Lobster and Mascarpone Ravioli with Tomato Lobster Butter

Lobster and Mascarpone Ravioli with Tomato Lobster Butter
Serves 4
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For the Ravioli
  1. 1 cup (250 ml) Raw Lobster Meat; diced (shells reserved)
  2. ½ cup (125 ml) Mascarpone Cheese
  3. ½ teaspoon (3 ml) Grated Lemon Zest
  4. 1 Shallot; minced
  5. ¼ cup (60 ml) Fennel minced
  6. 2 tablespoons (30 ml) fresh Tarragon; minced
  7. Salt and Freshly Ground Pepper
  8. ¼ cup (60 ml) White Wine
For the Sauce
  1. 1 cup (250 ml) Shallots, thinly sliced
  2. 2 cups (500 ml) Lobster Shell Pieces chopped coarsely
  3. 1 tablespoon (15 ml) Tomato Paste
  4. 1 pinch Saffron
  5. 1 cup (250 ml) White Wine
  6. ⅔ cup (160 ml) Cold Butter, cubed
  7. Salt and Freshly Ground Pepper
For the Pasta Dough
  1. 3 cups (750 ml) All-Purpose Flour
  2. 1 teaspoon (5 ml) Salt
  3. 4 Eggs
Ravioli filling
  1. Heat butter and olive oil in a large skillet.
  2. Add shallots and fennel and cook until soft and translucent, about 3 minutes.
  3. Add white wine and cook until reduced to syrup-like consistency, about 10 minutes.
  4. Add lobster meat, cooking until just opaque.
  5. Remove from heat and place into a large mixing bowl and allow to cool.
  6. In a medium bowl, combine mascarpone cheese, lemon zest and tarragon.
  7. Mix in cooled lobster mixture and combine well.
  8. Season with salt and pepper and taste to adjust seasoning if necessary.
  9. (The mixture can be prepared ahead of time and stored in refrigerator for up to one day)
  1. In an electric mixer fitted with a dough hook, combine flour and salt.
  2. Add eggs 1 at a time and continue to mix.
  3. Drizzle in a little warm water if necessary to form a ball.
  4. Sprinkle some flour on work surface, knead the dough until elastic and smooth.
  5. If using a machine to roll out, continue with recipe.
  6. If rolling out by hand, wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  7. Cut the ball of dough in thirds, cover and reserve the dough you are not immediately using to prevent it from drying out.
  8. Dust the counter and dough with flour.
  9. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting.
  10. Guide the sheet of dough with the palm of your hand as it emerges from the rollers.
  11. Reduce the setting and crank the dough through again changing the setting each time until the dough is paper, thin about 1/8-inch (6 mm) thick. (Kitchen Aid setting number 4 or 5)
  12. Dust the counter and dough with flour, lay out the long sheet of pasta.
  13. Brush the top surface of dough with egg wash.
  14. Drop 1 tablespoon (15 ml) of cooled filling about 2-inches (5 cm) apart on half the sheet of pasta. Fold the unfilled half over the filling.
  15. With a small cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with flour to prevent them from sticking.
  16. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes.
  17. Ravioli will float to the top when cooked so be careful not to overcrowd the pot.
  18. Lift the ravioli from water with a large strainer or slotted spoon.
  19. Plate the pasta, drizzle with sauce and Garnish with chopped Tarragon
  1. In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 2 tablespoons (30 ml) of butter.
  2. Deglaze with the wine and bring to a boil.
  3. Remove from the heat and let steep for 5 minutes. Strain.
  4. Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
  5. Bring the cooking juices to a boil and reduce until about ¼ cup (60 ml) of sauce remain.
  6. Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning.
  7. If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.
  8. Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with salt and Freshly Ground Pepper
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Lisa’s pasta sauce

