Naked Ravioli (Malfatti)

Ingredients:
1 tub(16 oz)  Ricotta Cheese
1 (10 oz)       Frozen Spinach
2                   Eggs
1/2 cup         Quick Cooking Oats
1/4 cup         Wheat Bran
1/4 cup         Fresh Mozzarella, cubed into tiny pieces
1/2 tbsp        Crushed Red Pepper Flakes
Salt & Pepper to taste

Method:

*Bring water to boil, while waiting for water to boil proceed with the follwing
1) Place Ricotta Cheese on a cheese cloth squeeze as much water as possible.
2) Transfer ricotta cheese to a big bowl, and mix it with the two eggs
3) Thaw frozen spinach (4 minutes in microwave on high), let it cool a little bit
4) Transfer frozen spinach to cheese cloth, and squeeze as much water as possible
5) Add spinach to the ricotta cheese mixture
6) Add Quick Cooking Oats, Wheat Bran, and Fresh Mozzarella, salt & pepper to the spinach & ricotta cheese mixture. Blends everything well.
7) Shape the mixture into balls (Freeze any leftover balls. They can be cooked the same way as the fresh ones, just a little longer The frozen ones didn't hold their shapes when boiled :-(
8) Once the water is boiling, add the balls into the water.
9) They are ready once they are floating; remove and serve with pasta sauce immediately

Link to original The Silver Linings Saga blogpost refering to this dish:

• Naked! posted on 4/22/2010

Simple Poached Salmon with Simple Tomato Vegetable Sauce

Poached Salmon
Ingredients:
2     Salmon Fillet
1/2  Lemon
10   Peppercorn, cracked
Water
Sprinkle of dried Herb de Provence or French Herbs
Salt to taste

Method:

1. Place water 3/4 full in a large skillet.
2. Add lemon, cracked peppercorn, Herb de Provence, and salt to water
3. Bring water to boil.
4. Slide salmon fillets into poaching liquid and bring the heat down to slow boil
5. Cook until the flesh is firm (turn it once during cooking if the poaching liquid doesn't cover the whole fillet)

Simple Vegetable Tomato Vegetable Sauce
Ingredients:
1 Tbsp  Olive Oil
1 Medium Onion, thinly sliced or cubed
3 Cloves Garlic, crushed, thinly sliced, or finely chopped
1/2 tsp    Crushed Red Pepper
1 Can     Diced Tomato
1/2cup    Frozen Peas
1/2cup    Frozen Corn
4 sprigs   Parsley, chopped
Sprinkle of dried Herb de Provence or French Herbs

Salt to taste

Method:

1. Heat skillet to medium high
2. Pour olive oil on the skillet and sautee onion, garlic, and crushed red pepper in olive oil until fragrant
3. Add diced tomato, frozen peas, and frozen corn
4. Stir the vegetable from time to time
5. Once the frozen vegetables are cooked through, add parsley, Herb de Provence, and salt
6. Cook for another couple of minutes before serving

Link to original The Silver Linings Saga blogpost refering to this dish:

• Weeknight Dinner: Jim Lahey's No-Knead Stirato (Italian baguette) and Poached Salmon posted on 4/19/2010

Karipap

Ingredients:
2cup        Flour
1/2cup     Vegetable oil
1/4cup     Water
1tsp         Salt
Any filling as needed

Direction:
Preheat oven to 375F
1) Mix Flour and salt in a bowl
2) Heat the oil for a couple of minutes
3) Pour the heated oil into the flour
4) Mix them until they crumble resembling breadcrumbs
5) Add water and mix until a stiff dough is formed
6) Divide into 16 balls and let it rest for 10 minutes
7) Flatten the balls and roll them into circle. The dough would be more or less around 1/4 inch thick
8) Place the filling in the center, fold it in half, and crimp with fork or fingers. Continue, until all of the disks are used.
9) Place them on the baking tray, and baked for 20 minutes or until golden.

*Note: Unbaked karipap can be frozen for future use.

Link to original The Silver Linings Saga blogpost refering to this dish:

• So, I didn't make Pasta this Week