by ANGELA SHELF MEDEARISestilltribune.com/615040/Page10.pdfation of American -- and especially...
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Page 10, The Estill County Tribune, May 4, 2016 1. Is the book of Romans in the Old or New Testament or neither? 2. From Daniel 3, who saw four men walking in the fiery furnace? Solomon, Job, Daniel, Nebuchadnezzar 3. With whom did Lot es- cape the city of Sodom? Wife, Son, Two daughters, Three friends 4. From 2 Kings 9, who was thrown from a window and struck the ground dead? Hezekiah, Jezebel, Joash, Abner 5. Of Hebrew origin, what does “Naomi” mean? Beautiful star, Holy woman, Pleasant, Righteous 6. From Genesis, who was the wife of Joseph?Tamar, Rebekah,Asenath, Taphanes Answers on bottom of Page 13 Wilson Casey’s mainstream UFO book, “Swamp Gas & High Hopes 101,” is now available from TouchPointPress.com Everything we do in life is the result of a choice or decision we make. Every choice has its consequence or out- come. There are times when we make a choice and we are pleased with the outcome or result. Other times we make decisions that hurt or haunt us; bring results that embarrass us or bring our lives or our goals to a grinding halt. Sometimes the results of the choices we make force us to look carefully at what we have done with our lives. Every choice, however, con- tributes to the legacy that we will leave behind us. David made some very important decisions that caused him pain and suffering, grief and fear. He knew that he was disobedient to the promises he made to God and also knew that he had to face the con- sequences of his choic- es. With deep humility he recognized the poor decisions he made and said, “I am under vows to You, O God!” Making a commitment or deci- sion to honor and serve God is serious and it is not to be made without considering the implica- tions it will have on our lives and the lives of others. A vow to God is the beginning of a chap- ter of righteous living. We all know of the tragedies in David’s life because he consciously broke his vows to God: he, with careful planning and deliberate choic- es, committed crimes against both God and man. He knew what he deserved but went to God asking for and re- ceiving forgiveness. The result? “You have deliv- ered me from death... that I may walk before You in the light of life. ” Visit us at: SowerMinistries.org EPS 130 Enjoy your stay at . . . Johnetta’s BERGMAN HOUSE BED & BREAKFAST 233 Main St. Irvine, Ky 513-205-9113 Theme Rooms WIFI Reasonable Rates [email protected] www.bergmanhouse.com A Christ-First Business Just Cuts 383 Richmond Rd. - Irvine, Ky. Hair Cut Walk-in Only! $ 12 00 Mon.-Thur.-Fri - 2 pm -7 pm -- Saturday - 11 am -3 pm Joseph Gipson - Master Stylist Also: J.C. Art Gallery/Original Art Kitchen Diva Food in the News by ANGELA SHELF MEDEARIS Here’s a roundup of some of my favorite cookbooks, tele- vision shows, websites, radio shows, podcasts and recipes featured in the news recently: FOOD ON TV “I’ll Have What Phil’s Having” is a six-part PBS TV se- ries (see Season One anytime online at www.pbs.org/wgbh/ what-phils-having/) that explores delicacies from around the world. The show is the brainchild of Phil Rosenthal (“Every- body Loves Raymond”), who is making his return to TV for the first time in years. Each one-hour episode of “I’ll Have What Phil’s Having” sends viewers on gastronomic adventures with Rosenthal himself exploring the best dishes in Hong Kong, Barcelona, Paris, Tokyo and Los Angeles. Along with celebrity guest stars, Rosenthal’s quirky and adventurous spirit seeks to in- spire audiences to venture out on their own culinary discover- ies. FOOD IN PRINT Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involve- ment is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct.To discover the true role of black women in the cre- ation of American -- and especially Southern -- cuisine, au- thor Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by black authors. “The Jemima Code” presents more than 150 black cook- books that range from a rare 1827 house-servant’s manual -- the first book published by