Vermont Fresh Pasta~ 3 Fresh Ways

 Who doesn't love fresh pasta? I mean, really, even those carb-o-phobes out there.. admit it, you still love pasta. You can have some, but just portion it out, and if you are going to cheat, this is the place to do it.

Vermont Fresh Pasta is locally owned and run by 10-year restarant veterans. they are proud members of:

Which was started by the New England Culinary Institute.

Their blend of marscapone and ricotta for their raviolli is just the right blend of cheeses, of which the marscapone is Vermont award winning, and it certainly shows!

There is a retail shop list HERE

Let me start describing their ravioli as the freshest I have ever had. They are pillowy little clouds of heaven tucked away in a beautifully handcrafted semolina and durum flour.  I am more than proud to feature them on this blog, and will continue to do so as long as I am allowed!

The first one we tried was the Pumpkin and Butternut Squash Ravioli AKA Harvest Ravioli. I made a Creamy Pumpkin Sage Sauce to go with it, and it was a match made in heaven.

1 cup  heavy cream

1/2 cup pumpkin puree

1/4 cup fresh-grated Parmesan

3 Tablespoons grated Romano

10  fresh sage leaves, sliced into thin strips

1/2 teaspoons salt

1/2 teaspoon fresh-ground pepper

2 tablespoons  butter

Combine the cream, pumpkin puree, Parmesan,  Romano, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.

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Second, was the Sun Dried Tomato and Smoked Mozerella which I accompanied with the Sundried Tomato Pesto that they had provided for me. Toss in some fresh basil and you have a superb side dish or lunch!

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Last but certainly not least is the one i was actually anxious about trying, since i am not a fan of black beans. Well, this has completely changed my view and it is the Curried Black Bean and Sweet Potato Ravioli, which is this months special.

Wanting something different I dipped the pasta in egg/milk wash and Panko bread crumbs and deep fried till golden. LOVE.

I made a Creamy Curry Sauce that I borrowed from Food.Com  The recipe is HERE and seems like alot of ingredients, but so simple to make.

*Vermont Fresh Pasta provided 3 kinds of pasta and the Sundried Tomato Pesto, at my request, for this blog. I was not monetarily compensated to write anything about them*.

Corn and Green Chili Fritters

   oil for frying  1/2 cup all-purpose flour  1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon white sugar  1 egg, lightly beaten  1/2 cup milk 1 tablespoon oil 1 (12 ounce) can whole kernel corn, drained 1 small can  mild green chilies, drained  Heat oil in a heavy pot or deep fryer to 365 degrees F . In a medium bowl, combine flour, flour, baking powder, salt and sugar. Beat together egg, milk, and oil; stir into flour mixture. Mix in the corn kernels and green chilis. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Popover for Dinner!

 

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This is a no fail recipe from Alton Brown, after watching the episode of Good Eats, i couldn’t resist.
I stuffed a few with chicken salad w/ grapes, opple, red pepper, onion, celery and toasted pecans..
1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature
Directions
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
*Notes*
* do not make beforehand, you need those bubbles in there from the whirling in the food processor or blender*
*Make sure all the ingredients are room temperature*
* I melted a tad of butter in the popover pan before baking*
*these can be served with flavored butters, olive oil, plain or stuffed*
* my pan makes 6, better get 2 pans…LOL*

Watermelon Tomato Salad

Don’t cringe, we are totally addicted, and besides, try to be a little adventerous with your cuisine, you would be suprised at the things you never would have thought go together, actually do!
I have played with this one a bit, sometimes the red wine vinegar, sometimes basalmic vinegar and this time Honey Basalmic Vinegar, which i had found at my local grocer.

2 1/2 cups seedless watermelon diced
1 medium tomato, diced
1/2 teaspoon sugar
1 teaspoon salt
1/4 cup Orange Blosson Honey Basalmic Vinegar
2 Tablespoons olive oil
1/2 medium red onion julienned thinly
1 Tablespoon chopped chives
2 teaspooons (or more) chopped fresh mint
In a large bowl mix chopped watermelon and tomatoes.
Marinate with sugar and salt for 15 minutes.
Put in the refrigerator to chill.
After 15 minutes mix in balsamic, olive oil, onions, chives, and mint.
Keep chilled.
Garnish with mint.

Twice Baked Sweet Potatoes

You know those people that are so far behind it looks like they are in front of the race? Well, that’s what I feel like. There are so many food ideas in my head, written on post-its, scribbled in my notepad. Bookmarks in magazines and cookbooks and we won’t even discuss the long list in my email and favorites.
Are you one of us? Do you have any pointers on time management? Have you pulled all of your hair out yet?
I guess I will just plug along, seemingly ever so slow and try to get what I can done without spazzing out…
Anyway, back to the original idea for this blog, sweet potatoes. I wanted to bake and stuff them. You can also make these in a small casserole dish instead of back in the shells. I think it adds an extra special touch. Also, toasting the pecans adds another extra special touch, and it only take a couple minutes.

4 sweet potatoes, try to get them the same size so they cook evenly
4 Tablespoons brown sugar
1/4 cup milk, half and half , or heavy cream
1 whole vanilla bean, scraped or 1 teaspoon vanilla paste or extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg ( optional)
3 Tablespoons chopped, toasted pecans
2 Tablespoons dried cherries
1 Tablespoon butter, for dabbing on top
Wash potatoes and prick with fork. Bake in a 375 oven for approx. 40-60 minutes, depending on the size of your potato.
Remove from oven and let cool. Cut in half and scoop out insides carefully with a small spoon. Place in medium bowl and add milk, vanilla, cinnamon, sugar, and optional nutmeg. Mix well.
Place mixture back into potato skins. Sprinkle with pecans, cranberries and dot with tiny pieces of butter.
Bake at 350 for about 20 minutes.

