Nibbles of Tidbits, a Food Blog

Our resident Chef Lexi of Kids in the Kitchen made and decorated the pictured Cupcakes for a school fundraiser.  She especially liked the ‘Frosting can that works like Cheez Whiz‘ and the adornments picked up at TJ Maxx.  They look awesome and should raise millions.

I’ve had this Pasta Maker for way too many years and it’s not even mine.  Isn’t that terrible?!  And to make it worse, this is my first time using it.  I’ve periodically reminded my friend that I still have it and did intend to use it someday.  Since she hasn’t been ready to use it, my confiscation was overlooked.  Thanks Nora — I’m finally making Pasta.  I’ll try to save you some Fettuccine, Linguine or Spaghetti.  This Marcato Atlas Pasta Maker works really well.

Two cups of Flour, two large Eggs and a little water was used to make all that’s pictured.

Make a well of Flour.

Add the Eggs to the center.

Stir the Eggs before or after adding to the Flour well.

Slowly start to bring the Flour into the Eggs.

Add a little water, enough necessary to arrive at a Dough consistency.

Ta – Dough… My very first Pasta Sheet.

How exciting — It’s easy when you work with a little Pasta Dough at a time.

Making the Pasta Sheet longer and thinner – A little tricky, but fun.

I was very impressed with the quality of this Pasta Maker — It was still shiny too.

I believe Fettuccine is being made, but unsure of Pasta’s subtle name/size variations.

Turning Pasta Sheets into Noodles.

Separating the Noodles.

It’s Fettuccine graffiti in the hood.

And Spaghetti graffiti in the house.

Straightening out our act.

‘Make Homemade Pasta’ can finally be checked off the list.  Next it’ll be Tortillas.

Boiling Water was awaiting the Spaghetti.

And a pre-made Marinara Sauce was heated and ready.

I boiled the Noodles a couple minutes, drained ‘em and added Sauce and shaved Parmesan.

All went so well!  I pre-laid parchment everywhere before starting, which helped.

Noodles ready for future Sauce action — An Ala Limone from Cook’s Illustrated stands by.

Here’s the recipe used to make the above and here’s how to freeze the leftovers.

Making its way out from Las Vegas is Nothing Bundt Cakes – They say it’s so yummy you’ll wish it didn’t have a hole.  Wow, provocative.  It and the love of Bundts compelled our visit to their latest franchise that opened in Costa Mesa (off 17th/Santa Ana) this week.

We tried three Bundtlets — Cinnamon Swirl, Carrot and White Chocolate Raspberry.

Free Cake Samples are baked fresh and available daily.

Nothing Bundt Cakes sells a little more than Bundts — The service here was excellent.

They’re open now with Grand ‘O’pening VIP and Charity Events happening this Thursday and Friday — A Ribbon Cutting, Wine, Jazz, Cake, CHOC DAY, face painting and more.

Pick a Bundt — 40 designs and 10 flavors.

Our favorite today was the Cinnamon Swirl.

We’re happy to see Nothing Bundt Cakes in the neighborhood.

This Chicken was marinated with Olive Oil, Lemon, Rosemary, Thyme, Onion, Garlic, S & P, for a couple days — It was then fit to be tied, cooked and enjoyed for its aroma and flavor.

I haven’t used the Rotisserie much lately, since it has been less expensive to buy the cooked Rotisserie Chicken, which is fine, since it’s done — And seems especially good from Costco.

If otherwise economical, it’s quaint to heat and rotate fresh Chicken at home — It’s effortless and fills the air with home cookin’ goodness that goes particularly well with board games, rain and Mimosas.  To rotisserie or not to rotisserie is the selection, to instant or not so distant gratification.  Next stop is usually Stock.

I love a trio of Boston Market sides when there’s only time for a quick bite — Glad it’s nearby.