a black in the trade -- to modern classics by authors such as Edna Lewis andVertamae Gros- venor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected inte- rior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions, and the significance of each book. These cookbooks offer firsthand evidence that African- Americans cooked creative masterpieces from meager provi- sions, educated young chefs, operated food businesses and nourished the black community through the long struggle for human rights. “The Jemima Code” transformsAmerica’s most maligned kitchen servant into an inspirational and pow- erful model of culinary wisdom and cultural authority. FOOD RADIO/PODCASTS American Public Media’s “The SplendidTable” is public radio’s culinary, culture and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Lynne Rossetto Kasper takes listeners on a journey of the senses and leads discussions with a variety of writers and personalities who share their passion for the culinary delights. The Splendid Table can be heard weekly on more than 400 public radio stations. Listeners can sign up for email newsletters featuring the recipes of the week. (http://www.splendidtable.org/listen- and-follow) The recipe below for Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons is adapted from another fa- vorite, “In the Kitchen With a Good Appetite: 150 Recipes and StoriesAbout the Food You Love” by New York Times food columnist Melissa Clark (Hyperion). Garlic and Thyme-Roasted Chicken with Croutons Country bread, ciabatta or other sturdy bread, prefer- ably stale, sliced 1/2-inch thick Mustard, as needed Extra-virgin olive oil, as needed 1 1/2 teaspoons kosher salt, more as needed 1/2 teaspoon freshly ground black pepper, more as needed 1 (4 to 5 pound) chicken cut into 8 serving pieces, rinsed and patted dry 1 garlic head, separated into cloves 1 bay leaf, torn into pieces 1/2 bunch thyme sprigs 1. Heat oven to 425 F. Lay bread slices in the bottom of a heavy-duty roasting pan in one layer. Brush with mustard, drizzle liberally with olive oil, and sprinkle with salt and pep- per. 2. Season the chicken all over with salt and pepper, and place the pieces on the bread, arranging the white meat in the center and the dark meat and wings around the sides. Scat- ter garlic cloves, bay leaves and thyme over the chicken, and drizzle everything with more oil (take care to drizzle the gar- lic cloves). 3. Roast the chicken until it’s lightly browned and the thigh juices run clear when pricked with a knife, about 50 minutes. If you like, you can crisp the skin by running the pan under the broiler for a minute, though you might want to rescue the garlic cloves before you do so they don’t burn (if you don’t plan to eat them, it doesn’t matter so much). 4. Serve the chicken with pieces of the bread from the pan. *** Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cook- books. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how- to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis. (c) 2016 King Features Synd., Inc., and Angela Shelf Medearis Depositphotos.com Calling ALL NATIONAL GUARD AND JR ROTC SINGERS IN ESTILL County – This CONCERT is for You!!!!!! REQUESTING ALL PEOPLE OF ESTILL COUNTY! TIME IS RUNNING OUT! COUNTDOWN – THE TIME IS TICKING AWAY! The Mountain Mushroom Festival is over, the historical Arts Council Pay is over, so NOW’S your opportunity to showcase your talent – your singing ability to this community. The Estill County Community Chorus meets every Thursday evening at 7:00 p.m. at Irvine United Methodist Church-243 Main St., Irvine, KY. We rehearse for about 1 hour & 15-30 minutes, maximum. It’s really not that long to make your Community of Estill County, and America PROUD!!!! We’ve been eagerly practicing an exciting and beautiful Patriotic selection of music, which is from our Theme: “I LOVE AMERICA,” for the Spring Session and Concert. We have added new singers, (including a few from High School, and we have even recruited some singers and musicians from Winchester, KY, who will be joining us for this Concert.) We are extending this invitation to ALL