Crab and Portobello Ravioli

The glue that holds my marriage together is a strong, mutual, undying love…of carbs. Pasta, the quiet enabler of many nights spent in, blissfully hovering over our dinner plates, wine in hand, feeding our habit from the peace and comfort of our own home. I assure you, it’s not as lame or creepy as that passage makes it sound.

So I already liked making pasta, but then came along the Kitchen-Aid pasta attachment. I’ve had some adventures with hand-rolled pasta in the past, but the attachment makes it possible to get a flat, thin, smooth noodle that you just can’t achieve otherwise. Consistent width = consistent texture when cooked, appealing to my carb addiction and my compulsive desire for balance. Score. Continue reading Crab and Portobello Ravioli

Moussssaka!

If you haven’t had homemade moussaka, I highly suggest you stop what you’re doing right now, get ye to a grocery store and obtain some ground lamb, eggplant, and crushed tomatoes. The rest of the ingredients, and the process, can be modified to meet most restrictions on time, ambition, and calories.

First, take a look at these two equally delicious recipes and develop a hybrid moussaka that works for you. Ignore the béchamel topping for now – we’ll take that on in a little bit.  Continue reading Moussssaka!