Friday, September 25, 2009

Lobster Ravioli

1 cooked lobster tail, meat only
2 shallots, minced
1 clove garlic, minced
egg roll wrappers
1 tsp olive oil
1 can of corn, creamed style
2 Tbsp. half and half
Chopped fresh chives

Over medium heat, sautee shallots and garlic in olive oil for 5 minutes. Pull half of the mixture out and put into a large bowl. Add chopped lobster meat and mix together. This is the ravioli stuffing.

Assemble ravioli wetting the edges of the egg roll wrappers to help seal the edges. Cook the ravioli in a large pot of boiling water.

Meanwhile, blend half the can of creamed corn with the half and half until smooth. Put the milk into the pan with the remaining shallot mixture. Allow the mixture to cook together. When the ravioli is finished cooking, add it to the sauce and turn off the heat.

Sprinkle in the chives just before serving.

Cheese Toasts

1 loaf of French Bread, sliced into rounds
Stick of unsalted butter, softened
Chppped fresh herbs (I used thyme and parsley)
Shredded cheese (I used an Italian blend of Mozzerella/PecorinoRomano/ Parmesan)

Preheat the Broiler

Mix the butter with the herbs. Arrange the bread rounds on a baking sheet. Spread 1 tsp. butter on the top of each round and cover with cheese. Bake for 5 minutes or until golden.

Friday, March 6, 2009

Chocolate Frosting

1 1/2 c. semisweet chocolate chips
4 Tbs. unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 c. confectioners' sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 Tbs. heavy cream

Melt chocolate chips in a bowl over simmering water until smooth, about 4 minutes. Remove bowl and let chocolate begin to cool.

Using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy.

Add the chocolate and cream and beat on low until well blended.

Buttercream Frosting

4 egg yolks
1/3 cup sugar
12 Tbs. unsalted butter, at room temperature
1/2 tsp. vanilla

In the top pan of a double boiler or a heatproof bowl placed over but not touching simmering water, combine the egg yolks, sugar. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.

In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.

Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy. Makes about 1 1/2 cups.