Makes enough filling for at least 150 standard ravioli I have fond memories of curling up on the basement stairs, hanging over the railing, watching my great-great, very distant I’m-not-quite-sure-how-we’re-related cousin, Alfred, make ravioli. I’ll never forget the way the ravioli rolling pin zipped out dozens of ravioli in a heartbeat. Alfred lived to 103 and I attribute that partly to the fact that he continued making ravioli two-three times a year, well into his nineties. He’d make a few hundred at a time, spreading out the work over several days (you can read his letter below to see exactly what he did). Here’s my recommendation: Day one: Eat pork chops for dinner. Save leftovers. Day two: Make the dough and filling. Refrigerate. Day three: Roll the dough and make the ravioli. Dry overnight, turning once. Day four: Freeze. Ingredients: 3 bone-in pork chops, grilled and cooled 1 lb frozen chopped spinach, defrosted 4 large eggs 1 cup plain breadcrumbs 1 cup Parmesan 1/4 tsp ground nutmeg 1/2 tsp pepper 1/4 cup whole milk 1/4 cup …
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Serves 4 It’s creamy. It’s earthy. It’s one of my favorite dishes from India. Ladle saag panner over basmati rice and it’s also a surefire way to get a picky man to eat his spinach. Ingredients: vegetable oil 1 tsp fresh grated ginger 1 tsp fresh grated turmeric 2-3 tsp homemade garam masala 1 onion, chopped 3 cloves garlic Serrano chili, sliced thinly (to taste) 1 lb frozen spinach, thawed, juices retained homemade paneer, to taste salt pepper finishing touch 2 Tbsp butter 1/4 cup half and half (or more to taste) Method: There’s only one way to get a picky man to love spinach. Load it up with good flavor. Blend it so it’s no longer slimy. And add some delicious cheese to distract him from all the green. First step: gather the ingredients. Whole Foods had fresh turmeric this week (see bottom right), so I did my happy dance. Next, toast the ginger, turmeric, and garam masala in vegetable oil over medium heat until fragrant. Add the onion, garlic, and Serrano chili. Cook until softened, …
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Makes about 18 triangles While I probably ate Spanakopita in Greece, I can’t be completely sure. You see, I was much too busy singing “Some say love” to my first boyfriend while walking around ancient ruins, holding hands. Literally. We blushed occasionally. Our palms were sweaty. Gosh. Corny doesn’t begin to describe it, but – even still – I will attempt to convince you of the wisdom of Bette Midler which, ironically enough, applies directly to the mighty spanikopita: It’s the heart afraid of breaking that never learns to dance. It’s the dream afraid of waking that never takes the chance. So here’s my message for you: no matter what your trepidations might be, suppress them long enough to make spanakopita. Don’t worry about unwieldy phyllo dough breaking – just keep it covered with plastic wrap so it doesn’t dry out. Don’t worry about falling asleep while making them – borrow a friend to help you. You’ll laugh and conquer the challenge together! And, if you have a little spare time, take a trip to Greece and …
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Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe’s secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread). (Serves 4-6) Ingredients: 1 cup frozen, chopped spinach 1 medium onion, thinly sliced 2 cloves garlic, crushed 2 Tbsp vegetable oil 1 cup drained yogurt salt, to taste Method: 1. Drain yogurt over a small bowl for 1 hour. Use either a coffee filter in a large colander or a fine strainer by itself. 2. Heat oil in a medium skillet. Saute the onion until golden, stirring occasionally. This can take 15 minutes. Watch that your pan does not dry out and the onions burn. If you do think the pan is drying out, add a little water and/or cover. 3. Add garlic and heat until aromatic. 4. Add spinach and cook for 2 minutes. Remove from heat and cool. 5. In a small bowl, combine yogurt with spinach mixture. Add salt and pepper to taste. For maximum flavor, serve cool, but not cold. Spinach Yogurt Dip | …
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