Spinach and Ricotta Tortellini with Asparagus, Leeks and Pancetta

Spinach and Ricotta Tortellini with Asparagus, Leeks and Pancetta

For me, this is all about redemption.

Inspiration Behind the Dish

Last month I published my first attempt at a tortellini dish that I made from scratch. Everything about the dish was satisfactory to me except for the shape of my pasta. I'll be honest and note here that the flaw haunted me, so I needed to exorcise my demon to retain my sanity. In addition, I also used the opportunity to document with more detailed pictures the process of making the tortellini.

Dish Details

I used my tried and true pasta dough recipe which can be found on pages 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer. I pulled from a number of sources for the tortellini filling including Two Peas and Their Pod, food.com and Cooking with Manuela. In addition, I relied upon a number of YouTube videos in order to shape each tortellino. I paired my tortellini with a seasonal vegetable side dish from page 174 of Michael Chiarello's Casual Cooking By Michael Chiarello with Janet Fletcher. I would hope that this dish would be at home at any Italian trattoria.

Ingredients

For the filling:
8 ounces chopped spinach, rinsed
10 ounces ricotta cheese, drained overnight
1/4 cup parmesan cheese
1 egg
Kosher salt
Freshly ground black pepper

For the pasta dough:
4 large eggs
1 egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water, plus more as needed
3 3/4 cups all-purpose flour
1 teaspoon kosher salt

For the vegetable side:
1 1/2 pounds medium asparagus, tough ends broken off, then cut into 1-inch lengths
2 tablespoons extra-virgin olive oil
2 ounces pancetta, cut into 1-inch lengths
1 cup leek, thinly sliced, white and pale green sections only
Kosher salt
Freshly ground black pepper

Method

1. Prepare the filling. Place the wet spinach into a nonstick skillet and season with salt, then place over medium low heat and cover until wilted, approximately 5 minutes. After the wilted spinach has cooled, combine the it with the ricotta, parmesan and egg, then season with salt and pepper. Cover with plastic wrap and set aside while the pasta dough is prepared.

2. Prepare the pasta dough. Whisk together the eggs, egg yolks, olive oil and water in a small bowl, then set aside. On a clean flat surface (I recommend a rimmed baking sheet in the event the well breaks), place the flour and dig a well in the middle so the flour resembles the shape of a volcano. Add the salt to the well, then pour in the wet ingredients. Using a fork, stir the eggs in a circular motion while simultaneously adding flour to the eggs slowly until the eggs are thick enough not to spill over the side of the well. Add the remaining flour to the eggs, and once it has become a homogeneous mixture, knead the dough by rolling it over onto itself with the heels of the palms of your hands, then turning it 90 degrees and repeating the process until it is tacky but not sticky adding more flour or water, as needed. While kneading the dough, ensure its consistent throughout by periodically piercing it with your finger to test the inside. Once the dough is kneaded, wrap it in plastic wrap and let it rest for one hour, however the dish can be prepared one day ahead up to this point.

4. Roll the dough. Open the setting of a pasta roller to its widest. Cut off a portion of the pasta dough and flatten it, ensuring to re-wrap the remaining pasta dough that isn't being rolled. Dust a clean working surface with flour and pass the portion of the dough through the pasta roller, then fold it into thirds and pass the dough through the roller a second time at its widest setting, dusting the dough with flour if it feels too sticky, as needed. Fold it into thirds again, passing the dough through the pasta roller a third time at the widest setting and again, dusting the dough flour if necessary. Adjust the pasta roller to the next thinnest setting (i.e. if the roller is widest at setting 1, switch it to setting 2), and pass through the pasta roller just once at that setting. Continue to pass the dough through the roller once at the next thinnest setting, dusting the dough with flour as required, until your pasta sheets have reached the desired thinness. (My Atlas machine has six settings, but I rolled my dough to setting 5.)

5. Shape the tortellini. Once the pasta sheets have been rolled to the desired thickness, use a ring mold to cut circles into the pasta sheets and retain the excess for another use.

Place 1/2 teaspoon of filling in the center of each, then using your finger, wet with water the edge of one-half of the circle, as demonstrated by the grey shaded area in the picture below.

Fold the circles in half and seal the filling inside, ensuring that no air has been trapped inside the tortellini.

Fold one corner towards the center and, using a finger, wet the tip as demonstrated by the grey shaded area in the picture below. Fold the second corner towards the center to seal the two corners so they stick together.

As you finish each tortellino, place them onto a flour dusted sheet pan and put the sheet pan in the freezer so the pasta doesn't dry out.

6. Prepare the vegetable side; boil the pasta and finish the dish. Bring two pots of salted water to a boil over high heat-one medium and one large. While waiting for the water to reach its temperature, render the pancetta in olive oil in a medium skillet over medium-low heat until slightly crisp, approximately 5 minutes. Add the leek to sweat.

While the leek sweats, add the asparagus to the medium pot and cook until tender, approximately 3 or 4 minutes then drain and add the asparagus to the skillet with the pancetta and leek. Season with salt and pepper to taste and toss to coat the seasonings.

Add the tortellini to the large pot and boil until they float to the top, approximately 2 minutes. Remove the cooked tortellini with a slotted spoon to a paper towel lined plate. To present, spoon a tablespoon or two of the vegetables onto a plate, then top with 4 to 5 tortellini, then serve immediately.

Final Thoughts

Unlike my previous tortellini attempt, I am pleased with the shape of the pasta I made. In addition, my suspicions were correct! By using a ring mold with a larger diameter, I was able to have better control over the final shape of the tortellini. Also, I might suggest to make the tortellini gradually, as each pasta sheet is rolled to the desired thickness before rolling more pasta dough so it doesn't dry out. Lastly, Mrs. Stuntman thought the vegetable side was seasoned perfectly and paired well with the spinach and ricotta filling. She even requested I prepare it again.

Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction for an Italian Fest #SundaySupper

Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction for an Italian Fest #SundaySupper

My long time readers know that one of my passions I've explored on this website is Italian cuisine, so I couldn't let this week's #SundaySupper theme of Italian Fest go without participating. It's hosted by Manu of Manu's Menu. Thank you, Manu!

As this passion has developed over the years, I've tried to learn as much as I can on the topic. What fascinates me is the differences between authentic Italian food and America's version of Italian food which is the reason why I'm so appreciative of an article my friend Caroline of La Cucina Della Prima Donna wrote a few years ago that explains how Italians can still eat healthy despite calorie-laden dishes such as pasta, pizza and gelato.

As I noted in a dish I published this past fall, Italian pasta dishes tend to be simple, so I've struggled to balance genuineness with my desire to continue to prepare foods that challenge me, either in flavor profile and/or preparation. However, I think I found a compromise with an article I discovered several years ago on about.com that reviewed recipes for flavored pastas and have been using it as a source of inspiration ever since. Such is the case with this dish.

Inspiration Behind the Dish

The idea of this dish was born from episode 16 of season six's MasterChef, where the elimination challenge charged the contestants with preparing three fresh pasta dishes. One of the assigned dishes is a squid ink striped farfalle. At the time, I hadn't even considered the concept of striped pasta so I was intrigued and wanted to explore the notion. In addition, my long time readers will remember I prepared a Paglia e Fieno dish two years ago which is the second source of inspiration for this updated version.

Dish Details

When I conceptualized this dish, I imagined it to be served at a modern Italian fine dining restaurant. The dish the contestants on the show I referenced above made pasta with only stripes on one side, so I did a little digging and found a method to ensure the stripes appear on both sides. I also wanted to use seasonal ingredients so, after consulting The Flavor Bible, I decided to use artichokes for my filling in addition to mushrooms, spinach and peas. Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri played a role in two components of the dish. The reduction was comprised from the basic sauce making technique described on page 75 and the artichoke filling on pages 129 through 130 and 134. Pasta dough was adapted from the about.com article I linked above. I also added the pancetta because The Flavor Bible noted it worked well with artichokes and I've also found I enjoy the pairing of cured pork with mushrooms.

Ingredients

For the artichoke filling:
3 lemons
3 artichokes
1 medium yellow onion, peeled
1 leek, tops trimmed and green outer leaves discarded
1 celery stalk, sliced thin
7 to 8 baby carrots, sliced thin
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 sprigs lemon thyme
1 3/4 cups white wine

For pasta dough:
8 ounces raw spinach
6 cups all-purpose flour, divided plus more as needed
Kosher salt
8 eggs, divided

For the vegetables and reduction:
2 tablespoon extra-virgin olive oil, divided
4 ounces pancetta, diced
8 ounces baby bella mushrooms, cut in half lengthwise and then sliced thin
1/2 cup frozen peas, thawed
1 medium shallot, chopped
1 cup dry white wine
2 cups chicken stock
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Lemon thyme sprigs, for garnish

Method

1. Complete the artichoke mise en place. Combine the juice from 2 1/2 lemons and 2 quarts water in a large bowl. Trim the stem (leaving only 1-inch), then remove the outer leaves and cut off the inner leaves. Next, peel away the outer layers that encircle the heart with a pairing knife, similar to peeling an apple. Scrape out the fuzzy choke and immature leaves using a spoon, then trim the top of the choke, rubbing it with the remaining half lemon frequently to prevent it from oxidizing and turning brown. When finished place the artichoke into the lemon water and repeat the process with the other two artichokes. Cut the yellow onion in half lengthwise, then slice thinly. Repeat the process for the leek.

2. Braise the artichokes. Heat 1/4 cup olive oil in a high sided pot over medium heat until the pot begins to smoke. Add the onions, leek, carrots and celery (i.e. mirepoix) to the pot to sweat, reducing the heat to medium low, seasoning with kosher salt and stirring occasionally, approximately 20 minutes.

