Product Review: Ravioli
I am not usually a ravioli person. I've had two excellent meal experiences, though, with Rising Moon Organics ravioli. Feta-hazelnut with butternut squash? Garlic gorgonzola with spinach pasta? Wild chanterelle mushroom? Yes plys.
Bacon, Browned Onion, and Camembert Tart
I saw this recipe in O magazine while I was getting my oil changed in Chanhassen. It was accompanied by the most gorgeous picture, and I immediately tore it out and decided to serve it for Kaycee and my wine party this weekend. It was a big hit, and it reheats well for appetizers or lunch. I am not usually a ravioli person. I've had two excellent meal experiences, though, with Rising Moon Organics ravioli. Feta-hazelnut with butternut squash? Garlic gorgonzola with spinach pasta? Wild chanterelle mushroom? Yes plys.
Bacon, Browned Onion, and Camembert Tart
Pastry:
1 1/4 c. all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 tsp. salt
1/2 tsp. sugar
3 to 4 T. nonfat milk or very cold water
Filling:
3 T. olive oil
4 onions (I used 3 white and 1 red) cut into 1/2 inch strips
4 strips bacon, cut into 1/2-inch pieces
2 t. chopped fresh rosemary (I used dried)
1 tsp. kosher salt
1/2 t. freshly ground pepper
8 ounces Camembert cheese, cut into 1/4-inch strips
1. Combine flour, butter, salt, and sugar in a medium bowl and cut with a fork until resembling coarse meal. Add milk 1 T. at a time until mixture can form a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.
2. Meanwhile, prepare filling. In 2 large saute pans, divide oil and onions and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper. Remove from heat and cool in pan.
3. Preheat oven to 375 F. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions until 11 inches in diameter and 1/4- 1/8" thick. Place on flat baking sheet.
4. Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern and carefully fold up edges of crust, pleating slightly. Bake 25-30 minutes. If onions are browning too quickly, cover with foil (not crust). Cool for at least 20 minutes until serving.
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Sometimes a June evening just plain demands guacamole. Like, the whole meal: just chips and guac. You can't screw this one up! I had a half tomato, half avacado, one garlic clove, and a spritz of lemon and the proportions worked out well for one. This stuff doesn't stay good lookin' in the fridge for long.
avacado (soft enough to mash with the back of a fork)
tomato or a little bit of fresh tasting salsa
red onions
garlic clove
salt
pepper
tobasco
lemon juice
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Grilled Honey Mustard Chicken
3- to 3 1/2-pound cut-up broiler-fryer chicken
1/3 cup country-style Dijon mustard
3 tablespoons honey
1 tablespoon mustard seed
1/2 teaspoon pepper
Heat coals or gas grill. Place chicken, skin sides up, on grill. Brush with mustard mixture. Cover and grill 5 to 6 inches from medium heat 15 minutes. Turn chicken; brush with mustard mixture. Cover and grill 20 to 40 minutes longer, turning and brushing with mustard mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.
6/11/2010- 6:54 pm.
Oh my god I'm so sorry, chicken. I had no idea how hard and weird it was to cut you up from being a whole chicken. It's violent! It involves breaking your bones and invading your cavities! I totally mutilated you. I was on the phone with my dad, laughing at how terrible it all looked, and getting a butcher's lesson: skin, juice, and freezer burned stuff everywhere.
Here is a youtube lesson that I should have watched before attempting!
