Return braising liquid to the stove and add brunoise of vegetables, beurre mont, and white wine vinegar. I warmed the leftover sauce and four meatballs, placed the pasta in a very large pot of boiling water with about 1 tablespoon of olive oil {to prevent sticking} and cooked it literally for only 5 minutes! Reduce heat to medium. Cook the mushroom ravioli in a large pot of boiling, salted water until the pasta is tender and the filling is hot. Where to Buy 5/5 gjetost cheesecake -- delicious but nothing special. Information current as of 6/1/2017 12:00:00 AM. Agnolotti is an Italian stuffed pasta that pairs well with an . Dust surface with flour and knead until dough becomes silky smooth, 10 to 15 minutes. Heat a tbsp of olive oil in a large non-stick frying pan. Toss in thehot pasta and turn to coat. Please check your email/spam to confirm. Add the butter, one or two cubes at a time, stirring constantly while it melts over low heat. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Bring a large pan of salted water to a boil. Meanwhile, prepare veggies. Melt butter. We also use third-party cookies that help us analyze and understand how you use this website. When the butter begins to turn golden brown, remove pan from heat and let sit for about 1 minute. Meanwhile, heat the butter in a large pan, ideally non-stick. Turin Pasta. Protein. Tip in the dry white wine and 4 tbsp of the reserved porcini water and crumble in the stock cube. Mushroom Agnolotti with Porcini Mushrooms in the filling will definitely impress! Bring a large pot of water to a boil. Add the Swiss chard leaves and stems and cook until warm, about 2 minutes. Yes, you can make filled pasta with just a rolling pin (wed highly recommend stainless steel or marble rolling pin for this job) and a sharp knife! Blanch leaves and stems separately in lightly salted boiling water until tender, about 3 minutes. 4.5/5 DOLCE coconut lime panna cotta -- smooth, airy, delicate. How to Make Cheese Ravioli with Chunky Tomato Sauce. Seared Filet with Mushroom Cream Sauce and a Giveaway! It should be thin enough to see your fingers but not translucent. Tilt pan so empty end is down and pour in milk. white truffle oil salt and pepper to taste Method: -In a thick bottom pot, saute the garlic, shallots, sage, in butter . With a little experimentation and good luck, we started with simple sauteed mushrooms and ended with a thick, garlicky mushroom sauce that took practically no time to throw together. Place butter in a pan and heat until it's melted, season with salt, then take off the heat and mix in the truffle oil (adjust the amount of truffle oil to your taste). If its too wet and sticky, add a bit of flour. FAQs Warm mushroom stock in a small saucepan over medium-low heat. Evil Shenanigans is Comin'! (2) Reduce heat and boil gently for 5 minutes, stir frequently. We personally prefer a bit more texture. A good pinch of kosher salt helps coax out the moisture for savory and tender mushrooms. This is perfect for our date night in! These cookies will be stored in your browser only with your consent. . 4/5 Repeat process with remaining dough until you have 3 pasta sheets. Privacy 1 garlic clove, minced Trust me, it will not overpower the pasta, but it will make its presence known! Strain the marinade into a saucepan and transfer the vegetables to another container. Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature. Calorie breakdown: 34% fat, 50% carbs, 17% protein. Mushroom Ravioli. Carefully drop the agnolotti into the pan. How to Freeze Homemade Mushroom Agnolotti? Coconut vinegar, soy sauce and garlic blend together to create a taste that's tangy, tart and a great match to the creamy, mild flavor of the agnolotti. Cook until they begin to caramelize and stir in the garlic and mushrooms. Cook for about 3-4 minutes. Ideally you should fit 5 per pasta sheet 3 Carefully fold over the pasta and push down to seal, making a tube. Notify me of any replies to my comment via e-mail. Add butter if it fits your vibethis helps to make the sauce a little bit more indulgent. Add the finely chopped wild mushrooms and porcini to the pan and fry until they are dark in colour, about 6-7 minutes. The cookie is used to store the user consent for the cookies in