Mushroom Ravioli over Chorizo Bolognese

Cooking fresh ravioli takes minutes. Make this sauce over the weekend and its ready to go when you get home from work one night. Freeze some for yet a second round of fast weeknight comfort food.

About 1-2 dozen fresh mushroom-filled ravioli, serving 4
fresh herbs, if you have them
1 lb fresh, ground chorizo
2 cloves garlic, minced
1 tsp herbes de Provence, or Italian herbs
2 Tbsp anchovy paste (from a tube), optional
1 6-oz can tomato paste
1 28-oz can crushed tomatoes

grated Parmesan or Romano cheese

Get the Bolognese going by tossing the chorizo into a large wide skillet. Brown the chorizo for about 8-10 minutes and then add the garlic and herbs. Cook another 2-3 minutes.

Now add the anchovy paste and the tomato paste. Cook another 5 minutes. Be sure there is enough oil so that the mixture does not burn. Cook another 5 minutes or so until the mixture matures and the color develops. The flavor will follow.

Add the crushed tomatoes and stir. Simmer for as long as you can possibly stand… Probably another 30-60 minutes would be recommended.

When you are about a half an hour away from serving, heat 2 quarts water to a boil in a medium pot for the ravioli. Salt generously.

Add the fresh ravioli to the boiling water and cook just until al dente.

Serve ravioli over Bolognese sauce. Garnish with fresh herbs and grated cheese.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog