Wednesday, December 29, 2010
10 ounces mushroom ravioli or cheese-filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces button (table) mushrooms, sliced
¼ cup of chopped walnuts, shelled and chopped
1 clove garlic, minced
1/4 cup brandy
1 cup heavy cream
1/2 teaspoon nutmeg
Salt and pepper
1/2 cup grated parmesan cheese
Directions: Prepare ravioli according to package directions; drain. Next, over medium heat, pour olive oil in a skillet (or spray Pam Olive Oil) and cook mushrooms until tender. Next add 1/4 cup of chopped walnuts, add garlic and brandy, and cook for 2 minutes. Slowly stir in heavy cream and bring to a simmer. Season with nutmeg, salt, and pepper. When cream has thickened, stir in 1/4 cup of parmesan cheese. Then, stir in cooked ravioli, and gently simmer for 1 to 2 minutes. Serve with parmesan, garnish with walnuts and serve with garlic bread, and salad. Makes 2 servings.
Monday, December 20, 2010
Friday, December 17, 2010
Perhaps truly the most Twilightful thing for me, Gina Meyers, cookbook author spreading her message of reigniting a passion for cooking and creativity and getting people back into the kitchen creating. Truly the most Twilightful thing is to get the opportunity to meet awesome people, newscasters, community relations managers, fellow authors, and fans. To feel at home and if my message is making a difference is truly a very rewarding experience. If Channel 9 offered me a Here's The Scoop With Gina Meyers, I would move there in a heartbeat!!!