the category "Analytics". Ravioli Del Gamberetti. The flavour of porcini is rich and earthy and it adds great substance to the dish in both flavour and texture. It's been a busy week, so I was actually pretty grateful for the opportunity to take advantage of a bit of convenience food. Pour the ragu into a saucepan over medium heat. Add hot cooked ravioli, and toss gently. Buitoni Mushroom Agnolotti is filled with hearty portabella and cremini mushrooms, Grana Padano and Parmesan cheeses and made with non-GMO ingredients. Create your Italian Masterpiece with this easy to make Mushroom Agnolotti. Place the flour onto a kitchen surface and make a well in the centre. FETTUCCINE ALFREDO , flat noodles in a sauce of garlic, cream, butter, Parmesan and Romano cheese 23.00. Whisk in vinegar, salt, and red pepper flakes. Whats people lookup in this blog: Buitoni Mushroom Agnolotti Recipe; Buitoni Mushroom Ravioli Recipe; Buitoni Wild Mushroom . Thank you! 4 Add a pinch of salt (or truffle salt) and the minced shallot. Assembling and shaping: Press down with the side of your hand to seal along the long edge. The sheets should be at least 5 inches wide and approximately 14 inches long. Copyright 2022 James Beard Foundation. Thinly rolled homemade pasta dough stuffed with a creamy mushroom & cheese filling, all drizzled with truffle oil sauce is an elegant dish that you would find in fancy restaurants. Continue simmering 2 minutes. Add Swiss chard and cook until softened, 3 to 5 minutes. Boil the agnolotti until they float, and then 1 minute more. Using a slotted spoon, transfer to the butter and beet sauce and stir to coat. Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. 1 package of Buitonis Wild Mushroom Agnolotti For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Crack the egg into it and gradually mix with your hands. . So, I did something bad and other things. For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. This version is served with a black truffle oil sets off the silky soft mushroom cream stuffed pasta with sautd mushrooms sprinkled through the dish. This cookie is set by GDPR Cookie Consent plugin. There are 280 calories in 1 cup (109 g) of Buitoni Wild Mushroom Agnolotti. First, arrange your agnolotti (or any other filled pasta for that matter) in a single layer on large floured trays. Step 1. Agnolotti is a type of filled pasta from the Piedmont region of Italy. Wild Mushroom Agnolotti with Lemon Butter Sauce, The Everything Mediterranean Instant Pot Cookbook, The I Love My Instant Pot Soups, Stews, and Chilis Recipe Book, Fudge Brownie Salted Caramel Cheesecake Pie, Salted Caramel Apple Pound Cake (And a Giveaway! Dont defrost before cooking them. Analytical cookies are used to understand how visitors interact with the website. Place a tbsp of filling (or pipe) spaced out by approx 4cm across the length of the pasta sheets. Let the dough rest, covered with a damp towel, for 30 minutes to 1 hour before rolling it through a pasta machine. In a separate pot, cook the agnolotti in lightly salted boiling water for 2 to 3 minutes. The agnolotti, however, was the highlight of the night. Season with pepper, reduce the heat to low and add the cream. Remove from the heat and sprinkle with salt & pepper. Cook until it begins to soften, about two minutes. Then take them out and transfer them to bags or freezer-friendly boxes to save space. Place the mixture into the fridge whilst you prepare your pasta dough. How long you can keep them in the freezer depends largely on the filling, but you are best to eat them within 2-3 months from freezing. Cook the mushroom agnolotti according to package directions. If you like a smooth filling, go ahead and blitz it for longer. Plate several ravioli, topped with half the cremini mushrooms and a generous handful baby pea shoots. Mushrooms are a good companion for this kind of pasta and as you can see, they are the main ingredient in the 8th recipe on our astonishing list. Use your thumb to compress the dough around the filling making sure you dont leave any air pockets. Once the water is boiling, drop in the agnolotti, let them cook until they float for a minute or soa total of about . Homemade mushroom agnolotti makes an impressive vegetarian pasta