#SPINACH STUFFED SHAKE AND BAKED PORK CHOPS RECIPE CRACKED#
Season raviolis with coarse salt and fresh cracked pepper.Ī cherished classic, this recipe is a decade-plus Best Cream of Crab Soup winner in the annual Best of Annapolis awards. Paint the plate with the beet and vanilla reduction. Place “raviolis” on a plate, lightly cover the ravioli with pistachio oil, and drop some of the chopped pistachio around the ravioli. Using the apple as the bottom skin, place a dollop of goat cheese, and place the beet on top. Place nuts back in oil and season with a pinch of salt. Once cool remove nut from oil, pulse nuts in a food processor, or chop by hand into small to med small pieces. Over med-high heat toast pistachios until light brown in oil, once toasted remove from heat and cool nuts and oil in a separate bowl over an ice bath. Reduce beet juice by 70 percent remove from heat chill.ĭirections: In a small sauté pan place oil and pistachios. Split vanilla bean and scrape seeds into beet juice and add in vanilla pod too. Part 3: Beet & Vanilla Reduction Ingredientsĭirections: Peel beets and place into juicer, place beet juice into a small saucepan. Salt & ground black pepper to taste (pinch of each)ĭirections: Place goat cheese and extra virgin olive oil into a bowl and whip smooth, season with salt and pepper.Part 2: Goats Cheese Stuffing Ingredients 1 Granny Smith Apple (at least 2 inches in diameter)ĭirections: Using mandolin thinly slice beet & apple into rounds, then using ring mold punch out circles in even amounts to form top and bottom skins for the ravioli.1 medium red beet (at least 2 inches in diameter).Part 1: Beet & Apple “Ravioli” Ingredients Special equipment needed: a 2” ring mold (for punching out ravioli skins), mandolin (for slicing ravioli skins), and juicer (for juicing beets). This is a multi-part recipe from a former chef (Jonathan Seningen) of Blackwall Hitch in Annapolis. A delicious fall appetizer, best served at more formal sittings.
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