Cheese Ravioli with Creamy Wild Mushroom Sauce

We love fresh pasta especially stuffed pasta. The usual choice is ravioli although I sometimes make cannelloni; those long tube-shaped ones that I stuff with this same filling and bake with tomato sauce and mott cheese.  This time I made puffy ravioli well stuffed with a simple ricotta and parmesan cheese filling. The sauce was my homemade wild mushroom and cream sauce. Links of country sausage was added as a protein as well as a hearty side of steamed homegrown Romano green beans. It was a great meal. We enjoyed an excellent Riesling from Boundary Breaks Vineyard in the Finger Lakes of New York State with this meal; used some in the sauce too.

I have decided to share with you today both the pasta recipe, it’s filling and the sauce I served. This pasta dough can be formed into wide ribbons like fettuccini if you prefer.  The pasta dough is based on one from my favorite cookbook; Annalise Robert’s Classic GF cookbook: “Gluten-Free Baking Classics”. In the back she has a few items that are not so much baking but are essential recipes including this one. I upped it by half.

The sauce is a simple cream sauce. You could use baby Bella mushrooms or even plain white mushrooms. Do not use canned ones; this is definitely a recipe where the shrooms shine and canned is just unacceptable.  I used whole cream but I suppose you could use something lighter like half and half or whole milk. Nope on the skim milk folks!

Ravioli with Wild Mushroom Sauce

Pasta:

1 ½ cups King Arthur basic flour blend

¾ tsp. xanthan gum

3 eggs

Put flour and gum in stand mixer bowl; blend. Add eggs. Blend 1-2 minutes until a fully formed and smooth dough is created. Wrap in plastic if you aren’t using it immediately.  Roll out in thirds, keeping rest wrapped so it doesn’t dry out. I had to hand roll this batch as my pasta machine is just acting up. I made a long thin band about 4 inches wide. Due to my machine I lost nearly a quarter of the dough; you should get 4 long bands. I ended up with 15 ravioli; if you use all the dough  you should get 20.

Cheese Filling:

5/.6 of the container of whole milk ricotta

1 large egg

¼ cup freshly grated parmesan cheese  – Mix  the ingredients in a bowl.

I put out a bowl of water to dip my finger in. I dollop about a Tbsp. of filling every 4 inches. My favorite tool for ravioli making is a wheel that cuts zigzag points. It seals the edges perfectly. So I cut between the filing bloops and fold over the dough for each after wetting the edges with my fingertips making sure to press out from the filling to get the air out of the ravioli . Press and then recut all around except the fold using your knife or ravioli roller. You could cut the fourth edge if you like. Be sure  to have a sheet pan sprinkled liberally with flour ready to receive the ravs. Put them about an inch or two apart on the sheet. Cover with plastic wrap to keep them moist. 

Mushroom Sauce:

Ingredients

½-1 lb. wild or baby Bella mushrooms sliced medium wide. Not thick or thin

½ a large onion or a whole smaller one, diced small

2 garlic cloves minced

3 Tbsp butter

½ cup dry white wine; Riesling works well

½ cup veggie or chicken broth

1 big sprig or 2 smaller ones of fresh thyme

1 Tbsp. cornstarch and 2 Tbsp cold water

2/3 cup heavy cream

1-2 Tbsp. finely chopped fresh parsley

Directions:

Heat butter in big frying pan, add mushrooms and let them cook a few minutes; once they have shrunk a bit in size add the onion.  Cook a few more minutes until mushrooms and onion are softened. Add garlic; cook another minute. Add wine, cook 2-3 minute, add broth, cream and thyme. Simmer 5-6 minutes, do not boil or the cream may curdle. Should get thicker by half. Add cornstarch slurry and mix well. Let cook 1-2 minutes to thicken sauce.  Add parsley, salt and pepper to taste. Pour over pasta and enjoy!

