Homemade Mushroom and Goat Cheese Ravioli

Today, I spent two hours making mushroom and goat cheese raviolis, 27 of them to be exact. Call me crazy, dedicated, hangry, or all of the above. It was quite the process, but I had a craving and I wanted to make it from scratch, even without a pasta machine.

There’s something about making homemade pasta that is just plain rewarding. And it’s SO much better than the boxed stuff in the grocery store.

So here’s what I did. I followed the recipe from Serious eats for their Classic Fresh Egg Pasta: http://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html.

I made a well in the flour and added the salt and eggs.

I then stirred with my hands until the dough formed into a ball, wrapped it in plastic wrap, and let it sit for 30 minutes.

Meanwhile, I started the filling by chopping up the mushrooms and sauteed them for 10 minutes.

I then combined the ricotta cheese, goat cheese, and parmesan cheese with salt and pepper. Once the mushrooms were done, I added that to the cheese mixture and set it aside.

I then took the pasta dough and divided it into quarters. Using my wine bottle (aka rolling pin), I rolled the dough until it was as thin as my muscles would allow. I used a mason jar’s metal screw band and punched out perfect circles for my ravioli.

I then took a tablespoon of filling, placed it on one ravioli side. I used some water on the edge of the pasta and then topped it with another disc.

Here, you can great creative with the folding of the dough! You can either press them together, crimp them with a fork, or tuck the folds in like an empanada. Tok cook, boil them in salted water for 2-3 minutes and then fry in a little butter if you’re feeling adventurous!

With any raviolis you do not want to eat, freeze them for another time. Happy cooking!

Ingredients:

Pasta Dough:

2 cups of flour

2 whole eggs

4 egg yolks

1 tsp of salt

Mushroom FIlling:

2 tbsp of butter

16 oz of chopped mushrooms, (button and baby portobellos)

1 tsp of thyme

15 oz of whole milk ricotta cheese

½ c of parmesan cheese

1 tsp salt

1 tsp pepper

Directions:

Pasta Dough

1. Place the flour in a bowl and make a well. Add the salt, eggs, and egg yolk in the well.
2. Scramble the eggs and then slowly start incorporating the flour into the mixture.
3. Stir until a dough is formed
4. Start kneading the dough until it becomes elastic and smooth.
5. Cover in plastic wrap and rest for 30 minutes

Filling

1. Melt butter in a pan and saute mushrooms for 10 minutes, or until golden brown. Add thyme
2. Combine the rest of the ingredients in a bowl
3. Once the mushrooms have cooled down, add to the cheese mixture and combine well.

Assembly

1. Unwrap dough and divide into quarters
2. Roll with rolling pin as thin as possible
3. Use a mason jar metal screw to punch circles in the dough
4. On one of the circles, place a tablespoon of the filling
5. Use your finger to brush water on the outer edge and then top with another piece of the pasta dough
6. Repeat for the rest of the dough and filling

Cooking the ravioli

1. Boil water and liberally add salt
2. Add the ravioli and cook for 2 minutes, or until al dente
3. Fry the raviolis in butter, if desired
4. Serve and enjoy!

Meals & Feels: Carnita Tacos, Friends, and the Unemployment Life

Have you ever noticed the types of conversations you have when you're enjoying a meal with friends? Drink in hand, taco in the other, I've heard people talk through future plans for music festivals, current job happenings, and everything in between. That's why I believe when you share a meal with someone, it's a special moment to gain insight about people and life in general. That's why I want to start "Meals & Feels", a series of posts to discuss my learnings about  life by sharing a meal with friends.

Recently, a bunch of my friends got together and I catered the meal. On the menu: Sourdough Focaccia Bread, served with a Fig and Onion Jam and Butter; Mexican Restaurant Style Rice; Carnita Tacos; and Slutty Brownies (chocolate chip cookie dough on the bottom, oreos in the middle, and brownie on top).

