Episode 5, July 5-July 11
Spinach-ricotta ravioli with meat sauce
I'd made fresh pasta twice before (ravioli and noodles), and I really wanted to try ravioli again. The trouble is, I don't have a pasta press, which means I have to roll out the dough by hand, which is a lot of work. I'm glad I tried it again, and the results were pretty tasty (even if I overcooked the ravioli just a bit), but I am not sure it's entirely worth the effort. Who wants to buy me a pasta press for my birthday? Side note: I tried to make Andrew's famous meat sauce for the topping, but it didn't turn out quite right, leading me to conclude that I should leave the meat sauce making to him.
I had a bag of cherries that had been sitting in my fridge for long enough to get mushy, but not so long to as to have gotten moldy. Not wanting them to go to waste, I asked my friend Jeters what do with them, and she suggested making a sauce for pork or duck. Done! I had never made a pork roast before, and this recipe from How to Cook Everything turned out superbly, moist and flavorful. After pitting a pound of cherries using a knife and my fingernails (no fancy cherry pitter here!), I cooked them with red wine, a little thyme, lemon, and salt. Delish.
After last weekend's scrambled eggs success, I knew I had to have a repeat performance. Instead of scrambling them with cooked onions, this time I added a mix of fresh herbs (thyme, basil, and marjoram). Again, light and fluffy and not overcooked! I ate mine on toast with a side of avocado.
Another Mark Bittman recipe, this was a great one-pot dinner, giving me yet another way to use the hens I buy at the farmers' market. I brought an unopened package of chickpeas with me from Houston when we moved, and decided to start using them up. Plus tomatoes, onions, garlic, ginger, cumin, coriander, cinnamon, dates, and bulgar--yum.
And I cooked twice as many chickpeas as I need so that I can make hummus later this week!
Also pleasing: both the pork roast and the tagine allowed me to use the chicken stock I made a couple weeks ago.