This a such a beautiful combination of flavours, and given the short season of lychees is one to enjoy right now.  As well as this salad recipe, I will have my roast duck recipe in Tropical Cuisine: Cooking for Clare’s Kitchen.  For now, either buy ready roasted duck if you have access to it, roast a duck according to your current recipes, or for a quicker route, pan cook or roast a duck breast per serve.

If you don’t have access to fresh or frozen Davidson Plums, and you can’t buy a ready-made Davidson Plum sauce (try Rainforest Bounty), then you can make a plum sauce using temperate blood plums.

The recipes below are general in their directions, and will be more specific in their final form in the cookbook:

Davidsons Plum Sauce

About 500gm fresh or frozen Davidsons plums

2/3 cup castor sugar

2 cloves

2 cardamom pods, crushed slightly

6 allspice, whole

1/2 tsp salt

water to cover plums

Place plums, spices and salt into a saucepan just big enough to fit them in one layer, cover with water and bring to the boil.  Add castor sugar, and reduce to a low simmer until the sauce has thickened.  Run the mixture through a food mill or pick the stones and spices out by hand then blend with a stick blender.

Duck and lychee salad

to serve 3 – 4 people

1 roasted duck or 4 cooked duck breasts, sliced or torn into edible amounts, excess fat removed

equal amounts of watercress and rocket sprinkled in two layers on each plate

about 8 pitted fresh lychees, torn in 1/2, per person

Compile the salad by laying the rocket then watercress onto each plate, scatter over the duck pieces, the torn lychees, then top with a drizzle of Davidsons plum sauce aiming to get it mostly on the pieces of duck.  Serve.

© Clare Richards 2009

This was nom-tastic.

It was a completely spur-of-the-moment, off-the-top-of-my-head, satisfying-a-momentary-craving type meal that now I’ll make it more frequently. 

Grab any old onion. Dice ‘er up.

Then, grab some sausages of your choice. I used hot italian, but what I really wanted was chorizo. 

Now, run your knife down the sausage to slice the casing. You’re going to just remove the casing altogether.

Here he is naked, sans casing:

Now, breaking up the sausage with your fingers, start adding it to a pan heated over medium. If you feel the need to add a drizzle of olive oil to prevent sticking, go for it.

Ok, it’s important to let that do the browning thing. So give it some time, and while you’re waiting dice up some garlic. I used four cloves because I have an unhealthy love for garlic.

Ok here’s how the sausage looks when being browned. When it’s satisfactory, remove and set aside.

YUM.

Ok: *here* is what the bottom of your pan should look like. Pure. Flavor. 

Ok! Now add in your onion over medium.

When that begins to look translucent and loses some of that raw oniony-ness, add in the garlic. You only want to sauté the garlic until it becomes very fragrant, which is less than 2 minutes. 

Ok, now add back in the sausage.

Now you want to deglaze the pan. You can use whatever you want, and had I had any white wine on hand I would have used that. Since I was unfortunately out, I used chicken broth (just a splash!)

Now scrape all the brown yumminess as the chicken broth hits the pan to lift it all up. Then add in a can of tomatoes. I used diced and slightly flavored ones, but anything will do.

Now add in a few seasonings of your choice. I used a little bit of oregano and basil; both dried. But it’s okay to put in anything you enjoy I just used a small palmful as you can see.

Now, grab some fresh mozzarella. I used small bocconcini. Add as much as you desire!

Now, add in some cooked penne. Make sure the penne was cooked in liberally salted water. 

Oooooo look how *stringy* and *gooey* it gets. God I’m making myself hungry. 

Fresh basil time!

Take it off the heat after you add in as much basil as you’d like. Taste the pasta for seasoning, and add in salt and/or pepper as needed.

Enjoy!

Penne with Sausage, Mozzarella, and Tomatoes

• penne (or any other pasta shape you love)
• sausages – enough for the number of mouths you’re feeding. I used hot italian but use whatever your preference is. 
• 1 onion
• 4 cloves garlic
• chicken broth (just a couple tablespoons)
• a small can of diced tomatoes in their juices
• bocconcini 
• fresh basil 
• dried basil
• dried oregano

1. Dice up one onion and 4 cloves of garlic
2. Remove sausages from their casings, and drop small pieces into a pan on medium. If you fear sticking, use a touch of olive oil
3. When the sausages are adequately browned, remove and set aside. Add the onion to the heat in the same pan until they are translucent
4. Add in garlic for 1-2 minutes until fragrant, and then add back in sausages
5. Use a splash of chicken broth or white wine to deglaze the pan, scraping the brown bits as you go
6. Add in the can of diced tomatoes
7. Add a couple teaspoons each of dried oregano and basil
8. Drop as many bocconcini as you want directly into the sauce
9. Boil some penne while the sauce is simmering on low, and when it’s done add it directly into the pan with the sauce
10. Turn off the heat and add in a few tablespoons of fresh basil. Taste for seasoning and add salt + pepper as needed

Pumpkin vine tips © Clare Richards 2009

I must be needing Omega 3 oils at present because I’ve been craving and eating oily fish, and if I’d seen tuna steaks with skin on I would have bought them rather than the salmon.

I have recently discovered the joys of pumpkin vine tips.  Cooked briefly on high heat in a frypan or wok with a bit of olive oil, lid on, and after a minute or so a dash of water too if needed to stop the greens from burning/browning, they are a delightful surprise.  A surprise in that I didn’t expect a green to have such a full, nutty flavour.  If, as on these greens, there are baby pumpkins developing then all the better as they provide a lovely crunch.

The ‘hairs’ on the vines do not irritate at all, and instead act as a holder of any flavourings or sauces you use during the cooking, or add at the end.  I love them cooked as above and dressed after with a dash of good tamari or other quality soy sauce.

Tonight I cooked the pumpkin vine tips then dressed them with a squeeze of lime juice and a few drops of sesame oil.  I then seared a salmon steak after the greens in a little more olive oil, having rubbed the skin with flaky salt first then cooked it until crispy.  While the salmon steak was cooking skin side down I placed a lid over the pan to help steam the whole of the steak, and lifted it off once cooking the other side so the skin stayed crispy.  Cook the salmon steak until it is to your liking.  I find Atlantic salmon too rich for me if it is rare, so I cook mine until medium to well done.

Atlantic salmon steak with pumpkin vine tips © Clare Richards 2009

I then plated the greens and placed the steak on top, with a serve of chilli sambal and lime to the side.  Try it with any oily fish you can buy in a steak with skin on, and enjoy the robust but easy flavours.

© Clare Richards 2009

This will make your house smell wonderful. It’s a quintessential easy-peasy dinner that requires very little work or ingredients. Economical, too!

Ok. Start with your whole chicken. Rinse it well and pat dry, then salt and pepper all sides.

………Ok does anyone else see how much this looks like a really happy dog here? Look. He’s totally smiling.

I am so not a grownup.

