Ravioli Ignudi

Ravioli Ignudi

Naked Ravioli

This is another recipe from the cooking class I attended at Ponte Winery with Chef Roberto Carboni.

Ingredients:

10 oz. ricotta Cheese

2 lb. spinach, leaves only

4 oz. mortadella, very finely chopped

1 1/2 c. Parmigiana-Reggiano, grated

1/2 tsp. nutmeg, grated

2 egg yolks

2/3 c. flour

1/3 c. unsalted butter

8 whole fresh sage leaves

***

Directions:

Fill a large saucepan with water. Bring water to a boil and add one tablespoon of salt.

*

Cook the spinach quickly, until tender, about 4 minutes.

*

Drain well, wrap in a cheesecloth and squeeze all the excess water. Chop coarsely.

*

In a large bowl, mix the spinach with the ricotta cheese; slowly incorporate the mortadella, 2/3 of Parmesan cheese, nutmeg and the egg yolks. Mix thoroughly.

*

With a spoon, scoop a spoonful of the mixture into your hands well-floured and form into a dumpling-like oval shape: Cook the first few to see how hold up and don't break when cooked in water. If they do break, dredge (coat) with flour.

*

Bring a large pasta pot filled with lightly salted water to a boil. As soon as the Ravioli rise to the top of the water, remove them from the water.

*

The ravioli can be baked at 450^ for 5 to 6 minutes

*

For The Brown Butter Sauce: Melt half of the butter in a saute pan with the sage leaves and black pepper. When the sage leaves and the butter begin to turn golden brown, add additional pepper and add the water, little by little. Keep stirring and adding water or chicken stock, on low hear until you have a creamy, velvet butter sauce. Serve the naked ravioli as you like. Top with shaved Parmesan shavings. Garnish with a couple of fresh sage leaves and freshly shaved Parmigiana-Reggiano cheese.

Zuppa Di Cavolo Nero

Thursday night I took a Tuscan cooking class with Chef Roberto Carbonari at Ponte Winery. I can't remember a class that was as much fun! My neighbor lady Alice who enjoys the classes as much as I do accompanied me. We both are looking forward to the next scheduled class with Chef Roberto Carboni.

Zuppa Di Cavolo Nero

Pair with Pinot Grigio

Ingredients:

1 1/2 c. dried beans

6 c. water

1 yellow onion, chopped

2 potatoes, medium, cubed

4 celery stalks, chopped

3 carrots, chopped

1 tsp. parsley, minced

1 c. Roma tomatoes, chopped

1 lb. Lacinato Kale (Elephant or Nero Kale)

1/3 c. extra virgin olive oil

Salt & Pepper

1/2 cup Parmesan cheese

1 loaf rustic bread, sliced

***

Directions:

In a large saucepan over medium heat, warm the 1/3 cup olive oil.

*

Add the onions and let cook a couple of minutes. Add the celery, carrots, and potatoes stirring occasionally, until the onions are tender and translucent, about 8 minutes.

*

Add the chopped tomatoes and cook, stirring occasionally, for 5 minutes.

*

Add the Lacinato kale, the cooked white beans and their liquid, parsley, salt and pepper, and enough water just to cover the vegetables.

*

Increase the heat to medium-high and bring to a boil.

*

Cover reduce the heat to low and simmer until all the vegetables are very tender, about 30 minutes.

*

Scoop into warmed bowls and drizzle with the olive oil.

*

Serve hot with slices of arm rustic bread and grated Parmesan cheese.

Mountain Meadow Mushroom Farm

Mountain Meadow Mushroom Farm

Another fun thing I do is conduct tours for the Oaks North Travel Club. Conduct is explained. I choose the destination, work up a budget, advertise the trip at the Club meetings, arrange for a bus, collect the checks, call everyone a week prior, meet them at the Club House and away we go!

This is a clump of the growing medium which has been recently sewn. The growing medium is cotton plant hulls, grape seed and skins crushed, dry wall, and sterilized straw.

The plant is beginning to develop.

The fruit of the plant is the mushroom. Three pickings or growths will occur from each planting. This shows the area where a "picker" cut mushrooms today.

This photo shows the 8,000. lbs. of mushrooms picked today and waiting to be sorted, graded and packaged for distribution. The State of California does not allow retailing at the plant. Mushrooms are sold to distributors.

***

Mountain Meadow Mushroom Farm

What could entertain a "Foodie" more than a trip to a food source. I was always told that I should be so careful about the specks on mushrooms as the mushrooms are grown in manure. I have always made a very laborious task of cleaning my mushrooms. I now know they are grown in sterilized straw from the Del Mar Race Track. Compounding the growing medium is a real science as the many components contribute to a vital balance of the chemistry. After three cuttings the growing medium is placed on a compost pile and given to local gardeners. The next sowing requires new growing medium. The tour was very interesting.

Mushrooms On Toast

Mushrooms On Toast

Yesterday at the Green Grocery, I sampled an appetizer that I thought, "it doesn't get easier than this". I served them to friends last evening and it was thumbs up!

*

Ingredients:

Heat 1 T. oil in a medium non-stick skillet over medium high heat.

Add 1/2 lb. sliced mushrooms and 1 T. each chopped fresh thyme and rosemary.

Saute until softened, about 3 minutes.

Spoon onto 12 baguette toasts.

Garnish with fresh thyme

Serves 4

Happy Birthday Oreo

Happy Birthday Oreo

I confess that not every lunch I packed for our children years ago had a home baked cookie in the sack. Oreos made it to one hundred because of mothers like me. Today I still say a glass of milk for dunking and a plate of oreos, now that is comfort food. Right children?

