Chocolate Peppermint Bark Cookies

So now that we’ve all had our fill of guilty pleasures this holiday season, left regretting every decision that seemed like a ‘good one at the time’, I encourage you to continue on your downward spiral and overindulge at least until the first of the year. We’ll all make resolutions that we’ll conveniently forget come March so let’s all throw caution to the wind and start baking!! Who’s with me? No? Oh, come on!!

Well, those of you who truly think this is a good idea, I’m going to start with my favorite cookie recipe of this season. Yes, it is a Christmas cookie but I try to hang on to the Christmas spirit as long as I possibly can. When all the toys and gifts are open, wrapping paper is everywhere, and the kids are running around playing, I just sit and think “All that work and now it’s all over.” Not this year!! Grab those candy canes off the tree and get your frustration out by smacking the crap out of them! Check this out…

Chocolate Peppermint Bark Cookies

Recipe from Bon Appetit 

Ingredients

• Nonstick vegetable oil spray
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate (such as Lindt or Perugina)

Instruction

• Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
• Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
• Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
• Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
• Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

Day 5 – You Are What You Eat: A 'Week' of Raw Food

So, if we are in fact what we eat then I’m a steaming hot bowl of homemade lentil soup. Yes, my dear friends, my journey has come to its end. Walking home from work, slipping and sliding in the snow, I decided that this diet (right now) is for the birds. However, I did pretty well ‘till I got home…

Day 5 -The end of a (very) short journey:

I did the whole fruit thing again today with raw almonds. Surprisingly, that holds me over better than oatmeal does. I did have a cup of green tea to start my cold day off; I needed all the help I could get.

Lunch was the leftover wrap with a portion of pumpkin seeds and baby carrots. (Can you tell how excited I am?) Today I had a bit of a sweet tooth and fought very hard not to give in to it. Instead I substituted with an apple and almond butter. I couldn’t help but look online at all the different Christmas cookie recipes and was left imagining how they taste.  I can’t take this anymore!

What’s that saying? “When one door closes, another one opens.” Well, the raw food door has closed and the Christmas cookie door has opened. Sorry Raw Model guy…

So, with a belly full of lentil soup, I’m off to the store to pick up ingredients for Christmas cookies. Don’t worry, I’ll try this again…..in the summer. 

Day 4 – You Are What You Eat: A Week of Raw Food

I think the winter god must read my blog because it wasn’t as cold out today. I mean, I could have done without the frozen face but overall I can’t complain. This diet thing is getting easier by the day. I’m starting to feel more energized and focused overall. My cravings for hot food are subsiding and I’m not as hungry as I usually am. 

Day 4: Exhausted from my long day at work yesterday, I was in bed and asleep very early last night. After a well rested night, I was able to practice my yoga a little bit this morning before I had to run out.

Because my morning was not as hectic as yesterday, I attempted to try the fruit breakfast once more. I ate a larger amount over a longer period of time and added a handful of raw almonds into the mix. A cup of kombucha tea also kick started my focus and I was able to crank my work out.

I was looking forward to the leftover warm soup for lunch. Again, I packed a larger amount to sustain me throughout the work day and I was pleased I did. The spirulina water really gives me that kick I need to get through the afternoon.

Chef’s Note: Leave the raw garlic out of the soup recipe if you’re going to heat it up the next day or only use one clove. The garlic was overwhelming after it had been marinating in the broth overnight.

I felt refreshed after another long work day. Stopping by the organic market on my way home I pick up some wraps and (you guessed it) some more nori snacks. I swear I’m going to turn into a nori snack if I keep eating these things! I’m ready for round two of yoga but I need to put something in my stomach before it gets too late to eat. Rummaging through the fridge I throw together some random veggies and make a handy wrap. Not too heavy, but a perfect amount of food to satisfy.

 

Spinach Veggie Wrap

Ingredients:

• Whole wheat wrap (or what ever type you like)
• Hummus
• Fresh whole leaves of spinach
• Red pepper sliced thin
• Yellow pepper sliced thin
• Avocado sliced thin
• Sunflower seeds

Directions:

Spread hummus generously on one side of the wrap, concentrating on the middle. Add spinach, peppers, avocado and top with sunflower seeds. 

