1 Year Wedding Anniversary Dinner Part 2 - Herb Crusted Roasted Australian Rack of Lamb with Pinot Noir Reduction

You didn't think I would JUST make homemade ravioli for such a special dinner did you?  Obviously an entire rack of lamb is the perfect digestive to follow a creamy rich pasta dish. Obviously.

For this dish you will need:
For the Lamb:
1 rack of lamb (about 8 chops)
4 tbsp Dijon mustard (or again, if you want to be super cool like me - use a specialty mustard such as the rustic mustard from The Village Cheesemonger)
4 tbsp EVOO
1/2 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
about 3/4 cup of mixed chopped fresh herbs ( i use parsley, rosemary & thyme)
salt and pepper

For the Pinot Noir Sauce:
1/4 cup of shallots (chopped)
1 1/2 cups pinot noir
1 tsp rosemary (chopped)
1 tsp thyme (stems removed)
1 tsp chives (chopped)
1 cup beef broth
1 tbsp unsalted butter
salt and pepper to taste
EVOO

To begin, preheat your oven to 425 degrees.  Salt and pepper the meat on all sides.  In a small bowl, mix together your oil and the mustard evenly.  Slather it on the meat on all sides.  In a separate bowl, mix together your breadcrumbs, herbs and cheese and then pack on the crust covering the meat.  Roast on a baking sheet in the oven for 25 minutes for medium rare.

In a saucepan, saute your shallots in a touch of EVOO.  Add you pinot noir and all your herbs.  Let it simmer and reduce for about 10 minutes.  Add your beef broth and some salt and pepper and let simmer again until your whole mixture has reduced by about half and has a thicker consistency.  A couple minutes before serving, stir in your butter.

When your lamb is ready, let it sit for 7-10 minutes before cutting.  Plate your lamb and top each one with your wine reduction.

Serve & Enjoy!

xo Chef Natty

1 Year Wedding Anniversary Dinner Part 1 - Homemade Ravioli with Butternut Squash, Mascarpone & Pancetta Filling

In light of my one year wedding anniversary with hubs - I decided to make him an at-home feast instead of dining out to celebrate this big milestone in our lives.  Obvi I photographed the entire thing so I could share everything (in step by step fashion) with all of you lovey foodies of mine.  Since I wanted to make everything from scratch - step one was getting over to William Sonoma and getting myself an old school pasta machine so I could make some fresh egg noodle sheets to make my ravioli with.  Great purchase - I highly recommend it.  Now - on to the fun part...

You will need: (makes about 24 ravioli)

For the Egg Pasta Sheets:
4 1/2 cups of all purpose flour
6 eggs - lightly beaten

For the Filling:
1 medium butternut squash - cut horizontally and seeds removed
4 cloves of garlic (ends removed but skin intact)
4 cloves of garlic (chopped)
4 shallots (chopped)
2 tbsp fresh sage (chopped)
4-5 tbsp pancetta (chopped into tiny cubes)
1/2 cup dry white wine
1 egg yolk
3/4 cup of mascarpone cheese
salt and pepper to taste

For the Cream Sauce:

6 shallots (chopped)
2 tbsp unsalted butter
2 tbsp sage (chopped)
3 cups chicken stock
2 cups heavy cream

To start, preheat your oven to 375 degrees.  Oil both halves of your butternut squash and lightly salt and pepper.  Put two garlic cloves - skins intact - in each half of the squash in the valley where the seeds were.  Roast the squash for 1 hour on a baking sheet uncovered.

In the meantime, dump your flour out on a large working surface and create a well in the middle and carefully pour in your beaten eggs (refer to photo above).  Slowly and carefully (being mindful not to break the sides of the well as the egg will run), begin adding some flour from the sides to your egg with a fork and mix it together.  Keep doing this adding more and more flour until the eggs are wet but no longer runny -you may then use your hands to work the rest of the flour in to the dough.  The dough should be moist but not sticky and uniformly mixed.  Separate the dough into 8-10 separate pieces.  Using your pasta maker - follow the instructions to feed each piece of dough through to create your ravioli sheets.  *NOTE* if you do not have a pasta maker - you can use your muscles with a rolling pin and ( still working in batches) roll out your dough into sheets.  Add more flour as your go if the dough gets sticky.  Cut the edges of your ravioli sheets so you have perfect rectangles - you should have enough dough to make about 20-24 large raviolis.

