WON TON RAVIOLI W RICOTTA CHEESE/MUSHROOMS IN TOMATO/COCONUT MILK SAUCE 7-13

This is the lazy man’s ravioli, using won ton wraps in the place of pasta dough. Short on labor, but not on taste, the secret is the filling and the sauce. Today the filling was dictated by the mushrooms that had to be used…it seems that is usually the case with the mushrooms I buy…I wait until the last minute. But I digress.

The sauce comes from an appetizer I shared with Amy at an Italian restaurant in Oak Park a few years ago. It was a soft, creamy tomato sauce with coconut milk added. I’ve since made it several times…without a recipe I just “judge” the amount of coconut milk to add.

INGREDIENTS:

Package of Won Ton wrappers
Diced tomatoes
Garlic
Fresh Basil, Oregano, parsley
Olive oil
Coconut milk

For the filling:
Ricotta cheese, chopped basil, oregano, thyme, and parsley
Mushrooms, finely chopped and cooked in olive oil and garlic.

PROCESS;

The filling…mix the ingredients in a suitable bowl. I used about ½ cup of ricotta cheese and one package of mushrooms and had more than enough for 24 ravioli with some left over.

Add a teaspoon of the filling to the center of a won ton wrapper, moisten the edges with water using a basting brush and cover with a second wrapper, sealing the edges with pressure from you finger. (It may take a little practice, but it is really quite simple.)

The sauce…sauté garlic in olive oil, then add the diced tomatoes and fresh basil and cook for about 15 minutes. Place in blender or food processer and blend to a creamy consistency, return to the pan and add coconut milk and cook over low heat for 10-5 minutes.

COMMENTS:

OMG…this is delicious. I know…I get carried away with my own cooking. But it really is good. The only problem with the Won Tons is their tendency to stick together, so this one of the few times I add olive oil to the water.

THE LAST OF THE LEAST

Earlier this month I posted pics of some of my earliest work from my new studio in Paducah. Unfortunately there are a few more of these less than memorable pieces to be presented for your viewing pleasure.


board and paper collage 2...10x12


Board and paper collage 1...10x12


Clay mono type collage on panel...12x14


Clay mono type collage...8x5



from the train 2...acrylic-mixed media on canvas...14x18

I can assure you that this is the last of the lot, and that future artwork on this site will be of a much higher quality...at least in my humble opinion. I appreciate your tolerance in allowing me to unburden myself.

FUSILLI-SHRIMP SALAD...7-11

It is way too hot to have 2 burners going, even with the ac on. I decided early this morning that tonight we would have a pasta salad. It was only later in the afternoon that I discovered that the Arugula in the fridge was beyond use. However there were some beet greens, and with Patience’s caring hands they were sautéed and proved to be the perfect compliment to the salad.



INGREDIENTS:

Fusilli
Shrimp (frozen and cooked…thawed and chopped)
Beet greens
Tomato
About 3 heaping tablespoons of Mayonnaise
Fresh basil, oregano, and parsley, chopped
Lemon juice and zest
Dill seeds….fresh dill would be better
Cucumber, peeled and diced

PROCESS:

Cook the pasta, drain and rinse under cold water and place in bowl.

Mix the lemon zest and juice, along with half of the herbs, into the mayonnaise, then mix the cucumbers, the mayonnaise, and the shrimp into the pasta and refrigerate until chilled.

Roughly chop the beet greens and sauté in olive oil with garlic for 3-4 minutes.

Serve the pasta over slices of tomato along with the greens, and whenever possible, add a slice of Kirchoff’s ciabatta bread.

COMMENTS:

This was really good. The big surprise was how well the beet greens complimented the other flavors.

PASTA ALLA PEDRO 7-10

Tonight I cooked for my friend Harvey, a.k.a. Pedro. Although it is Sunday it was too hot to have a pot of gravy simmering on the stove for 2-3 hours, so the next best option was a cool summer pasta, and I found all that I needed in the fridge to make it happen.

