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Dinner(s) With TCR! September 24, 2009

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Courtesy of the last ‘shrooms of the season.

First, a Bolete quesadilla, made in this case with a pair of King Boletes.

This was fun, doing the mushrooms first at high heat, then adding celery and chunky garlic, then taking the whole lot out and reserving it before adding a little butter and frying a large flour tortilla a bit ’till it was ready to receive back the ‘shroom filling:

bolete quesadilla

It folded over quite nicely, thank you, before I crisped it up for the kill.

‘Twas guuud.

‘Twas equally guuud to think of something to do with my last harvest of chanterelles for the season.  They’re a summer mushroom around here, and are most likely done blooming.

I sautéed the chanterelles with celery and sun dried tomatoes, then unceremoniously removed them all from the pan and replaced them with my new love, fresh goat cheese raviolis poached in chicken broth.  Then, as above, I added back the niceties to dish up Raviolis with Wild Mushrooms:

raviolis and chanterelles

I made noises eating this.  I may have bothered the neighbors.  I didn’t care.  Life is too short to not appreciate what’s good, and I’m just not into dampening my enthusiasm for what I have left of it.

Not that I’m checking out, mind you, but I’m no Spring chicken either.

And one never knows, now, does one?

Dinner With TCR – Mushrooms, Part 1. September 10, 2009

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My fridge is bursting with ‘shrooms!  They’re being crushed beneath each others’ weight, forcing the half-and-half to sweat and fade on the counter, keeping me up late at night, challenging my imagination and culinary stamina.

What to do with a basketfull of Black Trumpets?

black trumpets

…or a bag’s worth of Eastern chanterelles?


Perhaps a breakfast omelet of local duck eggs, chanterelles, caramelized onions and cheddar:

chanterelle omelet

…and a dinner of black trumpets and chants with garlic, white wine, basil and a crumble of Gorgonzola, served over fresh lobster raviolis:

trumpets over raviolis

… prime examples of my Hundred Yard Diet, being largely from my garden and the nearby woods.

If anyone has a pickling recipe for a shopping bag’s worth of Oyster mushrooms, I’d be more than happy to entertain it, as my half-and-half needs a place to stay…

Dinner With TCR! April 13, 2009

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Tonight (well last night,) pesto chicken and red pepper raviolis over wilted baby spinach:

pesto chicken

The leftovers will make killer quesadillas.  😉

Dinner With TCR! February 22, 2009

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Tonight, fresh pumpkin-sage raviolis, topped with a ratatouille of leeks, roasted red peppers and some of my own dried wild mushrooms, in this case a medley of boletes, the fabled cèpe of French culinary fame:

raviolis and cepes

…with a few other flavors thrown into the sauté, like garlic and anchovies and vegetable broth and white wine, in this case a decent Gruner Veltliner, 2007.

Came out pretty good for blind gastronomic groping.

Flame Grilled! September 24, 2008

Posted by littlebangtheory in Dinner with TCR, poetry.
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…Veggies from my garden:  summer squash, Hungarian wax papers, and red onions. Veggies from the farmer’s market:  organic wax beans, bought from a farmer who smilingly and lovingly gives all the left-over stuff away at the close of the market.  Seems like he’d rather you have it than see it wilt.

I paid for the beans before closing time, but it was that weekly attitude of his that made me check his stand out first among the many to chose from.

Grilled on the porch/deck, with frequent spoonfuls of olive oil drizzled over it to flame the grill, and a stick chucked in the corner of the grill to let the lid close only half-way, for that smoky effect:

…and served over (sorry to bore you with this stuff, but it’s one of my favorites) fresh mascarpone raviolis:

I was pleasantly surprised that the simple marinade of vinegar, olive oil and tamari, applied a mere 15 minutes before grilling, added so much flavor!

Plan B. July 28, 2008

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So “Plan A” was to try to make raviolis out of a mushroom I found.

But I couldn’t find my flour, which of course shot that plan all to hell.

So I did the next best (and way easier) thing and cooked some good, freshly made store-bought units:

(These being of the Roasted-Red-Pepper-and-Smoked-Mozzarella variety)

Then sautéd the first fruits of my garden into a sauce built around the afore-mentioned mushroom.

I got a little red onion and a handful of basil on the board, then minced half a bulb of fresh garlic:

Then I toasted the ‘shroom and garlic in a thin slick of Extra-V olive oil, mostly ’cause I can, and added the red/green onion a bit later. As the mixture danced on the razor’s edge of carbonization, I splashed in a couple ounces of white wine, full-throttling the heat ’till it all exploded in a cloud of spicy steam and pan-bound sugars.

“I dream of caramel, and long for you…”

Yes, dream on, I’m not quite done.

Out with the veggies, in with the cream, and deglaze ’till it’s a done deal, the bubbling reduction containing every atom of its original incarnation, but now transformed into sugars and a thick sauce, into which the veggies return, are tossed, and are ladled onto the waiting raviolis:

Toasted Wild Mushroom (of unspecified genus) in a White Wine/Cream Sauce on The Raviolis of Your Dreams.

Enjoy it while you can.

OK, A Dinner. June 22, 2008

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Organic baby spinach wilted in extra virgin olive oil, with garlic scapes, roasted garlic, roasted red peppers, pine nuts, capers and some shiitake mushrooms, served over fresh, local raviolis filled with spinach and ricotta cheese:


Dinner With TCR May 31, 2008

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OK, enough of the socio-political stuff – it’s time for dinner!

Tonight, some fresh Spinach and Roasted Garlic Raviolis, topped with a Hot Sopressata and Ramp Cream Sauce, and served with a side of wilted organic baby spinach and red Cerignola olives:


UPDATE: This tasty dish got stuck in WordPress’ craw ’till this morning, so “tonight” looks a little goofy up there. Musta been one of those unpitted olives…

An Actual Dinner! April 7, 2008

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OK, so tonight I got down to the business of assembling yesterday’s ingredients into tonight’s dinner!

I started with some fresh raviolis stuffed with artichokes, roasted tomatoes and mascarpone, added some oil-wilted baby spinach, and tossed it all with some green olives marinated in herbs de Provence and a rustic pesto of roasted red peppers, almonds and garlic:

It did me fine.