Feeds:
Posts
Comments

Posts Tagged ‘honey’


Squash Ravioli with Crispy Sage - Meatballs&Milkshakes

I love making homemade ravioli because the process is so relaxing. It’s also fun to do with other people, and if you’re just getting into cooking, it’s very gratifying to see the final product that YOU made. It’s a time commitment, but you can make any kind of ravioli you feel like. I once made some with leftover short ribs braised in red wine that were memorable enough to remember years later. These might rival those for my favorite ravioli.

Delicata Squash Filling

1 pound delicata squash, large dice

1 cup grated fontina

1 cup grated pecorino

1 cup grated parmesan

1/2 cup ground hazelnuts

4 tablespoons finely chopped sage

4 tablespoons extra virgin olive oil

1 tablespoon honey

1 teaspoon freshly grated nutmeg

3 tablespoons Marsala or white wine (optional)

Roast the squash with a couple tablespoons olive oil and salt and pepper at 400 degrees for 15-20 minutes, until it starts to brown. Remove to a food processor  and add the rest of the ingredients. I use the Marsala or wine to thin it out if necessary. The honey gives it a slight sweetness, but you could tweak the filling ingredients to taste.

Make one recipe Basic Pasta Dough. Let it rest for a few minutes in plastic wrap in the fridge and then run it through your pasta roller in batches.

Basic Pasta Dough - Meatballs&Milkshakes

Brush the dough all over with water to help seal them. Spoon the filling into about 1 teaspoon-sized balls onto one side of the pasta sheet so that you will be able to fold them over.

Squash Ravioli - Meatballs&MilkshakesSquash Ravioli - Meatballs&MilkshakesFold the dough over, making sure to seal in the filling and push out air bubbles. Make sure to press the dough down between the filling to make them closer to single-thickness so that the edges will cook at the same rate as the layer covering the filling. (If you do not do this, the edges will be twice as thick as the center, and will be chewy.)

Squash Ravioli - Meatballs&Milkshakes

Cut the ravioli out with you ravioli cutter. You could also use a cookie cutter or knife if you don’t have one. I was finally able to use the new one I picked up in Rome.

Squash Ravioli - Meatballs&MilkshakesSquash Ravioli - Meatballs&MilkshakesThey will keep in the fridge for a couple days, or preferably, in the freezer for a while. Make sure to coat them in flour or they will stick. I also recommend using parchment paper to separate layers, because any that touch will stick. They are best immediately after making them, however.

Squash Ravioli - Meatballs&Milkshakes

Delicata Squash Ravioli with Browned Butter and Crispy Sage

6-8 ravioli (per person)

6 sage leaves

2 tablespoons butter

1 tablespoon extra virgin olive oil

Parmesan cheese

Cook the ravioli in salted, boiling water for about 4 minutes, until they start to float. Meanwhile, melt the butter with the olive oil and add the sage leaves. They will spatter when they hit the oil, so be careful. They will crisp up and the butter solids will start to brown. Add some of the pasta cooking water (about 1/4 cup) and allow to come together, about 1 minute. Add the ravioli and toss in the sauce. Grate some parmesan over the top and serve with the crispy sage on top.

Squash Ravioli with Crispy Sage - Meatballs&Milkshakes

Advertisements

Read Full Post »


I found a recipe for avocado toast in a Bon Appetit cleanse a while ago, and it quickly became my favorite snack, breakfast, or lunch. I adjusted the recipe a little to balance the tartness of the lemon with some honey. Make sure to allow your avocados to ripen, they should be just a little pliable when you give them a squeeze.

Avocado Toast

1/2 avocado, mashed

1/2 lemon juiced

2 tablespoons extra virgin olive oil

1 tasblespoon honey

1 pinch red pepper flakes

1 slice of bread, toasted

Combine the avocado, lemon, olive oil, honey and red pepper flakes. Add salt and pepper to taste. Spoon on the toast and enjoy!

Read Full Post »


I found it surprisingly hard to take pictures of BBQ chicken. For some reason, chicken just doesn’t seem that photogenic. Plus, it took a lot of willpower to keep myself from eating it immediately. If you’ve never made your own BBQ sauce, you should try it next weekend. It’s so much better than bottled, and pretty satisfying to know you made it yourself. I did make a large batch, and I’m hoping between the sugar and vinegar, it will keep in the fridge for a bit.

