Tag Archives: food52

Skillet Speedy Ravioli Lasagna

Posted on October 15, 2020 by nina in the kitchen

This recipe is super quick, especially if you use a prepared tomato sauce. My sauce is from a combination of a red pepper sauce I made and a store bought Italian tomato sauce. This recipe here is from Food 52 and includes their sauce.

Everything is made in one skillet. The ravioli is frozen cheese ravioli. It is cooked in the sauce. Then part of the pasta is removed from the pan. Cheeses are layered and the ravioli is returned to the skillet, topped with more cheese and baked in the oven. Easy!

Ingredients

2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced
2 tablespoons tomato paste
Pinch or so dried red pepper flakes
1 28 ounce can tomatoes
2 large fresh basil leaves plus more for garnish
1 teaspoon sugar
1 teaspoon coarse kosher salt
1/4 teaspoon fresh black pepper
1 1/2 pounds frozen cheese ravioli
8 ounces or 2 cups mozzarella, preferably fresh
2 tablespoons or so shaved or grated Parmesan cheese

Directions

Preheat oven to 450 F and place a rack in center of oven.
Pour your sauce into a large oven proof skillet or make it as follows in the same size skillet. Add 1 cup water to your sauce.
To make this sauce: Heat the oil over medium heat. Add garlic and stir 1-2 minutes until softened but not browned. Add tomato paste stirring until darkens slightly, about 1-2 minutes.
Add red pepper flakes, tomatoes, basil, sugar, salt, pepper and 1 cup water. Increase heat and bring to a boil.
Add frozen ravioli to sauce and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli just tender, about 15 minutes.
Spoon half the ravioli and sauce into a bowl.
Arrange the remaining ravioli in an even layer. Sprinkle with half the mozzarella. Arrange remaining ravioli and sauce on top and sprinkle with remaining mozzarella and Parmesan.
Bake the lasagna until bubbly and cheese is lightly browned, 10-12 minutes. Use your broiler if it doesn’t brown in that time frame. Scatter extra basil leaves on top and let rest 10 minutes before serving.

Voila!

Thank you again Food52!

Chocolate Dump-It Cake

Posted on October 10, 2020 by nina in the kitchen

I discovered this recipe on an Instagram video by Amanda Hesser, a co-founder of Food 52. It’s a favorite family recipe she shared from her home kitchen. The ingredients are literally dumped into a saucepan. It’s not a fussy recipe. A tube style pan is used. No layers to stack or frost. My granddaughter and I made it this summer and everyone loved it as much as the Guinness Stout Cake, another favorite!

Ingredients

2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter
1 cup water
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla

Icing

1 1/2 cups chocolate chips
1 1/2 cups sour cream, room temperature

Directions

Preheat oven to 375 F. Place a baking sheet on bottom rack to catch spills.
Use a medium to large saucepan. This will be your main “dump-it” style mixing bowl.
In this saucepan over medium heat combine sugar, butter and 1 cup water. Stir till melted and blended. Cool.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a 1 cup measuring cup combine milk and vinegar
Butter and flour a 9 inch tube pan with a removable bottom.
Whisk the milk mixture and eggs into the chocolate mix.
In several additions whisk in the flour mix.
When the batter is smooth, add the vanilla and whisk a few times.
Pour batter into prepared tube pan. Bake on the middle rack until a skewer comes out clean, about 30-35 minutes.
Remove from oven and let cake cool completely, then remove from pan and place on a rack to cool further.
Meanwhile, melt the chocolate chips in a double boiler, then cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, or the icing will be lumpy or grainy. (Test by stirring a little bit of chocolate and sour cream together in a bowl. If it mixes smoothly it’s ready.)
Stir the sour cream into the chocolate, 1/4 cup at a time, until the mixture is smooth.
Place the cake on a serving platter. Ice the sides and then the top.

I hope you enjoy this delish and easy to make cake!

Butter and Flour a Tube Style Baking Pan

Combine and Melt Chocolate, Butter and Water in a Large Saucepan

Whisk the Milk and Eggs into the Chocolate Mixture

Whisk Flour Mixture into Chocolate Batter

Cool the Melted Chocolate Chips and Combine with Sour Cream

Voila! And thank you again to Food52!

Fried Eggs with Yogurt & Lemon

Posted on October 10, 2017 by nina in the kitchen

I love this very popular recipe from Food52. Julia Turshen developed it! I am not adapting her recipe. I’m copying it to share. It’s a very salty lemony flavor and reminds me of the salty yogurt drink from Istanbul.

Ayran is Greek yogurt thinned out with water and has a fair amount of salt added. It’s often served with meals and can be purchased in Turkey in ready to drink serving size containers and quart and half gallons too.

This Fried Eggs and Lemony Yogurt is an adaptable recipe. Fry one egg if you don’t want two. Use 1 tablespoon olive oil and the same amount of yogurt sauce. Don’t add the herbs, only black pepper. Try other Mediterranean herbs like zataar

Serves 1 but easily multiplies

Ingredients

1/4 cup plain yogurt (Greek or not, your choice)

1/2 lemon with a lot of juice in it!

Kosher salt (it should be salty in my opinion, at least 1/8 teaspoon)

Freshly ground black pepper (I prefer more finely ground, but at least 1/8 teaspoon)

2 tablespoons olive oil

2 eggs

1 tablespoon roughly chopped leafy green herbs such as basil, dill, chervil, chives, thyme and or parsley

Directions

1. In a small bowl combine the yogurt and a big squeeze of juice from the lemon half and whisk together. Season to taste with salt and pepper and adjust the lemon to taste too. Scrape the mixture to a plate and spread and swoop it so the yogurt covers most of the plate.

2. In a nonstick skillet over medium high heat warm the olive oil. Crack the eggs into the pan and sprinkle with salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover with a lid.

3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter the herbs over all.

Serve immediately!

Eggs, yogurt, lemon, olive oil, fresh herbs, salt and pepper are all you need