Remove the artichokes from the lemon water and add to the pot. Drizzle the chokes with approximately 2 tablespoons olive oil and season with kosher salt, freshly ground black pepper and lemon thyme sprigs. Add the wine to the pot and enough water to cover the artichokes. Bring to a simmer, then reduce the heat, partially cover the pot and let them simmer until the chokes can easily be pierced with a knife, approximately 30 minutes.

Once finished remove from the heat and allow the artichokes to cool in the braising fluid. Purée the artichokes with the mirepoix adding just enough braising fluid so the mixture has the consistency similar to toothpaste. Cover and set aside until the pasta dough has been prepared.

3. Prepare the spinach. Coarsely chop the spinach, then rinse it under cold water. Place the wet spinach leaves in a nonstick sauté pan over medium heat and add a pinch of kosher salt until the spinach wilts, approximately 5 minutes. Remove the spinach from the pan and let it cool. Once the spinach has cooled enough to handle, place them in a double layer of paper towels and squeeze out as much water from them as possible. Purée the spinach in the blender.

4. Make and roll the pasta dough. Make two mounds of flour, each using 3 cups. Dig a hole in each mound to form a well big enough to hold the eggs, then add a pinch of salt to each mound. Whisk 4 eggs together, then pour them into one well. Whisk the remaining 4 eggs together with the puréed spinach and pour it into the second well. Make, knead and roll each dough separately by following the instructions of Steps 4 and 5 in this prior agnolotti dish, however stop rolling the dough one setting thicker than desired. (For example, my Atlas machine has 6 settings but wanted my pasta as thin as setting 5 so I stopped rolling the dough at setting 4.) Many pasta dough recipes direct the cook to use a clean flat surface but I recommend using a sheet pan because the sides will contain the eggs in the event that the well should break. Dust both sides of each pasta dough with flour and then roll each dough up as if you were rolling a cigarette, then cut it lengthwise in half similar to this picture, cutting along the blue rubber band. Unroll each half and wet the edge of the cut side of each green pasta sheet with water, then lay a yellow pasta sheet next to the green so the yellow sheet overlaps the green sheet by a 1/4-inch. Repeat the process with the remaining sheets. Pass the combined dough through the pasta roller at the final setting.

5. Form the tortellini. Using a ring mold, cut circles in the pasta sheets in a manner that half of the circle is green and the other half is yellow. Using the reserved artichoke filling and the pasta cirecles, fold the tortellini in the manner demonstrated in this YouTube video, ensuring that each tortellino is folded in a manner so the half circle has a different color on each side. If you're not preparing the dish immediately, place each tortellino on a sheet pan dusted with flour and place in the freezer.

6. Prepare the sauce and finish the dish. Bring a large pot of well salted water to a boil over high heat. Add the tortellini to the pot and boil until they float to the top, approximately 2 minutes. Remove the tortellini from the pot and set aside to reserve. In a large skillet, heat 1 tablespoon olive oil over medium heat. Once hot, add the pancetta to render the fat, approximately 5 minutes. Add the mushrooms to the pancetta to sweat and reduce, stirring occasionally. Add the peas to the skillet and cook until heated through.

Remove the pancetta, mushrooms and peas from the pan and reserve. If the pan is dry, add the remaining tablespoon to the skillet, then the shallot to sweat for approximately 3 minutes. Deglaze the pan with wine and scrape the bottom to release any fond and reduce by half. Add the chicken stock and continue to simmer until the sauce is thick enough to coat the back of a spoon. Strain out any solids in the sauce and return it to the skillet over low heat and add the butter, stirring until it melts. Adjust the seasoning of the sauce with kosher salt and freshly ground black pepper. To plate, spoon some of the reduction into a bowl, top the reduction with the mushrooms, pancetta and peas, then place tortellini onto the vegetables. Garnish with lemon thyme sprigs.

Final Thoughts

I was discussing this dish with my friend, Kim of Cravings of a Lunatic and Kiss My Smoke before I published it today. I explained that this dish is as far as I can escalate the complexity of fresh pasta. As I stated above, I intended this dish to be an example of food that could be served at a modern Italian fine dining establishment. Overall, I was pleased with the taste of the dish, as it was well balanced with strong flavors, however I was not happy with it's presentation. If you perform a google image search for tortellini fine dining, you'll get a general idea of what I had in mind. I think the issue is the size of the pasta circles I cut. I used a 3-inch ring cutter so when I went to wrap them around my finger, I found that they didn't reach all the way around. so I ended up folding both corners over to seal with water. When I make tortellini again, I'd use my 5-inch ring mold. I hoped to document the process of forming the tortellini in a little more detail with pictures, however I so focused with making the tortellini I forgot about my camera.

