After Hours: Wrapped up Episode 3, and MOOOOOVING on....

Hello, Munchie Mafia, BFF's and The Dog Pound;

We just finished Cook Along: Episode 3 Key Lime Pie on YouTube with @butlerfamilyfarm2005, @devildog and special guest Jean, who has two channels:  @meritageshadesoflight and @healthykitchenwizard.  Jean's shorts are located on her Healthy Kitchen Wizard channel, where she has videos about cooking, and health benefits of eating clean with wholesome ingredients.  Her other channel is about practicing mindfulness for sound mental health, especially helpful in this uncertain world that we live in.

Thank you to Jerry, Eddie, and guest Jean for joining in on this episode, that was a great deal of fun.  Thank you also to Timmy, Susan and Jami for all the behind the scenes support.   I also want to extend a huge thank you to our Managing Admin and Moderators for all of their hard work in keeping the chat flowing, keeping the trolls out, and posting links.  

And of course, thank you to all of our subscribers, old and new, for taking the time to spend a couple of hours on a Sunday afternoon (or whatever time zone you are) to watch the shenanigans.

Susan, I hope that your mother had a fantastic 96th birthday.  I am thoroughly enjoying these Cook Along episodes.  The excitement and pride that Jerry and Eddie show in their "After Hours" videos (the shorts that they post after their desserts have been cooled, and decorated) kind of makes me a little teary-eyed.  I am proud of their achievements.  While I am not in any way, shape or form comparing them to Remi from the movie Ratatouille, I am reminded of a phrase (By Chef Gusteau) from that movie - "Anyone Can Cook".  There are so many people that say, "I can cook, but I can't bake to save my life."  I beg to differ.  Anybody can bake if given the right direction, and I believe that cooking along in real-time, following the steps together, builds that confidence and erases the inner thoughts of "I can't bake".  So.... while watching their successes unfold, it makes me proud of them.  These Cook Along's also open up new doors for them to experience desserts that they may have had to give up due to diabetes and pre-diabetes.  And seeing the delight on their faces when they take that first bite and they are surprised that it doesn't taste like it's sugar-free brings an incredible smile to my face.  Plus, spending time with them virtually really brightens my day.  Afterward, I kind of sit here and rewatch the livestreams to see how I can improve on delivery of information and instruction for the next time, I kind of feel a little down because that moment is over and I can't wait for the next one. 

We will be moving on to the next episode, coming very soon - maybe sooner than monthly, Jerry and I casually talked about potentially making this simulcast series twice monthly -- I made a rhetorical comment about the cookbook and said that we probably need to do this twice monthly or so just to get all the recipes together. Some of the recipes in my binder are sugar-free, reduced sugar, gluten free, vegan, or a combination.  We need to sit down and discuss this with Eddie, and our spouses to make sure that everybody is on-board.  

Susan and Jerry are working on compiling these recipes with alternates into a cookbook.  As we progress toward the compilation, I will be going behind the scenes to get photographs.  I want to make it abundantly clear that even though these are recipes from my own recipe binder, that because the 3 main channels have contributed to the making of this series, that the recipes and cookbook isn't "mine" - it's "ours" and it is only fair that all 3 parties benefit from any future sale of this book that we plan to self-publish in the future - whether it will be in print form, or digital "E-book form".  We don't anticipate making this a lucrative cookbook; none of us are pros at publishing, and we're doing this for our friends and fans - apparently, there's been a lot of positive feedback on the BFF side to publish this in print in some way or another.  So, Susan is working hard at notating the livestreams, cleaning up the recipes with any "after-thoughts" (ie., we should have chopped the pecans, which I wholeheartedly agree), and adding the "alternates" that the three different channels may have done.  As you know, there are endless possibilities for cheesecake, with add-ins and add-ons. 

My after-thought for Episode 3 is that I should have omitted the chopped lime and opted to sticking to the dust that I got from the box grater -- I should have ordered myself that new Microplane.  It was still good and as I am typing this, I am craving another slice.

There had been some issues getting Jean loaded into the virtual studio, but she popped on toward the end at around the 2 hour mark.  I walked her through it as best as I could, sorry that we had to cut it short, Timmy needed to redress his foot and my shoulder was starting to get aggravated and neither of us could go on any further.  

I watched Eddie's short this morning and I squealed with excitement that his pie did in fact set up overnight.  Waiting on his taste reveal, and waiting on Jerry's taste reveal as well.  Susan is coming home this evening, so I am hoping that they both will be doing their taste reveal together on their livestream that's scheduled in just under a half hour from the time of this post.

So, Munchie Mafia, BFF and The Dog Pound, much love to you all and don't forget to Cook with Love and Eat with Passion.  Thank you all for your support. 

Double Chocolate Chip Muffins

In one bowl, mix dry ingredients and create a well in the middle of the bowl:

2 Cups All Purpose or Cake Flour

1 teaspoon Baking Soda

Pinch of Salt

1/2 Cup Sugar 

1/2 Cup Date Sugar
1/2 bag of chocolate chips

In another bowl, mix these ingredients thoroughly:

1/2 cup cocoa powder
3/4 cup Sour Cream
1/2 Cup Olive Oil
2 tablespoons buttermilk powder
2/3 cup hot water
2 eggs
Extract of choice

Once the wet ingredients are thoroughly mixed, transfer into bowl of dry ingredients, right into the well.  Mix gently, don't overmix, by hand.  If you cannot mix this by hand, use a mixer at very low speed until combined.  Overmixing will cause them to be tough.

Transfer to lined cupcake tin.  I generally like to fill mine almost to the top so that they crown nicely.  Tap the pan on the counter to remove air bubbles. 

