Squash and Mascarpone Ravioli with
Hazelnut Brown Butter
- 1 2-lb butternut squash
- 2 tbsp olive oil, divided
- 1 small onion, diced
- 1 1/2 tbsp fresh sage leaves, minced
- 4 oz mascarpone
- salt and pepper, to taste
- 4 tbsp butter
- 2 tbsp chicken stock
- 1/4 cup chopped hazelnuts
- Parmigiano-Reggiano, optional
- Preheat oven to 400 degrees. Cut squash in half, remove seeds,
and drizzle with 1 tbsp olive oil. Place flesh side down on baking
sheet, and bake until very soft, about 40 minutes.
- In a dry pan over medium heat, lightly toast chopped hazelnuts.
Set aside. In the same pan, add remaining tablespoon of olive
oil, and cook onion with sage until soft and golden. Scoop flesh
from cooked squash, and add to onion mixture and mash together.
Allow to cool slightly, then add mascarpone and combine. Season
with salt and pepper to taste.
- Drop teaspoonfuls of squash mixture about an inch apart the
length of a sheet of pasta. Fold pasta over filling, and use dampened
fingers to seal the entire length. Press pasta down around all
sides of filling to seal. Use a pizza cutter or sharp knife to
cut the pasta into squares of equal size, each with a dollop of
filling in the center. Fold the cut edges under, around all four
sides of ravioli. Use a fork to crimp and seal. Repeat with remaining
pasta sheet. Drop ravioli into a pot of gently boiling water and
cook until they are tender, and rise to the surface (about 7 minutes).
- Heat butter and hazelnuts in a pan over medium heat until butter
browns. Add broth, and remove from heat. Drizzle brown butter
sauce over ravioli on plate, and top with *shaved Parmigiano-Reggiano,
*A vegetable peeler works great to make shavings and curls.
Fresh Pasta - from Williams-Sonoma
- 2 1/4 cups unbleached all-purpose flour,
- plus more as needed
- 3 eggs, lightly beaten
- Flour for dusting
Place the 2 1/4 cups flour in a mound on a work surface. Make
a well in the center large enough to hold the beaten eggs and
pour the eggs into the well. Using a fork, begin gradually incorporating
some of the flour from the sides, taking care not to break the
flour wall. When the eggs are no longer runny, you can stop
worrying about the wall. Continue working in more flour until
the dough is no longer wet.
Begin kneading the dough by hand, adding as much additional
all-purpose flour as needed until the dough is smooth and no
longer sticky, 3 to 5 minutes.
Dust baking sheets with flour. Divide the dough in half. Keep
one half on the work surface, covered with a kitchen towel to
prevent it from drying. Set up your pasta machine alongside
another work surface. Lightly flour the work surface with some
of the reserved sieved flour. Using a rolling pin, flatten the
other dough half into a rectangle thin enough to go through
the rollers at the widest setting. Pass the dough through the
rollers once, then lay the resulting ribbon down on the work
surface and flour it lightly. Fold into thirds lengthwise to
make a rectangle and flour both sides lightly. Flatten the dough
with the rolling pin until it is thin enough to go through the
rollers again. With one of the two open edges going first, pass
the dough through the rollers nine more times at the widest
setting; after each time, flour, fold and flatten the dough
as described. After 10 trips through the wide rollers, the dough
should be completely smooth and supple.
Now you are ready to thin the dough. Starting at the second-to-widest
setting, pass the dough through the rollers repeatedly, setting
the rollers one notch narrower each time. When the pasta ribbon
gets unwieldy, cut it in half and continue rolling one part
at a time until the dough reaches the desired thinness.
Arrange the finished pasta sheets on the prepared baking sheets
and cover with kitchen towels to prevent drying. Repeat the
entire process with the second half of dough.
• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving
Heat the olive oil and butter in a medium saucepan over medium
heat. Add the leeks and fennel and saute for 5 to 7 minutes, until
tender. Add the rice and stir for a minute to coat with the vegetables,
oil, and butter. Add the white wine and simmer over low heat,
stirring constantly, until most of the wine has been absorbed.
Add the chicken stock, 2 ladles at a time, stirring almost constantly
and waiting for the stock to be absorbed before adding more. This
process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths
and discard the tough ends. Blanch in boiling salted water for
4 to 5 minutes, until al dente. Drain and cool immediately in
ice water. (If using fresh peas, blanch them in boiling water
for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the
asparagus and add it to the risotto with the peas, lemon zest,
2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and
adding stock, stirring almost constantly, until the rice is tender
but still firm.
