Monday, September 26, 2005

Ravioli with Wilted Spinach Salad

Ravioli with Wilted Spinach Salad
serves 1

Ingredients
1 c. fresh spinach
1 T. olive oil
2 t. minced garlic
a handful of coarsely grated carrots
2 T. shredded almonds
4-5 premade fresh spinach ricotta raviolis
2-3 T. grated romano cheese
salt (sea or kosher, preferably)

1. Bring water to a boil (add a teeny bit of oil so they don’t stick together). Put ravioli in for 4-5 minutes. Drain.

2. Put 1 T. olive oil and 2 t. garlic in a pan on medium heat. When garlic is sizzling add the spinach, carrots, and almonds. Sprinkle with salt. Stir til spinach is wilted.

3. Place spinach mixture on plate. Put raviolis on top. Grate romano cheese over.

4. Enjoy.

Unique Arugula Pesto


all the following measurements are approximate

makes about 1/2 to 3/4 of a cup

Unique Arugula Pesto

1 c. fresh arugula
14 walnut halves
3 t. preminced garlic or 2-3 fresh cloves
3 T. pineapple juice
1/3 c. romano cheese

put all of these things in a small food processor and make sure everything is chopped.

then add

6-8 T. olive oil
salt and pepper to taste

blend

then add

1 T. ground ginger

and blend again

adjust to taste

I’m using mine on a baguette with fresh tomatoes and fresh moz. cheese

Poached Egg with Crispy Salad and Baked Polenta

poached egg with carrots, baby spinach, apple, and romano cheese on seasoned baked polenta.

serves 4

4 eggs
white vinegar
salt
pepper
garlic powder
tube of precooked polenta
1/2 c. fresh baby spinach
1 large green apple
3/4 c. shredded carrots
pecorino romano cheese
1 lime

1. Preheat toaster oven (or regular oven) to 300F. Put a large pot or pan of water on high heat. Add 2 T. of vinegar and salt to taste to the water.

2. Slice polenta into 12 1/4 inch slices. Sprinkle with salt, pepper, and garlic powder to taste. Put in oven.

3. When water boils, turn off the heat and crack the four eggs into the water in four different corners. Let sit for 5 to 10 minutes, depending on how you like your yolk.

4. While eggs are poaching, use a sharp knife to shave pieces of the romano cheese. There should be about half a cup.

5. Also while the eggs are poaching, slice the apple in 1/8 inch thin slices.

6. Take out polenta. Arrange three on each plate, so one is overlapping the other in a circle. Then arrange a thin layer of romano cheese, a layer of apple, a layer of carrot, and three or four spinach leaves.

7. Remove eggs from water (you may have had to do this already). Put an egg on each plate on top of the spinach (be careful, they’re slippery).

8. Then top each egg with more slivers of cheese and arrange a few carrot shreds on top of that for garnish.

9. Squeeze a quarter of a lime over each plate, making sure to drizzle over everything.

10. Serve carefully (again, slippery those eggs!) and enjoy.

Bacon, Onion, and Tomato Tortilla

B.O.T. Tortilla
serves 2

3 strips of bacon
1/4 c. chopped onion
8 to 10 grape tomatoes sliced and seeded
1/4 c. grated american cheese
1/4 c. grated cheddar cheese
2 whole wheat tortillas
1/2 lime
salt
thyme

1. Make bacon, place on paper towels. Pour out some of the bacon grease but leave at least half in the pan.

2. Put the pan back on the heat and put the tomatoes and onions in. Squeeze lime over the veggies, only using some of the juice. Sprinkle with salt and thyme. Stir and let cook until onions are soft and starting to be translucent. Transfer to paper towel.

3. Put 1 tortilla in same pan. Sprinkle with 1/8c. american cheese and 1/8 c. of cheddar cheese. Wait til cheese is melting, then add half of the veggies. Fold tortilla over, tranfer to a plate and squeeze lime over it.

4. For second tortilla repeat step 3.

5. Serve warm and enjoy.

Cornmeal Pancakes with Pumpkin Dumplings, Walnuts, and Goat Cheese

The cornmeal pancakes are from the Jiffy box and the pumpkin dumplings adapted pretty much as is with a few changes from epicurious.com (awesome website!) The rest is all me.

Cornmeal Pancakes with Pumpkin Dumplings, Walnuts, and Goat Cheese

serves 4

INGREDIENTS

1 box of Jiffy corn muffin mix
2 eggs
milk
8 oz or so of goat cheese
2 handfuls of walnut halves
nutmeg
cinnamon
ground cloves
canned pumpkin
1/2c. flour
baking powder
butter
honey
salt

1. Mix together pancake batter and set aside (for everything involving the pancakes, just follow the instructions on the side of the Jiffy corn muffin mix box)

2. PUMPKIN DUMPLINGS

Whisk together 1/2c. of canned pumpkin, 1 egg, 1/2t. salt, nutmeg, cinnamon, clove (ground) to taste, 1/8t. baking powder. Then whisk in 1/2c. of flour.

Boil water salted to taste. Once water is boiling, dip a teaspoon into the water and then, a teaspoon at a time drop in balls of the pumpking mixture, dipping spoon in water between each spoonful (it keeps it from sticking). Let boil for 10 minutes, then take out with a slotted spoon and let sit in a colander to let drain. Work in two batches. Set aside.

3. THE REST…

Preheat oven to 125 F.

Put some butter in a skillet on medium heat. Pour in pancake mixture and swirl around so the pancake is large, almost the same size as the pan. Make 4 pancakes, transferring each to the plate in the oven to keep warm. Add more butter to pan in between pancakes if necessary.

After the pancakes are in the oven keeping warm, add a 1/4t. or so of butter to the skillet and add the dumplings. Put a handful or two of walnut halves in the skillet as well. Pour 2T. honey in the skillet over the dumplings and nuts and stir continuously for two or three minutes, making sure both sides of the dumplings are browned. Remove from heat.

Take pancakes out of oven and transfer one to each plate. Evenly distribute dumplings and walnuts on top of each. Crumble 2 to 3T. goat cheese on top of each. Drizzle 1T. of honey and 1T. melted butter on each.

4. Serve hot and enjoy.

Peach Puffs

Peach Puffs

Ingredients:

frozen puff pastry
plain goat cheese
honey
peaches

1. Thaw frozen puff pastry, cut into quarters. Put into muffin cups.

2. Fill muffin cups with (in this order) 1 to 2 T. plain goat cheese, 1 to 2 t. honey, and fresh sliced peaches.

3. Bake for 10 to 14 minutes at 400 F. Let cool for as long as you can stand to wait and eat.

Poached Egg with Aged Gouda and Honey Toasted Sunflower Seeds

Poached Egg with Aged Gouda and Honey Toasted Sunflower Seeds

1.Poach one egg

Put one tablespoon of white vinegar and salt to taste in 2 to 3 inches of water in a pot or small pan. Bring to a boil. When the water has been boiling for a minute, remove pan from heat and crack one egg into it. Let stand for three to six minutes, depending on if you like your yolk runny or not. White should be opaque

2. Remove egg from water with slotted spoon

3. Put egg on plate and grate aged gouda over egg

4. Sprinkle with honey toasted sunflower seeds

available in various fine food stores, definately at William Sonoma
5. Enjoy!