Well Dined

14Oct/150

Caramelized Onion and Burrata Pizza

Well Dined | Caramelized Onion and Burrata Pizza

I love homemade pizza, you know this.  And I really love burrata on homemade pizza - it is so creamy and gooey and just heavenly.  It's great with tomatoes in the summer, but when paired with caramelized onions it becomes this luscious and sophisticated fall combination.

Well Dined | Caramelized Onion and Burrata Pizza

The onions are caramelized slowly with butter (this takes time and patience), and finished with balsamic vinegar.  They are piled on pizza dough and topped with torn burrata, no sauce needed.

Well Dined | Caramelized Onion and Burrata Pizza

Then it is baked and topped with fresh basil.  Oh. My. Gosh.  It is just so good - rich and creamy and perfect.

Well Dined | Caramelized Onion and Burrata Pizza

My thanks to Melissa from Smells Like Brownies, for suggesting that we make this and for teaching me to stop rolling my pizza dough out so dang thin!

3Sep/150

Cherry Amaretto Jam

Well Dined | Cherry Amaretto Jam

Earlier this week, I posted about homemade Seeded Peasant Bread.  Well, what goes better with homemade bread than homemade jam?  This jam, made with Rainier cherries and Amaretto, is the perfect compliment.

Well Dined | Cherry Amaretto Jam

Rainier cherries are so beautifully colored, I just love them.  Start by pitting and chopping (I was lazy and just quartered mine, and the chunks were a bit too large).

Well Dined | Cherry Amaretto Jam

Combine with sugar, bring to a boil, and cook down for a bit.

19May/141

Homemade Mozzarella

Well Dined | Homemade Mozzarella

What if I told you that you could make delicious, fresh mozzarella in 30 minutes at home.  No, I'm not kidding and yes, it is awesome.  You already know how much I love homemade ricotta; now I have another cheese to add to my repertoire!

Well Dined | Homemade Mozzarella

My friend Melissa and I have been talking about doing this for a while, and I am so glad that we went for it!  All you need is a gallon of whole milk, rennet, citric acid, salt, a cheese thermometer (shows lower temp range than a candy thermometer), and cheese cloth.  Everything except the milk is available in an awesome kit from New England Cheesemaking Supply Company ($25 and makes 30 batches!).  You can also just buy those things individually.  The kit comes with a very handy instruction and recipe booklet, but the instructions are also available on the website.

On the subject of milk - butterfat is necessary to make cheese, so please use whole milk.  Also, ultra-pasteurized will NOT work (pasteurized is fine).  There are instructions on the website for pasteurizing raw milk, if you want to go super fresh.  The main ingredient and flavoring comes from the milk, so use the highest quality you can find.  I recommend milk from local, grass-fed cows for the best quality (more info on Melissa's post).

Well Dined | Margherita Pizza with Homemade Mozzarella

We have made mozzarella twice.  The first time we were still getting the hang of it and overstretched the mozzarella.  It was still yummy, but more like the texture of string cheese.  So the second time we handled it much less and it came out beautifully (we used it to make delicious margherita pizza).  So don't freak out if it doesn't turn out exactly the way you want it the first time.  You may need to do it a few times to get the feel of it.  And make sure that you have read through all the instructions a few times first.  It's not difficult, but it is a lot of steps.

5May/142

Pea and Ricotta Tart

Well Dined | Pea and Ricotta Tart

 

Hello, Spring!  I am so glad that you have finally come to stay!  I'd like to welcome you with this lovely little tart made with fresh peas, creamy homemade ricotta, scallions, herbs, and lemon.  Please stick around for a bit.

Well Dined | Pea and Ricotta Tart

Well, Spring, I know that fresh English peas are kind of your thing, so I used them two ways just for you!  I pureed some peas and ricotta together with lemon juice, mint, and basil to make a creamy spread.  Then I mixed some whole peas with scallions, more mint and basil, and lemon zest.

Well Dined | Pea and Ricotta Tart

I baked some puff pastry until golden, puffed, and crispy; then I spread the creamy ricotta mixture over the top; and sprinkled the whole pea mixture over that.  Look at all that green!

6Jan/140

Butternut Squash, Apple, and Sausage Lasagna Rolls

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh, you guys.  This might be my favorite butternut squash pasta since the life-saving mac and cheese.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Sheets of homemade pasta filled with roasted butternut squash, apple, onion, sausage, and three cheeses; topped with a creamy sage bechamel.  It's totally swoon worthy.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

The filling is a little complicated, but totally worth it.  While your butternut squash is roasting in the oven, mix up and brown your sausage mixture.  Did I mention that you are creating your own sausage, so you can adjust the spices to your liking?  And you can be sure that there are no weird preservatives or sugar?  Awesome.  Anyway, next you saute some onions, garlic, and apple.  Plus a little white wine - aww, yeah.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh this filling.  It's insane.  You may want to make extra to use in other ways.  I'll talk about that later.

2Jan/140

Carrot Ricotta Ravioli

Well Dined | Carrot Ricotta Ravioli

Were you guys dying for another homemade pasta post?  Based on the popularity of the other ones, I bet you were!  So here is one for veggie lovers (but don't worry, there's also plenty of cheese).  Sweet and savory, with just a hint of nutmeg - so good!

Well Dined | Carrot Ricotta Ravioli

Carrots, shallots, ricotta, Parmesan, and a little cream, butter, and nutmeg go into this lovely filling.  I had a little filling leftover when I finished up, so I tossed it into some brown butter and sage to make a sauce.  And that's it!

