Economical meals star in Cuisine

(Homemade raviolis are little pillows of delight)

The latest issue of Cuisine of the Hudson Valley is now available. This biannual, free publication which I edit focuses on food and culinary trends. It can be found at many area markets, gourmet and wine stores and tourist sites.

Check it out.

The cover story by Kathianne Boniello focuses on back-to-basics cooking: making meals yourself that are more economical in the long run, better for you and simply taste great.
Homemade tomato sauce is a good example of something that is easy to make, costs a lot less than the prepared varieties and tastes so much better. Sauce is a regular part of my repertoire, so it was no problem bringing in a pot of sauce for the cover shot, which was done by Journal photographer Lee Ferris. Fresh basil and oregano round it out along with cans of imported Italian tomatoes. What more do you need?

I recruited my recipe for homemade ravioli from my blog for the magazine, and my colleague, Theresa Marquez, took a look at the many varieties of mushrooms that are grown right here in the Hudson Valley.

There are refreshing recipes for cool drinks, a story with recipes from the Culinary Institute of America in Hyde Park on how to pair beer with food and cool new tools for your grilling pleasure.
In case you don't live in the Hudson Valley and can't find Cuisine, here are the recipes for homemade ravioli and a grilled shiitake appetizer that uses fresh, locally grown mushrooms.

Enjoy the feeling of making food that satisfies not only your taste buds but your wallet as well.

Ravioli with Gorgonzola-Walnut Stuffing

For the pasta:

1. 3⁄4 cup of whole wheat flour
2. 3⁄4 cup of semolina
3. 11⁄2 cups of white flour
4. Dash of salt

• Mix together the flours and salt in the middle of a large breadboard. Make a well in the center and add 1 cup of water and 3 tablespoons of extra virgin olive oil. Keep some water in a cup nearby in case you need more liquid.
• Mix carefully with a fork until the liquid is incorporated and you have a nice dough that is neither too wet nor too dry.
• Knead it together, then cover with plastic wrap and let rest for about 30 minutes while you prepare the filling.

For the filling:

1. 1 pound of ricotta
2. 3⁄4 cup crumbled gorgonzola
3. 1⁄2 cup toasted walnuts (brown lightly in a 300-degree oven for about 5 minutes)
4. 1⁄2 pound homemade mozzarella, diced small
5. Generous gratings of Parmesan and Romano cheeses
6. Handful of fresh Italian parsley, chopped
7. Grating of fresh nutmeg
8. Freshly ground black pepper

• Mix all ingredients together in a large bowl. Set aside while you roll out the dough.
• If you’re using a ravioli pin, roll out two sheets of dough about 11 by 13 inches (they should be a little wider than the width of the ravioli pin).
• Set the sheets of dough on separate breadboards or a large tabletop. Sprinkle a generous amount of semolina or cornmeal on the work surfaces so the dough does not stick.
• Layer the filling on top of one sheet of dough, about an inch or so from the edges; cover with the other sheet of dough.

• Roll the ravioli pin carefully over the filled dough to score the shapes.
• Using a ravioli cutter or pizza wheel, cut the sides of the dough first, discarding the uneven edges. Cut the rest of the raviolis and spread apart to dry on a large breadboard or table dusted with semolina or cornmeal.
• Make sure the edges of the ravioli are well sealed, pinching shut any open areas.

To cook:

• Bring a large pot of water to boil. Add a good amount of salt.
• Carefully drop the desired amount of ravioli into the boiling water.
• Fresh ravioli cook quickly. When they rise to the surface of the water (about 1 -2 minutes), they should be done.
• Remove the raviolis from the water using a hand strainer rather than dumping them into a colander.
• Serve with your favorite tomato sauce or pesto.

You can freeze ravioli for later use by layering the uncooked pasta on a baking sheet covered with wax paper and sprinkled with semolina or cornmeal. You can do multiple layers this way.
Cover the whole sheet with aluminum foil and pop it in the freezer. The next day, put the ravioli in a large plastic bag without worrying about their sticking together.

(These shiitake mushrooms are grown in the Hudson Valley/Theresa J. Marquez photo)

Grilled Shiitake Appetizers a la Gary

(Recipe adapted for the home kitchen by Theresa J. Marquez)

1. 1⁄4 cup olive oil
2. 1 teaspoon Tamari (Japanese soy sauce)
3. 1⁄2 teaspoon balsamic vinegar
4. Kosher salt, to taste
5. Freshly ground black pepper, to taste
6. 1 pound fresh shiitake mushrooms, stems on
   

1. Prepare the grill; preheat to medium. The use of a grill wok or vegetable screen is perfect for this recipe or use an appropriately sized piece of heavy-duty aluminum foil placed on the grill rack to prevent the mushrooms from falling through the grate.
2. Combine the olive oil, Tamari, vinegar, salt and pepper together. Lightly brush the tops and bottoms of the shiitake caps with the oil mixture, leaving the stems clean.
3. Place on the preheated grill, cap sides down, on the foil or grill screen.
4. Lower the lid and roast until the mushrooms have darkened and are slightly soft, about 10 to 12 minutes.
5. Remove from heat and arrange on a serving platter.
6. Lightly sprinkle with salt and a hefty grinding of black pepper.
   

They are ready to eat, using the inedible, woody stems as a handy handle.