Day 3 – You Are What You Eat: A Week of Raw Food

Is anyone else tired of this freezing cold yet? All I can think about is a steaming hot bowl of soup. I’m beginning to think this ‘going raw’ thing in the middle of the winter was not the best idea I’ve ever had but I’m going to stick to my promises.

Day 3: Today was not as energetic as yesterday. I did not sleep well so Bushi and I slept through the first alarm and woke by the second. There was no time to do my morning yoga and I was a bit rushed. The walk to the metro in the frigid cold did not help my situation. I was disappointed that I didn’t have time for morning meditation and exercise.

I started off my day with two shots of wheat grass that I bought frozen from my local organic store and a large bowl of fruit. The fruit did not sustain me at all. Coming out from the winter chill to a bowl of cold fruit was not exactly inspirational. I ate as much as I could in my morning rush and starved my way through my morning meetings. 

Lunch came at 1:00 today and I was more than ready for it. Still cold from sitting all day in an office, I was not excited for the leftovers from last night’s dinner, but once I took one bite I remembered why I was doing this. It was just as delicious as I remembered and I was soon stuffing huge bites in my mouth. I took my multi vitamin with lunch today because it seemed more sustainable than a bowl of fruit. That woke me up a little bit and got my blood flowing.

For a mid day snack I ate an oversized organic honey crisp apple and washed it down with a tablespoon of spirulina dissolved in water. For those of you who don’t know, spirulina is it’s a dietary supplement that you can either drink by dissolving in water or take in pill form. It is also part of the macrobiotic diet and it has the highest protein content of any non-meat dietary supplement.

Walking home from the metro this evening was not my idea of a pleasant stroll. My face was literally frozen and I couldn’t feel my toes. Finally reaching my front door, I had never been so excited to be home. I immediately put my sweat pants on and headed to the kitchen. There’s got to be a way that I can eat something semi-warm.

I found this recipe on RawFoodHomeRecipes.Com. If you heat up your food slightly (roughly 70 degrees) it does not cook your food and the vegetables still remain raw and keep all of their nutrients. This soup hit the spot tonight! It was nice and warm but the vegetables were still crisp and raw, the best of both worlds. Enjoy!

 

Raw Vegetable Miso Soup

Ingredients:

Broth

• 8 cups water
• a big knob of fresh ginger root, grated
• 2 tbsp miso (or to taste)
• 2 garlic cloves, crushed

Veggies

• kale, broken up in small pieces
• mushrooms, sliced and marinated in a little olive oil and tamari
• red pepper, cubed
• green onion, sliced
• carrot, thinly sliced

Directions:

Bring water to boil in a pot, along with the ginger root, then simmer for about 10 minutes on low heat. Turn heat off and allow broth to cool down a little. In a small bowl, dissolve miso in a 1/4 cup or so of hot broth. Add to the pot, along with garlic and kale. Let sit for 2 or 3 minutes. In the meantime, prepare the serving bowls, placing some of the veggies in each one. Pour miso broth on top and enjoy! Serves 4

Day 2: You Are What You Eat – A Week of Raw Food

In my research, I read that it is important to always lubricate your digestive system with a substantial amount of water each day. I mean, come on, really; that’s a no-brainer. One website suggested to drink a liter of water before consuming your breakfast or your first cup of coffee in the morning. I’m game, let’s give it a go….

Day 2 started off pretty well. I woke to the first alarm I set for myself each day at 5:00am. This alarm is to wake me for my morning exercise, whether it is running or yoga. I have not woken up to this alarm in over four weeks. This morning, I think I figured out why – My cat, Bushi (Japanese name for warrior), always wakes up to this alarm and it’s his cue to cuddle with me till the second alarm goes off. To his dismay, I got up. The yoga warmed my cold body and woke me up. By the time I was finished, I was ready to face the world with plenty of time to spare. So far so good.