Once your squash is roasted - set it aside to cool.  In the meantime, saute your pancetta in your butter in a pan until it browns - add your chopped shallots, garlic and sage and let saute for another 3 minutes.  Add white wine to deglaze the pan and let simmer for another 2 minutes.  Remove from heat and let cool.  In a large bowl - scoop the flesh of the squash in.  Remove the skins from your roasted garlic and add to the mixture.  Add your shallot and pancetta mixture to the bowl along with your egg yolk, mascarpone cheese and some salt and pepper to taste.  Mix thoroughly.

Brush the edges of each ravioli sheet with egg as you go - put 1 tsp of filling in the middle and fold the sheet over - pressing down on all sides and making sure no air is left.  Seal all edges.   Dust them with flour and set on a baking sheet separating the layers with parchment paper to prevent sticking.

Boil a large pot of water.  While your water is boiling - saute your shallots for the sauce in butter.  Add your sage and let cook for 3-4 minutes.  Add your chicken stock and cream and reduce for about 10-12 minutes.  Add salt and pepper to taste.  When your water is boiled - add your ravioli and cook only for 4-5 minutes.  Remove with a sieve and add to your sauce mixture.  Sprinkle with a little Parmesan (or if you want to get super fancy - use freshly grated buffalo Parmesan from The Village Cheesemonger like I did).

Serve & Enjoy!

Stay tuned for Anniversary dinner part two!

xo Chef Natty

Tomato, Watermelon & Feta Salad

I can feel the winter chill is upon us.... ok not really because its been so friggin humid lately but let's get real - its only a matter of days before we start seeing "chance of flurries" on the weather network.  So let's keep it fresh a little while longer and try out a fabulous summer salad.

You will need:
Fresh assorted tomatoes (red, yellow, green, orange) (sliced in half)
1/2 cucumber (sliced)
1/4 seedless watermelon (chopped into 1 inch cubes)
1/2 cup crumbled feta
1 small red onion (sliced length wise)
2-3 tbsp EVOO
2 tbsp Balsamic Glaze
Salt and Pepper to taste

Combine all ingredients in a bowl and mix evenly.  For an extra sweetness add an extra small amount of the balsamic glaze on each plate before serving.

Great with summer BBQ's or just as a healthy lunch!

xo Chef Natty

why i don't "cook" from pre-made boxes

Just a little demo of what happens when I attempt to make something out of a box. 

Ok fine - the fact that it was 4am after my 25th birthday celebration and way too much vino obviously did not help the situation... but still.

Voila foodie followers - observe Delissio pizza a la Chef Natty.

Truffle Scented Bruschetta Tagliatelle

Let's keep the theme going with these fresh summer tomatoes and throw in an easy egg noodle pasta dish.

You will need: (serves 2-3)
500g egg noodle tagliatelle
2 ripe tomatoes (chopped)
1 large Spanish onions (chopped)
4 garlic cloves (chopped)
salt and pepper
EVOO
White truffle oil

In a large pan, heat up some EVOO and add your garlic and onions.  While they cook, start boiling your water for your pasta (note: it is important to use a good quality egg noodle pasta for this recipe - due to the simplicity of the ingredients - you want a nice flavorful noodle).  When your water is boiling and you put your pasta in - add your tomatoes into the onion/garlic mixture.  Add some salt and pepper and let simmer.  When your pasta is ready - drain - and add into your pan.  Toss thoroughly.  When plating, add a drizzle of truffle oil before serving.

Great weeknight recipe!
Simple & Delish.

xo Chef Natty

Barcelona Style Bruschetta

 
Don't be fooled by the simplicity of this recipe.  It is probably the best bruschetta I have ever had.  So good in fact that i'm gunna add it to my wondrous 'must try' list (Is anyone actually taking me up on these 'must try' foodie favorites?).

