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DISH | lobster mushroom ravioli

Kathy Jollimore — Wed, 29 Oct 2014 04:01:48 +0000

If you’re a huge fan of mushrooms like we are, you’ve probably been seeing a slew of mushroom and beef recipes hitting the web lately. Originally a partnership between Mushrooms Canada and Ontario Beef, the Blend & Extend project aims to boost nutrients on your plate by replacing a portion of beef with mushrooms. No only does it add that savoury umami flavour, decreases the calories and saturated fat plus increases our vegetable intake, it also extends our food dollars. It’s no shocker that meat can easily break the grocery budget so anything to get more bang for your buck is something we can all appreciate. Besides, mushrooms and beef are a match made in heaven so it’s no wonder the Blend & Extend recipes look so delicious.

But could the same be said for seafood? When tasked with the challenge of creating my own Blend & Extend recipe for Mushrooms Canada, my mind immediately went to our beloved Atlantic lobster. Could mushrooms be blended with lobster to create a more nutritious, more economical dish without sacrificing that amazing rich lobster flavour?

This lobster mushroom ravioli surprised even me. Not only did we make a decadent dinner for four with but two small lobsters, the shitakes added a whole world of umami to the ravioli, complimenting rather than overshadowing the rich lobster. Though this recipe is certainly labour intensive, it is worth every single minute. Blend & Extend, we got this.

Disclaimer: I was compensated by Mushrooms Canada for my participation with their Blend & Extend project.

lobster mushroom ravioli

2014-10-28 21:28:00

Serves 4

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Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Dough

400 g flour
4 eggs

Filling

2 1-1.25 lb live lobsters (or ½ lb lobster meat)
2 tbsp butter
200 g shitake mushrooms, chopped
2 large shallots, finely diced
3 cloves garlic, minced
3 tbsp dry vermouth (or white wine)
½ tsp packed lemon zest
1/3 cup grated Parmesan
½ cup ricotta
salt and pepper, to taste

Sauce

3 tbsp butter
2 large shallots, finely diced
½ cup lobster stock
2 cup whipping cream
1 tsp truffle oil
salt and pepper, to taste
grated Parmesan, to serve
chopped chives, to serve

Instructions

For the dough, mound the flour on a work surface. Make a well in the center of the flour and add the eggs. With a fork, beat the eggs. Gradually pull in flour from the sides towards the center. The dough will soon start to take shape. With a bench scraper or your hands, work the dough, adding a drop of water if the dough is too dry or more flour if too wet. Knead the dough until soft and elastic, about 8 minutes. Cover the dough with plastic wrap and let it rest while you prepare the rest of the dish, about 20 minutes.
Put a large pot with 2 inches of water on to boil. Add the lobsters and cover. Steam for 10 minutes. Remove and place in an ice bath to stop the cooking. Over a bowl, remove the meat from the tails and claws, reserving the liquid. Return the shells, bodies and liquid to the pot and bring to a boil. Reduce the heat and simmer uncovered while you prepare the ravioli. When the liquid is reduced by half, strain the shells and set the lobster stock aside.
In a skillet, melt the butter over medium high heat. Add the shallots and mushrooms. Cook until tender, about 8 minutes. Add the garlic, cooking another minute. Deglaze the pan with vermouth. Add the mushroom mixture to a food processor along with the lobster meat, lemon zest, Parmesan, and ricotta. Pulse until combined, stopping before it becomes a paste. Season to taste with salt and pepper.
Instead of writing out the process of making ravioli, I suggest the above link to the recipe with photos from The Food Network. I couldn’t find my pasta wheel so I simply cut mine into squares using a knife. Bring a large pot of salted water to a boil. Add the ravioli. Cook until al dente, about 3-5 minutes. If necessary, cook the ravioli in two batches.
For the sauce, heat the same skillet used to cook the mushrooms over medium heat. Cook the butter while whisking until it starts to brown. Add the shallots and cook another two minutes. Add the lobster stock and cream. Simmer until thick and reduced. Season with truffle oil, salt and pepper. To serve, toss the cooked ravioli with the sauce. Serve garnished with fresh chives and grated Parmesan cheese

Notes

As a time saver, skip the homemade pasta and use wonton wrappers. If you don’t have access to live lobster, simply use lobster meat and substitute the lobster stock with white wine or sherry.

eathalifax http://eathalifax.ca/

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DISH | Roasted Mushroom Tart with Béchamel and Fried Sage

Kathy Jollimore — Thu, 09 Oct 2014 18:17:22 +0000

Why hello there sexy mushrooms.

