barbecued salmon and vegetables
Dinner at Nicole’s is always a surprise and an adventure. Her menus are often contemporary but she also loves and collects retro cookbooks.
Although Nicole does almost all of the cooking, Bryan and I do pitch in from time to time.
Nicole has a pasta machine and asked me to make ravioli. Yikes!!!
The next time I make ravioli for her, I hope I’ll remember not to roll out all the strips ahead of time, because they did get a bit dry before I was finished stuffing.
Bryan and I fried up the leftover ravioli and covered them with
leftover whipped cream!!! "Pretty good," as my dad would say.
Anyway, the filling was excellent. In fact I just spooned up all the leftover filling for a pre-dinner snack yesterday and made up my mind to try it in perogies sometime.
BEET & BOURSIN PEROGIES
½ lb red beets
3 oz Garlic and Herbs Boursin cheese
½ tsp salt
¼ tsp pepper
· Preheat oven to 400 degrees.
· Pierce beets with a fork. Wrap in aluminum foil and roast 1 hour.
· Peel, chop, and place in food processor.
· Add cheese, salt, and pepper.
· Squeeze lemon and add juice to food processor.
· Blend well.
For my mother’s unbeatable perogy dough and instructions, see:
If you decide to make ravioli instead of perogies, toss the cooked ravioli in melted butter. Then sprinkle with red wine vinegar and parmesan. J