Egg Yolk Ravioli

Filling for Egg Yolk Ravioli

1 cup ricotta
Scant 1/2 cup spinach, cooked and finely chopped
1/4 cup freshly grated Parmesan cheese
4 egg yolks


This was a dish I first tasted many years ago at the famous San Domenico restaurant in New York City.  I like it so much that I offered to trade my ticket for the American Ballet performance that day if they would teach me how to make it! They declined my offer, but through diligent research - this was before the Internet! - I eventually figured it out.
I hope you will enjoy it as much as I do.

Note:  Be sure to roll your pasta very thin for these ravioli.

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Betty's Quiche

Quiche Lorraine - essentially a fancy sounding French name for what the Brits would call a bacon and egg pie! Still, the combination does produce an elegant dish that is at home for brunch, lunch or supper. Even better - you can make it ahead and even freeze it. Doesn't get much more versatile than that.

Ingredients:

1 prebaked pie shell, 9 to 10 inches
4 slices bacon cooked till quite crisp and crumbled
1 large onion, sliced about 1/4" inch thick and cooked until softened in bacon fat
6 ounces Swiss or Gruyere cheese, shredded
2 whole eggs and 2 egg yolks
2 cups heavy cream
a few gratings of nutmeg

Preheat oven to 450 degrees.

Combine eggs and cream either in a food processor or mix well with a whisk.
Put onion, drained of fat, in bottom of pie crust, top with bacon pieces.
Add cheese and pour in egg/cream mixture.

Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake for another 15 minutes or until pie seems fairly firm when shaken.

Variations:

Cooked broccoli and cheddar cheese
Smoked salmon, Swiss cheese and asparagus.

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Chicken Parmigiana

A long-time favorite in Italian restaurants, Chicken Parmigiana is a snap to make at home - especially if you have my Home Made Marinara Sauce on hand.

You can bread and fry the cutlets and freeze them or you can complete the entire dish and freeze that ready to pull out for a delicious dinner any time.  Add my Caesar Salad and Coffee Liqueur Coupe and you are ready for a dinner party!

Ingredients:

6 (or more) thin chicken cutlets*
1½ cups Italian flavored breadcrumbs mixed with
½ cup finely grated Parmigiana cheese
1 cup flour
2 eggs well beaten
Oil for frying
1½ cups Home Made Marinara Sauce**
¼ cup finely grated Parmigiana cheese
1 cup shredded mozzarella cheese

Set up a breading station with the flour, beaten eggs and breadcrumb mixture.
Dip cutlets first in the flour, then the egg and finally the breadcrumbs.
Heat oil in a frying pan and cook the cutlets for two or three minutes on each side until lightly browned.
Prepare a baking dish with a light coating of Marinara Sauce then layer the cutlets into the dish. Cover with remaining sauce, sprinkle with Parmigiana and top with mozzarella.  (The dish may be frozen at this point.)
Bake at 350º for about 15 minutes or until cheese is nicely melted.

*See my video on Chicken Tenders to see how to make your own thin cutlets.
**See my video on Marinara Sauce.

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Colcannon Cakes

Ingredients

1 lb.  waxy potatoes, cut into ½” dice
4  tablespoons butter
⅓ pound cabbage, finely chopped
1 cup onions, finely chopped
Salt and pepper
Flour for dredging
1 tablespoon butter
1 tablespoon oil

 

Cook potatoes in salted water then drain in   colander and set aside.

  Heat 3 tablespoons butter with ½ cup water  in medium sized pan and add
  cabbage.  

  Cook over high heat until cabbage is just cooked and water
  has almost evaporated.  Add onions and cook just until mixture is
  starting to fry.
  Tip cabbage into bowl with potatoes.  Mash or crush the two together
  roughly - using your hands may be best.
  Shape mixture into 8 cakes.  Dredge in flour.
  Heat oil and remaining butter till foaming. Add patties and cook over
  medium heat for 3 minutes on each side.
  Drain on paper towels and serve immediately.

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