Toasted Ravioli

St. Louis is famous for toasted ravioli.  Usually it is prepared by coating meat filled raviolis and deep frying them.  Since I tend to stay away from deep fried foods, I found a better and healthier way to make toasted ravioli by baking them.  The result is crispy raviolis that are perfect for an appetizer or a main course.  Enjoy!

Toasted Ravioli

1 package of fresh/frozen (dethawed)/refrigerated meat or cheese ravioli

1 egg

1 tablespoon milk

1 cup dried breadcrumbs

Parmesan cheese

Marinara sauce

Preheat oven to 375

Lightly beat the egg in a bowl and mix with the milk

Place the breadcrumbs in a separated bowl

Dip each ravioli in the egg/milk mixture first, then coat in breadcrumbs

Place on a baking sheet

Bake for 15 minutes, until browned

Sprinkle with parmesan cheese and dip in marinara sauce of your choice 

Red Velvet Cake

Red velvet cake became quite the phenomenon in recent years and people treated it like it was a brand new cake recipe.  It’s actually been around for many many years and it’s thought to originate in the South.  It’s not a chocolate cake or a white cake with red coloring.  Red velvet is a completely different recipe that uses vinegar and buttermilk.  The cream cheese frosting is the best part though, in my opinion. 

I bake something for my dad every year for Father’s Day instead of buying him a gift.  This year he chose red velvet cake.  I think it’s because his mom used to make them all of the time for special occasions and they are quite delicious.  My version of this classic cake is flavorful, easy to make, but not electric red (I like a more natural looking red).  Enjoy!

Red Velvet Cake

Cake:

12 tablespoons unsalted butter, at room temperature

3 cups cake flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 ¾ cup sugar

1/3 cup vegetable oil

3 eggs, at room temperature

2 tablespoons red food coloring

2 teaspoons apple cider vinegar

1 teaspoon vanilla

1 cup buttermilk, at room temperature

Preheat oven to 350 and butter 2 nine inch round cake pans and line the bottoms with parchment paper

Sift the flour, cocoa powder, baking soda, and salt in a bowl and set aside

Beat the sugar, butter, and oil on high speed until light and fluffy (3-4 min.)

Add eggs, one at a time and beat well between additions

Beat in food coloring, vinegar, and vanilla

Reduce mixer to low, and add the flour mixture, in 3 batches, alternating with the buttermilk, beginning and ending with the flour

Beat until just combined- do not overmix

Divide the batter equally between the 2 pans and bake for 30-40 min. until a toothpick comes out clean

Allow cakes to cool on a rack for 10 min. then take out of pan

Cool cakes completely before frosting

Frosting:

2 8-ounce packages cream cheese, softened

1 stick unsalted butter, at room temperature

4 cups powdered sugar

½ teaspoon vanilla

Beat cream cheese and butter until fluffy

Add the powdered sugar and vanilla and beat until smooth

Place one cake layer, rounded side down, on a cake stand and frost the top generously

Place the other cake later, flat side down, on top and frost sides and top

*To make the layers completely flat, cut the rounded tops off of the cake layers with a serrated knife and the cake will sit evenly and look more elegant.

*A crumb coat can hide pieces of cake that mix with the frosting.  Place a thin layer of frosting all over cake, chill for at least 15 min., and then frost over the crumb coat.

Potato Salad with Herbs

This is a great alternative to the mayonnaise, gloppy, fattening, easy-to-spoil potato salad that is so popular during the summer.  My potato salad is made with a vinaigrette (made popular by Julia Child) and fresh herbs that is lighter, healthier, and doesn’t spoil quickly. 

Be sure to use fresh herbs (dried herbs do not have the same flavor) and you can make this in advance and it only gets better.  Enjoy!

Potato Salad with Herbs

2 pounds small boiling potatoes (any color/variety)

3 tablespoons chicken stock

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Kosher salt/pepper

½ cup olive oil

1 bunch thinly sliced scallions (green and white parts)

2 tablespoons minced fresh dill

2 tablespoons minced fresh parsley

3 tablespoons julienned fresh basil leaves

Put potatoes in a large pot of boiling salted water and cook for 15-25 minutes (until a fork goes through them easily)

Drain and as soon as they are cooled enough for you to handle them, cut in quarters and place in a large bowl

Pour the chicken stock over potatoes and toss gently, allowing the potatoes to soak up the chicken stock

Combine vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper together and slowly whisk in the olive oil

Pour vinaigrette over the potatoes and toss gently

Add the scallions, dill, parsley, and basil and toss

Add salt and pepper to taste

Serve warm or at room temperature

Beef Empanadas

I work at a wonderful place called Kitchen Conservatory in St. Louis and they sell the best kitchen tools and offer wonderful cooking classes.  A huge perk of working there is that you get to eat all of the food that is being cooked and are exposed to different cuisines.  I worked a class where the students made beef empanadas and they were wonderful.  I knew I had to make them again.

My parents recently had a party and I catered the event.  I designed a Mexican inspired menu with homemade salsa, homemade guacamole, beef empanadas, tequila lime chicken, Mexican rice, and homemade cinnamon chocolate ice cream.  The food was a hit, but the beef empanadas stole the show.

They are incredibly easy to make and you can make them in advance and store them in the refrigerator (bake them at the last minute for freshness).  Enjoy!

Beef Empanadas (courtesy of Kitchen Conservatory)

For the beef:

2 tablespoons vegetable oil

1 medium onion, chopped

1 pound ground beef

2 cloves garlic, minced

½ cup beef stock

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons corn starch

1 teaspoon kosher salt

1 ½ teaspoons hot smoked paprika

1 teaspoon ground coriander

½ teaspoon cayenne pepper

In a skillet, heat oil over medium heat

Add the onion and cook until softened

Add ground meat, salt, and garlic

Cook until browned, stirring occasionally

Add the seasonings and beef broth

Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 3-4 min.

Let cool

For the dough:

2 cups flour

½ teaspoon kosher salt

8 tablespoons unsalted butter (1 stick), cut into 16 pieces

½ cup ice water

1 egg white

Place the flour and salt in the bowl of a food processor fitted with the steel blade and process for 30 seconds until blended

Add the butter and pulse until the butter is the size of peas

With the machine running, add the water

Stop the machine when the dough comes together into a ball

Turn the dough out onto a floured surface, gather it in a ball and flatten into a disc

Roll the dough to a thickness of about 1/8 inch

Use a 3 or 3 ½ inch round cutter and cut circles in the dough

Place a tablespoon of beef filling into the center of each circle

Whisk egg white in a bowl until frothy and brush the edges of the circle with the egg white

Fold the dough over the filling and press edges firmly with a fork

Brush the tops with egg white

Place on a parchment lined baking sheet and bake at 375 for 20-30 minutes until the crust is browned