Fresh Pasta

This fresh pasta dough recipe comes from Thomas Keller’s “The French Laundry Cookbook” (p. 78). I use this recipe all the time and swear by it. It makes great fettuccine, agnolotti and ravioli. I am not as patient or as strong as other chefs so I use my kitchen aid mixer to combine and knead the pasta dough. I use a pasta maker to roll out and cut the dough. This basic recipe will be cited in future pasta dishes posted to BaileysBarkery. The recipe makes about 14 ounces of pasta dough.

  • 1 3/4 cups of all-purpose flour
  • 6 large egg yolks
  • 1 large egg
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon milk

In the mixer bowl add the flour and make a well. In the well add the egg, egg yolks, olive oil and milk. Combine the dough on low speed using a dough hook. If the dough is wet add a little more flour. The dough will thicken and combine around the hook. You may have to add more flour.

At medium speed knead the dough. You may have to pull the dough from the hook occasionally if it creeps up and clings to the hook. The dough should not be wet. It should be firm and elastic. If the dough is wet you can continue to add a little bit of flour (a teaspoon at a time) as you continue to knead. The kneading process usually takes about 10 to 15 minutes.

Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped, and refrigerated; bring to room temperature before proceeding.

Set the rollers of the pasta machine at the widest setting (1). Cut the pasta into six equal pieces. Take one half of the finished pasta dough, flatten with hands until it is about half an inch thick, and run it through the machine. Fold the dough in half, end to end, turn it a quarter turn, and run it through the same setting again. Repeat this process two more times, but for the last time, fold the pasta sheet lengthwise in half to give you a narrower piece of pasta and run it through the machine.

Set the openings of the roller down two notches (3) and run the pasta through twice. Do not fold it over. Decrease the opening another 2 notches (5) and run the dough through the machine one more time. The sheet of pasta should be thin and about 5 inches wide. Set the finished sheet of pasta on a lightly floured surface. Repeat this process with the remaining 5 pieces of pasta dough. At this point you can use the sheets of pasta to make lasagna, ravioli or agnolotti.

To make fettuccine, take the sheets of pasta and run them through the cutting adapter on your pasta machine. When you feed the dough through the cutting blades try to have your hand under the cutting blades so you can capture the cut pasta in your hands. Immediately after cutting the dough, lift a small handful of the noodles and drape them in a nest shape onto a lightly floured surface to dry (30-60 minutes depending on how humid your kitchen is). The dried pasta can be used right away or it can be kept for several weeks.


This recipe comes from the March 2010 issue of Bon Appetit magazine (page 103). We had it for dinner with a block of Gouda, some Irish butter, honey and blueberry jam. This warm hearty bread is a perfect match to a stormy evening. The bread has an element of sweetness from the brown sugar that is missing from other soda bread recipes.

  • Nonstick vegetable oil spray
  • 3 cups all purpose flour
  • 3 cups whole wheat flour
  • 1/2 cup (packed) brown sugar
  • 1 teaspoon backing soda
  • 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
  • 2 1/2 cups of buttermilk

Preheat your oven to 425 degrees F. Spray a heavy baking sheet with nonstick spray.

Whisk to combine both flours, sugar, and baking soda in a medium bowl. Add butter and cut in the butter until it is reduced to pea-size pieces. Add the buttermilk; stir until a shaggy dough forms.

Turn the dough out onto a lightly floured work surface. Knead until the dough comes together, about 10 turns. Shape the dough into a 7-inch round. Place the dough on the prepared baking sheet. Cut a large X, 1/2 inch deep into the top of the dough.

Bake the bread until it becomes deep brown and the bottom sounds hollow when firmly tapped, about 40 minutes. Transfer the bread to rack and cool.

Deep Dish Pizza

This recipe comes from the January 2010 Cooks Illustrated magazine. We have tried deep dish pizza many times and have never been able to get the crust right. This dough recipe got very close to being perfect. The recipe makes enough dough for two 9 inch pies. The crust is buttery and keeps the shape needed for the multiple layers of cheese and sauce.

