by Technocook on April 26, 2009
The time is here and I can now try out the new Imperia Raviolamp. The first part of this 
process was to make up a dough and filling. Making pasta dough is found in other locations on this site but for ravioli I used;
- 2 cups of flour
- A inch of salt
- 3 medium eggs
- 1 tsp olive oil
- approximately 2 tbs warm water
I mixed it and rolled it out with my pasta machine
The filling was made with:
- Chopped spinach (about 10 oz)
- 1/4 cup mozzarella cheese
- 1/4 cup Italian Six Cheese
- 1 tbs Mozzarella Cheese
- 1 tbs Romano cheese
After preparing the dough, I started trying out the ravioli maker. I found out that the dough needed to be rolled to at least a 5 or even 6 (really thin) on the pasta machine.
After cleaning the Raviolamp and drying it completely, I put on the first layer of dough only to have it stick to the metal. I learned quickly that there needs to be a slight dusting of flour on 
the surface first.
After restarting, I laid down the first layer of dough. The dough needs to be larger than the ravioli molds. I then used a 2 teaspoon disher to fill the holes in the ravioli and pushed down the fillind into the hole stretching the dough.
Do not overfill the holes or it will squeeze out of the 
sides. I then wet the surface of the dough with a very light coating of water and then placed the second layer of dough on top.
I used my larger and more manageable rolling pin to then gently roll the pin over the surface of the cutting 
edges. The dough sealed and then cut so easily. I was amazed.
When I turned over the ravioli, they came out a one sheet and then I broke them up carefully by hand. The fastest and easiest I have ever made ravioli. What a great experience.
by Technocook on April 24, 2009
After waiting for a few days impatiently for my new ravioli maker, as any new toy, I wanted to use it as soon as I could. My problem is that there is not enough time in some days as most 
of you know so it had to wait.
As I unpacked it, there were a few things that I noticed. First of all, the rolling pin that comes with it is small. It doesn’t appear to be the sturdiest of rolling pins. Great for the grandchildren to play with I think.
The next part was the ravioli mold/cutter. This is a nice sturdy metal device with rubber feet and a heavy feel. As I looked at the construction, I am pleased that Imperia (the maker of pasta machines) did a good job with this nice addition to my kitchen tools.
I am planning to make the Ravioli this weekend and will let you know how it performs.
by Technocook on April 22, 2009
Every different culture has an equivalent food to the good old Ravioli. The Chinese have Pot Stickers, the Polish have Peroghi, the Latins have Empanadas and so many more.
After spending a years making ravioli by hand by cutting them with a glass or a ring and pinching the sides with a fork, I decided to find a way to make the ravioli easier and much neater. I started to search for the ideal cutter and found a set of three serrated cutters. These look like cookie cutters. They were a lot easier to cut out the but there was still a bit of problem with the sealing and getting the air out of the ravioli.
While shopping at a kitchen outlet store while on a trip, I found a set of cutting rings. They were easier to use and much sturdier but still was a problem to put the ravioli together.
Then I saw it. A ravioli maker that made sense. I wasn’t looking for a professional, expensive or complicated contraption. I wanted a ravioli maker where I could still enjoy making them without taking so much time with mixed results.
I will let you know how it comes out when I finally get to make the first batch.
by Technocook on April 21, 2009
While visiting Raleigh North Carolina, we enjoyed the wonderful service and exceptional food at
a newly opened food landmark. Originally The Busy Bee stood on 225 S. Wilmington during the early part of the 1920s. It closed and was a number of other stores but owners Chris, David and Woody reopened the Busy Bee Cafe on April 6, 2009.
![clip_image001[5]](http://www.technocooks.com/wp-content/uploads/2009/04/clip-image0015-thumb.gif "Food Finds Busy Bee Cafe, Raleigh NC Photo")
This is a very refreshing upscale food at a reasonable price. With a great selection of beers and wines complemented the food prepared by their award winning chef.
A quaint rooftop dining area, a beautifully crafted upstairs bar and main downstairs bar, leaves plenty of space to have a great time with friends.
[click to continue…]
by Technocook on April 12, 2009
How would you like to make a barbecue sauce better than a grocery store. This is good, hearty, chunky, tangy sauce that you can name after yourself it you want.
