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Sweet Potato Ravioli with Lobster Cream Sauce

dinner, lobster, pasta, seafood, travel By December 10, 2015 Tags: , , , No Comments

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During my trip to London in September, I was able to take a short day trip to Paris. While I was in Paris, I had the best meal of my trip at a restaurant called Auberge Nicolas Flamel. If you are visiting Paris in the near future, I highly recommend adding a meal at Auberge Nicolas Flamel to your plans. Auberge Nicolas Flamel is a unique restaurant built into Paris’s oldest standing home, the former home of alchemist Nicholas Flamel (to the Harry Potter fans, yes, he was a real person).

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During my meal here, I had my favorite dish from this trip, lobster ravioli served in a cardamom-infused sweet potato emulsion. Once I returned home, I wanted to create a dish inspired by this meal that was adapted to both my skill set (i.e. novice pasta maker) and my budget. What I came up with essentially turned the original dish inside out. In my dish, fragrant sweet potato ravioli is served with a lobster cream sauce. The pasta dough recipe has been adapted from Tyler Florence’s recipe found here.

To make the ravioli, begin by preheating your oven to 350° F. Peel and cube two to three large sweet potatoes. Place the cubes onto a baking sheet. Drizzle approximately two teaspoons of extra virgin olive oil and half a tablespoon of melted salted butter. Mix together half a teaspoon of ground ginger, a quarter teaspoon of ground white pepper, and a half teaspoon of kosher salt in a small bowl. Sprinkle the spice mixture over the sweet potatoes. Zest and juice a lemon and season the sweet potatoes with both the zest and the juice. Finally, use your hands to toss the sweet potato cubes in the seasoning mixture, until all of the cubes are evenly coated. Roast the sweet potato cubes for forty-five minutes to an hour until soft.

Allow the sweet potato cubes to cool. Then, combine the sweet potatoes, a half teaspoon of kosher salt, three quarters of a cup of milk, a quarter teaspoon of ground cardamom, and half a tablespoon of melted butter in a food processor or high-powered blender. Transfer the filling to a sealable container and store in the fridge until you’re ready to use it. This filling can be made a day ahead and actually freezes well.

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When you are ready to assemble the ravioli, make the pasta dough by mixing together two and three-quarter cups of all-purpose flour and a quarter cup of semolina flour together on a clean work surface. Shape the flour into a mound and use your fingers to create a small well in center of the mound. Add four large eggs to dough by cracking or pouring them into the well you created. Sprinkle two tablespoons of minced, fresh sage and a teaspoon of kosher salt over the eggs. Add two tablespoons of extra virgin olive oil to the eggs in the well. Use a fork to mix together the eggs, olive oil, sage, and salt.

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Add four large eggs to dough by cracking or pouring them into the well you created. There are only three eggs in the picture, because once a started to work the flour into the eggs, the ratio of liquid to flour was off. Sprinkle two tablespoons of minced, fresh sage and a teaspoon of kosher salt over the eggs. Add two tablespoons of extra virgin olive oil to the eggs in the well. Use a fork to mix together the eggs, olive oil, sage, and salt.

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Form the dough by using your hands to draw the flour into the well in the center. Once the mixture forms a dough, knead the dough for approximately ten minutes until smooth. Wrap the finished dough in plastic wrap and allow it to rest for at least thirty minutes.

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Once the dough has rested, cut the dough into six pieces. Work with one piece at a time, keeping the rest of the dough under the plastic wrap. Using a floured rolling pin, roll a piece of dough into a rectangle just thin enough to feed it into the largest setting on your pasta roller. Feed the dough through pasta press once, using your other hand to guide the dough coming out off the press. I used a pasta press attachment for a KitchenAid® mixer to make this recipe. If you are working with a hand crank machine, the maneuver is essentially the same. You will just need to get a momentum going with each pass, before moving your free hand from feeding the dough into the press to guiding it out.

After the dough’s first pass through the machine, fold the dough in half (top to bottom) and run the dough through again at the same width. Adjust the machine to the next narrowest width and repeat the same process. Continue adjusting the machine to a narrow width, one notch at a time, and repeating this process, until the dough is semi-translucent.

Cut the long strip of pasta dough into two shorter strips. Use a spoon to scoop out a small dollop of filling and place each dollop approximately an inch apart on one of the strips of pasta dough. Beat an egg in a small bowl. Then, use a small brush or the back of a spoon to brush the egg wash in a square around each portion of filling. Take the other strip of dough and place it over the dough with the filling on it.

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Use your finger to seal each ravioli around the filling. Then, use a knife or a rotary pastry cutter to cut out each ravioli. Sprinkle or brush the raviolis lightly with flour and place them to the side on a lightly floured plate or baking sheet.

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Put on a pot of heavily salted water to a boil and prepare your ingredients for your sauce. While the water is coming to a boil, begin making the sauce by making a roux. Melt three tablespoons of salted butter in a large sauté pan on medium-low heat. Once the butter is melted, incorporate four tablespoons of all-purpose flour into the butter with a flat whisk. At this point, add the raviolis to the water and cook for five to seven minutes, until the outer edges of the raviolis are done.

While the ravioli mixture is cooking, cook the butter and flour mixture until it is a caramel brown. Then, reduce the heat of the sauté pan to low and whisk in one and a half cups of whole milk, a half of a cup of heavy cream, one teaspoon of Better Than Bouillon™ lobster stock concentrate, one teaspoon kosher salt, a quarter teaspoon black pepper, a quarter teaspoon white pepper, an eighth of a teaspoon of hot smoked paprika, and one minced shallot.

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Cook the mixture for three to four minutes whisk continuously until the sauce thickens. Then, add two minced garlic cloves and the zest of one lemon to the sauce and cook for an additional two minutes. Turn of the heat on the sauce, drain the pasta, and then add the raviolis into the sauté pan. Stir to coat the ravioli in the sauce. Plate and serve with a sprinkle of minced, fresh sage.

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Sweet Potato Ravioli with Lobster Cream Sauce

Sweet Potato Ravioli with Lobster Cream Sauce

Ingredients

  • Filling:
  • 2-3 large sweet potatoes
  • 1 lemon
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp salted butter
  • 1/2 tsp ground ginger
  • 1/4 tsp white pepper
  • 1/4 tsp ground cardamom
  • 1 tsp kosher salt
  • 3/4 cup whole milk
  • Pasta Dough:
  • 4 large eggs
  • 2 3/4 cups all-purpose flour
  • 1/4 cup fine ground semolina flour
  • 2 tbsp fresh sage, minced
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • Lobster Cream Sauce:
  • 4 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1 1/2 cups of whole milk
  • 1/2 cup of heavy cream
  • 1 tsp of Better Than Bouillon™ lobster base
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/8 tsp hot smoked paprika
  • Zest from 1 lemon

