When making brown butter you actually need to cook the butter until it turns brown. What you had did not look brown to me. It is the milk solids that turn brown and give it a nutty flavor.
You need to boil ravioli in a larger pot of water. Lots of water too. That blue dutch oven you have will work perfectly. Instead of draining the pasta into a strainer, scoop them up with a spider strainer or large slotted spoon. Less breakage. Otherwise, great first time attempt! I'm hungry now...
Spray your hands with oil when working with beets your hands won't stain. Browned butter...cook until the foam dies down then, take it right off the heat quickly. It comes out perfect every time. I love your show and all you do. Keep up the good work.
The homesteaders I watch freeze dry eggs (for baking) and water glass them. They also freeze quiche/breakfast casseroles/breakfast sandwiches. They reheat beautifully. Becky at Acre Homestead freeze dried eggs and then made mason jar baking mixes such as brownies and cornbread.
Definitely recommend scrambling excess eggs (with the shell) and feeding back to your hens! It helps replace the nutrients they lose while laying. Since they are cooked and scrambled, it won't encourage raw egg eating behavior. Making the hens a veg scramble with excess could be a super fun video :P
You've inspired me to try making ravioli. That ravioli looks really delicious! Awesome video, Kevin. I really like this style of video where you show what you do with the produce from your garden. As a chemist, I've found that a lot of lab work applies to cooking in a kitchen. Therefore, one tip I can give you regarding having a clean kitchen is to clean as you go. I found that generally the more clutter there is the easier it is to become even more messy and make mistakes. It also helps you to not feel overwhelmed at the end of the day with all the cleaning you have to do.
Check out salt cured egg yolks. It preserves them into a salty/umami ingredient that you can grate on dishes like they are a dry aged cheese. Also, cured duck eggs are sold prepacked in parts of China and Singapore, where they are used to make sauces and fillings. I can't imagine why you wouldn't be able to use chicken eggs in a similar way.
For brown butter, you definitely need to leave it on there a lot longer. That butter was still very much yellow, not brown in the slightest. 😅 For better feeling technique of the raviolis, next time get a plastic bag and fill it with the ravioli filling. Fold one of the ends over so that you can clip it afterwards and pipe the filling directly onto the ravioli shape and have it be more consistent. 👍
The colour of the pasta was incredible. Love how Butter just sat there and made you work around her lol. You could freeze dry the eggs or make quiches or flans
ohhhh how you are always a joy to watch! beets are by far my FAVORITE root/ vegetable . always a fan of the edits, 20:02 , L.O.L!!! I love how dedicated you are from the prep to the presentation. Thank you plant daddy. Would love to see how you enjoy beet greens, I always end up tossing them away and feel bad.
My favorite recipe to use up eggs and zucchini in the summer is Greek Zucchini Feta pie. You can freeze individual slices for quick lunches 😊 I have made it with sauted, drained swiss card too before baking garnish with sliced tomatoes 🍅
When the butter is foaming up like that, it means the water is boiling out of it. The milk solids only start caramelizing and turning brown after it stops foaming and only fat is left. Not what you'd call a healthy sauce, but damn tasty.
Butter needed at least another minute of browning. It wasn't brown. Also probably better to use unsalted butter sticks, rather than salted spreadable butter. Another tip would be to use a slotted spoon to strain the ravioli from the water, rather than pouring the ravioli out into a strainer. Also, use a measuring tablespoon to portion out the filling. They also have cookie scoops that would work well for that. I love my cookie scoop.
Love the video! Some uses for your eggs. Making Egg and Bacon muffins (oil muffin pan, place strip of bacon, crack egg in and add toppings, cook in oven). Long preserving for when your hens aren't laying, water glassing. You could also make some egg noodles, those are awesome attachments you can get for the kitchenaid that makes it so easy, this is what my family mostly does. Happy cooking!
Spinach pasta is fun to make as well! French toast is another good way to use up some of those eggs. Or even deviled eggs for Easter. Something that I think would be fun for you to grow and try to make would be a pumpkin pie from scratch!
@@aimeepeltier4489 it's your basic pasta dough, but you add cooked down spinach.. it doesnt really effective the taste but it does change the color to a beautiful green!
Reserve a little bit of the chopped parsley and mint to sprinkle on top, and add a tiny sprig of mint top. Serving it next to some sauteed greens or on top of a few tender spinach leaves would also dress it up. In general, if you have three colors on the plate, it looks more appetizing.