Ok, now; the thing about baking a chicken with the lid ON: it won’t get that golden brown crust. So, if you want some color you’ll have to sear the chicken prior to putting it in the oven. This recipe is more about that really juicy chicken flavor and less about the skin, however. 

Grab a dutch oven and put it on the stovetop on medium. Put a little olive oil and a little butter in there when the pan gets hot, and then place the chicken in.

So, that’ll take a while. Around 10-15 minutes for the whole thing. Leave it be to do the browning thing while you get started on the garlic.

Please don’t sit there counting out exactly 40 cloves; the point is just that there is A LOT of garlic, not that it’s an exact number. 

I left a couple of the bulbs whole like that, and then peeled another couple bulbs into individual cloves. 

When the chicken is browned, toss in a small splash of white wine to get off the yummy stuff from the bottom of the pan. 

I added in a small bit of flour at this point just so later when I spoon the pan juices back over the chicken, it’ll be slightly thicker. Not a necessary step though.

Now add in whatever aromatics you have on hand and love. I had rosemary and thyme which go really well with slowly cooked meats.

Now, add in your garlic, and drizzle a little more olive oil on the chicken.

And that’s it! Yay! See? Easy-peasy.

Ok, so pop it into the oven with a lid at 375 until the internal temperature reads about 160-165. The reason I take it out before it gets to 170 is because it tends to rise about 10 degrees even when it’s out of the heat…and there’s nothing worse than dry poultry.

When it’s done, let it rest for about 10 minutes before carving. This will guarantee a very juicy, moist chicken. Then, serve it up and drizzle the pan juices back over it! 

Holy that cutting board is a disaster. In my defense, I was simultaneously making risotto too (which I’ll post later!)

*Recipe was adapted from The Ultimate Book of Main Course Dishes: Jenni Fleetwood

Chicken with 40 Cloves of Garlic

• 1 whole chicken
• butter
• olive oil
• 5-6 bulbs of garlic
• dry white wine *about 1-2 tablespoons)
• rosemary
• thyme
• 1-2 tablespoons of flour
• salt and pepper

1. Rinse your chicken well, then pat dry. Salt and pepper generously on all sides
2. Heat a tablespoon or so of olive oil and a tablespoon of butter in a large dutch oven over medium. When hot, add in the chicken and let it sear on all sides. This will take a while so try not to play with it – about 10-15 minutes
3. With your garlic, leave a couple bulbs whole and just chop off the knobby end to expose the cloves (they’ll roast in the oven). With the other bulbs, separate and peel the garlic
4. When the chicken is seared on all sides, add a splash of white wine to the pan just to help those brown bits loosen. Then, sprinkle about 1-2 tablespoons of flour around the chicken. Don’t worry if you can still see some white flecks, the steam in the oven will take care of  it all.
5. Add in your aromatics (rosemary, thyme or whatever else you want) around the chicken. I used about 3 springs of each but you can use as much as you’d like.
6. Add in the garlic anywhere where it will fit. That’s it! Fit the dutch oven with a lid, and pop in a 375 oven until your meat thermometer reaches the desired temperature. I take mine out around 160-165 degrees to allow for it to continue to rise.

Let me start by saying that I am so excited about sharing today’s recipe with you.  Why?  Because it’s been far, far too long since I’ve been absolutely floored by the flavor of a quick, easy, any-day-of-the-week recipe.

Today’s recipe is Pork Medallions with Pomegranate-Cherry Sauce from the November 2009 issue of Cooking Light.  I actually made it for the first time last week, but Dr. O was home late and I didn’t feel like having a photography session before we could sit down to eat.  It was so good that I almost thought about posting it without a photo, but what fun is that?  Needing that photo was the perfect excuse for making the dish again last night.

I like to have most of my ingredients lined up and ready to go before I start cooking, so I started by combining the sauce ingredients (1/2 cup of pomegranate juice, 1/3 cup dried sweet cherries, 1/4 cup dry red wine, and 1/4 cup balsamic vinegar) in a medium bowl.  In a tiny bowl, I stirred together 1 teaspoon of cornstarch and 1 teaspoon of water.  I also set aside 1 tablespoon of unsalted butter.

With my prep out of the way, I trimmed a 1-pound pork tenderloin and cut it into 12 equally-thick pieces.  I sprinkled both sides with coarse salt and freshly ground pepper.  In a large nonstick skillet, I heated 1 tablespoon of olive oil over medium-high heat and added the pork.  (All of the medallions fit in my 12-inch skillet.)  I cooked the medallions for 4 minutes on each side, transferred them to a plate, and covered them with foil to keep them warm.

Keeping the skillet over medium-high heat, I added the juice, cherries, wine, and vinegar to the pan.  I brought the mixture to a boil, reduced the heat to medium, and cooked it for 2 minutes.  Next, I added the cornstarch and water (stir it before adding if the ingredients have separated) and brought the mixture back up to a boil.  I cooked the sauce for 1 minute, stirring constantly, and then removed the pan from the heat.  I added the butter, stirred the sauce until the butter melted, returned the pork to the pan, and tossed to coat.  I served the pork over couscous with garlicky peas and mushrooms on the side.

From start to finish, this meal takes 15 or 20 minutes, and the results are seriously good (and good-looking) enough that you could serve this at a dinner party.  The pork ends up so tender and juicy, and the sauce is just to die for.  I love the play between the tartness of the pomegranate juice, the sweetness of the cherries, the acidity of the vinegar, and the richness of the wine.  (Side note: I used Merlot the first time I made the sauce and Cabernet Franc the second time; both worked very well.)   This is one of those meals where you exclaim how delicious it is on the first bite, but you’re still raving when your plate is clean.  Mmmmmm.  It’s quick and easy for sure, but it will make any night of the week feel special.  Give it a try!

TIPS:  With a couple of microwave tricks, you can get your sides done while the pork cooks.  When you first put the pork in the pan, heat the couscous broth in a small ceramic baking dish in the microwave.  (The broth will need 2 – 3 minutes on high to come to a boil; your liquid amount should be the same as the amount of couscous you intend to cook.  For example, if you’re going to make 1 cup of couscous, microwave 1 cup of chicken or vegetable broth.)  When the broth reaches a boil, remove the dish from the microwave, and stir in the couscous.  Cover the dish and let it stand for 5 minutes.  Just after you cover the couscous, flip the pork, and then put a bag of Steamfresh veggies in the microwave for 5 minutes (or whatever the recommended cooking time is).  Once you finish the pork sauce, fluff the couscous, season the veggies (if they aren’t already) and serve your gorgeous meal!