BBQ Sauce

2 tablespoons vegetable oil

1 onion, minced

3 garlic cloves, minced

4 plum tomatoes, seeded

3 tablespoons tomato paste

1/4 cup ketchup

1/2 cup red wine vinegar

3 tablespoons Worchestershire sauce

1/4 cup water

2 tablespoons Dijon mustard

3 tablespoons molasses

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon aleppo pepper powder

1 tablespoon ancho chili powder

1  tablespoon paprika

Saute the onion and garlic in the vegetable oil until softened. Add the tomatoes and tomato paste and allow to simmer for 10 minutes. Add the rest of the ingredients and simmer for 15 minutes longer. Let cool a bit and then puree in a food processor.

BBQ Chicken

1 chicken, cut into parts or use your favorite cuts

1 cup BBQ sauce

2 tablespoons olive oil or vegetable oil

salt and pepper

Make sure your chicken is dry when you start. You don’t need to wash chicken, it just spreads any potential bacteria around your sink. Dry off your chicken with a paper towel and rub all sides with olive oil or vegetable oil. Season with salt and pepper on both sides and place onto a hot grill or grill pan. (I now use a cast iron grill pan and it’s fantastic.) Let it develop nice color before you flip.

Brush with some BBQ sauce on both sides after you have grill marks. Continue brushing with sauce until the chicken is cooked through. Be careful not to overcook, use a meat thermometer if you’re not sure. Serve with some extra sauce on the side (not from the same container you were basting your chicken with…you don’t want to contaminate it.)

Read Full Post »


I’m a big fan of quinoa because it reminds me of pasta but it’s actually a seed so it’s healthier. You can basically treat it as you would any small pasta and it works, although my favorites are either mushroom-based or citrus-based. When I saw these beautiful snap peas at the farmers market, it seemed like a natural fit for a healthy Sunday lunch.

Quinoa with Snap Peas and Mint

1 cup quinoa

2 cups chicken stock (or vegetable stock or water)

1/2 cup white wine

Zest and juice of 1 lemon

1 onion, chopped

1 garlic clove, minced

1.5 cups snap peas

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon mint, chopped

Saute the onion and garlic in a little extra virgin olive oil until they soften. Season with salt. Add the quinoa and allow to toast for a minute. Add the chicken stock and wine and let cook until the quinoa softens. Add the vinegar, lemon juice and zest, and honey and stir through. Add the snap peas and cook for the final minute. Top with the mint and a drizzle of extra virgin olive oil when you serve it.

Read Full Post »


Crostatas are great because you don’t have to worry about a pie shell. You bake them on a cookie sheet and they are wonderfully rustic and delicious. It’s still pretty chilly here, so the fall/winter desserts are still what I’m craving. I love pears with blue cheese, and when it’s still warm, this is a perfect ending to a meal. How can you go wrong combining dessert and cheese course?

Pear and Gorgonzola Crostata

2 pears, sliced

2 tablespooons thyme, minced

juice of half a lemon

1 cup crumbled gorgonzola (the better the cheese, the better the final product)

1/4 cup honey

1 pastry crust (homemade is better but you can use a defrosted frozen one as well)

1 egg, beaten

2 tablespoons raw sugar or large crystalled sugar

Roll out the pastry dough into a round about 1/4 inch thick or as thinly as you can and still be able to move it around without it falling apart. Transfer to a silpat or parchment paper on a cookie sheet.

Combine the pears, thyme and lemon and allow the lemon to coat the pears so that they don’t brown. Gently add the gorgonzola and the honey, reserving a couple pieces of gorgonzola for the top. Stir just to combine, you don’t want to break up the pieces of cheese. Pour the mixture into the center of the dough and place the extra pieces of cheese on top. Fold up the edges of the dough making sure you don’t break holes in the sides.

Brush the edges of the crust with the egg wash and sprinkle the sugar on top.

Bake for 40-50 minutes at 375 degrees until it gets golden brown and delicious-looking! Let it cool a bit before cutting.