Turkish Fig and Yogurt Cake

We enjoyed the most amazing cake last night.  I used 10 of my own homegrown figs in it.  It is sort of like if your cheesecake recipe and your dessert souffle recipe had a baby together: light in texture, delicate orange hints and quite scrumptious. Simply exquisite in my estimation. chicken-gumbo-002

Not that much sugar, lots of Greek yogurt, a few eggs, some flavorings and very little flour.  It was very easy to put together; sort of like making a dessert soufflé. I mixed the yolks with the sugar and then the flour added in bit by bit with a whisk.  My stand mixer made the egg whites into fluff and I folded them into the yolk/sugar mixture.  Spooned into a buttered cheesecake pan and laid the cut halves of the figs into the batter. Bake it and BOOM; an amazing dessert fit for a king and queen!  It does puff up a lot as it bakes; don’t worry; it will sink somewhat; can’t stay puffed when it cools.

The flavor was a lemony, fluffy light cake but the figs were the star attraction.  If you like figs; this is your cake!

The recipe is from fearless dining: here is a link to the original I used to create my cake.  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.

I made only a couple of changes to fit what I had in my pantry.  This is a spectacular cake to serve to company. Just need those fresh figs and some yogurt. I got mine at Aldi’s.  Their store brand Greek yogurt in a big size has wonderful flavor and texture. Great price point too.

Turkish Fig and Yogurt Cake

Ingredients   (at room temperature)

4 eggs, separated

½ tsp. cream of tarter

½ cup sugar

3 tbsp. gf flour – I used King Arthur blend

½ tsp. xanthan gum (leave out if your flour has some in it already)

1/2 to 1 tsp. lemon or orange extract

1 tsp. water

1/2 tsp. lemon zest

½ tsp. orange or tangerine zest (optional; add if you don’t have orange extract)

1 ½ cup plain Greek yogurt, preferably whole milk

7-12 figs (big ones; only 7, small; use more) Halved

A tsp. of butter for greasing the pan

A bit of powdered sugar to sift on top.

Directions:  see the original post for directions –  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.fig-cake-006

Blueberry Peach Crumb Pie

In Pennsylvania we are past the peak of both peach and blueberry season but we were both craving a great late summer pie.   The resulting pie was flavorful down to the last slice.

blueberry peach pie slice

This is so easy to make: slice and dump together the filling, crumb topping gets made in the mixer bowl you just used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  This GF crumb topping is perfect for most any fruit pie.

To peel; heat 3 inches of water to a boil, drop the peaches gently in 3-4 at a time and poah them 1-2 minutes.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Bake and enjoy summer in a pie in just a few minutes of work.  Don’t eat it piping hot; it should be cooled to close to room temperature.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines or apricots.  Bonus: no peeling required!

GF Blueberry Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. I confess I forget to do this more often than I remember…still works.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

crust

Filling:

2 cups sliced fresh peaches, peeled and cut in thick slices

3 cups fresh blueberries – rinse and place in medium bowl

Mix with:

½ cup sugar

½ tsp. cinnamon

¼ cup quick tapioca

Add and stir in

2 tbsp. fresh lemon juice

blueberry peach pie filling

Let the filling stand while you prepare the crust, important for the tapioca so it does its job optimally.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

blueberry peach pie unbaked

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Directions:

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup and a half of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

blueberry peach pie, done

Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown.  I put a piece of aluminum foil on top for the last ten minutes.  Cool at least 2 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 10 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat oven which gives me perfect pie crust if I put the pie on the very lowest shelf so I don’t ever have pale pie crust.

Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Greek Chicken Kabobs

Grilled chicken is a summer standard.  But sometimes I want something a bit different than basic barbecued chicken.  My sister had made something much like this and it inspired me to make my own Greek chicken kabobs. I enjoyed with steamed rice and also with a small baked potato. I made it not too garlicky. Up to you how much you put in. FYI: it is naturally gluten free so no special measures required to create a delicious meal for your entire family.

I baked it; it was not a good day to grill and so I baked for 30 minutes and broiled for 2-4 minutes to char it a bit; was moist and perfect. You could certainly grill it for maybe 6 -8 minutes and flip and do another six minutes.

