Today is the first time in a long while that I've had a chance to post a proper blog. I've been incredibly busy applying to school for next semester, picking up babysitting jobs (while applying for many other jobs), and knitting like a fanatic for the holiday season. I decided to take a break this morning and upload a bunch of photos , most of which include food shots, that I've had sitting on my desktop for quite a while. Among these photos are dinners I've made recently and desserts, including a pie for Thanksgiving. I promise to post recipes as soon as things settle down a bit. For now, here are the money shots.
Chinese Dumplings
Keith and I made these awesome dumplings using pre-made wonton wrappers and a filling of water chestnuts, spinach, garlic and mushrooms. He was the "wrapper" and I must say, he did an amazing job. We also made a little dipping sauce that consisted of soy sauce, rice wine vinegar and scallions.
Ravioli
I made this one night for my dad. I used store bought ravioli (who has time to make them from scratch!?) filled with porcini mushrooms. And I actually used a variation on my mushroom brandy sauce for the sauce. I simply added a bunch of veggie broth to thin out the recipe a little. I did a little spinach sauté for some extra iron and vitamins, topped it with some gorgonzola chunks,and then drizzled a touch of truffle oil over the top for a final touch. It was a little indulgent, but so worth it.
For Sauce:
1. Sauté slivered onions in olive oil, salt and pepper. Combine two tablespoons of tomato paste with about a half cup of warm water, sugar and salt. Set aside.
2. Once onions begin to caramelize, add sliced mushrooms (portabella or crimini), 1-2 cloves of slivered garlic, a handful of pine nuts, and 3-4 chopped sundried tomatoes. Season with salt and pepper and add a teaspoon of dried red pepper flakes.
3. Deglaze with a splash of brandy and allow alcohol to cook off. Add the tomato paste mixture and bring up to medium heat.
4. Add a pad of butter and roughly a half-cup of heavy cream. Allow to simmer and reduce.
5. Once sauce begins to thicken, add chopped spinach (optional), fresh herbs (basil, parsley or thyme), and grated Parmesan cheese.
6. Just before the sauce is taken off the heat, add a small handful of diced Gorgonzola or blue cheese and check taste for seasoning. Garnish with a sprig of basil or parsley.
Here's another rendition, if you want to make it with a regular tube pasta, like penne.
For Pasta:
1. Bring water to boil, and then season with salt. Heat olive oil in sauté pan.
2. Add veggies (broccoli, brussel sprouts, peppers) to boiling water. Take them out al dente.” Set veggies aside in a bowl and drizzle with olive oil, salt and pepper.
3. Add penne pasta and salt to reserved boiling water. Cook until al dente and portion into bowls with veggies. Toss to coat pasta with olive oil.
Dress with sauce and garnish with basil and parmesan.
