Lobster Ravioli & Fig Salad

Menu:
Lobster Ravioli from Trader Joe's with Pinenuts and Butter Sauce
Fig, Prosciutto and Arugula Salad

Notes:
Our friends Chris & Penny were in Italy this summer, and brought back this lovely balsamic vinegar straight from the source -- Modena, that is. It was absolutely delicious drizzled over this salad.

By the way, holy hiatus! To say I have been uninspired in the kitchen is quite the understatement. I don't think we ate one meal before 8:30 pm during the Spring thanks to a busy soccer and baseball schedule. Quick and easy was the name of the game. And this Summer has been incredible! Our house has been filled with guests, fun and of course food. Not enough time to think about documenting it, clearly, but too much food! After losing 15 pounds over the winter, I've gained 10 back over the past couple months -- I need to get back on track. Such a bummer. Honestly, I don't really worry about the numbers, but there comes a point when enough is enough. Bottom line though, it's not easy. This meal certainly didn't help the issue, but it sure was delicious.

Truffled Lentils with Poached Egg & Ham

Menu:
Truffled Lentils with Poached Egg & Ham
Arugula Salad

2 T. Olive Oil
1/2 c. cubes of slab of bacon (I used 3 slices)
1 t. sherry vinegar
1 carrot, peeled
1 celery rib, cut in half
1 onion, quartered
1 c. Pardina lentils (I had to use regular)
1 herb sachet with 1-2 sprigs sage, 3 sprigs thyme, 1/2 t. black peppercorns, 1 t. dried red pepper flakes), tied in cheesecloth bundle
1-1/2 c. chicken stock
Salt and pepper
2 T. truffle oil
1/2 c. finely grated manchego
1 T. unsalted butter
1 t. white wine vinegar
4 eggs
4 slices of pata negra ham (I used prosciutto)

1. In a large pot, heat olive oil over medium high heat. Add diced bacon and sauté until golden brown, about 5 minutes. Add sherry vinegar to deglaze pan and allow it to reduce for about 1 minute.

2. Add carrot, celery, onion and lentils. Add herb sachet and cover with 1-1/2 cups water and the chicken stock. Cover and bring to a boil, then reduce and simmer until lentils are tender and cooked through, 35 to 45 minutes. Remove carrot, onion, celery and herb sachet and discard. Season to taste with salt, pepper and sherry vinegar.

3. Over medium heat, stir in truffle oil, add cheese and stir until completely incorporated. Remove from heat and gently fold in the butter.

4. Meanwhile heat 4 cups of water with the white wine vinegar over high heat. Use a whisk to create a whirlpool in the water then crack the eggs into a cup and slip them into the water one at a time. Poach until set, about 3 minutes. (Or, poach eggs like you normally would).

5. To serve, divide lentils between four bowls, top each with a slice of ham and a poached egg.

Chicken with Prosciutto and Lemon Caper Sauce

Menu:
Chicken with Prosciutto and Lemon Caper Sauce
Spaghetti Squash

No recipe. Take thin cut chicken breasts, dredged them in flour and put a piece of prosciutto around it. Next pan fried in some olive oil, and top with a sauce made by heating up lemon juice, olive oil, capers and a tiny bit of corn starch. The spaghetti squash was roasted, then tossed in olive oil with garlic and topped with parmesan cheese. Somehow, it ended up just being me and the little one tonight and he absolutely loved this meal.

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Menu:
Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins

Farfalle with Prosciutto, Spinach, Pine Nuts & Raisins
Serves 4

1/2 c. pine nuts (I used pine nuts and walnuts)
1/2 c. raisins (I used golden raisins)
1/2 c. boiling water
1/2 c. olive oil
6 cloves garlic, minced
10 oz. spinach, large stems removed, leaves washed and cut crosswise into 1-inch strips
1 lb. farfalle
1/4 lb. sliced prosciutto, cut crosswise into 1/4-inch strips
1/2 t. salt
1/2 t. fresh-ground black pepper
1/3 c. grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree oven for 5-10 minutes.

2. Combine the raisins and the boiling water. Let stand until plump, about 10 minutes.

3. In a large frying pan, heat the oil over moderately low heat. Add the garlic and stir for 1 minute. Stir in the spinach and cook, stirring until just wilted, about 2 minutes.

4. In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper and Parmesan.