My dad and step-mom picked up this recipe when honeymooning in Europe.  This particular gem is bruschetta they had at a restaurant in Barcelona, Spain and I think its absolutely fabulous.

You will need:

Fresh baguette (for making the crostini)
5-6 cloves of raw garlic
3-4 ripe tomatoes (sliced)
1/3 cup of fresh oregano (chopped)
good quality EVOO
Salt

To make the crostini - slice up your baguette and then place them in the oven to bake at 450 degrees for 3-4 minutes.  Switch your oven to broil and let the top slightly crisp and brown.  Once you get that golden brown color remove immediately.  Careful not to burn the bread - this tends to be an issue in my family.  My Mom can have 493735 different dishes cooking at the same time in the kitchen but for some reason - the easiest thing (the bread) always burns.  So make sure to keep an eye on it!

When you remove your bread and it's cooled down only enough so you can handle it without burning your fingers - take the raw garlic cloves and rub them coarsely over the crostini.  The crunchy texture of the bread should make it easy for the garlic to rub nicely into it to get a nice garlic flavor.  Next, lay your sliced tomatoes on a plate - season them with the oregano and a generous amount of salt, and then lay them over the garlic rubbed bread.  Drizzle some EVOO on each piece and voilaaaaa!

Because of the simplicity in the flavors for this recipe - it is very important to have good quality fresh ingredients.

Enjoy!

xo Chef Natty

Chicken & Vegetable Stirfry with Brown Rice

I know, I know, the bloggage has not been as consistent these days.  I will slap my own wrists for that and start posting alot more i PROMISE.  I've been cooking alot of repeats these days as per request by hubs who puts a pout on when he gets a craving for a fav like garlicky basil pesto pasta - and instead I make something different for pure bloggage purposes.  But that's neither here nor there - the point is I will amp up bloggage for my foodie lovers.  Starting with............. (drumroll please)......................

Chicken & Vegetable Stirfry with Brown Rice

You will need (serves 2)
1 cup brown rice
1 tbsp butter
1 cup chicken or vegetable stock
1 cup water
1 green pepper (chopped)
1 red pepper (chopped)
1/2 large yellow onion or 1 small yellow onion (chopped)
2 cloved garlic (chopped)
2 boneless skinless chicken breasts
salt
pepper
1 tsp soy sauce
EVOO

Start by making a simple marinade for your chicken.  Add a couple tbsps of EVOO into a bowl, your soy sauce and some pepper.  Let your chicken marinade for at least 30 minutes.

In the meantime - bring your water and stock to a boil and then add in your butter and rice and stir.  Add a pinch of salt and then cover the rice with a tight fitted lid over the pot.  Turn the heat down to low and let the rice cook for at least 50 minutes (lift the lid only twice for a light stir). 

While the rice is cooking, in a seperate pan, cook your peppers, onions and garlic with some EVOO, salt and pepper.  In another small pan, cook your chicken breasts at medium heat until they are white and juicy all the way through (about 8 minutes - exact time will depend on the size of the chicken breasts).

After 50 minutes, test the rice, if it is not fully cooked yet, add another 1/3 cup of water, stir, and let simmer for another 10 minutes.

Add your rice into your vegetable mixture and stir.  Slice your chicken breasts into strips and place on top of the rice when plating. 

Serve & Enjoy :)

xo Chef Natty

Easy Peasy Healthy Yummy Fajitas!

Weeknight cooking can be a tricky thing for some people.  Obviously breaking out a recipe like Mighty Mans Meal or my step-by-step Lasagna isn't something that can be done on a whim on any ol' Tuesday night.  This is where my easy peasy fajitas really shine.  They take no time at all to make - they are delish - and for this simple weeknight treat, I even take a few shortcuts (i.e. a pre-made marinade will suffice for this one - no need to spend an hour with 32 different spices to make your own). 

