It's a Marshmallow World

This year I made marshmallows for friends at work. It's amazing how different a homemade marshmallow tastes from the plain-jane stuff from the bag. They are fragrant, light, and not overly sweet. Shockingly, they are very simple to make, although not the tidiest of candies, they are delicious.

Below is the recipe that I lifted from Martha Stewart. Although I did add a step at the end after cutting into pieces you can toss them in confectioners sugar to keep them from sticking together.

Homemade Vanilla Marshmallows

Makes about 60-75 large marshmallows

• 2 envelopes unflavored gelatin
• 1 1/2 cups sugar
• 2/3 cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

1. Coat a lasagna dish with plastic wrap and brush with vegetable oil. I used a paper towel dabbed in oil to make sure not too much oil is left on the plastic wrap.
   
2. Add 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
3. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
4. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
5. Pour mixture onto prepared baking dish; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
6. Using kitchen sheers, cut the marshmallows into desired size and toss in confectioners sugar.
   

Mascarpone Ravioli with Sweet Corn

Tom and I recently ate at Al Di La in Brooklyn. There I had an amazing ravioli with sweet, fresh corn. It inspired me to try and make my own. Al Di La's is still eons better, but I was able to come up with a tasty ode to Al Di La. Homemade pasta shouldn't be something that intimidates you, but sometimes you just don't want to go through the hassle. For these raviloi's I used wanton skins which work like a charm.


Mascarpone Ravioli with Sweet Corn

for the Ravioli:
Wanton Skins (it's you're call to use the squares or rounds)
8 oz. Mascarpone cheese
2 Tbs Honey
Salt
Pepper

for the Sauce:
2 Shallots, minced
4 Tbs Butter
1/4 C Cream of Corn Soup
1 Ear Sweet Corn, with kernels cut from the cob
Salt
Pepper
Sage, Parsley, or Thyme for Garnish

For the ravioli, mix the cheese and honey together and season with salt and pepper to taste. Place a dollop (slightly more than 1 Tbs) of the cheese mixture in the center of the wanton skin. Moisten the edges of the wanton skin with water and cover with another wanton skin. As much as possible press the out air. Repeat this process until the all of the cheese mixture is used and set raviolis aside.

In a saute pan, sweat the shallots in the butter seasoned with salt and pepper. You don't want the shallots to brown, just soften and become translucent. Add the cream of corn soup and simmer on low until it begins to thicken. TIP: If the sauce ever becomes too thick you can add a bit of pasta water to thin it out. Add the fresh corn kernels and remove from heat.

At this point, drop the ravioli into boiling salted water. They will cook very quickly and float to the top (make sure to stir the pot so they don't stick to the bottom). Once the ravioli is cooked, transfer to the saute pan of corn sauce and toss.

Garnish with fresh herbs (thyme, parsley, sage all work).

Roasted Salmon and Yogurt Sauce

After Thanksgiving I always end up craving things on the lighter side. This week I made a simple roasted salmon fillet with a cooling yogurt sauce to spoon over top. You can customize the sauce to your liking - adding and removing ingredients as you see fit.



Roasted Salmon Fillet with Yogurt Sauce
Serves 2 (with some left overs)

for Salmon:
1 lb Salmon Fillet, skin on
Olive oil
Salt
Pepper

for Yogurt Sauce:
8 oz Greek Yogurt (I used the full fat version, but you can substitute with lower fat content)
1/2 Cucumber, seeded and diced
1-2 small Tomatoes, seeded and diced
1 Shallot, minced
2 Tbs fresh Lemon Juice
2 Tbs fresh Mint, minced
Salt
Pepper

Brush salmon with olive oil and season with salt and pepper. Roast in over at 400 for approx. 12-15 mins. I tend to like my salmon done medium to medium-rare. If you like your salmon more well done, just continue cooking for about 5-8 mins.

Combine all ingredients for yogurt sauce in bowl and let sit in fridge will salmon cooks. The flavors will start to infuse as the sauce chills.

Once salmon is cooked to your liking. Plate and spoon yogurt sauce over top.

Leftovers Idea: Salmon Cakes

Keep any leftover salmon in the fridge. Once chilled completely, flake into a large bowl. Add 1 egg (slightly beaten), breadcrumbs (for 1 C salmon, use 1/3-1/2 C breadcrumbs), and 1 Tbs parsley (minced). Season with salt and pepper.
Form salmon mixture into patties and roll in additional breadcrumbs. Fry in a saute pan of hot olive oil until the breadcrumbs are crispy and egg has cook through.
Any extra yogurt sauce can be served on the side, as you would with tarter sauce.

Honey Crisp, Honey Crisp, I gotta have my Honey Crisp

Now that fall has basically come and (almost) gone, I'm still clutching whatever is leftover from my favorite season of all. Honey Crisp apples could be the greatest thing to ever grow on a tree. At the same time scientists are modifying fruits to ripen faster, grow bigger, and hold their bright colors longer - the all natural Honey Crisp seems to mastered it all on it's own. True to their name, they are taste and smell like honey and are sooo incredibly crisp. You'll take one bite and the rest of the house will hear that wonderful sound of an crisp apple bite. I first discovered these gems at a local farmers' market in DUMBO, but have since seen them in bodegas and grocery stores all over (they have even made it to Connecticut - now you know they are main stream). Stop by your favorite grocery and try some today.