Recipe link: Pork Medallions with Pomegranate-Cherry Sauce

If you’re originally from Nebraska and you don’t live there anymore, you probably miss eating at Runza.  For those of you who aren’t from Nebraska (or who haven’t had the good fortune of eating a Runza while visiting Nebraska), you’re probably wondering what in the world a Runza is.  Some might call it a meat pie, though I can’t say I find that phrase very appetizing.  Another friend basically suggested that I was making glorified Hot Pockets.  (In a way, Josh, you’re right.)  I would describe an original Runza as a small loaf of bread stuffed with seasoned ground beef, onions, and cabbage.  I always get mine with cheese, but they get way more dressed up than that.  (Swiss cheese mushroom Runza, anyone?  How about a BLT Runza?)

Runza is a Nebraska original (started in Lincoln in 1949), and while we do have two franchises in Colorado, it’s pretty unlikely that I’m going to drive all the way to Ft. Collins or Loveland to have one.  Therefore, I make my own.  Until recently, it had been years since the last time I made Runzas.  There’s been something about this Husker football season (maybe related to the fact that we have a game-worthy TV and more kitchen space now?), though, that has been stirring the craving.

I found a recipe on Allrecipes.com that (with a few minor tweaks) perfectly replicates that unmistakable Runza flavor.  Making them is a bit time-consuming (and messy), I’ll admit, but it’s totally worth it.  Plus, any extras freeze beautifully.

Here’s the recipe with my modifications:

Runzas
Serves 10

Dough Ingredients:
4 1/2 cups all-purpose flour, divided
1/4 cup sugar (modified from 1/2 cup)
2 (0.25-ounce) packages active dry yeast
1 teaspoon table salt
3/4 cup milk (I use 1%, but I’m sure 2% or whole would be fine)
1/2 cup water
1/2 cup shortening (I use butter-flavor Crisco)
2 eggs

Filling Ingredients:
1 pound lean ground beef (I use 93/7 or 95/5 so I don’t have to drain it)
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon coarse salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
1 1/4 cups of shredded mild cheddar (or any cheese of your choosing)

Method:
In a large mixing bowl, place 1 3/4 cups of flour, sugar, yeast, and salt.  Heat milk, water, and shortening to 120F – 130F.  (I heated the mixture in a saucepan on the stove and used a candy thermometer to check the temperature.)  Pour over flour mixture; add the eggs.  Beat with an electric mixer on low until blended.  Beat an additional 3 minutes on high.  Stir in the remaining flour (2 3/4 cups); knead dough on a lightly floured surface until smooth and elastic (about 6 – 8 minutes).  Place dough in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour.)

Dough Before Rise

Dough After Rise

Meanwhile, brown beef and onions in skillet.  Add cabbage, salt, and pepper; cook until cabbage is wilted and starting to become translucent.  Continue seasoning filling with additional salt and pepper to taste.

Punch dough down.  Divide into 10 equal pieces and roll each piece into a square on a lightly floured surface.  Top each square with 1/3 cup meat mixture and 2 tablespoons of shredded cheese.  Fold dough over the filling, crimp edges tightly to seal, and place on greased baking sheets.  (I used a pizza stone; you could also line your baking sheets with parchment [but NOT wax paper].)  Bake at 350F for 20 minutes or until golden brown.  Serve hot.

Perhaps this is blasphemy, but I think this recipe actually produces better sandwiches than Runza does itself.  The filling taste is spot on, and the bread is absolutely incredible.  The first time I tried this particular recipe, I didn’t roll the dough quite thin enough, so the bread was a bit overwhelming.  This time, the Runzas were perfect.  Perfect!  Plus, I have six left in the freezer for later (to be baked for 25 minutes – rather than 20 minutes – at 350F, straight from the freezer).  The bread is fractionally more heavenly fresh than it is frozen, but we’ll still have incredibly delicious Runzas without the mess.  Runza lovers, you have to try this one…  It won’t disappoint!

A few additional notes:  Since I am absolutely crazy, I weighed the dough on my kitchen scale and portioned the pieces out by weight.  I started with 34 ounces of dough, so each piece was just under 3 1/2 ounces.  I did the same thing for the filling.  I started with 31 ounces of filling, so each Runza got right around 3 ounces.  Feel free to eyeball it, seriously; I just wanted my portions to be about equal.

TIPS:  If you really don’t want to deal with making bread dough, you could probably use frozen dough.  I really feel that this dough recipe makes the sandwich, though, so I’d strongly encourage you to at least give it a shot.

Also, if you’re going to freeze your Runzas, first put them on baking sheet and then place them on a freezer shelf for about an hour.  Once they’ve started to firm up, transfer them to freezer bags.

Original recipe link (without modifications): Runzas

December Easy & Impressive Appetizer of the day:

This party standard gets a new spin with a Thai-inspired glaze.

Click below to view the recipe

Meatballs

• 1 lb (450 g) 85% lean ground beef
• ¼ cup (50 mL) plain dried bread crumbs
• 1 egg
• 2 tbsp (30 mL) Asian Seasoning Mix
• 2 tsp (10 mL) Thai red curry paste
• 2 green onions, sliced
• Lime wedges (optional)

DIRECTIONS:

1. Whisk together baste and glaze, lime juice, curry paste and garlic pressed with Garlic Press in Small Batter Bowl.

2. Combine beef, bread crumbs, egg, seasoning mix and curry paste in Classic Batter Bowl; mix well. Using level Small Scoop, form beef mixture into 40 meatballs (Using the Small Scoop ensures that the meatballs will be uniform in size and will finish cooking at the same time). Place meatballs in 12-in. Skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat.

3. Pour glaze into Skillet; stir meatballs to coat. Place meatballs onto serving platter and top with green onions. Serve with lime wedges, if desired.

Yield: 20 servings

Host’s Corner:

To substitute the Asian Seasoning Mix, add 2 tsp (10 mL) grated fresh gingerroot, ¾ tsp (4 mL) salt, 1 pressed garlic clove and ¼ tsp (1 mL) ground cayenne pepper.

Make-Ahead: Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with ¼ cup (50 mL) water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.

Well, no recipe because dinner was simply scotch fillet steak with an instant Diane sauce and BBQ cooked potatoes – steak was cooked until medium well and seasoned with salt and pepper when turned over.

For the potatoes, I sliced about 4-5 small-medium potatoes into thin slices, drizzled oil over them to help them crisp a little better and cooked them on a high BBQ heat until cooked – about 10-15 mins and I turned them fairly often – keep to a single layer.

Since there was no recipe, here’s a photo:

Yay! Sweet potatoes!

Super healthy, super filling. You can’t go wrong. Let’s get started before I begin rambling.

Ok so, I began with 4 HUGE organic sweet potatoes. Yeah… that was way too much. I figured that my man-friend and I would easily eat two potatoes each as our main meal, and boy; was I wrong. 

Learn from my mistakes, please.

Ok, so you’re going to want to slice your potatoes into matchstick sizes. The thing about thick sweet potato fries is: they can tend to be pretty soggy. The thinner, the better in terms of crispness. However, don’t go into it thinking that they will have the same consistency of a regular potato fry; they won’t. They are delicious though.