Whisk the lemon juice and mascarpone together in a small bowl.
When the risotto is done, turn off the heat and stir in the mascarpone
mixture plus the Parmesan cheese and chives. Set aside, off the
heat, for a few minutes, sprinkle with salt and pepper, and serve
hot with a sprinkling of chives and more Parmesan cheese.
Maple Glazed Sausage Apricot Kebobs
Preparation Time: 10 minutes
Cooking Time: 3 to 10 minutes
Grilling Time: 8 minutes
Servings: 6 (1 kabob per serving)
• 8 breakfast, bratwurst or German sausages (about 1 lb/500 g)
• 1/4 cup (50 mL) pure Ontario Maple Syrup
• 2 tbsp (25 mL) coarse-grained mustard
• 1 tbsp (15 mL) soy sauce
• 2 tsp (10 mL) finely chopped fresh Ontario Rosemary (or 1 tsp/5
mL crushed dried rosemary leaves)
• 2 dashes hot pepper sauce
• 3 Ontario Green Onions, cut into 1-inch (2.5 cm) slices
• 4 Ontario Apricots, cut into quarters
• 1 Ontario Sweet Red Pepper, seeded and cut into chunks
In large frying pan, cover sausages with water; simmer for about
3 minutes (if using bratwurst or German, simmer for 10 minutes).
Remove from pan and let cool; cut into 2-inch (5 cm) lengths.
Stir together maple syrup, mustard, soy sauce, rosemary and hot
pepper sauce; set aside.
Preheat barbecue to medium and grease grill. Alternately, skewer
sausages, green onions, apricots and red pepper onto six 8-inch
(20 cm) skewers. Barbecue, turning frequently for 6 minutes or
until sausages are no longer pink inside. Brush all over, with
glaze; cook turning frequently and continually brushing with glaze,
for 1 to 3 more minutes or until vegetables are tender and sausages
are nicely glazed.
Spiced Pork Tenderloin with Ginger Strawberry Sauce
Preparation Time: 12 Minutes
Cooking Time: Not Available
Grilling Time: 25 Minutes
Standing Time: 10 Minutes
Servings: 4 to 6
• 1 tbsp (15 mL) vegetable oil
• 1-1/2 tsp (7 ml) each of ground cumin coriander
• 1/2 tsp (2 ml) ground cinnamon
• A Pinch of cayenne pepper
• 1-1/2 lb (750 g) Ontario Pork tenderloin
Ginger Strawberry Sauce:
• 3/4 cup (175 ml) apple jelly
• 2 tbsp (25 ml) lemon juice
• 1-1/2 tsp (7 ML) grated fresh gingerroot (or 1/2 tsp/2 ml ground
• 2 cups (500 ml) sliced hulled Ontario Strawberries
In small bowl, mix together oil, cumin, coriander, cinnamon and
cayenne; brush all over pork tenderloin. Let stand for 20 minutes.
Place on grill over medium heat; close lid and cook for 18 to
25 minutes or until just a hint of pink remains, turning halfway
through. Remove to cutting board; let stand tented with foil for
10 to 15 minutes before diagonally slicing into 1/2-inch (1 cm)
Ginger Strawberry Sauce:
Meanwhile, in medium saucepan, heat jelly, lemon juice and ginger;
stirring to melt jelly. Turn off heat; stir in strawberries. Spoon
some sauce onto plates; arrange meat slices over top. Drizzle
remaining sauce over meat.
TIP: Cook meat to 160°F (70°C) on a meat thermometer.
Creamy Asparagus and Mushroom Risotto
Preparation Time: 15 Minutes
Cooking Time: 20 to 25 Minutes
Servings: 4 Servings (about 8 cups/2 L)
• 1 lb (500 g) Ontario Asparagus
• 1 tbsp (15 mL) olive oil
• 1 Ontario Onion, chopped
• 1 clove garlic, minced
• 1/2 LB (250 g) Ontario Mushrooms, sliced (about 4 cups/1 L)
• 1 cup (250 ml) arborio rice (short-grain rice)
• 2 cups (500 ml) chicken stock
• 1/2 tsp (2 ml) each of dried tarragon and basil
• 1 can (385 ml) 2% evaporated milk
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• 1/4 cup (50 ml) chopped fresh parsley
• 1/4 tsp (1 ml) black pepper
Break off and discard tough ends from asparagus; cut into 1-1/2-inch
(4 cm) diagonal pieces. In large pot of boiling water, cook asparagus,
uncovered for 3 to 5 minutes or until tender-crisp. Drain and
rinse under cold water. Set aside.
