an additional 3 minutes.
2) Transfer to a food processor and pulse, 10 or 12 times, until meat is very finely broken up. If too much liquid remains in the beef mixture, then add back into the hot pan and stir until desired consistency is reached.
Equipment
* Large saucier skillet
* Wooden spoon
* Food processor
* Silspat
Step 2: Make the sauce
Ingredients
* Vegetable oil
* Diced tomatoes
* Diced green chilies
* Tomato Paste
* Water
* Salt
* Sugar
* Onion powder
* Garlic Powder
* Cumin
* Chili powder
* Corn starch
* Water
* Vegetable oil
* Premade sauce
1) Heat vegetable oil in a medium sauce pan and add diced tomatoes and green chilies. Sautee for a few minutes, until the tomatoes start to break down, then add the rest of your ingredients, excluding the corn starch.
2) Transfer ingredients to a blender, and puree until smooth. Add back into the pot on medium heat, then add cornstarch and continue to cook until slightly thickened, about 2 minutes.
Equipment
* Medium saucepan
* Vitamix
* Silicone spatula
Step 3: Assemble
Ingredients
* 2 hybrid corn and flour tortillas
* ½ cup vegetable oil
* 1 bowl refried beans (from a can)
* 1 bowl beef
* 1 bowl sauce
* 1 bowl shredded cheddar + jack cheese
* 1 bowl diced tomatoes
1) Preheat your oven to 400 degrees. Heat oil on medium high heat in a small sautee pan. 2) Fry tortillas for about 2 minutes on each side, until crispy but not overly browned. If the tortillas do not get crispy immediately in the oil, throw them in the oven for about 15 minutes.
3) Lay one crispy tortilla on a baking sheet. Add a schmear of beans and a schmear of beef. Top it with another crispy tortilla, then layer on sauce, and cheese and bake for 6 or 7 minutes, just until the cheese is melty. Add fresh tomatoes, slice, and enjoy.
Equipment
* Small saucepan
* Small baking sheet
* 3 spoons
* Metal spatula