Mini Crab Ravioli

Mini Crab Ravioli

    These delicious little pockets of crab, cheese, and creamy sauce are the perfect meal for any day of the week. I made these earlier in the year with a gift I received from last Christmas from my cousins; a little ravioli maker. Mini Crab Ravioli

Ingredients:

• Lump/Claw crab meat
• 1 cup Ricotta
• 2 tbs Parsley
• 1/2 cup Breadcrumbs
• 1 Egg

Sauce:

• 1 large Shallot
• 1 full lemon zested
• 1 clove garlic
• 3/4 cup Cream
• 1 tbs Old Bay

1. Make the pasta dough. See past post on perfect pasta dough recipe. 

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a medium bowl combine the crab meat, ricotta, parsley, breadcrumbs and the egg. Mix to combine.

3. Roll out one sheet of dough over the ravioli maker. Place a small spoonful of stuffing into each trench of the ravioli maker. 

4. Roll out another sheet on top and press and cut to individual sizes. Set aside on baking tray and place in freezer for roughly an hour.

5. Boil a large pot of water on the stove and cook the ravioli till they float to top and come to a rolling boil. 

6. In a large sauté pan drizzle some olive oil and sauté the shallots until tender. Toss in garlic and sauté until fragrant. 

7. Mix in the lemon zest, cream, and old bay seasoning. Bring to a simmer. Toss with the cooked ravioli. 

Viola! Simple, delicious and full of perfect flavor. 

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 3+

Timballo

 

TIMBALLO

     I know what you are thinking, "What is this Timballo?", well a Timballo or Timpano depending on Italian dialect or location is a baked mound of dough stuffed with a bunch of goodness inside. The internal items can range from meats, cheeses, pasta, fish, vegetables, etc. Anything you truly prefer. I used a small metal oven proof bowl to bake this in but a ceramic one would work too. The dish was showcased in a 1996 movie Big Night about an Italian restaurant owned by 2 brothers struggling during the holidays. This dish my family has decided to add to our Christmas Eve Feast along with a bunch of different seafoods to accompany our Feast of the Seven Fishes meal. It seemed daunting and hard to put together, however I found it quite simple once I got the hand of it. Please enjoy my Timballo.

Ingredients:

Dough:

• 2 cups all purpose flour
• 2 large eggs
• 1/2 tsp salt
• 1 1/2 tsp olive oil
• 1/4 cup water

Filling:

• 2 cups diced salami
• 2 cups provolone cheese
• 6 hard boiled eggs sliced
• 2 cups mini meatballs
• 4 cups homemade red sauce
• 1 1/2 lb baked rigatoni
• 1 tbs olive oil
• 1/2 cup Romano or Parmesan cheese
• 3 eggs

1. Start by making the dough. Combine flour, eggs, salt, olive oil and water in a mixer and mix until dough forms a ball. Kneed by hand for 10 minutes or with dough hook for roughly 3 minutes. Let rest for 5 minutes. Grease with butter the inside of the baking bowl.

2. Roll out onto floured surface until large enough to fill the bowl you are baking it in as well as cover the bottom of your creation.

3. Prepare the inside. (Some of this can be done ahead of time so you can easily fill like a assembly line. I made this even easier on myself by buying store bought mini Italian meatballs. I know, Sacrilege).

4. Start filling the dough lined bowl. I started with some rigatoni then followed by the salami, then the provolone, eggs, meatballs, provolone again and then some sauce. Repeat again until the mixture fills to the top of the dome. Take the last 3 eggs, scramble and pour over the top so it filters down through the fillings. Fold over the hanging dough and seal with a little water. You can trim some if there is too much.

5. Bake in 350 degree oven for about an hour uncovered. Cover with tinfoil and bake again for roughly 30-45 minutes.

6. After resting for 30+ minutes carefully turn upside onto serving platter and the Timballo should slip out and is ready to slice and serve.

