Friday night in winter supper.
Found a tray of a dozen mushroom ravioli in the freezer and a big glass jar of Labriola’s Italian Grocery Marinara Sauce on the pantry shelf. Sprinkled some Parmesan on top when I served up the dishes.
I poured half the sauce in a 10×13 glass baking dish, placed the frozen ravioli in sauce, put about a 1/3 c water in rest of sauce in the jar and whirl around a bit. Poured over the ravioli. Covered with aluminum foil. Baked at 350 for 45 minutes. Perfect.
After being away almost two weeks I definitely need to get to the store with a long list but managed to wait another day to avoid going out in the freezing cold. Will add something green to our menu tomorrow. It was a night of comfort food.
Tuesday at the Senior Center, Stephen Foster Community Center, in Lawrenceville. Pasta Making Class taught by Chef Sam , some hand cut and some hand cranked through Pasta Machine. Three different sauces, all delicious.
It was so much fun today . Thanks Chef Sam.
French Fries, Pommes Frites, Chips, Fries. These are fresh cut fries, fried to perfection.
The frozen, thinner ones from the freezer have been around since the 1940’s, You can find these frozen fries in plastic bags in the grocery store freezer section and they are served in most diners and fast food restaurants. There is no comparison to fresh cut potatoes, plunged into hot oil, drained and sprinkled with salt.
Sometimes fried twice for that extra crispy exterior and light creamy interior. Soggy and limp is the worst. The type of potato will affect the end result. Russet/Idaho potatoes are mentioned in many recipes and if you want to become a student of types of potatoes click this Guide to Every Potato You Need to Know
Eating fries may clog your arteries and make one fat, but they can certainly satisfy the palate. Some people accompany them with ketchup, vinegar, mayonnaise and slather them with cheese or gravy and even tomato sauce. You’ve probably heard of the famous Pittsburgh Primanti Bros sandwich with the fries and slaw right inside the sandwich. (photo of one here)
Need less fat, you can bake crispy fries in a 450 degree oven (recipe here)
Another distinctive flavor. The cilantro responses were mixed as I figure rhubarb will be as well.
BUT even if you see the word rhubarb and declare you don’t like the taste of this mouth watering stalk, that’s only because you didn’t stop in Kiez Eis https://kiezeis.de/ yesterday afternoon.
Oh my. It was absolutely the taste of perfect childhood summer captured on top of an ice cream cone. Next time I will taste a sample of the Spargel (asparagus) Ice cream and report back.
Rhubard Yes or no?
(Just don’t eat the leaves) https://en.wikipedia.org/wiki/Rhubarb
For me? Wow!
We had trouble finding a date when I wasn’t out of town. And-
They both still work full time. They also have lots of activities with their kids as I do (grandkids), too, but finally we coordinated a date. Just yesterday- Sunday. Everything was so welcoming.
Doesn’t matter I will be retired 4 years in June 😀. I thought it was lovely to be entertained royally and then sent home with homemade cookies, decorated so lovingly.
I am fortunate to have such very good friends who cheer me on and celebrate my retirement.
A beautiful table set with China and candles and linens and the dinner was delicious.
P.S. check out my host’s GOT shirt with matching package of Oreos. He was ready to watch the upcoming battle everyone was anticipating.
Thanks for a lovely dinner.❤️
We were sad when a local neighborhood business on Cedarville Street, Groceria Italiana, closed their doors last summer..
But here’s the good news!
It has recently reopened as Bloomfield Groceria. It’s really close to Steve’s work so he picked up this wonderful ravioli and brought it home.
We are thrilled they are in business under new proprietors.
Especially after tonight’s dinner of their delicious Spinach and Cheese Ravioli. I sautéed baby spinach- you can see it peeking out underneath.
And I grated some fresh Parmigiano-Reggiano on top. I asked Steve if he could to pick up mushroom ravioli for dinner next week.
Here’s an Pittsburgh Post-Gazette article written by Bob Batz, Jr., about the new Bloomfield Groceria
Baking sweet potatoes in a cast iron skillet makes them extra delicious. These I cut in half as they were so big. A 400 degree oven. An hour or ’til fork inserted tells you otherwise.
The apples were added later. They were on my Wordless Wednesday this week and yes, that’s Irish butter in the center of each Granny Smith Half. No other seasoning.