Love on the Rocks?

When I was in college, getting my degree in Geology, I was required to complete a "field training" course. I signed up for a class with Texas Tech, in which you were expected to map parts of the Colorado Rockies. After arriving a day late, I found myself (backpack and rock hammer in tow) ascending the side of a steep mountain, when I first heard his voice. He offered me a hand, (Thank God!), and then I looked up to see my one true love, standing there in a tie-dye Ben&Jerry's "Cherry Garcia" t-shirt, mirrored Serengeti sunglasses, and a Redskins hat! What a get-up! Six weeks later, we were engaged, and the rest is history.

So, for my handsome man, I'm making "Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter." This dish tastes so fantastic and is so beautiful! It's perfect for a romantic Valentine's dinner! In fact, it's so perfect, you just may fall in love!

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

Serves 4-6, (Can be made ahead!)

Ingredients:

For the ravioli
2 tablespoons olive oil
3 large shallots, minced
3 ounces arugula, chopped (about 3 1/2 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
Approximately 30-40 wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy

For the tomato-pancetta butter
6 ounces thinly sliced pancetta or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced small
1 teaspoon chopped fresh thyme

For serving
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme

Directions:

For the ravioli
Heat the oil in a heavy skillet over medium heat. Add shallots, saute for 10 minutes. Add arugula, toss until wilted but still bright green, about 3 minutes. Transfer the arugula mixture to a large bowl and cool. Mix in the goat cheese and Parmesan cheese. Season the filling with salt and pepper.

Line 2 baking sheets with heavy-duty foil, spray with nonstick spray. (I use 1 baking sheet lined with parchment paper and no nonstick spray. When the first layer is done, I place a sheet of plastic wrap over and stack the second layer on top. That way you can store in the fridge easier.) Place 4 wonton wrappers on work surface, cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon (I put 1 tablespoon) filling into the center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal, avoiding any air bubbles inside the ravioli.

Arrange ravioli on prepared sheets. Repeat with the remaining wrappers until the filling is gone. (Can be made ahead. Cover with plastic and chill up to 1 day.)

For the tomato-pancetta butter

Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using a slotted spoon, transfer pancetta to paper towel to drain and set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet, melt over medium-high heat. Add tomatoes and thyme, saute until tomatoes are tender, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

To serve

Place melted butter in large bowl. Cook half of the ravioli in a large pot of salted boiling water until just tender, about 4 minutes. Using a hand-held strainer, transfer ravioli to a colander to drain, then place in the bowl with the melted butter, toss gently to coat. Cover to keep warm. Cook the remaining ravioli in the same pot of boiling water. Drain as before and transfer to the buttered ravioli. Toss gently to coat. Divide the ravioli among serving bowls. Rewarm the tomato butter over medium heat, add the reserved pancetta and basil, saute 1 minute. Spoon sauce over ravioli. Garnish with thyme and serve! (Don't forget some wine!)

This is an old recipe, adapted from Bon Appetit.

Eat This, Jack Frost!

Well, it's official! Winter has finally come upon me, with snow and subzero winds. Brrr! My poor bistro set looks so cold and lonely, it's down right dismal! On days like these, I want something comforting, earthy, and positively delicious, like "Wild Mushroom, Leek, and Gorgonzola Lasagna." This fabulous lasagna is so good, even my husband, who is a devoted carnivore, loves it! Serve it with a simple green salad, a crusty baguette, and a glass of wine, for a meal that is guaranteed to banish the winter blues!

Wild Mushroom, Leek, and Gorgonzola Lasagna

Serves 8-10

Ingredients:

9 ounces lasagna noodles, cooked according to package directions, or "no boil" noodles
15 ounces ricotta cheese
3/4 cup freshly grated Parmigiano-reggiano cheese
4 tablespoons extra-virgin olive oil
5 large leeks, white and light green parts, cut into 1-inch dice
1 1/2 pounds wild mushrooms, thinly sliced
5 garlic cloves, minced
4 tablespoons unsalted butter
4 1/2 tablespoons flour
3 1/2 cups whole milk
5 ounces Gorgonzola cheese, crumbled
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
4 ounces whole-milk mozzarella cheese, coarsely grated

Directions:

For the noodles
Cook lasagna noodles according to package directions, cool in a cold water bath, then drain and place the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.

For the filling
In a small bowl, mix together the ricotta and Parmigiano, season with salt and pepper. Set aside.

Heat 2 tablespoons of the olive oil in a skillet over medium-low heat. Add the leeks, season with salt and pepper, and cook uncovered, stirring occasionally, until the leeks a very soft and light golden, about 30 minutes. Remove the leeks from the pan and reserve.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook until they are soft and the liquid has evaporated, 7-10 minutes. Add the garlic and stir for 1 minute. Season with salt and pepper, add to the leeks and stir together.

For the bechamel
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, uncovered, stirring constantly for 2-3 minutes. Slowly add the milk, whisking constantly, until it comes to a boil and thickens, 4-5 minutes. Add the Gorgonzola and stir until smooth. Taste and season with salt (about 1 1/2 teaspoons), pepper, and nutmeg.

Finishing the dish
Preheat the oven to 375 degrees. Oil a 13x9-inch baking dish. Cover the bottom of the dish with a single layer of pasta. Cover the pasta with 1/3 of the ricotta mixture. (You may have to use your fingers to spread it out.) Sprinkle 1/3 of the mushroom/leek mixture over the ricotta. Spread 1/3 of the sauce over the vegetables. Repeat with the remaining 2 layers. Sprinkle the mozzarella evenly over the top layer. Bake until the top is golden and bubbling around the edges, 40-50 minutes. Remove from the oven and let stand 15 minutes before serving. Yum!

Bien Dans Sa Peau

Bien dans sa peau, or, feeling comfortable in his or her skin is a concept I've embraced from one of my favorite books, French Women Don't Get Fat, by Mireille Guiliano. This delightful book discusses how to eat for life and not get fat, by balancing eating, staying active, and happiness! No dieting? (except for this soup...) I'm sold! The idea is you feeling comfortable in your own skin, e.g., waist band a little tight (not comfortable), zipper not zipping (not comfortable), etc. In addition, it's not about what the scale says, it's about how you feel in your clothes. For those "non-zipping" times, like after the holidays, I suggest Mireille's recipe for "Magical Leek Soup." It just takes a weekend and you will feel renewed and ready to get back on track!

(I love leeks, and they are a natural diuretic!)

Magical Leek Soup (Broth)

Serves 1 for the weekend

Ingredients:

2 pounds leeks

Directions:

Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)

Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

Eating Instructions:

The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.

For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley, if you wish.

This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces), (need information regarding a kitchen scale? Click here!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.