Crostata

Read Full Post »


I love most kinds of pizza, but my favorite will always be the NY slice. I’m particular about the slice too– I prefer a slice with a crispy crust, flavorful sauce, and not an excessive amount of cheese. The crispy crust is key, and I usually prefer when I get the reheat– they put the slice from the pie back in the oven and the edges get the nice crispy cheese and the crust is perfect. Oh, and it has to be a plain cheese slice. No bbq chicken or pasta on my pizza.

I also like homemade pizza, although it’s definitely a different animal. I prefer them like this, with a crispy flatbread-like crust. You can always add your favorite toppings and people can personalize their own at a party. I’m not a big fan of the way most people do prosciutto on pizza. It turns that unappealing gray color and the whole slice comes off when you try to take a bite. I do it a little differently. I crisp up the prosciutto in the oven on a sheet pan and then crumble it over the cooked pizza. Perfect!

Pizza with Pesto, Arugula, and Prosciutto

1 1/2 teaspoons yeast

3 1/2 cups flour plus extra for dusting

2 tablespoons salt

1 1/2 cups warm water

1 tablespoon honey

1 tablespoon olive oil

3 tablespoons pesto

1/2 cup arugula

parmesan or pecorino

3 pieces of prosciutto, crisped in a 375 degree oven for 15 minutes

Proof the yeast with the warm water and honey in a bowl (not metallic) for 5 minutes until it starts to foam up. Add the salt, flour, and olive oil and mix together. Dump out on a floured surface and knead together for 5-10 minutes. You may need to add more flour if it feels too wet. Let it rest in an oiled bowl under a damp kitchen towel for 1 1/2 hours. Turn out onto a floured surface and cut into quarters. Roll into balls and let sit for another 15 minutes. Roll out and top with your toppings.

Preheat a pizza stone (or sheet tray) in an oven at 450 degrees for an hour. Once you’re ready to go, it will happen fast. Move the rolled out dough onto the stone carefully, it will immediately start to bubble and cook. Work quickly and spread the pesto on the dough and then some shavings of cheese.

Pop back in the oven for 10 minutes, until it starts to brown on the edges. Take it out and let cool for a couple minutes. Sprinkle the arugula and prosciutto pieces over the top. Cut and serve!

Read Full Post »


I’ve been thinking about slow roasting a pork shoulder for a while now. I’ve always thought it was some big endeavor with an expensive piece of meat, but it turns out I was totally wrong. The meat was very inexpensive and it couldn’t have been easier. A dry rub on the outside, and you put it in the oven for a good long time. It comes out glistening and golden with a meaty, heavenly aroma that perfumes the whole apartment. No one can resist picking at it before it cools, either. And pork shoulder is so versatile, you could make it into tacos or any other Mexican food, or you could make a ragu, bbq pulled pork, or anything else porky you can think of.

Slow Roasted Pork Shoulder

1 pork shoulder

2 tablespoons salt

1 tablespoon ground pepper

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon Aleppo pepper

1 tablespoon cayenne

1/4 cup brown sugar

4 sprigs of rosemary

6 garlic cloves, chopped

Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want.

Put in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.

Pork Tacos

2-3 ounces shredded roasted pork shoulder

2 tablespoons grated cheddar

1 corn tortilla

2 tablespoons guacamole

hot sauce

Put the tortilla in a frying pan with a sprinkle of olive oil and spread the grated cheddar on top. The tortilla will brown a little and the cheese will melt. Remove from the pan and add the warm pork along with the guacamole and a sprinkle of hot sauce. Or add any other toppings you like for tacos!

Guacamole

1 avocado

Juice and zest of 2 limes

1 shallot, minced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cherry or grape tomatoes, halved

1 teaspoon agave nectar or honey

1 teaspoon aleppo pepper or cayenne if you like it spicier

1 tablespoon olive oil

Combine the lime, shallot, and garlic together and let sit for 20 minutes so the shallot and garlic soften and bloom. Add the avocado, spices, agave, and olive oil and mash together with a fork. Add the tomatoes and stir through gently. Let sit for at least an hour for best flavor.

Read Full Post »

Older Posts »

%d bloggers like this: