Grilled Zucchini with Fresh Mozzarella
Zucchine Grigliati con la Mozarella Fresca
Rabbit Ragu with Pappardelle
Coniglio Ragu con Pappardelle
(worst photo of a truly awesome dish – recipe below)
Rabbit Loin in Pancetta with Caramelized Fennel
Lombo del coniglio in Pancetta con finocchio caramellato
(please excuse the terrible looking fennel oil – it looked nice in real life!
also…notice the kidney peeking out in the back!)
Coniglio Ragu con Pappardelle
Rabbit legs – 2 hind, 2 fore
50 g pancetta, diced
2 shallots, mirepoix
1 carrot, mirepoix
1 celery, mirepoix
1 leek, mirepoix
3 cloves garlic, paste
500 ml chicken stock
250 ml red wine
.6 kg tomato, blanched, peeled and roughly chopped
3 sprigs of thyme
1 sprig of rosemary
2 sprigs of parsley, finely chopped
Parmesan, rind and garnish
500 g flour
Pinch of salt
- Season rabbit legs with salt and pepper. Sear rabbit legs. Remove. Brown pancetta, remove. Set aside.
- Add mirepoix and garlic, sauté. Deglaze with red wine. Add rabbit, chopped tomato, stock, bay, thyme, rosemary. Simmer for 1 hour. Remove rabbit legs earlier if necessary. Set aside and let cook slightly before julienning.
- Prepare pasta dough. Let rest and roll into sheets. Hand cut pappardelle noodles.
- Puree ½ the sauce. Add back in. Reduce slightly.
- Add pancetta, rabbit for 5 minutes to warm.
- Cook pasta.
- Toss together and serve with parmesan and parsley on top.
Rhubarb is everywhere in the markets right now…and questionably out of season strawberries are everywhere….let’s make a pie!
Lattice-Topped Strawberry-Rhubarb Pie
from Bon Appétit | April 1997
Yield: Serves 8
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
This week we studied the region of Puglia. We made semolina orecchiette, or “little ears”, named because..well, they look like tiny ears and the Italian word for ear is orecchio. We prepared the orecchiette dough from semolina flour, a yellow-y durum wheat flour. Our Chef told us we needed to use super hot water to make this dough come together properly. The orecchiette was tossed with rapini, garlic, anchovy, and extra virgin olive oil. Delicious. Simple. Good food. Of course, the dish can be made with store-bought orecchiette as well. No need to burn your hands.
Meyer lemons…what a blessed fruit. A cross between a mandarin orange and a lemon, they are a bit sweeter than the regular old pucker inducing lemons and such a lovely colour. The skin is a bit thinner and a bit more yellow, they call to me every winter…eat me!…make me into deliciousness!
Meyer Lemon Buttermilk Scones, adapted from Dish Cooking Studio
*In bowl, stir together flour, sugar, baking powder, soda and salt.
*Add butter pieces, and using fingertips or pastry blender, work butter into dry ingredients until mixture resembles coarse cornmeal. Leave a few large pieces to create flakiness.
*Pour in buttermilk and mix with a fork until ingredients are moistened. Gather dough into a ball, pressing gently until it holds together.
*Turn onto lightly floured work surface and knead briefly, and fold dough in half several times. *Gather into circle. Brush dough with melted butter and sprinkle with rock sugar. Cut into 8 triangles or use round cutter.
The cold has finally come. I had a miserable day at work. I walked most of the way home. Stopping for a Cherry Bomb latte and chocolate biscotti. My spirits were lifted instantaneously. They have the Wanda’s Pie in the Sky cookbook on display – I think they may use the recipes from the book in store. I swear everything made from that book is amazing. I have yet to be disappointed.
I stopped in at the grocery store for yogurt and came out with a 3 lb chicken, completely out of season organic raspberries, milk, a jalapeno pepper, and crappy grocery store garlic. Isn’t that always the way? Grocery stores are designed to make me impulse buy. Marion Nestle tells it like it is. Preach on, Marion Nestle, preach on.
The heat in my apartment doesn’t seem to be working. So roasting a chicken is the perfect way to make things toasty in here. Roast chicken is my new go-to weeknight meal. I can putter around the house while it roasts and throw in whatever I have to roast along side. Tonight, it’s one lone purple potato and two pieces of butternut squash.
Timer is dinging! Chicken time!
p.s. I’m still freezing, but at least I’m not hungry.