Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
I first learned to make these noodles from my mentor, Madeleine Kamman, and love her rustic method to form them with an offset spatula. Recently, I made them alongside a chef on a river ship on the Rhine River and he used a perforated gadget to form a thinner, more uniform version. Either way, they make a tasty side dish!!
Serves 6 to 8
1/2 tablespoon unsalted butter 2 cups all-purpose flour Kosher salt 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 3 tablespoons chopped fresh chives 6 eggs 2/3 cup milk
Butter a ceramic baking dish. Place the flour, salt and herbs in a bowl. In another bowl, whisk together the eggs and milk and gradually add the egg mixture to the flour stirring with a whisk until well mixed. Let stand 30 minutes.
Preheat an oven to 275F.
Bring a large pot of water to a boil. Salt well. Pour some of the batter onto the bottom of a cake pan and with a long, narrow metal spatula, push ¼-inch wide strips of batter into the water. As soon as the noodles float to the surface, remove with a slotted spoon and place in a buttered baking dish. Toss gently after each addition. Immediately place them in the oven to dry.
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