Dave's Online Living Cookbook - Veal and Pork Ravioli's with a Butter and Sage Sauce

Veal and Pork Ravioli’s with a Butter and Sage sauce

These are very elegant tasting ravioli and always one of the top requested dishes at the Wine Wizards restaurant.  If you can’t get veal, you can substitute ground beef and they will still be great.  We will make them here with wonton or pot sticker wrappers to ease in the preparation, but if you make your own pasta, by all means use it.  Just roll it almost translucent and very pliable.  Also, this goes well with other sauces, but real subtle herb and butter sauces help bring out the delicate flavors of this ravioli in a wonderful way.

Dave's Online Living Cookbook Presents 'Buttermilk Pancakes'

“Life, within doors, has few pleasanter prospects than a neatly arranged and a well-provisioned breakfast table.” ~Nathaniel Hawthorne

It’s hard to resist the aroma of a neighborhood coffee house and the smell of fresh baked bread and pastries.  On the weekends, and especially when out of town, I love to spend the morning enjoying a cappuccino, reading, and people watching at a small bakery or neighborhood café.  When home with my boys on the weekend, the first thing they request when they wake up is pancakes.  Everyone should have a good, simple pancake recipe in their repertoire, because pancakes are just plain good!  Here are a few of our favorite breakfast ideas….

Pepperonata by Dave McElhinnie

Here is a dish I like to prepare in the summer when I have lots of red bell peppers and want a change from sautéing, roasting or grilling. This has a bit of brightness and goes especially well with bbq’d leg of lamb or a roasted chicken. Although tomato is not usually part of a traditional pepperonata, I like the effect here.

Pepperonata:
4 red, yellow or orange bell peppers, sliced
1 medium red onion sliced finely
2 clove garlic, smashed then minced
3 or 4 TBS good olive oil
1 ripe tomato, chopped
Salt and pepper to taste
Add all ingredients to a pan and gently cook over low heat, about a half hour till oil begins to separate and the peppers and tomato get soft and come together. Adjust for salt and pepper. Alternately, you can also do this in a baking pan in a hot 450 degree oven for a half hour or so. You can garnish this with Italian parsley or basil, a sprinkling of parmesan. It is also a great topping for bruschetta or a baked potato!
Happy eating!
Dave

For more recipes from Dave visit his page at http://coppergazette.blogspot.com/p/dave-mcelhennie.html