The homemade lamb ravioli and the chocolate-avocado cake are the 2 big winners of this post. They are a bit intricate to make but you’ll forget all about the work once you try them. A tip: they taste best when shared!
Portobello Mushroom Fries – Let’s start with a yummy appetizer, shall we? These Portobello mushroom fries are super easy to make and taste great. We cooked the fries in the BBQ instead of the oven and ate them as a main course with some baked blue cheese gnocchi.
Blue Cheese Gnocchi – If there is something I have tried several times that has never come out perfect, it’s gnocchi. Thankfully, Costco now carries fresh gnocchi at a great price. We used it to make this cheesy-goodness recipe.
Nacho Style Baked Chickpeas – I love when my dinner dish is like a collage of foods. In this case, the chickpeas, the pita chips, the relish salad, and the lemon-tahini yogurt sauce. Do I need to say more?
Braised Lamb Ravioli – I have been planning to write this recipe since I posted this photo. Finally the time has come! It is not the fastest recipe but seriously delicious. Plus, your kitchen will smell amazing for hours while the lamb braises is the oven. Our recipe is below and was adapted from here.
Chocolate Cake with Chocolate-Avocado Frosting – This was the birthday cake of my 1 year old and was also the subject of a few Instagram photos. The recipe is from the Oh She Glows! Cookbook. I decorated it with blueberries and strawberries and it was a cake success!
- 2 lb lamb flank
- 1 Tbsp. olive oil
- 1 onion finely chopped
- 3 whole cloves of garlic
- 1 cup of Port wine
- 1 cup red wine
- 1 bunch sage
- 4 cups veggie stock or water
- 2 Tbsp olive oil
- 2 large onions
- 1 cup chanterelle mushrooms
- 2⅓ cup flour
- 4 egg yolks
- 2 eggs
- ½ tsp salt
- Preheat the oven to 200 F.
- Sprinkle the meat with salt and freshly ground pepper.
- Heat olive oil in a cast iron pan on medium-high. Sear lamb until brown on all sides. Transfer to an oven safe plate and set aside. Pour off all but one tablespoon fat from the pan and decrease the heat to medium. Add onions and garlic, and cook for 5 minutes. Add port and wine, stirring to deglaze the bottom of the pan. Add stock, sage and browned lamb, and bring to a boil.
- Cover pan with aluminum foil, shiny side down, and use a knife to pierce five or six holes to allow steam to escape.
- Place in the oven and bake for five hours or until meat is falling off the bone. Remove from the oven and allow meat to cool in the liquid for an hour. Reserve cooking liquid to make ravioli roux and shred the lamb.
- Heat vegetable oil on a cast iron pan on medium heat. Sauté onions for 5 minutes. Add chanterelle and continue cooking until the onions are soft and transparent. Stir with a wooden spoon and scrape the bottom of the pan until onions turn dark brown. Remove pan from heat. Allow onions to cool, placed then in an airtight container and refrigerate until needed.
- Combine shredded lamb and caramelized onions.
- Sift the flour on the work surface in a mound and make a hollow in the middle. Add the eggs and yolk into the hollow. Add the salt to the eggs. With a fork, mix the ingredients in the hollow together and then start to bring in the flour from the edge.
- Slowly incorporate more of the flour until a viscous paste begins to form. Using both hands, heap the remaining flour from the outside over the paste in the middle. Work the flour into the paste. Add a little water if the paste does not absorb all the flour or if the dough is too thick.
- Work in the water and then press the dough into a ball and work in the rest of the flour. Start kneading by pushing out the dough with the heels of the hands. Then form it into a ball again. Repeat this kneading action until the dough has a a firm but slightly elastic consistency and no longer changes shape when you remove the hands. Cover with plastic wrap and let it rest for about 1 hour.
- Roll out the pasta dough into 2 thin sheets. Mark 1½” squares in one sheet. Place a little lamb and onion filling in the centre of each square and brush the pasta around the stuffing with egg white. Lay the second sheet loosely over the first one and press down lightly around the lamb and onion filling until the edges are well sealed. Cut out the squares with a sharp knife or fluted pastry wheel and lay them in a lightly floured cloth. Let it dry for 1-2 hours. Cook in boiling water until al dente (about 4 minutes) and remove with a slotted spoon to drain. Melt the butter in a large pan and toss the ravioli in it. Plate the ravioli, pour some reheated reserved jus and sprinkle with parmesan.