Ann Richards’s Wonton Ravioli With Lemon Cream Sauce

1/2 pound ground chicken (turkey)

2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoons clarified butter (Smart Balance)
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream (evaporated nonfat milk)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about 1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.
To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.
To serve, place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

Tuscan Tomato Soup

2 tbsp olive oil

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1 small onion, finely chopped

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2 garlic cloves, crushed

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1-1/2 lbs ripe plum tomatoes

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3-3/4 cups chicken stock

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2 tsp tomato paste

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Salt

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Freshly ground black pepper

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1/2 ciabatta loaf, crusts removed

12 basil leaves, shredded

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Extra-virgin olive oil, to serve

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Preparation

Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan. Stir in chicken stock, tomato paste, salt and pepper and a little sugar, if desired. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Just before serving, break bread into bite-size pieces and divide among four warmed serving bowls. Stir basil into soup and ladle soup over bread. Drizzle with a little extra-virgin olive oil and serve.

Yield

Makes 4 serving

CROCK POT CHICKEN CACCIATORE

Printed from COOKS.COM

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3-4 lbs. boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken. Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.

Bagna Cauda Dip

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. This is a Martha Stewart spin:

Let mellow overnight. Bring to room temp to serve. Makes 1.25c.

2T unsalted butter
3 large garlic cloves, fine chopped
3 oz anchovie fillets, rough chopped
1/3 c olive oil
1T milk

Melt butter add garlic 2 mins on med-low. Add anchovies and oil, reduce to low. Cook stirring occasionally til soft and lightly browned about 20 mins. Remove from heat, let cool. Add milk, puree til smooth. Store in airtight container up to 4 days.

Microwave Polenta

ultimate comfort food. great with wild mushroom ragout

17 min | 5 min prep

SERVES 8

* 4 cups water
* 3/4 cup cornmeal
* 2 teaspoons kosher salt (depends on how salty of cheese you use)
* 3 tablespoons butter (or less)
* pepper
* 1/4 cup gorgonzola

1. in 2 quart souffle dish combine water, salt,and cornmeal, cook on hi for 6 minutes stir, cover with paper towel and cook on hi for 6 minutes.
2. stir in butter, pepper, cheese.