Spinach Ricotta Stuffed Cannelloni

Spinach Ricotta Stuffed Cannelloni
Recipe adapted from Anthony Sedlak, The Main

I'm a huge fan of Chef Anthony Sedlak. He's brilliant, charming, handsome and an amazing chef. Ok, I'll admit it, I've got a crush. Try his spinach ricotta cannelloni and you'll fall for him too. This is a bit of work but so worth the effort. Trust me. Enjoy!

Serves: 4-6

Ingredients:
Pasta
2 cups semolina
pinch salt
1 tablespoon plus 1 tsp olive oil
3 whole eggs
3 egg yolks (reserve whites)

Spinach Ricotta Filling
8 ounces spinach
1 tablespoon butter
2 cups fresh ricotta
1 egg
pinch nutmeg
salt and pepper

Bechamel Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
salt
freshly ground pepper

Tomato Sauce
3 tablespoons olive oil
2 cloves garlic, minced
1x710 millilitre jar good quality Italian brand strained tomatoes
1 tablespoon basil, chopped
1 teaspoons rosmary, chopped
salt to taste
pepper to taste
3 egg whites (from pasta dough recipe)
1 cup grated parmesan
1 cup grated mozzarella
extra ricotta (reserved from tub)

Directions:
Pasta
1.Place semolina, salt and olive oil in food processor and pulse.

2.Add eggs and yolks, one at a time, pulsing in between each addition. Continue to process until ingredients are well combined and dough clears the sides of container.

3.Pulse a minute or two to knead the dough.

4.Remove dough from processor, roll into a ball, cover and refrigerate for at least half an hour. When dough is rested, cut into 8 equal pieces.

5.Roll out 4 pieces on pasta machine, according to machine instructions, to thinnest setting. (Remaining dough can be well wrapped and frozen. To use, defrost in fridge overnight and roll out as above.)

6.Cut dough into 4 x 4 in squares; cover with cloth to prevent drying out.

Spinach Ricotta Filling
1.Wash and drain spinach, letting some water cling to spinach leaves. In medium pan, melt butter over medium high heat.

2.Add spinach and cook until leaves are wilted and soft. Season with nutmeg to taste.

3.Drain cooked spinach in a colander, pressing down firmly to remove excess liquid.

4.Finely chop drained spinach and gently combine with egg and ricotta. Season mixture with salt and pepper.

Bechamel Sauce
1.Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit but does not colour, about 2 minutes.

2.Stream milk in, whisking as sauce thickens. Bring to a low simmer.

3.Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and cover with clingfilm.

Tomato Sauce
1.Heat olive oil and garlic in a pot over medium heat. Gently fry garlic for a minute; add strained tomatoes.

2.Simmer gently about 10 minutes. Season sauce with salt and pepper. Remove from heat and stir in basil and rosemary.

3.Preheat oven to 375. To assemble, lay pasta squares on a lightly floured surface.

4.Using a piping bag or a small spoon, pipe or spoon about 2 tbsp of spinach filling evenly along bottom edge of each square.

5.Brush reserved egg white (from pasta dough recipe) along top edge of square. Gently roll bottom edge up and around to form a tube shape.

6.Spread 1/4 cup tomato sauce on the bottom of a medium, oven safe dish. Arrange filled cannelloni on top and pour béchamel sauce over. Spoon remaining tomato sauce just to cover.

7.Sprinkle parmesan, mozzarella and ricotta cheeses on top and bake until tomato sauce is bubbling and hot around edges, about 15-20 minutes.

Focaccia

The Bread Baker’s Apprentice Challenge: No 13. Focaccia

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The thirteenth recipe in the Bread Baker's Apprentice Challenge is Focaccia.

I love Focaccia and would eat it every day if I could but I don't make it all that often. I was so happy when this recipe came up in the book! The book had several variations but I decided to do the simple herb & garlic one.

Now, this isn't the healthiest bread ever made but boy is it darn tasty. My favourite part of the process was massaging the herbed oil into the dough. I like it when I can get down and dirty with my food. ;) Enjoy!

Show some love to the other challenge participants in this challenge.


Up next: French Bread!

Peach & Ginger Macarons

Peach & Ginger Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

Spring is here and my thoughts have returned to all things Macaron. I wanted to play with the colours and flavours that remind me of Spring. This macaron is a gorgeous pale yellow shell with a lovely peach and ginger cream filling. I can feel the sunshine just looking at them. Can't you? Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
5 drops yellow food colouring

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup to 2 cups powdered sugar
2 tablespoons Peach jam
2 tablespoons Stem Ginger marmalade

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds and powdered sugarin a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the jam and marmalade. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

These Macarons are part of this month's MacTweet round up in celebration of Macaron Day on March 20th. Go check out the other amazing Macarons!