I've reviewed the process of making fresh pasta several times in the past and I've hoped to dedicate a post focused solely on this one aspect, however my hands get rather messy with flour and eggs when I knead the dough so it's difficult to take pictures. Probably the best demonstration I've found is this one by Chef Tomm Johnson I found on YouTube. He initially combines the wet and dry ingredients in a mixing bowl instead of using the well method I describe above, however.

Be sure to check out the other great Italian dishes before you go!

Appetizers:

• Cacio e Uova Meatless Recipe from She Loves Biscotti
• Gnocchi alla Romana from Tramplingrose
• Italian Rice Balls from My World Simplified
• Rosemary Focaccia from Curious Cuisiniere
• Tomato Caprese with Burrata from Casa de Crews

Mains:

• Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
• Braised Italian-Style Beef Short Ribs from Hardly A Goddess
• Bruschetta Chicken from Meal Planning Magic
• Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
• Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
• Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
• Classic Vodka Sauce from Cupcakes & Kale Chips
• Eggplant Parmesan from Rants From My Crazy Kitchen
• Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
• Florentine Pizza from A Mind Full Mom
• Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
• Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
• Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
• Mushroom Bolognese Pasta Recipe from Life Tastes Good
• Parma Rosa Baked Ziti from Palatable Pastime
• Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
• Pasta e Fagioli from Cindy’s Recipes and Writings
• Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
• Pesce all’Aqua Pazza from Monica’s Table
• Polenta-Crusted Italian Sausage Pies from Wholistic Woman
• Pumpkin Agnolotti from Jane’s Adventures in Dinner
• Shrimp Fra Diavolo from Grumpy’s Honeybunch
• Slow Cooker Lasagna from Food Lust People Love
• Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
• Tuscan Kale Pesto Risotto from Cooking Chat
• Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
• Tuscan Style Chicken Breasts from Simple and Savory
• Zuppa Toscana from Momma’s Meals

Dessert:

• Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
• Berry Tiramisu from That Skinny Chick Can Bake
• Cannoli Poke Cake from Moore or Less Cooking
• Cherry Walnut Biscotti from Pies and Plots
• Chocolate Tiramisu from Renee’s Kitchen Adventures
• Fiordilatte Gelato from Manu’s Menu
• Italian Cream Cheesecake from The Crumby Cupcake
• Lemoncello Tiramisu from The Redhead Baker
• Limoncello Cookies from Cosmopolitan Cornbread
• Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
• Panna Cotta with Fresh Berries from The Chef Next Door
• Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
• Strawberry Panna Cotta from From Gate to Plate
• Tiramisu Semifreddo from Tara’s Multicultural Table
• Wine and Cheese Chocolate Muffins from What Smells So Good?
• Zabaglione Gelato from Magnolia Days

Beverages:

• Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
• Easy Limoncello from Our Good Life
• Liquore all’Alloro from Culinary Adventures with Camilla
• Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Chocolate Indulgence Cake with White Chocolate Sauce and Candied Pecans #ChocolateforJoan

Chocolate Indulgence Cake with White Chocolate Sauce and Candied Pecans #ChocolateforJoan

I make an effort to try to avoid clichés, but every now and then you realize that life is short and people need to make the most out of each day.

When I started this website more than three years ago, I didn't anticipate that I would form real life friendships with other food bloggers I met through social media, however over time that is exactly what occurred. So couple of weeks ago when I learned that my friend Joan of Chocolate Chocolate and More passed away in her sleep, I felt a strong sense of loss.

I had seen Joan online for years and I was fortunate enough to meet her a handful of times in the last year. The only picture I have of the two of us was taken the first time we met when she was in town for IFBC in 2014, however. I had just moved into the area less than a month before and was unable to attend the conference considering I hadn't completely unpacked everything but I was able to sneak over to the host hotel to meet some friends for a few hours for lunch on the Friday before official conference activities began. We instantly connected. I remember at one point that afternoon, nature was calling so I asked her to watch my phone while I was in the men's room. She teased that there might be additional pictures in my phone's gallery when I returned that Mrs. Stuntman might find questionable. I returned a couple of days later on Sunday afternoon. I was only able to see her in passing but she was thoughtful enough to leave me a gift bag of some of the items she collected during the weekend.

(From left to right: Bobbi of Bobbi's Kozy Kitchen, me, Kim of Cravings of a Lunatic and Kiss My Smoke, Joan)

The second time I met Joan in person was at the Food and Wine Conference this past summer. She was invited to speak because more than two million people have 'Liked' the Chocolate Chocolate and More Facebook page. To put that in perspective, Joan has more Facebook 'Likes' than Giada De Laurentiis, Bobby Flay and Alton Brown combined. My memories of Joan on that trip are surrounded by my lunch at Shubee's Coastal Grill and Bar because she was one of the ladies who I was lucky enough to join on that occasion. Something as mundane as transportation to the restaurant stood out because Joan was kind enough to give me a ride in her son's new car, where I returned the favor of teasing her by suggesting she baptize the vehicle by giving the car in front of us a love tap.