I believe that might be the first time I've ever seen your videographer Ian. He does a great job. I don't mind juicing beets with carrots but I don't care to eat them. This may have inspired me to try this.
Kevin, if you're cooking for other people, you can't put the spoon back into the bowl after tasting it! Gotta keep it sanitary! Also, make sure to use regular stick butter when cooking. That butter you have there is for spreading on toast. Do you have a flat slotted spatula? That'd be your best bet for grabbing ravioli out of water.
I second this! Made a dozen or so before I gave birth to my son so I could have a quick easy breakfast. Blended the eggs with cottage cheese too, addes some extra texture and cheesiness
I'll come teach you to cook and do the dishes after. I just started my first garden this year. Watching your channels has been fun! I love to cook and hope to love gardening just as much one day. Egg ideas: omelets, frittata, cheesecake, pudding. Brown butter needs some toasty brown bits to really bring out the nutty flavor.
I find it interesting that you tend to go into things with a scientific approach~ clean lines in the garden, spreadsheets for planning, cooking technique. You seem to have a lot of that engineering mindset I know so well.
So beautiful! At first it looked like tomatoes . You inspired me to make beet pasta...that does not taste like beets ! Wow! Lucky crew! Now a little negativity in hopes you learn from a commonly made mistake....Have you ever drank milk from the jug or carton instead of pouring it into a glass? That is the #1 reason why milk kept refrigerated will go bad...sour well before the best before date. On contact with digestive enzimes in saliva, food or milk or juice starts to digest. When you taste tested the filling you put the spoon back into the filling. In future please use a different clean spoon especially if cooking for others. Browned butter is almost burnt. Melted tastes better than burnt but browned is so fragrant and delicious.
It is actually really hard to make brown butter. It foams so much that it is hard to tell that the milk proteins have browned. You can tell if it worked because it will take on a really nutty flavor. I think some toasted nuts would have been amazing on top.
Browning the butter means you literally have to wait for thr butter to curd out and see the curds/proteins to get a light brown color. Just keep stirring it. Your ravioli looks delicious. Can’t wait to try your recipe.
We got an air fryer 1 year ago and I use it almost every day... at first i tought it is trash but now i love it good tools like a food processor, airfryer, etc make it way easier to make great stuff at home
wow this has really inspired me to try making raviolis! Loved how chaotic this video was haha Also I think the brown butter should have definitely been browner
When the butter is boiling, that's the water boiling out, and after that is when it starts to brown as the temp goes up. But don't go too fast or it will burn. Good job using the silver sauce pan so you can monitor the color of the milk solids in the bottom.
The "brown" butter made my little baker heart cry inside :(, for future reference it has to actually be brown! Once all those big bubbles subside is when the brown butter comes! The bubbles is an indicator that the water in the butter is evaporating :)
French Toast: three eggs, 3/4 cup of milk, one teaspoon each vanilla extract and almond flavoring, sprinkle of pie spice powder, one tablespoon brown sugar. Whisk until sugar is dissolved, then let rest in fridge overnight if wanted. Dip bread and bake on a nonstick cookie sheet until golden brown, flip, make sure both sides are even, then serve.
Kevin I knew I was the only one who did that with remaining portions! Anytime I make sausage rolls, pancakes or anything involved with dough for that matter, I always end up with a big one at the end. Usually for myself lmao! 🙌
I’ve been adding hard boiled eggs to every lunch, and a simple quiche a week is tasty, I add sausage and basil to it. Next time I’m gonna add diced potatoes.
I freeze dry my excess eggs. First I scramble the raw eggs, then I freeze dry them. Properly stored they can last for years. when you go to use them add water and use a regular raw scrambled eggs. I also cook scrambled eggs and then freeze dry them for backpacking. They are the best! Add cheese, herbs and spices to taste.
Enjoyed this one a lot, Kevin! I honestly think it looked reasonably aesthetically pleasing. One thing I will say is you want to use a vent fan (unless you don't have one) when you're cooking on a gas stove as the fumes are bad for your health. I would definitely recommend switching to an electric stove if you can plus it makes a lot of sense with the solar.
Make quiche. super easy! eggs, little milk, cheese, and whatever else you want to toss in! i use spinach, salt pepper, garlic as staples but ive added ham and tomatoes (careful of the moisture) all sorts of stuff! - broccoli .. :) enjoy!
