Spinach & Ricotta Ravioli

SPINACH & RICOTTA RAVIOLI

I wish I could say I did make my own. I don't!

I buy freshly made ravioli from the little Italian shop down the road.

Cook as directed. Toss with butter chopped basil or parsley.

A perfect little meal.

Fresh Summer Tomatoes

Tomatoes are at their best right now. Enjoy them while they last!

Pick bright red tomatoes that are ripe and delicious.

For a salad.

slice tomatoes into slices and arrange in a line on a bed of baby arugula or spinach. On special occasions I buy the Cookstown Greens Organic aromatic medley with edible flowers, baby pea shoots and other fragrant and pungent flavors. I also add very thinly sliced vidalia onion. Sprinkle with fleur de sel, pepper and fruity olive oil.
Toast some pine nuts, chop some basil, add some fresh mozarella cheese or goats cheese. The popular choice of cheese these days is Burrata Cheese. A creamier variation on the mozzarella di Bufala. All are good choices.

Toast some slices of bread and serve. Simply perfect.

For a pasta:

Take whole tomatoes and throw in a pot and a considerable pour of olive oil!

Let simmer until tomatoes turn to sauce on medium to low heat. I let them stew for about 3 hours, stirring occasionally. Break up the tomatoes with the back of a spoon or a potato masher. Once they have turned soft add more olive oil and salt.

Stew for about an hour or two more.

In a saute pan add the onion and garlic just a small amount of olive oil.

Saute on medium to low heat until translucent about 4 minutes.

Add the tomatoes and leave to simmer for about 1/2 an hour. If the sauce begins to thicken take of the burner.

Add basil and serve on fresh pasta.

Measured Recipe for about a 1 liter Jar

2 cans of Whole Italian Plum tomatoes(pomodorino, san marzano, aurora)

1/3 cup olive oil

6 garlic cloves left whole

I small spanish onion or white onion finely diced

Basil

Salt

Pepper

To make it arrabiata add some chilli flakes to onion and garlic mixture.

Serve on favorite pasta with parmesan.

To spice it up even more...add chopped fennel to the onion and garlic mixture. Throw in some capers, and olives...ta da you have a delicious sauce for fish!

For a Thai Dish

Use the stewed tomatoes and add coconut milk, fresh chilli, sambal oelek, fresh ginger, fresh lime juice. add to chunks of cooked fish or chicken to create a delicious fresh summer stew!

Introducing Fennel

This year's favorite vegetable at the McE house

I like fennel that has a smaller bulb as opposed to a larger one. It makes for less core and more yummy stuff!

For a fresh salad

1. wash the fennel bulb and chop with a sharp knife where the root and fronds begin.

cut the fennel bulb vertically first. Place the flat part of the fennel down on your cutting board. with a sharp pairing knife slice the fennel as thinly

as possible.

place in a salad bowl.

2. Clean a cucumber (preferably a small portuguese cucumber) and peel. Slice vertically and take out the seeds with a small spoon. You don't want to end up with a wet salad!

3. Slice a vidalia or sweet onion the same way you sliced the fennel bulb.

4. Toss together in a bowl add lemon juice, fruity olive oil, fleur de sel, pepper.

On a plate arrange baby arugula, add mixture of fennel, cucumber and vidalia onion.

peel a grapefruit and tear into wedges. Place the wedges on top of salad. Driizle more olive oil and serve.

To add texture add shaved parmesan or pecorino cheese. They are both sharp and delicious!

enjoy.

For a Pasta sauce

Or... a sauce for fish or sauce for grilled chicken...or simply as a vegetarian ragu on cous cous or rice.

1 fennel bulb diced

1 onion diced

4 garlic sliced

home made pasta sauce (see here or your favorite store bought one!)

white whine

dill

capers

olive oil

salt

pepper

fresh tarragon

sauté onion, fennel and garlic with olive oil until golden ( season with salt)

add white wine, about half a cup or a little more!

simmer for about 2 minutes

add pasta sauce, about 1 litre

add capers ( season)

add fresh tarragon chopped

grill your salmon and pour sauce on top. simply delicious!

Roasted Fennel and Cauliflower Soup

ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP

1 head cauliflower, remove core, break into florets
1 fennel bulb, white part only, trimmed and cut into chunks
6 unpeeled cloves of garlic
olive oil
unsalted butter
6 cups of water or broth

2 Rosemary sprigs

chilli flakes(for heat)

For Garnish

Real bacon

dried cranberries and or toasted almonds

Garlic Croutons.

2 waxy potatoes scrubbed and chunked (I never peel them for soup)

heavy cream, milk, half n half or unsweetened soy milk (about a cup)
salt and pepper

Place cauliflower, fennel, and garlic in roasting pan. Toss with olive oil, salt and pepper and roast at 375º for about 45 minutes until fragrant and lightly browned.

Peel garlic and then transfer squeezed garlic and veggies to soup pot and saute in olive oil and a little butter for about 10 minutes.

Add water or broth and potatoes. Bring to a simmer and cook until potatoes are soft skimming any foam as needed. Puree then add cream or more broth, or water, to taste until soup is silky. Season with salt and pepper. Serve.4