INGREDIENTS:

Shell pasta
Grape tomatoes, cut into halves and quarters
Celery
Fresh basil and Oregano coarsely chopped
Mozzarella
Garlic and onion
Sausage bits
Cucumber, peeled and diced
Olive oil
Fresh lemon juice
Parmesan cheese

PROCESS:

Prepare all the ingredients and place in bowl, drizzle with olive oil and lemon juice mix well, and allow to sit for about 30 minutes.



When the pasta is done place in serving dish and mix in the “sauce”. Drizzle with olive oil and serve.

COMMENTS:

We all agreed that this was something special. It was light, flavorful, and a perfect dish for a warm summer evening. A glass of cool Pino Grigio made it even better.

But…best of all…was the company of my lovely wife and my dear friend.

HARVEY AND ME...

My dear friend Harvey is back in town for several days so the pasta routine has been pleasantly disrupted and will resume tomorrow. But delightful dining has not, and I offer yesterday's lunch as evidence.




What you see is 2 slices of toasted Kirchoff's Ciabatta bread, Mozzarella cheese, and fresh tomatoes, drizzled with olive oil and fresh lemon juice. A dollop of basil pesto and Arugula and Basil garnish complete the dish.

A small glass of red, Italian table wine and a good friend complete the elegant mid-day meal.

PASTA WITH SUMMER VEGGIES 7-7

Let me say right now that getting this meal posted took nothing less than a Herculean effort on my part. In fact, if I were not a tiger it probably wouldn't have happened. As I stroked this keyboard Swede William was doing his best to mount Simmer as they scrambled all around the island in our kitchen because his hind feet could not get traction on the tile floor. Still I typed on. Eventually Patience and Laurie realized that the amorous couple would have and easier time outside, where they were finally able to do the deed.

I had an idea of what I wanted to do with the zucchini and green beans but wasn’t sure if it would work…I am pleased to say that it did…exceeding my expectations.



INGREDIENTS:

Shell pasta
Green beans
Zucchini, cut length wise into thin strips about 4-5 inches long
Fresh basil, oregano, and parsley
Garlic and onion
Olive oil
Potatoes,cut into small cubes
White wine
Lemon juice

PROCESS:

Toast the potatoes in olive oil and set aside on paper towels to drain.

Boil the green beans for 4-5 minutes, drain, and set aside.

Saute the garlic and onion in olive oil, then add the zucchini plus a splash of white wine, juice from half a lemon, butter, and the fresh herbs. Cook until the zucchini is soft (it may be necessary to cover the pan for several minutes.

About 5 minutes before the pasta is finished add the green beans to the pan and cook over low heat.



Place the pasta in a serving bowl, mix in the veggies, and sprinkle with the potatoes. Drizzle with olive oil and serve.

COMMENTS:

This dish was a pleasant surprise and I recommend it without reservations. I was especially delighted with the zucchini. The lemon added a great touch.

BEET GREENS PESTO 7-6

Cooking for myself tonight so I decided to experiment…with an abundance of beet greens in the fridge I thought I would try making pesto.


I know...;it is not the most attractive looking dish...but wait till you taste it!!

INGREDIENTS:

Gemelli pasta (almost any kind will do…this is what I had on hand, just enough for one serving.)
Beet greens coarsely chopped…about 2 cups
Parmesan cheese…about ¼ cup
Garlic
Fresh basil leaves chopped…about 5-6 leaves
Olive oil
Pistachio nuts…about 1/4 cup

PROCESS:

Boil the beet greens for 4-5 minutes, drain, and place in food processor along with the remaining ingredients and pulse to a creamy paste.

Cook the pasta in the water used to cook the beats. Drain and mix in the pesto plus added cheese.

COMMENTS:

This is much, much better than it looks. If you ever serve this to guests use some colorful garnish to add to its visual attraction. The flavor will take care of the rest.

I’m anxious to get Patience’s impression.