You will need: (makes about 7 fajitas)

2 large boneless, skinless chicken breasts (sliced into fajita style strips)
3 bell peppers (i like to use one yellow, red and green) - chopped into strips
2 red onions (sliced into long strands)
3 tbsp low sodium teriyaki sauce (use a lighter rather than a thicker brand)
1-2 tbsp Kraft Chicken & Rib sauce (very gourmet)
whole wheat flour tortillas
EVOO
Salt and Pepper

Garnish Options:
Sour Cream
Salsa
Avocado
Corn

In a mixing bowl, mix together your chicken strips with some salt, pepper and your chicken & rib sauce (try and let this mixture sit for about 30 minutes in the fridge).  In a large pan, add your onions and peppers to some EVOO heated on medium high.  Add your teryaki sauce and cook your vegetables until soft.  Add a pinch of salt and pepper.

In a separate pan, heat a drop of EVOO and add in your marinated chicken.  Cook through, stirring only a couple times.

Hey... guess what? You're basically done.  Set up a little garnish station on your table, plate your chicken in a plate... your veggie mix in another plate...heat up your stack of tortillas in the microwave for about 20 seconds and voila!

Super simple fajitas are only minutes away people. Don't you wanna be like hubs? Doesn't he look like he's enjoying that lil fajit? I think yes.

xo

Chef Natty

Rigatoni a la Norma

For the eggplant lovers out there this is a fabulous recipe to integrate this tasty veggie into a great pasta dish.

You will need: (serves 4)
450g spelt rigatoni
2 -3 cups fresh ricotta cheese (salted)
1 large eggplant
1 large yellow onion (chopped)
tomato sauce (refer to previous blogs for a simple tomato sauce recipe)
salt
EVOO

Start by getting your tomato sauce cooking with appropriate ingredients in a saucepan and leave on a simmer. 

Slice up your eggplant into 3/4 inch slices and layer them in a strainer generously salting each layer.  Place the strainer over a plate and let the eggplant sit for 30 minutes (this process helps release some of the bitterness that eggplant naturally carries).  After 30 minutes, rinse your eggplant quickly and set aside.  Next, line a large baking sheet with paper towel and in a LARGE deep bottom pan, heat up a layer (about 1/2 inch) of EVOO at medium high heat.  Place your eggplant slices in the hot oil in batches, flipping once, until both sides have a light brown color (you will need to add more EVOO as you go).  Place them on the baking sheet with the paper towel to drain some of the extra oil.   Once all your eggplant are cooked, use the same pan to cook up your onions until soft.  At the same time, cook your spelt pasta in a separate pot (remember to salt the water).  Once your onions are cooked, add in your tomato sauce into this pan.  Let it simmer.  Cut your eggplant into 1 inch pieces and once your pasta is done add this, and the eggplant into the pan with your onions.  Give the mixture a good stir and add about 1/2 of your ricotta cheese.  Stir again and then plate into portions, topping each one with another spoonful of your salted ricotta cheese.

Top with some Parmesan cheese if you like!

happy cooking my little foodie loves

xo

Chef Natty

Simple Seared Scallops

For an easy weeknight meal that doesn't require alot of prep work, cooking time, or... really anything - try this simple scallop recipe and pair it with almost anything.  Keep it healthy with a side salad, throw in a little brown rice or keep it fresh and summery with a potato salad or grilled veggies.

You will need: (serves 2)
8 sea scallops (large)
1-2 tbsp butter
lemon juice
EVOO
salt and pepper

Make sure your scallops are dry before you begin otherwise your seasoning will not stick and the scallops will end up poaching rather than searing on the pan.  You can just pat them with a paper towel.  Sprinkle your scallops on both sides with a generous amount of salt and pepper and set aside.  In a medium pan, melt 1 tbsp butter into some EVOO on medium/high heat and then (working in batches if you have to - do not overcrowd the scallops), sear your scallops for only a few minutes on each side (the pan should be very hot!) - resist your urge to move the scallops once they have begun searing!  You want that nice brown crust to form and this will not happen if you are constantly moving them around.  After about 2 minutes you can take a look and if your brown crust has formed you can flip them.  They should still be soft to the touch when ready - if they feel firm you have overcooked them.  Right before you remove them from the pan give them a small drizzle of lemon juice.

Serve Scallops Right Away
........& Enjoy!

Happy Cooking

xo Chef Natty