That looks beautiful Franci. My trouble is, I make the beet ravioli with homemade ricotta cheese.. They are extremely fragile, they often leak which melts the pasta dough and they break open during boiling. Then, the water is cloudy and I can't see what the heck is going on. I am catering a large wedding next week and have to make a couple hundred of these guys. I would love the recipe if you have it.
Last night, we were getting ready for an event this weekend.
Friend of mine knows the people who work at the garden at Rutgers. They gave me a huge bag of peppers. Ghost Chiles and Habaneros. I made a basic hot sauce base. Boiled carrots, white vinegar, garlic and onions, added some orange juice, sugar and salt, then a ton of peppers.. Simmered for about 25 minutes and the blended. Once I had the base, I mixed brown sugar and fish sauce into on of the jars to test. It was delicious. I am going put this in little bottles and give it out to some people.
Started the Demi Glace last night
Made a roasted vegetable stock as well and a shrimp stock and a chicken stock.
Dinner last night was the last of the pea shoots. Miso glazed scallops. They were terrible. They were those wet scallops. I don't think I have ever had them before but, was hoping they would be good. They were from this Spanish only speaking fish shop in Elizabeth. They leaked water and then fell apart. I don't know who would think that is ok to treat a scallop like that.
Pea shoots were really good. Pork chop for the little one. Double thick pork chop, internal temp was 128.
Edited by basquecook, 22 November 2013 - 08:15 AM.