Ok, so once you have your potatoes in fry-like shapes, toss them into a bowl with a few tablespoons of olive oil, or just enough to coat each piece. 

Ok; now here is where your own personal tastes come in. I really like savory spices with sweet potatoes, however I know cinnamon/sugar are popular flavors too. I decided to go with a ton of cajun seasoning this time, with a dash of onion powder (and I probably would have used garlic powder had I remembered). Whatever you choose, use a heavy hand. Especially with the salt. Just think about what flavors *you* like. Oregano? Steak spice? Jerk seasoning? Be creative!

Ok, now; place them on a baking tray without touching one another. This will help them get crispy. Because of my paranoia about things sticking, I lightly oiled the baking tray with olive oil. It was probably unnecessary, but hey: it helps ease my insanity. I baked them off at about 425 for 12-14 minutes on the first side, and then juustttt until they started looking browned on the other side (another 5-7 minutes or so). However, this is very dependent on your oven, so please check on them (or do a mini batch for test purposes!)

Ok: now for a dip! So to keep this relatively healthy I opted to use a yogurt base for my dip. That said, there is nothing wrong with using sour cream, mayo, or some combination thereof. Use what you have on hand or what your own tastes dictate. Here’s my yogurt, hanging out:

Now I added in the zest and juice of one lime

Now I added in one clove of garlic. To avoid having large hunks of raw garlic in there, I first diced it finely, then I sprinkled some salt on it and smeared it against the side of my knife to create a sort of paste. 

By the way, I have never missed my own knife so much. I made this meal away from home, with a friend. From now on I’m just going to carry around my own knife in my purse.

God look at it. Look at the knife, mocking me.

Ok, jalapeno time! Cut him in half, and then scoop out the seeds. (You can totally leave them in if you’re down with extreme spice)

Now dice him up!

Now, you’re going to need to add a bit of salt here. How much is entirely up to your taste. I recommend sticking a fork into it, tasting it, and then adding accordingly. (Bear in mind always, when it’s a dip it needs to taste a little stronger than you would like it if you were, say, eating it with a spoon. Because you’re using potatoes as a vehicle it has to be strongly flavored)

This was about the time that I screamed profanities at that (@*#*&%$)@#*$ knife and made my man-friend take over on the second round of fry cutting. And then I laughed when I compared the size of his hands with mine. Look. 

Like sausages, no?

All done!

Sweet Potato Fries

• sweet potatoes (I used organic; buy as many as you need)
• olive oil
• cajun seasoning
• onion powder
• salt and pepper, to taste

1. Slice your potatoes into matchstick style fries
2. Coat them with olive oil;  the amount will depend on the number of fries. Start off with about two tablespoons, and if they appear dry add in another.
3. Add in your seasoning. Again, this depends on the number of fries. I added in enough cajun seasoning that each fry had a liberal amount on it, and about 1.5-2 teaspoons of onion powder. Then I added in salt and pepper to my taste, which happens to be a lot. For me, this was around 2 teaspoons of each, but please follow your own palate
4. Arrange them on a baking sheet without touching one another
5. Bake at 425 and check them at 11-12 minutes to see how brown they are on one side. If they look nice and browned, flip them all and toss them back in. If not, just let them hang out but check frequently (they burn quickly!!) Once flipped, check after 5 minutes for doneness. Again, if they aren’t done just keep checking at 2 minute intervals. 

Turn out onto a serving plate, and eat up immediately! They are definitely better when hot.

Jalapeno Lime Dipping Sauce

• Greek style yogurt, mine was 6% M.F. Use as much as you’ll need, according to the number of mouths to feed!
• one lime
• one jalapeno
• one clove garlic
• salt

1. Put your yogurt (or if you want; mayo/sour cream) into a pretty serving bowl
2. Zest your lime and add it in, then squeeze the juice into the yogurt
3. Cut your jalapeno in half, then seed it and dice it. Add it in.
4. Dice your garlic clove, then sprinkle on a pinch of salt. Smear the garlic with the side of your knife against your cutting board until it resembles a paste. Add it in.
5. Now, taste your dip. Does it need salt? It probably will so add in a pinch at a time until it reaches your desired saltiness 

Well, I didn’t end up making the lasagne on Saturday, so I made it last night instead.  Tonight, though, I’m making my Corned Beef in my slow cooker

You’ll need:

Ingredients

1 corned beef (oddly enough!)
1 onion – chopped in to wedges
a good scattering of whole black peppercorns
a really good dash of ground nutmeg
3-4 bayleaves
a dash of ground cloves
1 Tbsp brown sugar
1 Tbsp brown vinegar
Water to cover

Method

Pretty simple – either slow cook for about 8 hours in a slow cooker (the longer you leave it in your slow cooker, the yummier and more tender and fall-apart-in-your-mouth it will be), or boil it in a saucepan large enough to fit it all in properly for about 2-3 hours on the stove top.

Tips:

Goes great on sandwiches – you’ve generally got a few days to eat it.  I normally have mine with either mashed potatoes, peas and carrots, or potato bake (both recipes to come).

I normally serve with a pepper sauce, but a white sauce or my other favourite, a creamy garlic and pepper sauce works just as well.

Once you’ve had a souffled omelette, there’s no going back. It’s a completely different experience, and really doesn’t require a whole lot more work. Light and airy, but still moist inside? Yum.

Let’s get started!

Smash up a clove of garlic. Here’s me: mid smash! Chop it finely, and also chop 1/4th of an onion. 

Now dice up some mushrooms. Whatever you have on hand will be delicious. Use as many as you want! Important to remember with mushrooms; they shrink drastically when they cook. So, begin with more than you think you’ll want. 

Ok, so saute up the mushrooms in butter or olive oil: your choice. I happen to be a sucker for the smell of mushrooms in butter so that’s my go-to. I added in the onions with the mushrooms, and let them hang out on medium-low until brown and yummy. Once they start taking on that brown color, make sure to season them. I added in a couple pinches of salt, and a few grinds pepper. There’s no reason why you can’t add in other things at this point too. Thyme? Chili flakes for a bit of heat? Oregano? 

When the mushrooms look fabulous, add in the diced clove of garlic. Let that get fragrant for about a minute, and then take the whole mess off the heat and scrape it into a bowl or on a plate to set aside temporarily. 

Ok. Separate four eggs. Now, whip the yolks until thick and creamy/frothy. Here they are still too watery. You’ll know when they’re done because they’ll be slightly paler than what you began with, and they’ll coat a spatula. Now, season with a couple pinches salt and a few grinds of pepper. Set aside.

Whip the four whites until stiff peaks. You know they’re stiff when they don’t drip off a spatula. See?

….I have no idea why I have a claw hand here. Ignore.

Ok. Now fold the two together. Please please don’t just stir them in to combine; then you lose all that wonderful lightness that we’re trying to achieve. 

