Creamy Spinach Ricotta and Mushroom Linguini

We are five days into February and so far it’s been a mixed bag of tricks with peaks and valleys.

Most of which had to do with that damn adorable fluffball, Junior.

Saturday, we had Wes’s sister, brother-in-law and nephews over for dinner to meet our kitty. I was fairly confident she was going to freak out and hiss at a child at least ten times in an evening.

Contrary to what I was expecting, Miss Hiss was perfectly pleasant and allowed lots of little petting and only managed to squeeke out one or two facial and verbal spasms.

Wes and I saw a light at the end of the tunnel to domestication. But my car broke down in the middle of that tunnel Monday morning when Junior freaked out on her trip to the vet to get spayed and bit my finger. Landing me in the doctors office this morning with a sweet infection.

Cooking with a swollen left index was a struggle, but I banged it out and it was damn tasty. This is a deconstructed version of the mushroom ravioli I served up a while back and it was just as tasty in a small portion of the time.

You will need…

¼ lb shitake mushrooms, stemmed removed and sliced

½ lb crimini mushrooms, stemmed removed and sliced

1 tablespoon olive oil

6 slices pancetta, roughly chopped

3 garlic cloves, finely chopped

2 large shallot, roughly chopped

1 tablespoon fresh thyme, chopped

4 cups spinach, plus extra if you would like some wilted spinach in your pasta

1 cup ricotta

1 lb dried linguini

¼ cup Parmesan cheese, freshly grated

Salt and pepper to taste

Start by boiling a large pot of water and cooking the pasta to the package instructions. Make sure to reserve 1 cup of the pasta water.

Heat the oil in a large pan over medium high heat. When the oil is hot, add in the pancetta and cook until you have rendered out some of the fat. About 5 minutes.

Toss in the mushrooms and shallots and cook until the shallots soften, about 8 minutes.

While the mushrooms and shallots are cooking, blend the ricotta and 4 cups of spinach in a blender or food processor.

When the shallots have softened, toss in the thyme and garlic and cook until the garlic is fragrant. About 1 minutes. If you want to add some fresh whole spinach in, now would be the time. Stir it in until slightly wilted. 

Season the mixture well with salt and pepper and stir in the cooked pasta and the ricotta and spinach mixture. Pour in the reserved pasta water while stirring until the pasta is coated. 

Serve hot with Parmesan and fresh ground pepper.

Love and Beer Floats

Angela  

Creamy Spinach Ricotta and Mushroom Linguini 

¼ lb shitake mushrooms, stemmed removed and sliced

½ lb crimini mushrooms, stemmed removed and sliced

1 tablespoon olive oil

6 slices pancetta, roughly chopped

3 garlic cloves, finely chopped

2 large shallot, roughly chopped

1 tablespoon fresh thyme, chopped

4 cups spinach, plus extra if you would like some wilted spinach in your pasta

1 cup ricotta

1 lb dried linguini

¼ cup Parmesan cheese, freshly grated

Salt and pepper to taste

Start by boiling a large pot of water and cooking the pasta to the package instructions. Make sure to reserve 1 cup of the pasta water.

Heat the oil in a large pan over medium high heat. When the oil is hot, add in the pancetta and cook until you have rendered out some of the fat. About 5 minutes.

Toss in the mushrooms and shallots and cook until the shallots soften, about 8 minutes.

While the mushrooms and shallots are cooking, blend the ricotta and 4 cups of spinach in a blender or food processor. When the shallots have softened, toss in the thyme and garlic and cook until the garlic is fragrant. About 1 minutes. If you want to add some fresh whole spinach in, now would be the time. Stir it in until slightly wilted.

Season the mixture well with salt and pepper and stir in the cooked pasta and the ricotta and spinach mixture. Pour in the reserved pasta water while stirring until the pasta is coated. 

Serve hot with Parmesan and fresh ground pepper.

Apple Pumpkin Ravioli

Every autumn my multiple social networking websites light up with buzz about the appearance of pumpkin on the scene. For a solid two months of the year, people go bonkers for pumpkins. Pumpkin spiced lattes, pumpkin pie, pumpkin scented candles. Pumpkin, pumpkin everywhere.