For the extra eggs you have you could look at dehydrating them for winter when the hens aren't laying..... Means you have more of a powder mix for things like scrambled eggs ... You'd have to look into it though as I haven't got chooks to try it yet
First, much bigger pot for the pasta. Second, use a slotted spoon to lift the raviolis out of the water. That will make your life a lot easier. Those looked delicious!
Kevin Espiritu, have you ever tried making German "Spätzle"? One of the easiest pastas to make and your can do all sorts of stuff (frowned upon by traditionalists) to the dough, such as what you are doing with the ravioli. Spätzle can be vegetarian (with eggs) or vegan (using Besan and other flours)
Nice! The raviolis look & sound great! Please buy yourself a larger mixing bowl, maybe a full size food processor too. These tools will make your kitchen experience much nicer. Keep on cooking!
Kevin in the Garden in the Kitchen - shades of our Jacques...? Nonetheless, great video offering much to learn. Thanks for sharing your horticultural (and culinary) genius.
Would love a start to finish how you attack you Epic homestead in the morning, what do you do when you first walk up until the last plant is addressed. I have a decent sized backyard garden myself thanks to help from you and others I often find myself struggling to find a place to start in the mornings and finding a good rhythm to get through all my plants. I sometimes find myself going around my garden like a crazy person. Davidson how do you stay on task and find a good flow to make sure your whole homestead gets the attention it needs on a daily or weekly basis.
Thank you, Kevin for this type of content. It definitely gives me some creative ideas to do with all the extra veggies. How long did it take to cook the entire meal from harvesting, prepping and cooking?
The best thing you can do to make it look prettier is tossing some of the same fresh herbs you used (maybe a little lime zest too) on top of the ravioli. Build a dish layers, small bit if sauce or ricotta to hold the ravioli in place, ravioli, sauce drizzled over top, nest of chopped herbs (not so fine), Parmesan and zest sprinkled on top. Maybe finished off with a little drizzle of olive oil if you are using a tomato based sauce. 🎉 the idea is you dress the top with what you used in the filling as a sensory indicator to the diner as to what is inside the dish.
I really enjoy your cooking videos. I would have never thought to use beets for ravioli. Maybe dehydrate or freeze dry your eggs, but you could also break your eggs into ice trays once frozen put them in freezer save containers 😊
Nono, not brown enough! Only take off the stove when you see the yellow disappear and the liquid clears, AND the most distinctive thing is smell- the caramalised smell of brown butter is the knowing guide that you're done :)
You could have a little table with surplus produce outside your house to leave anything you can't use yourself ! Of course there's food banks /groups you could reach out to, which I know you have in the past
Have you ever made your own Ricotta cheese? I have not tried Ricotta; but, I've been making mozzarella cheese every month for about 6 months. I have made pasta; but, my pasta roller is the kind that I have to turn by hand. I have not made ravioli, though. Could you use different types of vegetables to make different colors of ravioli?
Kev I know your probably not going to see this comment but digging a trench placing your eggs cracking them and covering them is a way we get rid of left overs
Interesting that you have butter in plastic containers. In the UK, it is normally in waxed foil paper block. Margarine is usually in plastic containers, despite the claims of it being "butter like" and reacts differently when cooked or used in pasta and pastry recipes. The recipe seems like it has come from TikTok or something as there is no need to bake for so long at that temp. It literally destroys the taste and nutritional values and just becomes a dye at that point, not to mention the fuel costs, unless you have solar panels. From the size of those beets i would boil for 10 mins and bake for 10 mins 180c fan or 200c conventional oven max. Baking/roasting it meant to enhance the flavours but i find that is mainly true for tomatoes or pumpkin on their own or carrots and onions, etc as a supporting part of a braised roast meat. Eco friendly steamers would also work. If you boil or steam, you can save the water for a stock base. When harvesting and cooking if you leave a good inch of stem on the plant, it helps to prevent the dye from bleeding. If you decide not to bake and just boil, the fish the beets out and put them straight into cold water to peel like a boiled egg as it helps to remove the outer skin and stop cooking. The skin and stems can go back into the stock water. Stock water, skins and stems can be added to to make a veg or meat stock or you can add veggies and fruit and blend to make a smoothie. Beetroot pasta is really nice and you can also do this with things like spinach, kale, etc for green pasta. I really liked Kevin's video on this as like he said he is learning on the fly. I love that honesty and i really think that is important that people experiment when cooking food, especially with kids. From basics of how oil reacts with water or what happens to yeast in warm water, when you add sugar. With the oven on and it being quite mild there, i would mix the Herbs and ricotta and fill a cocktail ice cube tray and allow it to set for about 10 -30mins or freezer for 10, depending on the heat of the house/ outside as you want the pasta to cook faster than the pasta. I don't have space or the money for a pasta maker so i just use a rolling pin and 2 sizes of plastic cookie cutters. Anything hard like a glass bottle will do to roll it out into sections and you can use jam jar lids to cut the shapes out. The ice cube trays also mean that you have equal portion sizes. One last tip. At the end of the video, Kevin made spaghetti. After you cut your pasta stripes to your liking, you can use a clean plastic covered wire hanger on your top kitchen cupboard doors to hang the pasta. Just make sure the pasta is well floured, so it doesn't stick to itself or the hanger. You can make wooden bamboo dowels as a buffer on the hangers for finer strains. Just make sure to dust well with flour before using. In case anyone has read this far, i'm sorry. I am not trashing Kevin's video as i actually find it engaging and entertaining. I am all for zero waste and low energy, so expanding on what you can do with your harvests, such as other than boiling for salads and pickling for later is great!
