A Chicken In Every Granny Cart

Friends

After 6 1/2 hours in a car with three other people and two dogs, I was really questioning if having friends that have a second home in Vermont was a boon rather than a bane. Luckily, after some wine, some sleep and a good breakfast, it became abundantly clear that yes, driving nearly to Canada was indeed a good way to spend Memorial Day weekend.

Cooking with (and for) friends

Sometime after midnight I was reminded that I had gifted said friends with a pasta maker for their engagement party and that, in the card, I had stated that I would come over and give a lesson on how to make pasta. This of course, was a challenge, so, while everyone else sat around in the sun sipping cocktails and getting tan, I hunkered down in the kitchen (with a cocktail, natch) and made ravioili fillings and fresh pasta. (Recipes for the fillings after the break.) To say this was labor intensive would be to belittle the art of making pasta. It was Herculean. I did have tons of help of course and they came out perfect, so the effort was 100% worth it.

Hiking (with dogs)

Sunday was lambie day which meant it was time for the boys (ahem, I mean men) to do their thing and play with fire and provide sustenance so we ladies gathered up the dogs and headed out for a hike. When our hostess told us she knew of a nice trail to hike up, we were all excited. Little did we know that she didn't mean a hiking trail, she meant a ski trail. Yep, straight up the mountain. It was a little rough, but at least we really earned our feast!

Lamb, cooked over an open fire

Yes, vegetarians beware, that is a wee baby lambie, on a closet rod that was slowly cooked for hours over an open pit fire. Since the men probably would have been happy just gnawing the meat off the bones, we ladies decided to throw together some sides: mint pesto, garlic aioli, truffled mac & cheese, salad and various vegetables cooked directly in the coals. My favorite contribution to the meal was my mother's famous salt potatoes. She says it's traditional Syracuse clam bake fare. All my friends laugh when they hear the term "Syracuse clam bake." No matter where they come from, they're delicious. Tiny little new potatoes, cooked in such salty water that when they're removed and cooled the salt coats their skins, served with melted butter. Heaven.

Dogs

Swimming holes

Three day weekends

Head below the break for the recipe for "Perfect" Beef Ravioli and Asparagus & Ricotta Ravioli.

"Perfect" Beef Ravioli Filling or Stew

prep time: 20 minutes ~ cooking time: a few hours

Cook's Note: This ravioli filling is called "perfect" not because of its flavor or texture (even though those were pretty durn awesome too) it is "perfect" like a Perfect Manhattan; it contains both sweet and dry Vermouth. It's really important that you use both kinds of vermouth in this recipe. The sweet adds, well, sweetness and depth to the sauce, while the dry adds wonderful herbal notes.

On this occassion, as on most, I made far too much of this filling, so the next day we heated some up on the microwave and put it on sandwiches for absolutely scrumptious impromptou sloppy joes. Also, since I was not in my kitchen, and have already admitted I was pulling a Sandra Lee and having cocktail while cooking, I'm not 100% clear on exact measurements, but, if you're a confident cook, you'll know the correct proportions when you see them.

• Olive Oil
• 4 Onions, roughly chopped
• 1 head Garlic, peeled and roughly chopped
• 2 containers Crimini (aka Baby Bella) mushrooms, sliced
• Salt & Pepper
• fresh Rosemary, washed
• Stew Beef (maybe about 1 1/2 lbs?) in cubes
• Sweet Vermouth
• Dry Vermouth

In a very heavy bottomed dutch oven (like a le Creuset) heat a healthy glug of olive oil over a medium flame. Add the onions and the garlic. When the onions just begin to color, add the onions and continue cooking until the ingredients slowly melt into each other. The onions should have a beautiful color and the mushrooms be really silky and soft.

Season with salt and pepper. Strip rosemary leaves off the woody stalks and add to the pot to taste (some people really hate this herb).

Add the beef and stir into the vegetable mixture allowing to just get a little sear (you won't get much color because there won't be a ton of room in the pot). In equal parts, add the two kinds of vermouth to just cover the beef (ie. 1 cup of each). Lower the heat a little and put the lid on and just let it all burble away, checking in on it from time to time.

If the meat is sticking or if the liquid is reducing too quickly, add a little water. The filling/stew will be done when there are no more chunks of meat, when they've all fallen apart to resemble almost a pulled pork consistency.

If you want to eat this as a stew, don't let all the liquid cook off, but if you're going to use it to fill fresh homemade pasta or even wonton skins for ravioli, make sure the mixture is very dry. If making ravioli, remove from the dutch oven and allow to cool to at least room temperature before stuffing your pasta.

Mangia!

Roasted Asparagus & Ricotta Ravioli Filling

Prep time: 30 minutes ~ cooking time: 30 minutes

• 1 bunch Aspargus washed, ends trimmed
• Olive Oil
• 6 cloves garlic
• 1 Lemon, zested
• 1 egg
• 1 tub Ricotta
• Salt & Pepper

Place the asparagus on a baking sheet and slather in olive oil. Roast in your oven under the broiler or, grill on a grill pan or on the real thing. Allow to cool and cut into bite size pieces.

In the bowl of a cuisinart add the garlic cloves, zest, asparagus and a bit of olive oil if it all gets too thick. Pulse until a thick puree is created.

Place into a bowl. Mix in enough ricotta to make a thick filling. Season with salt and pepper. Thoroughly mix in the egg (this will help bind the filling).

Place in the fridge for at least an hour before filling your pastas.

Enjoy!