BlogHer Food ‘09 – Here I come!

Just wanted to spread the word – I’m going to San Francisco in Septmeber!   I’m meeting a friend there and we will be attending the BlogHer Food ‘09. I’m hoping to meet some of my favoured foodie bloggers, learn new trick, tips and recipes, and explore San Fran!

Shrimp Ravioli w/ Pesto Cream Sauce

On Saturday morning, I stopped into my 2nd favourite kitchen store in Bath (Maine) and picked up a ravioli press kit.  After much research and debate, I’m happy I went this this particular method.  Its fast and easy.  I just need to practice on getting the air out.

And so, for my first test run with this new ravioli press, I thought I’d use that can of crab I had in the pantry… only to realize it wasn’t crab!

Shrimp Ravioli

• 1 cup whole milk ricotta
• 1 can drained shrimp
• 1/4 cup grated parmesan
• 1/4 cup chopped fresh parsley

Drain shrimp well, and combine all ingredients.  I allowed the mixture to set for 30 mins in the fridge to allow the flavours to meld.

Using my new ravioli press, I made 12 ravioli’s at a time, putting about a tsp of shrimp filling into each ravioli.  After rolling and cutting, I lightly floured the ravioli and let them set for 30 mins to air dry.

For the sauce, I mixed 1 tbsp of cream with 4 tbsp of pesto and drizzled this over the cooked ravioli.  Great way to use up leftover cream!

Pasta Obsessed!

Its been about 4 months now that I’ve given up on boxed pasta and have relied on homemade. Not only is homemade pasta easy and versatile – its quick to cook and willing to go with anything!

Pasta Dough

• 1 1/2 cups semolina
• 3/4 cup white whole wheat flour (KAF)
• 1 tsp salt
• 1 tbsp organic dried basil
• 1 tbsp olive oil
• 2 eggs, slightly beaten
• 1/3 cup water

In a flat bottom bowl, combine semolina, www, salt and basil. Make a well and add the oil and eggs, give a quick stir.  Add water. Gently incorporate dry into wet until it forms a rough ball.

Turn out dough onto a non-floured work surface. Knead dough until it comes together, and is smooth and elastic.  It should bounce back when poked.  Let rest, wrapped or bagged for atleast 30 minutes up to 2 hours.

Happy pasta rolling!!

Mom’s Easter Dinner – In Maine

While my family experience a super long weekend (4 days for most Canadians), I suffered through a typical weekend in Maine. However, I was determined to have some resemblance of an Easter dinner that would remind me of home. And whats my favourite supper, Mom? That’s right, scalloped potatoes and ham. sigh.

I picked up a 6 lb shank ham on Saturday morning and a bag of Maine potatoes. (PEI potatoes would have been optimal, but I’d have had to go to Shaws for those). I started dinner around 11:30am on Sunday and it was done to perfection by 6:30pm. This was my menu.

Brown Sugar & Mustard Glazed Ham

• cooked ham
• 3 tbsp mustard (mix of yellow and spicy brown)
• 2 tbsp brown sugar
• 1 tbsp honey

I slow cooked the ham at 300F for 4 hours.  Once cooked, I carved the ham for 6 portions. Layer ham slices in a casserole dish, drizzle with glaze and put back into the oven for 10 minutes. 

Mom’s Scalloped Potatoes

• 2 lbs sliced potatoes (yukon or russets)
• 3 cups milk
• 3 tbsp butter
• 2 tbsp corn starch
• salt and pepper

I peeled and rinsed 2 lbs of potatoes and then sliced them with a mandolin.  Toss potatoes loosely into a dutch oven.  Warm milk and butter on stove top, pour over potatoes. Bake in oven at 325 for 1 hour.  My grandmother always topped her potatoes with onions and strips of bacon – I didn’t have either on hand, but wish I did.

Spring Aspargus

• 1 lb thin asparagus
• lemon zest
• olive oil
• salt and pepper

I grilled the asparagus in my cast iron skillet for 4 mins, then removed the pan from the stove.  I misted with olive oil, seasoned with salt and pepper and then zested one lemon. Cover with foil and let rest for 5 mins.

Nanny’s Butterscotch Custard

• 1 can evaporated milk
• 1 cup water
• 1 cup dark brown sugar
• 7 tbsp corn starch
• 2 egg yolks
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tbsp butter

Warm liquids on stove, and mix in dry ingredients. Cook for 1 minute.  Add 1/3 cup of liquid to egg, beat well.  Return egg mix to pan and continue to cook while stirring, about 2 minutes.  Once custard comes together and thickens, remove from heat.  Stir in vanilla and butter.  Use for either a pie filling, or individual pudding cups.

Ragu alla Bolognese Cabbage Rolls

I came across this recipe while scrolling through my feeds list on Google Reader.  The recipe, itself, is from the globe and mail.  And while it looked delicious in the photo,  I think it can be even MORE delicious once I’m done with it.  Tonight, I’m going to use this ragu as the foundation to my italian inspired cabbage rolls!

Ragu alla Bolognese:

• 3 cups onion, celery, carrot – diced
• 4 garlic cloves
• 4 oz pancetta or bacon
• 1 lb each sausage and ground beef
• 1 cup each white wine and milk
• 3 cups chicken stock
• 1 can crushed tomatoes
• salt, pepper and nutmeg

Saute veggie mixture in 1 tbsp of butter and olive oil until soft. Add pancetta and garlic and cook until meat is translucent.  Meanwhile, in another pan, cook the ground beef and sausage. Drain well.  *I actually skimmed fat off the top the next day once it had solidified.

Add meat to veggies, along with the wine. Let wine evaporate.  Add milk and cook 10 minutes. Stir in tomatoes and stock, season.  Simmer for atleast 2 hours on the back of the stove.

Alright, this is the point where I am right now.  Tonight, I want to make the Cabbage Rolls and this is what I was thinking:

Cabbage Rolls:

• 1 cup cooked brown rice
• 1 cups ragu alla bolognese
• 4 savoy cabbage leaves
• 1 cup canned crushed tomatoes
• herb mix: basil, oregano, thyme

Cook up brown rice.  In a bowl, combine rice with ragu.  Set aside.  Saute some minced garlic in a pan. Add remaining tomatoes.  Add herbs to taste, along with salt and pepper.  Come to a simmer. Add 1/4 cup of tomato into rice and ragu mixture.

Bring a large pot of water to a boil.  Peel of the large outer leaves of the cabbage and blanch in water.  I’m hoping for atleast 4-6 rolls.   In a 8×8 pyrex, assemble rolls using 1/2 cup of filling. Top with sauce and sprinkle with parmesan and mozzeralla (b/c I have it in the fridge, I might as well use it).

I’ll see how it all goes tonight and give an update on the post.

*Update:  I rushed to slap this together last night.  And stuck pretty close to the recipe I think.  I used about a tbsp of basil, oregano and a tsp of thyme and garlic powder in 1 cup of crushed tomato.  I was quite impressed with how it turned out. Definitely will make this again.