Upon arriving at work, I immediately drank my liter of water and heated up some oatmeal. I have oatmeal for breakfast every morning but this time I vamped it up with some banana, craisins, and crushed flax seed. I finished this off with a cup of hot kombucha tea and my multi vitamin. Shortly after I finished my tea, I felt fatigued. My eyes started to get heavy as the warmth of the food sat in my belly. This is not cool….I mean, is this diet even working?  I’m figuring it’s due to the warm food so it’s a huge bowl of fruit tomorrow. We’ll see.

Lunch time rolled around and my body was naturally ready to eat around 1:00. I’m usually counting down the seconds till the clock strikes 12:00 so I can rush to the kitchen for some leftovers. I had made seconds of the pizza dish I referenced to in my last post and decided to add some avocado for some extra nutrients this time. Though it’s a bit difficult to eat, the quality of this meal is superb. 

It really doesn’t seem like much, but man is it good.  It is a filling, tasty meal that leaves you satisfied but not stuffed. 

Chef’s note: Don’t leave out the nori and the basil. Those two ingredients really pulled all the flavors together.

I must admit, it’s only been two days but I can’t get enough of these nori snacks I bought yesterday. They are roasted, so they are not raw, but they are part of the macrobiotic diet which is also used to prevent and cure illnesses. These snacks are just a little over a dollar at my local natural food store and they are just like chips to me. I’m definitely going to stack up on these babies! Not sure how it’s going to make my breath smell but...eh.

2:30 rolls around and I’m wide awake, focused, sitting up straight and cranking my work out. The end of my work day approaches quickly and I notice, for once, I’m not hungry! I packed an apple and a handful of raw almonds and didn’t need to touch either.

I’m finally home and I’m getting hungry. My long trek from work, almost 2 hours, has increased my appetite and I’m ready for something good. My bones are absolutely freezing, I can’t feel my hands and I’m craving something that’s not piping hot. Ugh....promises, promises. I swear if I didn’t have this blog - no one would ever know…

This recipe I found today on We Like It Raw.Com. (I know, I know). It’s actually one of the best raw websites I’ve found online as far as recipes are concerned. They even have video tutorials to show you how to make some of these things. Ahem….ladies, meet the raw model  (You’re welcome.)

Anyway…..dinner…right. So, I decided to make their Zucchini Pasta for dinner tonight. I’m eating it right now and it’s absolutely awesome. I made an over abundance and ate it as my main dish and will have it for my lunch tomorrow, but it would be an excellent side dish.It doesn't have many ingredients, it takes less than five minutes to prepare, packed with huge flavor and I’m completely satisfied.

Secret: I’m no longer cold. Just because I’m eating cold food, doesn’t mean it actually makes me colder. Your body kicks up when you add nutrients to it, especially more than it’s used to. It generates heat because your blood is pumping to your digestive organs to help absorb the food. Something I’ve noticed is that I stay warmer longer since I’ve been eating raw. I usually get very cold after I eat because the majority of my blood is rushing to my stomach, using too much energy to try to digest the food I’ve just consumed. Pretty neat, huh? And….I’m not hungry!

Enough of that, here is the recipe. Enjoy!

Zucchini Pasta by Philip McCluskey

Ingredients

• 1-2 zucchinis, shredded with hand peeler
• 1 handful organic artichoke hearts
• 1 handful of olives, pitted
• 1 tbsp olive oil
• 1/2 lemon, squeezed for juice
• sea salt to taste
• pinch of chopped basil

Directions

1. Shred zucchini with hand peeler
2. Add rest of ingredients
3. Toss and serve

Listen to your body (You are what you eat): A week of raw food

My whole life, I’ve always listened to my body. I abide by what it craves and always give it what it asks for; whether it be exercise, rest, a type of food, etc. I would like to think that humans as a whole are educated enough to do the same but the western culture shows, by the obesity epidemic and other unhealthy lifestyles, that it is not always as easy as listening to your body.

