Saturday, October 04, 2008

All Encompassingly

All Encompassingly 

Ah the joy of guilt-free blogging. I have been doing the Unplugged Challenge as well as my Football Food FaceOff (feel free to join in at any time) as well as our Best of Bag library book review ...I just have not been posting. Been busy and such - ya know how it goes. I have also realized that I am spending too much time doing things I don't LOVE...and as I sit here on the brink of my Big Three-Ohh Birthday I think I need to change that.  While I work out all the details take a look at what we have done in the past week or so.

Unplugged Challenge - FRUIT
Nothing too crazy here. We gathered up the apples that the deer didn't scarf off of our tree and turned them into a micro-batch of sauce.

LittleA had a good time testing the apples hard/soft level at each step. Whole apples - too hard :)
She also tried her hand at chopping the apples into smaller piece. I quartered and seeded them - then she used a crinkle cut vegetable cutter to  make the pieces smaller. I bought mine at a local 5 and dime after seeing it in the Montessori Services catalog.

I have not posted in two weeks...ugh - sorry! If you have participated - please post your link in the comments section and I promise to be back on track this week! 

Week THREE -
For week three we were returning from a wonderful camping trip with friends. The bad part was that I got seriously car sick and was in no mood to create a food face off (original plan cooking many Lil Smokie sausages and calling then LilSmoaklands. Kudos to Trisher for this idea). Thankfully we were playing the Oakland Raiders...I devised a plan whereby we "raided" the cooler and feasted on left overs. It worked - the Bills one their third straight game.

Week FOUR -
Could this really be happening? The BILLS WIN FOUR IN A ROW. Can't give up on the food face off now! That and we now have to keep wearing the same Bills shirts we wore week one. Hey - it seems to work. St. Louis was a much easier place to cook about. A quick internet search led me to find that St. Louis is an Apple state...raise your hand if your state is also an apple state - I think there may be two states that are not. St. Louis is also known for a fried ravioli....can anyone vouge for this or I am the part of some internet rumor chain?

Here are all my pieces together. Beer from St. Louis, Apples with caramel dip, and breaded raviolis ready for frying.

We used local Cortland apples which were supper tasty. They were paired with an organic caramel dip and some XXX Sharp Cheddar Cheese.

And here are the fried ravioli's topped with fresh grated Parmesan and a marinara sauce. These were a quick and easy appetizer and I would probably make them again - although next time I may try the pesto stuffed ravioli for a little twist.

Aunt Ellen also participated this week - Here are her two recipes from this week:


Famous Barr's French Onion Soup
One of St. Louis's favorite soup recipes!


5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)
1. Peel onions and slice 1/8 inch thick, preferably in a food processor.
2. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
3. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
4. Pour in 6 cans broth and wine. Increase heat and bring to a boil.
5. Dissolve flour in remaining 1 can broth.
6. Stir into boiling soup.
7. Reduce heat and simmer slowly for 2 hours.
8. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
9. If desired, pour into ovenproof crocks or bowls.
10. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
11. Leftover soup can be frozen.

St. Louis Toasted Ravioli

"The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese."


2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.


allthingsjennifer said...

I had no idea about the raviolis. Mmmm!!!

Jess said...

yum, yum! raviolis look so good. i'm really behind in posting about the football food faceoff, but i've been playing along - i posted week 3, and i'll post week 4 soon (right after i post about our take on the unplugged challenge, which is pretty much like yours).

i laughed about your comment of only a few states not being apple states... we definately live in one of those, which is disappointing this time of year.