Shocking… I’m not into pumpkin. Maybe it’s my need to be different and unique or maybe I’m just a pumpkin grinch.

No matter the reason, I decided to challenge myself to do what I challenge others to do. I tried this ingredient in a new and unexpected way to give it a shot in my virtual recipe box. And I’m so glad I did.

This is pumpkin dressed up for a party. And who doesn’t love a good party for your palate?

You will need…

1 pumpkin (about 3lbs) halved, seeds and pulp removed

5 sprigs of thyme

2 honey crisp apples, diced

1 large onion, half roughly chopped and the other half diced

3 tablespoons olive oil, divided

2 tablespoons sage, finely chopped

¼ cup pine nuts

1 cup white wine

2 chicken stock

8 ounces mascarpone cheese

Homemade ravioli, rolled into thin sheets about 2 ½ to 3 inches wide

Salt and pepper to taste

½ cup Parmesan cheese, freshly grated

Start by preheating your oven to 400 degrees F.

Toss together the large roughly chopped onion chunks and the apples with 1 tablespoons olive oil and lots of salt and pepper.

On a foil line, rimmed baking sheet spread out the apples and onions.

On a seconded rimmed baking sheet, place the two pumpkin halves and put both the baking sheets in the preheated oven.

Roast the onions and apples just till they are browned, about 20 minutes. Roast the pumpkin until it is very soft. About 1 hour.

When everything is done roasting and everything has cooled enough to handle. Combine the pumpkin, onion and apple in a food processor and blend until smooth. Season well with salt and pepper.

Scoop out about 1 cup of the blended pumpkin mix and reserve it for the sauce.

Stir the cheese into the pumpkin mixture and place it in the refrigerator to cool just until it is firmed slightly. About 20 minutes.

Spread out your pasta sheets and place 1 to 2 tablespoons of filling every 2 inches.

Lightly brush the bottom roll of pasta with a little water and place the top sheet on your pasta. Form and cut your ravioli.

When your ravioli has formed, bring a large pot of salted water to a boil.

While the water is boiling, heat the remaining olive oil in a large skillet over medium heat. When the oil is hot, add in the remaining onion and cook just until the onions have softened.

Add in the pine nuts and toast until they are slightly browned. About 3 minutes.

Turn up heat a little and pour in the wine. Simmer the wine until it has reduced slightly.

Stir in the chicken stock and the sage and bring back to a simmer.

Whisk in the reserved pumpkin mixture until it is completely combined and saucy.

Cook the raviolis until they are heated through and toss them in with the sauce.

Serve hot with Parmesan cheese.

Love and Beer Floats

Angela

Apple Pumpkin Ravioli

1 pumpkin (about 3lbs) halved, seeds and pulp removed

5 sprigs of thyme

2 honey crisp apples, diced

1 large onion, half roughly chopped and the other half diced

3 tablespoons olive oil, divided

2 tablespoons sage, finely chopped

¼ cup pine nuts

1 cup white wine

2 chicken stock

8 ounces mascarpone cheese

Homemade ravioli, rolled into thin sheets about 2 ½ to 3 inches wide

Salt and pepper to taste

½ cup Parmesan cheese, freshly grated

Start by preheating your oven to 400 degrees F.

Toss together the large roughly chopped onion chunks and the apples with 1 tablespoons olive oil and lots of salt and pepper.

On a foil line, rimmed baking sheet spread out the apples and onions.

On a seconded rimmed baking sheet, place the two pumpkin halves and put both the baking sheets in the preheated oven.

Roast the onions and apples just till they are browned, about 20 minutes. Roast the pumpkin until it is very soft. About 1 hour.

When everything is done roasting and everything has cooled enough to handle. Combine the pumpkin, onion and apple in a food processor and blend until smooth. Season well with salt and pepper.

Scoop out about 1 cup of the blended pumpkin mix and reserve it for the sauce.

Stir the cheese into the pumpkin mixture and place it in the refrigerator to cool just until it is firmed slightly. About 20 minutes.

Spread out your pasta sheets and place 1 to 2 tablespoons of filling every 2 inches.

Lightly brush the bottom roll of pasta with a little water and place the top sheet on your pasta. Form and cut your ravioli.

When your ravioli has formed, bring a large pot of salted water to a boil.

