Eatentions

Organic * Local * Sustainable

Michelle Michelotti-Martinez

Asparagus and Leek Puff Pastry Tart

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Spring has SPRUNG and I wanna HAPPY DANCE!

Asparagus and Leek Puff Pastry

The daffodils and tulips are popping up and showing us their bright faces and the fresh produce section of the super markets is overflowing with all the garden yummies like fresh asparagus, leeks, and onions….oh and don’t let me forget to mention how EXCITED I am to plant my garden OMG; I forget how much I love this time of year and dreaming of the days to come!

Asparagus and Leek Puff Pastry

Alright, I will snap out of my day dream and get back to the blog post and my obsession with spring veggies. Last weekend, I was invited to a potluck festival and couldn’t RESIST creating something with these new gems in my fridge. I wanted to make a statement, you know, like coming out but coming out “spring” style.

Now because of the time change, (I don’t really like going forward an hour because I feel like something has hit me with a 2 x 4 for about a week), I really needed a recipe that was fabulous, fast, and easy (but still look like it took me hours 🙂 ) so, as I drank my morning coffee I remembered I had some puff pastry in my freezer and immediately it hit me…..A spring puff pastry tart with asparagus and leek! Perfecto, not only is it pretty and fast it is YUMMO!!! Just add some delicious cheeses and WHAMMO we have a masterpiece! How could I be so brilliant on 1 hour less sleep than normal? Must be a inspiration miracle!

Asparagus and Leek Puff Pastry

So with this particular puff pastry tart, there really isn’t any special tricks except I do caramelize the leeks before baking because it takes the “edge” off the onion flavor even though leeks are a little sweeter, they still are from the onion family and it might not be a good idea to eat raw onion at a large gathering!

And now the technical part, I roll out 2 puff pastry sheets and fit them into a jellyroll pan. I then fold the edges and score them all around and poke the center of the pastry with a fork. After that, I lay down the cheese and then run the asparagus down the middle in a single row, line the edges with the leek, and pop it in the oven for 20-25 minutes! Honestly, it’s almost TOO easy! Oh well, so much for technical merit LOL!

Now that I have taken up a page going on and on about spring and veggies and gardens I do hope I inspired you a little bit…well at least enough to go by the grocery store and take a peek or maybe check out a garden catalog and buy some seeds…

3.0 from 1 reviews
Asparagus and Leek Puff Pastry Tart
 
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Recipe type: Appetizer
Serves: 10
Ingredients
  • 2 frozen puff pastry sheets, thawed
  • 1 bunch asparagus, trimmed
  • 2 leeks, white and lt green part only, sliced
  • 2 T. butter
  • asiago cheese, grated
  • fontina cheese, grated
  • goat cheese
  • sea salt
Instructions
  1. Preheat oven to 400
  2. Roll out the puff pastry sheets and fit together inside a jelly roll pan and roll the edges over. Make a diagonal slit all around the edge about 1 inch apart. Prick holes in bottom of puff pastry with a fork. In a medium saucepan, heat butter and add leek. Cook until caramelized and add a little salt.
  3. On the bottom of puff pastry, add fontina and asiago cheese and then add dollops of goat cheese. Toss asparagus in a little olive oil and salt.
  4. Begin at one end of pan and down the middle, lay the asparagus. Around the border spoon the cooked leeks.
  5. Put in oven and bake 20-25 minutes or until golden brown.

Asparagus and Leek Puff Pastry

Asparagus and Leek Puff Pastry

 

Oven Roasted Potatoes with Fontana Cheese

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Sometimes you just need a simple variation to a favorite classic.

Oven Roasted Potatoes with Fontina Cheese 1

Oven roasted potatoes bring me straight back to my childhood. My great grandmother made them EVERY Sunday (probably because she could feed a lot of mouths inexpensively and that way key in those days). I just remember how much I loved them especially RIGHT out of the oven (even if they burnt my tongue a little!) They were crispy on outside, soft on inside, and made with a ton of love….best ingredient out there.

A part of me hesitated posting this because it is so incredibly simple but even a few tweaks to a classic can freshen it up and make a meal memorable. I know at least once a week I look for some inspiration that doesn’t require 20 ingredients and 6 hours to prepare. We all need some simple standby’s tucked away in our recipe corner and this one is easily one of those.

One of my favorite way to cook these is in some duck fat as it has INCREDIBLE flavor and creates a whole other dimension! Then when I top it with fontina (or if you have another favorite cheese)  it gives that crispy texture some creaminess and reminds me of eating an upscale, healthier version of cheese fries! Oh Yeah!!!

I made these just last weekend with a whole roasted chicken and grilled asparagus and a the week before with braised short ribs…guess what??? No one knew I served the same potatoes twice! Now that is culinary success in my world!

If you end up making these and create a different version, post your success so I can tuck a new idea into my goto recipe file!

Oven Roasted Potatoes with Fontana Cheese
 
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Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 4 Russet Potatoes, peeled and sliced into ½" pieces
  • Olive Oil or Duck Fat
  • Salt and Pepper
  • Fontina Cheese
Instructions
  1. Heat oven to 400 degrees
  2. Peel and slice potatoes and soak in water for 30 min
  3. Drain and pat dry. Salt and pepper both sides
  4. In a cast iron skillet (2 if you need them), heat olive oil or duck fat until smoking
  5. Add slices of potato and cook until golden brown. Flip over and place in oven for 10 minutes. Add fontina and cook 5 minutes longer.
  6. Serve with protein and veggie of your choice!

 

Lamb With Blistered Tomatoes, Braised Eggs, and Tahini

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Some like it SPICY and some like it HOT but I like it spicy hot!

Lamb With Blistered Tomatoes, Braised Eggs, and Tahini

I mean it makes me do the happy dance when ALL those delicious middle eastern spice combinations blend together and marry into a pan of ground lamb, ground beef and blistered tomatoes making your kitchen smells like a spice shop in the marketplace of downtown Istanbul! Put the icing on the cake and finish the dish with braised eggs, fresh herbs, and a cool yogurt-tahini mixture and I’m done; it’s like an opera happening right in my mouth!

I think the first time I experimented with all these complex flavors was after our trip to Rhonda, Spain. I know, I know, you are probably saying “Spain”? What? Well, because Rhonda is really close to Morocco, a lot of the flavor profile is rolled into the cuisine and OMG it is heavenly…seriously heavenly.

Lamb With Blistered Tomatoes, Braised Eggs, and Tahini

After coming home I was so inspired that I went down and purchased a TON of spices to attempt to recreate the dishes at home. Has this ever happened to you? Your on vacation in a magical destination, you are completely engulfed in the culture and experience….eating incredible food and drinking delicious wine. Then at the end of the meal, you ask to speak to the chef and have him explain the preparation (after a bottle of wine and dessert drinks #notwise and you are CONVINCED you will remember EVERY detail! After two weeks and several more meals and bottles of wine, you’re home and ready to conquer……good luck. I can’t remember yesterday much less more than that so, I had to rely on my pallet, some research, and a lot of memories of special nights tucked away in the magic of the restaurants in Rhonda.

Several, I mean several attempts at this particular dish, I was happy (or maybe just ready to be happy) either way, it tasted good…really good and at least as close as I could get to the flavor profile tucked away in my memory……fondly tucked away.Lamb With Blistered Tomatoes, Braised Eggs, and Tahini

If you decide to make this, it is SO important to make sure your spices are FRESH and that you cook it together for awhile…nothing can replace time and slow cooking to tenderize the meat and create flavor depth, nothing…..so make sure you have great ingredients and an afternoon (and a bottle of wine) and just enjoy the magic of being transported somewhere across the pond…..