Ok! Now, put a skillet over medium/low heat. Let it heat a bit; then toss in a tablespoon of butter or so. (Or just use some non-stick spray stuff. Whatever. The key is to make sure ALL sides are coated with it or it’ll be tricky to get the omelette out). **I should also add, I find that it’s very important to have a *clean* skillet. Usually I’m inclined to use whatever skillet I had on hand before; in this case, the one I used for the mushrooms. However, omelettes are finicky creatures and I’ve had much better results when the skillet is spotless. 

Now put the omelette in!

Ok. Give the omelette a little bit of time to hang out in there. Wait until the bottom sets up a tad, and once it does, run your spatula under it to make sure nothing is sticking. Then, add back in the mushrooms + onions. Sprinkle on as much chevre as you want. I love lots. (Remember; you can use whatever cheese you like here. Anything that’s oozy or melty will be fabulous)

Geez. I’m a messy cook. Don’t mind the stray mushrooms here and there.

Perfect! Ok so the top is still going to appear a little spongey. This is key to a great omelette. If you wait for the egg to be completely dry throughout, then you’ll have a very dry omelette. Remember that egg continues to cook once you take it off the heat, much like other protein (i.e. steak).

Taking it out of the pan requires a bit of maneuvering, but rememeber that if it breaks a bit it’ll still taste fantastic. And who cares, really?

Souffled Omelette with Chevre and Mushrooms

• 1 clove garlic
• 1/4th of an onion
• mushrooms of any variety, and as many as you’d like. (remember: they shrink!)
• butter
• 4 eggs, separated
• chevre

1. Dice up your clove of garlic and finely chop the onion. Slice your mushrooms roughly; but don’t worry if they don’t look perfect. Just make sure they’re all approximately the same size. 
2. Put a bit of butter into your skillet (heat over medium). When it’s melty and you can smell it, toss in the mushrooms and onion. Wait until the mushrooms are gorgeous and brown, then toss in your diced clove of garlic for about a minute or until it’s really fragrant. Season to taste with salt and pepper; then, take it all off the heat and put it to the side on a plate etc.
3. Now, whip your four egg whites (I used a stand mixer, but you can use a hand mixer or just do it with a little elbow grease). Whip until they reach stiff peaks, set to the side.
4. Whip the egg yolks with a pinch of salt and pepper until they are very creamy and frothy looking. Now, stir in a spoonful of the egg whites to lighten up the mixture, and then fold in the remaining whites until the yolks + whites are incorporated. 
5. With a skillet on medium-low, add in a tablespoon or so of butter. (Or use a non-stick spray. Just make sure it’s thoroughly coated). Pour in your egg mixture and lightly smooth the top. Now, let it hang out in there until the bottom starts setting up slightly.
6. When the bottom starts looking light brown (keep peaking by lifting up the edges with a spatula) pour your mushroom mixture right onto the top. Add on as much chevre as you want! I used lots; it really adds an awesome tang to the omelette. 
7. Carefully try to shimmy the omelette out of the pan; don’t get discouraged if this gets a little mess. It takes practice. When it’s about halfway onto the plate, simply fold the other half onto itself to create that half-moon omelette shape!
8. Enjoy with a fresh baguette

I’m making lasagne for dinner tonight, so as the inaugral recipe I’ve cooked with the creation of the blog, I thought it should be the first one I share.  Now, I confess to having taken bits of recipes I’ve found around the place, and adapted it to suit my own style (and what’s in the cupboard)

Ingredients

Meat sauce

• 60g (3 tbs) butter
• 1 large brown onion, chopped
• 1 large carrot, peeled, diced
• 500g beef mince
• 3 tsp minced garlic
• 250mls (1 cup) dry red wine
• 2 x 400g cans Italian diced tomatoes
• 2 tsp sugar
• 1/2 tsp salt
• 100g diced bacon
• A very good sprinkle of ‘Italian Herbs’ (I use the Coles Mix)
• 18 sheets (250g) dried instant lasagne (bascially, a packet)

Bechamel sauce

• 2½ cups of milk
• ¼ cup of plain flour
• 1½ cup of grated tasty/pizza blend/mozzarella cheese (I ALWAYS use tasty – believe it or not, Coles Smart Buy is my favourite!!)
•  40g (2 tbs) butter
• Salt and Pepper to taste
• A very good dash of nutmeg

Method

To make the meat sauce:

Heat the butter in a large heavy-based frying pan or saucepan over medium heat until foaming. Add the onion and carrot and cook, stirring with a wooden spoon, for 2 minutes. Increase heat to high, add the mince and cook, stirring to break up the mince, for 8-12 minutes or until browned and all the liquid has evaporated.

Add the garlic and cook, stirring, for 1 minute or until aromatic. Stir in the red wine and simmer, uncovered, for 1-2 minutes or until almost all the liquid has evaporated. Add the tomatoes, sugar, bacon, Italian Herbs and salt and bring to the boil. Reduce heat to low and simmer, uncovered, for 40 minutes or until the sauce is thick.

To make the bechamel sauce:

In a saucepan, melt the butter.  Stir in the flour for 1 minute.   Remove from heat and gradually stir in milk until smooth.  Return to the heat and stir until thickened.  Season with the salt, pepper and nutmeg then stir in 1 cup of cheese.

To assemble:

Spread enough bechamel sauce into the dish to cover the base. Arrange some lasagne sheets over the sauce, breaking them when necessary to fit. Spread evenly with 1/3 of the meat sauce and then spread another ladleful of the bechamel sauce on top. Continue layering with the lasagne sheets, meat sauce and bechamel sauce, finishing with a layer of lasagne sheets. Pour the remaining bechamel sauce over the lasagne sheets and smooth the top with a spatula or the back of a spoon. Sprinkle with the reserved ½ cup of tasty (or Pizza cheese, or mozzarella) and place on a baking tray. Bake in the centre of preheated oven for 35 minutes or until the top has browned and is bubbling around the edges (it may require up to an additional 10 minutes depending on your oven.

Remove from the oven and allow to stand for 15 minutes before cutting into serving portions

Tips:

This lasagne freezes really well and reheats really well.  It is best to make sure it is not frozen when you microwave reheat it, though as it has a tendency to not totally heat through the rather thick middle if it isn’t.  I normally get about 6 decent serves out of this (when I’m not serving anything with it).  Usually, husband and I have dinner serve, and 4 portions get stuffed in to chinese takeaway containers

ENJOY!! This is a fav of mine both to cook and to eat

Your family will look forward to leftover turkey when you prepare it with vegetables and a spaghetti crust

click below for recipe

Ingredients:

8 oz. uncooked thin spaghetti (COOKED AND DRAINED)

1 jar (16 oz.) Alfredo Sauce, divided

1/4 cup (1 oz.) grated fresh Parmesan Cheese

3 eggs, lightly beaten

1/4 t. ground black pepper

1 Tb. Butter

1 1/2 c. small broccoli Florets

1/2 c. diced Green Pepper

1/3 c. sliced Green Onions

1 clove Garlic, pressed

2 cups leftover Turkey, cut into 1/2 inch cubes

1/2 c. (2 oz.) Shredded Mozzarella Cheese

Directions:

1. Preheat oven to 350*

2. Lightly spray Deep Dish Pie Plate with nonstick Cooking Spray. Cook spaghetti accord to package directions; drain. Transfer to 4 qt mixing bowl. add 1/2 cup sauce, parmesan cheese, eggs and black pepper; toss well to coat. Spoon spaghetti mixture into Pie Plate, forming a 1-inch rim. Bake 10-12 minutes until set.

