Balsamic Truffles & Gianduja Bars

I was scraping the bottom of the bowl with my fingertips shamelessly hunting down the last smudge of batter. Raw eggs be damned. I plopped a messy bowl in Ray's lap & generously offered him a lick or two. He accepted.

Balsamic Truffles, makes about 12 - 16
2 tbsp. good balsamic vinegar
8 oz. good dark chocolate
1/4 c. heavy cream
1/4 c. coco powder

Melt the chocolate with the cream over a double boiler (or in a microwave in short bursts). Add the vinegar & stir in. Let the mixture cool in the fridge for 1 - 1 1/2 hours. Using a tablespoon (or any other spoon) scoop out a little bit & roll it into balls in the palms of your hands. You will get messy, promise. Roll the balls in coco powder.


Gianduja Bars, make 12
12 brownies (homemade, box mix or store bought will work)
1/4 c. nutella
1/4 c. toasted hazelnuts
1/4 c. chocolate chips

Preheat the oven to 375F. Spread the brownies with nutella. Tops with hazelnuts & chocolate chips. Bake for 5 minutes or until the chips melt a tad. Refrigerate until the nutella topping hardens.

Simple Supper: Toasted Walnut, Cranberry, Date & Pancetta Ravioli

My kitchen is completely packed up, save for a few half empty bottles of wine, a paring knife, the coffee pot & an old box of cereal. One skillet & a little Revereware pot lingered on a top shelf up until yesterday afternoon’s packing frenzy. Luckily a cross-town move doesn’t demand demolishing your entire pantry & refrigerator stock, but slimming down doesn’t hurt. With heavy lifting in mind, I decided to cook exclusively from the freezer, pantry or fridge all week. So, while still minimally armed I made this effortless ravioli.

Since concocting this recipe I'm made this dinner no less than three times. It could quite possibly be the perfect fall dinner. The colors are beautiful, the textures are varied, the majority of the ingredients are pantry staples, the sweet/salty play between dried fruit and pancetta is deeply satisfying, & best of all, it only takes a few minutes to make. Like I said, perfect fall meal.

Toasted Walnut, Cranberry, Date & Pancetta Ravioli, serves 2-3
1 package prepared ravioli of choice, spinach, mushroom & cheese all work well*
1/4 c. toasted walnuts
1/4 c. dried cranberries
1/4 c. pitted dates
3 - 4 slices pancetta, sliced thinly
2 tbsp. goat cheese, crumbled
1 tsp. chives, minced
2 small cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste

Bring water to boil and prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic until fragrant in half of the olive oil and a pinch of salt (about 2 minutes). Toss in the cranberries, dates and pancetta.

When the ravioli is done, drain it and add it to the cranberries, dates & and pancetta. Add the goat cheese, walnuts and chives. Drizzle with the remaining olive oil, salt & and pepper. Eat up!

Kitchen to table time: 15 minutes

*As a rule of thumb I usually serve about 6 raviolis per person.
**This recipe was recently featured in The Kitchn's Week Night Meal Contest. Check it out here!

Simple Supper: Walnut, Zucchini & Squash Ravioli

I keep trying to write this post about quick, yummy ravioli & I keep finding myself drawn away by the squealing television. "Let your sooouuul glooooo!" Is it possible for a movie to get funnier each time you watch it? You just can't beat early Edie Murphy. So, before the killer outfits, amazing colors & ridiculous characters of Coming to America pull me further away, let me tell you about this nice little dinner I made last night. With a tight budget, absolutely minimal time & a bare bones pantry this pasta supper was born from the depths of the freezer. A lonely package of ravioli lurked beneath several bags of frozen peas & an empty popsicle box just begging to make an appearance on the dinner table. Left over zucchini & squash from the previous night's pizza sautéed until soft teamed up effortlessly with buttery ravioli. A quick smattering of walnuts, basil & parmesan added a nice fresh flair to an otherwise rich dish & made a lovely little bowl of pasta - warm, cheesy & bright - something I could dive right into. Okay, now I'm tuning back into Mistaa Raandy Waaatsssoon.

Walnut, Zucchini & Squash Ravioli, for 2 - 3

1 package prepared ravioli of choice (cheese, spinach & mushroom all work well)

1/4 c. toasted walnuts

1/2 zucchini, sliced in rounds

1/2 squash, sliced in rounds

3 cloves garlic, minced

4 - 6 basil leaves, chopped

2 tbsp. olive oil

2 tbsp. goat cheese

1/4 c. parmesan cheese, grated

salt to taste

pepper to taste

Bring a salted pot of water to boil & prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic in half of the olive oil & a pinch of salt. Once fragrant (about 2 minutes) add the zucchini & squash & cook until soft (about 4 - 5 minutes). Add the drained ravioli, walnuts, basil, goat cheese & parmesan cheese. Toss to combine then salt & pepper to taste.

Kitchen to table time: about 15 minutes