In heavy saucepan, heat oil over medium-high heat. Add onion,
garlic and mushrooms; cover and cook for about 5 minutes or until
onions are softened. Stir in rice, chicken stock, tarragon, basil
and milk; cook, stirring, until mixture boils. Reduce heat to
low; cover and cook for 10 minutes, stirring frequently. Uncover,
and cook, stirring, for 5 to 10 minutes longer or until thick
and creamy. Stir in Parmesan cheese, parsley, pepper and reserved
asparagus. Serve immediately.
Garlic Roasted Vea
• 1 (4-1/2 lb.) rack of veal
• 6-8 each garlic cloves, cut into eighths
• 1/4 C. fresh rosemary leaves
• 1/4 C. fresh thyme leaves
• 1/4 C. fresh basil leaves
• 1 zest of 1 orange, grated
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 C. olive oil
• Place veal on a platter and puncture holes all over it, about
1" apart, by pushing a paring knife into the fat and twisting
it. Insert a garlic sliver into each hole.
• Place the remaining garlic, rosemary, thyme, basil, orange
zest, salt and pepper in a food processor and pulse until finely
chopped. Add olive oil and process until the mixture forms a chunky
• Rub the mixture all over the veal. Cover and refrigerate for
at least 2 hours, or overnight.
• Preheat oven to 425 degrees or prepare the grill.
• Roast or grill the veal, uncovered, for about 25 minutes.
• Let the meat rest for 15 to 20 minutes. Carve one bone per person
Beef Tenderloin with Red Wine Sauce
3 lb Beef tenderloin
2 tb Cornstarch
Vegetable cooking spray
2 c Cabernet
Sauvignon or other
dry red wine
2 ts Dried marjoram
1 ts Salt
8 Crushed black peppercorns <br>
4 Cloves garlic; halved
1 pt Beef broth
Trim fat from tenderloin, fold under 3" of small end and
tie with string at
Combine marinade ingredients in a ziploc bag and marinate tenderloin
in refrigerator 2 hours, turning bag occasionally.
Cook tenderloin in sprayed Dutch oven until browned on all sides.
Transfer to sprayed rack in
roasting pan and roast at 400° until a meat thermometer registers
140° for rare or 160° for medium.
Place meat on serving plate and cover with foil for 10 minutes.
Remove strings before slicing.
Combine 1/4 cup marinade and cornstarch; set aside.
Bring remaining marinade to boil in Dutch oven; cook 2 minutes.
Add cornstarch mixture, bring to a boil and cook, stirring, until
Serve with tenderloin.
1 lb of lobster meat, diced.
8 eggroll skins.
¼ cup of bamboo shoots, chopped.
¼ cup of water chestnuts, chopped.
2 tablespoons of flour.
½ teaspoon of garlic powder.
½ teaspoon of salt.
Oil, for deep-frying.
Preparation: Combine the lobster meat, the chopped bamboo shoots,
chopped water chestnuts, garlic powder and salt.
Roll the mixture into the eggroll skins, then fold the ends toward
the center and continue rolling.
Mix the flour with water to form a paste in a small bowl.
Seal the edges of the lobster rolls using the paste.
Heat the oil until almost smoking in a deep pan or a work. Deep-fry
the rolls until they turn a golden brown colour (takes about 3
Drain and serve hot.
Chilled Shrimp Fettuccine
8 oz of uncooked fettuccine.
8 oz of frozen peeled and deveined cooked medium shrimp, thawed
1 tablespoon of lemon juice.
3/4 cup of fat-free mayonnaise or salad dressing.
1/4 cup of chopped fresh parsley.
1/4 cup of finely chopped red onion (about 1 small onion).
1/4 cup of fat-free Italian dressing
1 teaspoon of Creole or Cajun seasoning.
1/2 teaspoon of black pepper.
Cook and drain the fettuccine as directed on its packaging.
Toss the cooked shrimp and lemon juice in a large bowl.
Mix all of the remaining ingredients.
Add the mayonnaise mixture and fettuccine to the shrimp; toss.
Cover and refrigerate for about 1 hour and 30 minutes to blend
Lamb Shanks in Lemon Sauce
4 lamb shanks (about 3lb).
