So my Iron Chef Battle was supposed to be today but the other person bailed on me!  I made these two dishes too …. so I am going to share it with you anyways.  I don’t have pictures though.  Next time!

Egg Noodles

Crème Brulee

Lets start with the Egg Noodles:

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

DIRECTIONS

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

(article taken from here)

My tip for this is use a bread roller as seen in picture for step 2.Add enough flour to make sure the dough doesn’t stick.  Cut using a thin ruler or a blade.  I found that using a metal thing ruler worked better and faster.  To store, put a flour on a storing container so the noodles wouldn’t stick.

Crème Brulee: French Dessert!

INGREDIENTS

-8 egg yolks
-1/3 cup granulated white sugar
-2

FIRST COOK BLOG

Hey Guys, so last night I made some Sauteed Parsley and Garlic Scallops with alfredo linguini.  The dish is pretty much pan-fried scallops with alfredo pasta.  Heres a picture what it SHOULD look like.

Ingredients

1 Jar of Alfredo

1 Pound of pasta (16oz)

  -Make sure it’s thin like spaghetti or linguini.

¼ Teaspoon of Salt

¼ Teaspoon of Pepper

2 Tablespoons of butter

2 and ¼ teaspoons of olive oil (have two of these)

¼ Cup of parsley

1 Garlic Cloves (chopped)

  -a clove is the small pieces inside a a whole garlic.  There should be around 8-11 cloves per garlic

16 Large sea scallops about 1½ pounds

  -Try to find scallops that are numbered 15-25 (this means 15-25 scallops per pound)

Equipment:

Pasta Cooker

Frying Pan

Kitchen Timer (optional)

Preparation:

Have a separate bowl for the two olive oils, parsley, butter, garlic, and scallops.

Sprinkle the scallops with pepper and salt.

Cooking the Pasta:

Grab a pasta cooker.  Fill it with 128oz of water or 16 cups.  Boil water.  Wait until water boils.  Then throw the pasta inside. Stir every once in a while.  Read the instruction label for cook time.  Once you’ve reached desired cook time, turn off the stove.  Scoop pasta into a dry plate.