Homemade ravioli

Today I decided to try my hand at making homemade pasta. We don’t have a pasta machine or other special tools, and it was my first attempt, so I wasn’t entirely sure what to expect.

I used Ottolenghi’s lemon and goat’s cheese ravioli recipe, but I’m not a huge fan of tarragon so I made a sage brown butter sauce instead. Ottolenghi also assumes you have a pasta machine, so this recipe is light on (read: says nothing about) details like how thin the pasta should be, how large a sheet you should have, or even how many ravioli to expect. So … as you can imagine, or perhaps see in the photos, the result wasn’t perfect. The pasta ended up a bit on the thick side, especially on the edges (which I’d also make smaller next time). But all in all, tasty and a decent first try!

A well-stocked spice cabinet 🌶

I am home from a long trip, and that combined with the new year is making me anxious to try some new recipes.

I was catching up on a backlog of Food52 posts when I saw a recipe for Instant Pot Butter Chicken that everyone in the comments was raving about. Ever since I made chicken tikka masala at home I have been wanting to try more home-cooked Indian food, and I’m always interested in making more use of my Instant Pot (which we bought without realizing it was super trendy!). So I’m putting together a grocery list and planning to make this tonight.

I was pleased to see that I already have all the necessary spices on hand. In fact, I have enough spices to fill two racks (they sit on each side of the stovetop) and an entire shelf in the cabinet. What can I say? I like to be prepared. 😉

Trying new foods

For Christmas, we received a copy of Jerusalem by Yotam Ottolenghi and Sami Tamimi. I’m super excited to dive in to these recipes — the food in Jerusalem is inspired by so many cuisines, there is a lot to explore. My husband is off at the store now gathering ingredients for lemony leek meatballs, barley risotto with marinated feta, and their basic hummus. Yum!