18th January 2009

    Spicy Lamb Ravioli in Fumet

    lambravis

    Another bonus of Cathy and Chris visiting this weekend: they eat meat! I’ve been wanting to make this dish for a while, but a large portion of our friends are either vegetarian or only eat fish. This recipe comes from The Stinking Rose Restaurant Cookbook, and while it’s a bit time-consuming, the end result is well worth it. We served this with a big salad featuring cranberries, apples, and blue cheese. Yum!


    Chris says:

    So, unfortunately, I left everyone’s ravioli in the water while I took the picture for the blog, so yours may be a little overcooked.

    Cathy says:

    This is like really delicious Chef Boyardee!

    Chris says:

    Wow, I guess that confirms that yours were overcooked.

    Lisa says:

    I don’t think I would have noticed if you hadn’t said anything…

    Chris S says:

    This is another one that we’ll have to get the recipe for.

    Lisa says:

    Oooh… what makes it spicy?

    Chris says:

    There’s curry and cayenne in the filling, and some red pepper flakes in the fumet. I really like it.

    Chris S says:

    Same here, really good.

    Cathy says:

    For the record, I did say it was like really delicious Chef Boyardee…

    Chris says:

    What an endorsement!  :)  At least you didn’t say Franco-American Ravioli-Os…

    Spicy Lamb Ravioli in Fumet
    Ravioli:
    1 1/2 tbsp canola oil
    1 lb ground lamb
    2 tbsp olive oil
    1 yellow onion, finely chopped
    4 cloves garlic, minced
    2 tbsp grated Parmesan cheese
    1/2 cup ricotta cheese
    2 slices day-old bread (I used a wheat bun I found in the freezer)
    Leaves from sprig of rosemary, minced
    1 tsp curry powder
    1/2 tsp cayenne pepper
    1 tsp salt
    1/2 tsp freshly ground black pepper
    4 oz cremini mushrooms, finely chopped
    1 lb wonton wrappers

    Fumet:
    2 cups chicken broth
    3/4 cup canned crushed tomatoes
    1/2 tsp red pepper flakes
    salt and freshly ground black pepper
    1/4 cup unsalted butter

    Grated Parmesan for garnish
    Julienned fresh basil leaves for garnish

    In a saute pan, heat the canola oil over medium heat. Add the lamb and cook for 8-10 minutes, breaking up with a spoon, until browned. Remove from the heat and drain, reserving the juices for the fumet.
    In a small skillet, heat the olive oil over medium-low heat. Add the onion and garlic and cook for 5-7 minutes, until browned. Remove from the heat and let cool, then add into a food processor with the Parmesan, ricotta, bread, rosemary, curry powder, cayenne, salt, and pepper. Blend on medium-high speed until crumbly — you want the mixture to still have texture. Transfer to a bowl and add the lamb and mushrooms. Stir to combine.
    Flour a couple baking sheets and get the wonton wrappers ready. Place one tbsp of the filling in the center of each wrapper and cover with another wrapper. Moisten the edges with a fingertip dipped in water and crimp the edges firmly with the tines of a fork to seal. Place each ravioli on the baking sheet, then place the sheet in the freezer for at least 30 minutes before cooking.
    Meanwhile, make the fumet. In a saucepan, combine the reserved lamb juices, broth, tomatoes, and pepper flakes. Season with salt and pepper and bring to a boil. Reduce the heat to medium and cook until the broth is reduced by half, about 15 minutes. Add the butter and stir until it is completely melted.
    Bring a large pot of salted water to a boil. One by one, gently drop the ravioli in the water. Decrease the heat to medium and cook for 4-5 minutes, until the edges are tender and they float on the surface of the water. Gently drain and place into warmed soup bowls. Ladle the broth over the top and sprinkle with Parmesan and basil.

    4 Large Servings

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    posted in The Stinking Rose Cookbook | 3 Comments

    15th January 2009

    Moroccan-Style Chicken and Root Vegetable Stew

    morrocanstyle

    Cathy, Chris, and Theo were visiting from Sacramento this weekend, and we wanted to find an easy recipe that would be both filling and use the vegetables newly-arrived via the CSA box. We adapted this winter vegetable stew recipe from Epicurious, increasing the chicken and modifying a few things based on comments from those who had previously tried it out. There was quite a variety of vegetables in this one — sweet potatoes, parsnips, turnips, carrots, and rutabaga. We served the stew over a bed of couscous cooked with garbanzo beans, yum!

