Yield: 4 servings
A Pinch of This…
Personal Chef and Catering Service
Chef Joseph Zaranski
815-505-4303
e-mail: chefjoe@apinchofthis-pc.com
Serving McHenry, Winnebago, Boone, Walworth, and Lake Counties
A Pinch of This
Marengo, IL 60152
ph: 815-505-4303
chefjoe
Recipes
Crab Corn and tomato salad with lemon basil dressing
The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.
Ingredients
- 1 tablespoon grated lemon rind
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extravirgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1 pound lump crabmeat, shell pieces removed
- 8 (1/4-inch-thick) slices ripe beefsteak tomato
- 2 cups cherry tomatoes, halved
Preparation
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Recipe by: Jackie Mills, Cooking Light, JUNE 2008
easy zucchini and prosciutto ravioli with fresh tomato sauce
This is an easy way to make ravioli using Won Ton wrappers. The pasta will be thin so handle gently once cooked. The sauce is a 10 minute pan sauce.I featured this recipe at Huntley Farmer's Market Sept 4, 2010.
Yield: 4 servings (about 36 ravioli)
ingredients
Filling:
- 8 oz Ricotta Cheese Whole Milk, drained
- 2 cloves fresh garlic, minced
- 1/4 cup Parmesan cheese
- 2 tbsp. sun dried tomato, minced
- 1/2 cup zucchini, small dice
- 4 ea. thin slice prosciutto chopped fine
- 2 tsp. fresh oregano, minced
- salt & pepper to taste
Pasta:
- 2 pkg Won Ton Wrappers (either square or round 52 per pkg)
- 1 egg
- 2 tbsp water
Fresh Tomato Sauce:
- Olive Oil, extra virgin
- 4 cloves fresh garlic, minced
- 1/2 cup yellow onion, diced (optional)
- 4 large ripe tomatoes (preferrably home grown or farmer's market), rough chopped
- 1/3 cup fresh basil leaves, torn
- 1/2 cup dry white wine
- Salt & pepper to taste
preparation
1. In a large bowl, combine ricotta, garlic and parmesan. Mix well with a whisk or wooden spoon.
2. Fold in the next four ingredients until will combined, season with salt and pepper. Cover and set aside in refrigerater for 30 minutes.
3. Prepare the egg wash. Add water to egg and stir until well combined.
4. On a clean work surface, lay out won ton wrappers - working with about 6-8 at a time. Drop scant teaspoonfuls unto the center of each wrapper. Take an unfilled wrapper and lightly brush the edges with egg wash.
5. Place top of ravioli over filling. Before setting the pasta, try pressing out any air around the filling. Then, using the tines of a fork, press the edges to seal each ravioli. Place on a cookie sheet and continue with remaining filling until all are made. These can be made a day ahead.
Sauce:
1. Heat oil in a large skillet, add garlic and saute for about 1 minute do not brown the garlic (if using onion, add with garlic and cook 3-4 minutes until translucent). Add tomatoes and and white wine. Cook until juices release.
2. Season with salt and pepper, reduce heat and simmer 3 minutes. Add basil and stir in sauce simmer 1-2 minutes. Lower heat to keep warm while cooking ravioli.
3. Cook ravioli in boiling water, in small batches, for 3-5 minutes or until thye float on top. Remove to a platter and keep warm until all are cooked. Top with sauce, some chopped fresh basil and grated parmesan cheese and serve.
Recipe by Chef Joseph Zaranski