3. Melt butter in 10-inch Skillet over med-high heat. Add broccoli, bell pepper, green onions and garlic; cook and stir 2 minutes. Add turkey; cook and stir 2 min. Remove skillet from heat and stir in remaining sauce.

4. Spoon turkey mixture over pasta to within 1 inch of edge. bake 10 min; remove from oven and sprinkle with mozzarella cheese. Let stand 5 min. Cut into wedges and serve.

8 servings

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Perfect Turkey Gravy for Thanksgiving or Christmas…

I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.

Ingredients

6 Tb fat from drippings in roasting pan, plus additional melted butter  to make  a total of 6 Tb

6 level tablespoons WONDRA flour

3 1/2 cups turkey broth ( SEE ADDITIONAL BLOG POST)

1/2 cup White wine

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)

If you have 6 tablespoons fat, add them back to the pan. If you don’t have that much, add whatever fat plus enough tablespoons of butter to make 6 tablespoons fat total. Heat the pan over low heat and whisk in the flour. Cook, whisking for 5 minutes.

Add the broth in a steady stream, whisking. Turn up the heat to moderately high, bring the mixture to a boil and simmer, whisking for 5 minutes. Whisk in any juices from the turkey resting platter as well as from the glass measuring cup. If the gravy seems thin, simmer it a few minutes. Taste and add salt and pepper if desired.

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe

INGREDIENTS

Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the skum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.

After about 20 minutes, when there is no more skum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 1/5 to 3 hours. Strain and skim off any fat that settles at the top.

Makes 4 cups.

I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.

Ingredients

6 Tb fat from drippings in roasting pan, plus additional melted butter  to make  a total of 6 Tb

6 level tablespoons WONDRA flour

3 1/2 cups turkey broth ( SEE ADDITIONAL BLOG POST)

1/2 cup White wine

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)

If you have 6 tablespoons fat, add them back to the pan. If you don’t have that much, add whatever fat plus enough tablespoons of butter to make 6 tablespoons fat total. Heat the pan over low heat and whisk in the flour. Cook, whisking for 5 minutes.

Add the broth in a steady stream, whisking. Turn up the heat to moderately high, bring the mixture to a boil and simmer, whisking for 5 minutes. Whisk in any juices from the turkey resting platter as well as from the glass measuring cup. If the gravy seems thin, simmer it a few minutes. Taste and add salt and pepper if desired.

Anyone wanting to have sustained weight loss should focus on firing up their metabolism. Your metabolism is like the engine of your car. A higher metabolism is like a 6000 cc engine. A sluggish metabolism is like a 1500 cc engine. Obviously, the 6000 cc engine is more powerful and consumes more fuel. In the same manner, an active metabolism will burn more fat and keep you more energized and active throughout the day. A sluggish metabolism can lead to a lot of frustration when trying to lose weight. Read our earlier article on “6 Symptoms of a Sluggish Metabolism” to identify if you do have a sluggish metabolism in the first place.

Here are 7 steps that you could take to fire up your metabolism;

1.  Weight Resistance Training – This is the most effective way to fire up your metabolism. Your metabolism is proportional to the amount of muscles you carry. A lot of men and women could have very high metabolisms if they only maintained all the muscles that they had at the age of 21. As people age, they lose a lot of muscles and the metabolism is compromised. Doing weight-bearing exercises is one way to ensure that your body holds on to your precious muscles. This keeps your metabolism firing at a high level.

2.  Stop All Forms of Dieting and Starvation Diets – Diets activate your starvation response. When this happens, the body’s metabolism dips. The body will be in this mode so long as there is a shortage of food. This is a result of our internal survival programming. Someone trying to lose weight should not reduce their food consumption by more than 10%.

3.  Replace Steady State Cardio with Interval training - Steady state cardio is the jogging and swimming that most people do. This also includes the various cardio machines that are so popular in gyms. These exercises are very effective for enhancing health but are not the greatest time investment if you want to set your metabolism on fire. Setting your metabolism on fire is exactly what interval training does. For more information on how to do intervals, please read “How to Make Jogging Work for Weight Loss”.

4.  Always Consume Breakfast - Breakfast brings the body out of fasting. This ensures that the body does not activate its starvation response. When someone skips breakfast, it send a signal to the brain that there is a shortage of food. Why else would someone not eat in the morning? Little does your survival programming know that you are too busy to eat. Your survival mechanism does not know that there is an abundance of food around you and that there is no need to activate the starvation response.

5.  Consume 3 Main Meals on Time - Breakfast, lunch and dinner should be consumed at approximately the same time every day within a tolerance of half hour. The body senses erratic eating times as a signal of food shortage. This puts your survival programming at risk of activating the starvation response.

6. Consume Healthy Snacks in Between Main Meals – Snacks between main meals keeps the metabolism revving. Furthermore, a lot of energy is expanded for the digestion of food. Possibilities for snacks include nuts and fruits.

7.  Consume Hot Peppers such as Cayenne pepper - Capsaicins are the active ingredient in pepper. Capsaicin increases body temperature which increases metabolism. This is because the body needs to produce more energy to keep the body temperature elevated.

8.  Consume Green Tea - Green tea has been shown to boost metabolism. Green tea also has lots of anti-oxidants that have tremendous health benefits.

9.  Exercise in the Morning - Morning exercise keeps the metabolism revving for the greater part of the day. Metabolism usually slows down once we go to bed at night.

10.  Have at Least 6 to 8 Hours of Sleep - Lack of sleep produces a high level of cortisol hormone which gets in the way of weight loss. Also someone who has a lack of sleep will find it very difficult to rev up his or her metabolism.

Tags: active metabolism, capsaicin, cardio, Cayenne pepper, dieting, exercise, green tea, jogging, lose weight, main meals, skipping breakfast, sleep, sluggish metabolism, starvation diets, swimming, weight loss

Q. What are some basic stock recipes?

A. Thank you Iris for my first question on my blog. Stock is a lot easier to make than you might think. Here are some easy recipes for chicken, beef, and vegetable stock:

• Chicken Stock: Place 4 pounds chicken backs, wings, and bones in a large stock pot. Add 4 quarts cold water, 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves, 1 bay leaf, 4 peppercorns, 2 sprigs parsley, and 1 teaspoon dried thyme. Slowly bring to a boil and lower heat to a simmer, skimming off surface foam for first 30 minutes. Simmer a total of 2 hours; strain. Makes about 7 cups.