The last time I met Joan in person was a couple of months ago at IFBC. Unfortunately, we only met in passing because we mostly attended different sessions and I couldn't attend many of the after hour social gatherings because I opted for my own bed over a hotel room which meant I was driving and couldn't enjoy any cocktails.

Each time I met her, I found her to be incredibly kind, thoughtful and sincere.

Inspiration Behind the Dish

For this dessert, I used Joan's website name for inspiration. The dish had to contain at least three components, two of which had to contain chocolate. The Flavor Bible didn't yield any surprises with items such as nuts, cream, mint and sugar pairing well with both chocolate and white chocolate. Berries were also common between the two but I decided to omit them from the dish because they are not in season.

Dish Details

I'd imagine you could find this dish on any restaurant dessert menu. For it, I paired adaptations of a chocolate cake found on foodnetwork.com with a sauce found on epicurious and the pecans on food.com.

Ingredients

Cooking spray
2 tablespoons unsalted butter
1 2 1/4-ounce package pecan halves
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1 cup (approximately 6 ounces) white chocolate chips
1 1/2 cups whipping cream
1 cup semisweet chocolate chips
6 tablespoons unsalted butter
1/4 cup sugar
2 large eggs
1/4 cup all-purpose flour
Mint leaves for garnish

Method

1. Complete the mise en place. Preheat the oven to 400° Fahrenheit. Coat four ramekins with cooking spray and set aside.

2. Candy the pecans. In a small saucepan, melt the butter over medium heat, then add the pecans and toss to coat. Add the brown sugar and salt and stir until caramelized. Transfer the pecans to wax paper in a single layer to cool and set aside.

3. Prepare the sauce. Place the white chocolate chips in a heat safe bowl, then slowly bring the whipping cream to a boil in a medium saucepan. Once a boil has been reached, pour the cream over the chocolate and whisk to combine and melt the chocolate.

4. Bake the cake and finish the dish. Set up a double boiler by filling a medium saucepan with enough water so that the water level is just shy of a heatproof bowl placed over the saucepan. Bring the water to a boil over high heat, then reduce to a simmer. Place the heatproof bowl over the simmering water and add the semi-sweet chocolate chips and stir until melted. Add the butter and sugar and stir until melted then whisk in the two eggs until well combined. Add in the flour and stir until just combined but do not overmix. Remove the chocolate from the heat, then spoon an equal portion of the batter into each of the prepared ramekins. Place the ramekins on a baking sheet, then place into the oven for ten to twelve minutes. To present, invert a ramekin onto a warmed plate, spoon some sauce around the cake, then garnish with the pecans and mint leaves.

Final Thoughts

Mrs. Stuntman enjoyed the dish, however she thought the cake was a little rich. She did ask for more pecans.

Since Joan's passing, there have been a number of tributes that have been published but I wanted to highlight a Go Fund Me page to support the three teenage children that have survived her. Please contribute to it if you can.

Other loving tributes include:

• Friday Coffee Talk Time by Eat Picks
• A Tribute to Joan of Chocolate, Chocolate and More! by YumGoggle
• Peanut Butter Chocolate No Bake Cookies by It's Yummi
• Chocolate Mint Greek Yogurt Dip {Easy, Healthy} by Lauren Kelly Nutrition
• Chocolate Pretzel Bread Pudding by Wine and Glue
• 8 Incredible Chocolate Desserts by Crazy for Crust
• Easy Brownie Pie by Love From The Oven
• 7 Nirvana-Inducing Chocolate Recipes by Noble Pig
• 10 Chocolate Recipes Perfect for Fall by Frugal Foodie Mama
• Graham Cracker Toffee Bark by Crunchy Creamy Sweet
• Top 10 Chocolate Recipes by My Imperfect Kitchen
• Chocolate Pecan Pie Bars by TidyMom
• Lunch Lady Brownies by Barefeet in the Kitchen
• Kahlua and Cream Fudge by Culinary Concoctions by Peabody
• Easy Blender Kahlua and Cream Chocolate Mousse by Pineapple And Coconut
• 12 Cookies & Bars Made With Chocolate by Simply Southern Baking
• 30 Amazing Chocolate Recipes by Spend with Pennies
• Chocolate, Chocolate and More Chocolate Recipes by Cupcakes & Kale Chips
• Low Carb Brownie Truffle Pie by All Day I Dream About Food
• Remembering a Friend {Boozy Chocolate Milkshake Recipe} by Dine & Dish
• A Chocolate Tribute for Joan (90+ Chocolate Recipes) by Simply Southern Baking

Joan does have contributors, so her blog in addition to her social media pages remain active so please be sure to catch her on Facebook, G+, Instagram, Pinterest and Twitter.

Rest in peace, my friend. You're genuinely missed.