Lately I have been ignoring my body and it finally put me in my place the other day. Saturday morning I woke at a reasonable hour, ate breakfast and went back to bed…..till 7:00pm. I went to dinner at my friends’ house, ate take out, became exhausted again and called it an early night. This morning I woke exhausted and completely disappointed in the choices I have been making lately. Between the overindulgence of a free keg at skee ball playoffs this Thursday, a Cosi burrito for dinner followed by a few whiskies on Friday, and spiced apple cider to wash down my Thai food on Saturday. Sunday I was going to start listening again.

My body is craving whole foods at the moment so after some yoga, I spent my morning researching the raw food diet. Research shows that having at least 50% of raw food in your diet considerable increases the amount of overall nutrients that would normally lack in a standard American diet. Cooking your food depletes the nutrients in our food, or what little is left over after what processing and pesticides leave us. Incorporating whole, organic (pesticide free) foods into your diet have been scientifically proven to not only prevent certain diseases and cancer but also cure them.

Reading this material inspired me to give this diet a try and attempt to detox my body from the toxins I’ve put into it the past few weeks. Because I am a young woman, it is important that I’m careful when experimenting when different diets and that I make sure I get the proper nutrients I need for my breast, heart, and bone health. Because of this, I am not going to go completely raw but eat mostly raw foods. Because I love food so much, this will not be a permanent diet change but only for a week. Throughout this week, I will share the recipes I’m using and document my overall health and any changes I’ve noticed. Let the adventure begin!

Day One: 

This evening, I made plans to gather with several friends for take out and good conversation. Because of my new dietary restrictions, I have made my own dinner and will bring it along with me.

Chef’s note: I am not going to suggest serving sizes for some of the recipes. It’s important for every person to determine what portion is best for their body and decide how much to use in order to be fulfilled by the meal.

 Semi-Raw Pizza:

Ingredients:

• Flat bread crackers
• Finely Chopped Kale
• Green and Yellow Peppers cut into cubes
• Chopped Basil
• Sunflower Seeds
• Quartered Grape Tomatoes
• Hummus
• Nori (seaweed)

Instructions:

Combine kale, peppers, seeds, and tomatoes together in a small bowl. Spread hummus over crackers and top with the vegetable mixture. Sprinkle crumbled up nori overtop of the pizza.

Day one….let’s see how this goes.

Apple Pie with Cheddar Crust

Family dinners have always been one of my fondest memories growing up. Every night we would gather around the table and poke fun at one another. Dad would always leave a souvenir on his shirt and one of the family members would be the butt of almost every joke for the evening. It was a time for us to connect together and leave our day behind us.

Thanksgiving was always a heightened version of these hysterical events. Adding more people in the mix only added to the playful bickering and the laughter grew louder the more we ate. You could always tell a new-comer by the various shades of red they would turn.

Mom would always make too much food and there was always room left for Key’s (that’s me) Pies. This year I wanted to do something different so I tried this recipe from Gourmet. I mean, how can you go wrong with cheese and apples???  Enjoy!

Apple Pie with Cheddar Crust

yield: Makes 6 servings

active time: 40 min

total time: 5 1/2 hr (includes chilling dough and cooling pie)

For pastry:

·         2 1/2 cups all-purpose flour

·         1/2 teaspoons salt

·         1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)

·         1 stick cold unsalted butter, cut into 1/2-inch pieces

·         1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces

·         6 to 8 tablespoon ice water

·         1 tablespoon milk

For filling:

·         1 1/2 pound Gala apples (3 medium)

·         1 1/2 pound Granny Smith apples (3 medium)

·         2/3 cup sugar

·         3 tablespoons all-purpose flour

·         1 tablespoon fresh lemon juice

·         1/4 teaspoon salt

·         1 tablespoon cold unsalted butter

Make pastry dough: 
Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.

Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling and bake pie: 
Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.

Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.

Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.

Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.

Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Cooks' note: Dough can be chilled up to 2 days or frozen up to 3 months.

