blue artichoke

I think it's pretty easy to have issues with food. Food is abundant and varied, so we can develop and accommodate strange preferences or aversions. In a comment to yesterday's post, I mentioned a neighbor who doesn't like sweet meals. He doesn't have much of a sweet tooth anyway, but especially dislikes sweet/savory combinations. He's also totally grossed out by bananas. Another neighbor (and Gentleman Caller) prefers leftovers cold. Me, I try to return leftovers to their original state when first served (except pizza. I like that cold). I don't like wraps. I like soft tacos and quesadillas, so it isn't the tortilla that is off-putting. I think it is the uneven distribution of food contained in the wrap. One bite will be all lettuce, the next may be mostly sauce or meat or something else. So, I just don't eat them. Some people don't like different food items to touch on their plate; others mix everything together into one big mush. A friend from college refuses to eat mayonnaise in the summertime. I eat pickles only in the summer. I like chips that have bubbles or are folded over; a fellow party guest preferred the roundest and flattest chips (and together, we gobbled up most of the bowl). Gentleman Caller will eat whatever I put in front of him; I have to be in the mood for whatever I'm eating. Some people (me) save the best food, to be eaten last, or saved for a special occasion; others (one of GC's coworkers) enjoy treats immediately.

Isn't this all really weird? Food is food, but we all react to it in different ways. I wonder what our interactions with food say about our personalities? I want to hear about your food issues and quirks.

And, for Red Momo, here's the recipe for Monday night's dinner:

Ravioli with Herbed Goat-Cheese Filling

If you have a Sam's Club membership, the goat cheese there is pretty good and cheap. I got 1# for about $6; in the grocery store it was $4 for 4 oz. I used a package of round wonton wrappers and skipped the step of cutting out pretty circles. I also used dried parsley and thyme, but fresh chives. I used Fresh Tomato Sauce with Thyme made and frozen last month instead of the Vegetable & Herb broth, but included both recipes here. I forgot to top with grated Parmesan. This recipe made a lot, maybe 18 raviolis. It was pretty easy; I made the ravioli earlier in the day, then heated up the sauce in a skillet, cooked the ravioli and added to the sauce. The raviolis all stuck together when placed in the sauce. I think it might be better to put warm sauce on the plate first, toss the raviolis in some olive oil and then place on top of the sauce on the plate.

10 oz. creamy goat cheese
1 large egg
½ c. + 1 T. chopped fresh chives
¼ c. chopped fresh flat-leaf parsley
2 t. chopped fresh savory or thyme
1 clove garlic, minced
12 oz. wonton wrappers
2 t. butter
1 recipe Vegetable and Herb Broth or Fresh Tomato Sauce with Thyme*
¼ c. freshly grated Parm cheese

In medium bowl, beat goat cheese with electric mixer. Add egg and beat until smooth and creamy. Add 1/3 c. chives, parsley, savory, garlic, and salt and pepper to taste; mix thoroughly with a rubber spatula.

Bring large, wide pot of lightly salted water to a boil. Lay about 12 wonton wrappers on clean work surface. Using pastry brush or your finger, moisten edges with water. Place a heaping teaspoonful of goat-cheese filling in center of each wrapper. Top each with another wonton wrapper, pressing down gently on filling to flatten slightly. Press wontons together around mounds of filling. Using a 2" serrated round cutter, cut out circles, discarding trimmings. Set ravioli on a baking sheet. Repeat with remaining wontons and filling. (Ravioli can be prepared ahead; cover and refrigerate for up to 1 day).

In large skillet, bring Vegetable and Herb Broth or Fresh Tomato Sauce with Thyme to a simmer over medium heat. Reduce heat to low. Stir in butter and keep sauce warm. Drop half of ravioli into boiling water. Cook until
ravioli are tender and float to the surface, ~2m. With slotted spoon, transfer ravioli to topping in skillet. Repeat with remaining ravioli.

Divide ravioli and topping among warm deep pasta plates. Sprinkle with remaining 1 T. chives and Parm cheese, if desired. Serve immediately.

Serves 6.
480C, 20g fat, 51g carbs

*Vegetable and Herb Broth

This is an all-purpose veggie broth. When reduced until it is almost syrupy, the broth makes a lovely, light sauce for ravioli. If you want to use it as a basic broth for soup or cooking rice, skip Step 2.

2 med leeks, cleaned, trimmed and cut into chunks
2 ribs celery, cut into chunks
2 med carrots, peeled and cut into chunks
8 oz. (2 c.) mushrooms, cleaned and quartered
6 cloves garlic, crushed and peeled
8 sprigs fresh thyme
2 sprigs fresh parsley, rinsed
1 bay leaf
½ t. black peppercorns
¼ t. salt

1. In large pot, combine 8 c. water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt; bring to a simmer over med-high heat. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Strain broth through a fine sieve, pressing on solids to extract maximum flavor.

2. Place broth in medium saucepan and bring to a simmer over med-high heat. Reduce heat to medium and simmer, uncovered, until reduced to 2c., 15-20m. (Broth can be made ahead. Cover and refrigerate for up to 2 days or freeze for up to 3 months).

Makes 2 cups.
60C, 0g fat, 13g carbs

*Fresh Tomato Sauce with Thyme

Well suited to goat-cheese ravioli and other light pasta dishes (for a more refined sauce, peel tomatoes by dipping them into boiling water, then slipping off skins)

2 T. olive oil
¾ c. finely chopped onion
3 cloves garlic, minced
1/8 t. crushed red pepper flakes
5 ripe med tomatoes, seeded and chopped (6 c.)
2 t. chopped fresh thyme

In Dutch oven, heat oil over med heat. Add onion and cook, stirring often, until softened, 1-2 minutes. Add garlic and crushed red pepper; cook, stirring, 30 seconds. Add tomatoes and thyme. Increase heat to med-high and bring to a simmer. Reduce heat to medium-low and simmer, uncovered, until tomatoes are saucy and have thickened slightly, 20-25m, stirring occasionally. Stir in salt and pepper to taste. (Sauce and be made ahead. Cover and refrigerate for up to 2d or freeze for up to 3 months).

Makes 3 c.
110C, 4g fat, 19g carbs