Last year, at Chinese New Year, we shared with you one of our favorite noodle dishes, Chinese Garlic Noodles. They have been a favorite of adults and children alike, and certainly are delicious any time of year, not just at New Year. But this year we made a discovery. Read more
Posts from the ‘Food Glorious Food’ Category
Tomorrow everyone will be Irish, as all over the country people will celebrate that most famous Irishman, St. Patrick. While a corned beef dinner is the norm on St. Patrick’s Day, we know that not everyone loves corned beef, especially perhaps, the little ones in your family. So we have a suggestion that can still allow the adults to celebrate the day and serve something your children can eat and enjoy too…a meal Dr. Seuss would happily approve of…. Read more
Whether you are having an Oscar party this weekend, or will be having an anniversary or birthday party soon, or just want to add some pizazz to drinks with friends before a night out, today we’ve got some simple and easy to prepare hors d’ouvres that you and your guests are sure to enjoy 🙂 Read more
As the season has brought rain, and in some cases snow, and colder weather just about everywhere, we can all need and enjoy something warm and comforting to eat. If it happens to be simple to make and only involves a few ingredients most of us have in the pantry and refrigerator…well, that’s all the better! Read more
The title of this post says it all. The flavor is apple and these are surely quick and very easy to make. Oh and did we say, they are really yummy too:-) Read more
It’s Fall and Halloween is just days away. So what better way to celebrate the season than with pumpkin for dinner? Much less something so easy and delicious as this is! This could honestly not be much easier or more delicious and satisfying. By substituting wonton wrappers for the pasta, and using canned pumpkin puree for the filling, and topping the whole thing off with a delicious nutty tasting browned butter sage sauce, you can have this elegant and really yummy dinner ready in a flash.
Pumpkin Ravioli with Browned Sage Butter
(adapted from blog.Williams-Sonoma.com)
For the filling:
1 can pumpkin puree* (you could also use cooked butternut squash or sweet potato )
1 shallot minced
1 tablespoon butter
1 egg, yolk and white separated
2 Tbs. grated Parmigiano-Reggiano
1 tablespoon sugar
1/4 tsp. freshly grated nutmeg
1/4 tsp. fine sea salt
1 to 2 Tbs. dried bread crumbs
Place the pumpkin puree in a bowl. Melt the butter in a pan and lightly sauce the minced shallot until it is soft. Add the shallot to the pumpkin puree along with the egg yolk, parmesan cheese, sugar, nutmeg and salt. Stir well to combine. Add bread crumbs to bind the filling together if it seems a little runny.
Bring a large pot of generously salted water to a boil over high heat. Put the egg white in a bowl and beat it with a fork. Using a pastry brush, brush the edges of each wrapper with the beaten egg white. Place a heaping teaspoon of the pumpkin filling in the middle of each wrapper. Top each with another wrapper, pressing firmly to seal the edges and making sure to press out any air bubbles.
Lower the heat under the boiling water and bring it to a simmer. Place the ravioli, 6 at a time, into the simmering water and cook for about 4 minutes. Remove with a slotted spoon and place on a buttered baking dish in a warm oven (about 200 degrees) while you cook the remaining ravioli.
For the sauce:
1 stick of butter
a bunch of fresh sage leaves
Grated Parmigiano-Reggiano cheese for serving
Melt the butter in a large frying pan over medium-high heat. Once the butter has melted, add the sage leaves. Cook until the sage leaves are crispy and the butter is brown, this should take about about 3 – 5 minutes. Carefully add the ravioli to the pan, 6 at a time, and turn gently to coat with the brown butter. Transfer the ravioli to each dinner plate. Top with the remaining butter and sage leaves in the pan, sprinkle with the Parmesan and season with salt and pepper. Serve immediately. Add a fresh green salad and some crusty French bread and “dinner is served”!
Sunday fathers everywhere around this country will be celebrated. Most likely at lunch or dinner, families will gather together to honor “dear ol’ Dad”. We suspect your families are no different than ours in that. So whether you are still thinking about what to serve for dessert, or what you could give Dad that he doesn’t already have, we’ve got an idea for you….and it’s a yummy one at that! Everyone will love a piece of this classic Butter Cake. Read more
Come Monday, millions of Americans will gather with family and friends to celebrate (and hopefully honor) those who have made the ultimate sacrifice for our freedom. These celebrations usually, if not always, involve food. Hot dogs are often the food of choice on this holiday. So we have a particularly yummy one to share with you today. Read more
A few years ago we did a post on varieties of hog dogs and how they are served regionally. It turned out to be one of the most popular and viewed posts we have ever done! Apparently you all love hot dogs as much as we do 🙂 So today we have some more hot dog ideas for you just in time for your Labor Day celebrations. Read more
Maybe your weekend needs something special. If so, we have just the thing for you. And it is easier than you might think! I have always assumed that good Danish pastry would involve a yeast dough filled with butter and that it took hours to make. Not this version. This is simple and quite delicious….good to the very last crumb 🙂
This pastry is made in two stages and then baked to golden brown perfection!
Cut butter into the flour using a pastry blender. Mix in water and combine being careful not to over mix. You just want to moisten the flour until it mostly holds together. Form it into a ball. Use you finger tips to pat the dough into a circle.
This layer of pastry is also known by it’s French name – pate choux. It is basically the same recipe used to make the pastry for eclairs.
Bring butter, water, and sugar to a boil in a saucepan. Remove from heat and add in almond extract. Stir in flour and salt stirring quickly so that the flour doesn’t clump up. Mix well. Add in the eggs one at a time being sure to beat the mixture really hard after each egg is added, until it is completely smooth. Spread this over the top of the first layer and use a spoon to make indentations or put the dough in a piping bag and pipe it out making “rings” to hold the pastry cream filling.
Pastry cream filling:
1/2 cup milk
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Stir milk and flour together well, and cook in a saucepan until thickened and bubbly. Reduce the heat and cook for 2 more minutes. Remove from the heat and cool without stirring. Cover the top of this mixture with plastic wrap so it doesn’t form a film or “skin” while cooling. Set aside. While this mixture is cooling, beat together the butter, sugar and vanilla and almond extracts until light and fluffy. Slowly mix in half of the cooled mixture beating on very low speed, then beat in the second half of it until very smooth. Spoon the pastry cream into the circles or indentations in the second layer of pastry.
Bake in a preheated 350 degree oven until golden brown. Sprinkle with powdered sugar or drizzle with glaze and top with slivered almonds. Cut into wedges and serve 🙂
1 cup powdered sugar
2 tablespoons warm milk
1 teaspoon vanilla
Mix well until smooth. Drizzle over warm pastry.
Enjoy! It is good to the last crumb 🙂
Serves 8 generously