When I was explaining the menu to my friends, one in particular asked for a speech. I took a second and then spoke about my recent lay off. I shared with my friends that through everything that has happened, I have been able to pursue documenting my life as the Hangry Chef, as well as look into the food or travel industry in my next step in my career. I hope that my friends was able to hear my message that your job does not necessarily have to be your life, as you never know how long it's going to last. But if you're happy and pursuing what makes you happy, then that's all you can really do in life. Other than devour the brownies:

Fortunately, my friend Roman Gutierrez Correa made an AMAZING video for you all to enjoy! If you enjoyed the video, please check him out on Fiverr (https://www.fiverr.com/romanguco/edit-your-raw-footage-into-a-fun-video?gig_id=66380539)

Music by Panthurr - https://soundcloud.com/panthurr

Recipe for Fig and Onion Jam:

Ingredients

25 Dried Figs, stemmed and sliced

1 cup water

1 tbsp unsalted butter

1 tbsp olive oil

1 medium red onion

3 tbsp balsamic vinegar

Directions

1. Rehydrate the figs by tossing them in boiling water. Leave the figs on medium high heat for 5-10 minutes, or until all the water has been absorbed.
2. Place the butter and olive oil in a shallow pan and place on medium heat.
3. Slice the red onion and toss in the oil and butter combination.
4. Leave on medium heat and stir every few minutes, until caramelized.
5. In a food processor, combine the figs, onion, and balsamic vinegar and blitz until combined (I decided to skip this step to make the jam more rustic… aka I was lazy to jammify it).

Great topping for bread, pizza, and anything else you can think of!

Making the Perfect Scrambled Eggs

Sometimes, I will hear how my friends think they cannot cook. I always shake my head and assure them that anyone can cook!

I proceed by sharing my scrambled egg recipe. I know it sounds simple, but if you can make eggs, you can make just about anything. My psychological science major reminds me that by starting with an easy recipe, it’ll help to build confidence and encourage the person to do more. Science!

I’ve learned how to master scrambled eggs thanks to Gordon Ramsey: https://www.youtube.com/watch?v=PUP7U5vTMM0. Anthony Bourdain has a similar recipe and technique here: https://www.youtube.com/watch?v=sBJESSMD8qA.

Let’s get started! Get your butter, eggs, pan, and spatula ready.

Preheat your pan on medium high heat. Once it’s preheated, throw enough butter in there to coat the bottom of the pan. Lower the heat to medium. Remove the pan from the heat and carefully crack two eggs in it. I prefer to scramble my eggs in the pan because I don’t feel like washing a bowl, but you can always scramble the eggs in a bowl if you prefer.

Continue to stir the eggs on and off the heat (think 15 seconds on, 15 seconds off). This gentle heat will slowly cook the eggs and the constant mixing will lead to fluffy eggs!

Now I know some people are apprehensive about eating runny-ish eggs, but like Gordon Ramsay said, if you want your eggs cooked all the way through, make an omelette.

The eggs are done when they are still slightly runny (they will continue to cook from residual heat after you’ve removed them from the pan - SCIENCE). Look at the picture below - PERFECTION.

Plate the scrambled eggs and serve alongside with anything of your choice. This is where you can get creative people! Feel free to top with sauted mushrooms, stuff them inside a roasted tomato, or place the scrambled eggs on top of toast. These eggs are a wonderful vehicle to serve alongside anything and everything you can think of. My go to’s are avocado and mozzarella cheese. I also like to top with adobo seasoning and chili powder.

Now that you have scrambled eggs down, try another recipe!

Ingredients:

2 eggs

Butter

Salt and pepper to taste

Directions:

1. Preheat your pan on medium high heat.
2. Toss in a tablespoon of butter, lower the heat to medium heat
3. Remove the pan from the heat and crack two eggs. Start scrambling the eggs
4. Place the eggs back on the heat and continue stirring. Remove the pan on and off the heat in 15 second increments (always be stirring!)
5. Once the eggs are mostly cooked through, and is still slightly runny, place on a serving dish and serve with anything your heart desires. Season with salt and pepper (avocado and mozzarella cheese are my favorite toppings)

For pictures of my adventures, follow me on Instagram @Hangry_Chef!