- 1 cup olive oil
- a pinch of Kosher Salt
- A good grind of black pepper
- 1 15.5 (16 oz) ounce can of tomato sauce
- 1/2 of a lemon, seeded and thinly sliced (including rind)
- 1 heaping tablespoon brown sugar
- 2 heaping tablespoons yellow mustard
- 2 good tablespoons Worcestershire sauce
- 1 teaspoon cayenne (or 1 1/4 for the daring)
- 1-1/2 cups sweet onion (3 large), chopped
- 1 large bell pepper, chopped
- 4 large cloves garlic, chopped
In a blender or food processor, puree:
Combine all ingredients in a heavy stainless steel or ceramic coated saucepan. (Do not use aluminum or cast iron.) Cook over medium-low heat while stirring every once and a while until the oil has separated from sauce and sauce has become very thick (this takes about 2 to 2 1/2 hours). Dip off the oil (which can be used for some real nice taste in other dishes) and there you have it. This can be stored in a air tight container in the refrigerator for up to 2 weeks. (longer if frozen)
by Technocook on April 8, 2009
I love a nice piece of fish that is tender and flaky. The Panko gives the Tilapia a little crunch.
Ingredients:
- 2 Pieces of Tilapia
- ½ cup Panko bread crumbs
- 3 - 4 tablespoons of Olive Oil
- 1 cup buttermilk (or 1 cup of fat free milk and 1 tablespoon of lemon)
- 1 tablespoon lemon pepper
Soak the tilapia in the buttermilk for 5 minutes or so.
Mix the Panko and lemon pepper together in a bowl.
Take each piece of fish from the milk and coat both sides with the panko mixture. Set aside on a paper towel and let rest for about 5 minutes.
Heat the oil in a fry pan and fry the fish on each side for 3 to 5 minutes. Turn over with a spatula. Use caution not to break the fish into pieces. I use a pair of tongs to help hold the fish to turn it over.
Serve Hot. Tastes Great.
by Technocook on April 6, 2009
This simple preparation method helps preserve delicate flavor of the scallops. One of the keys 
is to let the scallops cook without disturbing them on each side.
Ingredients
- 1 lb sea scallops
- 1/2 cup panko bread crumbs (approximately)
- 1/2 teaspoon Italian seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lemon or 1 tablespoon of lemon juice
- grated Romano cheese
[click to continue…]
by Technocook on April 4, 2009
This is a great side dish of potatoes coated with olive oil herbs, and roasted in the oven. This is a real easy recipe and can be cooking while you make the rest of the food. There is a little spice to this and gives a nice little kick.
Serves 2:
Put all of the Ingredients in a bowl
- 1 tablespoon olive oil
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 2 large potatoes cubed (about 1 lb)
How to make it:
Preheat your oven to 475 degrees F (this takes a while in my oven to get there).
Stir in cubed potatoes until they are evenly coated with spices and oil. Put the potatoes on a roasting pan or baking sheet in a single layer.
Roast the potatoes for 20 to 30 minutes turning them occasionally to brown on all sides and keep them from sticking to the pan.
by Technocook on April 2, 2009
This is a quick and easy sauce for chateaubriand. This is used for broiled or roasted red meats.
- 2 cups aged balsamic vinegar, good quality
- 3 to 4 ounces cold butter, cut into pads
In a small saucepan, bring the balsamic vinegar to a simmer and reduce by 2/3. Add one pad of butter at a time, swirl in the butter and combine until it’s completely melted and the sauce is a smooth and velvety consistency.
Serve immediately over chateubriand or some other red meat.
Enjoy
by Technocook on April 1, 2009
1. Add to bread maker pan in order:
- 3 3/8 cups bread flour
- 1 ½ tsp salt
- 2 tsp light olive oil
- 1 1/8 cup (9 fl oz) water
2. Put pan into Maker.
3. Close lid and put into yeast flap: 1 ½ tsp dry yeast
4. Plug bread maker in.
5. Press SELECT button until it says: Basic Dough 2:25 (min)
6. Press START button.
7. While dough is in process, lightly flour a work surface and grease a pizza pan
8. Take dough out and make a ball, cover with saran wrap and place on floured surface.
9. Let rise for 20 min. Preheat oven to 500 degrees
10. Roll out into flat circle, and then toss into air until desired size.
11. Place on greased pizza pan and top with 2 TBS pizza sauce, grated cheese and any other toppings as desired.
12. Bake in 500 degree oven for 12 to 15 min. or until all ingredients are cooked and dough is crisp and slightly brown.
Total prep and cooking time: 3 hours
process was to make up a dough and filling. Making pasta dough is found in other locations on this site but for ravioli I used; 
the surface first.
sides. I then wet the surface of the dough with a very light coating of water and then placed the second layer of dough on top.
edges. The dough sealed and then cut so easily. I was amazed. 
![clip_image001[5]](http://www.technocooks.com/wp-content/uploads/2009/04/clip-image0015.gif "Food Finds Busy Bee Cafe, Raleigh NC Photo")