If I had massive amounts of time, I would love to make a trio of veggie raviolis to serve together - this one, the beet and goat cheese one, and a spinach one (maybe with feta?).  Wouldn't that be fun?  And with the fresh pasta, you could see the orange, purple, and green fillings and it would be super pretty.  *Sigh*  One day!

Carrot Ricotta Ravioli
adapted from Food and Wine
serves 2-4, about 36 ravioli

Pasta:
2 cups flour
3 eggs, beaten
1 tbsp olive oil

Filling:
3 large carrots (3/4 lb), peeled and cut into 1-inch chunks
1 tbsp extra-virgin olive oil
Salt and freshly ground pepper
2 tsp unsalted butter
1 tbsp minced shallot
1 tbsp heavy cream
5 oz ricotta (1/2 cup firmly packed)
6 tbsp freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk

Pulse the flour in a food processor to evenly distribute and aerate.  Add the eggs and olive oil.  Process until the dough forms a rough ball, about 30 seconds.  (If the dough resembles small pebbles, add water 1/2 tsp at a time; if it sticks to the side of the bowl, add flour 1 tbsp at a time.)

Turn the dough out onto a clean work surface and knead until smooth, about 1 minute.  Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours

Make the filling.  Preheat the oven to 400°.  In a baking dish, toss the carrots with the olive oil and season with salt and pepper.  Cover with foil and bake for about 45 minutes, until tender and lightly browned.  Let cool slightly.

In a small skillet, melt the butter . Add the shallot and cook over moderate heat until softened, about 3 minutes.

In a food processor, combine the carrots, shallot, and cream and puree until smooth.  Transfer the puree to a bowl.  Stir in the ricotta, Parmigiano, and nutmeg and season with salt and pepper.  Stir in the egg yolk (taste for seasoning before you do this).

Roll out the pasta dough using a pasta roller.  Set the thin sheet of dough over a ravioli press.  Drop small balls of filling into the pockets.  Lay a second rectangle of pasta over the filling layer.  Seal the edges by pressing a rolling pin over the top.  Flip over, release from the mold (flouring the mold/pasta helps), and cut into squares with whatever cutter you have available.

Boil the ravioli, about a dozen at a time, for 4 minutes.  Using a slotted spoon, transfer the ravioli from the pot to plates.  Top with sauce of choice (I recommend brown butter, or white wine cream) and a sprinkle of extra Parmesan.

One Year Ago - Food 'n Flix Roundup for Willy Wonka
Two Years Ago - Quinoa Stuffed Acorn Squash
Three Years Ago - Winter Soups

30Dec/130

2013 Wrap Up

Well Dined | 2013 Wrap-Up

Well, Folks - it's been a great year!  I look forward to keep sharing delicious and (sometimes) healthy recipes with you in the years to come.  Until then - here are my most pinned recipes of 2013!

Well Dined | Sweet Potato and Turkey Shepard's Pie

#1 - This healthy version of Shepard's Pie with Sweet Potato and Turkey.  I find this funny because the photos from this post are so bad!

Well Dined | Homemade Meat Ravioli

#2 - Homemade Meat Ravioli - yum!

Well Dined | Homemade Spinach Ravioli

#3 - Homemade Spinach Ravioli.  The raviolis are popular!

31Jul/130

Meat Ravioli

Well Dined | Homemade Meat Ravioli

A couple of weeks ago, I posted about some gorgeous beet and goat cheese raviolis that I made.  Jasper enjoyed those, but what he really wanted was meaty ravioli - so of course I made some for him!

Well Dined | Homemade Meat Ravioli

The process is exactly the same, just with a different filling.  And let me say, I REALLY like this filling.  My favorite mixture of beef, pork, and veal (sold as "meatloaf mix" in most stores) is browned with butter, olive oil, onion, and garlic.  Then prosciutto, Parmesan, nutmeg, and an egg are added, along with salt and pepper.  The filling is completely cooked (except for the egg) before it goes into the ravioli because fresh ravioli only cook for a minute or two.

Well Dined | Homemade Meat Ravioli

I served them with a creamy tomato sauce, yum!

12Jul/130

Roasted Beet and Goat Cheese Ravioli

Well Dined | Roasted Beet and Goat Cheese Ravioli

I recently bought a pasta roller and learned to start making my own pasta (you can read about my first adventure here).  One of the very first things that I made on my own was this gorgeous roasted beet and goat cheese ravioli.

Well Dined | Imperia Pasta Roller

Here is my lovely pasta roller!

Well Dined | Norpro Ravioli Press

This is my ravioli press - lay a sheet of pasta over it, and use a plastic mold to press down and form pockets.

Well Dined | Roasted Beet and Goat Cheese Ravioli

Then place the filling into the pockets - check out the crazy fuschia color of the beet filling!

28May/130

Fresh Homemade Pasta!

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I have been wanting to learn to make my own pasta for years, so I was super jealous when my friend Melissa (you know her by now) got a pasta roller for Christmas.  I had been thinking about getting the Kitchen Aid attachment (versus the hand crank kind) but it is very expensive and I had read reviews about them breaking and being hard to clean.  Melissa said that her manual roller was very easy to use, and invited me over to try it out / teach me how to use it.

Our first experiment was Spinach Ravioli with a Creamy Tomato and Veggie Sauce - yum!

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The first step is to make the filling.  Saute diced onion in butter, then add in frozen spinach (thawed and drained) to cook out any liquid.

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Add in ricotta, Parmesan, and an egg yolk.