Friday, March 20, 2009

Mushroom Ravioli, Grilled Asparagus, Celeriac Salad

Dinner 3/20

Mushroom Ravioli

Grilled Asparagus

Celeriac Salad

Liz made the dough (sorry, no recipe) and we cranked out some free-form ravioli stuffed with mushrooms and topped with a white sauce of shallot, garlic, almond cream, cognac and tarragon.

The asparagus were blanched and tossed with olive oil, tamari and pepper, then grilled.

The celeriac salad is a riff on a Jamie Oliver recipe, tossed with vegenaise, parsley, mustard, sherry vinegar and capers.

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