March 4, 2013 § Leave a comment
I’ve been doing a little spring cleaning around CC, namely in the form of reorganizing our Recipe Index, and it became blatantly clear that the Appetizer category was looking a little barren. So this weekend I set out to fix that and went on the hunt for a fun first bite that would bring a little more life to the current list of recipes. The instant I spotted this recipe in Giada’s Everyday Pasta, I knew my search was complete. No deep frier required, all you need to make these crispy pockets of cheesy goodness is a deep frying pan or dutch oven and about 30 minutes or so of kitchen time. Oh, and if that weren’t enough- I’m kind of obsessed with this Marinara sauce. I actually came up with it a few weeks ago when making homemade pizza and quickly realized the combo of technique and ingredients makes it perfect for pizza, as a dipping sauce, or served over pasta. So definitely don’t overlook that part of the recipe!
I’m totally serving these guys for my next dinner party. How fun would it be to have a piping hot platter for guests to indulge in as they arrive? A total win!
Fried Ravioli adapted from Giada De Laurentiis’ Everyday Italian
- 1 package store bought ravioli (about 24)
- 1 cup buttermilk
- 2 cups Italian style bread crumbs
- 1 tsp dried Oregano
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- grated Parmesan or Pecorino Romano
- vegetable oil and olive oil for frying
- fresh basil for garnish
For the Cheesy Marinara Sauce:
- 1 14 oz can diced tomatoes
- 1/2 onion, minced
- 2 large cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp red pepper flake
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated pecorino romano cheese
Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°.
Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes.
While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside.
Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the grated cheese.
When the oil is hot, fry the ravioli in batches, turning until golden brown- about 3 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain. Sprinkle with extra cheese and shredded basil and serve with warmed sauce.
December 10, 2012 § Leave a comment
Aaaaand it’s Monday. I swear, I think the week goes by fast and then the weekend arrives only to pass by ten times faster! This one was a busy one, but we packed in a lot of good stuff. Friday night was some music and dinner with friends. I came home to find my mascara all messed up from laughing so hard at dinner- the best. On Saturday, Jen, Johnny, and I shot the next edition of our NYC Entertaining series in my apartment. You guys…
September 24, 2012 § Leave a comment
Greetings from sunny Capri! After a train from Rome and a boat from Naples, Brandon and I finally made it to our hotel. We’ve been in pure relaxation mode since we arrived, soaking up the 80° temps. But right before we left, New York had just transitioned into fall. Truthfully I was a little sad to miss some of those cool crisp days, but I think we’ll make due over here :). In the mean time, I’ve left you with three quintessential fall recipes all featuring…
July 19, 2012 § Leave a comment
This week was one of those weeks where I could barely remember what day it was. Nothing particularly stressful happened, it just felt like I was in a million places all at once, all the time. Despite how busy things were, Brandon and I somehow managed to book our tickets to Italy! We’ll be spending ten glorious days there at the end of September. I’ve been to Italy twice before but have never made it to Rome, so we’ll stay there for a good portion of the trip. And since I’ve already been…
July 16, 2012 § Leave a comment
This year, for the first time ever, we joined a CSA. Each Monday we pick up a slew of vegetables which we eat throughout the week. It’s definitely keeping our vegetable intake high, as we have to really work to get though the week’s share without letting anything go to waste. But I’m definitely on board with that kind of pressure!
For the last two weeks we’ve been getting these massive squash. I’m kicking myself for not taking a picture, they’re seriously huge! The thing is though…
March 2, 2012 § 5 Comments
Happy Friday! Thank you for your sweet comments on yesterday’s post, it was a fun one to write.
I wanted to close out the week with something delicious, and this recipe is quite fitting for a Friday, as crostini makes for a satisfying weekend appetizer or little nibble. When entertaining, my go to pre-dinner snack is always a couple of quality cheeses and a good baguette, paired with a mix of olives or cornichons, but every once and a while I feel the urge to mix it up a bit. This crostini is simple to make and hearty, without being overly heavy. I adore appetizers, but hate when they leave me feeling too full for the main course. Perhaps that’s just my own doing though, and I should really just exercise a little more self control!
In any event, I hope you have a wonderful weekend. My schedule is packed both days with something really fun and exciting, can’t wait to to tell you all about it on Monday! xoxo
Warm Mushroom Crostini
Makes 1 dozen crostini
- 1/2 a baguette, thinly sliced on a diagonal
- 10 oz cremini mushrooms
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 T fresh thyme, finely chopped
- 1/4 c white wine
- olive oil
- slightly heaping 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1/2 c freshly grated parmesan
Preheat the oven to 400 degrees. Lay the sliced bread on a baking sheet and brush lightly with olive oil. Bake for 12-14 minutes until bread is golden brown and toasted (center of bread should still be slightly soft).
Set a medium sized saucepan to medium low heat. Coat pan with a bit of olive oil and sauté shallots for 7-10 minutes until soft and translucent. During the last minute of cooking, toss in the garlic and stir to combine. Next, add in the mushrooms and thyme, tossing to combine. Raise heat to medium and cook mushrooms until they’re wilted and all liquid has evaporated, about 7-10 minutes. Once liquid has evaporated add in white wine, salt and pepper, and cook until wine has reduced, 5-7 minutes.
Place toasted bread on a tray. Divide mushroom mixture evenly among toasts, and top with grated parmesan. Serve immediately.