Lamb With Blistered Tomatoes, Braised Eggs, and Tahini

5.0 from 1 reviews
Lamb With Blistered Tomatoes, Braised Eggs, and Tahini
 
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Recipe type: Main
Cuisine: Middle Eastern
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 2 large onion, finely chopped
  • 1 jalapeño, chopped fine and seeds removed
  • 12 cloves garlic, thinly sliced
  • 1 lb ground lamb
  • ½ lb ground beef
  • 2 teaspoons coriander, plus extra to garnish
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamon
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1 cup toasted, unsalted pistachios, coarsely chopped
  • ½ cup toasted pine nuts
  • 2 teaspoons harissa powder (store-bought)
  • 1 tablespoon finely chopped preserved lemon peel (store-bought )
  • 2½ cups baby heirloom tomatoes
  • 1 cup chicken stock
  • 8large free-range eggs
  • ¼ cup cilantro leaves
  • ¼ cup parsley leaves
  • Salt and freshly ground black pepper
  • Yogurt Sauce:
  • 1 cup Greek yogurt
  • 1½ tablespoonstahini paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon water
Instructions
  1. Turn oven to 375
  2. Heat the olive oil over medium-high heat in a medium, heavy-bottomed frying pan for which you have a tight-fitting lid. Add the onion, jalapeño, and garlic and sauté for 6 minutes to soften and color a bit. Raise the heat to high, add the lamb and beef, and brown well, 5 to 6 minutes. Season with the coriander, cumin, clove, cardamon, sugar, some salt, and some black pepper and turn to simmer, add ½ cup of chicken stock and cook for 30 minutes, covered. Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.
  3. While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat. Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.
  4. Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt. It needs to be thick and rich, but you may need to add a splash of water if it is stiff.
  5. You can leave the meat, tomatoes, and sauce at this stage for up to an hour. When you are ready to serve, reheat the meat, add the rest of chicken stock, and bring to a boil. Make 8 small wells in the mix and break an egg into each well. Cover the pan and cook the eggs place in an oven at 375 degrees for 8-10 minutes. Place the tomatoes on top, avoiding the yolks
  6. Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with a little coriander, and finish with the cilantro and parsley. Serve at once with warm naan bread and white rice.

Lamb With Blistered Tomatoes, Braised Eggs, and Tahini

Gorgonzola Polenta Filled Ravioli with Short Rib Red Wine Demi-Glace

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Don’t diet yet, seriously. I mean, I am not a big diet fan because it equals deprivation somehow in my mind so I like to say “moderation”; yeah that’s it, moderation. Better.

Gorgonzola Polenta filled ravioli with short rib wine demi-glace

Okay so now that we got that issue out of the way, let’s talk about some seriously delicious ravioli. I think maybe these broke the bank on flavor, in fact, I know they did. The combination of gorgonzola cheese melted into polenta and then stuffed into a yummy dough and then topped with a short rib wine demi-glace is just on this side of heaven.

These babies take some time but totally worth it because time here is key. The sauce needs time, the raviolis take time, and you need to spend some time savoring this hard earned accomplishment. So the bottom line, time is your best buddy.

Start with the polenta because it needs to chill in order to fill the ravioli. Polenta is simple but patience is needed to stir it while it cooks and absorbs the liquid. It has a tendency to “splatter” so find that sweet spot on the stove for the heat. Once the polenta is finished, fold in the Gorgonzola and just a little pepper. No need to salt it because of the salt in the cheese but everyone is different so if you feel the need, go for it!

Next make the pasta dough because it has to rest to release the gluten into the dough and make it pliable and workable. Best to rest for at least 30 minutes and the sauce will take you that long to get going….

Now start that yummo sauce. I used boneless short ribs but rib on is good too, I just needed to maximize meat for lots of guests. As usual, after you salt and pepper, sear those babies and then remove them and continue on with the recipe. Another key is to make sure and reduce the sauce where it says to reduce, don’t skip this step a lot of flavor happens here so (as the Nike ad says…just do it!)

While the short ribs braise in the oven for about 4 hours, you have loads of time to make the raviolis. It will be your choice on thickness; everyone likes their dough thickness different. I personally enjoy mine silky and not chewy so I roll it out to the number 6 setting on my pasta maker (this number might be different on your machine so go for 3rd to last setting). Don’t forget that you place another layer on the backside of filling so if the pasta is rolled thicker; the ravioli are too doughy but again, your choice! If you aren’t sure, do a sample, boil it and taste test before making them all….

I have a ravioli tray that allows me to do about 12 at a time and is a lifesaver because it helps to get the “air” out of the ravioli….ravioli are delicate and if there is ANY air, they will break when cooked (there will always be a few that break but the yummy filling gets mixed into the sauce so don’t fret)! These can be done free hand or with a single stamp so use what is convenient just promise to get the air out!

Place the finished raviolis on a parchment lined baking sheet in an individual layer and stick into the freezer. Let them freeze up as it makes it easier to remove from tray and they stay together.

After ribs are done, remove from sauce and shred up. Strain the sauce of all the solids and return the shredded meat, keep warm.

Gorgonzola Polenta filled ravioli with short rib wine demi-glace

To serve, cook ravioli for 2 minutes in a LARGE pot (they need room and don’t crowd or they get mad!) then with slotted spoon, remove and put into sauce and cook for remaining 2 minutes. Plate and garnish with herbs and more Gorgonzola and plenty of demi-glace!

