Tag: Benny Cenac recipes

Autumn Ravioli With Pine Nuts

There are no two ways about it, the first time you make ravioli, it will be a little difficult. The beauty of it is, after only a little practice of handling the pasta dough, you will enjoy it so much you may even become obsessed.

The best way to make your homemade ravioli is using the popular Kitchenaid Stand Up Mixer.  It has a pasta attachment that works beautifully.  The trick is getting to know your dough. Good pasta dough is firm and leathery to touch, but also pliable.  It should not stick to your fingers or crumble and fall apart. Many factors, such as humidity, brand of flour used, and size of eggs, may affect dough consistency.

To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers,it should work well.
• If dough seems too dry, add a small amount of water to reach the correct dough consistency. Repeat the folding and kneading processes.
• If dough seems too wet, add a small amount of flour to reach the correct dough consistency. Repeat the folding, and kneading processes.

Preparing pasta sheets with the roller attachment
For best results, the Pasta Roller attachment should be used for preparing pasta sheets.
A roller setting of 4 or 5 on the Pasta Roller is recommended.
If rolled thinner, the Ravioli pockets may tear when filled.

Width:  Pasta sheets should be the full width of the Ravioli maker (also full width of Pasta Roller) ( 5-3/4 “) to assure that outside rows of pockets seal.

Square ends:  It is helpful to cut the ends of the pasta sheets “square” before folding the sheets in half to begin making the ravioli. This is because if one or both ends are “slanted,” all of the ravioli pockets at the end will not have both sides of pasta to seal.

Texture:  Make sure that the dough is firm and leathery to touch.
Dough that is too sticky may tear when processing through the ravioli maker.
Dough that is too dry will not seal the ravioli and the sides may get caught on the sides of the ravioli maker and rip.  Patting the dough with flour on the outside before running it through the Ravioli Maker helps to make the pasta come through much easier.

Size of Ravioli: The KRAV produces three ravioli at a time (across).
There is a small perforated piece of dough that needs to be removed between each ravioli in order to separate them. They are square in shape, so they are approximately 1-1/2″ squares.

Preparing pasta sheets by hand
If you do not own a KitchenAid Pasta Sheet Roller, pasta sheets can be prepared by hand.
Pasta sheets should be rolled out to a thickness of 1/16″ (0.156 cm) and a width of 5-1/2″ (13.75 cm) in order to pass through the Ravioli Maker. See additional tips in section above.

Cooking and storing ravioli
Separated ravioli can be cooked right away. Boil in 6 qt (5.7 L) salted water until al dente or slightly firm to the bite, approximately 3 to 4 minutes.
Separated ravioli can be stored in the refrigerator overnight. For longer storage, individually freeze ravioli on a baking sheet.
Then store in the freezer in a sealed container

Pumpkin Puree:
7 tablespoons butter
3 shallots, thinly sliced
3 garlic cloves, peeled, sliced
4 1/2 pounds sugar pie pumpkin, peeled, diced
1/4 nutmeg, grated

Ravioli Filling:
11 ounces pumpkin puree
2 tablespoons olive oil
7 ounces 1/2-inch cubes peeled sugar pie pumpkin
1 teaspoon finely chopped fresh tarragon
1 1/4 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper
Pasta Dough:
1 1/3 pounds all purpose flour, plus extra for dusting
6 large egg yolks
4 large eggs
2 tablespoons extra-virgin olive oil

Sauce:
8 1/2 tablespoons butter
25 fresh sage leaves
Juice of 2 lemons
2/3 cup pine nuts, toasted
1 1/2 ounces Parmesan shavings

To make the pumpkin puree:
In a large saucepan, melt the butter over low heat. Add the shallots and garlic and sauté until soft, but not colored. Add the pumpkin and some freshly grated nutmeg then cover with a lid and cook over medium heat for 20 minutes, stirring frequently.

Remove the lid and continue cooking until all the liquid has evaporated. Transfer to a blender and process until smooth.

To make the ravioli filling:
Place the pumpkin puree in a small saucepan and leave over medium heat for 7 to 8 minutes, stirring constantly and making sure it doesn’t catch. Leave to cool.

In a small non-stick frying pan, heat a little olive oil and cook the diced pumpkin for about 8 to 10 minutes, or until it turns golden brown. Leave to cool.

Mix the cooled puree, diced pumpkin, tarragon, and Parmesan together and season with salt and pepper to taste. Set aside.

To make the sauce and serve:
Drop the ravioli into a large saucepan of boiling salted water and cook for 5 to 6 minutes, or until they rise to the surface.

Place a large frying pan over medium-high heat. Add the butter and stir until melted and a light brown color. Add the sage leaves and lemon juice and remove the pan from the heat.

