Tuesday, May 26, 2009
So, my sister-in-law told me about this recipe, and I just had to make it. She came over with some filets mignon, and I defrosted some venison cutlets, and then I turned this 30-minute meal into more like a 100-minute meal! But, before you navigate away from my blog forever, just give me a moment to defend Rachael Ray. Yes, perhaps she is a bit too commercial these days, with the dog food and the Dunkin' Donuts, but the truth is that she has a lot of creative recipes that are straightforward and delicious. And admit it, if Dunkin' Donuts offered you untold bazillions of dollars, you'd take the money and run even if it made you look a little silly. I know I would!!! Here's a link to the wonderful, albeit awkwardly-named dish:
One thing that I like about these recipes is that they both use methods that I would not have come up on my own. Making pasta sauce out of roasted cherry tomatoes and garlic, with herbs, cheese and pasta cooking water? Sounds crazy, but it was crazy good. And pan frying steaks, then topping them with herbs and blue cheese to finish in the oven? Even better than the pasta! So don't be anti-Rachael, just try this dish!
Friday, May 8, 2009
I made homemade ricotta cheese. Not my invention, it was by way of Smitten Kitchen, http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/ who got it from Michael Chiarello, by way of the New York Times. I never said I was original.
It was easy, and it worked! And then we had to make ravioli. Which were amazing even though I totally cheated and used wonton skins instead of homemade pasta. I had an offer from a friend to teach me how to make homemade pasta (you know who you are - I want that pasta-making lesson one of these days!). I stuffed the ravioli with ricotta, thawed and squeezed frozen spinach, and chopped prosciutto. This is similar to a Giada recipe, http://www.foodnetwork.com/recipes/giada-de-laurentiis/prosciutto-ravioli-recipe/index.html but I served them with marinara sauce instead.
I made extra and put them in the freezer. Let's hope they don't explode when I try to cook them!