Bake at 400 degrees for 5 minutes and then turn the oven down to 350 degrees, depending on your oven, this will bake for another 15 minutes.  Check them with a cake tester or a toothpick.  If still gooey, set for another 7 minutes and retest.

Please check the Cook Along Calendar for the Sugar-Free Option and other Sugar Free Goodies, coming soon!

This was a lengthy live-stream, with chit chat, but it's fun nonetheless.

Let's Make Pasta! March 15 at 6pm Pacific (Updated, Error)

 

Livestream on YouTube Munchie Mafia Official

Thank you for visiting.  I will keep this short and sweet as per usual.  All the Fluff and Stuff is at the bottom of the recipe so you can just get to the recipe.  On the Loaded Baked Potato livestream just days earlier, the question was asked to the Live Chat, "What kind of pasta do you want to see?"  I had a feeling that it would be Tortellini because Eddie and Gary had talked about Tortellini over the weekend.  They didn't disappoint me.  Nina commented that she would like to see a Sicilian sauce recipe.  So, the pasta will be Tortellini filled with cheese, and a Sicilian sauce.  See Below the Recipe for the products that I use.

So, let's get to the recipe that will be used during the livestream.

Pasta Recipe:

250 grams All Purpose Flour

150 grams Semolina Flour

2 Egg Yolks, plus 3 Whole Eggs

2 tablespoons olive oil 

Gradually add dashes of water as needed

Mix flours together and create a little volcano.  Add the beaten egg yolks with the whole eggs and add to the center of the volcano.  Slowly begin to whisk with a fork, the flour into the egg mixture until all the flour is combined.  You'll want to knead it with your hands until it is a firm ball and there is no visible flour.  Wrap your dough ball tightly in plastic wrap and allow to rest refrigerated for an hour.

Filling Recipe:

1 container Ricotta, strained in cheesecloth for 1 hour.
Gourmet Gardens Italian Herbs, however much or little that you want to use, about a scant tablespoon if you need measurements.

Fresh grated Parmesan

A pinch of nutmeg
A couple cloves of fresh garlic, crushed
Salt to taste
1 egg yolk

Mix together ingredients until thoroughly combined and set aside.

• Get a salted pot of water to a slow boil.  Too rapid and the tortellini can suffer blow outs.
• Using a rolling pin or a pasta machine, roll out your pasta without pulling on the pasta.  (I will not be demonstrating rolling pasta with a rolling pin due to shoulder injury).  You will want it thin, and it's ok to work with the pasta in quarters, just remember to cover completely so it doesn't dry out. If using a pasta maker, you will start at zero and work your way up, rolling each size twice until you have reached 6.

• Using a biscuit cutter, cut to desired size, and cover with a towel until you have all your circles cut.  There is no rule to the size of your tortellini. I like big ones, they look pretty on a plate if you have 3 of them.

1. Wet lightly with a finger that's been dipped in water, all around the edge of the circle.
2. You will want to then take an everyday teaspoon and place a dollop of the filling dead center, you want to leave a space around the circle to press together to seal.  
3. Make sure that there are no air bubbles when you make the two edges meet.  You want a half circle.
4. Press around the half circle edges that met together, making sure that there is a good seal and there's no air bubbles.  
5. Fold the edges upright and bring together the two end pieces, pressing together.  
6. Repeat.

When you have them all formed into tortellini, and your water is ready, you can drop them into the water a few at a time, agitating the water a little bit like a vortex with a wooden spoon, to prevent from sticking.  Allow them to get happy in the lightly boiling water for a few minutes or so.  When they float, they're ready.  Do not overcrowd your pot of water.

Sauce:

Sicilian sauce is intended to be rustic in aesthetic, while being light and bright.

3-4 pints Cherry or grape tomatoes, halved
1 bell pepper (optional), seeded and diced.

1 sweet white onion, diced or julienned.

1 bulb garlic, peeled and chopped.

Lemon Zest, and lemon juice

Olive Oil

Butter, 2 sticks, cut into cubes.

Wine for deglaze

Anchovies or Sardines

Castelvetrano olives or capers

Kale or Spinach

Romano or Pecorino 

Fresh Basil, torn by hand
Italian Parsley, chopped fine

1 cup stock (chicken or vegetable)

Heat pan and blister tomatoes, onions, and bell pepper until the onions still have body, but they are cooked, chicken stock or vegetable stock, raise temperature and allow to evaporate until there is not much liquid left.  Deglaze pan with wine.  Add Zest and lemon juice, anchovies or sardines, olives, greens of choice, and sauté together.  Turn off heat and begin to throw knobs of butter into the sauce, stirring rapidly with a spoon until emulsification occurs.  Add salt and pepper to taste.  Add your cooked tortellini to it, and toss with fresh herbs and hard cheese(s).  Serve with or without toasted breadcrumbs, or toasted pistachios.

Now for the equipment:

Marcato Multipast Machine

Ateco Cutters

French Rolling Pin

Caputo Semolina

Gourmet Garden can often be found at your local grocery store in the produce aisle.

None of these sponsors me, so it's up to you to choose what fits in your budget.  Gourmet Garden is a life saver for busy professionals, to get herbs that are somewhat stable in the refrigerator for when needed.  I keep mine in the freezer to improve life.  

Thank you for visiting, be sure to check out my livestream coming soon to see how it's all assembled.  I will be available to answer questions as we go.

If you don't like the idea of the sauce, just use a jar sauce, I'm not going to judge you.  Well.... maybe a little.  Joking.

~Sivi