Drain the ravioli with a slotted spoon and place 3 on each serving plate. Spoon the butter and sage mixture over and around the ravioli and garnish with pine nuts and Parmesan shavings.

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Cider-Braised Chicken Recipe

This one pan Cider-Braised chicken recipe is sure to bring on the Fall feels.  Boasting all things savory (bacon, brussel sprouts, and whole grain mustard, OH MY!), this dish is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite. Take a look below for a bonus mashed potato recipe that will be sure to be the only masked potato recipe you stick to from now on. With these 2 savory dishes combined you can’t go wrong in pleasing every guest that tries these delicious recipes. Be sure to follow these great tips on how to make the best mashed potatoes because believe it or not, there is an art to it. Good luck and enjoy the perfect fall dinner that is right at your fingertips!

Ingredients
4 slices bacon, chopped
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle sparkling apple cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

Preparation
In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

Ingredients

2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters

Kosher salt

1 stick unsalted butter

3/4 cup half-and-half

1 cup shredded smoked gouda

Freshly ground pepper

1/4 cup thinly sliced chives

Directions

  1. Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
  2. Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
  3. Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to “dry” them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

For more delicious Fall recipes, click here.  For more general recipes, click here.

Best Roasted Cauliflower Recipe

Over the last few years, cauliflower has become a household staple.  It’s been turned into everything from a hummus to a pizza crust. However, cauliflower doesn’t have to impersonate another dish to be delicious; it is enough just as itself.  Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren’t available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it’s equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad. This dish will even work well as a healthy afternoon snack.

Not only is this dish delicious, but cauliflower also has major health benefits. Cauliflower is an extremely healthy vegetable that is a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Because of all of these factors, cauliflower has also made super-food status! Take a look at some of the top health benefits below and to read more about why cauliflower is an important food to add to your diet, click here.

The top eight science based health benefits being:

  1. Contains Many Nutrients
  2. High in Fiber
  3. Good Source of Antioxidants
  4. May Aid in Weight Loss
  5. High in Choline
  6. Rich in Sulforaphane
  7. Low-Carb Alternative to Grains and Legumes
  8. Easy to Add to Your Diet

So enjoy the delicious recipe below along with the many added health benefits!

Ingredients

1  medium head of cauliflower (about 2 1/2 pounds), cut into florets
3  tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
¼  cup roughly chopped almonds or pecans
⅓  heaping cup/about 2 ounces crumbled feta
½  cup pitted and roughly chopped green olives
2  tablespoons finely chopped Italian parsley
½  lemon, to taste
Flaky salt (optional)

Preparation

Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.

Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

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Best Scalloped Potatoes Recipe

Is there a more classic comfort food than scalloped potatoes?  This dish seems to have transitioned from the staple homemade cheese-goodness to a the quicker $1 and a half box recipe over the last few years and it’s time we bring it back to its from-scratch glory.  We guarantee you’ll never go back to boxed!

Ingredients
1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch of organic nutmeg

Directions
Preheat the oven to 350 degrees F. Rub the garlic and then the butter around the inside of a Pyrex casserole dish and let it dry. This butter garlic rub is non-stick.

Peel and thinly slice the potatoes with a vegetable slicer (about 1/8-inch-thick slices).

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Enjoy!

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Healthy Fall Pumpkin Chili Recipe

Healthy fall pumpkin chili recipe. What more could you ask for in a recipe to start of your October!? This pumpkin chili recipe is an autumn favorite. Not only is it healthy, but it’s loaded with delicious ingredients and big, bold flavors. A good chili recipe is the perfect fall staple that is great to make for friends and family on the weekends for a get together and it can even work as left overs for a few days into the week. This simple recipe will quickly become a fall favorite! It’s comforting, cozy, and deviously savory.

 

Ingredients

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp pumpkin pie spice
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green + 1 orange/yellow bell pepper, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 3 cups chicken or turkey broth
  • 2 (14 oz each) cans black beans, rinsed well and drained
  • 1/2 cup pure pumpkin puree
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese for topping, optional

Instructions

  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.

Notes

Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop.
Make it meatless by using veggie broth and omitting turkey.

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Perfect Pot Roast

Let’s cover a southern classic- the pot roast. Sometimes we skip over the classics because we never learned how to make them like Mama or Maw maw used to make them.   Try your hand at this hearty favorite with this simple, easy recipe as your guide. You won’t regret it!

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Preparation

Preheat the oven to 275 degrees F. Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. Throw the carrots into the same very hot pot and toss them around a bit until lightly browned, about a minute or so. Reserve the carrots with the onions. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

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