Homemade Ravioli - Mushroom Stuffing

Mushroom Stuffed Ravioli in Roasted Bell Pepper Pasta with Creamy White Wine Sauce

Pasta Ingredients:

    4          Red bell peppers

                Normal pasta ingredients (egg, flour, water, etc.)

1) Roast/char the peppers on an open flame until blackened entirely (the more completely blackened, the easier it will be to de-skin the peppers).

2) Place the roasted peppers in a bowl and cover with saran wrap; this will steam the peppers in their own skin.

3) After about 20 minutes, remove the peppers and, under cold water, peel/de-skin the peppers. 

4) Chop the peppers and add them to a food processor. Puree same.

5) Incorporate the bell pepper puree to the pasta in place of some of the water and make the pasta as you normally would.

Stuffing Ingredients:

• 4 ounces  fresh mushrooms, finely chopped (I used Cremini and Enoki)
• 1 tablespoon  olive oil
• 1 tablespoon  snipped fresh Italian (flat-leaf) parsley
• 1 clove garlic, minced
• 1/4 teaspoon  salt
• 1/8 teaspoon  ground black pepper
• 1 egg yolk, lightly beaten
• 1/2 cup  ricotta cheese

1) Add chopped mushrooms to hot olive oil in a medium saute pan. Cook about 5 minutes or until the liquid from the mushrooms has evaporated. 

                                

2) Add the parsley and garlic. Cook and stir for another minute.

3) Remove from heat and season with salt and pepper.

4) In a medium bowl, combine the yolk, ricotta, and mushroom mixture. Mix well and cover. Chill until needed to stuff pasta.

White Wine Sauce Ingredients:

• 2 tablespoons  finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons  butter
• 1 tablespoon  all-purpose flour
• 1/2 teaspoon  salt
• 1/8 teaspoon  ground black pepper
• 1 1/4 cups  whipping cream
• 1/2 cup  dry white wine
• 1/2 cup  shredded or crumbled Pecorino Romano, Parmesan, Asiago, Gorgonzola, and/or provolone cheese
• 2 tablespoons  snipped fresh Italian (flat-leaf) parsley
• 2 tablespoons  snipped fresh basil or chives or 1 tablespoon snipped fresh sage, thyme, oregano, or rosemary

1) In a sauce pan (small or medium), cook the onion and garlic in hot butter over medium heat for 4 minutes, stirring occassionally.

2) Stir in the flour, salt and pepper.

3) Add the cream and white wine at the same time. Cook and stir until thick and bubbly.

4) Add the cheese (we used like 4 different cheeses, get creative). Cook and stir for another minute.

5) Stir in the parsley and basil.

Final Steps:

1) Finally, put the stuffing in the dough, ravioli style.

2) Cover with white wine sauce and serve (two types of ravioli shown, green recipe to come!).

Creamy Salmon and Leek Pasta

This recipe would probably be good with other meats/fish, but I have yet to try. My Janitor thought it was a bit fishy as he prefers fish prepared as just "fish" and nothing else, but I thought it was quick and easy and just right. :)  courtesy of Chef John from Food Wishes

Ingredients (about 2 servings):
- 1 tbsp butter
- 1 large leek, diced, washed thoroughly  - I used both white and green parts
- salt to taste
- 1/2 cup white wine
- juice from 1/4-1/3 lemon
- 1 cup heavy cream or sour creme/cream/milk mix (recipe calls for 1 cup creme fraiche which would definitely be best if you have it)
- cayenne to taste
- 1 tsp tarragon Dijon (or regular Dijon)
- 1 tbsp chopped cilantro
- 6 oz boneless skinless salmon, sliced thin (about 1 piece)
- Cooked pasta for 2!  -I used whole wheat thin spaghetti

Chopped Leek

Directions:
1)  Cook pasta according to directions. Set aside
2) Chop leek and rinse thoroughly - The green parts are a bit more tough, so omit if you'd rather
3) Melt butter in saucepan over medium heat. Cook and stir leek in butter until softened, about 5 minutes; season with salt
4) Pour white wine and lemon juice over leeks and bring to a boil, simmer until liquid evaporates, about 5 minutes
5) Stir in cream/creme fraiche, mustard, and cayenne pepper into leek mixture. Reduce heat to low and let cook until warmed, about 5 min
6) add salmon to sauce, cook and stir until salmon starts to flake and is no longer pink in the center, 2-3 minutes (salmon should break apart easily)
7) Remove pan from heat and stir in cilantro to taste. Pour sauce over pasta; toss to coat. Add a pinch of cayenne pepper for color

Voila! Quick easy creamy pasta!

Parmesan asparagus

Adding cheese makes everything better. This recipe is for Parmesan asparagus.

What you're gonna need:
-One bunch of asparagus
-Grated Parmesan
-EVOO

Total prep time - 5 minutes; Cook time 15 minutes

Directions

1) Rinse your asparagus and cut off about an inch off each piece from the bottom of the stalk to get rid of the tough part.

2) Arrange your asparagus in a pan and drizzle with olive oil.







3) I used this Kraft grated Parmesan.

 

4) After sprinkling on the parm, into the oven goes the pan at 400 for 15 minutes.










5) Done

Salmon in Parchment Paper with Assorted Veggies

This recipe is an easy, healthy salmon dish that cooks quick and cleans up easy.

