The skies the limit with what you can top you french fries with, here is our recipe from our cookbook Now That’s Cookin!
When your candle burns out, let the wax dry and then place the candle in the freezer. Within 3-4 hours the candle will freeze enough that the leftover wax will release from the candle jar (it might need a little tap or assistance from a knife or other small object).
You can then use this wax in your wax burner! Ingenious!
State Fair season continues! So, in honor of that we will continue the State Fair food recipes! Not all great State Fair food is on a stick, so this week we are featuring Caramel Corn that you can make right at home from our Now That’s Cookin cookbook. Click here for the recipe!
What is your favorite fair food?
It’s State Fair season, and with State Fairs come food on a stick! The Machine Shed has served up everything from Chocolate Covered Bacon on a Stick, to the Fry Dog on a Stick, and this year at the Mississippi Valley Fair we are even serving Meatloaf on a Stick!
You can make one of the most well known recipes on a stick at home, a corn dog. Click here for Machine Shed’s very own recipe from our Now That’s Cookin cookbook.
The Machine Shed Restaurant will be participating in many fairs and events this summer. From serving the famous Krispy Kreme burger at the Wisconsin State Fair to serving food at the worlds largest air show, we hope to see you soon!
Come see us at….
EAA Airventure July 27- August 3 in Oshkosh, Wisconsin. Come check us out at the worlds greatest aviation celebration. http://www.eaa.org/en/airventure
Mississippi Valley Fair July 29-August 3 in Davenport, IA. http://www.mvfair.com/
Wisconsin State Fair July 31-August 10 in West Allis, WI. This year we roll out a new fair food-Bacon Wrapped Cheddar Melts! http://www.wistatefair.com/wp/
Boone County Fair August 5-10 in Belvidere, IL. http://www.boonecountyfair.com/
Iowa State Fair August 7-17 in Des Moines, IA. This year we will be at the Varied Industries Building with the Iowa Food and Family Project on August 15! http://www.iowastatefair.org/
Wondering what the Cookbook Club is all about? Each week we will show you our experiences cooking from the selected cookbook so that you can get a feel of the type of recipes available, and the unique ways you can mix up the recipe to make it your own! Now, we can’t share the recipes, (because that wouldn’t be fair to the authors) but we will entice your tastebuds with great photos of our adventures in cooking. We will also have giveaways at the end of each month. To enter, simply share a picture with us with you and your cookbook on our Facebook page as you cook along with us each month! Don’t have a Facebook? That’s ok, send the picture to firstname.lastname@example.org and we will post it for you!
This week we selected the recipe Spaghetti Pie. The great thing about this recipe is that you can use leftover spaghetti and incorporate a few extra ingredients for an easy weeknight meal! We added a mushroom cream sauce to give the recipe some extra flair! Check out our photos and share yours with us!
Click on the pictures below to see what we made!
Looking for a pasta that won’t leave you feeling weighed down in this summer heat? Try this Shrimp Summer Pasta, full of veggies and made with a white wine reduction sauce. It’s simpler than it sounds!
3 tablespoons olive oil
4 cloves garlic, chopped
1/2 cup artichoke hearts
1/2 cup cherry tomatoes, sliced
1/2 cup sliced mushrooms
1/2 cup leeks, sliced
1 cup arugula
1/2 cup basil
1 cup pancetta, diced
12 shrimp, peeled and deveined
1 1/2 cups white wine
1/2 cup parmesan cheese
1/2 package of spaghetti or bucatini
Salt and Pepper for seasoning
2. While pasta is cooking heat the olive oil in a large skillet. Add the pancetta and cook until lightly browned. Add the veggies 3 cloves of the garlic.
3. When the veggies are softened, turn the heat to high and add the white wine. Let the wine reduce slightly and turn the heat down to medium low.
4. In a separate skillet, heat olive oil and add garlic and shrimp. sauté until cooked and set aside.
5. Add the pasta and 1/4 cup pasta water to the veggies mixture when pasta is almost cooked. Season with salt and pepper. Finish cooking in the wine and pasta water on medium heat for 3 minutes.
6. Add the shrimp, arugula, and basil and remove from heat. Let rest for a few minutes until sauce has thickened.
7. Top with parmesan cheese and serve!
Note: If sauce seems to thin, simply heat it longer to reduce.
Stay tuned, our first edition of the Cookbook Club starts next week! Pick up your copy of the cookbook and cook along with us each week. Make sure to share your pictures and comments!
Did you know The Machine Shed was on Pinterest? Follow this link for great 4th of July ideas and pins!