November 11, 2015 update:

Robin of Simply Southern Baking saw this and shared a few of her pictures that were taken at Shubee's. Thanks, Robin!

(From left to right: Lisa of Jersey Girl Cooks, Robin, Melissa of Serendipity and Spice, Marlene of Nosh My Way, Joan, Wendy of The Weekend Gourmet, KC of Chat 'n Dish, me, Faith of An Edible Mosaic and Healthy Sweet Eats)

Strawberry Balsamic Cheesecake

Strawberry Balsamic Cheesecake

It's highly unusual that I'd publish two sweet dishes in a row and no, there's nothing wrong with me. I'll be back to my savory self probably in my next post. This dessert happened simply because some friends from California were visiting this past weekend so we met at a mutual friends' home (the three of us knew each other from college) just north of Seattle for dinner where I was asked to bring a dessert and decided upon a cheesecake.

I was a little surprised when I did a google search for strawberry cheesecake because I found a lot of plain cheesecakes with a strawberry topping. I found only two that put strawberry purée into the cake batter and chose the one that used fresh strawberries. In addition, I knew pairing strawberries and balsamic was pretty common in Italy and I have some experience with the affinity myself last summer when I made a strawberry balsamic ice cream so a made a few additions.

The Challenge

Uphold the reputation I built for myself as a food blogger.

The Source

I adapted this Martha Stewart recipe

Ingredients

1 pound fresh strawberries, hulled plus 1 pound fresh strawberries, hulled and sliced thin lengthwise
3 tablespoons light corn syrup
2 teaspoons balsamic vinegar
4 to 5 whole sheets graham crackers
3 tablespoons plus 1 cup granulated sugar, divided
1/4 cup unsalted butter, melted
Cooking spray (or an additional 1 tablespoon butter if not available)
4 8-ounce bricks cream cheese at room temperature
1 pinch salt
2 large eggs at room temperature
1/2 teaspoon vanilla extract
8 ounces mascarpone cheese at room temperature
Boiling water

Method

1. Prepare the strawberry purée. Preheat the oven to 300º Fahrenheit. Combine the hulled strawberries with the corn syrup in a small bowl, then place on a aluminum foil-lined sheet pan in a single layer and roast them in the oven until they are a deep red, the syrup thickens and the berries shrink slightly, approximately 90 minutes.

Empty the strawberries and any fluids into a blender to purée. While the blender is running, add the balsamic vinegar. Set aside to cool completely while the crust is prepared.

2. Prepare the cake crust. Increase the oven temperature to 350º Fahrenheit, then spray a 9-inch springform pan on the bottom and sides with cooking spray (or apply approximately 1 tablespoon butter, if substituting). Line the bottom and sides of the pan with parchment paper, then wrap the bottom of the pan in a double layer of aluminum foil. Grind the graham crackers in a food processor with 3 tablespoons sugar. Slowly pour in the melted butter until a paste is formed. Transfer the paste to the springform pan in an even layer so that the entire bottom is covered in crumbs. Bake the crust in the oven until it is firm and has slightly darkened, approximately 10 minutes. Set aside on a wire rack to cool while you prepare the cake batter.

3. Prepare the cake batter and bake the cake. Decrease the oven temperature to 325º Fahrenheit. Place the cream cheese bricks into a mixing bowl and mix with an electric mixer, using a paddle attachment until creamy, then scrape down the sides of the bowl. Mix in the sugar and salt, eggs (one at a time), vanilla and mascarpone until creamy and there are no lumps, scraping down the sides of the mixing bowl after each addition. Stir in the reserved strawberry purée until the batter becomes uniformly pink in color. Empty the cake batter into the springform pan on top of the crust in an even layer, using a baking spatula to ensure the cake is flat on top. Place the springform pan in a large roasting pan and pour enough boiling water in the roasting pan so that the water level reaches halfway up the side of springform pan. Bake in the oven until set, approximately 60 to 70 minutes. Remove from the water bath, then place the springform pan on a wire rack to cool before covering with aluminum foil and refrigerating it overnight.

4. Garnish the cake. One to two hours before serving, place the strawberry slices in concentric circles, starting at the outer edge of the cake, then so that the slices overlap slightly with each inner circle, then recover and refrigerate until ready to serve.

Successful?

I wasn't as happy with the consistency as I would have liked because the batter was too soggy but the flavors were definitely well balanced because the sweet strawberries balanced by the tart vinegar. One of my friends who was there had even asked for the recipe.

Duck Confit Agnolotti with Wild Mushroom Sauce

Duck Confit Agnolotti with Wild Mushroom Sauce

You know all those quick and easy recipes that make up a significant portion of the internet? This isn't one of them. I'm very proud of this dish because it's one of my most ambitious plates of food I've constructed to date. If you replicate it, plan on starting it Friday evening to be served for Sunday dinner.

