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)
Pasta
  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
Sauce
  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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Ingredients
  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
Instructions
  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.
Notes
  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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Ingredients
  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
Instructions
  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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Dynamite Paella

I have made Paella (pronounced Pie Aye ah) many times and this is the recipe that I have tweaked along the way to ensure authentic but simple to ensure a perfect Paella.

Dynamite Paella
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Ingredients
  1. 8 Chicken thighs ; boneless and skinless
  2. 1/4 cup extra-virgin olive oil
  3. 2 Spanish chorizo sausages ; thickly sliced
  4. Kosher ; salt and freshly ground pepper
  5. 1 Spanish onion ; diced
  6. 4 garlic cloves ; crushed
  7. Handful ; flat-leaf parsley leaves
  8. 1/2 cup Tomato puree or chopped tomatoes ; drained and hand-crushed
  9. 1 1/4 cups short grain Spanish rice such as Bomba
  10. 1 liter Chicken stock ; warm
  11. Generous ; pinch saffron threads
  12. 1 dozen Mussels ; scrubbed
  13. 12 large Shrimp ; peeled and de-veined
  14. Lemon ; wedges
Instructions
  1. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Salt and Pepper chicken then add to the pan and brown on all sides. Remove from pan and reserve.
  2. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in chicken stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, shrimp, chorizo, and saffron. Give the paella pan a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. Stick in the mussels hinge side down.
  3. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. The crusty bottom is called soccarat and is much sought after. Remove from heat and rest for 5 minutes. Garnish with peas if using, parsley and lemon wedges.
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Chickpea curry

This is a great meatless meal with brown basmati rice

 

Chickpea curry
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Ingredients
  1. 2 onions, diced
  2. 4 cloves of garlic, chopped
  3. 1/2 - 1 tsp. chilli powder
  4. 1 tsp salt
  5. 1 tsp tumeric
  6. 1 tsp. paprika
  7. 1 tbsp. ground cumin
  8. 1 tbsp. ground coriander
  9. 1 tsp. garam masala
  10. 880g of chickpeas (tinned)
  11. 880g canned tomatoes
Instructions
  1. Add onion and garlic to hot oil and stir over a medium heat until soft.
  2. Add chilli powder, salt, tumeric, paprika, cumin & coriander. Stir over heat for 1 minute.
  3. Add chickpeas and undrained tomatoes.
  4. Cover and simmer on low heat for 20 minutes (stir occasionally).
  5. Add garam masala.
  6. Cover and simmer for 10 minutes.
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Hoisin Salmon

Hoisin Salmon
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Ingredients
  1. 2 tablespoons hoisin sauce
  2. 1 tablespoon soy sauce
  3. 1 teaspoon sesame oil
  4. 1/4 teaspoon pepper
  5. 4 4 oz salmon or black cod fillets 1inch thick
Instructions
  1. In small bowl, combine hoisin sauce, soy sauce, sesame oil and pepper.
  2. Pat fish dry and coat with sauce
  3. Preheat barbecue or boiler and cook fish for about 6 minutes (You can also bake fish for 10 to 12 minutes in preheated 425 oven)
  4. Serve with rice, mango salsa, stirfried vegetables
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Cottage Life-no seriously!

Cottage Life-no seriously!
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Ingredients
  1. 6-8 croissants
  2. 2 cups of blueberries (wild ontario of course)
  3. 6 eggs
  4. 2 cups whipping cream (500 ml)
  5. 1 cup milk (250 ml)
  6. 1 tsp vanilla (5 ml)
  7. Icing sugar and berries for garnish
Instructions
  1. Slice each croissant lengthwise and place each bottom in a buttered 9x13 baking pan. Sprinkle blueberries over the top and Reassemble croissants.
  2. Pack croissants in snugly. They should not spill over rim.
  3. Thoroughly beat eggs, whipping cream, milk, and vanilla. Pour mixture over croissants. The croissants may 
initially float, but they will absorb the liquid. Cover with plastic wrap and place in fridge overnight.
  4. Bake at 350° F (180° C) for about 
40 minutes, or until liquid has set.
  5. Using a small strainer, dust lightly with icing sugar. Garnish with a few berries for colour. Serve while still warm, topped with maple syrup and accompanied by fruit salad and bacon.
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Risotto of Sibari Nero, King Salmon, Spiced Green Olive Salsa

Risotto is synonymous with a style of cooking rice and here we are using the Sibari Nero Rice. Native to China, it is actually dark purple in colour and was cultivated exclusively for the Emperor.
When cooked, it is exceedingly aromatic.
We will be complimenting this with a seared piece of King Salmon and a Spiced Green Olive Salsa.

