An ear of corn walked into a ravioli...

Sorry for the awful title-I was a bit too tired to come up with anything clever-er (more clever??)...or anything else for that matter. Work kicked my patootie yesterday. I went home with sore feet, swollen ankles, and a pounding headache. So what, you might ask, is the best remedy for a stressful day? Cooking a wonderful meal. That's it, ladies and gents - spending the evening in the kitchen, decompressing over fresh ingredients and vibrant flavors. Inventing new recipes and finding new creative chords that have yet to be struck. Instead of vegging out on the couch over reruns of Glee, I made dinner (I'll admit though, I DVR'd them and watched afterwards!). It was a great dinner at that! I prepared Corn and Goat Cheese Ravioli with Sauteed Mushrooms, Blistered Tomatoes (recipe already posted) and Beurre Blanc. Sophisticated and comforting after a long day, and totally satisfying with a nice crisp salad and a glass of wine. Last night was totally my kind of night.


Corn and Goat Cheese Ravioli: Yields 4-6 Servings
2 ears of corn, shucked
10 oz log goat cheese
2 T chopped chives
1/4 t crushed red pepper flake
1 package wonton wrappers, or rice papers (you will not use the whole package)

1. Mix together corn, goat cheese, chives and crushed red pepper flake.
2. Lay out one wonton wrapper. Using your finger, lightly wet two sides of the wrapper, making an L shape. Place a teaspoon of the filling in the center of the wrapper. Gently fold the sides together, making a triangle. Lightly press out the air and seal the sides. Store in an air-tight container covered with a damp towel.
3. To cook, drop in boiling salted water. Cook for 2-3 minutes, or until the ravioli float and the water returns to a boil.


Sauteed Mushrooms: Yields 4 Servings
2 T butter
2 T olive oil
2 cloves garlic, chopped
2 sprigs fresh thyme
8 oz cremini mushrooms, cleaned and quartered
4 oz shiitake mushrooms, stems removed and quartered
salt and pepper, to taste

1. Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and thyme, cooking for 1-2 minutes, or until fragrant.
2. Add mushrooms. Cook until liquid has evaporated and mushrooms are brown, stirring occasionally, about 6-7 minutes. Season to taste with salt and pepper.


Beurre Blanc: Yields 4-6 Servings
1/2 cup (1 stick) butter, divided into T
2 shallot, sliced
1 sprig fresh thyme
1/2 cup white wine

1. Heat one T of butter over medium heat. Add shallot and thyme and cook until softened.
2. Pour in wine. Bring to a simmer. Whisk in remaining butter, 1 T at a time. Strain before serving.


Heads-up: These ingredients will appear again this week. I am totally using tomatoes and mushrooms to create a completely new dish on Thursday night. Also, I am preserving tomatoes tonight to use in future culinary masterpieces. Oh the bounty of summer, which is quickly coming to a close. Must make the most of it!!