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Posts Tagged ‘Meatless’

Though it was a couple off weeks ago now, I am posting about our trip to Epcot’s Food and Wine Festival. We spent one day there walking around and eating random food. Something that was new this year was this little notation, the green V, on the sign that an item is vegetarian (see the first photo). In the second, third, and fourth photos you can see Ashley walking back from the booth with her random dish, Ashley’s favorite, the Heirloom Tomatoes at the American booth, and a photo of the tomatoes in the jar waiting to be sliced(Ashley made me take that). After we had eaten all that we could we headed over for our free photo with the characters. Because we ate so many different things I thought I would try and gallery view of the food instead of inserting every single photo. Hopefully it works out.

We had a great time and I hope that we can find time to get back and eat more though with my new schedule, I’m not sure how that will work out.

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So, I was recently invited to try out a recipe and write about it. In keeping with full disclosure, I was given money to buy the ingredients to make this dish. The recipe came from the culinary arts college in Baltimore and featured my favorite food, mushrooms. Here is the recipe:

Portobello Mushroom Ravioli with Brown Butter and Sage

Pasta Dough

(Yield: 3 pounds)

Ingredients:
2 lbs. All purpose flour (Or as needed)
Pinch Salt
8 Eggs
2 oz. Water
2 oz. Oil

Method:

Combine the flour and the salt in a bowl and make a well in the center. Place the eggs, oil and water in the well. Working as rapidly as possible, gradually pull the flour into the liquid ingredients and stir until a loose mass forms. As the dough is mixed, adjust the consistency with flour or water. Turn the dough onto a floured work surface and knead until the texture becomes smooth and elastic. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least one hour.

The Filling

(Yield: 1 1/2 quarts)

Ingredients:
10 ea. Portobello mushrooms (Cleaned and sliced with the gills off)
4 ea. Sweet Onions (Sliced)
4 ea. Garlic Cloves (Sliced)
1 C Parmesan cheese (Grated)
1 C Marsala wine
1 T Thyme (Chopped)
1 T Sage (Chopped)
2 T Butter
To taste Salt
To taste Coarse ground black pepper
To taste Nutmeg

Method:

Caramelize the onions in one pan and reserve. Saute the mushrooms in a sauté pan with olive oil, seasoning with salt and pepper. When the mushrooms have a nice dark color from caramelization, add the garlic and sweat. Once the garlic is aromatic, deglaze the pan with the wine and add the caramelized onions, thyme, and sage. Cook until all of the liquid is gone. Fold in the cheese and season to taste with the salt, pepper, and nutmeg. Cool.

At service:

Boil five ravioli until they float. In a hot sauté pan, with two tablespoons of butter and two sage leaves, sauté the ravioli until the outside is slightly golden brown.

Though it is sort of like telling the punchline of a joke before the joke itself, here is the delicious and delicious looking finished product:

I must say that the dish turned out quite well. Both Ashley and I enjoyed it very much. The flavor and the texture of the filling turned out very nice. Ashley liked that the filling wasn’t mushy like it sometimes can be. I wasn’t sure that the dish would have been much different had it been just pasta with mushrooms and cheese but then Ashley pointed out that the ravioli provided a nice texture with thicker dough around the outside. She was right of course. I did enjoy it as a ravioli instead of a pasta.

Here is my process:

One thing I must mention about making the dish is that I wouldn’t recommend this recipe to anyone that has never hand-made pasta or ravioli before.  It’s not that I wouldn’t recommend people to try a new recipe or technique, because I’m telling my friends all the time how good home-made pasta is, but that this recipe doesn’t specify the steps to take in turning your lump of dough and filling into a successful ravioli. By successful I mean that it doesn’t fall apart completely when boiling. Ashley and I frequently make our own pasta and have made ravioli many times, so we knew what to do and how to do it. We have a pasta machine that helps as well because we didn’t have to roll out the dough by hand. Also, we did not make the entire amount that was specified by the recipe as it made a LOT of food.

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Last week we had an impromptu dinner with Ashley’s parents where I pulled out some ingredients from the fridge and made something delicious.  I used spinach, garlic, pecans, tomatoes, mozzarella, and olive oil for the sauce.

Over pasta and with bread, it was delicious.

I also made a tasty dinner at home a couple of days ago.  I made a second attempt at meatless meatloaf.  I mixed carrots, spinach, pecans, mushrooms, breadcrumbs, an egg, and some seasonings for the “meat” part of it.

Baked on 375 with cheese on top for 25ish minutes.

Served with rice and my specially made meatless meatloaf sauce which may have included ketchup, soy sauce, milk and a special ingredient.

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