SAVORY DISHES
Butternut Squash Ravioli with Rosemary Oil
| 1/2 lb. butternut squash, peeled, seeded and diced into 1/2" cubes | 1 1/2 tsp minced fresh rosemary |
| 1/4 c extra-virgin olive oil | 1/4 c heavy cream |
| Kosher salt and freshly ground black pepper | 1/4 c freshly grated Parmigiano Reggiano cheese; more for serving |
| 1 clove garlic, minced | 36 square or round wonton wrappers |
1. Put squash, 2/3 cup water, 1 T oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until water simmers; cover and steam squash until just tender and water has just evaporated, 5-6 minutes; check often. Stir in garlic and 1/2 tsp. rosemary; sauté until fragrant, about 1 minute. Transfer to a food processor and add cream, Parmigiano, and a few grinds of pepper. Process, scraping bowl as needed, until mixture is mostly smooth.
2. While squash cools slightly, wash the sauté pan and
fill with 2 qt. water and 1 T salt; bring to a simmer over medium-high heat.
With a large wire rack and a small bowl of water close by, lay 6 wonton wrappers
on a clean, dry countertop. Drop a rounded teaspoon of the filling in
center of each wrapper. Brush edges of each wrapper with a little water.
Fold each wrapper to create a triangle or half-moon, pushing out any air bubbles
an depressing edges to seal completely. Transfer ravioli to wire rack;
repeat process with remaining wonton wrappers and filling, making sure
countertop is dry after each batch.
3. Heat remaining 3 T oil and 1 tsp rosemary in a small skillet or saucepan over
medium heat. When rosemary starts to sizzle, take pan off heat.
4. Drop half the ravioli into simmering water. Cook until wrapper over
filling starts to wrinkle and ravioli turn translucent, 3-4 minutes. With
a large slotted spoon, transfer six ravioli to each of three pasta plates.
Repeat to cook remaining ravioli. Drizzle each portion with 2 tsp of the
pasta cooking water and 1 tsp rosemary oil, then sprinkle with a little
Parmigiano, and serve immediately.
Serves 6.
Hearty Mushroom Barley Soup
| 3/4 to 1 cup barley | 5 medium-sized carrots, cut into 1/4" slices |
| 2 T olive oil | 1/4 cup white dry vermouth, dry white wine, dry red wine or dry sherry |
| 3 medium-sized stalks
celery, sliced or 2 large onions, depending on taste, or substitute shallots |
1 1/2 tsp salt |
| 1 1/2 lb mushrooms, thinly
sliced or chopped - white, or a mix of wild mushrooms such as crimini, oyster or shitake |
1 pinch pepper |
| 2 T tomato paste | 1 tsp cumin, curry or coriander, optional |
| 28-32 oz broth - vegetable,
chicken or beef |
Fresh sage or other herbs for garnish |
1. Heat barley and 4 cups water to
boiling in a 3-quart saucepan. Cover and simmer 30 minutes. Drain
barley and set aside.
2. In a larger Dutch over or saucepan over medium-to-high heat, heat olive oil.
Add celery and onion; cook 8 to 10 minutes, until golden, stirring occasionally.
3. Increase heat to high; add mushrooms and cook 10-12 minutes, until
liquid evaporates and mushrooms are lightly browned, stirring occasionally.
4. Reduce heat to medium-high; add tomato
paste and cook, stirring, 2 minutes. Add broth, carrots,
vermouth/wine/sherry, salt, pepper, optional) seasoning, barley, and 4 cups
water; heat to boiling.
5. Reduce heat to low; cover and simmer 20-25 minutes, until carrots and
barley are tender.
6. Garnish with sage or other herbs, to taste.
Ceviche
| 2 lbs firm, fresh red snapper fillets, cut into 1/2" pieces, completely deboned | 2 tsp. salt |
| 1/2 cup freshly squeezed lime juice | Dash of ground oregano |
| 1/2 cup freshly squeezed lemon juice | Dash of Tabasco or a few grains of cayenne pepper |
| 1/2 purple onion, finely diced | Cilantro |
| 1 cup freshly peeled, seeded and chopped tomatoes | Avocado |
| 1 serrano chili, seeded and finely diced | Tortillas or tortilla chips |
1. In a non-reactive casserole dish, either
Pyrex or ceramic, place fish, onion, tomatoes, chili salt, Tabasco and oregano.
Cover with lime and lemon juices.
2. Let sit covered in the refrigerator for an hour, then stir, making sure
more of the fish gets exposed to the acidic juices. Let sit for at least 6
hours, giving time for the flavors to blend.
3. Serve with chopped cilantro and slices of avocado, with heated tortillas for ceviche tacos or with tortilla chips.