• Beef Stock: Preheat oven to 450°F. Melt 2 tablespoons butter in a large roasting pan. Add 4 pounds beef bones and brown in oven, about 10 minutes, stirring pieces frequently. Add 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves and roast until browned. Transfer bones and vegetables to a large stock pot. Pour off fat from roasting pan and deglaze with 1 cup hot water, scraping up browned bits from bottom of pan; pour into stockpot. Add 1 bay leaf, 4 peppercorns, 2 sprigs parsley and 1 teaspoon dried thyme to stock-pot and cover with 4 quarts cold water. Slowly bring to a boil and lower heat to a simmer. Simmer 4 to 5 hours, skimming off surface foam during first 30 minutes of cooking; strain. Makes about 3 quarts.

• Vegetable Stock: Combine 3 each finely chopped carrots, celery, leeks, and onions, along with 1/2 pound mushroom pieces, 1 bay leaf, 2 sprigs parsley, and 1 teaspoon dried thyme in a large stockpot. Cover with 3 quarts water. Bring to a boil, reduce heat to a simmer and cook, covered, 2 hours; strain. Makes about 2 quarts.

I really enjoy making homemade pizza, especially now that I’ve found a crust recipe that is super easy but still has good flavor and texture.  I realize that pizza is one of those things where you can really just slap some sauce, cheese, and other ingredients together on a crust, bake it, and probably end up with something good, but my favorite cooking magazines keep sending these irresistible pizza recipes my way.  I decided to try the recipe for Red Onion, Potato, and Goat Cheese Pizza from the November 2009 issue of Cooking Light yesterday so we would have something yummy to eat during our football game (go Huskers!).  Admittedly, this particular pizza is a bit dressed up for game day, but we absolutely loved it.

I’ll share my crust recipe first; it’s adapted from an Emeril Lagasse recipe with a tip from Mario Batali.

Basic Pizza Dough

Ingredients:
¾ cup of warm water (105 to 115 degrees F)
¼ cup of light-bodied white wine
1 (1/4-ounce) package active dry yeast
1 teaspoon of honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon of coarse salt

Method:

In a large bowl, combine the water, wine, yeast, honey and 1 tablespoon of the olive oil, stirring until combined.  Let stand until the mixture is foamy, about 5 minutes.

Add 1 ½ cups of the flour and the salt, mixing by hand until everything is incorporated and the mixture is smooth.  Continue adding the flour, ¼ cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky.  You may not need all of the flour.  Turn the dough onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil the mixing bowl with the remaining tablespoon of olive oil.  Place the dough in the bowl, turning to coat with the oil.  Cover with plastic wrap and set in a warm place until doubled in size, about 1 ½ hours.  Punch down the dough before rolling out the crust.

If you don’t want to make your own dough, you can certainly use the refrigerated kind.  I just can’t do it anymore, though.

Now for the toppings…  First, I put 7 ounces of fingerling potatoes (about 5 potatoes) in a saucepan, covered them with water, and brought them to a boil.  I cooked them until they were just tender (12 minutes up here at altitude; 10 minutes is probably fine if you’re at sea level) and drained them.  Once they were cool enough to handle, I sliced them into 1/4-inch slices and set them aside.

While the potatoes were boiling, I sliced a medium red onion into 1/2-inch rings.  I heated 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat and sautéed the onion until it was tender (8 minutes).  (Note: I turned the heat down to medium at about the 4-minute mark because my onion was charring pretty quickly.)

Once the potatoes and onions were ready to go, I rolled my dough out to a 14-inch circle on a lightly floured surface.  I sprinkled my pizza stone with cornmeal and transferred the dough round to the pizza stone.  Next, I sprinkled 1 cup (4 ounces) of shredded part-skim mozzarella over the crust.  I arranged the potatoes and onions over the mozzarella and then evenly topped the vegetables with 4 ounces of soft goat cheese and 1 minced garlic clove.  (The recipe only called for 3 ounces of goat cheese but mine came in a 4-ounce package; I knew it would go to waste if I didn’t use it all.)  Even though the recipe didn’t say to do this, I gave the entire pizza a sprinkle of coarse salt and ground pepper; I think sometimes Cooking Light recipes go too easy on the seasoning (probably because many of their readers are trying to cut things like salt – and sugar, fat, etc. – from their diets).

I baked the pizza in the lower third of my oven at 450F until it was browned (15 minutes), and then sprinkled it with 1 1/2 teaspoons of fresh thyme leaves before serving.

Man, was this ever good.  I loved the sweetness of the charred red onion, the tanginess of the goat cheese, and the bright flavor of the fresh thyme.  Texturally, I thought the tender potatoes, creamy goat cheese, and chewy crust were just perfect together.  I know one online reviewer of this recipe indicated that the pizza was “flavorless” beyond the goat cheese, so maybe the homemade crust and the sprinkling of coarse salt and pepper really does make a difference.  (I’d like to think so!)  The one thing I think would make a good thing even better in this case is BACON…  Granted, it takes a nice vegetarian option and turns it into something different, but that addition would really send the flavors of this pizza over the edge.  I can’t wait to try it!

TIPS:  If you can’t get fingerling potatoes or don’t want to pay for them, you could absolutely get away with using red or white new potatoes.  You might have to adjust the boiling time if the potatoes are on the large side; just make sure they’re tender (but not mushy or falling apart) before you drain them.

Also, as always, feel free to substitute a different kind of cheese if you don’t like goat cheese.  I think 3 to 4 ounces of part-skim ricotta (distributed in teaspoon-size dollops, maybe?) would work well with this recipe.

Recipe link: Red Onion, Potato, and Goat Cheese Pizza

I sincerely love fall. It’s by far the best season (in my humble opinion )

I’d love to be able to point at one individual aspect of fall that makes it so incredible, but really it’s cumulative effect of gorgeous deep colors, spicey smells, and crisp mornings.

That said, butternut squash always reminds me of autumn. How can it not? Look at that gorgeous orange color, and the association with cinnamon/nutmeg/butter. Mmm.

Let’s make some butternut squash ravioli, shall we?

Start with about three cups of squash. These are cubed but not identical in size. I drizzled olive oil to coat, and tossed with a little salt and pepper. Pop them in the oven at 375 until they smell fantastic and are soft/caramelized on the outside. 

While those are roasting, let’s make the pasta dough. Here I’m adding in 3 cups all purpose flour, and one teaspoon of salt. 

Add in 2 tablespoons of olive oil

And then you’re going to need four eggs, added one at a time while your stand mixer is running. (use the dough hook)

ACTION SHOT

Ok, so; I was using Tyler Florence’s recipe for this dough (largely because I have a huge crush on the guy) and when I turned it out onto the counter, I found it slightly dry. I added in two tablespoons of cold water and that fixed the problem. These things are very finicky and have a lot to do with the moisture content in your home, so go by feel.