Does it get any better than a variety of mixed mushrooms roasted with aromatic herbs, garlic and lemon, each one a flavor powerhouse, an umami bomb. I didn’t think so. But then add to that cheesy béchamel, a flaky buttery crust, savory fried sage, and you’ve got a vegetarian main worthy of any holiday feast. Alternatively, whip up this up as an appetizer and show those friends of yours you can take on Martha any day.

But you won’t find the recipe here. See, that’s why it’s been so quiet round here; I’ve been given so many amazing opportunities lately and it’s probably time I share them with you. This gorgeous mushroom tart recipe for Mushrooms Canada is just one of those incredible partnerships I’ve been meaning to tell you about. Because if there is one thing I love, it’s mushrooms. In everything.

Tomorrow on the Mushrooms Canada blog you’ll find everything you need to know about this roasted mushroom tart with béchamel and fried sage. I’d bookmark that now if I were you. You may just find yourself spending hours perusing all the other incredible mushroom recipes from fellow Canadian bloggers.

Eat all the mushrooms. Oh, and Happy Thanksgiving.

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DISH | Mushroom Quesadillas Go Pink

Kathy Jollimore — Mon, 30 Sep 2013 13:48:04 +0000

I’m pretty stoked to announce that I am part of an amazing group of Canadian bloggers contributing to the Mushrooms Canada Go Pink Campaign . In it’s fourth year, the Go Pink campaign raises much needed funds for the Breast Cancer Society of Canada to support research into the prevention, early detection, and treatment of breast cancer.

This October, Canadian mushrooms in pink cartons will make their way onto grocery store shelves across the country. For every carton purchased, Canadian mushroom farmers will donate a portion of the proceeds to the BCSC. To make the deal even sweeter, Mushrooms Canada and some of our country’s top food bloggers are bringing you seven mushroom filled recipes, one every Tuesday from September 24 – Nov 5. Tomorrow yours truly is featured and I could not feel more honoured to be among such talent and contribute to such a worthwhile cause.

If you missed last week, Mardi of eat.live.travel.write. shared a Meditterranean Mushroom Stuffed Tomato recipe that I pretty much want to eat right now. With six more recipes including this cheesy Mushroom Quesadilla, you’ll have a hard time deciding which to make. Hell, make ’em all. Just be sure to grab those Go Pink mushrooms because supporting breast cancer research doesn’t get any easier.

Plus, instead of writing down all these amazing recipes, Mushrooms Canada is also hosting a Pinterest Pin Party October 8. Loads of recipes from Canada’s top bloggers, more mushroom love than you’ll know what to do with, and even prizes. Sounds like a time. You should probably join us and show breast cancer exactly what we think of it.

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DISH | Happy birthday to me + mushroom ramen

Kathy Jollimore — Mon, 17 Jun 2013 19:54:00 +0000

In case you haven’t heard, my birthday has recently come and gone. I generally welcome each birthday, celebrating the happiness of the past year while looking forward to all that’s to come. I’ll admit, however, this one was different. Remember that cross roads I had mentioned? Well, currently my days are spent trying to figure out my next move, what career path to take before we can make our resto-cafe dreams come true. Needless to say, it’s been taking its toll. So when the big day drew near, I wasn’t the least bit excited.

But, like always, the clouds parted and the sun shone through.