dinner. a bit too much oil and salt. Gently place the agnolotti in the warm pesto butter. Divide dough into thirds. This cookie is set by GDPR Cookie Consent plugin. Remove the cover and cook for an additional 3-4 minutes. [wprm-recipe-jump] It's been a pretty exhausting month. I have a jar of dried mushrooms in my pantry. Add finely chopped onion and garlic and fry on low heat for 3-4 minutes. Use your thumb to compress the dough around the filling making sure you don't leave any air pockets. Cook for 30-60 seconds to infused to fat with garlic. Filled Pasta: How to Make Ravioli, Tortellini & Other Shapes at Home? Cook for around 5-7 minutes, until the mushrooms are golden brown. Here, you can learn how to recreate this sophisticated meal in your own kitchen! The cookies is used to store the user consent for the cookies in the category "Necessary". In a saute pan over medium heat, add 1 tablespoon butter, corn and onion. package Buitoni Wild Mushroom Agnolotti Drain remaining oil from the pot leaving only the crusty brown particles on the bottom. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Stir in parsley, sage, and mushroom mixture. Combine the mushrooms, onions, and butter in a skillet over medium heat. Place the mixture into the fridge whilst you prepare your pasta dough. All rights reserved. Preheat oven to 425. Pulse to combine and season with salt and pepper. Heat 5-7 minutes or until golden brown, stirring constantly. This convenient refrigerated package contains mushroom pasta that is ready to eat in just five minutes. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Carefully drop the agnolotti into the pan. Set them aside in a bowl. Ravioli Del Gamberetti. 3tablespoons heavy cream Mushroom Agnolotti - 9 oz. You also have the option to opt-out of these cookies. Add the white wine and lemon juice and allow to reduce for about three minutes. Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. The butter should immediately start sizzling and foaming up a bit. This will take about 10 minutes. The cookie is used to store the user consent for the cookies in the category "Other. Shock in ice water, pat dry, and set aside. Gently stir in the flour and garlic and cook for 2 minutes. To make the pasta dough mound the flour on a flat surface and create a well in the center, making sure the well is wide enough to hold the eggs without spilling. Knead the dough until the dough is soft, elastic and pliable. It's been a staple on the menu and I can definitely see why. Fold the dough over the top of the filling. One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. 33g. Spoon the oxtail and braising liquid over the pasta and top with shaved Ubriaco cheese. In a food processor, add corn mixture, along with Ricotta and Parmesan, and puree until smooth, set aside. In a sauce pan, saucte rosemary in butter until fragrant. Heat 5-7 minutes or until golden brown, stirring constantly. Toast the hazelnuts until slightly browned and smell nutty. Trim the edges to create a neat rectangle. Season with salt and pepper. Stir in broth, bring to a simmer, then stir in heavy cream. (3) Drain water and serve with Buitoni sauce. In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant. Put on a pot of salted water to boil. Season with salt and pepper. This mushroom ravioli is bought ready-made and only take. Threw a side salad together while the pasta cooked, spooned a bit of sauce on the plate, laid out a row of the cooked and drained pasta . Melt 2 tablespoons of butter in the saut pan. Cook ravioli according to package directions. Bring the dough together and form a ball. Whilst we have used wild woodland mushrooms in this agnolotti recipe, you can simply use chestnut mushrooms, but I wouldnt recommend substituting dried porcini. Use tongs to remove & plate the green beans, leaving sauce in pan. Reduce the heat to medium and add the shallot. - Freshly Made Italian Pasta, Sauces & Cheese. Combine the risotto, chard, mushrooms, cheese, chives, and parsley in a food processor. Remove stems from the rainbow chard, cut stems into 1-inch strips and dice the leaves. Sprinkle the onion with some salt. Spray your pasta sheets with a little water. However, if youre planning to make pasta regularly, its definitely