I haven’t been very adventurous nor experimental with my cooking lately and just realized that my last food post was back in October! With our lovely visitors though, we have been taking advantage of the opportunity to make great food together – and take turns in watching the monsters. 😉
Today we made ravioli – my first time if I don’t count the cooking class that I took last week with my cooking buddy Angela (another first…). During the class, we stuffed the little pasta pockets with Ricotta and spinach – a nice filling, but one you find in every grocery store. I find, if you do go for the effort of making raviol from stratch, you should make something more exciting. So I did! Our composition was a mix of Ricotta, goat cheese, grated Parmesan and dried figs, spiced with fresh thyme and nutmeg (yes, again…) and roasted pine nuts for some crunch.
I now know that a pasta maker and a rolling pin are not exactly equivalent… 😛
Because we didn’t want to overpower the flavors of the filling, we served our little beauties with a light zucchini sauce – and were lucky to find a bottle of white wine in the fridge! So yummy, I’ll definately make this again!
We also had some red wine poached pears with Mascarpone whipped creme a few days ago, another dish that we had made during the cooking class. The smells of cinnamon, cloves and red wine clearly made me feel a bit like Christmas, but it was actually quite cool that day. I mostly stuck to the recipe that we had used during the class, except for adding a few chopped pistachios. And serving two half pears per person instead of just one. Obviously… 😉
I really hope that I am not boring anyone with another post on sweet pizza, but I just can’t help myself… 😛 After Paul brought a crate of fresh figs home on Saturday, that seemed to be the perfect occasion for another weekend pizza feast – plus, we had a friend over for lunch yesterday.
We already really enjoyed the pear pizza from last time, but I find this time it turned out even better. We added some Ricotta to the sour cream base and were a little more daring with the amount of blue cheese that we crumbled over everything. But I think the biggest difference were the figs themselves – simply such a treat! The only thing I may have missed a little bit would have been a glass of red wine but well… soon enough…
It was pizza night once again at our house yesterday – a nice and quiet one as the monster was already asleep. 🙂
It was time for another tomato free and meat free pizza experiment. So I used sour cream with salt, pepper and nutmeg (of course!) as a basis on a thin crust, then topped it with caramalized Balsamico onions, pear slices, crumbled blue cheese, sliced almonds and some fresh thyme. I had seen a similar combination with figs a little while ago, but thought that pears would be a great choice, too. And they were! So yummy – I must have a real sweet spot for sweet and savory food!
I got a fair amount of raspberries on sale yesterday. The first half of them “fell” onto this cake, the other half ended up in some pear and raspberry jam. I find the sweetness of the pears and the tartness of the raspberries (I usually go for a ratio of about 2:1) are just the perfect mix for my breakfast bun 🙂
I don’t usually have too much of a sweet tooth (at least in comparison to Paul) but I really like homemade jam, store-bought jam is usually just so sticky and sweet…
I just made another load of pear puree for the monster, the previous one didn’t last very long… Just loving these perfectly snack-sized jars! And a nice memory since they were actually the candle holders at our wedding two years ago 🙂