Yeah, we have the butter sticks wrapped in paper too. What he used was spreadable butter. It contains added oils that stay liquid at low temps to make it spreadable. It's still mostly butter, but I'm sure the added oil messes with the browning.
@@jelatinosa I was wondering - we use the same brand but it comes in little rectangular blocks. And definitely get unsalted for anything but spreading on toast!
When making brown butter you actually need to cook the butter until it turns brown. What you had did not look brown to me. It is the milk solids that turn brown and give it a nutty flavor.
yes I was going to say the same thing, the butter needed to cook longer till it turns brown
Agreed. It was basically at ghee stage. Milk solids were probably starting to fall out of solution.
Was about to say the same. Also was internally screaming at him not squishing the air out of the ravioli and not wetting the edges before sealing. LOL
Came here for this. Hey Lime butter sauce isn't so bad!
You need to boil ravioli in a larger pot of water. Lots of water too. That blue dutch oven you have will work perfectly. Instead of draining the pasta into a strainer, scoop them up with a spider strainer or large slotted spoon. Less breakage. Otherwise, great first time attempt! I'm hungry now...
Spray your hands with oil when working with beets your hands won't stain. Browned butter...cook until the foam dies down then, take it right off the heat quickly. It comes out perfect every time. I love your show and all you do. Keep up the good work.
The homesteaders I watch freeze dry eggs (for baking) and water glass them. They also freeze quiche/breakfast casseroles/breakfast sandwiches. They reheat beautifully. Becky at Acre Homestead freeze dried eggs and then made mason jar baking mixes such as brownies and cornbread.
I love when you make the team eat it! They’re funny and it’s nice to see them too. Seems like y’all have fun 👍👍
Definitely recommend scrambling excess eggs (with the shell) and feeding back to your hens! It helps replace the nutrients they lose while laying. Since they are cooked and scrambled, it won't encourage raw egg eating behavior. Making the hens a veg scramble with excess could be a super fun video :P
I appreciate the "from the garden to the table"
Same!
You've inspired me to try making ravioli. That ravioli looks really delicious! Awesome video, Kevin. I really like this style of video where you show what you do with the produce from your garden.
As a chemist, I've found that a lot of lab work applies to cooking in a kitchen. Therefore, one tip I can give you regarding having a clean kitchen is to clean as you go. I found that generally the more clutter there is the easier it is to become even more messy and make mistakes. It also helps you to not feel overwhelmed at the end of the day with all the cleaning you have to do.
Check out salt cured egg yolks. It preserves them into a salty/umami ingredient that you can grate on dishes like they are a dry aged cheese.
Also, cured duck eggs are sold prepacked in parts of China and Singapore, where they are used to make sauces and fillings. I can't imagine why you wouldn't be able to use chicken eggs in a similar way.
For brown butter, you definitely need to leave it on there a lot longer. That butter was still very much yellow, not brown in the slightest. 😅
For better feeling technique of the raviolis, next time get a plastic bag and fill it with the ravioli filling. Fold one of the ends over so that you can clip it afterwards and pipe the filling directly onto the ravioli shape and have it be more consistent. 👍
The colour of the pasta was incredible. Love how Butter just sat there and made you work around her lol. You could freeze dry the eggs or make quiches or flans
ohhhh how you are always a joy to watch! beets are by far my FAVORITE root/ vegetable . always a fan of the edits, 20:02 , L.O.L!!! I love how dedicated you are from the prep to the presentation. Thank you plant daddy.