Cornish Game Hen with Garlic and Rosemary paired with Champagne Risotto

With Thanksgiving around the corner, everyone is gearing up for the one night when they succumb to the gluttonous pleasures of one of the biggest meals of the year. Though the thought of seeing my family excites me to no end, the thought of stuffing myself with turkey (yet again) was somewhat less than exciting this year for some reason. I want something different!!! Why is always the same thing?

Now please don’t get me wrong, Thanksgiving is a tradition in my family and I have been making it by my mother’s side my whole life. Sipping wine, trading secrets and throwing pie dough is one of our favorite pastimes. Though the amazing meal is always due to my mother’s epic cooking skills, I am always in charge of the pies.

Because traditions are sacred, I decided to try something different for one of my Sunday dinners. I thoroughly enjoy duck when I come across it but I wanted to try something I’ve never had before. (Big surprise!) So I called my local grocery store and had them set aside some fresh Cornish Game Hen for me. My friend, Navanjali, gave me the idea for champagne risotto to pair with it. Well, that and I wanted to have an excuse to buy a bottle of champagne for myself. What?! 

Enjoy and Happy Thanksgiving everyone!! 

Cornish Game Hens with Garlic and Rosemary

AllRecipes.com

Ingredients

• 2 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 2 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 2 sprigs fresh rosemary, for garnish

Directions

1.      Preheat oven to 450 degrees F (230 degrees C).

2.      Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

3.      Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting

about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

4.      Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Champagne Risotto

Epicurious.com

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1/4 cup chopped green onions
• 2/3 cup arborio rice or medium-grain white rice
• 1 cup dry Champagne
• 1 14 1/2-ounce can (or more) low-salt chicken broth
• 1/4 cup freshly grated Parmesan cheese

Directions

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Stir in Parmesan. Season with salt and pepper.

Just remember…..I’m in charge of the pies! 

Winter Squash Soup with Fried Sage Leaves

Lynne Rossetto Kasper’s NPR podcast “The Splendid Table” is by far one of my favorite guilty pleasures. The amount of knowledge that woman has about food never ceases to amaze me and I always learn something from every podcast. A few episodes ago, a caller asked Lynne what she could do with her overgrown sage plant. Lynne, as always, spouted out tons of mouth watering recipes that had me running home to try. One tip in particular that caught my ear was frying the dried sage leaves in olive oil and mixing them with blanched green beans with balsamic vinaigrette. I made this recipe for a few of my guests at my last pot luck and was complimented on my use of the intoxicating plant.

Having found a new passion for fried sage leaves, I was naturally excited to have stumbled upon a winter squash soup recipe that featured them. This recipe is painfully simple and extremely delicious. I altered the recipe a bit by adding pancetta to the hot oil after I took the sage leaves out then starting the stock from that same oil. I also find that blending thick soups like this makes for a smooth consistency and allows for the flavors to blend just a little more. This recipe is perfect for those bitter fall nights when you need something extra to warm those chilly bones. 

Winter Squash Soup with Fried Sage Leaves

Ingredients:

• 2 ½ to 3 pounds winter squash
• ¼ cup olive oil, plus extra for the squash
• 6 garlic cloves, unpeeled
• 12 whole sage leaves, plus 2 tablespoons chopped
• 2 onions, finely chopped
• Chopped leaves from 4 thyme sprigs or ¼ teaspoon tried
• ¼ cup chopped parsley
• Salt
• Freshly milled pepper
• 2 quarts water or stock (I only used 3 cups instead of 4)

Directions:

Preheat the oven to 375° F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.

Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and garnish each bowl with the fried sage leaves, add pepper, and serve.

