Saturday, January 19, 2008

Eggplant Ravioli, Italian Peppers Stuffed with Smoked Risotto, Braised Fennel

Dinner 1/19

Eggplant Ravioli

Italian Peppers Stuffed with Smoked Risotto

Braised Fennel

The ravioli are from a Jean-Georges Vongerichten recipe that we've made before -- they're stuffed with grilled eggplant and mint and wrapped in wonton wrappers, topped with shiitake mushrooms and basil and poached in a gew├╝rztraminer and basil reduction sauce.

The risotto was a riff off of the one we tried at VegiTerranean a few weeks back -- we smoked the arborio rice with apple wood for 20 minutes or so, which didn't overwhelm the rice, but added a nice sweet smoky note. It was made using a little white wine and our veg stock, and was finished with nutritional yeast, soy margarine, smoked salt and pepper. The risotto was added to the peppers and put under the broiler for a couple of minutes until the peppers started to get some color.

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