Would love to see how you enjoy beet greens, I always end up tossing them away and feel bad.
My favorite recipe to use up eggs and zucchini in the summer is Greek Zucchini Feta pie. You can freeze individual slices for quick lunches 😊 I have made it with sauted, drained swiss card too before baking garnish with sliced tomatoes 🍅
I love that Butter was sitting on a dozen eggs😂 Pudding, custard…?
When the butter is foaming up like that, it means the water is boiling out of it. The milk solids only start caramelizing and turning brown after it stops foaming and only fat is left. Not what you'd call a healthy sauce, but damn tasty.
Butter needed at least another minute of browning. It wasn't brown. Also probably better to use unsalted butter sticks, rather than salted spreadable butter. Another tip would be to use a slotted spoon to strain the ravioli from the water, rather than pouring the ravioli out into a strainer. Also, use a measuring tablespoon to portion out the filling. They also have cookie scoops that would work well for that. I love my cookie scoop.
Love the video! Some uses for your eggs. Making Egg and Bacon muffins (oil muffin pan, place strip of bacon, crack egg in and add toppings, cook in oven). Long preserving for when your hens aren't laying, water glassing. You could also make some egg noodles, those are awesome attachments you can get for the kitchenaid that makes it so easy, this is what my family mostly does. Happy cooking!
Spinach pasta is fun to make as well!
French toast is another good way to use up some of those eggs. Or even deviled eggs for Easter.
Something that I think would be fun for you to grow and try to make would be a pumpkin pie from scratch!
I did this! Grew sugar pumpkin, harvested one, baked it and made a pie from it. VERY satisfying.
I don't know what spinach pasta is, but it sounds good.
@@aimeepeltier4489 it's your basic pasta dough, but you add cooked down spinach.. it doesnt really effective the taste but it does change the color to a beautiful green!
The commentary of adjusting the recipe as you go was *chef's kiss*
what my family does when with extra dough after making pierogi, we cut it into noodles. boil and fry them like the dumplings.
Reserve a little bit of the chopped parsley and mint to sprinkle on top, and add a tiny sprig of mint top. Serving it next to some sauteed greens or on top of a few tender spinach leaves would also dress it up. In general, if you have three colors on the plate, it looks more appetizing.
Oh steaming those healthy multi colored beet tops served on the side would be extra eye candy. Squinted with vinegar or that lemon lime....mmmmm
I believe that might be the first time I've ever seen your videographer Ian. He does a great job. I don't mind juicing beets with carrots but I don't care to eat them. This may have inspired me to try this.
Kevin, if you're cooking for other people, you can't put the spoon back into the bowl after tasting it! Gotta keep it sanitary!
Also, make sure to use regular stick butter when cooking. That butter you have there is for spreading on toast.
Do you have a flat slotted spatula? That'd be your best bet for grabbing ravioli out of water.
Make egg bites with all your eggs. They are great for a grab & go breakfast and freeze well.
I second this! Made a dozen or so before I gave birth to my son so I could have a quick easy breakfast. Blended the eggs with cottage cheese too, addes some extra texture and cheesiness
@@malfon12 that sounds yummy with the cottage cheese! I may have to try that as I don't really like egg bites normally, but I do love cheese!
Would love to know what an egg bite is?
@@cathysteele924 basically an omelette but it’s made in a muffin pan so they are bite-sized
I'll come teach you to cook and do the dishes after. I just started my first garden this year. Watching your channels has been fun! I love to cook and hope to love gardening just as much one day.
Egg ideas: omelets, frittata, cheesecake, pudding.
Brown butter needs some toasty brown bits to really bring out the nutty flavor.
I find it interesting that you tend to go into things with a scientific approach~ clean lines in the garden, spreadsheets for planning, cooking technique. You seem to have a lot of that engineering mindset I know so well.
So beautiful! At first it looked like tomatoes . You inspired me to make beet pasta...that does not taste like beets ! Wow! Lucky crew! Now a little negativity in hopes you learn from a commonly made mistake....Have you ever drank milk from the jug or carton instead of pouring it into a glass? That is the #1 reason why milk kept refrigerated will go bad...sour well before the best before date. On contact with digestive enzimes in saliva, food or milk or juice starts to digest. When you taste tested the filling you put the spoon back into the filling. In future please use a different clean spoon especially if cooking for others.
Browned butter is almost burnt. Melted tastes better than burnt but browned is so fragrant and delicious.
Clean up as you go, it helps cut down on the mess! lol well done 110% for being adventurous!
Such an ambitious / delicious recipe. I've been cooking for years and never (so far) done ravioli let alone the beet version. Kudos.
The pure chaos in this is so relatable!!! You need a cooking show!😂
21:14 YES! I FEEL YOU!
I'm not sure how my mom always keep it so tidy after cooking so much 😅😂
It is actually really hard to make brown butter. It foams so much that it is hard to tell that the milk proteins have browned. You can tell if it worked because it will take on a really nutty flavor. I think some toasted nuts would have been amazing on top.
Pistachios?
I love that there's a cooking show that cooks the way that I do: "I don't have this, so I'm gonna just do this instead and hope"
I love cooking ethnic food, but there's no ethnic markets nearby, so becoming a sub-out master is the best way to do things! 😆
Browning the butter means you literally have to wait for thr butter to curd out and see the curds/proteins to get a light brown color. Just keep stirring it.
Your ravioli looks delicious. Can’t wait to try your recipe.
We got an air fryer 1 year ago and I use it almost every day...
at first i tought it is trash but now i love it
good tools like a food processor, airfryer, etc make it way easier to make great stuff at home
wow this has really inspired me to try making raviolis! Loved how chaotic this video was haha
Also I think the brown butter should have definitely been browner
When the butter is boiling, that's the water boiling out, and after that is when it starts to brown as the temp goes up. But don't go too fast or it will burn. Good job using the silver sauce pan so you can monitor the color of the milk solids in the bottom.
Quiche, breakfast casseroles, and premade then frozen breakfast burritos warm up in 1 minute with a damp paper towel and microwave
Well done Kevin next time add the lemon/lime juice it doesn't matter to your ricotta mix. Fresh pasta will not take long to cook it looks amazing
The "brown" butter made my little baker heart cry inside :(, for future reference it has to actually be brown! Once all those big bubbles subside is when the brown butter comes! The bubbles is an indicator that the water in the butter is evaporating :)
French Toast: three eggs, 3/4 cup of milk, one teaspoon each vanilla extract and almond flavoring, sprinkle of pie spice powder, one tablespoon brown sugar. Whisk until sugar is dissolved, then let rest in fridge overnight if wanted. Dip bread and bake on a nonstick cookie sheet until golden brown, flip, make sure both sides are even, then serve.
I enjoy these harvest to plate videos so much, thanks! 😂 That dough was absolutely gorgeous, glad they came out well.
There’s a similar recipe that uses beets in the sauce that’s really yummy! The beet flavor really comes through that way too
I think you should ship some boxes of produce to viewers (ie me) and see what we can make with it, chopped style.
Kevin I knew I was the only one who did that with remaining portions!
Anytime I make sausage rolls, pancakes or anything involved with dough for that matter, I always end up with a big one at the end. Usually for myself lmao! 🙌
I recommend adding a little panko bread to the butter.
I’ve been adding hard boiled eggs to every lunch, and a simple quiche a week is tasty, I add sausage and basil to it. Next time I’m gonna add diced potatoes.
Can you do more content on chicken keeping? Maybe any illnesses you’ve experienced with your flock
Good job, Chef Kevin!!! 👨🍳 Looks tasty! Next time keep a bunch of tasting spoons handy since you aren't just cooking for yourself.
Love watching you cook! So much fun to watch
I freeze dry my excess eggs. First I scramble the raw eggs, then I freeze dry them. Properly stored they can last for years. when you go to use them add water and use a regular raw scrambled eggs. I also cook scrambled eggs and then freeze dry them for backpacking. They are the best! Add cheese, herbs and spices to taste.
Was thinking they're really pretty even if I'm not a fan of beets, and then you said they don't really taste of beet and now I want to make some
Enjoyed this one a lot, Kevin! I honestly think it looked reasonably aesthetically pleasing. One thing I will say is you want to use a vent fan (unless you don't have one) when you're cooking on a gas stove as the fumes are bad for your health. I would definitely recommend switching to an electric stove if you can plus it makes a lot of sense with the solar.