For the Dough:

  • 3 1/4 cups of flour
  • 1/2 cup yellow cornmeal (medium or fine)
  • 1 1/2 teaspoons table salt
  • 2 teaspoons sugar
  • 2 1/4 teaspoons instant or rapid-rise yeast (1 packet)
  • 1 1/4 cups water (10 ounces), room temperature
  • 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
  • 1 teaspoon plus 4 tablespoons olive oil

For the Sauce (use your favorite recipe, or try this):

  • 2 tablespoons unsalted butter
  • 1/4 cup grated onion, from 1 medium onion
  • 1/4 teaspoon dried oregano
  • salt to season
  • 2 medium garlic cloves, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • ground black pepper to season

For the Topping:

  • 1 pound mozzarella cheese, shredded (about 4 cups)
  • 1/2 ounce grated Parmesan cheese
  • Sausage of choice (cooked and added to sauce)


Mix flour, cornmeal, salt, sugar, and yeast (straight from packet, you don’t need to bloom the yeast) in the bowl of a stand mixer fitted with a dough hook on low-speed until incorporated, about 1 minute. Add water and melted butter and mix on low-speed until fully combined, 1 to 2 minutes, scraping sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy and smooth and pulls away from the sides of the bowl, 4 to 5 minutes. (Dough will only pull away from the sides of the bowl while the mixer is on. When the mixer is off the dough will fall back to the sides.)

Coat a large bowl with 1 teaspoon of olive oil. Remove dough from mixer and form into a loose ball with your hands. Transfer the dough to the oiled bowl, turning once to oil all sides of the ball. Cover the bowl with a cloth dish towel or plastic wrap. Let the dough rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

While the dough rises, brown sausage in a medium saucepan. Set sausage aside and heat butter in the medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in sausage, basil and oil, then season with salt and pepper.

Turn the dough out on to a dry work surface and roll into a 15 by 12 inch rectangle. Using an offset spatula, spread softened butter over the surface of the dough, leaving 1/2 inch border along edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 18 by 14 inch rectangle. Cut the rectangle in half. Working with one half, fold the dough into thirds like a business letter fold, pinch seams together and form into a ball. Repeat this process with the second half of the dough. Return balls to oiled bowls, cover tightly with plastic wrap, and let rise in the refrigerator until nearly doubled in volume, about 40 to 50 minutes. Adjust oven rack to lower position and heat oven to 425 degrees.

Coat two 9 spring form pans with olive oil. Transfer 1 dough ball to a dry work surface and roll out into a 13-inch disk about 1/4 inch thick. Transfer dough to the pan by rolling dough loosely around rolling-pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups of mozzarella cheese evenly over the surface of the dough.

Spread half of the sauce over the cheese and sprinkle 2 tablespoons of Parmesan cheese over the sauce. Bake until the crust is golden brown, 20 to 30 minutes.

Remove pizza from the oven and let it rest for 10 minutes before slicing.

We spent our honeymoon on the big island of Hawaii. This was the first time we ate at Roy’s. Over the years I have had several great meals at Roy’s and my favorite dessert is his Chocolate souffle. We make this recipe all the time at home. It is super easy. The key is finding the perfect time to take the cake out of the oven so it is still gooey in the center. This is a picture of the cake served with creme Anglaise, whipped cream and raspberry sauce. Usually we serve it with vanilla ice cream.

  • 6 tablespoons of unsalted butter
  • 4 oz semi-sweet chocolate
  • 1/4 cup sugar
  • 1 1/4 tablespoons cornstarch
  • 2 eggs
  • 2 egg yolks

In a saucepan over low heat, melt the butter and chocolate together. Set aside.

In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator for several hours or overnight.

Preheat the oven to 400 degrees. Line 4 metal rings (about 2  inches across and 2 inches high) with greased parchment paper. Line a baking sheet with parchment paper and set the molds on the sheet. Scoop the mixture into the molds so they are two-thirds full, and make sure the molds are not leaking. If you don’t have metal rings you can use ramekins (We butter the sides of the ramekins and also lightly coat the sides with sugar instead of flour).
Bake on the top oven rack for about 20 minutes. Remove the baking sheet from the oven, and while holding each mold with tongs, slide a metal spatula underneath, carefully lift, and transfer to a serving plate. Gently lift off the mold and remove the parchment paper. Serve immediately.

Focaccia with Onions

You have to love onions and butter to enjoy this focaccia topping. It is very rich. If you don’t like onions the focaccia recipe is great on its own and you can use the bread as a base to any topping. With 5 minutes of cooking time left I decided to throw  a cup of shredded fontina cheese on top of the focaccia and finished the baking.