This little Timballo was perfect and just enough to serve my whole family at roughly 5+ people. Enjoy!!

Prep Time: 3 minutes

Cook Time: 90 minutes

Serves: 5+ 

Neapolitan Cookies

 

NEAPOLITAN COOKIES

     Rainbow, Neapolitan, Napoleon, Tricolore cookies/cake, whatever you call them, these cookies/ mini cake bites have become a standard of Italian American dessert treats. You can barely go to an Italian bakery without finding these delicious almond flavored delights. The process of baking these is lengthy but once you do it you will find the time to make these often. We decided to make these as part of our Christmas dessert trays. The delicious almond flavor, the apricot jam lightly spread in between each sponge and the chocolate topping make for a perfect after dinner bite. Neapolitan Cookies.

Ingredients:

• 2 1/2 sticks softened and in pieces 
• 2 cups flour
• 7 ounces almond paste
• 1 cup sugar
• 4 eggs separated
• 1/2 tsp salt
• Red and green food coloring
• 1 jar smooth apricot jam
• 1 lb bittersweet chocolate chips
• 4 9x12 shallow baking sheets

1. Preheat oven to 350 F. Spray and flour 3 of the baking sheets.

2. Combine almond paste and 3/4 cup plus 2 tbs of the sugar in a mixer until the batter becomes crumbles. 

3. Beat in the butter a few pieces at a time until combined. Then beat in the egg yolks until smooth.

4. Mix in the flour and salt a little at a time until combined.

5. Whisk the egg whites and 2 tbs sugar until stiff peaks form.

6. Fold in the egg white mixture a little at a time into the batter. Batter should be a little fluffy.

7. Separate the batter into 3 bowls and dye one green and one red. Leave the other one light tan/white.

8. Spread evenly onto the 3 baking sheets and bake roughly 10 minutes or until edges are beginning to brown slightly. Cool on racks.

9. Once cooled take the apricot jam and spread evenly over the green sponge. Then carefully take the white sponge and lay on top and then spread more apricot jam over the white layer. Top with the red layer. Cover with plastic wrap tightly and then the empty 4th baking sheet. Place in fridge and weigh down the cake with cans or a heavy pot and let chill for 4 hours to overnight.

10. Remove from fridge. Melt chocolate chips over double broiler and pour over the green/top layer once you have inverted the cake. Let sit and cool slightly until you can take a fork and make wavy lines on the top. Let chill. Trim any edges and cut into little bite size 2 inch rectangular pieces. 

This is such a favorite of everyone that they will be asking for it every holiday season.

Prep Time: 20 minutes

Inactive time: 4 hours to overnight

Cook Time: 15 minutes

Serves: Plenty

German Goulash Soup

 

German Goulash Soup

     Traditional Goulash stems from the Hungarian culture as a form of meat stew or soup. Other central European cultures also have a version and this one is based off of one of those. My father used to talk about some of the food he discovered when he was in the War in the early 60's. He discussed one fond memory of discovering real German Goulash. Not the kind that some American's eat of a macaroni with ground beef and tomatoes, but rather a sultry, delicious, hearty soup made specifically in this part of Europe. He was stationed in Berlin and remembers finding this soup in a small little restaurant he frequented when he had time to leave his post. He could remember exactly all that was in it, but wasn't too sure on the spice blend. I did a little research and found practically the exact soup he was speaking of. I have listed the original recipe I found at the bottom that I used for inspiration in creating my copycat. Please enjoy German Goulash Soup.

Ingredients:

• 2 tbl butter
• 1/2 chopped onion
• 1 lb beef cubes
• 2 large russet potatoes
• 3 cups beef stock
• 1 1/2 cup chopped carrots
• 2 tbl paprika
• 2 tbl tomato paste
• 1 clove garlic
• 1 tsp caraway seeds
• 1/2 tsp marjoram
• Salt/Pepper

1. In a large stock pot melt your butter over medium high heat. 

2. Sauté the onion and carrot until the onion becomes translucent. Stir in the garlic until fragrant.

3. Toss in the beef cubes and salt and pepper. Brown the beef.

4. Mix in the stock, paprika, tomato paste, caraway seeds and marjoram. Bring to a low boil.

5. Toss in potatoes, cover and simmer until potatoes are cooked through, roughly 15-20 minutes. At this point the soup will have thickened up a bit. 

