Easy Lobster Ravioli

                                                                                                                    

1 package of lobster raviolis (10-12 ounces)

1 jar of lobster bisque (10-12 ounces)

1 teaspoon corn starch

1 teaspoon water

1/2 lb. pre-cooked lobster

fresh chopped Italian parsley

Boil Water

Fill a large pot about half full with water.

Add a little bit of fresh ground salt - it will flavor the water and also raise the boiling point slightly.

Let the water preheat while you prepare your sauce.

Prepare your sauce 

Cornstarch mixture

Mix one teaspoon of cornstarch with one teaspoon of water. This mixture will act as a thickener. Bisque should already be pretty thick; if you are using a particularly thin one, use a little more cornstarch/water mixture.

Make the sauce.

Place the bisque in a pot on med-high heat. Stir in the cornstarch mixture and bring to a boil, stirring frequently.  Once the bisque is boiling, reduce the heat to medium. If you are adding extra seafood, now is the time to do it. It will continue to boil and thicken. Stir it regularly so nothing sticks to the sides/bottom, and so a film does not form on the top.

Cook the ravioli

When the water has reached a rolling boil, add the raviolis. Cook them for 6-8 minutes. When the ravioli is tender and all floating, drain them. Save the pot to mix with the sauce so you don't have to dirty extra dishes.

Mix the ravioli with the sauce. Place your large pot off of the heat. Put the ravioli back in the pot, and pour the sauce over it. Gently toss to coat. Plate your ravioli. Top with fresh ground pepper. Enjoy!

Italian Lace Cookies

                                                                                                                                       

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Finely grated zest of 1 orange (about 2 tablespoons)

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Once the cookie cools, you can dip the cookie bottom in chocolate if you prefer!

Emerils's Brussel Sprouts and Bacon Hash

                                                                                                                                  

1 pound Brussels sprouts (about 25 in total) on stalk

2 tablespoons olive oil plus more for drizzling

8 slices bacon, thinly sliced

3 tablespoons diced shallots

2 tablespoons chopped garlic

1/4 cup dry white wine

Salt and freshly ground black pepper

Directions

Preheat grill over medium-high heat.

Brush the Brussels sprouts stalk with olive oil and place onto grill. Grill for about 10 minutes, turning occasionally to prevent burning. Remove from the grill and allow to slightly cool. Once cooled, cut the Brussels sprouts off the stalk and reserve.

In a large sauté pan over medium heat, add the 2 tablespoons olive oil and bacon. Let bacon render, about 3 minutes. Add Brussels sprouts and toss to coat with oil. Add the shallots, garlic, and wine. Cover with a lid and cook until tender, about 3 minutes. Remove from heat and season with salt and pepper, to taste.

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Mario Batali's Asparagus Risotto

                                                                                                                                                    

1 pound asparagus, tough ends trimmed & cut into 1-inch pieces

6 to 7 cups chicken or vegetable broth

2 Tablespoons extra-virgin olive oil

3 Tablespoons butter

2/3 cup red onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/4 teaspoon salt

1/2 cup Parmesan cheese, freshly grated

Directions:

1. Bring pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside.

2. Heat broth in a small pan- turn on low and keep hot.

3. In a large nonstick skillet over medium heat, melt 1 Tablespoon butter and mix in oil. When sizzling, add onion. Sauté until onion softens, stirring occasionally- 3 to 5 minutes.

4. Add rice and cook, stirring occasionally, until it is glossy, 2 to 3 minutes. Add wine, stir and let liquid evaporate. Add large pinch of salt. Add warmed stock- 1/2 cup at a time, stirring occasionally. Set the timer for 15 minutes. Each time stock has just about evaporated, add another 1/2 cup.

5. When the timer goes off, add remaining asparagus tips and pieces, continuing to add 1/2 cup stock as needed. Begin tasting rice at this time. You'll want it to be tender but with a bit of a crunch (it should take a total of 20 to 30 minutes to reach the right consistency). When it feels just right, stir in the asparagus puree. Remove from heat, and stir in remaining butter. Stir in salt and Parmesan too. Taste and adjust seasoning- add more salt or pepper, if needed.

6. Serve immediately.

White Chocolate Coconut Truffles

                                                                                                                                           

White cake, baked in a 9×13 pan, cooled

3/4 cup coconut milk

1/4 cup sweetened condensed milk

1 cup sweetened coconut

Candy melts or white chocolate

Cover a large baking sheet with parchment paper or waxed paper. Set aside.

In a large bowl, crumble the baked cake. Add in the coconut milk, sweetened condensed milk and coconut. Using your hands, combine all the ingredients. Form the mixture into balls and place on the prepared baking sheet. Refrigerate for at least 1 hour.

Melt the candy melts or white chocolate. Dip the balls in the coating and return to the tray to harden. Refrigerate until ready to serve. (These taste best after being refrigerated overnight!)