You can find this recipe at Epicurious.com 

Mushroom Ravioli and Tuscan Bean Soup

Inspired by Dominica Marchetti’s ravioli recipe in this month’s Food and Wine magazine, I decided to finally fulfill my ongoing desire of making ravioli.  Now, I’ve seenJacques Pepin do this with ease and thought “this can’t be so hard.” I honestly couldn’t have been more wrong. Someone once told me to always have a backup plan when trying out new recipes, just in case, so I decided to pair the ravioli with Tuscan Bean soup. (Inspired by Emeril Lagasse’s recipe)

Off to the market I go in search for inspiration for my ravioli filling. I think of all the different types of cheese concoctions I could whip up but then decide that I want to go for something with more a fall taste. I didn’t want to go too crazy with the recipe my first go around, so I settle on a mushroom and ricotta filling.

Following the simple ravioli directions religiously, I start on the soup while the dough comes to room temperature.

 

Tuscan Bean Soup: Serves 8

Ingredients

• 1 -14-ounce can kidney beans, drained and rinsed
• 1 - 14-ounce can cannellini beans, drained and rinsed
• 3 tablespoons olive oil
• 1/2 pound diced pancetta
• 2 cups diced yellow onions
• 1 cup diced celery
• 1 cup diced carrots
• 4 cloves garlic, sliced
• Salt and freshly ground black pepper
• 1 - 14-ounce can diced tomatoes
• 2 quarts chicken stock, plus extra water if needed
• 1 sprig of fresh oregano
• 2 heads of kale, stems removed and cut into bite size pieces
• Parmigiano-Reggiano, grated, for serving

Directions

1.      In a large soup pot, heat the olive oil over medium heat. Add the pancetta, cooking until slightly crispy. Sauté the onion, celery, and garlic for 3 to 4 minutes. Pour in one cup of chicken stock and let it simmer for about 5-10 minutes. This will allow for the seasonings from the pancetta and the onions, celery and garlic to become more concentrated.

2.      Once the soup turns to a dark yellow/brown color, add the kidney beans, cannellini beans, carrots, tomatoes, oregano and the rest of the chicken stock. Season with salt and freshly ground black pepper, to taste. Cook for 15 to 20 minutes, and then add the kale. Continue cooking for about an hour.

Now, ya see, I’ve obviously never made ravioli before and from watching chefs make it on TV, it seemed to be a pretty simple task to accomplish. I do not have a hand cranked pasta machine so I thought rolling it out the old fashioned way would be just as good. Let me be the first to admit how much I cursed while making this dish. 

I cut the dough into four pieces, as the recipe stated, and got to work. When I first started working with the dough, I thought I had done something wrong. It was a little crumbly and didn’t look like it was going to roll out nicely. Showing it some tough love, I started kneading, and kneading, and kneading. The oil and warmth of my hands aided in combining the dough and it slowly began to form a malleable consistency. I could see it was ready to be rolled out.

Smacking the oval of dough with my rolling pin a few times to begin, I start the ever so challenging rolling of the dough. Dominca states as a tip in her recipe that she knows the dough is ready when you can hold it up and see a shadow of your hand behind it. Good luck getting to that point with a rolling pin.

I thought of the old Italian woman and their strong arms as I pushed the dough. I thought of my grandmother in the kitchen for hours making pierogies, which I heard are just as challenging to make. I thought of me, without my pasta machine, determined to succeed in my ravioli making quest. I pressed on and started to enjoy the tedious process.

Finally, I see the shadow behind the dough and break out my cookie cutter. I wanted to get the most out of the dough considering it was difficult to make so I decided to use a 2 ½ inch cookie cutter to make the raviolis. My rounds are cut and I’m ready to stuff them with my mushroom ricotta recipe.

Painlessly Simple Mushroom and Ricotta Ravioli Stuffing:

Ingredients:

·         One stick of salted butter, cut into 6 pieces

·         1 lb. brunoise white mushrooms

·         8oz whole Ricotta Cheese.

Directions

1.      Melt the butter in a large non stick pan and combine with the mushrooms. Cook the mushrooms until they are soft and golden brown.

2.      Remove from heat. Drain access butter and put aside to use for the sauce.

3.      In a medium bowl, add ricotta to the mushrooms

I dab a teaspoon of my filling in the middle of each round and top with another. Being careful to keep the filling from oozing out, I pinch the outer corners of the ravioli and form a seal. I then throw them in a boiling pot of salted water for about a minute or two. Voila! They’re beautiful!

