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the appetizer:

Talk with Your Mouth Full, the new cookbook by Hearty Boys Dan Smith and Steve McDonagh, presents recipes from their popular TV cooking show, with recipes like Pearl Barley Tabbouleh; Salmon Wellington; and Leek and Cremini Ravioli with Red and Yellow Tomato Concassé.

Cookbook

 

Leek and Cremini Ravioli with
Red and Yellow Tomato Concassé

Leek and Cremini Ravioli

 
  • Yield: 8 servings
  • Preparation time: 45 minutes
  • Cooking time: 20 minutes

Many people shy away from making their own ravioli because it's so labor-intensive, what "with making your own pasta from scratch...This recipe cuts that step out by using wonton wrappers. They're easy to work with, and they're also incredibly light, which is perfect for a spring vegetable preparation such as this. Once you've tried this recipe, don't be afraid to change up the filling—there are a million combinations you could try.

  • 1/4 cup extra-virgin olive oil 1 large clove garlic, minced
  • 1 bunch leeks, trimmed and sliced
  • 4 medium-sized cremini mushrooms, rinsed and finely diced
  • 4 ounces creamy goat cheese 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 32 wonton wrappers (3-inch squares)
  • Red and Yellow Tomato Concassé, recipe below
  • Sautéed Swiss Chard, recipe below
  • 8 fresh oregano sprigs, for garnish

In a large skillet and over medium heat, warm the olive oil. Add the garlic and cook until nicely golden brown, about 3 minutes. Add the leeks and cremini, raise the heat to high, and cook, stirring often, until the leeks are wilted and any excess water has evaporated. Remove from heat transfer to a large mixing bowl. Add the goat cheese and salt and pepper and stir to incorporate the goat cheese. Set aside to cool.

When the mixture is cool, lay out all 32 wonton squares on a flat work space. Place about a tablespoon of veggie mixture in the center of 16 of the wonton wrappers. Working in small batches, brush the edges of all the wrappers with water and place the unfilled wrappers on top of the filled ones. Press the edges well to seal and set aside to dry a little.

When all the ravioli are prepared, bring a large pot of salted water to a boil, lower to a gentle simmer and cook the ravioli in two batches. They'll only need 4 or 5 minutes in the water. Be very gentle with them, removing them with a slot- ted spoon and placing them in a large pan of hot tap water.

To assemble the dish, place a bed of sautéed chard on each plate. Top with two ravioli and pour the warm concasse over all. Garnish with a sprig of fresh oregano.

 
Red and Yellow Tomato Concassé

Yield: 2-1/2 cups

  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups red Roma tomatoes, finely chopped (2-3 tomatoes)
  • 2 cups yellow Roma tomatoes, finely chopped (2-3 tomatoes)
  • 1 sprig fresh oregano
  • Kosher salt and freshly ground black pepper to taste

Pour the olive oil into a large skillet and place over high heat. Add the garlic and cook until nicely golden, about 3 minutes. Add the chopped tomatoes and oregano sprig, lower the heat, and let cook, covered, until the tomatoes have broken down, 10 to 15 minutes. Remove the oregano sprig before serving. Serve warm.

 
Sautéed Swiss Chard

Yield: 2 cups

  • 1 tablespoon extra-virgin olive oil
  • 2 bunches rainbow Swiss chard, washed and coarsely chopped, including stems
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper to taste

Pour the olive oil into a large skillet and place over high heat for 1 minute. Add the chard and, stirring constantly, let it wilt, 2 to 3 minutes. Add the lemon juice, salt, and pepper and cook for 1 more minute. Remove from heat and serve immediately

 
Make Ahead

Ravioli can be made up to 5 days in advance and frozen. To cook from frozen, add an additional 1-2 minutes to the cooking time.

Concassé can be made the day before and reheated.

Swiss chard must be made just before serving.

 
  • from:
  • Talk with Your Mouth Full:
    The Hearty Boys Cookbook
  • by Dan Smith, Steve McDonagh
  • Stewart, Tabori & Chang
  • 224 pages, Hardcover, $27.50
  • ISBN: 1-5847-9640-5
  • EAN: 9781584796404
  • Recipe reprinted by permission.

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This page created January 2008


 


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