A good recipe to use a lot of eggs is shakshuka! Food wishes on UA-cam has a good recipe
You need an island bro. No counter space makes it hard for you!
Love your idea of using the leftover dough for noodles, nice!
Lemon curd is delicious and uses a lot of eggs. You can also make vanilla custard or flan.
Spiral dough hook for the win 👍
Make quiche. super easy! eggs, little milk, cheese, and whatever else you want to toss in! i use spinach, salt pepper, garlic as staples but ive added ham and tomatoes (careful of the moisture) all sorts of stuff! - broccoli .. :) enjoy!
I just gotta say! I love How its Made!!! Such a good show! Yes, I'm a nerd. I wear that badge with pride!!!
For the extra eggs you have you could look at dehydrating them for winter when the hens aren't laying..... Means you have more of a powder mix for things like scrambled eggs ... You'd have to look into it though as I haven't got chooks to try it yet
*Best* cooking demo ever.
If you want to use up your eggs, oatmeal and quiches are good recipes that use them up and freeze well for meal prep.
The most relatable part was when Kevin was already starting to use the food processor read the recipe and had to double back for eggs
First, much bigger pot for the pasta. Second, use a slotted spoon to lift the raviolis out of the water. That will make your life a lot easier. Those looked delicious!
Kevin Espiritu, have you ever tried making German "Spätzle"? One of the easiest pastas to make and your can do all sorts of stuff (frowned upon by traditionalists) to the dough, such as what you are doing with the ravioli. Spätzle can be vegetarian (with eggs) or vegan (using Besan and other flours)
Those ripe limes from your tree will be 1000x better than any lemon you buy from the store!
Nice! The raviolis look & sound great! Please buy yourself a larger mixing bowl, maybe a full size food processor too. These tools will make your kitchen experience much nicer. Keep on cooking!
Kevin in the Garden in the Kitchen - shades of our Jacques...? Nonetheless, great video offering much to learn. Thanks for sharing your horticultural (and culinary) genius.
You are a fearless cook! Excellent looking dish.
Would love a start to finish how you attack you Epic homestead in the morning, what do you do when you first walk up until the last plant is addressed. I have a decent sized backyard garden myself thanks to help from you and others I often find myself struggling to find a place to start in the mornings and finding a good rhythm to get through all my plants. I sometimes find myself going around my garden like a crazy person. Davidson how do you stay on task and find a good flow to make sure your whole homestead gets the attention it needs on a daily or weekly basis.
Thank you, Kevin for this type of content. It definitely gives me some creative ideas to do with all the extra veggies. How long did it take to cook the entire meal from harvesting, prepping and cooking?
Until supper time😂😂😂
You could make a ton of egg pasta of all different kinds and then freeze it or dry it for the winter when theyre not laying!
The best thing you can do to make it look prettier is tossing some of the same fresh herbs you used (maybe a little lime zest too) on top of the ravioli. Build a dish layers, small bit if sauce or ricotta to hold the ravioli in place, ravioli, sauce drizzled over top, nest of chopped herbs (not so fine), Parmesan and zest sprinkled on top. Maybe finished off with a little drizzle of olive oil if you are using a tomato based sauce. 🎉 the idea is you dress the top with what you used in the filling as a sensory indicator to the diner as to what is inside the dish.
I'm just like your cooking style. Dishes everywhere..but the food taste great😋
try making pickled eggs for an episode to preserve some of them!
I really enjoy your cooking videos. I would have never thought to use beets for ravioli. Maybe dehydrate or freeze dry your eggs, but you could also break your eggs into ice trays once frozen put them in freezer save containers 😊
Nono, not brown enough! Only take off the stove when you see the yellow disappear and the liquid clears, AND the most distinctive thing is smell- the caramalised smell of brown butter is the knowing guide that you're done :)
You could have a little table with surplus produce outside your house to leave anything you can't use yourself ! Of course there's food banks /groups you could reach out to, which I know you have in the past
And now I need to make this.
giant pop-tart looking ravioli at the end 😆
as my sister and I say after kitchen mishaps...eat the evidence!
Have you ever made your own Ricotta cheese? I have not tried Ricotta; but, I've been making mozzarella cheese every month for about 6 months.
I have made pasta; but, my pasta roller is the kind that I have to turn by hand. I have not made ravioli, though. Could you use different types of vegetables to make different colors of ravioli?
Love this ❤ Would love seeing more recipe videos!
