Roasted Carrots and Asparagus

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Ingredients:

1 bunch asparagus, trimmed
3 large carrots, peeled and sliced into long strips
1 Tbs. olive oil
2 cloves garlic, minced
3 sprigs thyme
Juice of half a large lemon
Salt and pepper to taste

Preparation:
Preheat oven to 400 degrees.  Lay out some parchment paper on a sheet pan.  Evenly spread out the asparagus and carrots in a single layer.  Drizzle with olive oil and sprinkle on the minced garlic, thyme leaves, and a little salt and pepper.

Bake for 20 minutes and test for tenderness.  Bake for a couple extra minutes if needed.

Serve roasted vegetables on a platter and drizzle lemon juice on top.

Cheese Ravioli

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Ingredients:

  Dough

1 extra large egg, beaten

2 oz. semolina flour

2 oz. A.P. flour

Pinch of salt

1 teaspoon water, if needed

  Cheese Filling

1 cup ricotta or goat cheese

1 cup grated mozzarella

1/4 cup grated parmesan

Thyme

Salt

Preparation:

Whisk eggs well with a fork.  Gradually add the semolina, flour, and salt until a thick dough forms which can no longer be stirred with a fork.  If dough looks dry, add up to 1teaspoon of water.  Flour your hands and work surface and continue to knead until dough is well mixed.  Cover with plastic wrap and let rest at room temperature for 30 minutes.

Mix the cheese filling ingredients together.  Set aside.

Set up pasta attachment on KitchenAid mixer.  After dough rests, split into two parts and run each half of dough through setting 1 on pasta attachment 25 times, folding it in thirds each time.  Next, run pasta one time each on settings 2, 3, 4, 5, and 6.

Place one strip of dough on ravioli maker.  Fill each section with 1 teaspoon cheese filling.  Dampen edge with water and place second strip on top.  Run heavy rolling pin over top of ravioli until sections separate.  Continue until all pasta is used.  Ravioli can be frozen at this point. 

Cook ravioli in boiling and salted water until al dente.  Serve with a Milanese or marinara sauce.

Fig and Gorgonzola Terrine

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Ingredients:

1 cup dried Mission figs, quartered

1 cup dry red wine

3 sprigs fresh thyme

2 tablespoons dark balsamic vinegar

2 teaspoons honey

1 pound room temp cream cheese

1 1/2 sticks unsalted butter, at room temp

8 ounces crumbled gorgonzola

2 tablespoons brandy

1 teaspoon fine sea salt

1 cup toasted pecan pieces*

2 tablespoons flat leaf parsley, chopped

Preparation:

Put the quartered figs in a small saucepan along with the red wine and thyme.  Simmer mixture over low heat for 15 minutes.  Drain the figs, reserving thyme and wine and set the figs aside to cool.  Return thyme and wine to saucepan with the balsamic vinegar and honey and reduce over medium heat to a syrupy consistency.  Remove from fire, discard thyme and set aside.

In the bowl of a standing mixer with the paddle, beat together cream cheese and butter on low speed until well blended, about 1 minute.  Add the Gorgonzola, brandy and salt and beat 1 more minute.  Take care not to overbeat or it won't set properly.

Spray a standard 4 cup loaf pan with cooking spray and line the inside with plastic wrap.  Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners.  Scatter half the figs, half the pecans and chopped parsley on top evenly and cover with the remaining cheese.  Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.

To remove the terrine from the pan, turn upside down on a flat surface and pull one end of the plastic wrap down.  The terrine will slip out of the pan onto a cutting board.  Slice and fan out on a platter.  Garnish with the remaining half cup of figs and half cup pecans.  Drizzle with wine reduction and serve with crackers.

*To toast pecan pieces, mix pecans with 2 tablespoons butter and spread on a baking sheet.  Bake at 350 degrees for 15 to 20 minutes stopping to stir pecans every 5 minutes.  Drain on paper towels.

History:

This recipe comes from Chef Tech Cooking School in Long Beach, California.