After my brief break, here is my first meal back. I had seen some different variations of doing these and then when I was at the store, figured I’d try making my own version. So here we go, sweet potato ravioli (the store had white sweet potatoes).
Before I go into the details, it is worth noting to make these you need either a mandolin or a slicer (I have a De Buyer Kobra V-slicer) as the slices need to be almost paper thin. Simple, start off by peeling the potatoes and then utilizing the slicer slice it long ways to have nice large slices. Place parchment paper on a baking sheet and wipe with olive oil. Then put the slices on and put in oven for about 5-10 minutes on 400 (DO NOT want them to brown,they are done when they are somewhat pliable).
For the stuffing I used a variety of mushrooms (morel, black trumpet, and bella). I sauteed them with some garlic, oil, and some kale. This was then put in the chopper/processor and done until small pieces (not quite puree).
The potato slices I then wiped on one side with egg, placed some of the stuffing in and then folded over. They were then pan seared on both sides to cook through.
Separately, I took some Kale added some olive oil, white pepper, and some orange peel and sauteed. I then added on top some honey and crushed almond slices.
After my last post of broiling a steak, I figured I’d go in a bit of a different direction and stay away from meat for this meal.
The first course I planned was a mushroom based tart. The tart you can either make the dough (as I did) or you can buy a pre-packaged phyllo dough and use as well. For this recipe I sauteed mushroom stems, garlic, and radish with some salt and pepper until nice and tender. Separately, I had roasted some walnuts with some cinnamon and allspice. Both of these were then blended together not quite to the extent of a puree. They were then placed into the tarts (I used small tart dishes) and then placed the mushroom caps on top and then baked for approximately 25 minutes on 400. I served with a garlic infused foam on the side.
At first, the second (or main course) in this case was a little harder for me to come up with as I usually have some form of meat or fish along with my meal (unless it is a strict pasta dish). In this case, I took a pasta-type approach and made some vegetable style ravioli/potsticker.
Lately, Besides what I have been reading about, I had tried a few dishes out with beets and it seemed to be a nice direction to head in. Jean Georges has this nice recipe which utilizes a lighter dough (also thinner) dough than a traditional ravioli and incorporates beet greens into the filling. For my take, the filling consisted of beet greens and carrots (chopped up fine) and they were sauteed with garlic (also fine chopped). The beet greens upon completion were themselves chopped up finely. I then added both ricotta as well as parmesan cheese and let cool for about an hour. I then made the raviolis by hand.
For the sauce, the beet itself was utilized. It was rather simple too. All there was was slice up the beet, put in small pot and cover with water. I also added some butter. This was then put on the stove and then reduced down until only a few tablespoons of liquid was left. The beet slices themselves can also be served on the side.