Last month, I tried something new when I seared duck breasts. You might remember that I bought a whole bird for the dish so I had parts leftover and I decided to prepare the leg quarters in a confit. Confit is a French technique that was used to preserve food before refrigeration was invented and it involves salt curing meats before poaching it in fat over low heat. It has since become somewhat of a novelty for it's flavor.

Since I have already made several ravioli dishes, I wanted to attempt another filled pasta shape I previously had yet to attempt and thought the agnolotto would be challenging. I would call the agnolotti a cousin to the ravioli because the difference between the two is that the pasta in a raviolo is cut to form its shape on all sides but the agnolotto pasta is folded over so that only three sides are cut.

The Challenge

Successfully execute cooking techniques not previously attempted.

The Source

I took the confit recipe from page 183 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri and used it in the pasta filling recipe on page 160 of the recipe guide from the Top Chef University DVD set. Furthermore, I applied my pasta dough ingredients from pages 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer to the agnolotti procedure I found on thekitchn.com and paired it with Chef Wolfgang Puck's mushroom sauce on foodnetwork.com

Ingredients

FOR THE DUCK CONFIT:
3 tablespoons kosher salt
4 cloves garlic, smashed
1 shallot, peeled and sliced thin
6 sprigs fresh thyme
2 duck leg quarters
Black pepper, coarsely ground
Duck fat, as needed (I was able to get away with one 12-ounce container, but more may be needed)

FOR THE PASTA FILLING:
2 tablespoons vegetable oil
1 shallot, chopped
1 clove garlic, minced
1 cup button mushrooms, chopped fine
Kosher salt
Freshly ground black pepper
Meat from duck confit recipe
1/2 cup plus more as needed chicken stock, divided
1 tablespoon Italian parsley

FOR THE PASTA DOUGH:
3 3/4 cups all-purpose flour, plus more for dusting
1 plus 4 large eggs, divided
1 egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water, plus more as needed
Kosher salt

FOR THE SAUCE:
2 cups chicken stock
1/2 cup mushroom trimmings
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 sprig fresh thyme
8 ounces assorted wild mushrooms (I used a box containing trumpets, White Beech, and Brown Hon-shemeji), trimmed and sliced
1 cup heavy cream
Kosher salt
Freshly ground black pepper
Watercress leaves, for garnish.

Method

1. Cure the duck. Add 1 tablespoon kosher salt in an even layer to the bottom of a dish. Scatter half of the garlic, shallot and thyme over the salt, then place the duck leg quarters on top of the herbs. Add the remaining salt, garlic, shallot and thyme over the leg quarters then season with freshly ground black pepper. Cover the dish with plastic wrap and place in the refrigerator for 24 hours.

Duck leg quarters before curing overnight

2. Finish the confit. Preheat the oven to 225° Fahrenheit. While you're waiting for the oven, melt the duck fat over medium low heat in a saucepan. Remove the duck leg quarters from the cure and discard the cure. Brush off any salt and herbs stuck to the duck legs, then add them to high-sided baking dish in a single layer. Pour enough duck fat over the leg quarters to completely submerge them in the fat, then place the baking dish in the oven to slowly simmer the leg quarters until the meat is tender and can be separated easily from the bone, approximately 2 to 3 hours. Remove the confit from the oven and set aside to cool. The confit can be stored in the refrigerator in it's own fat covered in plastic wrap for up to one month.

Duck leg quarters just about to go into the oven

Duck leg quarters finished in the oven

3. Prepare the agnolotti filling. If the duck fat has solidified, I recommend putting the baking dish with the confit back into the oven at 200° Fahrenheit or cooler (if your oven has a warm setting) until liquefied. Remove the skin from the leg quarters, then pull the meat off the bone using a fork. Shred the meat similar to pulled pork. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil starts to smoke, add the shallots, garlic and mushrooms then sweat, approximately 2 to 3 minutes. Season lightly with salt and pepper. Add in the shredded duck confit, then deglaze with 1/2 cup chicken stock. Simmer and reduce until the mixture is wet but not runny. Add in the parsley and set aside to cool. Once cool, add the contents of the skillet to a blender and purée, adding chicken stock, 1 teaspoon at a time, until the filling has the consistency similar toothpaste. Remove the pasta filling to a disposable pastry bag or a gallon-size resealable plastic bag and place in the refrigerator until the pasta dough has been prepared.

Shredded duck confit

Pasta filling before the purée

4. Prepare the pasta dough. In a medium bowl, combine 4 eggs, 1 egg yolk, olive oil and water, then set aside. On a clean flat surface, place the flour in the shape of a mound, then dig a hole large enough to hold the egg mixture in the middle of the flour so that it looks like a volcano. Season the hole (called a well) with salt. Empty the eggs into the well, then stir with a fork in a circular motion, slowly incorporating flour into the wet ingredients but being mindful not to allow any of the egg mixture to spill over the sides of the flour. Once the eggs contain enough flour so they are no longer in danger of spilling over the well, add in the rest of the flour with your hands. Once the dough has become homogeneous, knead the dough by rolling it over onto itself with the heels of the palms of your hands, then turning it 90 degrees and repeating the process until it becomes tacky but not sticky, adding more flour or water, as needed. Once the dough has reached the proper texture, wrap it in plastic wrap and let the dough rest at room temperature for about 1 hour.