Whew…..that was more to write than I thought so, it’s cold, it’s time to be in, and make these…we all need something to do after the holiday bliss!

Gorgonzola Polenta Filled Ravioli with Short Rib Red Wine Demi-Glace
 
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Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 8-10
Ingredients
  • For the Ravioli:
  • 4 cups of semola rimacinata flour + more for dusting (can substitute 00 flour; both can get through amazon)
  • 4-5 eggs
  • a little water
  • pinch of Kosher salt
  • For the Polenta Filling:
  • 5 cups of chicken broth
  • 1 cup of course ground corn meal
  • 3 tablespoons of olive oil
  • Kosher salt to taste
  • 2 ounces of unsalted butter
  • 2 ounces of gorgonzola + more for garnish
  • For the Short Ribs and Demi-Glace:
  • 1 teaspoon of olive oil
  • 1 roughly chopped small yellow onion
  • 3 chopped carrot
  • 3 chopped stalk of celery
  • 5 cloves of garlic
  • 10 sprigs of fresh thyme, wrapped in kitchen twine to hold together
  • 4 tablespoons of tomato paste
  • 4 tablespoons of flour
  • 1 bottle of Cabernet Sauvignon
  • 2 pounds of bone in or boneless beef short ribs
  • 4 cups of reduced veal stock
  • 1 cup of espresso or coffee
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of chopped fresh thyme
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh chives
Instructions
  1. Instructions
  2. Filling: Bring the broth, oil and salt to a boil in a large pot. Once boiling whisk in the corn meal and constantly stir until the corn meal is cooked the mixture is thick, about 20 to 25 minutes. Next, whisk in the butter and gorgonzola until combined and chill.
  3. Ravioli:
  4. To Make Fresh Pasta:
  5. Make a mound of the flour in the center of a large wooden cutting board or in a bowl, whichever is more comfortable to you. Make a well in the middle of the flour and add the eggs and salt. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when ½ of the flour is incorporated. If using a bowl, turn out onto a wooden cutting board now and start kneading the dough with both hands, using the palms of your hands primarily. Once you have a dough ball, remove its rom the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. If dry, add 1 T of water at a time and incorporate. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
  6. To cut pasta:
  7. With a hand crank machine or kitchen aide attachment start with setting 1. Cut off ¼ of the ball and flatten out. Dust with flour as to not let it stick while passing through machine (you may have to do this periodically). Pass through once and then fold in thirds, turn and pass again. Do this 2 more times and then pass it straight through an additional 2 times. Put on setting 2 and pass through twice. Repeat with setting 3, 4, and 5. When you get to setting 6, put through once and set sheet aside and repeat with remaining dough. cut in half and place one half over a ravioli mold and place a small amount of cold blue cheese polenta into each ravioli mold.
  8. Next, whisk together the egg yolk and brush around the stuffing all over the dough.
  9. Place the other ½ of the rolled out dough on top of the stuffed dough and seal by rolling over with a rolling pin. Place each ravioli on a sheet pan lined with parchment paper and put in freezer.
  10. Cook them by placing them in a large pot of boiling salted water. They are done cooking when they float at the top.
  11. Short Ribs:
  12. Season the short ribs on all sides with salt and pepper and in a very large saute pan on high heat with olive oil sear them until they are brown on all sides.
  13. Once they are brown remove them from the pan and place in a cassoulet baking dish.
  14. Add the onions, carrots, celery and garlic into the hot pan where the short ribs were and caramelize.
  15. Once they are brown, add in the tomato paste and flour until it becomes a dark rust color.
  16. Next, pour in the wine and reduce it by ½, then add in the the reduced veal stock and coffee and cook for 30 minutes. Season with salt and pepper.
  17. Pour the entire mixture into the dish with the ribs and add the thyme bundle and bake on 300° for 4 hours.
  18. After they are cooked, remove the beef and strain the sauce into a pot and cook until it is reduced by ½ and keep warm.
  19. In a bowl combined the chopped herbs and set aside.
  20. To serve: Place t6 pieces of cooked ravioli on a plate along side some pulled meat from the short rib. Pour 3 to 4 ounces of the demi-glace over the top and garnish with the chopped herbs fine and gorgonzola crumbles.

Gorgonzola Polenta filled ravioli with short rib wine demi-glace