Bella's Mushroom Raviolis

I picked the first thing I saw on the menu.  "Um, I'll have the mushroom ravioli."

From Twilight by Stephenie Meyer

Allow me to set the scene, a romantic, dimly lit italian restaurant, a girl and the vampire boy she likes.  She orders the raviolis and he orders, nothing.  Vamp, remember?

I've read this book so many times, it's embarrassing, I'm like a junkie with a semi-secret stash.

Here's another picture of the raviolis, I wish I had a real camera, then again, I might not know how to use it.  Hmm, have to add that to the TO DO LIST, learn how to use real cameras and take beauteous posh pics to put on blog.

I had to steal just one, really, the picture looked better without it. 

Bella's Mushroom Ravioli

One package Buitoni Cheese Ravioli (I've tried other brands, but this kind is my favorite)
8 baby portabello mushrooms, sliced, or white or brown mushrooms, or shitakes, it doesn't really matter, they're all so tasty
2 Tbsp. olive oil
1 Tbsp. butter
I shallot, sliced thin
1/2 red onion, sliced super thin, I used a mandoline, but a knife works too, you'll just have to cook it longer
1/2 cup white wine
1 Tbsp. dijon mustard, only the best kind, please (just kidding, I saved almost a buck buying the store brand)
2/3 cup half and half
parsley, chopped for sprinkling on top
salt and pepper to taste

Directions:

1.  Cook the ravioli according to the package directions, less a couple of minutes.  The package always seems to direct you to overcook them and since they will get cooked a little bit in the mushroom sauce, well yuck, they'd turn to mush.  Set them aside once they are done.

2.  Heat the oil and butter in a large pan, once it's hot, add the sliced onions and turn the heat to medium low.  Carmelize the onions, what I mean is cook them until they are almost black around the edges, this took about 7 mins for me with my super thin onions.

3.   Add the shallots.  Cook for two minutes.  Add the sliced mushrooms, you may have to do this in batches by removing the shallot-onion mixture to make room for the mushrooms.  Cook the mushrooms until one side is golden and crusty, then flip and cook the other side.  Now add the wine (and the shallot-onion mix if you had to remove it to make room for the mushrooms).  Careful, the wine will reduce a lot if you don't keep an eye on it.

4.  Now add the dijon mustard, stir to coat everything and scrape all the little bits off of the bottom of the pan.

5.  Turn the temp to low and add the half and half.  When it starts to bubble and sputter, add the raviolis and sprinkle them with the chopped parsley.  Serve hot.

Bilbo Baggins Buttered Scones

"A big jug of coffee had just been set in the hearth, the seed cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock.  Not a ring, but a hard rat-tat on the hobbit's beautiful green door."

excerpt from The Hobbit by J. R. R. Tolkien

I don't know how anyone could read The Hobbit and not get hungry, it is chock full of delicious sounding snacks and meals.

If you haven't read it yet (No way, really?) be sure to pick up a copy before the movie comes out (I'm so excited about the movie I might put up a countdown).

My version of scones are a bit different than what I think the hobbits and dwarves ate, but I'm pretty sure they would have scarfed them down all the same.

Bilbo's Buttered Scones

2 cups unbleached flour
1 cup whole wheat flour
1/3 cup light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons butter
1 cup buttermilk or sour cream
1 tablespoon lemon zest
1 teaspoon vanilla extract
dried cranberries and dried blueberries, about 1/2 cup, totally optional, they are tasty without


1.  Mix all the dry ingredients; flour, sugar, baking powder, baking soda, salt and the lemon zest.   If you want to save the baking for another day or give this as a gift this would be a good point to stop and store the mix.  Otherwise, go to the next step.

2. Using a pastry blender (or two forks) mash the cold butter into the dry ingredients, this will take a while but eventually you will have a mixture that is crumbly and clumpy.
  
3.  Now add the buttermilk, vanilla and the dried fruit (if you're using it).  Mix it until a sticky dough forms.  Dump it out onto a floured surface and squish it around a bit (yep, I did say squish).  Not too much, the more you handle the dough, the more the butter melts into the dry ingredients and your scones will end up tough and chewy.

4.  Now I usually plop the whole ugly mess into a smallish bowl in the fridge, but if your in a hurry, go ahead and roll it out.  Roll it to about 3/4 inch thick and then cut it into whatever shapes you like.

5.  You can bake them now but they'll turn out better if you refrigerate the cut scones for a few hours.  I toss mine in the freezer so I can bake just a few at a time when I'm feeling scone'ish.

Here's what mine look like after a night in the freezer

I put them in a freezer bag with the baking directions written on the bag.  I feel very virtuous when I do this, like a poor man's Ask Heloise . 

You want to reach out and pluck the cranberry off the top and eat it, don't you?

6.  Now for baking.  If your oven's not preheated, then turn it to 375, wait a few then plop the scones on a silpat or parchment and bake them for 10 minutes or until the bottoms have turned oh so slightly golden.