   This was a quick and easy one pot meal to make that definitely was hearty and full of flavor. Perfect for the colder nights occurring during this autumn time.

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 3+

Original Link for recipe. 

https://germangirlinamerica.com/goulash-soup-goulasch-suppe/

My father in Berlin, second from right.

Sauté of vegetables and beef

 

Irish Creamy Pork Roast

 

Irish Creamy Pork Roast

     Interested in an Irish dish not so famous as others you typically see in an American Irish Bar served specifically on St. Patty's Day? Well try this simple yet full flavored pork dish that will have you coming back for more. Irish Creamy Pork Roast.

Ingredients:

• 1-2 lb pork tenderloin
• 3 shallots
• 5 juniper berries
• 1 tsp thyme
• 2/3 cup hard cider
• 2/3 cup chicken stock
• 4 celery stalks chopped
• 2 tbs flour
• 2/3 cup heavy cream
• Olive oil
• 3 tbs butter
• Salt/pepper

1. In a large skillet melt  1 1/2 tbs butter and add olive oil. Place in the pork tenderloin and brown on all sides roughly 8 minutes.

2. Remove pork and sit aside. Toss in the shallots and cook until tender. Add in the juniper berries, thyme, and return the pork to the pan. Pour in the cider and chicken stock. Cover and simmer for roughly 30 minutes. Add in the chopped celery and continue to cover and cook.

3. Make a past using rest of butter and flour. Remove pork from skillet and place on a plate. Remove the juniper berries and discard. Mix in the paste and cream until thickness begins. Simmer on low for about 2 minutes until the sauce becomes a perfect thick texture. Slice the pork into medallions and serve with the sauce spooned over. 

    This pork dish was fantastic. Full of flavor and pretty easy to make. Shows just how simple but amazing Irish cooking is. Serve with a side of potatoes and some mushy peas.

Prep Time: 10 minutes

Cook Time: 45-60 minutes

Serves: 4+

Beef Bourguignon

BEEF BOURGUIGNON

     Beef Bourguignon or Beef Burgundy is a famous well known French dish touted as traditional French cuisine, however only newer to the style of cooking since the beginning of the 20th century. Either way, this dish is now well known in France and is such an easy meal to prepare with so much flavor you will definitely want to give it a try. Beef Bourguignon.

Ingredients:

• 1/2 diced white onion
• 1 small stalk celery diced
• 4 strips bacon
• 1 lb stew beef
• 1 cup whole baby carrots
• 1 tbs flour
• 1 bay leaf
• 1 tsp thyme
• 2 cloves garlic minced
• 1 tbs tomato paste
• 1-2 cups red wine (Bordeaux)
• Salt/pepper

1. In a Dutch oven or stock pot sauté onion, celery, and bacon over medium heat until bacon starts to crisp.

2. Increase heat to high and toss in beef and sauté until starting to brown.

3. Mix in carrots, flour, bay, thyme, garlic, tomato paste and red wine. Bring to a low simmer. Cover and cook for roughly 1 1/2 hours to 2 hours.

     This stew was delicious and so easy to make. Add your favorite French bread to dip in and you are set for the night. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 1 1/2- 2 hours

Serves: 4+

 Minestrone

     The quintessential Italian vegetable soup famous everywhere you go. Such an important soup related to just plan easy cooking and traditional peasant food. You can really take anything you want to put into this easy soup. We have always added in beef to increase the flavor profile. This time i was gifted with a nice leftover bundle of fresh herbs from some friends so decided what better thing to include in this soup. All in the pot and leave to get whatever you want done. Minestrone.

