Ravioli with a Fresh Tomato Sauce

Tags

cheese, Dinner, fresh, mushrooms, pasta, quick, ravioli, sauce, tomato, vegetarian

This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!

Ravioli with a Fresh Tomato Sauce

• 2 servings of fresh cheese ravioli
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 5 leaves of basil, sliced very thinly
• 1/2 lb fresh mushrooms, sliced
• 1/4 small onion, chopped
• Olive oil
• Parsley, chopped, to garnish
• Salt and pepper, to taste

Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.

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Apple Cider Caramels…. and Change….

Tags

apple, candy, caramels, cider, dessert, fresh, gluten free

Nothing ever stays the same. Even if you insist on standing still, the rest of the world continues to evolve and revolve around the sun. Some changes are good, some are bad, some are mix of both.

I am sure you have noticed I have been MIA from blogging for a good while. In short, my husband and I are in the process of divorcing. It has been difficult. I am trying to sort through my life, piece by piece.

One of the most consistent things in my life has been my continued passion for food. I haven’t been blogging but I have still been creating and cooking my own food. I have still been connecting with fellow foodies. My passion for food remains unchanged.

I have missed connecting with the blogging community. I have missed showing my readers my culinary discoveries. I have missed being pushed to continue creating and exploring the wide world of food. But I am back now!!!

This month I want to embrace the best of the fall season. The amazing fresh produce – apples, pumpkins, greens, and root vegetables. Today’s recipe is one I have been eyeing for a long time.

These caramels are a flavor explosion in your mouth, buttery smooth with a bright apple taste and little hints of salt at the finish.

Apple Cider Caramels (from The Smitten Kitchen Cookbook)

• 4 cups fresh apple cider
• 1/2 tsp ground cinnamon
• 2 tsp flaky sea salt
• 8 tbsp unsalted butter
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp heavy cream
• Neutral oil for the knife

Boil the apple cider in a 3 to 4 quart saucepan over high heat until it is reduced to a dark thick syrup between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.

Meanwhile, line the bottom and sides of a square metal baking pan with parchment. Set aside. Stir the cinnamon and salt together in a small dish.

Remove the reduced cider from the head and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.

Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evely. Pour the caramel into the prepared pan. Let it sit until cooled, about 2 hours. When the caramel is set, remove the caramels from the pan and use the well oiled knife to cut the caramel into 1 by 1 inch squares. Wrap each one in a 4 inch square of waxed paper, twisting the sides to close. Caramels with be soft at room temperature and firm in the fridge. Makes 64 caramels.

Thanks to Boyd’s Orchard for the fresh apple cider.

Marinated Mini Mozzarella Balls

Tags

food, fresh, gluten free, herbs, mozzarella, salad, tomatoes, vegetarian

I love this salad. It is fresh, very flavorful, and easy to throw together. I have eaten it several times this summer. I will be sad to see the tomato season end.

Marinated Mini Mozzarella Balls

• 1 lb fresh mini-mozzarella balls, drained and halved
• 3 tbsp extra virgin olive oil
• 1 tbs fresh parsley, oregano, basil
• 1/2 cup cherry tomatoes, halved or quartered (or chopped regular tomatoes)
• 3 tbsp white balsamic vinegar
• 1 garlic clove, microplaned
• Salt and pepper to taste

In a bowl, combine all the ingredients. Allow to sit for an hour or so at room temperature before serving. This allows the flavors to meld. Serves 2 large or 4 small servings.

Look What Grew in My Garden!

Tags

fresh, garden, home grown, Kentucky Proud, produce, summer, vegetables

This is my second year growing my own garden. I have had success and failure both years. I am not nearly as good at this as my grandparents. I don’t know very many tricks of the trade. But I am learning new things each year.

You can use a 1:1 parts Epsom salt and water mixture to spray your bell pepper plants that bloom and bloom without every bearing fruit. Apparently this malady is caused by a lack of magnesium. Who knew?!