While the water is boiling, heat the remaining olive oil in a large skillet over medium heat. When the oil is hot, add in the remaining onion and cook just until the onions have softened.

Add in the pine nuts and toast until they are slightly browned. About 3 minutes.

Turn up heat a little and pour in the wine. Simmer the wine until it has reduced slightly.

Stir in the chicken stock and the sage and bring back to a simmer.

Whisk in the reserved pumpkin mixture until it is completely combined and saucy.

Cook the raviolis until they are heated through and toss them in with the sauce.

Serve hot with Parmesan cheese.

Blue Cheese Stuffed Filets with Cherry Red Wine Sauce

When I went to the audition for the Food Network last weekend, I found myself waiting in a corner surrounded by raw food chefs. They all went on and on about energy cooking, Whole Foods vegan presentations and what they would do if they made it on the show and they had a challenge where they had to use meat.

I’m pretty sure I saw one of them flinch when I confessed that I eat red meat.

But you know what, I’m nothing if not myself. And I love meat. Nothing could keep me away from a perfectly prepared filet. Not all the energy in the world. I’m all about health and clean eating, but I’m also about everything in moderation and everything includes steaks like these.

You will need…

4 filets of beef tenderloin, about 6 ounces each

8 ounces blue cheese, sliced

3 tablespoons olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

8 ounces dried cherries, roughly chopped

4 sprigs thyme

8 ounces dried cherries, roughly chopped

4 tablespoons demi-glace

2 ounces cold water

2 tablespoons cornstarch

2 tablespoons butter

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

Make a large slit in each filet and stuff the hole with 2 ounces of cheese. Brush the steaks with 2 tablespoons of the olive oil and heat the 3rd tablespoon of oil in a large skillet over medium high heat. 

When the oil in the skillet is hot, add in the steaks and sear until there is a nice crust. About 2 minutes. Flip and sear the other side. 

Remove the steak from the pan and place it on a rack over a pan or rimmed baking sheet. Finish in the oven till the steak is 140 - 150 degrees F more rare to medium rare. 

When the steak is cooked to your liking, remove from the oven and cover with aluminum foil to rest for 7 to 10 minutes. 

While the steak is finishing, add the shallots and garlic to the pan. Cook the onions down until they are softened. 

Add in the cherries and thyme and stir to combine. 

Deglaze the pan with the wine and continue to slowly simmer the liquid until it reduces slightly. 

Whisk together the water and cornstarch and stir it into the sauce to thicken it. 

When the sauce has thickened, turn off the heat and whisk in the butter and demi-glace.  

Drizzle the sauce over the filets and serve hot. 

Love and Beer Floats

Angela 

Blue Cheese Stuffed Filets with Cherry Red Wine Sauce

4 filets of beef tenderloin, about 6 ounces each

8 ounces blue cheese, sliced

3 tablespoons olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

8 ounces dried cherries, roughly chopped

4 sprigs thyme

8 ounces dried cherries, roughly chopped

4 tablespoons demi-glace

2 ounces cold water

2 tablespoons cornstarch

2 tablespoons butter

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

Make a large slit in each filet and stuff the hole with 2 ounces of cheese. Brush the steaks with 2 tablespoons of the olive oil and heat the 3rd tablespoon of oil in a large skillet over medium high heat. 

When the oil in the skillet is hot, add in the steaks and sear until there is a nice crust. About 2 minutes. Flip and sear the other side. 

Remove the steak from the pan and place it on a rack over a pan or rimmed baking sheet. Finish in the oven till the steak is 140 - 150 degrees F more rare to medium rare. 

When the steak is cooked to your liking, remove from the oven and cover with aluminum foil to rest for 7 to 10 minutes. 

While the steak is finishing, add the shallots and garlic to the pan. Cook the onions down until they are softened. 

Add in the cherries and thyme and stir to combine. 

Deglaze the pan with the wine and continue to slowly simmer the liquid until it reduces slightly. 

Whisk together the water and cornstarch and stir it into the sauce to thicken it. 

When the sauce has thickened, turn off the heat and whisk in the butter and demi-glace.  

Drizzle the sauce over the filets and serve hot. 

