Friendsgiving's 2022 Putting my Culinary Skills to the Test! Part One
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- čas přidán 26. 11. 2022
- #AcreHomestead #HomemadePasta #bakewithme
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Roll it out and turn into tagliatelle nests for the future. Going forward consider using a cookie scoop for the filling; make square ravioli using pizza cutter or ravioli wheel device; instead of doing two rows of ravioli on each sheet you use the second row as the cover by closing the pasta over the filling (lengthwise) just like closing a book. You then trim everything with the pizza cutter/ravioli wheel. Less pasta waste and generally easier to do. 😊
My suggestions exactly. Looks absolutely yummy.
Great suggestions!
I always try new recipes on company..it drives my husband crazy. So far it has worked out just fine. Love your adventurous spirit🥳🥳
Great tips! Thank you for sharing with the rest of us.
I was going to say the same thing
Becky, you are a doll. I am 68 years old and have been in the kitchen a long time. I am proof that you can teach an old dog new tricks. I’ve picked up so many tips watching your videos. More important, however is that you have taught me that it’s great to try new things and that not everything has to be perfect to be good. You’re intelligent, funny, adventurous in the kitchen and garden and I have loved every, single, video. Yours is my favorite channel and consider watching it as a treat to myself. Keep it up. I know your delivery time is quickly approaching wishing you a wonderful birth experience. Take care.
🤗
I am 67 and love watching and trying new recipes, also. Can’t wait for the birth of your baby.
Becky says it’s later in the day than it was earlier. Josh: “True. Always true. 100% of the time you say that.” And that has me LOLing. They are so funny laughing at each other.
Whenever you place something in the oven, I say to myself, "Becky, set the timer". ☺️
Oh! I agree definitely
😘
I was just watching your candy making video from last year, thinking what a difference 11 months have made; you have a new home, a baby on the way… so many well deserved Blessings for you and Josh.
When I was little, my Mom and Grandmother would make ravioli together and I had the job of using a fork to close up the ends (as opposed to pressing the dough together). They used the extra dough as noodles and that was my favorite pasta growing up. 😃
I just love watching you. I hand rolled pasta for over 22 years. My current husband loved my pasta so much, he bought me first, the hand crank one. A year later he bought me the kitchenaid attachments. I absolutely love them. I made pumpkin ravioli two weeks ago. So easy, and delicious! You can freeze the leftover dough, then on another day roll it out and use your fettucini cutter. Then dry it and cook it, or freeze it. Pasta dough it very forgiving. Everything looks beautiful! 😉😊
Great idea!!!
Thank you for suggesting this, I was thinking the exact same thing
I haven’t watched the videos about your new house after you moved in. The more I watch you work in your new kitchen the more I feel that kitchen was designed with you in mind. Some people may feel it needs updating but I love the little details. The deep drawers that hold all of your baking goods, the ledges that hold your oils and freeze dried herbs and of course, the large window with the beautiful view over your sink.
Same! It does seem like the perfect kitchen, even her coffee/tea station!
Totally agree with you guys. I really love the deep drawers for the baking supplies and the little shelf that runs along the wall. It’s perfect for spices.
@@digsindirt4490 The first time I saw her dip flour out of the drawer, I didn’t realize she actually had plastic bins with lids inside of the drawer. At one time designers thought it was a good idea to have flour drawers without lids. Dumb!
I would change the island, though, and instead of granite tiles I’d go with one large slab of either granite or marble. (With the amount of doughs she does marble would be better.)
The wall oven and propane stove/oven is a dream too!
A fantastic YT channel called Bake with Jack, breaks down baking with both dried yeast and sourdough into the most basic of instructions. His method of keeping sourdough is one of the most uncomplicated approaches I've seen, no constant feeding or maintenance, only hydrating/feeding when required for baking.
Jack is awesome, I've been following him for years.
thanks for tip
yes! Jack is amazing with bread. But I still can't get the sourdough starter past day 3 🙄
With you on this! I have his book now too and love it. Especially great that there are ideas for what to do with left-over bread.
Can’t go wrong with Bake With Jack- He’s my bread baking hero😊
💛 “It’s quite the situation you have going on here.” 😂 Love Josh!
Yes, you should have made two loaves of Biscotti. Yes, you should have cut smaller and at an angle. Add slivered almonds and cranberries to batter. Drizzle dark chocolate when done.
Growing up my grandma used to use the scraps as "noodles" in chicken broth she'd have simmering while making her pasta for an easy meal the day she made the ravioli. She'd then often freeze the ravioli in layers for later use.