Cucumbers vines trellis really well but you have to look for new cucumbers nearly every day, otherwise they turn into orange or yellow monstrosities that are disgusting! I knew this already but I always had my mom reminding me to go look at them.

Place tomatoes on your counter stem side down. This slows the rotting process.

What great garden or vegetable tips do you have?

 

Strawberry Pie

Tags

dessert, fresh, Kentucky Proud, local, pie, Southern, strawberry

So maybe this pie isn’t the most complex in flavor or preparation technique but it’s my favorite. My grandmother always makes this pie and it reminds me of home every time I take a bite. Every year my grandfather and I try to find fresh local strawberries for this pie. Any of those hydroponic styrofoam impostors will not do. My grandmother would make two of these pies and we would enjoy them with our big family lunch. Anticipation of these meals and the fun time spent laughing around the table is one of my most precious memories. When I go home now, I try my best to be there for all the lunches I can. I know they won’t last forever so I want as many of them as I can.

Strawberry Pie

• 1 cup sugar
• 1 1/4 cups water
• 2 tbsp cornstarch
• 1 package of strawberry jello
• 4 cups fresh strawberries, halved
• 1 9-inch baked pie crust

Bring sugar, water and cornstarch to a boil over medium heat. Cook stirring constantly for 1 minute or until thickened. Stir in strawberry gelatin until dissolved. Remove from heat; chill 2 hours. In a bowl, combine the gelatin mixture with the strawberries. Pour into the pie shell. Cover and chill 2-4 hours. Serve pie with whipped cream if desired.

Celi at The Kitchen’s Garden posted a request to see photos of her reader’s backyards. Though I am a bit late, here is the view from my back deck. It’s one of my favorite places. Most nights you can find us eating supper and just chilling here. I’d love to see your view too! Post it and send me the link.

Why You Should Visit the Local Farmer’s Market…

Tags

farmers markets, fresh, heirloom, Kentucky Proud, local, shop, vegetables

Want to buy gorgeously fresh produce that tastes better than anything you’ve ever bought at the grocery?

Want to support your local economy?

Want to eat pesticide free?

Want to know where you food actually comes from?

Shop at your local farmer’s market! Don’t know where to find a farmer’s market near you? Check out this website! In the Lexington area, check out this link.

The gorgeous bread pictured below is from the Berea Farmer’s Market. Photo credit to my friend, Beth.

Barbecue Shrimp- NOLA Series Part 1

Tags

BBQ, fresh, New Orleans, seafood, shrimp, South, Southern

In honor of Mardi Gras and the amazing Southern culture it celebrates, this whole week will be devoted to NOLA inspired recipes. This first recipe embraces one of the best things about the costal South- fresh seafood. Anyone who has tried it knows it is leaps and bounds better than that frozen crap farmed in Vietnam or where ever. Fresh off the boat is the best! The sauce created by the butter and spices is so delicious. Be sure to have some good crusty bread to sop it up. This is one of the best seafood recipes I have tried in a while. And it’s so dang easy!

Barbecue Shrimp (from Southern Living Sept 2002)

• 1 pounds unpeeled large fresh shrimp
• 1/8 cup butter
• 1/8 cup olive oil
• 3 tbsp chili sauce
• 3 tbsp Worcestershire sauce
• 1/2 lemons, sliced
• 2 garlic cloves, chopped
• 1/2 tbsp Creole seasoning
• 2 tbsp lemon juice
• 1/2 tbsp chopped parsley
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp ground red pepper
• Hot sauce to taste
• French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.

Strawberry Caprese Salad

Tags

appetizer, basil, caprese, food, fresh, fruit, salad, strawberry

LOVE THIS SALAD!

Thanks to Rufus for posting this recipe a couple of weeks ago on his blog. It is so tasty and fresh. And I have decided I like goat cheese. The first time I tried goat cheese, I thought it was horrid. So musky, rank even. Bleck! Goat cheese tasted just like billy goats smell. No thank you!

