Local Butternut Squash & Pecan Ravioli With a Creamy Sage Sauce

I usually make my own ravioli, but I saw these fresh ravioli at the farmers market, and had to try them!

I was delightfully surprised!

San Juan Pasta Companies Butternut squash and pecan ravioli, with leeks and mixed greens, with a brown butter sage sauce, with a little cream.

I started making these with a sage brown butter sauce, but changed my mind at the end by adding a little cream...

Recipe for four:

1 packet ravioli
2 leeks, chopped, light green and white parts only
1/2 c shallots or red onion, finely chopped
2 cloves garlic, finely chopped
2 big handfuls of baby mixed greens or chard, rough chopped
8 fresh sage leaves, finely chopped
more fresh sage leaves fried for garnish
salt and pepper
1/2 c cream
1/2 c white wine
1 T butter

First fry a few sage leaves in a little olive oil, make sure they are dry, if they are wet they will spit at you, and maybe even burn you.  When done set them aside on some paper towels.

Get the salted pasta water going.  While that's happening put a little olive oil into two saute pans, using a large one for the greens and a small one for the sauce.

Over medium high heat add the leeks and garlic to the big one and season.  In the smaller pan add the red onion or shallots.  Cook to soften but not brown.

When the leeks are done, add the greens and lower the heat to low, to wilt.

When the shallots or onions are done, add the wine and reduce it almost all the way.  While that's happening start cooking the ravioli.

When the wine has reduced add the butter and brown it just a little, this will bring out a nice nutty flavor.  Add the sage and cream and reduce a little bit.

Drain the ravioli and return them to the pan, and pour on a little extra virgin olive oil to coat.

Plate on to warm plates and garnish with the fried sage leaves.

Bon Appetit!  Chef Hobbes

Quick Creamy Chicken Curry

Here's a recipe for using that leftover chicken from Sunday's roast...  It's quick and cheap, and kid friendly.

Recipe for four:
1 small sweet potato cubed
1 yellow onion chopped
4 celery stalks chopped
3 cloves of garlic finely chopped
2 c cooked chicken
2 T mild curry powder
1 pint heavy cream
2 T butter
2 T olive oil
2 c jasmine rice

First get your rice going, always cook your rice with homemade stock instead of water, if you have it!

In a large saute pan, add the butter, oil and heat over medium high heat.  When it's hot add all the vegetables and cook until soft but don't brown.  When it's cooked add the curry powder and stir well.  Then add the chicken and the cream.  Now lower heat to low, and warm the chicken through.

How easy and quick was that!

Bon Appetit!  Chef Hobbes

Flat Iron Steak with a Green Peppercorn Cream Sauce...

In no time at all you can whip up this classic sauce!  It's easy and the prep is simple.  Try it, you'll love it.

This dish should keep Larry quiet for a bit!

We served our meat with roasted acorn squash, which is coated with olive oil and seasoned with salt and pepper.  Then put in the oven at 325* for an hour.   We also had caramelized onions and garlic, with kale.  To caramelize the onions just chop or slice finely and saute in olive oil over medium high heat.  When they start cooking and get soft, add the garlic and turn the heat down to low.  Now leave them alone for 15 minutes, then add the chopped kale, stems removed, and season.

For the meat.  The meat should at room temperature for about an hour before cooking.  This step helps the meat cook evenly.  Get a saute pan nice and hot.  Rub or brush the meat with olive oil and season with salt and pepper, then place in the hot pan.  Cook until nice and brown, then turn and do the same.  The meat should be very rare still, so move to another pan and place in the oven to finish.

Sauce for two:
1 cup red wine
1 teaspoon green peppercorns
1/2 cup beef or vegetable stock
1/2 cup cream

Clean out the pan that you cooked the meat in by wiping with a paper towel and scrape out any burned bits.  Now place the pan back on the stove over high heat, when it's hot, add the wine and reduce until about two tablespoons.  Then add the stock and do the same.  Now add the peppercorns and cream, lower the heat to medium and reduce the cream a little.  This only takes seconds!

Sauce your warm plates, and place the meat on the sauce, now add your vegetables.  You can put the rest of the sauce on top of the meat because you won't want to waste any!

Bon Appetit!

Sherried Mushrooms With Spinach and a Baked Egg...

What a fantastic Sunday morning breakfast!

Recipe for 1:
1 shallot or 1/4 red onion finely chopped
6 brown mushrooms sliced
handful spinach chopped
1/4 cup sherry
1/4 cup heavy cream
1 egg
pinch of nutmeg
1/2 tablespoon butter
1 teaspoon parmesan cheese

Over medium high heat melt butter in a saute pan. When butter is hot add mushrooms and brown. Then add shallot or onion and soften.  Pour in the sherry and reduce until all of the liquid has gone.   Add cream and spinach. Reduce cream a bit and wilt the spinach.

Transfer mixture to a ramekin and crack open an egg, and put it on top. Now sprinkle with a little parmesan cheese, and bake in a hot oven set at 350* for 15-20 minutes. When the egg is cooked add a pinch of nutmeg and serve.

Bon Appetit!