So glad you just dropped a video I was bored while sewing up my kids Clothes and stuffed animals
You bake biscotti twice and that’s in the name 😊 in Italian, bis = twice and cotti = baked 😋
Source: i was born and raised in Italy 😅
Focaccia is so easy and turns out amazing. And people are so impressed that it's homemade. I love using different types of olives, sundried tomatoes, and even pickled peppers and onions!
Yummy! 😋 sounds deelish!
Yum! I love making mine sourdough. Well, I make everything sourdough now as I just feel better feeding it to my family.
Focaccia with caramelised onions is just about my favourite thing to eat!
@@Sas_Kat oh my gosh…just the thought of that is making my mouth water 🤤🤤🤤
It's great with rosemary in it or parmasan and red onion.
made your one hour rolls for thanksgiving. everyone liked them! will be doing again soon.
I vicariously live through your culinary adventures ❤ Also appreciate the real life oopsies you don’t try to hide 😆
Becky, I want to say, you have recharged my baking. I baked alot when my kids were young. I'm now raising my grandson so, he thanks you for that. 😉
21:15 Becky, Becky, Becky, That's why the recipe said to make 2 logs. Then you would have twice as many Biscotti.
27:00 the biscotti would bake more evenly if they were smaller. (I'm not being critical, as a professional baker I'm trying to pass on know-how so you get the results you're looking for).
Yay, a video with Becky👌😁😁, I was actually rewatching some of your very 1st video's when the alert came 👏👏. Thank u, happy belated thanksgiving from South Africa
Hi in beautiful South Africa from far up North in Norway❣️ Happy belated thanksgiving to you❣️ PS! Do you celebrate thanksgiving? We don’t… 🤗💓🇳🇴
Cheers to you for trying new recipes for a dinner party. As a young child I remember learning how to make pasta at my Nonni's kitchen table. She measured nothing. When I wrote the recipe I actually drew pictures of her hands to represent her measuring the ingredients.
Love making raviolis. They can be filled with just about anything you want. I use a small cookie scoop to fill them. Keeps them uniform in size and rounded nicely. You amaze me with what you can get done in an evening and still walk the next day. My back, hips and feet don’t allow me to do much for very long anymore. Hope your Friendsgiving is a blast and you are able to enjoy you time with the people you love.
I don't know if anyone has mentioned that yet but I would have put my filling on the bottom of one pasta sheet and then fold the other half of that sheet over it and than cut it out in rounds or what ever shape you go for. This way I think you get even more pasta out of it cause you just use one pasta sheet at a time.
Those ravioli looked amazing!
How fun. My best friend of 54 years (we were friends since we were two) passed away unexpectedly two months ago. I am devastated and miss her so much. Enjoy your time with your friends. I love watching your videos. I learn so much.
HI Becky. The ravioli looks amazing. The leftover dough could be used to make herb crackers. Just roll them out, sprinkle or spray with a bit of water or oil and sprinkle herbs on them and bake them up. Yummy. They will be quite hard and crunchy and perfect for all kinds of toppings.
I will definitely be trying this!
Great idea!
Ina Garten is one of my favorites on Food Network. Her last name does not have “er” on the end of it. 😊
Perhaps you are not aware but all cooking oils go rancid over time. I highly recommend that you use a Food-Grade Mineral Oil to maintain your wooden implements and cutting boards as it will never go rancid. You can purchase it just about anywhere, just make sure that it is labeled Food-Grade. I've owned a butcher block table for 40 years, use it daily and it's in pristine condition - zero odor.
Your biscotti...you should have made 2 or 3 logs instead of one....would have made smaller dainty cookies. My late husband made biscotti all the time, chocolate with sliced almonds was our fav but he made the regular with different dried fruits and nuts, too. He also learned to make povatica bread as a child with his Croatian grandmother and povatica and biscotti were his big holiday bakes and he often sold them too!
One of my favorite things to eat is butternut squash or pumpkin ravioli and now that I see the amount of effort, I don’t think I will complain when they only serve me a few. 😂😂😂💪🏽
Thanks so much for taking the time with your mom during thanksgiving prep. I can't express how truly thankful I am. I am recovering from a total knee replacement and the prep helped me get through it and enjoy my family blessings. It was still to soon but I wouldn't trade it. Love my family. Thanks again Becky and your mom. ❤❤❤❤❤
Aw Thank you! I hope you feel better soon!
Must be the season, I had foot sugary, thanksgiving was canceled in our family. It was lonely and sad day for me . But watching your family made me smile and feel better, thanks for sharing with us.I always learn something 😊
Love watching Becky and her mom. I miss mine so much. Love watching her with her MIL too. Great to see them all have so much fun together. I'm recovering from bladder cancer surgery. I'll be 7 months post op Dec 2nd. Whole new way of living but I'm alive. Your videos have helped me a lot to keep my mind off of myself and the laughter is just what I needed at times.
I’m also in recovery mode from a total hip replacement 6 weeks ago. My sister hosted Thanksgiving so that was helpful. I get so much enjoyment watching Becky in the kitchen.
@@reginastock5546 I had total hip replacement before the virus mess. It's nice when someone steps in and helps
If I have leftover rolled out pasta I just add a bit of olive oil to it and give it a kneed until its supple and it can be used to make tagliatelle.
You are my go to for chores. I put a long video on and listen while I cook or do dishes, I really appreciate your long and informative videos ❤️
I do the same thing! Helps keep me motivated 😂
I am always amazed by the amount of energy you have. When I grow up I want to be just like you! Except I'm already older than you and living in a nursing home... well I guess that ship sailed a long time ago, lol. Still, the sentiment remains. You are definitely an inspiration. I love watching your videos and hope you are able to keep making more for a long time!
Wow! You are so brave to be making all of these dishes for your party and never having tried making them before. I admire you and your confidence! Have a wonderful time with your friends!
Becky have told my husband that I got the dinner rolls recipe from my friend. Today he watched this video with me and now he calls you his friend too. And he even said we should try doing the raviolis together! Can you believe that!!!
I so admire how fearless and adventurous you are. Thank you for sharing your beautiful self with all of us.🙌💕
Spending the next 50 minutes with a glass of wine watching my friend before making dinner!! Soooooo happy right now to see you dropped this video!!❤❤❤❤ it’s Shepherds Pie for dinner tonight…well, since it’s ground beef and not ground lamb it’s actually Cottage Pie but the kids still call it Shepards Pie which was my dad’s recipe. In a large casserole dish, 2lbs ground beef cooked with onions garlic and seasonings, 2 cans of sweet corn, (can add can peas too), 1 1/2 cups roast beef gravy, next level is garlic mashed potatoes and then shredded cheddar on top. Baked for maybe 30 minutes at 350 or until the cheese melts…delish!
Thanks for sharing
Thank you for sharing the shepherds pie recipe..
@@bethrichardson5998 you’re so very welcome, I have a TON of recipes, wondering if I should start a channel myself
My family LOVES ravioli! I make them a couple of times each year and freeze them. First -YES! Save the dough and re-roll it out. Make some with ricotta and freeze them! The ravioli maker attachments tend to make them much too small for my liking, so I bought a Norpro Ravioli Press and Mold - This is awesome! It makes one dozen raviolis at a time! There are several other brands on Amazon, but they are pretty much the same. There is a bottom piece that looks sort of like an ice cube tray, and a metal "frame" with holes in it that fits on top of the tray. You place a sheet of pasta on top of this and put about a teaspoonful of filling in each space. I then will put a little egg wash and then cover everything with another sheet of pasta, dust with flour, and use a rolling pin to seal and cut them! If I'm serving them that day, dust a large, clean cloth or towel, and let them dry for a few hours - Then you can do what you just did to store in the fridge, or freeze them on cookie sheets and package them for the freezer. Believe me, home made frozen ravioli won't last as long as you think!
I watched it almost as soon as it was posted, belated Thanksgiving to all. We're about to have our 56th anniversary of Independence and first year as a Republic. 🇧🇧🇧🇧
I’d cut those large slices of cheese in half, or even thirds, so they aren’t so large.. Lots of small serving portions is the way to go in charcuterie. Your board is lovely and makes a beautiful platter for all of your lovely cheeses and munchables.
Add a tad of water, more or less, to your semolina flour to soften it and make it more pliable. Pat into a disk, refrigerate or freeze until you have time to roll it out and cut into ribbons or shapes. Then dry and store.
If you keep your yeast in the fridge or freezer, you won’t have to worry about it not working. I keep mine in the freezer and it works every time. Love you and your videos.😊
You are right! I keep mine in freezer and never had it go bad. A famous chef told me that he said the freezer puts an endless expire date on instant yeast and he said don’t prove it either while you can it’s best not to do that. I’ve always kept in freezer since he told me that..
