Fresh corn ravioli with herb cream sauce

Every once in a while, I have a meltdown in the kitchen. I can usually handle it when things don’t go well, but this dish got the best of me. I first tried this recipe on Sunday, and much to my frustration it just wasn’t working out. The filling was too runny. I knew it as soon as I started stuffing the ravioli, but I kept going anyway. A verbal tirade ensued once I went to cut the squares and the runny filling oozed out from all sides. This was a stupid recipe with stupid instructions and stupid ingredients. Everything about it was stupid. Especially the corn. That was the stupidest part of all.

The corn, once pulverized, released quite a bit of water which I believe was the culprit of making the filling too runny. I made a half-ass effort to try and thicken it up by grating some parmesan cheese into it, but to no avail. I didn’t have anything else on hand to help thicken it up so I kept on going.

Look at that stupid filling.

Look at that stupid filling.

For each ravioli that held together, 2 more went into the pile of failures, seeping filling out onto my work area. Terry, bless her heart, trying to be helpful, suggested putting them in the oven and baking them. I wasn’t hearing it. “Just throw them in the oven and bake ‘em up, if they don’t work out, they don’t work out!” No. Thanks and please leave me alone. They were stupid and that was all there was to it.

Continue reading

Advertisements

Grilled corn and fire-roasted poblano risotto

Today I was inspired by a leftover ingredient from last week’s ancho-honey glazed tofu steaks. I have a whole can of chilies in adobo sauce to use before they go bad, so I based this entire dish on using the leftover sauce.

I thought it might be fun to try a southwestern/Italian fusion dinner. Lots of southwestern dishes use rice as the base, so I chose risotto. Plus, it was a great excuse to grill corn, even if it is a little premature for the season. I lucked out today because the corn I picked up was totally awesome and flavorful. Roasting the peppers over an open fire in the kitchen was pretty fun, too.

At first I was just going to use the adobo sauce as-is, but it packs a lot of heat that I didn’t want to over-power the rest of the flavors. Enter the trusty Greek yogurt. That worked well because risotto dishes are often finished with cream, so this was going to do the trick just fine.

Continue reading