Text 24768, 93 rader
Skriven 2015-03-11 07:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: flights of fancy 343
============================
 >> Not sure what I think about dill ravioli
 > I know what I think about dill ravioli!
 JK> Pretty gruesome and not something I even care to look for (grin).

See below ...

 > but I guess the cooking schools are turning out chefs who
 > actually know their stuff but are happy to get jobs at all,
 > even at bars attached to dodgy hotels.
 JK> Handy just for the seafood, that's for sure.

As I was walking distance to the water and 20 miles from the
big fisheries, I figured I might as well, the stuff will be
relatively fresh.

   We all went out to
 JK> dinner last night for my grandson's 9th birthday.. Probably because you
 JK> and I were discussing seafood yesterday, I ordered a
 JK> shrimp/scallop/lobster tail hibachi plate.  It was really good.  Had
 JK> the remainder today for lunch, which is always good. :)

Mmm.

 JK> I enjoy eating eggplant parmesan, but it's one of those tiresome
 JK> things to make.

It's not that difficult, just takes a while and a lot of
steps. I like doing it.

 > has begun. Also the night-time icing, as the thawed runoff gets
 > on the cleared roads and sidewalks and becomes sheet ice.
 JK> Sounds bad if much walking or driving is necessary...  No icing that I
 JK> saw here, but nice weather. I was able to wear a lighter coat.. a nice
 JK> change. 

It's supposed to be above freezing until Thursday evening,
but overnight that night the predicted temperature is 13F,
enough to wreak havoc on the roads.

 JK> I made these last night so we'd have something to much while watching
 JK> zombies get slayed on AMC's "Walking Dead".  No accounting for taste I
 JK> guess hehe 
 JK> ==Cake Doughnuts==

I kind of like donuts but usually eat fried yeast ones (half
as dense and one can convince oneself that one can eat twice
as much).

Goat Cheese Potato Ravioli with Garlic and Dill
cat: odd, pasta
yield: 18

h - Dough
1 1/2 c flour
2 lg eggs
1/2 ts salt
h - Filling
12 oz potatoes
1/2 oz fresh dill, chopped
3 cloves garlic, minced
4 oz goat cheese
3/4 ts salt

To prepare the dough, place flour and salt into a large
bowl. Crack in the eggs and mix with a fork. When it
starts coming into a ball, continue kneading with your
hands. It should be smooth, soft but not sticky. Wrap
into plastic wrap and refrigerate 1 hr.

Peel the potatoes and boil them in lightly salted
water. Let cool completely and mash with a fork. Mix
in the dill, garlic, goat cheese, and salt. Set aside.

Roll out the dough into a 1/8" thick rectangle on a
lightly floured surface. Cut into 3" squares (I got 18
large ravioli).

Take 1 Tb filling and roll into a ball. Flatten a
little bit and place on a square. Top with another
square and seal the edges using your fingertips. Repeat
with the remaining dough and filling.

Bring a large pot to boil. Salt lightly. Drop a few
ravioli into the boiling water and cook for 6-8 min
or until soft. Drain.

To make fried ravioli, heat some butter in a large
skillet. Fry each ravioli on both sides until brown
and crispy. Serve plain or with some sour cream.

Recipe by collecting memories (collectingmemoriess.blogspot.com)
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