I looove that you are sharing doing the ravioli recipe for the first time with us. I am usually in the kitchen alone when disaster strikes. As a result, watching you say during the process … oh! More flour on the cutting board or I should have stopped at 6, is so encouraging for the rest of us to just get on with it and explore new recipes and not be hesitant. We love you Becky!
Something my mom always did when she had extra dough is set it out for the birds, they loved it.
Noodles, you let noodles dry out some so it should be fine. Yum!!!!
Making ravioli is a real treat at my home. I make a cheese with spinach filling that my family loves although it really does take me almost all day and I have some in the freezer for later. ( although it doesn’t last more than a couple weeks in the freezer ) I have a tray that shapes and cuts a dozen ravioli for me at a time.
After watching almost all of your videos I have decided to delve into the world of bread making...I've had mixed results with successes and failures, but it is a fun and a relatively cheap way to experiment in the kitchen. I succeeded in making a garlic cheese bread last evening that didn't make me sick or kill me. Thank you for sharing your passion for cooking and homesteading. - Cathy -
Am sitting here howling with laughter. Many years ago 3-4 of us would get together once a month and cook up a storm - Christmas cookies, pork vindaloo, handmade linguini, Chinese food, tamales, etc. Once…only once…we decided to make ravioli. We had such a hard time that we swore never again. It was our single failure. You are doing such a beautiful job. Congratulations. Thanks for the memory.
Becky, I only wish I could do just 1/3 of what you do. I just love watching your videos. I have my granddaughter watching your videos now and fingers crossed she can one day cook as good as you, one can hope lol. Love, love watching everything you do. I look forward to new videos every week. Josh is so cute watching you lol. The two of you are just adorable together. Hugs from a loyal fan Betty 🙏🙏🥰🥰😘♥️❤️🤗💕💗
Becky, my oldest sister makes her own pasta and ravioli and from the many times that I've watched you, you've done such a great job! I passed your video to my sister and she said you did a terrific job.
You could freeze dry your eggs when you have a lot in the summer to use in winter. I've hear it works really well. Either scrambled for whole eggpowder or seperate yolk and white before freezedrying if you make a lot of recipes that use just one part of the egg.
I really enjoyed the video. It reminded me of myself. My kids would tell me I was like a mad scientist in kitchen because I was always willing to accept a challenge. I have love to cook and bake since I was 10. You remind me of myself you put in alot of effort for perfection. Also 99.99% is the appeal of the food u go above and beyond you should do a canning and cookbook. You are so happy and energetic when u are in the kitchen. I am just thrilled to watch your videos. Keep up the good work your videos are so informative. I am 60 and have learned alot watching them 🥰
When you get a Bosch Mixer you'll be so happy that you don't have to knead the dough anymore and that machine builds AMAZING gluten strands. You're bread game will EXPLODE! 🥰
Yes, you flip the biscotti's and toast on each side. I make them with pistachios and cranberries at Christmas time. My husband's favorite!
Who else wants to try this? ❤ 😊 so yummy!
I followed the biscotti recipe last night and then dipped the bottoms in dark chocolate and drizzled some chocolate on the tops! Delicious!👌🏻
Next time, I think I will add some raspberry flavor to the chocolate, so they will taste like the raspberry Milano cookies. 😋
I left the biscotti standing and spaced them out after cutting. Keep them in the oven the recommended time. They’re suppose to be dry and dark. This way, they can be dipped in coffee or hot chocolates.
My dad is a pasta chef of 30+ years. You were right to use the semolina on the counter afterwards If you’d like you could also set down some parchment paper and instead of adding another pasta layer on top, you just fold the same one on top of the filling. he also always freezes his pasta a bit before boiling so I do recommend freezing it as well, even for 30 minutes!! Also he does reroll the dough out but you’re the judge of your own pastas texture!!
You had 2 Thanksgiving dinners and one Friendsgiving dinner. I like your version of the holidays. The celebrations last all month long.
GREAT JOB, Becky!! They all look lovely! Any ravioli's that you might have punctured a little, you can save and fry them up instead of boiling so you have more control over them bursting. They're great fried, as an appetizer. And fresh pasta freezes really well if you freeze them individually then stack like you did your biscuits. Also, for the extra dough, you can roll it out & just cut it w a pizza cutter in strips for plain pasta for later use.... it will also freeze very well. Again, you are SO inspirational and always give great instructions.