I kneaded the dough by hand for about 5-8 minutes until it felt very elastic-y, and then wrapped it in plastic wrap and popped it into the fridge for an hour.

Now, once the butternut squash is done, remove from the oven and let it cool a tad. Saute together about half an onion (I used white) and when it’s just starting to brown a tad, add in two cloves of garlic. Only let the garlic saute until it begins to be really fragrant; about a minute. Remember to season each step of the way, so add a pinch of salt and a few grinds of pepper.

Once the saute is good to go, turn off the heat and add in the butternut squash mixture. Just incorporate all the ingredients together in the pan, and add in a pinch of cinnamon and nutmeg.

So, I’ve had my share of bad ravioli in my life. And part of the problem is when the filling is wayyyy too dense to properly compliment that lovely, fluffy, eggy dough that surrounds it. So, to combat that, I pureed the whole mess of butternut squash + onion + garlic until gorgeous and smooth, AND THEN folded it in with some whipped cream.

There’s an association with whipped cream and dessert – but really there’s no reason why it can’t be used in savory application too. I added in two pinches of salt and a few grinds of pepper, and also a pinch of cinnamon to the cream. Whip a cup of cream until it forms stiff peaks.

Now, gently fold the two together. 

Once all the squash and cream are nice and combined, taste it. Does it taste a little too sweet for you? Too bland? Do you want to taste more cinnamon? Adjust accordingly. I added in more cinnamon, salt, and pepper.

Now, roll the dough out. If you have a pasta machine then use that. I did it by hand (read: my friend had to do it because I’m altogether too weak) until it was about 1/8th of an inch thick. 

Now, pick a shape of ravioli you want! I wanted rounds. I think they’re so pretty and girly. However, with the rest of the dough I later made half-moon shapes and those were successful too. Now, place a dollop of that filling into the center of the dough. *ALWAYS* go with less than you think you need; take it from me, it gets messy otherwise. This here is probably a little too much. I’m sure I paid for that. 

Then, I put another round on top, and made sure to smooth out any air bubbles with my fingertips. Then, crimp the edges with a fork.

Drop the raviolis into a pot of boiling, salted water until they float to the surface. Then remove and set aside while you brown the butter!

Take a good hunk of butter (I used a few tablespoons here) and heat it over low heat on your stovetop. You’re waiting for it to turn brown; brown butter is a completely different animal, and it is utterly delicious. There’ll be a moment when it justttt starts to turn, and all of a sudden the smell will change from the ordinary butter smell you recognize, to a nutty, almost shortbread-y smell. At that point, drop in a few teaspoons of freshly chopped sage. Let them crisp up for about 15 seconds.

Now, take the reserved, cooked ravioli and toss in the sauce. Use tongs and divide them up among your plates. Drizzle any leftover sauce on the ravioli, with any lone bits of sage still in the pan!

Enjoy

Ravioli Dough; Thanks Tyler Florence! Call me sometime.

• 3 cups all purpose flour
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons olive oil
• 1 yolk for egg wash

1. In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax. ***here I added in 2 tablespoons of cold water to moisten the dough a little more. 
2. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick
3. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking
4. ****so, in Tyler’s final step of instructions here, he suggests that after you fill the ravioli you need to boil them for 10-15 minutes or “until they float to the top.” However…..for me, the ravioli were cooked through around 4-5 minutes (I simply waited for them to float) so that time seems *very* off to me. Additionally, every other pasta recipe/ravioli recipe I’ve read suggests somewhere around the 4-6 minute mark. So…yah. I’m confused. I can’t explain it, but like I said, my ravioli only needed around 4-5 minutes. 

Butternut Squash Filling

• 3 cups cubed butternut squash
• olive oil 
• cinnamon
• nutmeg
• 1 cup whipping cream
• 1/2 an onion
• 2 cloves garlic

1. preheat your oven to 375. Put the cubed squash into a pan and drizzle liberally with olive oil until coated. Season it with salt and pepper and don’t be afraid to be generous . Add in a pinch of cinnamon and nutmeg (fyi, a pinch is 1/8th of a teaspoon). Roast until the edges are caramelized and the squash is very soft; I believe this took about 35 minutes for me. It does depend on your oven, however, so just check on it. Toss it a couple times throughout the process. Take it out and set it aside when it’s done.
2. Over medium-low heat, saute the onion until it begins to soften, and then add in the garlic until it’s fragrant (about 1 minute more). Then, add back in the squash. I added in another pinch of cinnamon after tasting it, and more often than not you’ll have to add in more salt and pepper to every step of the way. But taste it, to be sure.
3. Puree the whole mess (I used a hand held guy, but you can use a food processor)
4. Now, whip the whipped cream. Add in another pinch of cinnamon, a pinch of salt, and a few grinds of fresh pepper as it’s whipping. Then, fold the puree and the cream together until it’s light and airy, but totally incorporated. Taste again. This is your finished product so you want to make sure it tastes totally delicious now, because it won’t suddenly become delicious after it’s in the ravioli. Do you think it needs more cinnamon or nutmeg? Salt or pepper? Etc.
5. Assemble your ravioli!

Brown Butter Sage Sauce

• Few tablespoons of butter (probably 3-4, depends on how much of the ravioli you’re making at once.)
• 2-3 teaspoons of fresh sage, lightly ripped (I didn’t bother chopping because I love getting the large bites of crisp sage)

1. Heat the butter over medium-low. Watch it carefully. There is a fine line between brown butter and black butter; the latter being far less tasty. As soon as it begins smelling different (nutty and fabulous) and you can see the color change, toss in the sage for another 15-20 seconds. Then, take off the heat and immediately coat the ravioli in it. 

1 bone-in turkey breast half (2 1/2-3 pounds) 1 can (14 1/2 ounces) chicken broth 1/3 cup honey 1/4 cup Dijon mustard 1/4 cup cold water

2 garlic cloves, pressed 1 tablespoon cornstarch 1 teaspoon paprika 1/4 teaspoon coarsely ground black pepper

Directions:

Preheat oven to 350°F. Lightly spray baking dish with nonstick cooking spray. Place turkey breast into baking dish.

In Small  Bowl, combine chicken broth, honey, mustard, water, garlic, cornstarch, paprika and black pepper; whisk until smooth. Pour mixture over turkey breast.

Bake, uncovered, 1 1/2-2 hours, basting every 20 minutes until thermometer inserted into thickest part of breast registers 170°F and juices run clear.

Remove turkey breast from baker; place on Cutting Board and loosely tent with aluminum foil. Let stand 10 minutes before carving. Pour honey mustard sauce into gravy boat; thin sauce with hot water to desired consistency, if necessary. Carve turkey into thin slices; serve with sauce.

Yield: 6 servings