This birthday, besides the amazing gifts from the man, I got to spend my birthday with a crew of food bloggers from across Canada. Nothing like a twitter party to lift the spirits and remind you of everything you have to be grateful for. The party celebrated the release of Get Your Grill On with Turkey & Mushrooms, an e-book collaboration between Mushrooms Canada, Turkey Farmers of Canada and ten of Canada’s best food bloggers, many of whom I had the pleasure of meeting at FBC2013. I was beyond thrilled when Mushrooms Canada asked me to moderate the party because, if there is one thing I love more than anything, it’s talking food. Despite it being the fastest hour of my life, I wouldn’t have spent my birthday any other way. Big thanks to the team at Mushrooms Canada, Turkey Farmers of Canada and all the participating bloggers for making my day. Plus, the e-book is nothing short of incredible. I suggest hitting up the Mushrooms Canada and Tasty Turkey facebook pages, throwing a like their way, then getting your download on. These are 20 recipes sure to spices up your summer grilling.

But what this post is really about is the Back to the Roots grow your own mushroom kit. Part of the unbelievable swag at the FBC conference, Mushrooms Canada graciously gave all attendees a kit to take home. Somehow in all the craziness (like the lack of power during registration perhaps), I had totally forgot to snag one. As the weeks went by and the instagram pics started surfacing with the mushroom play by play, I knew I had missed out big time. But, lucky me, the awesome ladies of Mushrooms Canada whom I enjoyed a nightcap with at the conference went ahead and mailed me one anyway so I could get in on the action.

And action is exactly what I got. Both Brent and I became mesmerized, rushing to the windowsill each morning to see the progress. It was as if you could stand there and literally watch them grow. We even harvested at day 9, a day earlier than expected. I don’t know what’s going on in our house but I can’t wait to turn that box over and do it all over again. Uh huh, the kits can magically produce up to four mushroom harvests. You have got to hit up Back to the Roots to order one for yourself. Even better, share a pic of your fully grown mushrooms on their facebook page and they’ll send a kit to a school of your choice. How cool is that?

I eat mushrooms on the regular so when these bad boys were ready, I could easily have put them in just about anything. These oyster mushrooms, however, were destined for something bigger, something I’ve been obsessed with lately. If you read my last post – wait, what? you haven’t? Stop everything right now and get on that! – it’ll be no surprise that I went ahead and made me some ramen.

Needing some key ingredients, I jumped on the new ride (I also got an ol’ school bike for the bday) and pedalled my way to an Asian grocery store here in Dartmouth. I was hoping to make my own dashi with kombu and bonito but they carried neither. Looks like it’s commercial dashi stock for me. Have I lost you yet?

This recipe may not have the depth of flavor of proper ramen but it’s quick and easy and mad delish. It’s also one of those things that can be topped with just about anything, including the almighty egg. #putaneggonit

mushroom ramen

2013-10-03 18:43:23

Serves 2

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Ingredients

2 tsp sesame oil
3 cloves garlic, minced
2 tbsp ginger, minced
3 cup sliced mushrooms, shitake & oyster
2 cup chicken stock (homemade of course)
2 cup boiling water
2 tbsp dashi
2 tbsp soy sauce
200 g ramen (4 blocks)
1/2 cup spinach, chopped
4 green onions, diced (we also grew these in the windowsill!)
2 eggs, soft boiled
1/2 cup corn, cooked
2 pieces kim nori (a Korean seasoned nori) or regular nori halved

Instructions

In a large pot, heat the sesame oil over medium high. Cook the garlic, ginger, and mushrooms about 5 minutes. Add in the chicken stock. Dissolve the dashi in the boiling water. Add to the pot and simmer 10 - 20 min, depending on how hangry you are. Season to taste with soy sauce. If you favour a clear broth, simply strain, reserving the mushrooms for the top.
To soft boil the eggs, boil 6 min. Remove and rinse with cold water.
For the ramen, bring a pot to a boil. Add the noodles and cook til tender. The timing will depend entirely on your noodles. The Rooster brand instant noodles take about 2 min. Drain.
To assemble, pour the broth into two bowls. Add in noodles. Top with spinach, egg, corn, green onions, mushrooms, and as much nori as you like. Some recipes want you to wilt the spinach but why bother when the hot broth will do that for you?
With this being so incredibly easy, no doubt my ramen obsession will be brought to a whole new level.

eathalifax http://eathalifax.ca/

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