Cooking Class: Pasta Making with Kyle Lore

  Make pasta from scratch.

 


I've always had an obsession with pasta. I am pretty sure I ate it every Saturday growing up and it was always my specialty to make it for all of my friends. When I moved out of my parents house after I graduated high school and moved into my first apartment pasta was one of my basic food groups :). I remember being a little girl in the fall time watching my mother make homemade noodles for her chicken noodle soup. As I made my list of 26 things I wanted to do before I turned 26 naturally making homemade pasta was one of them! My sister found this class in Salt Lake at Tony Caputos Market. I loved learning from chef Kyle Lore. He also taught us a few different simple sauce recipes that were divine! I have loved making it from scratch and it tastes a million times better! I will be returning to Tony Caputos for more of the cooking classes they offer. I really enjoyed cooking in a class setting.

Here's to more of my 26 before 26!   

1. Watch 3 classic love story movies

2. Go to Jerusalem
3. Eat in every night for a month
4. Read a book on my book list
5. Learn how to make freezer jam
6. Sew a dress
7. Read the Book of Mormon cover to cover.
8. Explore a new city or town that I’ve never been to before.
9. Plan & go on a girl’s trip.
10. Finish my denim/jean quilt.
11. Run a 5k
12. Go on an overnight camping trip.
13. Refinish a piece of furniture.
14. Finish the Harry Potter series.
15. Lose 30 lbs.
16. Plan & shoot a stylized/themed photo session
17. Go Canoeing
18. Take a dance class
19. Get a regular blog series up and running
20. Make pasta from scratch.
21. plan a trip to visit the central perk set from F.r.i.e.n.d.s
22. Re-learn how to crochet
23. Learn how to play chess
24. Keep a consistent journal
25. Throw a dinner party
26. Print some of favorite photographs I’ve taken.

La Nay

This weeks share at La Nay Ferme

Includes: Mixed Greens, Arugula, Tomatoes, Carrots & Potatoes, Cucumbers, Eggplant, Okra, Chives & Thyme.

As I thought of what I might make with all of my produce I decided to do simple things yet delicious.

Breakfast: 

These potatoes were amazing! I am already craving them. I can't get over how flavorful they were. I cut up a little onion and fried them. Tossed some cheese over, a dollop of ketchup & breakfast was ready. 

Lunch:

As fall is approaching I like more filling dinners. That being said I try to keep lunch lighter. I chopped up carrots,tomatoes, cucumbers. I put them over mixed greens and arugula then grated some fresh Parmesan. I paired it with some of my favorite poppy-seed dressing and had a light yet filling lunch!  

Dinner:

Early this week I took a pasta class up in SLC (more on that later) and had picked up some fresh pasta at Tony Caputo's Market. I decided to chop my tomatoes and saute them in garlic and olive oil. As soon as the noodles were finished cooking I added them to the sauce, added a little butter and fresh Parmesan and WA-la dinner was a hit!

I love getting my fresh local produce because there are so many simple things you can add them to! Plus it helps me get my fruits & veggies in! 

La Nay Ferme

 

 

Something about being minutes away from the local farm just makes me happy! Last week I went up to La Nay Ferme to pick up my share of produce. I was so excited with what was in this weeks share! There is nothing more I love than a light summer dinner loaded with fresh veggies. Plus, all of that beautiful arugula & mixed greens I was so excited for the endless possibilities of salads for lunch... and dinner! I knew I would for sure be making salsa with the tomatoes, peppers & cilantro. I have recently enjoyed cooking with basil & have loved its flavor. Local produce just makes cooking that much more fun, plus it tastes amazing!! I can't wait to share with you what I make. 

last friday night.

  last friday night some friends and i decided to venture up to salt lake and give copper onion a try. the wait was pretty long so we decided to cut our time and sit at the bar. to start i got the crispy goat cheese salad that had a house gree goddess dressing (i loved it!) for my main dish i ordered the pasta carbonara which is their house made pasta that is fettuccine, smoked bacon and egg yolk. it was to die for! who can say no to house made noodles? not this girl. my friends ordered the meat loaf & the copper onion burger and enjoyed both of them. i would love to go back and try a cheese plate and venture out and try a different dish. it was a rainy night so we drove around the capital and temple square. weirdly enough i have been liking the rain storms we have been having here in utah the make for pretty pictures too :). after driving around my friends and i headed to west valley to grab a boba smoothie. i hadn't had one in a few years but i really liked it. i live for the weekends and trying new restaurants!  

waffle love.

 

 

     waffle love: a truck full of heaven.   i really am at a loss for words other then to tell you to GO NOW if you live in utah county. it will be the best decision of your adult life.  you can thank me later.  

boudreaux's bistro.

 

 

 

 

 

my sister becky and i ventured to payson last saturday for a sister date. we took the back way from provo on the old highway and had a lovely scenic route through southern utah county. i love driving through main streets of smaller towns. the whole feel of them just makes me happy! i've said it before and i'll say it again i want to live in a smaller town when i grow up. our visit to payson was made so we could visit a cajun restaurant called boudreaux's bistro. they have been open for just over a year. we both loved it! i ordered the jambalaya pasta and was very pleased. bex got jambalaya with red beans. we shared some fried pickles for an appetizer & beignets for dessert. i really liked the food but to say i love he beignets is an understatement! i need to have more, like now. i already want to go back- even if it's just for dessert. i have grown to love trying new places especially with my sister. if you're in the payson area go give boudreaux's a try!