Two Chefs and A Kitchen - TACO NIGHT

So my friend Josh and I love to share recipes, make new recipes, get donuts from local places, and eat everything in sight. We also send text messages like this to each other (he’s blue and I am the yellow box):

So the other day, we decided to make tacos! He thought of making a coconut ginger braised chicken taco and I readily agreed. And, what a great way to use the tortilla press my mom just purchased! So in order to make homemade tortillas, I mixed Harina Blanca - white cornmeal with water. I kneaded the dough for about 3 minutes until it was not sticking to me or the bowl. I let it rest for 30 minutes.

Once the dough has rested, I separated out the dough into 15-16 balls, about the size of a gold ball. I placed the dough between two pieces of parchment paper and used the tortilla press. TIP** take the dough once you have flattened it and rotate it about 180 degrees. This way, you will get an evenly flat tortilla!

Once the tortillas have been made, we waited until the chicken was done to fry them up. Onto the chicken!!

For the braising liquid, Josh chopped up some ginger, onions, garlic and tossed it into the pot. He also added salt, pepper, hot peppers, cilantro, and lime.

Here’s an artsy picture of the ginger rinds. I think I’m getting the hang of this social media business.

Then, he placed a can of coconut milk and the chicken!

We let it simmer on medium high on the stove for about 10 minutes and then placed it into the oven at 400 degrees for about 45 minutes. Viola!

Now onto the tortilla frying! I sprayed the preheated cast iron pan with some cooking spray and placed the tortillas in an even layer. I fried each side for 30 seconds to a minute each side until they were getting crispy. You know you’ve done it right when you see little bubbles forming in your tortilla - this means that the water is evaporating and is making pockets of air to make your tortilla flavorful and malleable.

To store your tortillas, stack them on a plate and cover them in a moistened paper towel. This will allow your tortillas to stay warm and soft while you savor every bit of your taco.

Here is the finished product:

Ingredients:

Tortillas:

2 cups P.A.N. Harina Blanca

1 ¼ c water

1 tsp of salt (I did not add the salt and I wish I did)

Braised Coconut Ginger Chicken:

3 lbs of chicken

Cilantro

¼ c ginger, sliced

1 onion, chopped

3 dried chili peppers

2 tsp cayenne pepper

Salt and Pepper

1 can coconut milk

1 lime, juiced

Additional limes, carrots, and avocado to top the tacos with

Directions:

Tortillas:

1. Combine the corn flour, water, and salt in a bowl
2. Knead the dough for 3 minutes. The dough should not stick to you or the bowl. If it does, add a tbsp of the corn flour at a time and knead.
3. Let the dough rest for 30 minutes
4. Once rested, divide the dough into 16 golf sized balls
5. Line the tortilla press with parchment paper and place the dough in the press. Press down firmly, rotate the dough 180 degrees, and press the weight down again
6. Repeat until all of the dough is gone
7. Once you are ready to fry the dough, preheat a cast iron skillet on med high heat
8. Coat the skillet with cooking spray, lard, or any other fat of your choice
9. Fry the tortilla on each side for 30 seconds to a minute, until both sides get crispy
10. Stack the tortillas wrapped in a moist paper towel
11. Serve immediately

Chicken:

1. Preheat the oven to 400 degrees F
2. In a dutch oven, place the onions, garlic, dried chili peppers, ginger, cilantro, salt, pepper, chicken, coconut milk, and cayenne pepper.
3. Heat over med high heat for 10 minutes
4. Place the chicken in the oven for 45 minutes
5. Shred the chicken, strain the braising liquid, and place both back in the pot to serve

Assembly:

1. Take a tortilla, top it with the chicken, carrots, avocado, cilantro, and juice some lime over it all.
2. Repeat step 1 until ALL of the tacos are gone