Kev I know your probably not going to see this comment but digging a trench placing your eggs cracking them and covering them is a way we get rid of left overs
Any chance you can post the recipe you used for here? Looks amazing and will try when my beets are ready to harvest.
I've notived that about parsley, it doesn't like to be moved. This looks interesting I have some fermented beets I would like to try this with.
can make custards and curd with the citrus to really use up those eggs.
Just something so satisfying watching you do a cooking show 😂 you are hilarious thanks for the info and the fun
18:43 That's a really nice audo book and or asmr voice 😶
Che bravo Kevin. Next time you should use the beet greens to make a nice sauce 😂 Benissimo
I've been making pasta with our extra eggs!
😂so original-Thumbs up! Good job!
Yes, I think butter would brown faster in a skillet.
Great job! Way to try new things! Ravs are hard dude
Just an idea to use the eggs for is egg salad sandwich
That is a beautiful color! I don't like beets but this may change my mind!
OMG, this was great! I laughed so hard. I cook the same way!
For excess eggs, dehydrate them and turn into powder!
I like ur food processor. . Perfect size for my small kitchen ☺️ Where did u get it?
It's not about looking good, it's the taste, .........but the last one lol , keep on growing
Interesting that you have butter in plastic containers. In the UK, it is normally in waxed foil paper block. Margarine is usually in plastic containers, despite the claims of it being "butter like" and reacts differently when cooked or used in pasta and pastry recipes.
The recipe seems like it has come from TikTok or something as there is no need to bake for so long at that temp. It literally destroys the taste and nutritional values and just becomes a dye at that point, not to mention the fuel costs, unless you have solar panels.
From the size of those beets i would boil for 10 mins and bake for 10 mins 180c fan or 200c conventional oven max.
Baking/roasting it meant to enhance the flavours but i find that is mainly true for tomatoes or pumpkin on their own or carrots and onions, etc as a supporting part of a braised roast meat. Eco friendly steamers would also work. If you boil or steam, you can save the water for a stock base. When harvesting and cooking if you leave a good inch of stem on the plant, it helps to prevent the dye from bleeding. If you decide not to bake and just boil, the fish the beets out and put them straight into cold water to peel like a boiled egg as it helps to remove the outer skin and stop cooking. The skin and stems can go back into the stock water.
Stock water, skins and stems can be added to to make a veg or meat stock or you can add veggies and fruit and blend to make a smoothie.
Beetroot pasta is really nice and you can also do this with things like spinach, kale, etc for green pasta.
I really liked Kevin's video on this as like he said he is learning on the fly. I love that honesty and i really think that is important that people experiment when cooking food, especially with kids. From basics of how oil reacts with water or what happens to yeast in warm water, when you add sugar.
With the oven on and it being quite mild there, i would mix the Herbs and ricotta and fill a cocktail ice cube tray and allow it to set for about 10 -30mins or freezer for 10, depending on the heat of the house/ outside as you want the pasta to cook faster than the pasta. I don't have space or the money for a pasta maker so i just use a rolling pin and 2 sizes of plastic cookie cutters. Anything hard like a glass bottle will do to roll it out into sections and you can use jam jar lids to cut the shapes out. The ice cube trays also mean that you have equal portion sizes.
One last tip. At the end of the video, Kevin made spaghetti. After you cut your pasta stripes to your liking, you can use a clean plastic covered wire hanger on your top kitchen cupboard doors to hang the pasta. Just make sure the pasta is well floured, so it doesn't stick to itself or the hanger. You can make wooden bamboo dowels as a buffer on the hangers for finer strains. Just make sure to dust well with flour before using.
In case anyone has read this far, i'm sorry. I am not trashing Kevin's video as i actually find it engaging and entertaining. I am all for zero waste and low energy, so expanding on what you can do with your harvests, such as other than boiling for salads and pickling for later is great!
Yeah, we have the butter sticks wrapped in paper too. What he used was spreadable butter. It contains added oils that stay liquid at low temps to make it spreadable. It's still mostly butter, but I'm sure the added oil messes with the browning.
@@jelatinosa I was wondering - we use the same brand but it comes in little rectangular blocks. And definitely get unsalted for anything but spreading on toast!
@@jelatinosa Yes indeed. It is called margarine.
@@AnyKeyLady it's not. It's butter with added oil to make it softer. Margarine is oils/fats hydrogenated to make it more solid.
@@elisabetk2595 yes, that brand sells regular butter in sticks. He used their spreadable butter.