JOURNAL/TIP: Fry It
July 10, 2007I’m feeling less than inspired today, but I was thinking back on the quick dinner I made of Trader Joe’s perogies a couple nights ago. They were not good. Mediocre at best, but I figured that any sort of boiled, cheese filled dough could be given the same invigorating treatment: pan fry in butter with a parmesan crust.
I think I stole the concept from the restaurant I worked at in college, although I don’t honestly remember how they made their fried ravioli. Essentially, spice up store bought ravioli by boiling as per the instructions, dredging them while still damp in a mixture of salt, pepper and grated parmesan (or another hard cheese) and then frying them in butter until golden brown and crusty. I usually only coat and fry them on one side, but make sure you serve them fried side up. A puddle of sauce is a nice touch, but not necessary, as they are pretty zesty on their own.
On another note, I recently got my digital camera back from the shop and I am taking a photography course this summer (which I may start blogging about soon), so hopefully I will start shooting some fine-looking food photos to post on the blog. TSB has been hounding me to put up a picture of the Burberry Pancake, so I really should get on it. Much to her mix of chagrin and delight, I used the last of the raspberry sauce last night to make a cocktail with lemonade and some homemade kumquat liqueur. It was some succulent swill if I dare to boast, and if nothing else, TSB can be guaranteed more crepes for the photo shoot in the near future.
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