Fiddleheads Sauteed with Garlic and Shallot

I know, a lot of you are going to say, what the heck is a fiddlehead? They are baby ferns before they unroll.      Here in New Hampshire, in the early spring they are readily available for the picking anywhere where ferns grow.
I have never had much a taste for them at all, but thanks to a chef friend, I . Not only are they tasty and different, but a good source of vitamin A and C.
It’s really rather simple actually. I blanched 1/2 pound in boiling water for a few minutes  Then shocked in ice water ( It retains the pretty green color)
Next saute 2 cloves of garlic in butter ( you can use olive oil) along with one shallot. Then toss in fiddleheads and saute to your desired texture. Season with salt and pepper and voila.

Garlic Fennel Breadsticks

LOL @ the shape, no, it wasn’t on purpose, i had to keep the photo..
Garlic Fennel Breadsticks and Semi Homeade Marinara Sauce!
1 package active dry yeast ( about 2 1/4 teaspoons)
3/4 cup each, warm water, beer (room temp) and olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fennel seeds
4 1/2 cups all purpose flour
1 egg white, beaten with 1 tablespoon water
In large bowl , sprinkle yeast over warm water and let stand 5 min, to soften. Stir in olive oil,salt, beer and fennel seeds. Witrh a heavy duty mixer
or wooden spoon beat in 3 1/2 cups of the flouruntil dough is elastic (about 5 minutes) On a board or pastry cloth , spread remaining 1 cup flour. Knead dough dough using this
tequnique:
Continue kneading until dough is smooth and elastic.Place in a greased bowl top side down, swirl aroud to coat. Cover and let rise a warm placeuntil doubled. (1 1/4 to 1 1/2 hours)
On a floured surface knead just enough to expel air. Pinch off lumps and roll into a strip that is 18 inches long. Cut each strip in half.Set wire racks on baking sheets and arrange strips across racks 1/2 inch
apart.
Cover and let rise until puffy , about 30 minutes. Brush with egg whites, sprinke with sea salt. Bake in 325 ovenfor about 35 minutes, or until evenly browned. Serve hot , or cool on wire racks.
Serve With:
Fennel Marinara Sauce
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon fennel seed
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1/4 cup white wine
2 basil leaves finely chopped
1 teaspoon oregano
1/4 teaspoon salt
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes,white wine, tomato paste, sugar, oregano, basil, and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Citrus Cranberry Sauce

Wow, i have seen my share of cranberry sauces on here lately. This year i wanted something a little different, something with a local ingredient that i adore, maple syrup. This can be made with frozen whole cranberries also, and definatly doesn’t have to just be served on the holidays, it’s great for picnic, bbq’s and even a base for a BBQ sauce!

2 bags whole cranberries, rinsed and picked through
3/4 cup water
juice and zest of one orange
1 cup white sugar
Pure Maple syrup to taste
pinch salt (1/2 teaspoon)
pinch cinnamon (optional)
Dissolve sugar in water and orange juice. Add orange zest and cranberries and bring to a boil, turn down heat to med high and simmer till most of cranberries have popped, Stirring constantly. Add salt, cinnamon and syrup to taste.
Cool completely and refrigerate at least 4 hours, preferably overnight. It will thicken.

Cheesy Bacon Polenta

 After buying an overpriced bag of “polenta” , i quickly realized that polenta actually is just cornmeal. Pardon my ignorance… LOL.
 It is actually fun to learn new things everyday about food and all things culinary, and sometimes i am completely humbled by all there is to find out!!
I have never made or had polenta before….. you can also let it sit and cool in a pan, then slice and fry, FriedMush, or Fried Polenta.  Wow , what a concept!  So, for years after reading my friend, Kim’s recipe for Fried Mush, i finally broke down and made the first step. The polenta.   So easy, it’s crazy.
Basic recipe HERE, from Allrecipes.

8 Servings~~~~~
6 cups chicken broth ( or any broth you like)
2 cups polenta ( corn meal)
8 oz bacon, cut into LARDONS, sauteed till done, with fat reserved
1/2 sweet large sweet onion, minced, cooked with the bacon lardons
1/2 cup finely chopped chives
3 sage leaves, chopped fine
1/2 cup shredded monterey jack cheese
 Cook the bacon lardons and onions together in large saucepan until bacon is crispy. Set aside, reserving fat.
Bring the broth to a boil over high heat, turn down to a simmer and slowly add cormeal, if you pour it too fast, it will be lumpy, NOT A GOOD THING!.  Add bacon fat, maybe about 1/4 cup if you aren’t calorie, artery clogging scared…( ohhh it adds so much flavor!) , chives, sage, salt and pepper. The amount of the spices really depends on your tastebuds, not mine
Cook, stirring contantly, adding water as needed for about 20-30 min , or until completely smooth. Add cheese. Still till melted. Serve. Garnish with extra cheese, bacon, and sea salt.
Tune in for the next blog when i attempt Friend Mush with the leftover chilling in the fridge.
Thanks so much for reading. If you have a polenta recipe, please post the link here or your recipe. I know we will be making this alot more around here!