Reviews in Category: Food (Clear Filter)

Chuck's Fresh Pasta Recipe

Date December 24, 2005 | Chuck | Food

Version as of Dec 2018


Servings: 1

75g white flour (00, double zero, tipo 00) substitute: unbleached all purpose flour
25g fine semolina flour (or more of the above)

1 whole large egg
1/4 tsp salt


Step by Step Directions:

  1. Mix and hand knead for 7-10 minutes
  2. Cover with plastic and rest for 45 mins.
  3. Roll and cut.
  4. Boil in well salted water. 
  5. Fresh pasta only needs 2 or so minutes to cook.
  6. Finish cooking in sauce.  Never rinse.



  • Freezes well for several months or 5 days in fridge.
  • For stuffed pasta, I usually skip the semolina and use all white flour.
  • Roller setting for stuffed pasta: 2nd thinnest.
  • Roller setting for long pasta: 3nd thinnest.



Chuck's Pizza Dough Recipe

Date March 8, 2005 | Chuck | Food

Version as of Dec 2018


Yield: 1 medium pizza.  serves 2 adults
250g Robin Hood unbleached all purpose flour
2 tsp sugar
1 tsp salt
1 tsp instant dry yeast

(mix the above)

152g cold filtered tap water
1 tsp extra virgin oliive oil
(mix the above and stir in the flour mixture)

Step by Step Directions:

  1. Knead by hand for about 7 minutes.
  2. Oil dough ball, cover with plastic wrap, place in fridge.
  3. wait approx 24 hours. For pizza Saturday night, make the dough Friday night.
  4. 1 hour before baking, remove from fridge & turn on the oven.

Baking Instructions:

  • Pizza stone on the 2nd highest oven rack.
  • Convection roast 450F for 1 hour to heat the stone up.
  • Before stretching and topping the pizza.  Put your broiler on high.
  • Stretch out dough. Avoid squishing the crust. Thinner is tastier.  If it springs back, let it rest for 10 mins.
  • I use a 50/50 mix of all purpose flour and coarse semolina to dust with.
  • Before putting the pizza in the oven, turn off the broiler and reset the oven to convection roast 450F.
  • Pizza will be done in 6-8 minutes.  I often turn the brolier back on for the last 3 or so minutes.
  • The trick is to balance the cook on the top and bottom.  





Chuck's Pizza Sauce Recipe

Date March 7, 2005 | Chuck | Food

Version as of Dec 2018


Yield: Sauce for 2 medium-large pizzas.

1x750mL bottle pureed tomatos (passata) I usually use Molisana.
1.5 tsp sugar
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil


  1. Mix the above and re-season to taste. 
  2. Sauce will cook while on the pizza but simmering for 1 hr can improve taste.
  3. Spread over dough at room temperature


 Note: Freezes well for at least 1 month


Chuck's Pasta Sauce Recipe

Date February 1, 2005 | Chuck | Food

Version as of March 2015

 Ingredients (for 3 large bowls of pasta)

3 tsp butter (unsalted if available)
3 tbsp olive oil
4 cloves minced garlic
1/2 lb ground pork (or 2 large Italian sausages - peeled & chopped)

1 28oz can whole san maranzano tomatoes in juice.  blend.   if in water, strain first.
1/4 cup red wine

1 tsp salt (more to taste)
3 tsp sugar (more to taste)
1/2 tsp black pepper
1/2 tsp dried basil


Step by Step Directions:

  1. Brown pork in butter & oil
  2. Add garlic, sautee a bit more
  3. Add wine and scrape pan for a minute. 
  4. Add tomato.
  5. Mix and add spices.
  6. Simmer for 1 hour+ (uncovered)
  7. Tomatoes vary and usually require further sugar and salt adjustments.  Taste without bread.


 Note: Freezes well for several months or 3 weeks in the fridge

Bolognese Recipe

Date January 31, 2005 | Chuck | Food

Version as of Sept 2015

 Ingredients & Directions

Makes: 6 large portions

2 tbsp butter (unsalted if available)
4 cloves minced garlic
1 large carrot
1 large stalk celery
1 med-large onion


(Simmer the above till tender)


2 lbs ground veal (or other ground meat) 
Brown the meat well then slowly add each of the ingredients below scraping the bottom until absorbed:


3/4 cup 2% milk
1 can condensed beef broth (undiluted) approx 250ml
3/4 cup red wine (to taste)

(Simmer until most liquid is absorbed)

1 28oz can whole san maranzano tomatoes in juice (blended up) if in water, strain first.


Season to taste with: olive oil, salt, sugar, black pepper, dried basil



Whey Protein Cookie Recipe

Date January 30, 2005 | Chuck | Food

This is a pretty flexible whey protein cookie recipe I've developed over a few iterations.  Change it up swapping 1 scoop of chocolate whey for 1 scoop of coffee flavoured whey.  The best part is you only dirty one bowl to combine all of the ingredients at once.



2 scoops chocolate whey (1 scoop is roughly 35 grams)
1 c. peanut butter (crunchy is best)
1/2 c. brown sugar
1 egg
1/4 c oats

splash of milk if needed



roll into 12 balls (each slightly smaller than golf balls)
lightly press with a fork (cross fashion)
use parchment paper or sprayed foil on top of the cookie sheet


Cooking Directions:

350F for 13 Min, Middle Rack, Slide off sheet onto cooling rack



6 grams of Protein per cookie


Pickling Liquid for Hot Pepper Rings Recipe

Date January 29, 2005 | Chuck | Food

This is a simple and very basic pickling liquid for hot pepper rings.  I imagine you could use this for a variety of things but I've never ventured past Jalapeños.  I've found they last almost a year in the fridge.  No boilling required.



3/4 cup water
3/4 cup distilled white vinegar

3 tablespoons white sugar
1 tablespoon kosher salt

4 cloves garlic, crushed

Jalapeno pepper rings (cored)



Makes 350ml of liquid (good for a 500 canning jar)

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