Tuesday, August 22, 2017

Lobster Ravioli 2.0

I made lobster ravioli again; the filling recipe and dough recipes were essentially the same but this time there were several differences in the dish.
#1 I made them at work, not home
#2 The pasta rolling machine broke, so I did most of the rolling by hand which resulted in more work, more time, more muscle, and a slightly thicker dough
#3 I didn't have the little ravioli molds this time, so I hand cut them and pieced them together with round cutters
#4 I paired the ravioli with a different sauce and different sides

Monday, August 21, 2017

Lobster Cheesy Toasts

Lobster Cheesy Toasts
lobster meat pieces, finely diced
lemon zest
goat cheese
cream cheese
cheddar and/or parmesan cheese, if desired 

Mix all together well and spread on lengths of day-old baguette. Toast in the oven until hot and melty and golden.

Sunday, August 20, 2017

Chanterelle Cream Sauce

Chanterelle Cream Sauce
chanterelle mushrooms
more butter

Heat the butter in a pan. Add the chanterelles and saute until softened and beginning to color. Add more butter. Then add cream to cover. Simmer to reduce cream. Add some more cream. Simmer until thickened. Season. And serve.

Just an FYI, sauces like this do not work out the same at all if you cook the mushrooms and reduce the cream separately. All the flavor in the cream comes from cooking the mushrooms in it, which in turns adds great flavor to the mushrooms!

Saturday, August 19, 2017

Wilted Spinach

The name may not sound all that appealing, but wilted spinach is a good way to prepare spinach as an alternative to raw or salad or cheese dip. It is quick and easy and makes a delicious side dish to many kinds of meals. Here is my method of doing it:

spinach (also works with other greens such as kale and swiss chard)
liquid, stock is best (I usually use veg, but more more flavor use chicken or pork. Water works too, it is just less flavorful)
aromatic flavorings (I use minced shallots and garlic)
butter (or margarine or oil for a non-dairy version)
seasonings (salt and pepper; add other spices if feeling adventurous) 

Method #1
Put the greens in a pan with the liquid and aromatics. Put on high heat until they start to wilt, stirring the leaves around so they wilt evenly. Then add butter and seasonings. 

Method #2
Heat the butter or oil in a pan. Throw in the spinach then pour in stock. Stir while it wilts down and add seasonings. 

A small amount of greens will cook very quickly in a small pan. Larger amounts will take longer. Ad remember the greens will shrink by more than half once cooked - so make lots!

Friday, August 18, 2017

Sesame Soy Noodles

Sesame Soy Noodles
1 cup sesame oil
1 cup soy sauce
1/2 cup orange juice
1/4 cup worchestershire sauce
1/4 cup molasses
1 Tablespoon crushed red pepper

Whisk all ingredients together and set aside.
Cook rice vermicelli noodles according to package directions and shock in cold water.
Drain well then add the noodles to the marinade and allow to marinade for at leas tone hour.These noodles are good cold but also delicious fried in a pan to reheat.

Thursday, August 17, 2017

Chocolate Chocolate Zucchini Cake

Chocolate Chocolate Zucchini Cake
3 cups all-purpose (plain) flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups granulated (white) sugar
3 large eggs
1 cup oil
2 teaspoons vanilla extract
2 cups grated zucchini, packed
1 cup semisweet chocolate chips
Preheat oven to 350F. Grease or line two 8x5 inch loaf pans.
In a large bowl, stir together the first six dry ingredients.
In a separate bowl whip the eggs and sugar together until light. Whisk in the oil and vanilla. Stir into the dry ingredients followed by the zucchini then chocolate chips.
Spread batter evenly in prepared pans. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Try it, you'll love it, and won't even notice the zucchini!!

Wednesday, August 16, 2017

Honey Coconut Cider Marinade

Honey Coconut Cider Marinade
1 cup liquid (or melted) coconut oil
1 cup apple cider vinegar
1 cup honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper

Whisk all ingredients together well. Keep in mind the coconut oil will harden if this marinade is refrigerated, so I like to keep it in a warm place in the kitchen when in use. If it does solidify, the marinade can be gently heated to thin it out. I like to pour it into a squeeze bottle and drizzle it on items shortly before cooking. This marinade works well with fish and vegetables. It is a sweeter marinade which will not overwhelm delicate fish.