Instructions

  1. To make the filling:
  2. To make the ravioli, begin by preheating your oven to 350° F. Peel and cube two to three large sweet potatoes. Place the cubes onto a baking sheet. Drizzle approximately two teaspoons of extra virgin olive oil and half a tablespoon of melted salted butter. Mix together half a teaspoon of ground ginger, a quarter teaspoon of ground white pepper, and a half teaspoon of kosher salt in a small bowl. Sprinkle the spice mixture over the sweet potatoes. Zest and juice a lemon and season the sweet potatoes with both the zest and the juice. Finally, use your hands to toss the sweet potato cubes in the seasoning mixture, until all of the cubes are evenly coated. Roast the sweet potato cubes for forty-five minutes to an hour until soft.
  3. Allow the sweet potato cubes to cool. Then, combine the sweet potatoes, a half teaspoon of kosher salt, three quarters of a cup of milk, a quarter teaspoon of cayenne, and half a tablespoon of melted butter in a food processor or high-powered blender. Transfer the filling to a sealable container and store in the fridge until you're ready to use it. This filling can be made a day ahead and actually freezes well.
  4. To make the ravioli:
  5. This pasta dough recipe has been adapted from Tyler Florence's recipe found at http://www.foodnetwork.com/recipes/tyler-florence/ravioli-dough-recipe.html
  6. When you are ready to assemble the ravioli, make the pasta dough by mixing together two and three-quarter cups of all-purpose flour and a quarter cup of semolina flour together on a clean work surface. Shape the flour into a mound and use your fingers to create a small well in center of the mound. Add four large eggs to dough by cracking or pouring them into the well you created. Sprinkle two tablespoons of minced, fresh sage and a teaspoon of kosher salt over the eggs. Add two tablespoons of extra virgin olive oil to the eggs in the well. Use a fork to mix together the eggs, olive oil, sage, and salt.
  7. Form the dough by using your hands to draw the flour into the well in the center. Once the mixture forms a dough, knead the dough for approximately ten minutes until smooth. Wrap the finished dough in plastic wrap and allow it to rest for at least thirty minutes.
  8. Once the dough has rested, cut the dough into six pieces. Work with one piece at a time, keeping the rest of the dough under the plastic wrap. Using a floured rolling pin, roll a piece of dough into a rectangle just thin enough to feed it into the largest setting on your pasta roller. Feed the dough through pasta press once, using your other hand to guide the dough coming out off the press. I used a pasta press attachment for a KitchenAid® mixer to make this recipe. If you are working with a hand crank machine, the maneuver is essentially the same. You will just need to get a momentum going with each pass, before moving your free hand from feeding the dough into the press to guiding it out.
  9. After the dough's first pass through the machine, fold the dough in half (top to bottom) and run the dough through again at the same width. Adjust the machine to the next narrowest width and repeat the same process. Continue adjusting the machine to a narrow width, one notch at a time, and repeating this process, until the dough is semi-translucent.
  10. Cut the long strip of pasta dough into two shorter strips. Use a spoon to scoop out a small dollop of filling and place each dollop approximately an inch apart on one of the strips of pasta dough. Beat an egg in a small bowl. Then, use a small brush or the back of a spoon to brush the egg wash in a square around each portion of filling. Take the other strip of dough and place it over the dough with the filling on it.
  11. Use your finger to seal each ravioli around the filling. Then, use a knife or a rotary pastry cutter to cut out each ravioli. Sprinkle or brush the raviolis lightly with flour and place them to the side on a lightly floured plate or baking sheet.
  12. To make sauce and assemble dish:
  13. Put on a pot of heavily salted water to a boil and prepare your ingredients for your sauce. While the water is coming to a boil, begin making the sauce by making a roux. Melt three tablespoons of salted butter in a large sauté pan on medium-low heat. Once the butter is melted, incorporate four tablespoons of all-purpose flour into the butter with a flat whisk. At this point, add the raviolis to the water and cook for five to seven minutes, until the outer edges of the raviolis are done.
  14. While the ravioli mixture is cooking, cook the butter and flour mixture until it is a caramel brown. Then, reduce the heat of the sauté pan to low and whisk in one and a half cups of whole milk, a half of a cup of heavy cream, one teaspoon of Better Than Bouillon™ lobster stock concentrate, one teaspoon kosher salt, a quarter teaspoon black pepper, a quarter teaspoon white pepper, an eighth of a teaspoon of hot smoked paprika, and one minced shallot.
  15. Cook the mixture for three to four minutes whisk continuously until the sauce thickens. Then, add two minced garlic cloves and the zest of one lemon to the sauce and cook for an additional two minutes. Turn of the heat on the sauce, drain the pasta, and then add the raviolis into the sauté pan. Stir to coat the ravioli in the sauce. Plate and serve with a sprinkle of minced, fresh sage.
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Butterbeer Breakfast Rolls and the Warner Brothers Studio Tour Leavesden

breakfast, Dessert, travel By November 14, 2015 Tags: , , , , No Comments

Hello everyone! Welcome to the updated fangirlkitchen.com!

Today I am continuing my series of London posts. While I was in London, I took a day trip to Leavesden to take the Warner Brothers Studio Tour. The Harry Potter books and movies feature in several of my childhood memories. I have fond memories of rushing to finish my schoolwork in grade school, so I could return to reading one of the earlier books. Around that time, I also created a Hogwarts student costume for Halloween accessorized with some of my books with hand decorated paper Hogwarts textbook covers.

As I got a little older, the midnight book release parties were highly anticipated events. While I always had a great time at those release parties, the best memories from those evenings are the moments at the end of the night, getting the books and taking them home to read until I could no longer manage to keep my eyes open. Devouring those crisp new books into the wee hours of the morning are some of my fondest childhood and teenage memories.

I loved seeing the stories brought to life in the Harry Potter films. While the movies were not always true to the books, I still feel like the incredibly detailed work that went into building Harry Potter’s world is simply amazing. If you are traveling to London in the near future, I highly recommend taking the tour. For those of you not planning on traveling to London in the near future, I am sharing some highlights and a recipe for Butterbeer Breakfast Rolls, inspired by my visit. The dough is adapted from The Pioneer Woman’s Cinnamon Roll recipe found here. The recipe can be found at the end of this post.