Lemony Shitake Mushroom and Asparagus Risotto

Oh goodness. As I’m sitting here thinking if I should write about how I’m headed back to a grueling five days of work in Vegas, or about how I get to meet one of my bestie’s brand new baby tomorrow, and a serendipitous moment occurred.

While I’m lying in bed typing and deleting, typing and deleting, an eye catching commercial came on. And what was it an ad for? Top Chef. My number one must watch show.

A show in which no one can seem to cook this damn dish correctly. I find risotto to be a slow and low stress dish to cook. Yet somehow, chef after chef heads home after cooking it.

Maybe I should teach them a thing or two.

Don’t let their failures stop you from trying this dish. If you add the liquid a little at a time, cook it off slowly, and add in great flavors, you will have a hit every time.

You will need…

1 pound asparagus, tough ends removed and cut into 1 inch pieces

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4 tablespoons olive oil, divided

2 tablespoons butter

1 pound shitake mushrooms, stems removed diced

2 cloves garlic, minced

2 teaspoon chopped fresh thyme

5 cups chicken stock

1 small onion, chopped

1 ½ cups Arborio rice

½ cup dry white wine

1 teaspoon grated lemon zest

½ cup grated Parmesan cheese, plus extra for serving

Salt and pepper to taste

Start bringing a large pot of salted water to a boil.

Toss in the asparagus and cook until slightly tender, about 5 minutes. Drain and rinse with cold water.

In a large pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over a medium high heat. Add in the mushrooms and season well with salt and pepper. 

Cook, stirring occasionally until the mushrooms start to brown.

Add in the garlic and thyme and cook, stirring until the garlic is fragrant, about 30 seconds. Remove from the heat, and set aside with the asparagus.

In a medium saucepan, bring the stock to a low simmer.

While you are heating the stock, heat 2 tablespoons of olive oil in a medium pot over a medium heat. Add in the onion and cook, stirring occasionally until translucent, about 5 minutes. 

Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and the lemon zest and season well with salt and pepper. Stir, often until the liquid is absorbed.

As soon as the liquid has been absorbed, pour in ½ cup of the simmering stock and continue to cook, stirring often until the stock has been absorbed.

Continue to add stock to the rice, ½  cup at a time. Lightly simmer the rice and stock until it is absorbed before adding the next ½ cup. Stir often.

Before the last ½ cup of stock, add in the mushrooms, asparagus and cheese.

Add in the last of the stock and simmer, stirring consistently until all the liquid is absorbed.

Serve hot topped with a little extra cheese.

Love and Beer Floats

Angela  

Lemony Shitake Mushroom and Asparagus Risotto

1 pound asparagus, tough ends removed and cut into 1 inch pieces

4 tablespoons olive oil, divided

2 tablespoons butter

1 pound shitake mushrooms, stems removed diced

2 cloves garlic, minced

2 teaspoon chopped fresh thyme

5 cups chicken stock

1 small onion, chopped

1 ½ cups Arborio rice

½ cup dry white wine

1 teaspoon grated lemon zest

½ cup grated Parmesan cheese, plus extra for serving

Salt and pepper to taste

Start bringing a large pot of salted water to a boil.

Toss in the asparagus and cook until slightly tender, about 5 minutes. Drain and rinse with cold water.

In a large pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over a medium high heat. Add in the mushrooms and season well with salt and pepper. Cook, stirring occasionally until the mushrooms start to brown.

Add in the garlic and thyme and cook, stirring until the garlic is fragrant, about 30 seconds. Remove from the heat, and set aside with the asparagus.

In a medium saucepan, bring the stock to a low simmer.

While you are heating the stock, heat 2 tablespoons of olive oil in a medium pot over a medium heat. Add in the onion and cook, stirring occasionally until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and the lemon zest and season well with salt and pepper. Stir, often until the liquid is absorbed.

As soon as the liquid has been absorbed, pour in ½ cup of the simmering stock and continue to cook, stirring often until the stock has been absorbed.

Continue to add stock to the rice, ½  cup at a time. Lightly simmer the rice and stock until it is absorbed before adding the next ½ cup. Stir often.

Before the last ½ cup of stock, add in the mushrooms, asparagus and cheese.

Add in the last of the stock and simmer, stirring consistently until all the liquid is absorbed.

Serve hot topped with a little extra cheese.