Four cheese ravioli

After learning of my success in a cooking class in the fall of 2012, Marko was inspired with a Christmas gift that keeps on giving - an Imperia pasta machine. This sturdy little piece of machinery is wonderfully simple to use and has stayed with me through four apartment moves, always securing a prominent spot in my kitchen. 

Similar to scallops at just about any restaurant, I have a hard time not ordering ravioli at the Italian ones. Four cheese ravioli scores high on the nostalgia list for me - up there with weekends in Monkton and Lord of the Rings marathons. 

While the ideal sauce is Gigi's red sauce, it's only made once per year (and if she really likes you, on rare birthdays). Luckily, four cheese ravioli is highly adaptable - jiving with anything from pesto to a garlic cream sauce to mushrooms & sun-dried tomatoes. 

To start, you need to settle on your pasta dough recipe. Hazan, Beard, Stewart and every other accomplished cook has their take on the right ratios. Find the one that works for you and master it. But note, the eggs and the flour are important too. I always go organic for my eggs, but rotate between all purpose and Italian '00' flours depending on what's in my kitchen at the time. 

We use fresh (& drained) ricotta, parmigiano reggiano, fontina and fresh mozzarella. Heavy on the ricotta, light on the mozzarella. Find the balance that works to your tastes, grate & blend the cheeses, and season the mixture generously with pepper and some salt (remember, there's salt in the cheese). Once you're happy with the flavor, add one egg to help bind. If my cheese mixture is binding well on its own, I sometimes skip this. And not so I can eat any leftovers out of the bowl.

Using your pasta machine, roll out your dough to the second thinnest setting. Scoop a scant tablespoon of filling along your dough, leaving about 1.5" between each scoop - I always find they can be much closer than I initially think. Dip your finger in a ramekin of water and run along the seams, fold your pasta over to close, and cut to make individual pieces. Ensure the air is out before closing the seams on either side of your ravioli, using a bit more water if needed. Set on a plate or tray covered with semolina flour until all your raviolis are ready.

While I make the pasta, Marko is in charge of the sauce. In a large enough skillet to hold all the ravilois once they're cooked, heat a couple tablespoons of olive oil and chopped garlic until the garlic becomes aromatic then mix in two cups of sliced mushrooms. Once they're coated in the oil add in a teaspoon of crushed red pepper and turn the heat to low and cover the skillet. This method will allow the mushrooms to release their moisture, giving the sauce a lovely earthy flavor.

Once the mushrooms have cooked for a five minutes you can add your raviolis to a pot of salted boiling water. Fresh pasta cooks quickly and then they come to the top they are done. Scoop out the raviolis and place into the pan with the sauce. Turn the heat back to medium and carefully fold the mushrooms in together with the sauce. Add in a quarter cup of cream and cook for five minutes until it's all happy and delicious.

Transfer the raviolis and sauce to a shallow bowl and add finely grated parmigiano reggiano cheese on top. 

Bone-in Pork Chops

It probably won't surprise you to know that Laura and I love pork. BBQ'd pork, kobasica, Marko's homemade bacon, schweinehaxe, mortadella, prosciutto - few animals provide such a versatile and delicious bounty. If you don't have 12 hours and a smoker or a band of butchers and a winter, bone-in pork chops are a fantastic way to satisfy a piggy craving.

We prefer thick (at least 1 inch) bone in pork chops with a nice fat cap around the chop that we get from our local butcher. Our secret to tender, evenly cooked, delicious pork chops is our trusty sous vide* machine. We do a pre and post sear heat on our cast iron skillet and cook the chop sous vide for an hour at 144F/62C. As the skillet is heating up, pat the pork chop dry to ensure a good sear and season simply with salt and pepper. Once that cast iron is screaming hot, sear the pork chop for about a minute per side. 

After the pre-sear, place the pork chop in a sous vide bag (we often use a freezer bag) along with a happy knock of butter and fresh thyme or sage. Ensure that the entire pork chop is submerged for the duration of the cook. After an hour, re-heat the cast iron and remove the pork chop from the bag. You can reserve the juices to make a pan sauce, but it's important to pat it dry again before doing your final sear. Similar to before, sear on each side for a minute. 

*If you're unfamiliar with sous vide cooking, check out chefsteps.com. In addition to spreading the gospel of sous vide cooking with beautiful content, they're dedicated to making a better world by making us better cooks. 

Palačinke

From our earliest cooking adventures, our closest friends have realized that a 6PM dinner time can quickly become 8PM. But, as those same friends have noted, we've gotten better. It comes from a tendency to construct elaborate feasts - not over the top 12-course menus, but each ingredient is carefully considered. We go the long way, to the peril of our appetites. 

As a result, priority tends to fall on the main course, and poor little dessert becomes an afterthought. However, Laura likes to end every meal with something sweet and luckily Marko has an easy dish that fits the bill.

Palačinke are the Balkan version of crêpes. This recipe is quite forgiving, but as a rule of thumb mix equal parts eggs (a kitchen scale is easier than measuring cups) and and liquid ingredients. A large egg typically weighs approx. 65 grams, so if you use two eggs, you'll want to add an equal weight of milk and/or water. I like to use 2/3 parts milk to 1/3 part sparkling water (club soda is fine). To make the batter gradually whisk in flour. You'll want to use half the weight of flour that you used for the milk/water or eggs.

To your batter you'll want to add a pinch of salt and sugar, and if you're making sweet crepes, a few drops of vanilla extract does wonders. Once whisked and smooth (it shouldn't be too thick like american style pancake batter), let rest covered in the fridge for 30 minutes. 

Making the crepes takes a bit of practice, but is quickly mastered. Heat a non stick skillet with a drop of oil or butter (or of you're boss, a bit of lard). You want it to heat through but not to the point that the oil/butter/lard is smoking. Pick up the skillet and with a smooth motion of the wrist swirl the melted fat around. This is the same motion you'll use once you add the batter.

Using a ladle or measuring cup, spoon approximately 1/3 - 1/2 cup of the batter onto the center of the pan while holding it with your other hand. The first moments are critical to spread the batter to the edges by tilting the pan in a circular motion. Each side takes approximately two minutes to cook through. If you notice it's cooking too hot just turn down the heat. Using a spatula or an impressive flick of the wrist, flip the crepe to cook on the other side. 

Once finished on both sides, transfer to a plate and cover with a clean kitchen towel to keep warm. Add another dollop of your chosen fat and repeat the process until all the batter is done. 

The possibilities for palačinke fillings are endless! A few of our favorites are:

• Peanut butter (and/or Nutella), honey, and sliced bananas
• Ground walnuts and honey
• Grated fontina cheese, mushrooms, and spinach (once you fill the crepes, bake at 350F for approximately 5 minutes until the cheese has melted).