Tuesday, October 24, 2017

Mushroom Bacon Ravioli

On Thursday, it happened. I decided I needed bacon. I tried to quell the urge with Friday night bacon, lettuce, and tomato sandwiches. Not enough. So today I embarked on a task. Tonight's special?
Mushroom Bacon Ravioli.

For the pasta, I use a variation of Mario Batali's pasta recipe available on the internet. I use one egg for every cup of semolina flour, but I add a little olive oil, and some grated nutmeg to the egg. I also use the food processor rather than make the flour mound on my counter. I start the dry ingredients whirling in the processor and drizzle in the wet goods until the dough reaches the right "sandy' appearance. The I let it whirl and knead until it forms a good dough ball. I rest that wrapped in cling film in the refrigerator for at least 30 minutes before I begin to make the dough with my Kitchen Aid pasta attachment. Our mixer is at least 30 years old and still going strong. I wish I could say the same about other appliances.

While the dough rests I chop and saute the ingredients for the filling. The picture shows some of those.

Once the dough is ready, I cut circles and stuff the filling. The trick, every time, is to avoid trying to stuff too much into the circle. You want a good seal and enough room to work as much of the air out of the center as possible.

After you complete the ravioli, cover them with a moist towel.

Sort out your preferred topping - Marcella Hazen's Five Ingredient sauce, Garlic and Sage Brown Butter sauce, or some other favorite.

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until the ravioli are floating and the pasta is done. Drain well and serve sauced with side Parmesan.

Monday, October 23, 2017

Fall Roast Chicken in the Ozarks

In the fall, Eureka Springs becomes the target for numerous "weekends." This is my least favorite weekend, Corvette Weekend.

Rather than rant, I will simply state that most of my local and merchant friends wish it would just go away.

Naturally, I did not go into town. Instead, I went to Cassville, Missouri this morning. They have a lovely WalMart and a fantastic Cost Cutter market with a real butcher counter.

I returned with fixings (Ozark word) for a wonderful meal. The star of that meal will be chicken, roasted on a bed of onion, fresh rosemary, and fresh sage.


1 spatchcocked chicken
6 branches rosemary
2 bunches sage
1 medium onion, sliced in rings
2 Tablespoons butter, melted
salt and pepper to taste


Preheat the oven to 375 degrees. Set the oven rack to low middle.
Salt and pepper the underside of the chicken generously.
Arrange rosemary, sage, and onion in the bottom of your baking casserole.
Lay the chicken skin side up on the onions and herbs.
Use a pastry brush to paint the exposed surface of the chicken with the melted butter.
Generously salt and pepper the top of the chicken.
Roast until an instant read thermometer shows 165 degrees in the thigh near, but not on, the bone. Usually 45 to 60 minutes.
Rest for 10 to 15 minutes and serve.