worth investing in some great tools that make the process a breeze. This is so good, it doesn't need a sauce. Here are step-by-step Get inspired for meals with BUITONI pasta. Place oil in large skillet over med-high heat. Skim any impurities that rise to the surface and set aside. Add 1/2 cup of stock and bring to a simmer over medium heat. Sear the oxtail, in batches if necessary, until browned, about 3 minutes per side. The dough is ready when you can pull your finger through it and it snaps back into place. Remove the pancetta from the pan reserving the fat. Add the egg yolks, egg, milk, and oil to the well. BUITONI is used under license with Socit des Produits Nestl S.A., the trademark owner. Add the marsala and red wine, reduce by half (about 5 minutes). Add butter if it fits your vibethis helps to make the sauce a little bit more indulgent. Top with sage leaves and parmesan and y. It's a taste of Italy, Pinoy-style! Bring 6 quarts of salted water to a boil. Add the finely chopped wild mushrooms and porcini to the pan and fry until they are dark in colour, about 6-7 minutes. These cookies track visitors across websites and collect information to provide customized ads. Leave to simmer until the liquid has evaporated completely (otherwise your filling will be too wet). white cream sauce and Parmesan cheese (No Ricotta Cheese) 21.00 . Add carrot, celery and peppers. Heres what we have and use: I am under no illusion that truffles are expensive, so for this recipe, I chose to use truffle oil in the sauce to give it the flavour of truffle but without an extortionate price tag. Cook for about 3-4 minutes. I was thrilled to be selected as one of the lucky bloggers to test the new Riserva pastas from Buitoni. In a large heavy saucepan, melt butter over medium heat. Remove from heat. fresh garlic, minced 1 tsp fresh shallots, minced 1 tsp. Our Story Home-Made Pasta: Three Easy Pasta Dough Recipes & Ten Different Shapes, Smoked Salmon Mezzaluna Pasta with Lemon Dill Butter, Home-Made Spinach & Cream Cheese Ravioli with Lemon Butter Sauce, Butternut Squash Cappelletti with Sage Butter Sauce, Tinned Tuna Fish Cakes and Poached Eggs with Hollandaise Sauce, Delicious Pumpkin Pie (Without Evaporated Milk). BUITONI fresh pasta helps transform dinner into a delicious meal. Heat olive oil in a large saut pan over medium high heat. Half-moon shaped pasta generously filled with fresh Portobello and crimini mushrooms, imported Grana Padano and Parmesan cheeses and fresh-roasted garlic. The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind Americas food culture and champion a standard of good food anchored in talent, equity, and sustainability. Add the reserved marinade to the pot. Ingredients: 1 (9 oz) Buitoni Wild Mushroom Agnolotti, prepared according to package directions; 2 oz pancetta or bacon, diced small; 1 small shallot, minced Meanwhile, melt the butter in a saucepan over medium heat. Agnolotti del plin con ricotta ed erbette Da Noi a Noi by Mercat . WILD MUSHROOM AGNOLOTTI (2 SERVINGS) Ingredients 1 tsp. Toss lightly to cover the pasta lightly with the pesto butter sauce. Add the diced shallots and cook, stirring frequently, for 30 seconds to 1 minute. Absolutely! Fold the dough with the filling over from the outside so that you can press the edge cleanly onto the dough sheet. Repeat process until all pasta is used. With your thumb and forefinger, pinch filled dough at 1-inch increments, leaving about 3/4 inch between each pocket of filling. Directions Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. It had to be have ingredients anyone could find at their local supermarket. Cook for 5 minutes, stirring occasionally, then add Parmesan. Carbs. Crumble fried sage leaves by hand and sprinkle over dish. Cook until most of the stock is absorbed, stirring often, about 3 minutes. Missy Robbins's Solution to the Classic Dessert Dilemma, The 2022 Bid for Good Fall Auction Is Live, Beard House Fellows Presented by Capital One: Beard Box By: Jacob Trinh. Ad Options Homemade Mushroom Ravioli, Mushroom Agnolotti, Mushroom Agnolotti Recipe, Mushroom Ravioli Recipe, Wild Mushroom Agnolotti, Wild Mushroom Ravioli, Tools and Equipment Needed To Make Mushroom Agnolotti. Thanks. Step 2: Prepare the mushroom ravioli sauce. Preparation In a saute pan cook the pancetta until crisp. I got a pack of the Wild Mushroom Agnolotti and I was tasked with coming up with a sauce to compliment the pasta. If your dough is too dry, add a tbsp of water. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. In the end, I developed a flavorful sauce with chicken broth as its base. Using a fluted cutter, cut into small pillows (these should have three fluted sides, as shown in the photos above). Pour the ragu into a saucepan over medium heat. Place the flour onto a kitchen surface and make a well in the centre. Melt the butter. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Luxurious and elegant. Bring a large pan of salted water to a boil. Place a tbsp of filling (or pipe) spaced out by approx 4cm across the length of the pasta sheets. I could eat mushrooms all day long so this was perfect for me! Mix the mushrooms with the ricotta, cream cheese, olive oil, sauted onion, season with salt and black pepper. Season the mushrooms. Add cream and stock, and salt&pepper to taste . Jonathan Benno prepared this intricate stuffed pasta at the Beard House during his tenure as chef de cuisine at Per Se in NYC. Flip the agnolotti frequently to prevent over-crisping, careful not to break the pasta pockets. 3 Bring a large pot of salted water to a simmer. INGREDIENTS: DOUGH: DURUM FLOUR (SEMOLINA, DURUM WHEAT FLOUR), EGGS, WATER, CANOLA OIL. Remove from skillet. Using a fluted cutter, cut into small pillows (these should have three fluted sides, as shown in the photos below). This will take about 10 minutes. . The combination between the mushrooms and the green beans, with creamy walnut sauce above them, makes this an amazing option for dinner. Thanks a bunch! However, homemade pasta stands head and shoulders above the shop-bought pasta, so whenever we have time, we make it from scratch at home. Normally made slightly smaller than ravioli, agnolotti are square or rectangular with three fluted sides. 2 tablespoons extra virgin olive oil 1/4 cup chopped onion 2 small butternut squash Salt to taste 1 cup water 2 tablespoons butter 4 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.) Addthewhite wine and lemon juice and allow to reducefor about three minutes. Cook until most of the stock is absorbed, stirring often, about 3 minutes. Add the white wine and lemon juice and allow to reduce for about three minutes. The suppliers of our other ingredients cannot guarantee that the milk they use comes from non-rBST treated cows. Strain the ravioli and add to the skillet with the cream sauce. When we are short on time and resort to buying ready-made ravioli in the shop, we have two firm favourites: Beetroot & Goats Cheese Girasoli (which you can make at home too, following our recipe here) and Truffle Agnolotti. No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows. However, light does not mean bland, oh no! Spray your pasta sheets with a little water. After you have added half the butter remove the pan from the heat and add the remaining butter. If it's too wet and sticky, add a bit of flour. Roz Tip in the dry white wine and the 4 tbsp of the reserved porcini water and crumble in the stock cube. Cook until it begins to soften, about two minutes. In a large, heavy skillet, heat the olive oil. Lay oxtail on a paper towel to absorb excess marinade and season with salt and pepper. While you do this you will want to boil the pasta for four minutes. Return pot to the stove, add the reserved marinated vegetables, and cook over medium heat, stirring occasionally and scraping the glaze from the bottom of the pot, until golden brown, 3 to 4 minutes. Fried Agnolotti with Cream Cheese & Spinach via strandsofmylife.com Add the rice and cook, stirring constantly, until toasted, about 1 minute. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Trim away any excess pasta 4 Pre-heat a large non-stick skillet to medium low. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. But opting out of some of these cookies may affect your browsing experience. Garnish with chopped parsley, grated fresh parmesan, and the crisped pancetta. * SGS VERIFIED THE BUITONI FOOD COMPANY PROCESS FOR MANUFACTURING THIS PRODUCT WITH NO GMO INGREDIENTS sgs.com/no-gmo. It does not store any personal data. The starchy pasta water makes the sauce! Midterm Practicals and Things that Make me go "F*CK OFF!!! Simpler to make than many filled pasta shapes, agnolotti are made by folding the pasta sheet over the filling, rather than stamping out individual shapes with filling sandwiched between two sheets of pasta dough. Ravioli Di Uovo. In a saute pan cook the pancetta until crisp. Add the rice and cook, stirring constantly, until toasted, about 1 minute. Sprinkle with toasted walnuts and Parmesan cheese and serve immediately. This cookie is set by GDPR Cookie Consent plugin. fresh sage leaves, chiffonade cut 2 Tbs. Add the agnolotti to the Swiss chard and toss to combine; divide among 4 plates. Add the uncooked agnolotti in a single layer along with the sage leaves. This is the perfect meal for a crazy weeknight or a last minute dinner party on a weekend! Lay a sheet of pasta across a lightly floured surface so that the long edge is facing you. Leave to simmer until the liquid has evaporated completely (otherwise your filling will be too wet). Mushroom Ravioli. ", Slacking off, Starters and School Stories, More Pizza, Sourdough Starter Update, and Weekend Baking, Waiting for grades, and other observations. Wow mushrooms and pasta is a winning combination. Allow to cook further for about 2 minutes. Keep in the refrigerator until ready to use. I got a pack of the Wild Mushroom Agnolotti and. ), Cheesecake Stuffed Chocolate Chip Cookie Bars, Honey Roasted Peanut Chocolate Chip Cookies, Kerrygold Aged Cheddar with Irish Whiskey Spread and Dubliner Crispy Cheese Crackers, Peanut Butter Oat Cookies with Chocolate Fluff Filling, Beer Cheese Crackers with Beer Cheese Spread, Butterscotch Cheesecake Topped Chocolate Chip Cookie Bars, Cranberry Oat Spice Cake with Coconut, Chocolate, and Pecans, Double Bacon Cheeseburger with Avocado Slaw, Chocolate Peanut Butter Pudding Poke Cake, Chocolate Filled Pecan Shortbread Sandwich Cookies, Four-Cheese Grilled Pimento Cheese and Bacon Sandwiches, Baked Eggs with Homemade Sausage and Grits, Chocolate Mint Filled Shortbread Snowballs, Pumpkin Banana Cranberry Chocolate Chip Blondies, Apple Bacon Potato Cakes with Poached Eggs, Spiced Brown Butter Toffee Chocolate Chip Cookies, Chocolate Peanut Butter Double Layer Crisp Rice Treats, Crunchy Peanut Butter Chocolate Chip Muffins, Dark Chocolate Chip Pavlova with Strawberry Whipped Cream, Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting, Steak Salad with Poached Egg and Creamy Chive Dressing, Grilled Peach and Vanilla Cake Trifle with Golden Syrup Whipped Cream, Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting, 1554 Black Ale Doughnuts with Mocha Black Ale Glaze, Double Dark Chocolate Chunk Coconut Cookies, Shredded Beef Sliders with Carrot Apple Slaw, Jam Filled Banana Cupcakes with Peanut Butter Frosting, Chocolate Chip and Candied Bacon Pancakes with Nutella Maple Syrup, Dark Chocolate Peanut Butter Chip Cookies, Cornbread Topped Turkey and Green Chile Casserole, Gingerbread, Pumpkin, and Sticky Toffee Trifle, Chocolate, Coconut, and Red Curry Crme Caramel, White Chocolate, Cranberry, Pecan, and Sweet Potato Cookies, Cinnamon Crepes with Spiced Pumpkin Mousse and Graham Crumble, Sweet Potato, Apple and Caramelized Onion Gratin, Sweet, Smoky, and Spicy Pizza on a Bock Beer Crust, Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting (Just Desserts Challenge), Schweinshaxe, Sptzle und Rotkohl (Pork Knuckle, Spaetzle, and Red Cabbage), IFBC 2010, or What I Did on My Summer Vacation, Japanese Shortcake Jelly Roll with Chocolate Whipped Cream, Coconut Curry Shrimp with Spicy Peanut Noodles, Chocolate Cardamom Cupcakes with Chocolate Cream Cheese Frosting, Shredded Garlic Beef Tacos With Pickled Onions, Raspberry and Chocolate Ganache Cake with White Chocolate Buttercream, Toasted Coconut and Chocolate Chip Blondies, Zinfandel Braised Chicken Thighs with Mushrooms and Polenta, Peanut Butter Cream Pie with Chocolate Whipped Cream, Chicken Enchiladas with Chipotle Sour Cream Sauce, Pan Seared Chicken with Creamy Polenta and Bacon, Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting, Oatmeal Peanut Butter Chocolate Chip Cookies, Pasta with Zinfandel Tomato Sauce and Ricotta.