I have tried a couple of goat cheeses since then and I think I like it. I must have had a bad batch or milk from an old goat (hehe!). The goat cheese in this recipe is perfectly paired with the sweet of the berries, the tang of the vinegar, and the herby wonderfulness of the basil. And it looks so fancy!

Strawberry Caprese Salad

• Goat cheese log, sliced
• 1/2 cup sliced strawberries
• 10 basil leaves, torn
• Black pepper, to taste
• Extra virgin olive oil, to taste
• Balsamic vinegar, to taste

Place the goat cheese in the freezer for a bit (30 minutes maybe). This will help it slice easier; otherwise it will be a crumbly mess. On a plate, arrange the cheese, strawberries and basil in a repeating row. Top with desired amounts of pepper, olive oil, and vinegar. Enjoy!

Wilted Spinach Salad with Shallot and Guinness Dressing

Tags

bacon, Dinner, food, fresh, Guinness, salad, shallots, spinach, Supper

This recipe was inspired by Rachel Ray’s Shallot and Guinness-Dressed Spinach Salad with Beef and Blue-Butter Croutons. I liked the flavors featured but some of the things she includes, like chopping the spinach, just seems too much. Salad should be flavorful, simple, easy, fresh. Chopping spinach just seems to counter that. I served the salad with grilled steaks (here is an excellent marinade) and Hasselback Potatoes with Garlic and Rosemary.

Wilted Spinach Salad with Shallot and Guinness Dressing

• 1 tbsp butter
• 2 to 4 ounces of blue cheese
• 1 1/2 cups pumpernickel bread, cut into cubes
• 1 tablespoon extra virgin olive oil
• 4 slices lean bacon, chopped
• 1 shallot, chopped
• 1 tbsp sherry vinegar
• 1/2 cup Guinness stout
• 1/2 tbsp Worcestershire sauce
• 1 tbsp grainy mustard
• 1 lb fresh baby spinach leaves
• 4 mushrooms, sliced
• Salt and pepper to taste

Pre-heat oven to 325ºF. Place a medium pot over medium heat and melt the butter. Add the blue cheese to the pan and stir to melt the cheese. Add the cubed bread to the pot and stir to evenly coat. Toss the croutons onto a baking sheet and bake until toasted, 15-20 minutes.

When the croutons are almost done, place a large skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy, 3-4 minutes. Add the shallots to the pan and cook until tender, 3-4 minutes. Stir the vinegar, beer and Worcestershire into the skillet and reduce by half, about 1 minute. Stir in the mustard; add salt and pepper to taste.

Plate spinach and mushrooms. Top with croutons and bacon. Spoon pipping hot dressing over the salad. When I took the above photo, I hadn’t yet tasted the salad. I decided a couple of bites in it needed a stronger blue cheese flavor; I added a few crumbles…. TA-DA!!! Fantastico salad!

 

Green Herb Dip

Tags

appetizer, dip, food, fresh, green herb dip, herbs, spring, summer

Now that it is officially spring, it seems only fitting that today’s recipe embrace the freshness of the season. Main St. Cuisine posted a recipe the other day that I just had to try and I was lucky enough to have all the ingredients on hand. Boy, am I glad I did!. It made a nice little snack along with a grilled pastrami and swiss sandwich. Thanks Allison!

Green Herb Dip

• 8 oz cream cheese, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup good mayonnaise (I only use Kraft)
• 3/4 cup chopped scallions, white and green parts
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh dill (I didn’t have any so I used a bit of fresh rosemary, which does alter the taste significantly)
• 1 tsp Kosher salt
• 1/4 tsp freshly ground black pepper

Place cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of food processor fitted with the steel blade.  Pulse until just blended, but not pureed.  Serve at room temperature. Refrigerate for later use. Serve with fresh veggies to dip- I used cucumber… DIVINE! Yields: 2 cups