Risotto of Sibari Nero
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Ingredients
  1. 3 cups vegetable stock
  2. 1 cup Sibari Nero rice
  3. ¼ cup extra virgin olive oil
  4. 2 bay leaves
  5. 1 small onion, peeled and diced
  6. 1 small carrot, peeled and diced
  7. 1 cup wine, white
  8. ½ cup cranberries, dried
  9. 2 tbsp Italian parsley, chopped
  10. 1 tsp thyme, chopped
  11. salt and freshly ground pepper to taste
Instructions
  1. Heat stock to a simmer.
  2. In a shallow pot over medium heat, add oil, bay leaves, onion and carrots. Cook for 5 minutes.
  3. Add rice and stir until lightly toasted. Add wine and deglaze.
  4. add warm stock, ladle by ladle, stirring frequently. Continue to add stock as the rice absorbs the liquid. Check doneness of rice – when still al dente, add cranberries.
  5. add parsley, thyme and adjust with seasoning.
The Passionate Cooks Essentials http://thepassionatecook.ca/
King Salmon (aka Chinook Salmon) is native to British  Columbia and has a vibrant orange flesh, a high fat content and super rich in flavour. We are doing a quick cure and a flash sear
to finish the process.

Salmon
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Ingredients
  1. 6 x 3 oz salmon fillet
  2. 1 oz salt, sea
  3. 2 oz sugar, demerara
  4. .5 oz freshly ground pepper
  5. ¼ cup extra virgin olive oil
Instructions
  1. combine salt, sugar and pepper together.
  2. in a shallow stainless steel pan, cover salmon fillets with cure mixture.
  3. place in refrigerator for 30 minutes.
  4. with kitchen paper towel, remove any excess cure on salmon and dry well.
  5. in a warm cast iron pan, add extra virgin olive oil. Sear salmon fillets until golden on one
  6. side. Turn and finish cooking until desired doneness
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Spiced Green Olive Salsa:
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Ingredients
  1. 4 slices bacon, thick, cut into lardons
  2. 4 Fabrizia Home Style Cracked Olives, drained, oil reserved, olives chopped
  3. 1 shallot, peeled and minced
  4. 1/3 cup red walnuts, toasted
  5. 3/4 cup basil leaves,slivered
  6. salt and freshly ground pepper, to taste
Instructions
  1. 1.In a large skillet, cook the bacon pieces over medium heat until they begin to crisp and the fat has rendered, about 10 minutes.
  2. 2.Add the olives, shallot and walnuts to the skillet and toss to coat in the fat. Add a couple pinches of salt and pepper and cook until warm.
  3. 3.Add the basil and remaining olive oil todesired consistency.
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  1. place a portion of risotto on a warm plate
  2. top with a piece of salmon and a spoonful of salsa off the side.

Salmon Bulgogi

Salmon Bulgogi
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Ingredients
  1. 2 large garlic cloves, peeled, divided
  2. 1/3 cup chopped green onions
  3. 1/4 cup soy sauce
  4. 1 tablespoon Chinese rice wine or dry sherry
  5. 1 3/4-inch cube peeled fresh ginger
  6. 2 teaspoons sugar
  7. 1 teaspoon Asian sesame oil
  8. 3/4 teaspoon chili-garlic sauce
  9. 4 6-ounce center-cut skinless salmon fillets
Instructions
  1. Blend all ingredients together in a blender or food processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over and let marinate 5 minutes.
  2. Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small
  3. saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
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Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto
Serves 4
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Ingredients
  1. 1 Butternut Squash (2 pounds / 1 kg)
  2. 2 tablespoons (30 ml) Olive Oil
  3. Kosher Salt and Freshly Ground Black Pepper
  4. 6 cups (1.5 l) Chicken Stock; preferably homemade
  5. 6 tablespoons (90 ml) (¾ stick) Unsalted Butter
  6. ½ cup (125 ml) Shallots; minced (2 large)
  7. 1 ½ cups (375 ml) Arborio Rice (10 ounces / 280 g))
  8. ½ cup (125 ml) Dry White Wine
  9. 1 teaspoon (5 ml) Saffron Threads
  10. 1 cup (250 ml) Parmigiano-Reggiano cheese; freshly grated
  11. 1 tablespoons (15 ml) Sage; minced
Instructions
  1. Preheat the oven to 400°F (200°C)
  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch (2 cm) cubes. You should have about 6 cups (1.5 l).
  3. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon (5 ml) salt, and ½ teaspoon (3 ml) pepper.
  4. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  5. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  6. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
  7. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon (5 ml) salt, and ½ teaspoon (3 ml) pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  8. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  9. Off the heat, add the roasted squash cubes and the Parmigiano-Reggiano. Mix well, sprinkle minced sage and serve.
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