    Chris S. says:

    Thanks for cooking dinner guys, this looks great!

    Cathy says:

    Do I have to think of something witty to say for the food blog?

    Chris says:

    Nope — but I’ll put what you just said up there.

    Cathy says:

    Oh excellent…

    Lisa says:

    This is spicy!

    Chris says:

    What? Are you sure?

    Lisa says:

    Hmmm, well my first two bites were, but it doesn’t seem very spicy now.

    Chris says:

    Okay, good — because there’s really not a lot of spice in there, just the hot curry powder I used.

    Chris S. says:

    We’ll have to get the recipe for this…

    Cathy says:

    I think we’ll know where to find it… :)

    Moroccan-Style Chicken and Root Vegetable Stew
    1 tbsp olive oil
    1/2 lb each boneless skinless chicken breast and boneless skinless chicken thighs
    1 1/2 cups chopped onion
    3 garlic cloves, minced
    1 tbsp curry powder
    1 tbsp ground cumin
    1 cinnamon stick
    2 cups 1/2-inch pieces peeled red-skinned sweet potatoes
    2 cups 1/2-inch pieces peeled parsnips
    1 1/2 cups 1/2-inch pieces peeled turnips
    1 large carrot cut in 1/2-inch pieces
    1 cup 1/2-inch pieces peeled rutabaga
    4 cups canned low-salt chicken broth
    1/4 cup dried currants or raisins
    1 14-oz can diced tomatoes, drained
    Juice and zest from one lemon
    Chopped fresh cilantro

    In a small pot, bring chicken broth to a boil, continue to boil until reduced by half, then set aside.
    Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
    Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, carrot, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes, lemon zest with juice, and chicken to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve over couscous cooked with garbanzo beans.

    6 Servings

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    posted in Main Dishes | 3 Comments

    4th January 2009

    Roasted Garlic and Winter Squash Soup with Spicy Tomato Salsa

    garlicsquashsoupsalsa
    We returned from our weekend outing not having gone through all of our CSA veggies, so this recipe from the Ultimate Soup Bible turned out to be a great way to use up our tomatoes, our heads of garlic, and the rest of our squash. The spiciness of the salsa gives contrast to the sweetness of the roasted squash and garlic. We served it with a Roasted Garlic & Pecorino Loaf from Metropolitan Market, so I’m sure we’ll be vampire-free for a while.


    Chris says:

    Does anything smell better than roasted garlic?

    Lisa says:

    I doubt it — and you can really smell it in this soup!

    Chris says:

    I like this soup more with every spoonful… I wish I had used juuust a little less veggie broth, it’s a little on the thin side for me.

    Lisa says:

    Yeah, it’s a bit thin, but tastes really good. And the salsa seemed really hot at first, but it’s less spicy once you stir it all together.

    Chris says:

    That sweet-and-spicy combination is a winner.

    Lisa says:

    I’m not a huge fan of the fresh oregano, though.

    Chris says:

    Really? I like it, it’s a bit mellower than dried.

    Lisa says:

    Well, it’s not like it’s ruining my soup — I’m taking this to work for lunch for sure.

    Chris says:

    Just don’t take our fancy new bowls with you!

    Roasted Garlic and Winter Squash Soup with Spicy Tomato Salsa
    2 garlic bulbs, outer skin removed
    extra-virgin olive oil
    1 medium butternut squash, halved and seeded
    1 medium winter squash, halved and seeded
    2 onions, chopped
    1 tsp ground coriander
    4-5 cups vegetable stock
    2-3 tbsp chopped fresh oregano
    salt and freshly ground black pepper
    For the salsa:
    4 large ripe tomatoes, halved and seeded
    1 red bell pepper, halved and seeded
    1 large jalapeño, halved and seeded
    1 tbsp balsamic vinegar

