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- Aug 7, 2017
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I've really been making too much rich, sweet stuff lately and trying to keep away from it for a bit, though I'm sure I'll be making a pie or something for Thanksgiving.
I have started to think about holiday stuff, and one thing I made to give away to coworkers and friends the past few years was pasta. Both cut, dried noodles, and freezer containers full of pierogies or ravioli.
I really wanted to make some pretty tri-color pasta but had trouble getting the red and green intense enough. I pulled out the juicer today and juiced a little kale, and then some raspberries. I'm currently reducing the juices in a barely warm mini convection oven to see if I can get some intense colors.
This guy's tri-color ravioli is beautiful: http://www.brunoskitchen.net/blog/post/tri-color-ravioli
I may have to try the parsley flakes idea.
I have started to think about holiday stuff, and one thing I made to give away to coworkers and friends the past few years was pasta. Both cut, dried noodles, and freezer containers full of pierogies or ravioli.
I really wanted to make some pretty tri-color pasta but had trouble getting the red and green intense enough. I pulled out the juicer today and juiced a little kale, and then some raspberries. I'm currently reducing the juices in a barely warm mini convection oven to see if I can get some intense colors.
This guy's tri-color ravioli is beautiful: http://www.brunoskitchen.net/blog/post/tri-color-ravioli
I may have to try the parsley flakes idea.