A trick for your charcuterie board. Take your slices of salami and drape it in half over rim of glass,alternating slices like the petals of flower. When you feel you have enough on glass turn glass onto board to make a beautiful rose of salami.
The leftover pasta dough might make good spaetzle. Ball it back up. Get a pot of salted water going. Rub the dough across the quarter inch size of a grater directly into the boiling water it will take about 3 min to cook, it's done when it floats. Give them room so it doesn't gather in a big blob. Its like little nuggets of pasta and you serve it with butter sauce, brown gravy, or tomato sauce. Great with roast beef. They might even do well in a beefy veg soup.
Thank you Becky. Really enjoyed todays video. It made me laugh when Josh came in and saw the mess , also when you said you were tired and was rambling and could hear Josh laughing. So funny xxxxx
This was so fun to watch....you did a great job with both the biscotti and ravioli for your first time! Let us know how they turned out ❤️
Pumpkin ravioli is my absolute favorite! It’s the first thing I made for my husband when we first started dating! We always did square ravioli because it was easier and no waste. You could always cut up the extra and cook it right away and make like an Italian spatzle!
hi Becky! I'm from Italy and if you don't mind I have to correct you about real italian pasta. In italy real pasta is made by a simple ratio: 100 grams flour to 1 egg. No oil no liquid nothing else added. Some add a pinch of salt but its not neccessary. I't couldn't be as simple as ithat. Only eggs and flour . I hope that's helpfull.
Hey! Our girls aren't laying well right now. Out of 11 girls, we are getting 1 to 3 eggs a day . The weather and seasonal change has certainly affected their output.
I put a light on a timer so that they get at least 14 hours of light total every day. They keep laying through the winter. Some people don’t agree with doing this because it makes the chickens lay fewer years. I just get new chickens every couple of years, so it works for me.
Squared ravioli is the way to go, hardly any leftover dough! Great video, as always 😊
My family is Italian and used to be our tradition to make homemade ravioli every new year's.
Hello ! What you can do with your ravioli dough is to cut it into small pieces and cook in boiling water. Once cooked, you sauté them in butter then you add "fresh cream" (creme fraiche) which has another name for you and you pour that over your dish and add croutons browned in butter.
It is a delicious accompaniment for all poultry and for pork chops.
You can also cut it even thinner and use it to add to soups.
Kisses from France ♥♥♥
Your family Thanksgiving dinner was so nice. I keep thinking that soon your little baby will be here. Best Wishes. Looking forward to meeting your new family member. The pups sure do enjoy looking for any droppings and cleaning them up for you. Such good little helpers.
I love how you enjoy making new recipes and trying new things. I get so much inspiration and self confidence from you. Take care. ♥️♥️♥️♥️
Becky, you are amazing and it brings me joy to watch your videos. I'm 72 and have gotten my 38-year-old daughter watching your videos when she has time. She works long hours and has a husband and 3 small girls. Bless you.
We have the flu at our house, I’m thankful for my favorite CZcamsrs posting today.
Just in the middle of making your 1 hour dinner rolls, so far it is going perfectly 💕
I was scrolling my Facebook on Thanksgiving and got tickled at how many of my friends made your recipes this year! And then laughed at myself for being able to recognize them 😁 I follow quite a few youtube channels but this is the first time I keep up with my notifications. Thank you for an awesome channel! God is definitely using you in wonderful ways 🎉
I think all who watch you find new tips n shortcuts to use in our own kitchens. You inspire
Becky I love how you prepared your food and how you explained what you are making ❤
Thank you so much for sharing your prep time with us. Personally, I would rehydrate and repurpose the ravioli dough to make hand pies or tarts of some kind with it.
I built a new home about 12 years ago and was so excited to have granite counters so that I could make my own pasta and make great pies.........I did make pies and pasta, but recently I have learned by watching the CZcams channel Pasta Grannies, is that the "old" Italian ladies always use a pasta board for rolling out pasta. I bought a food grade board from Lowes ( I think it was 36x24x1). We cut about an inch off of the short side and screwed it to the bottom of the long edge. This made a lip that would butt up against the counter and keep it from moving away from me. It has been a game changer in making pasta and pie dough........... Keep up the videos. I love watching make messes like I do in my kitchen......(and I still want Josh to show us how to change out the light switches).
Becky only use mineral oil on your wooden chopping board, it does not get rancid. Do your research.ALOHA FROM HAWAII
I made cranberry pistachio biscotti for the first time this year and it was terrific!! Love watching your channel!!
