Made #Pasta with #BladeRoast and #TreStella #Mozzerella


1 tbsp butter

3 1/2lb beef blade roast

1 large onion coarsely chopped

2 cloves garlic, chopped

1 bay leaf

1tsp fried thyme

pinch of ground cinnamon

pinch of ground cloves

Salt and pepper

4 cups whole wheat fusilli pasta

1 cap carrots, peeled and thinly sliced

3 stalks celery, thinly sliced

1 zucchini, grated

1 cup frozen green peas

1 ball Tre Stella Mozzarella grated



1. Preheat oven to 325F

2. In a large deep, oven safe skillet, melt butter over high heat and sear blade roost for 3-4 mins on each side. Add onion and Garlic and cook for 2 mins.

3. Cover with 5 cups of water, add herbs and spices and season with salt and pepper.

4.Bring to a boil, cover and continue cooking in the oven for 2 hours.

5. Remove beef from broth. Let cool until until lukewarm, then debone and shred meat. Discard access fat.

6. Put skillet back on burner and bring broth to a boil.

7. Cook fusilli in broth according to package instructions, adding vegetables 3mins. before end of cooking time.

8. Stir in shredded beef and cover with mozzarella.

9. Brown in the oven then serve.


Forgot to warn you, I'm addictive.

Made Rice Pudding with caramelized strawberries


4 cups plus 2 tbsp whole milk, divided

1/2 cup sugar

3/4 cup Calrose or Japanese-style white rice

1 vanilla bean, cut in half lengthwise

1 egg yolk


For Strawberry coating

2 tbsp sugar

1lb strawberries, washed dried, hulled and halved.



1. Bring 4 cups milk to a boil in a medium saucepan over medium heat. Remove from heat and cover for 15mins.

2. Return milk to pot over medium heat. Add sugar and sprinkle rice over milk; stir until milk returns to a boil. Add vanilla to a pot, reduce to low, cover and simmer for 20mins. Remove lid and continue to cook for an additional 10 to 15mins, or until rice is very tender and mixture is thick, being sure to stir from time to time to prevent rice from sticking to bottom of pot. Remove vanilla halves from pot and using a pairing knife, scrape seeds from pods and stir into pudding; discard pods.

3. In a small heatproof bowl, whisk together remaining 2 tsp milk and egg yolk. Spoon small amount of rice mixture into bowl and whisk to combine with yolk. Add mixture back to pot and stir to combine. If serving warm, cover and let stand for 45mins. Otherwise, turn out into non reactive container, cover and refrigerate until chilled, about 6hours.

4. When ready to serve, heat a large skillet over medium-high. Sprinkle sugar into pan and allow to melt. Once sugar is golden and begins to bubble, add strawberries to skillet; stir to coat in sugar and warm through, about 30secs. Immediately turn strawberries out into a bowl to stop cooking further.



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