Crab Imperial

Crab Imperial

INGREDIENTS

8 tbsp. unsalted butter, melted

3 tbsp. flour

2 cups heavy cream

1 lb. jumbo lump crabmeat, picked over for shell pieces

1 cup panko bread crumbs

1/2 cup finely chopped red bell pepper

1/4 cup finely chopped yellow onion

1/4 cup finely chopped parsley

2 tbsp. sherry

2 tbsp. fresh lemon juice

1 1/2 tsp. worcestershire

1 tsp. paprika

1 tsp. dry mustard powder

1/2 tsp. cayenne pepper

Kosher salt and freshly ground black pepper, to taste

Toasted, sliced country bread, for serving

***

INSTRUCTIONS

1. Heat oven to 400°. Heat 5 tbsp. butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Whisk in cream, and bring to a boil; reduce heat to medium, and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in crabmeat, half the bread crumbs, bell pepper, onion, half the parsley, sherry, lemon juice, Worcestershire, half the paprika, mustard, cayenne, and salt and pepper. Divide mixture evenly among 6 shallow 6-oz. ramekins; place ramekins on a baking sheet and set aside.

*

2. In a small bowl, mix remaining butter, bread crumbs, and paprika until evenly combined; sprinkle seasoned bread crumbs evenly over each ramekin. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with remaining parsley and serve hot with toast on the side. Serves 6

Sausage and Lentils with Fennel

A fennel trifecta—you'll find that the sweet fronds, bulb, and seeds mix harmoniously in this dish.

ingredients:

1 cup dried lentils (preferably French green lentils; 7 ounces

4 1/2 cups cold water

1 1/2 teaspoons salt

1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds

3 1/2 tablespoons olive oil

1 medium onion, finely chopped

1 carrot, cut into 1/4-inch dice

1/2 teaspoon fennel seeds

1 1/4 pounds sweet Italian sausage links

3 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon black pepper

1 tablespoon red-wine vinegar, or to taste

Extra-virgin olive oil for drizzling

Directions:

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. *

Read More http://www.epicurious.com:80/recipes/food/views/Sausage-and-Lentils-with-Fennel-236943#ixzz1o6sA1O1yprepaBring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minuteWhile lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lenti*

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

*

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.

*

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

Perfect Pie Crust

Recipe: Sylvia’s Perfect Pie Crust

Prep Time: 45 Minutes | Cook Time: | Difficulty: Easy | Servings: 1

Print Recipe3"x5" Cards4"x6" CardsFull Page

Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Pumpkin Pesto

Pumpkin Pesto

Pumpkin

Sweet potato

Orange juice

Onion

Brown sugar

butter

Sage

Garlic

Lemon juice

Vinegaar

Salt and Pepper

Arugula Pesto

Arugula is the "green" with a peppery flavor. It is a great accent in any salad but wonderful used as Pesto.

Extra virgin olive oil

Canola oil

Arugula

pine nute

Parmesan cheese

Italian parsley

Garlic

Lemon juice

Salt & pepper

Walnut Pesto

Walnut Pesto

Walnuts

Extra Virgin Olive Oil

Canola Oil

Parmesan cheese

Fresh parsley

Fresh sage leaves

garlic

vinegar

Herbs

Spices

Four Days of Pesto

Four Days Of Pesto

I have a favorite brand of Pesto manufaactured by Bella Cuccina of Atlant GA. I have a problem paying $10.00 to $12.00 for a small jar when I know the cost of the ingredients. I decided to check the list of ingredients on the lable of the jar and know I can make a pesto when I need. After you make pesto one time you realize it is just a matter of taste.

Tomato Pesto

Sun dried Tomatoes

Extra Virgin Olive Oil

Canola oil

Parmesan cheese

Pine nuts

Garlic

Salt

Basil

Thyme

Rum Cake

Rum Cake

Ingredients:

1 box yellow cake mix

1 3.5oz. pkg instant vanilla pudding

4 whole eggs

1/2 cup cold water

1/2 cup canola oil

1/2 cup rum

1 cup chopped pecans

Brown sugar optional

Glaze

1 1/2 sticks butter

1/4 cup water

1 1/2 cup sugar

3/4 cup rum

Preparation Instructions

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:

While cake has ten minutes to go, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure the glaze has soaked in.

Tanja's Quiche Lorraine

The recipe today comes from Germany and is sent by Tanja Michael. Tanja was on a tour bus sitting on the opposite side of the bus from where I sat during a recent trip to Las Vegas. We struck up conversation and when I learned that she was from Germany, my German heritage stirred. We shared a little about ourselves and before we departed Tanja offered to share her Quiche Lorraine recipe.

I will post the measurements from grams to cups and etc. A BIG thank you Tanja for sharing her recipe!

Tanja’s Quiche Lorraine

Ingredients: 1 pack of puff pastry

250g smoked ham (black forest type), finely diced

250g Emmentaler (swiss cheese), grated

4 eggs

1 tub of crème fraiche

1/2 mug whipped cream

1-2 bunch of parsley

LOTS OF paprika spice (hot and noble sweet), salt, pepper, Maggi

Preparation: Swill a little water round a springform baking tin and line with puff pastry. Stir the eggs, crème fraiche, whipped cream and spices with a hand mixer. Taste it ;-)) mmmmh, delicious! Then fold in the ham, cheese and parsley. Pour the egg mixture into the baking tin and place in the oven. Cook on 190° c for approx 40 minutes

Enjoy your meal !