Wild Mushroom Agnolotti with Cognac-Cream Sauce and Baby Pea Shoots

I hope I'm not starting to sound like a Foodbuzz broken record, but once again they've sent me a tasty treat to try and review. I promise, I'm not totally in their pocket!

This time I was sent a package of Buitoni Riserva Wild Mushroom Agnolotti to try. I'd been seeing the advertisements for this in Gourmet and Bon Apetit and was thinking of trying it out anyways.

I'm a marketing director's dream - show me enough pretty pictures and I'll try anything. I may not go back for seconds, but I'll at least try it once.

I'm notorious for watching TV (back when I had a TV) and after seeing an advertisement developing a huge craving for whatever they were advertising. It's pathetic really.

This time the product has lived up to the hype, though. The ravioli were truly outstanding - some of the best storebought ravioli I've ever had.

I actually just took a moment to google the other Foodbuzz blogger reviews and it appears that just about everyone likes them. We may sound brainwashed, but I assure you they really are quite impressive for a grocery store selection.

I know that next time I need a quick meal I'd be more likely to pick these up then the ravioli I've chosen in the past from the freezer section.

I must admit after first opening the package they didn't look all that fantastic, but they more than made up for it with flavor. I thought it was kind of silly that they promote it as 'wild mushroom' ravioli filled with cremini and portabello mushrooms. First of all, they're the exact same mushroom, merely at different stages of maturity. Secondly, they're both cultivated - not wild.

But, no matter. They were tasty. I won't complain anymore about silly marketing ploys.

I decided to participate in the contest Foodbuzz and Buitoni are holding for a sauce recipe, so I made a cognac-cream sauce with sauteed creminis and baby pea shoots. It's a simple recipe, very easy and quick to make, and has a pleasant complexity of flavor that really complements the ravioli.



Wild Mushroom Agnolotti with Cognac-Cream Sauce and Baby Pea Shoots

1 9 oz package Buitoni Riserva Wild Mushroom Agnolotti
3 tablespoons unsalted butter
1 medium shallot, minced
4 medium cremini mushrooms, sliced
50 ml Courvoisier, or other cognac (50 ml is one of those little airport size bottles, about 3 tablespoons)
1/2 pint heavy cream (not ultra-pasteurized)
baby pea shoots
kosher salt and fresh ground black pepper to taste

In a skillet over medium-high heat, melt the butter. Cook the shallots and mushrooms, stirring occasionally, until caramelized and cooked through. Remove the mushrooms to a separate plate, cover with tin foil to keep warm.

In the same skillet pour the cognac, be very careful if using a gas stove - the cognac will ignite if poured over the flame. Let the cognac boil until reduced by half. Add the cream all at once, bring to a boil stirring constantly. Season to taste with salt and pepper. Reduce by half.

Meanwhile, boil the pasta in salted water with 1 tablespoon of olive oil about 3-5 minutes, or until ravioli float to the top. Strain the ravioli and add to the skillet with the cream sauce. Allow to cook further for about 2 minutes.

Plate several ravioli, topped with half the cremini mushrooms and a generous handful baby pea shoots. Serve immediately.

Coconut Pancakes with Mango-Honey Compote

I am procrastinating.

I don't wanna write another damn paper.

Ironically it's on chronic stress - apropos, eh?

Instead I will tell you about the coconut pancakes I made the other night.

They were outstanding.

My husband frequently sends me text messages about what he's decided he wants for dinner. Unless I've got something that requires a ton of preparation, I usually let him have his way.

This time he wanted pancakes.

For dinner.

I hate pancakes - what's the point of a simple, empty carb swimming in sugary syrup? The calories just aren't worth it to me.

But, for him I will make exceptions (and I'd eaten a huge Subway sandwich for lunch so I only ate what you see on the plate - not much of a sacrifice if you ask me).

He also loves coconut and mangoes - Thai sticky rice with mangoes is a menu staple in our house - so I decided I'd make coconut pancakes and incorporate the mangoes somehow. The only problem with making recipes with a lot of coconut is the exorbitant amount of saturated fat present in nearly all coconut products. One cup of coconut milk alone contains 45 grams of fat. As nihilistic as I have been in the past towards my arteries, I don't hate them that much.

Because I wanted to make the husband happy with coconut pancakes and mangoes I decided to use 2% evaporated milk with a teaspoon of coconut extract. Tastes like coconut with a mere fraction of the fat. Sounds like a win-win situation to me.

I'm not going to lie, I fudged on these pancakes. I had some Jiffy Baking Mix languishing in the drawer that I needed to use up - so I did. And they were still fabulous.

Fast, easy, and relatively low-fat coconut pancakes - if anyone objects to using a boxed mix they can feel free to just alter their own pancake recipe. This one is good.


Coconut Pancakes with Mango-Honey Compote

Makes 4 servings

2 cups Jiffy Baking Mix/ Bisquick Mix
1 egg, beaten
1 1/4 cups evaporated milk
1 teaspoon coconut extract
1 cup shredded coconut

1 mango, in small dice
1/4 cup honey
1/2 cup water

Make the compote:

Combine mango, honey, and water in a small saucepan. Cook over medium to low heat until mango is softened and falling apart and majority of liquid has evaporated.

Make the pancakes:

Combine all ingredients in a large bowl or pitcher - blend with whisk or immersion blender (immersion blender will chop up the coconut more). Cook over medium heat in a butter greased skillet for approximately 2 1/2 minutes each side, or until golden brown.

Serve with mango-honey compote. Garnish with micro or chopped mint if desired.

Apple Pie

It is hot, hot, HOT here. Thankfully today it has cooled down to the 80s.

Oh yes, you read me right. 80s!

This is not a normal thing for the Central Coast. Do not the weather gods know that we wee mortals melt above 85?

Apparently not.

At least I'm getting a sweet tan so at least I won't look like the Pillsbury Dough Girl when I ditch CA for FL in 6 weeks.

Obviously when it's this hot out I am less than interested in turning on the oven for any reason whatsoever. I made this last week when it was a much more normal 65 degrees. Because even in the Spring we need a little bit of comfort food.

...or I can tell the truth, which is that I was plodding away on the treadmill for the second hour in the day and I was like, "You know what sounds good, self?"

And I replied, "Apple pie!"

Thankfully we were in agreement, and apple pie was made that night.



I'm not posting a recipe because I was totally lame and used my favorite store bought crust and I don't think combining a couple pounds of apples with 1/3 cup sugar, 1 tablespoon cinnamon, a sprinkle of cloves and allspice, and some fresh ground nutmeg qualifies as a real recipe. Unless of course I also add that you should bake it at 400 degrees for the first 20 minutes, reduce heat to 350 and bake 20 minutes further, tent with foil and cook ten minutes further.

Oh, and egg wash the pastry.

Voila!

That is so not a recipe.