1 cup of water and ¼ cup of water.
1 tablespoon of lemon juice.
1 tablespoon of potato starch.
1 teaspoon of salt.
1 bay leaf.
1 large onion, finely chopped.
1 clove of garlic, minced.
In a heavy casserole dish, brown the lamb shanks, then push the
lamb to one side of the dish.
Add the chopped onion and minced garlic; saute until soft.
Stir in 1 cup of water, lemon juice, bay leaf and salt.
Cover and allow to simmer for 3 hours or until tender.
Remove the meat and keep hot.
Blend the potato starch with ¼ cup of water. Stir into the pan
Cook, stirring constantly, until the gravy thickens and boils
for 60 seconds.
Remove the bay leaf and serve.
Grilled Lamb Chops
Rack of lamb.
1 cup of redcurrant jelly.
1 cup of poupon mustard.
1 cup of white wine.
½ cup of butter.
½ cup of minced shallots.
2 teaspoons of crushed rosemary.
Mix the redcurrant jelly and poupon mustard in a suitably sized
saucepan and simmer for 5 minutes to melt the jelly.
Remove the lamb chops from rack and French cut.
Allow the sauce to completely cool. Submerge the chops in sauce
and allow to marinade overnight in refrigerator.
Grill over coals for 5 minutes, basting with sauce as it cooks.
Turn once halfway through.
Prepare garnish sauce by browning shallots in butter and stirring
in the wine and the crushed rosemary.
Serve the lamb with garnish sauce.
Baked Ziti with Sausage
For tomato sauce:(makes 6 cups)
2 cups minced onions
1 small carrot
1/2 stalk celery,sliced thin
salt and pepper
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup dry white wine
two 2-pound-3oz. cans plum tomatoes,drained,2 cups of the juice
a 6 oz. can tomato paste
1 cup beef broth (your own or canned)
1 Tbsp. minced garlic
1 Tbsp. sugar 1 tsp. dried thyme
1 tsp. dried basil
1 bay leaf
1/2 tsp. fennel seeds (optional)
4 cloves (optional)
6 sprigs parsley
1 pound sweet Italian sausage, pricked all over
1 pound Ziti
1 pound ricotta1 large egg
1/4 cup minced fresh parsley leaves
1 1/2 cups freshly grated Parmesan
Make the sauce:In a large saucepan cook the onion,carrot and celery
with salt and pepper in the butter and oil over moderate heat,
stirring occasionally, until the onions are softened. Add the
wine, and cook over high heat for 1 minute. Add the remaining
ingredients, bring the liquid to a boil, then simmer the mixture,
covered, stirring occasionally, for 1 hour. Discard the bay leaf
and force the mixture through the medium disk of a food mill into
In a lightly oiled baking pan bake the sausages in a preheated
400*F. oven, turning them and discarding the fat, for 30 minutes,
or until browned. Transfer the sausages to a cutting board, let
cool 15 minutes, and cut them into 1/8 inch slices.
Cook the Ziti in a large pot of boiling salted water until al
dente. Drain and refresh under cold water. Drain again thoroughly.
In a bowl combine the ricotta, egg and parsley.
Coat the bottom of a baking dish, 15 by 10 1/2 by 2 1/2, with
2 cups of the tomato sauce. On the sauce layer half of the Ziti,
half the ricotta mixture, half the sausages, half the mozzarella,
and half the Parmesan, and cover the mixture with 2 more cups
of the the sauce. Layer the remaining Ziti, ricotta, sausage,
amd mozzarella. Cover the mixture with the remaining sauce, and
sprinkle it with the remaining 3/4 cup Parmesan. Bake the mixture
in a preheated 325*F. oven for 1 1/4 hours, or until bubbling.
About 1lb. or 400 gr. Penne pasta
2 oz. or 60 ml. olive oil
½ medium red onion
1 clove garlic, crushed
½ red pepper, diced
½ yellow pepper, diced
3 oz. or 85 gr. frozen peas
1 medium tomato, diced
10 black olives
10 green olives
2 cups or 500 ml. tomato sauce
2 tsp. or 10 ml. parsley, finely chopped
1. In a skillet, add the oil and sauté the onion, garlic. Add
the peppers, peas, tomato and olives for about 5 minutes. Add
the tomato sauce and continue to cook for another 5 minutes. Add
the parsley at the end.
2. Boil the pasta in a large pot with salted water until al dente.
Toss the sauce with the penne.