I used boneless chicken thighs but you can do boneless breasts for sure. Just cook for a bit less. Great with a salad of some sort and an iced tea. Enjoy the burst of flavor from the lemon, the herbs, and that garlic!

Greek Chicken Kabobs

Marinade: ½ cup plain Greek yogurt; preferably whole milk yogurt

¼ cup fresh lemon juice

Zest of a half a lemon or a whole one if you want more zing

1 Tbsp. white balsamic vinegar if you have it; optional

2 Tbsp. chopped fresh oregano leaves

1 Tbsp. chopped fresh thyme leaves

4-5 garlic cloves minced

1 tsp. kosher salt

¼ tsp. fresh ground pepper

Dash to a quarter tsp. red pepper flakes

Chicken: 4 boneless chicken thighs cut into 1 inch chunks

1 large bell pepper cut into 1 1/2 inch chunks

1 medium large red or yellow onion cut into 8ths from top to bottom.

Mix the marinade; add chicken. Let marinade 2-12 hours. Put chicken onto skewers; I used metal ones but you can use bamboo ones soaked in water for an hour. I started with a pepper chunk then 2-3 chunks of chicken; then onion then more chicken and then a pepper on the end to sort of bracket in the raw meat. I lined a sheet pan with aluminum foil and heat ed my oven  to 375 degrees.  I baked the skewers 30 min; turned over half way through. Then I turned to oven to broil and put the tray on the top rack to char for 2-4 minutes tops; watch it closely; burnt is not a goal here! I actually microwaved my leftover marinade for 1 minute; stirred half way through and served it on the rice for more flavor.  It was hot and fairly cooked by that minute but you could do more if you want; just keep it from drying up. 

I served it over brown rice with a tomato salad. Enjoy!

Sheet Pan Chicken with Roasted Eggplant and Raw Veggie Caponata

This heat…I hate to run the oven.  But sometimes it is just worth it. This only bakes 30 minutes tops in a hot (450*) oven. I used boneless thighs. So I did  them a few minutes less than 30. No long marinading although I did put the cubed eggplant in salted water for a couple hours.  I had 3 Japanese eggplants from my garden and ripe  homegrown tomatoes galore. Chicken bought from Aldi’s. I found this recipe on Pinterest. I am so glad I tried it. The freshness of the raw and pickled vegetables in the caponata are what makes it so good. The chicken roasts on the sheet pan surrounded by the eggplant cubes tossed with olive oil.  While it roasts make the raw component. I am not really sure I will make this in the winter as summer tomatoes are just so superior in raw preparations like this delicious dish.

Here below is a link to the recipe. I will give the ingredients below. so you know what is needed to make it.  I promise you will love it.  I used some awesome paprika my goddaughter bought me in Germany.  Superior flavor. I used less red pepper flakes as I like most foods not too spicy.  I served mine with some small roasted potatoes I grew myself. So tasty.

https://www.simplyrecipes.com/recipes/sheet_pan_chicken_with_roasted_eggplant_caponata/

tomato caponata salad

This is my slightly different version:

Sheet Pan Chicken with Eggplant and Raw Caponata

Ingredients: 

Chicken: 4 boneless chicken thighs

Rub: 1 tsp. sea salt

1 1/2 tsp. sweet paprika

1/4 tsp. crushed red pepper flakes

1 tsp fennel seeds

1/8 tsp fresh ground pepper

2 Tbsp olive oil.

Eggplants:

2 lbs of cubed eggplant, 1 Tbsp olive oil

Caponata:

2 cups chunky fresh tomatoes cut in 1/2 inch cubes or sliced cherry tomatoes

1/2 cup sliced green olives

2 stalks celery sliced thin; hearts are best

2 Tbsp. fresh parsley chopped fine

2 Tbsp tiny capers

2 garlic cloves minced

Dressing: 2 Tbsp. balsamic vinegar; 2 Tbsp. EVOL and  1/2 tsp honey

I loved the fennel seeds in the roasted chicken and the raw salad. Enjoy!

roasted chicken and raw caponata