I know what you’re thinking. But just let me explain…
I’ve decided that if we’re going to have any type of long-term relationship, you deserve to know the truth. So, here I am, in front of you, bearing no shame as I confess my gluttenous small obsession for an irresistably smooth, slightly tangy – but oh so creamy – melt in your freaking mouth sensation. More widely known as goat cheese. If I told you that I would try to slow it down on the postings, I would be lying. And that, my friend, is no way to build a solid foundation when just starting off (plus I try to stay on God’s good side). So, I hope you will be able to look past this minor little weakness and join me as I swoon over these salted crispy spuds with a hint of freshly cracked pepper, drizzle of rosemary oil, and beautiful goat cheese crumbles.
Rosemary-Goat Cheese Potato Chips
These can be enjoyed rustic-style in a large bowl, or for a more elegant touch these also make a great bite-sized hor’dourve.
Roughly chop rosemary and combine in small bowl with olive oil. Set aside. Slice peeled potatoes with a mandoline (or slice thinly with a knife). If you do not have a deep fryer, fill a medium-large saucepan half-way with peanut oil and heat to about 350 degrees. Once oil is hot, add potatoes one small batch at a time. With metal tongs stir potatoes a to ensure they do not stick together. Once chips are lightly browned remove from oil and drain on prepared paper towels. Immediately season with salt and pepper and finish remaining batches.
Once potatoes are all prepared, top with rosemary drizzle and crumbled goat cheese.
Some of you don’t share the same enthusiasm for cooking as I do. And I get that. I really do! I understand how difficult it is to come home from a long day of work, an hour of sitting in New Jersey traffic, feed the dog, bathe the baby (Ok, I don’t have a baby. Or a dog – but I could imagine), watch Oprah on dvr, do the laundry, and then have to worry about cooking dinner too? Cooking is not always as glamorous as Paula Deen makes it out to be. I love how she stands in the middle of a pristine kitchen with makeup and hair fully done and ingredients that just happen to be conveniently measured out within arms reach. I mean, really? Who actually has time to make sure their collar stays popped and their lips stay a rosy shade of Russian Red while stirring, sautéing, and whisking all at the same time? Tsk
Glamorous? Not always. Fun? Yes! I’m here to tell you that it can be fun, and should be fun! Here are some of my tips for keeping things exciting in the kitchen:
- Be confident. Michael Ruhlman said it best when he wrote about The Worlds Most Difficult Roasted Chicken Recipe. It doesn’t have to be complicated to be good. Read this!
- Try a new ingredient. Do you like asparagus? Try white asparagus. What about fresh artichokes? Plantains? A new cut of meat? For every few recipes you make, try one ingredient you’ve never used before. The anticipation for trying a new ingredient keeps things fresh and exciting.
- Let the recipes come to you. Do you know what I love most about blogging? (Well, other than being able to say whatever the hell I want and then duck and hide behind a tiny 12pt, Times New Roman font – that’s actually my favorite) But secondly, I love having the opportunity to inspire people through a daily blog that can be delivered directly their inbox. There are gobs of excellent food blogs out there. And they are free! Find a few that you like and that inspire you. Subscribe to them and let the ideas come to you.
- Clean as you go! This one is huge for me. As a culinary school graduate, being clean and organized in the kitchen is the most important step. Instead of letting the dishes pile up into an overwhleming mound, clean them as you go. Not only will this help keep things moving smoothly, but this will also prevent you from having tons of work to do at the end.
- Eat with the ones you love. Even if it’s for a mere 30 minutes a night, sit down and enjoy your work with your family. And if you live by yourself still sit down at the table with your settings in place, napkin on your lap and knife and fork in hand. And if you have fine china, use it! Why the heck not?
- Turn on some tunes. Trust me, it helps. I could never go to the gym for a full hour if I didn’t have music to distract me from my I-can’t-wait-to-get-off-this-dang-treadmill thoughts. Crank up your ipod with your favorite tunes and let the beats engulf you in the moment.
- And lastly, Don’t take yourself too seriously…and always keep a frozen pizza on reserve in case you royally screw up.
Happy Monday blog-land! If you woke up this morning wanting to start this week off right – you’ve come to the right spot! I had some new toys to play with over the weekend (huge thanks to my future mother in-law and all in attendance at my lovely bridal shower luncheon) and I was finally able to try my hand at making pasta! I will have to give myself a pat on the back for my first attempt. These swoon-worthy, delectably stuffed ravioli’s just left me hungry for more.
For my first shot I just used the basic pasta recipe straight from the Cuisine Art, pasta attachment recipes.
For the filling:
- 1 bag of baby spinach
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tbs butter
- 1/2 cup ricotta cheese
- 3 tbs parmesan cheese
- salt and pepper
Season spinach and saute with butter, garlic and shallots until spinach is cooked down. Remove from heat and in large bowl mix spinach with ricotta and parmesan cheese.
For the Sauce:
- Half a stick of butter
- Handful of fresh sage leaves, coarsely chopped
- Squeeze of fresh lemon juice
- Salt and Pepper
- Pine Nuts
- Parmesan Cheese
While pasta is cooking in boiling water, heat butter in large saute pan making a Beurre Noisette (hazelnut brown butter) until color turns brown and nutty in flavor. Remove from heat and add fresh sage, squeeze of lemon and salt/pepper.
Once the pasta is ready cut directly in half into two sheets. Spoon out about a teaspoon of the filling onto one side of the pasta sheet and with an egg wash brush the remaining dough. Place the second sheet of pasta on top and using a cutter (I used a biscuit cutter) cut out circles. Close the edges together by pressing a fork around entire edge. Let ravioli’s sit for about a half hour and then boil in salted (and small dash of olive oil) water for about 4 minutes.
Pour finished sauce over hot pasta and toss with toasted pine nuts and parmesan cheese to your liking.