    Preheat the oven to 425 F. Cut the 1/4″-1/2″ off the top of the heads of garlic to expose all the cloves. In a small baking dish, add 3/4 cup of water and a tablespoon of white wine vinegar, then the garlic bulbs. Brush the cut cloves with a little olive oil, then cover the baking dish tightly with foil. On a large baking sheet, place the squash and brush with a little olive oil. Next to the squash, add the tomatoes, bell pepper, and jalapeño. Roast the vegetables for 25 minutes, then remove the tomatoes, bell pepper, and jalapeño. Reduce the heat to 375 F and cook the squash and garlic for an additional 25 minutes, or until the squash is tender.
    Meanwhile, use a knife to scrape the outer skin off the bell pepper. In a small blender or food processor add the tomatoes, bell pepper, jalapeño, and 1 1/2 tsp olive oil. Pulse until blended but still somewhat chunky. Stir in the vinegar and season to taste.
    Heat a tablespoon of oil in a large dutch oven and cook the onions and coriander for 10 minutes over medium-low heat, until the onion is softened but not browned.
    Squeeze the roasted garlic out of its skin into the onions and scoop the squash out of its skin, adding it to the pot. Add the stock, 1 tsp of salt and plenty of black pepper. Bring to a boil, then simmer for 10 minutes.
    Stir in half the oregano and cool slightly, then use an immersion blender to puree to a smooth consistency.
    Ladle into bowls, top each with a large spoonful of the salsa, and sprinkle over the remaining oregano.

    4-5 Servings

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    posted in Main Dishes, The Soup Bible | 12 Comments

    4th January 2009

    Butternut Squash and Goat Cheese Tart

    squashtart

    What a delicious, rich treat while on vacation! Lisa noticed this recipe on 101 Cookbooks before we left, and we made sure to buy the ingredients so we could make this dish while on our little outing over the New Year’s holiday. The four of us ate really well — Black Bean Chili, Grilled Tuna with roasted potatoes and Brussels sprouts, pancakes, loaded sandwiches… hooray for planning! We made two tarts from this recipe; one was without the caramelized onions, because you-know-who doesn’t like them. It’s okay, though, because she got us the awesome salt and pepper shakers shown in the picture above for Christmas. ;)

    Chris says:

    Wow, we never make stuff like this.

    Lisa says:

    I know, I can’t even remember the last time I bought puff pastry. I like the grated zest on top.

    Abbie says:

    Well thanks for making one without onions, guys; this is really good.

    Chris says:

    It’s even better with the onions… you should try a piece.

    Thad says:

    I think it adds a nice sweet flavor to it.

    Abbie says:

    Hmmm… okay, here goes… wow… hmm… not bad!

    Lisa says:

    Your squished face would seem to say otherwise…

    Abbie says:

    No, really, I didn’t mind it, it just… kept coming… so much onion in my mouth.

    Chris says:

    Hmmm… well, more of the onion one for us I guess. Wahoo!

    Butternut Squash and Goat Cheese Tart
    1 package of puff pastry dough (2 sheets)
    zest of one lemon
    1 cup ricotta cheese
    1 egg plus one egg yolk
    1/2 cup caramelized onions
    1/4 teaspoon sea salt
    10 very thin (1/8-inch) slices of butternut squash, pre-cooked in a bit of olive oil in a covered pan for 2-3 minutes
    6 – 10 very thin slices of goat cheese
    pepper

    Preheat oven to 375.

    Thaw the puff pastry dough. Put it out on a lightly floured counter top and roll it out thin to fit your tart pan or baking dish. Leave about an inch worth of edges draped over the pan to fold back in over the filling later. Prick the dough in the middle of the tart a few times with the tines of a fork, and sprinkle most of the lemon zest right onto the rolled-out dough.
    In a small bowl mix the ricotta, one egg, onions and salt together. Spread the ricotta mixture onto the base of the tart. Don’t go quite all the way to the edge, it makes it hard to fold the edges over later. Arrange the slices of squash on top, and the slices of goat cheese on top of the squash.
    Fold the edges of the pastry back in toward the filling (an inch or so). Brush the pastry with the egg yolk and bake for 30-35 minutes or until tart shell is golden and the filling has set.

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    posted in Main Dishes | 6 Comments


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