Finished pasta dough

5. Roll the dough. Open the setting of a pasta roller to its widest. Cut off a portion of the pasta dough and flatten it, ensuring to re-wrap the remaining pasta dough that isn't being rolled. Dust a clean working surface with flour and pass the portion of the dough through the pasta roller, then fold it into thirds and pass the dough through the roller a second time at its widest setting, dusting the dough with flour if it feels too sticky, as needed. Fold it into thirds again, passing the dough through the pasta roller a third time at the widest setting and again, dusting the dough flour if necessary. Adjust the pasta roller to the next thinnest setting (i.e. if the roller is widest at setting 1, switch it to setting 2), and pass through the pasta roller just once at that setting. Continue to pass the dough through the roller once at the next thinnest setting, dusting the dough with flour as required, until your pasta sheets have reached the desired thinness. (My Atlas machine has six settings, but I rolled my dough to setting 5.) The pasta sheets will most likely become too long so cut them crosswise so they are more easily managed. Once the dough has been rolled, dust liberally with flour on both sides, cover with a clean towel and set aside. Repeat this procedure with another portion of dough until all portions have been rolled.

Pasta rolled about halfway through the settings

6. Construct the agnolotti. Beat the remaining egg in a small bowl. Dust a clean working surface with flour and lay a pasta sheet on top, re-covering the unused pasta sheets. Cut a small hole in one corner of the piping bag and pipe a line of filling lengthwise down the middle of the pasta sheet, then apply the beaten egg to one side of the pasta sheet on either side of the filling.

Pasta filling piped onto pasta sheet with one side brushed with the beaten egg

Fold the pasta sheet over lengthwise on top of the filling and use the egg wash to seal. Make indentations into the pasta sheet on top of the filling by pinching the pasta with a finger to form individual agnolotti pouches, pushing out any air in between.

Cut the agnolotti, first lengthwise along the pasta sheet to remove the excess pasta, then on the indentations to create each agnolotto.

Repeat this process with the remaining pasta sheets and filling until the pasta and filling have been used. Place the agnolotti on a flour-dusted sheet pan in a single layer to freeze if not using immediately. Once the pasta has frozen, transfer the agnolotti to a resealable bag for easier storage.

7. Prepare the sauce and finish the dish. Start the sauce by preparing a mushroom stock. Combine the mushroom trimmings with the chicken stock in a saucepan over medium heat and bring to a simmer. Reduce the mixture to 1 cup, then strain out the mushrooms and reserve the mushroom stock.

While the stock is reducing, fire a large pot of salted water over high heat and bring to a boil. In a large sauté pan, heat the olive oil over medium heat. Once the oil starts to smoke, add the shallots, garlic and thyme and sweat, 1 to 2 minutes. Add the mushrooms and cook until lightly browned, approximately 5 minutes. Deglaze with the reserved mushroom stock and reduce for an additional 5 minutes. Stir in the cream and simmer until the sauce has thickened, then season the sauce with salt and pepper to taste.

Put the agnolotti into the water and boil, approximately 2 to 3 minutes. Remove the agnolotti from the boiling water once they float to the top and toss with the sauce. To plate, spoon some sauce into warmed bowls, top with agnolotti and garnish with watercress leaves.

Successful?

Before I proceed with the execution of the dish, I need to review some items. First, I should specify that I used my copy of The Flavor Bible to pair ingredients which suggested pairing wild mushrooms, shallots and watercress with duck confit.

I have been considering a separate pasta dough post but have not been able to complete it because my hands get rather messy as I'm kneading the dough and then again when I'm rolling the pasta. In fact, Mrs. Stuntman took the picture above of a pasta sheet in the process of being passed through the roller. If you need further explanation on how to prepare pasta dough, I invite you to view Chef Tom Johnson's instructional YouTube video which is the best demonstration I've found. Chef Johnson's personality is a little dry but his advice is solid. Mrs. Stuntman also took the final picture of the plated dish above.

I recommend sparingly seasoning the pasta filling in step 3 and the sauce in step 7 because, as I was shredding the confit, I tasted a scrap and noticed the meat being on the edge of too salty.

The dish itself was a little rich so I might pair this pasta with a different sauce, however Mrs. Stuntman enjoyed it and requested I prepare it again.

Don't forget! You have a until Saturday to enter my giveaway of Krayl Funch's book, An Appealing Plan: A Year Of Everyday Celebrations. Please click here for more information.