Spaghettini With Brown Butter, Olives & Feta

Spaghettini With Brown Butter, Olives & Feta
Recipe by Dragon With Inspiration From http://kalofagas.ca/

This Greek influenced pasta is a real winner and super easy to pull together. The nuttiness of the browned butter, freshness of the lemons and oregano with the saltiness of the olives and feta make for a great flavour combination. I loved it. Enjoy!

Makes: 2 servings

Ingredients:
1/2 lb spaghettini
3 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon dried oregano
1/4 cup black olives, chopped finely
3 tablespoons chicken broth
Juice of 1/4 of a lemon
Salt & Pepper
1/4 cup of feta, coarsely crumbled
Lemon slices to garnish

Directions:

1. In a large pot, cook pasta in boiling salted water until al dente. Drain pasta in a colander.

2. While pasta is boiling, melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes. It should be a nice honey colour.

3. Add the garlic and oregano and reduce the heat to medium low. Cook for 2 minutes then add the olives, chicken broth and lemon juice. Simmer until the sauce is reduced and slightly thickened, about 3 minutes.

4. Season with salt and pepper to taste (remember that the feta is salty so don't over due it with the salt here). Add the cooked spaghettini to the pan and toss it in the sauce.

5. Plate the spaghettini and top with the crumbled feta. Serve with lemon slices.

Baked Eggs With Tomato, Green Onion & Red Pepper

Baked Eggs With Tomato, Green Onion & Red Pepper
Recipe by Dragon, adapted from LCBO.com

These baked eggs are quick, delicious and nutritious. They are perfect for breakfast, lunch or even a light dinner. Baked egg are a great way to use up leftover vegetables & cheese. The flavour combinations are endless. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil,
1 clove garlic, minced
2 plum tomatoes, chopped & seeded
4 green onions, sliced
1/2 red pepper, chopped
2 tablespoons fresh parsley, chopped
juice of 1/2 a lemon
4 eggs
feta cheese, crumbled
Salt & pepper to taste

Directions:
1. Preheat oven to 375 F. Grease 2 ramekins with a little olive oil or butter.

2. In a frying pan, heat the olive oil & garlic over medium heat. Be careful not to let the garlic burn. Add the red peppers and onions. Cook for about 1 minute.

3. Add the tomatoes, parsley & lemon juice. Season with a little salt and pepper (not too much because the feta is salty). Cook for another minute then remove the pan from the heat.

4. Divide the tomato mixture between the ramekins. Create a little well in the middle of each ramekin.

5. Crack two eggs into each ramekin. Season the eggs with a little salt & pepper. Sprinkle the crumbled feta over the eggs.

6. Bake in the center of the oven until the eggs are set to your liking. I like the centers a little runny so I only bake for 20 minutes.

English Muffins

The Bread Baker’s Apprentice Challenge: No 12. English Muffins

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The twelfth recipe in the Bread Baker's Apprentice Challenge is English Muffins.

The beauty of this challenge is the opportunities it gives me to make things I never thought I'd ever make, like English Muffins. I've always liked English muffins but if given the choice I'd always get a bagel. Now, I'm all turned around on them. I heart English Muffins. :)

These English Muffins were a bit of an ordeal to make but worth every second of effort. If you've never had a fresh English Muffin, topped with butter, you haven't lived. Enjoy!

Show some love to the other challenge participants in this challenge.



Up next: Focaccia!

Roast Chicken With Lemon & Herbs

Roasted Chicken With Lemon & Herbs
Recipe by Dragon

Is this not the prettiest roast chicken you've ever seen? Oh yes it is! The flavour from the lemon, onion, herbs and garlic takes this simple chicken over the top. This chicken is easy to prepare but it is so impressive, you can even serve it to company. Enjoy!

Serves: 4

Ingredients:
1 large chicken, washed & patted dry
1 small onion, peeled & quartered
1 lemon (reserve 3 slices and quarter the rest)
5 cloves of garlic
3 sprigs of fresh rosmary, bruised
3 sprigs of fresh thyme, bruised
1/4 cup butter, soften
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt & Pepper

Directions:
1. Preheat oven to 400 degrees F. Loosen the skin on the breast of the chicken and stuff the 3 lemon slices under the skin.

3. Season and fill chicken cavity with lemon pieces, the whole herb sprigs, onion quarters, garlic and salt and pepper. Truss the bird.

4. Combine the butter and chopped herbs. Rub the skin with butter mixture. Season with salt and pepper all around chicken.

5. Place chicken in a roasting pan and roast for 1/2 hour at 400 degrees F then reduce the temperature to 375 degrees F for another hour, or until juices run clear.