Ingredients:

• 1 lb beef cubes
• 1/2 white onion diced
• 1 cup diced carrots
• 1 stalk of celery diced
• 1 clove garlic minced
• 32 oz beef stock
• 32 oz water
• 1 small can diced tomatoes
• 1 small can cannellini beans
• 1 small can green beans
• Ditalini pasta
• small bundle of fresh herbs, ( I used sage, rosemary, thyme, and basil)
• Olive oil
• Salt/pepper

1. In a large pot drizzle some olive oil and sauté diced onion, carrots, and celery until tender. 

2. Next toss in the beef cubes and brown.

3. Mix in the garlic and sauté until fragrant.

4. Pour in the beef stock, water, diced tomatoes, cannellini brans, green beans and the bundle of fresh herbs. Bring to a slow simmer, cover and cook for roughly 45 minutes.

5. Mix in the pasta and cook until tender. Salt and pepper to taste and serve. 

Simple, timely, and delicious. The perfect soup anytime of year. 

Prep Time: 15 minutes

Cook Time: 1 hour+

Serves: 4+

Mini Pork Pies With Cherry Compote

Mini Pork Pies With Cherry Compote

      I am sure many of you have heard of pork pies. Those little hand held pies filled with savory meats and other ingredients including different vegetables if you want. Typically seen in British and Irish cuisines, these little meals are usually made with fresh hand formed crusts and usually a sort of gelatin is poured in on top to keep all ingredients formed, however I chose to make a short cut and used store bought pie crust and withheld the gelatin to make things a bit easier. These were just as good and even better the next day for a lunch snack served chilled. Mini Pork Pies With Cherry Compote

Ingredients:

• 1/2 diced white onion
• 1 lb ground pork
• 5 strips of bacon diced into small pieces
• 1/2 tsp thyme
• 2 sage leaves diced
• Pinch nutmeg
• fresh cherries
• Tart cherry jam
• 1 round store bought bake at home pie crust

1. Roll out room temperature pie crust and cut into large circles to fit a mini muffin tin. Also cut out circles to cover the tops of each pie. Form into the pie tin. Typically makes enough for 9 mini pies.

2. In a large skillet over medium high heat sauté onions until translucent. Toss in the ground pork and cut up bacon slices.

3. Mix in thyme, sage, and nutmeg. Stir until all meat is browned and fully cooked.

4. Press meat mixture into individual pies. Press a circle lid over each pie and poke a small hole in the center with a chopstick.

5. Brush with a little egg wash and bake for roughly 30-45 minutes until crust is golden brown. 

6. Meanwhile take fresh cherries and some cherry jam and mix together. You can crush the cherries or dice them up. Serve on top of each little pie. Enjoy!

These were delicious. I even enjoyed them more so the next day for a little lunch snack. 

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 2+

Gnocchi With Bacon And Gorgonzola Cream

GNOCCHI WITH BACON AND GORGONZOLA CREAM

    Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. Gnocchi with bacon and gorgonzola cream.

Ingredients:

• 5 strips of bacon
• 1/2 cup gorgonzola cheese crumble
• 1/2 cup heavy cream
• 1/2 diced white onion
• Parsley
• Gnocchi

1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.

2. Toss in onion and cook until translucent. 

3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.

4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2+

     Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.

Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

Tortelli Lucchese

Tortelli Lucchese

 

    This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection.  Tortelli Lucchese.

Ingredients:

• 1lb ground pork
• 2 cups chopped salumi or mortadella 
• 1/2 cup pecorino cheese
• 1/2 cup breadcrumbs
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• 1/2 tsp fresh sage
• 1 egg
• 1 can crushed tomatoes
• Salt/pepper
• Fresh pasta dough
• Olive oil

1. Make fresh pasta dough link below to post.

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.

3. Remove half the mixture and place into food processor or blender.

4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. 

5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. 

6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. 

7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.

Original from Lucca

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4+