6oz Salmon filet (x # of people), deboned, skin-on
Lemon
Dill
EVOO
Salt
Pepper
Asparagus or Green Beans, cleans and cut to desired length
Carrots, julienne or thicker stick
Capers


1) Heat oven to 450F.
2) Fold a square of parchment paper (12" x 12" +/-).
3) Place Salmon filet ~3" from the crease; this will allow greens on side of salmon towards crease and carrots on opposite side of salmon. Place veggies as per above.

4) Salt and Pepper all at your discretion; sprinkle fresh Dill on Salmon. Brush all lightly with EVOO.
5) Sprinkle 4-8 capers on each filet.

6) Place thin slices of lemon on top of salmon like shingles on a roof.

7) Fold Parchment Paper over and crinkle edges/roll edges to seal the pouch.
8) Place pouches on cookie sheet and place in oven for 12-14 minutes, depending on desired doneness and oven performance.

After taking out of oven, put pouch on a plate and cut open (careful of steam...). Enjoy!

When done the whole pouch can be discarded, making this an easy clean up dish.

Zuppa Toscana

What I miss about working at Olive Garden: unlimited warm, extremely buttery salty breadsticks for dinner (yes that's all we got for dinner... child labor in the 90's).. maybe if tips were good, we'd treat ourselves to a cup of some creamy Zuppa Toscana for dipping.

Efforts to recreate at home have been decent.  Although I've tried both cream and skim milk to make healthier, and surprisingly I like the milk version better.

Ingredients (makes about 6 servings):
- 1 lb bulk ground Italian sausage (I like to use half mild or sweet, half spicy)

- 3 slices of bacon  - cut into 1/2 inch pieces

- 1/2 large onion or 1 small onion  - diced

- 2 tsp minced garlic (2-3 garlic cloves)

- 32 oz chicken broth

- 2.5 cups of water

- 2 potatoes (thinly sliced/small chunks)

- 1 cup heavy cream or milk or both

- 2-3 cups of kale - chopped, veins and stem removed (1/2 bunch)

Directions:

1) Brown sausage in Dutch oven until no longer pink (~10 min) - I like to use my Lodge 6qt - drain a little, set aside

2) Cook the bacon in the same pot until crisp, drain and leave about 2 tbsp of drippings inside

3) Add onion and garlic - cook until aromatic and onion is translucent

4) Add in chicken broth and water to the mixture - bring to boil

5) Add potatoes - chopped/sliced, can leave skin on

6) Cook until potatoes are tender

7) Add sausage

8) Add Kale and cream/milk

9) Simmer until Kale is tender

10) Add salt and pepper to taste

Chicken Bucatini

First post for me...

Chicken Bucatini:

- Break down a whole chicken, place in stock pot, cover with water, bring to boil and then reduce to simmer for 30 minutes.

- Save 2 cups of stock fluid, remove chicken to cool

- Pull chicken/chop once cool and then add to al dente Bucatini noodles, 2 cans cream of mushroom soup, 4oz diced pimientos, 1/3 cup green bell pepper (diced), 1 small onion (diced) 

- Season with cayenne, Lawry's, pepper to taste

- Add the stock fluid and then mix well

- Bake at 350F for 40 minutes and it's ready for consumption

- 9 out of 10 in my book

Little Neck Clams with Miso & White Wine Sauce

What you're gonna need:
-Little Neck Clams - For 2 of us, I had just under 2 lbs. of clams.
-White Wine - I used some that had been sitting out for a couple weeks and was no longer in the rotation.
-Rice Wine
-Miso paste
-Garlic
-Onion Powder
-Flake Red Pepper
-Salt & Pepper
-Pasta  - I used a vegetable based bow tie

Total prep time - 15 minutes excluding the time to clean the clams.


Directions
1) Clean your clams. We were on the way out to run errands for an hour so I put them in a bowl of cold water while we were gone. I was hoping they might swim around if I was quiet enough but no luck. Clams are a very boring pet.

Voila - your clams are clean.





2) We were fresh out of onions so I used onion powder instead. I also added some flake red pepper, the kind you might put on pizza, and sea salt. In this picture is also the organic miso paste. Not pictured is black pepper.

I sliced up 3 cloves of garlic thinly and added to just enough oil to cover the bottom the wok.





3) Once the oil is hot, in go the seasonings.











4) About the same time I started my pasta. I saw this "Veggie" pasta at the store and decided to give it a try. The pasta is very orange. I boiled it about 10 minutes.









5) Once the garlic is browned, in go the clams. Because cold water in hot oil makes a mess and pops a lot, I tried to shake off the excess water before dropping them in the wok.

6) Here is the rice wine and white whine I used. The white wine bottle was about 25% full and I used all of it and added about a 1/4 cup of rice wine.

7) After pouring in the wine, I put in the miso paste. I used what is probably a heaping tablespoon as you can see in this picture. Just drop it in and give it a stir to break it up and have it dissolve into the rest of the sauce. You don't have to cover it but I did to keep the sauce from making too much of a mess on the black splash. I stirred about once a minute. You should see the clam start to open.

Once the clams are open, it's plating time!

8) Not too pretty but here we have the clams on top of the bow tie. It's hard to see in the picture but the sauce is all over the pasta and in the bottom of the plate. If any of your clams don't open, throw them away. If they're open a little, they should be fine.





A couple other pictures:

Just after adding the wines!

Your clams are open for bidness