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First and foremost: New mods!
I'd like to say thanks to everyone who applied here, but unfortunately I couldn't accept them all. Your four new mods are:

goose_entity
lyricalsoul
sylphon
jackieblue92

Secondly: New contact info!
The new community for getting in contact with the mods of cooking can be found at cookingmods and here is the contact post. All of the mods' PM information can be found in the userinfo of that community as well.

Lastly, possible new look?
In my personal opinion, the layout here at cooking is, while on-topic and food-related, a little outdated and bland. I'd really like to give it a fresh new look but would love to hear from you all about what you think about it before changing anything. Please fill out this poll. We know there is no way to make every member happy but we're going to do everything we can to make sure our decision is fair and goes with what the majority of the community seems to want. :)

Poll #1978999
Open to: All, detailed results viewable to: All, participants: 55

Should the layout here be changed?

View Answers
Yes.
15 (26.8%)
No.
2 (3.6%)
I don't care either way.
37 (66.1%)
Other, I'll explain in the comments.
2 (3.6%)

How do you feel about the layout currently being used at cookingmods?

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I love it and I think we should use it at cooking.
15 (26.8%)
I like it, but not for cooking.
5 (8.9%)
I don't like it.
3 (5.4%)
I don't care either way.
30 (53.6%)
Other, I'll explain in the comments.
3 (5.4%)

If the layout here is changed, how should we go about choosing a new one?

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Finding different layouts in various layout communities and holding a community poll to choose.
19 (32.2%)
Holding a layout contest here where our coding-inclined members can create one specifically for this community.
17 (28.8%)
Using the one that is currently being used at cookingmods.
16 (27.1%)
Other, I'll explain in the comments.
2 (3.4%)
None, I don't think it should be changed.
5 (8.5%)


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Pumpkin Ravioli Triangles in White Sauce

Pumpkin Ravioli Triangles in White Sauce

The ravioli I enjoyed in a restaurant had a nice cream sauce that was peppery, so I added one to the end of this. These are actually pretty easy to make. Good for folks wanting to make something impressive but not difficult. Also nice for both winter and early spring seasons.

Pumpkin Ravioli Triangles

Savories Pasta. Makes 4 cups of filling.
Uses a 14 oz. package of wonton wrappers.
Serve about 3 or 6 per person.

1 tsp olive oil
2 tablespoons butter
2 medium onions, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon curry powder
16 ounces pumpkin puree, fresh or canned
1 cup ricotta cheese
1 large egg
1 large egg YOLK
1 pinch salt
1 pinch black pepper
6 dozen wonton wrappers, 3"-squares
1 large egg WHITE, slightly beaten
freshly grated Romano

In a 10- to 12-inch frying pan, combine oil, butter, onions, ginger and garlic. Stir often over medium heat until onion is limp, about 10 minutes. Remove from heat.

Add curry powder; stir about 1 minute. Add 1 can of pumpkin, cheese, and eggs. Mix well; add a little salt. Makes 4 cups.

Cover the pastry in plastic to keep moist. Place 1 wrapper on a board; place a scant tablespoon of pumpkin filling in center. Brush edges of wrapper with egg white. Fold wrapper over to make triangle. Press edges together to seal. Place ravioli on a flour-dusted baking sheet; cover with plastic wrap. Repeat to make more ravioli.

MAKE AHEAD: CHILL-refrigerate up to 1 hour.
FREEZE-until firm, then thaw 3 minutes to loosen enough to move the ravioli and transfer to airtight containers. Freeze up to 1 month.

TO COOK all.
In 2 pans (5 to 6 qts each) bring 3 qts water to boiling over high heat. Add half the ravioli to each pan. Cook uncovered over medium heat (water should simmer gently) just until heated through: 4-5 minutes (5-6 if frozen). Serve with peppery white sauce and garnish with a bit of grated Romano.

Source: Sunset: Nov 1989

White Sauce

1 oz butter
2 Tbsp plain flour
1 pint milk
pinch nutmeg
pepper, to taste
1 egg

Melt Butter in saucepan, add flour, pour on milk slowly while stirring, bring to boil stirring occasionally, add nutmeg and pepper, simmer for a min and finally add egg (mix) when ready to pour. This sauce is especially good over the pumpkin ravioli when it's a little more peppery than usual.

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