Lisa's pasta sauce
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  1. 4 tablespoons of olive oil
  2. 1 medium onion chopped fine
  3. 2 cloves of garlic minced
  4. 1 28 oz tin of san marzano tomatoes-chopped fine or put through a food mill
  5. handful of fresh basil-torn into bite size pieces
  6. salt and pepper to taste
  7. chili flakes to taste
  1. Heat 2 tablespoons of olive oil in a pan.
  2. Add onion and garlic and saute till the onion is translucent.
  3. Add the tomatoes, salt, pepper, chili flakes, fresh basil and simmer for 20 mins.
  1. If you have rinds from your parmesan reggiano cheese, drop one or more into the sauce to elevate the flavour. You can also use the rinds in soups or stews-Delicious!
  2. I keep a bag in the freezer full of my rinds for this purpose!
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Penne alla Vodka

Penne alla Vodka
Serves 6
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  1. 4 slices of bacon or pancetta sliced into fine strips
  2. 14 ounce tin of tomatoes
  3. 1 pound penne
  4. 1 tablespoon extra-virgin olive oil
  5. 4 cloves garlic, minced
  6. pinch chili flakes
  7. 1/8 cup vodka
  8. 1/2 cup heavy cream
  9. salt and pepper
  10. 2 tablespoons unsalted butter or olive oil for finishing the sauce
  11. 2 to 3 tablespoons chopped fresh Italian parsley
  12. 3/4 cup freshly grated Parmigiano-Reggiano
  1. 1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  2. 2. Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta stirring occasionally, until done, about 8 to 10 minutes.
  3. 4. Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté bacon or pancetta until crispy. Drain all but 2 tablespoons of fat.
  4. 5. Add onion and garlic to bacon mixture and saute until onion is translucent. Increase heat and add tomatoes, red pepper flakes and salt and fry until tomato mixture reduces a little. Pour in the vodka, lower the heat so the sauce is at a lively simmer add cream and slowly simmer until the pasta is ready. Just before incorporating pasta, taste and adjust seasoning. Add butter and cheese to finish the sauce
  5. 6. Drain pasta and pour into the sauce. Turn up heat and stir pasta in the sauce to fully incorporate. Sprinkle with parsley and serve
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Cranberry Walnut Kale Salad with Cranberry Vinaigrette
Serves 4
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  1. 4 oz fresh cranberries
  2. 1/3 cup water
  3. 2 tablespoons sugar
  4. 2 tablespoons sherry vinegar or red wine vinegar
  5. 1 teaspoon Dijon mustard
  6. 1/2 teaspoon lemon juice
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon freshly ground black pepper
  9. 1/4-1/2 cup olive oil
  10. 8 oz fresh baby kale
  11. 1 cup dried cranberries
  12. 1 cup walnuts
  13. 1/4 cup thinly sliced red onion
  14. additional salt & pepper to taste
  1. In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open. Place in a blender and puree till smooth. Add the vinegar, mustard, lemon juice, salt and pepper and blend. Add the olive oil and blend again. Adjust seasoning if necessary.
  2. Toss kale in a bowl with dried cranberries, walnuts, red onion and just enough dressing to lightly coat the kale. Reserve remaining dressing until ready to serve. Cover and refrigerate the salad for at least half an hour, or overnight.
  3. Serve with a light drizzle of additional dressing if desired.
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Gram A's Butter Tarts
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  1. 1/3 cup butter
  2. 1/2 cup corn syrup
  3. 1/2 cup brown sugar
  4. 2 eggs -- beaten
  5. 1/2 tsp vanilla
  6. 1/4 tsp salt
  1. Melt butter,sugar and syrup over low heat (I use microwave)
  2. Cool, then add 2 beaten eggs, vanilla and salt.
  3. Pour into prepared pastry shells and cook at 400 for 15-20 min.
New method
  1. Bake in a preheated 200 oven for 15 mins, turn oven to 350 and bake for 10-15 mins more until golden-this ensures filling does not run over
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Mexican Corn Salad

