My loveliest made kick-ass Russian food on Friday: mushroom, potato, and ground beef peroshki (the ground beef is local, grass fed - HAH!), Russian cole slaw, a cucumber salad. Yummers.
I had to double-down. So yesterday, while Lauren was knitting in public, I put together a little repast of my own.
A couple years ago, as part of my bi-annual innumerable-course, birthday blowout, I made a savory mock-tiramisu - turning construction of the dessert into a truffle and gruyère bizarro-world entrée. Over tiramisu at the best Italian restaurant in Turlock, Villa Napoli, I remembered that, and started thinking about reversing the field.
Hence, last night's dessert: blueberry and cream cheese "ravioli" in lemon cream sauce.
In place of the ravioli pasta, I made pie crust, but deliberately mistreated it, so it built at least some gluten - and thus behaved a little more like pasta dough. The filling is blueberries, cream cheese, an egg, powdered sugar, nutmeg, cinnamon, cardamom, lemon juice, flour, and love. The sauce is lightly whipped cream, lemon zest, lemon juice, triple sec, sugar, vanilla, and more love. In place of grated parmigiano reggiano, the tops are sprinkled with grated white chocolate. In place of fresh ground pepper, that's more nutmeg and cinnamon. In place of chopped parsley, that's mint. And love.
If you leave me alone in a kitchen for long enough, something like this is going to happen. (That's not fair: I just about kicked Lauren out of the kitchen in order to do all this in secret.)