greathall

makeup

wardrobe1

yule ball

The Leaky Cauldron

The Leaky Cauldron

The Fat Lady

The Fat Lady

Mural from Gryffindor Common Room

Mural from Gryffindor Common Room

Gryffindor Common Room

Gryffindor Common Room

gryffindordorm

The Gryffindor Dorm

Entrance to Dumbledore's Office

Entrance to Dumbledore’s Office

Dumbledore's Office

Dumbledore’s Office

Hogwarts Gates

Hogwarts Gates

Potions Classroom

Potions Classroom

Defense Against the Dark Arts

Defense Against the Dark Arts

Defense Against the Dark Arts

Defense Against the Dark Arts

Hogwarts Stairs and Portraits

Hogwarts Stairs and Portraits

Hagrid's Hut

Hagrid’s Hut

Quidditch

Quidditch

The Burrow

The Burrow

Weasley Clock

Weasley Clock

Diagon Alley

Diagon Alley

Diagon Alley

Diagon Alley

Borgin and Burkes

Borgin and Burkes

Weasleys' Wizard Wheezes

Weasleys’ Wizard Wheezes

Butterbeer Ice Cream in the Backlot

Butterbeer Ice Cream in the Backlot

Godric's Hollow and Hogwarts Bridge

Godric’s Hollow and Hogwarts Bridge

chess

Number 4 Privet Drive

Number 4 Privet Drive

Hogwarts Express

Hogwarts Express

Creature Shop

Creature Shop

Art Department

Art Department

Hogwarts

Hogwarts

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For the dough (makes enough dough for 4-5 pans- this dough freezes really well using the instructions in The Pioneer Woman recipe linked above):

10-11 cups of all-purpose flour

1 cup sugar

1 quart whole milk

1 cup vegetable oil

5 tsp of dry active yeast (or 2 small packets)

1 tsp baking powder

1 tsp baking soda

1 tbsp salt

1 tbsp vanilla extract

1 tbsp butter flavoring

1 tbsp caramel flavoring

1 tbsp spiced rum

Butterscotch Icing and Filling for One Pan:

14 oz can sweetened condensed milk

1/3 cup butterscotch chips

1 tbsp vanilla extract

7 tbsp salted butter

1/4-1/3 cup light brown sugar

1/2 tsp ginger

   To make the dough, combine the milk, vegetable oil, vanilla extract, rum, butter flavoring, caramel flavoring, and the sugar in a saucepan. Scald the mixture, then allow the mixture to cool to lukewarm. Add the yeast and proof. Add the first eight cups of flour to the mixture. Let the mixture rise for one hour. After the first rise, add two more cups of flour, baking powder, baking soda, and salt. Mix the additions into the dough. You may need to add an third cup of flour. The amount of flour you need to add in this step will depend on the humidity of your individual location. The dough should not be too firm, but it should be stiff enough to roll out into a rectangular sheet. Store the dough in the fridge in a covered container until ready to use. I would recommend using it within one or two days.

   To assemble one pan of the breakfast rolls, take a fifth or a quarter of the dough and roll it out into rectangle on a floured work surface. Melt three tablespoons of salted butter and spread it out onto the dough sheet. Then, liberally sprinkle light brown sugar across the dough. Finally, sprinkle half a teaspoon of ground ginger onto the rolls. Roll the dough into a log. Slice the rolls to fit the height of your pan. Just remember the rolls will keep rising, so leave a little space. Place the rolls into a greased baking pan and allow them to rise again for twenty to thirty minutes. While the rolls are rising, preheat your oven to 375 F.

   Once the rolls have finished rising for the final time, bake for fifteen to twenty minutes until golden brown. While the rolls are baking, make the icing. In a saucepan, melt four tablespoons of salted butter. Once the butter is melted, add sweetened condensed milk, butterscotch chips, one tablespoon of vanilla extract,and a pinch of salt. Stir constantly until the butterscotch chips melt.

    When you take the rolls out of the oven, pour the hot icing over them. Allow the iced rolls to cool and enjoy.

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Biscoff Butterscotch Blondies

Dessert, travel By October 12, 2015 Tags: , , , No Comments

At the beginning of September, I traveled to London and Paris. I had an amazing time and took over 600 photos. I will slowly be a few recipes inspired by my trip. Today’s recipe was inspired by a dessert I had at the BBC Good Food Festival.

Once I returned home, I started working on recreating the delectable Biscoff Butterscotch Blondies from the Tray Delicious Booth at the BBC Good Food Festival. These fudgy bars have taste similar to butter pecan ice cream. After a few flops, I arrived at this copycat recipe.

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2 cups all purpose flour

3/4 cup cookie butter (Biscoff spread highly recommended)

1 egg

1/2 tsp baking powder

2 tbsp milk

11 oz butterscotch chips

1 tbsp vanilla extract

1/4 cup salted butter, at room temperature

1 cup light brown sugar

Preheat oven to 375 F. Cream together the butter and brown sugar in a stand mixer. Add the egg, vanilla, and cookie butter to the batter. Mix until combined. Add flour one cup at a time, mixing to completely combine each addition. With the second cup of flour add the milk and baking powder to the batter. Mix until smooth. Finally, on a low setting, mix in the butterscotch chips. Spoon the batter into a 10″ x 10″ greased pan. Bake for 30 minutes. Allow blondies to cool before cutting them.

 

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