Mexican Corn Salad
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  1. 3 ears Corn – about 1.5 - 2 cups (375 – 500 ml) kernels.
  2. 1 tbsp (15 ml) Butter
  3. 1 clove Garlic; peeled
  4. ½ to 1 Jalapeno; roasted and chopped
  5. ½ cup (125 ml) Scallions; chopped
  6. 2-3 tbsp (45-60 ml) Mayonnaise or Sriracha aioli
  7. Juice 2-3 Limes, plus extra for serving
  8. ⅓ cup (80 ml) Cotija (or Feta) cheese; crumbled
  9. A big handful Cilantro
  10. ½ tsp (5 ml) Smoked Paprika
  11. Salt
  12. Sriracha, or other hot sauce, for serving (optional)
  1. Heat a large skillet, add the butter and melt. When it's very hot, add the corn, the garlic clove (whole, you'll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
  2. Turn the heat off and stir in the chopped jalapeno, scallions, mayonnaise, lime juice, and a bit more salt.
  3. Remove the corn from the pan and top with Cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
  4. If it's not spicy enough for you yet, add a few squirts of Sriracha.
  5. Serves 3 – 4 as a side
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Strawberry glaze pie

Strawberry glaze pie
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  1. 6 cups fresh whole strawberries, hulled, divided
  2. 1 cup sugar
  3. 3 tablespoons cornstarch
  4. 3/4 cup water
  5. Juice of ½ a lemon
  6. 1 pastry shell (9 inches), baked (I use the tenderflake pasty recipe)
  7. Whipping cream
  1. Mash 1 cup strawberries; set aside.
  2. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir 3 minutes more. Cool for 10 minutes. Stir in lemon juice
  3. Halve remaining strawberries; arrange in shell. Spoon glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
  4. Pie is best served the day it's made. Yield: 6-8 servings.
The Passionate Cooks Essentials http://thepassionatecook.ca/

Yellow split pea dal

Yellow split pea dal
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  1. 1 cup yellow split peas, uncooked
  2. 2 cups water, chicken broth or vegetable broth
  3. 1 tsp turmeric
  4. 1/4 tsp cayenne
  5. 1/2 tsp salt
  6. 1 tbsp butter
  7. 1 onion, diced
  8. 1 1/2 tsp cumin, ground
  9. 2 whole cloves
  10. salt and pepper, to taste
  1. In a large pot, place the peas and water or broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 30 minutes, stirring occasionally.
  2. In a large skillet or frying pan, heat the onion, cumin and clove in the butter. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas, and allow to simmer for at least 5 more minutes.
  3. Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl
The Passionate Cooks Essentials http://thepassionatecook.ca/

Smoked Salmon Dip

Smoked Salmon Dip
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  1. 8 ounces cream cheese ; at room temperature
  2. 1/2 cup sour cream
  3. 1 tablespoon freshly squeezed lemon juice
  4. 1 tablespoon minced fresh dill
  5. 1 teaspoon prepared horseradish ; drained
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/4 pound ; (4 ounces) smoked salmon, minced
  1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
  1. I have tried many smoked salmon dips and this is fabulous. I love cold smoked salmon vs hot smoked salmon as it is less salty, and dry. It is lovely in this dip and doesn't overpower.
  2. I use this as a spread for bagels, pipe it into choux puffs, cucumber rounds or served with crackers
The Passionate Cooks Essentials http://thepassionatecook.ca/

Jeremy’s Lamb Marinade

Look how easy this lamb marinade is. Try and use fresh, Ontario garlic if possible.

Jeremy's Lamb Marinade
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  1. 2 cloves of garlic minced
  2. 1 sprig on fresh rosemary minced
  3. 1 sprig of fresh thyme minced
  4. 1 tsp salt
  5. 1 tsp pepper
  6. 3 tablespoons olive oil
  1. Mix together and rub all over lamb. Marinate for as long as possible.
The Passionate Cooks Essentials http://thepassionatecook.ca/