  • 1 package (2 1/4 teaspoons) quick-rise yeast
  • 1 1/4 cups lukewarm water (110 degrees F)
  • 3 tablespoons olive oil, plus extra for bowl and pan
  • 2 1/2 teaspoons salt
  • 3-3 1/2 cups unbleached bread flour
  • 1/2 cup (4 oz) unsalted butter
  • 2 lb mild yellow onions, thinly sliced
  • 1 teaspoon sugar

In the bowl of an electric stand mixer, disolve the yeast in the lukewarm water. It is important to disolve the yeast close to the correct temperature. Using the dough hook, stir in the 3 tablespoons oil and 2 teaspoons of the salt. Gradually stir in 3 cups of the flour to make a soft dough that holds its shape.

Knead by hand or with a dough hook (easiest way to knead), adding flour as necessary. Knead by hand until smooth and elastic; knead by hook until dough is not sticky and pulls cleanly from the bowls sides. You will continue to add a little flour until the dough no longer sticks to the side of the bowl.

Form the dough into a ball and place in a clean, lightly oiled bowl, turning to oil the dough on all sides. Cover with plastic wrap or a kitchen towel and let rise in a warm place until the dough has doubled, 45-60 minutes.

While the dough is rising prepare the onions. Thinly slice the onions. In 2 saute pans over medium-low heat, melt the butter, dividing it equally between the two pans. Add half the onions to each pan and season with the sugar and the remaining 1/2 teaspoons salt. Cook, stirring, until soft but not browned. Let the onions cool.

Grease an 11-by- 17 – inch baking sheet with 1-inch sides with olive oil. Turn the dough out onto a lightly floured work surface and press flat and let rest for 5 minutes. Roll out the dough into a rectangle that is about 1/4 of an inch thick and the size of the baking sheet. Place the dough on the baking sheet. Cover with a kitchen towel and let rise until puffy, 45-60 minutes.

Preheat oven to 400 degrees. Using your fingertips, make a pattern of dimples at 2-inch intervals over the entire surface of the dough. Cover the surface with the sliced onions. Bake until the crust is golden brown, 15-17 minutes. Cut into pieces and serve warm.

For my dear friend Gretchen: I am posting an oldie and a goody. Brian’s mom taught me this recipe during our first Thanksgiving.

  • 1 tsp. salt
  • 3 tbsp. butter
  • pinch of pepper
  • pinch of nutmeg
  • pinch of cinnamon
  • 3 tbsp. brown sugar
  • 1.5 cups of corn flakes, crushed
  • 4 sweet potatoes – large, cooked, peeled and mashed
  • Marshmallows – large

Combine cooked sweet potatoes, butter, seasonings, and brown sugar. Season to taste. I like more spice than what I have listed. Take a marshmallow and form a ball by covering it with the sweet potato mixture. Roll the ball in crushed corn flakes. Space balls on a baking sheet. They can collapse.  Bake in oven at 350 degrees for 15-20 minutes.

100_2167This is an easy elegant appetizer that will impress your date or family and friends at a dinner party. The mouse is very lite and delicious. The recipe comes from The French Laundry Cookbook and makes 16 crisps.


Parmesan Crisps

  • 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)

Goat Cheese Mousse

  • 6 ounces fresh goat cheese
  • 4-6 tablespoons of heavy cream
  • 1 tablespoon minced Italian parsley
  • Kosher salt and freshly ground black pepper
  • 1 clean egg carton

For the Parmesan crisps:

It is best to bake only half the crisps at a time, because they may harden while you are working with them. Preheat the oven to 325 degrees. Line a baking sheet with a Silpat, or use a nonstick baking sheet.

Place a 2 1/2-inch ring mold in one corner of the Silpat and fill it with 1 tablespoon of the grated cheese. Using your finger, spread the cheese into an even layer. Repeat to make 8 rounds leaving at least 1 inch between them.

Bake for 8-10 minutes, or until the crisps are a rich golden brown. Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula. One by one, remove crisps and gently press each one into a hollow in the egg carton to form a tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.

For the goat cheese mousse:

Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped; if necessary, add a little more cream. Add the parsley and salt an pepper to taste and mix to just combine. Taste and adjust the seasoning. The mouse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.

Place the mouse in a pastry bag fitted with a medium star tip. Pipe 2-3 teaspoons of mouse into each Parmesan crisp and serve.