Good Morning Ms. Becky. Hope all is well and that you had a wonderful Thanksgiving. I want to try my hand at more from scratch pasta. I have only tried once before and it didn't quite go as planned. Funny story I was stretching the pasta out and it got pretty long as I'm working with my dough I look down and my German Sheperd Bella was helping herself to the pasta so it ended up way shorter than I began. :D I haven't tried again.
Biscotti is really delicious, and open to so many flavour combinations. You can really get creative once you've mastered the base recipe. I like to leave my biscotti at least 15 mins, if not 30 before slicing. You want it to firm up a little, and use a serrated knife. If you lay then on their side for the final bake, flip after 8-10 mins (depending on size). You can even dip the flat bottom in chocolate for an extra treat before serving. The raviolis looked perfect! well done.
I love watching your videos. Just a suggestion, when your girls are laying a ton of eggs in the spring and summer, freeze dry some of your extras for the winter months when they aren’t laying as many.
Ok sis, so excited to watch and Learn your “Italian” side recipes as I’m half Italian and as the youngest (like the baby baby) of 5, I missed out on learning from my Gramma and our Italian heritage. This will be a fun series if you choose to do! ❤️ from Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
In Dutch we would call it a ‘banketstaaf’ which is something we usually eat at ‘Sinterklaas’ on december 5th.
or a banketletter. Easy to make. :-)
“I’m just kidding I think we should freeze them” 😂😂 josh kills me
If you use one sheet and fold the dough over the filling and cut in squares you won’t waste any dough.
I am so happy to see you pop up on my notifications, it's like I'm addicted 😍 lol, you brighten my day when I see you, and if I don't and I feel like a Becky fix I look up one of your older videos, p.s u look super cute 💖
I feel the same way couldn’t have said it any better friend 😄
I wanted to tell you I love your channel and I'm praying you have a healthy baby and everything goes perfect but when you go to measure liquids for your recipes you need to get the liquid measuring and for the dry you use a dry measuring cup there will be a difference in the measurements the liquid has a little spout on it it looks like a picture I just wanted to tell you but what you use for your flower you don't need to use for your oil you need to use a measuring cup that has the little spout on it for liquid
So this comment is interesting bcuz while I was cooking on Thanksgiving, I was wondering what the diff was between a liquid and dry measuring cup. When I measured my cheese it looked like a whole lot. Thanks for pointing out the difference.
I understand you second guess yourself a lot, but you don’t need too! You are just amazing at all you accomplish! Your friends love you just the way you are and so does your family and of course we do too! I love your videos! Thank you so very much for sharing! Su 😘🤗👍
Just a little tip I have been making Biscotti all my life about 50 years every two weeks at least. It has been a staple in our house. I make a chocolate,walnut,cranberry every one loves it. Biscotti from Italy is traditional made with anise but you can make any flavor you want. I have even made pumpkin biscotti, with pumpkin pie spice not pumpkin purée it’s to wet. Oil is used in it in place of butter. To make it lighter. The water you brush the dough with before you bake it creates steam with the first bake. Next time try two logs. This recipe my grandmother brought over from Italy. She came throw Ellis Island. Biscotti is a staple in the Italian breakfast to dip into coffee and is such a simple but delicious cookie. Good Luck!
Hi from Amstelveen Holland. I love your channel. But please take care of yourself. Your so busy. Love you❤
Ooooh I'm excited for this recipe! Love pumpkin ravioli
This video got me on the video today it was the 27th you said it was Friday and here today it is the Sunday. Thank you so confused on what day this video was made sorry but I love you and videos.
Hi Becky, As a watcher of Ina Garten myself, I have to correct your pronunciation of her last name. There is no 'er' on the end of her name. It is Garten, not Gartener. I kept thinking someone would correct you in past videos, so finally I had to do it. Sorry...please keep up your videos! I watch them all and always learn something new.
I’m glad I’m here with you too Becky 🎉
Love all your content ✨️ have a blessed week 🙏
Also the width of the Repast Ravioli rolling pin matches the width of the Kitchenaid pasta roller. Needless to say, I love your practical approach to cooking!
Agree with some of the others, after watching your first run I would suggest cutting them up in squares instead of circles. That will save the pasta waste and extend the serving size. But it was very interesting watching your process and learn from your experience. Thanks for sharing!
I heard someone say that they bake their extra dough and feed it to their chickens or wild birds. Just thought I would share that with you. I love watching your channel. It inspires me to cook more. You are doing great. I look forward to your next video.