J.S. Robinson Gives Slacker from 101 the Fox a Virtual Tour of Artisan Home

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Builder Jeff Robinson of J.S. Robinson Fine Homes gave radio DJ Slacker from 101.1 The Fox a preview of his Artisan home earlier this week. Slacker noted his two favorite features are the how the outdoor patio connects seamlessly to the interior of the house and the basement’s hidden speakeasy. Watch the virtual tour.

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Source: Homes and Lifestyle

Guy Fieri Recreates Baked Cheesy Pasta al Forno with Meatballs at Home | Diners, Drive-Ins and Dives

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Guy Fieri Recreates Baked Cheesy Pasta al Forno with Meatballs at Home | Diners, Drive-Ins and Dives
Rino’s place takes your average pasta-and-meatballs to the next level by adding ricotta and mozzarella and baking it in the oven!

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Find it at Rino’s place: http://rinosplace.com/

Get the recipe: https://www.foodnetwork.com/recipes/pasta-al-forno-8705896

Pasta al Forno
Level: Intermediate
Total: 1 hr 55 min (includes resting time)
Active: 1 hr 10 min
Yield: 4 servings


Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper

Pappardelle Pasta:
4 cups all-purpose flour, or more as needed
6 eggs

1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying

Pasta al Forno:
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt


Special equipment: a pasta sheeter

For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.

For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.

Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).

For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl.
Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.

For the pasta al forno: Preheat the oven to 350 degrees F.

Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.

Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

Cook’s Note
Store-bought pappardelle is fine, too.

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Source: Homes and Lifestyle