Over medium heat in a small sauce pan, I add a tablespoon of olive oil and a minced garlic clove to the mushroomed butter and pour over my cooked ravioli. By now my soup is complete and I’m ready to dine.

I top my soup off with freshly grated parmigiano-reggiano, pour a glass of Sauvignon Blanc and marvel at my creation. Every bite is more delicious than the next and both meals complement each other beautifully. As I finish off my ravioli, I vow to treat myself to a hand cranked pasta machine before I try the cheese ravioli.

Simple Mushroom and Poached Egg Recipe

This recipe is one I always make when I have some extra mushrooms laying around. It is beyond satisfying and perfect for a chilly fall morning. Serves 2.

Ingredients:

·        Two pieces of whole wheat bread

·        4 Large eggs

·        ½ lb Mushrooms cut into small pieces

·        ½ stick of butter

·        Parmesan Cheese

·        Salt & Pepper

·        Pot of boiling water

Directions:

1. In a large skillet, melt the butter and cook the mushrooms until they are broken down. Towards the end of the cooking process, begin to toast the bread.
2. Once the pot of water comes to a rolling boil, gently poach each egg and place on top of toast and  mushrooms. Add salt, pepper and Parmesan Cheese.

Weekend Shenanigans

Thursday 10/7:

• If you’re like me and never seem to get the chance to try any of DC’s amazing food trucks, come join us for Curbside Cookoff today and tomorrow (10/7-10/8). This event is free and will be held at the old Washington Convention Center (11^th &H NW), running both days from 11:00am to 9:00pm.  So come out, enjoy some music, art and the best street food the city has to offer!

Friday 10/8:

• Hungry for more Street food? Curbside Cookoff – Day Two!

Saturday 10/9:

•  Come out and taste what Georgetown has to offer at this year’s Taste of Georgetown. Relax to some jazz from Blues Alley, sample some wine and taste food from thirty of Georgetown’s finest restaurants. Admission is free, tasting tickets are $5 a piece (5 for $20).

Sunday 10/10:

•  Wind down your weekend with a stroll through Eastern Market and find out what fall has to offer. Summer is coming to an end and soon the famers will be hibernating for the winter, but not before they bring us our favorite autumn produce. Go shopping at the flea market and enjoy the beautiful weather with a lunch outside at one of the local bistros. Bring the dogs and kids, all are welcome!

The Tale of Three Figs

It’s that inevitable time again – dinner time. Neglecting my culinary adventures this past week, I have not been to the store and not have just a few things lying around to work with. Standing in front of the fridge, the cold air surrounding my legs, I lean down to take inventory of my sad selection of food. The rain is falling hard outside and I know there is no way I’m going anywhere. I must make do with what I have.

A crumpled up bag in the far back of the fridge moves slightly as I rummage around. Figs! I then spot several different cheeses I have scattered about and the wheels begin to turn. Though I only have three left, I’m confident I can make a tasty appetizer – or three.

First Fig:

This fig is inspired by a recipe I found on Gourmet.com. Simply cut the fig into four parts, leaving the base connected, stuff with goat cheese and peppered honey. The creamy salty goat cheese gives way to the sweet honey and cold fig leaving a hint of pepper at the end. What a beautiful idea!

Second Fig:

Inspired only by my taste buds, this fig is a salty sweet concoction consisting of pancetta, honey and a generous slice of burrata cheese. The burrata was a generous gift I received from the clerk at the P&C Market right off Lincoln circle. It is new to me yet the familiar mozzarella taste was very inviting. With its milky center, the sweet fig and honey combined with the salty bite of the pancetta left my taste buds running wild.

Third Fig:

What’s any meal without dessert? The simple combination of vanilla Greek yogurt, sliced fig all drizzled in chocolate sauce was a perfect way to end my fig journey. Using Greek Yogurt allowed for the sweetness of the chocolate sauce and the fig to shine through without being too sweet.