Active and Veteran Military. This is a chance for the Men and Women, Boys and Girls, young and not so young, who are in our area, to show their musical talents and abilities, and represent our country, The United States of America. Come commit (6) weeks to make this the BEST BLENDING OF PATRIOTIC Sopranos, Altos, Tenors and Basses. We’ll find a place for you, even if you don’t know what part you sing. Don’t worry if you can’t read music, because we have FUN and Learn together! NO AUDITIONS! We look forward to seeing YOU, and hearing YOUR VOICES!!! We will be performing this Concert on Sunday, June 5, 2016, at 3:00 p.m. Our Director is Carol Anne Wilson. Our Accompanist will be Nancy Farmer, and our Assistant Accompanist is Ann Siudmak. There will be other instruments and instrumentalists that will make it more full and embodied. Sammie’s 722 Main St. , Ravenna ● 723-6562 Open Mon. -Fri. , 9-6, and Sat. , 9-5 ● Dutch Craft Amish-Made Bedding ● New Bedroom Suites ● New Living Room Suites ● New Recliners & Lift Chairs ● We do Special Orders ● Tables & Chairs Free Delivery & Set Up 12 Months Same As Cash* *With Approved Credit Furniture & Appliances Now Accepting 2016 Mountain Mushroom Cake Decorating Contest Courtesy of Susan Hawkins Winners: Child Division (under 12 yr) 1st Place - James Werner 2nd Place - Caitnly Greyor 3rd Place - Shelby Goe Youth Division (12 to 18 yr) 1st Place - Raynna Goosey Adult Division (over 18 yr) 1st Place - Emma Day 2nd Place - Melissa Goolman 3rd Place - Tim Day Awarded Good Job Certificates: Analyse Day Madison Goosey Jadelynn Scott Hannah Goolman Tonya Richardson Daylee Rae Robinson Allison Reed Jamilyn Spiers Kylie Trimble Mushroom Cookoff 1st Place - Dr John Allen Mushroom filled Ravioli with Cream Sauce 1 1/2 cup Semolina pasta flour 2 eggs beaten 2 TBSP olive oil 2-3 TBSP water (as kneaded :-) 1 tsp salt Mix ingredients kneading for about 10 minutes. Dough ball surface should be tough and leathery to touch but soft and pliable. As a rule, dough should stick to itself, but not to your fingers. Roll out to desired thickness in 3 inch strips for ravioli. Mushroom filling: 2-4 cups of water, wine or stock 2 medium size shallots or on- ion, diced 4 cloves of garlic, crushed and diced 4 oz dried Morel Mushrooms (can use Porcini or Oyster) 1/2 pound fresh Morel Mush- rooms (soaked, cleaned, and split lengthwise) 2 cups of freshly grated par- masean soy sauce black pepper olive oil Place dried Morels in enough hot water, stock, or white wine to cover and soak for at least 30 minutes. Drain off wine/mushroom juice and filter through a coffee filter to remove un- wanted bits. Save the juice to use later when making the cream sauce. Cook diced shallots in olive oil over me- dium low heat until translucent. Add fresh mushrooms, cook 2-3 minutes. Add soaked dried mushrooms, con- tinue cooking 2-3 minutes, add garlic. Cook until all ingredients tender, but not mushy. Remove from heat, cool and mince all ingredients. Add freshly grated parmasean until mixture re- sembles bread crumbs. Add enough soy sauce to dampen mixture so that it sticks to itself. Cream Sauce: white wine mushroom juice 3 cups heavy cream 3 TBSP butter 3 TBSP white flour Melt butter, whisk in flour to form a paste or roux, continue whisking over very low heat until golden brown, the color of a perfect biscuit. Begin whisk- ing in white wine mushroom juice, add slowly to avoid clumping. Bring to a boil, add heavy cream, return to a boil and remove from heat. Salt & Pepper to taste. Build Ravioli: Using a cookie scoop or small spoon with a deep bowl, portion a small amount of mushroom mixture onto a pasta strip. Using another pasta strip, slightly longer, cover the scoop of mushroom and use wet fingers or a pastry brush dipped in water to seal edges, crimp edges with a fork. Cooking Ravioli: Drop ravioli into a large pot of boil- ing water. Do Not Crowd. Cook for 5 minutes. Serve with Cream Sauce, top with parsley and a few diced tomatoes.
Transcript of by ANGELA SHELF MEDEARISestilltribune.com/615040/Page10.pdfation of American -- and especially...
Page 10, The Estill County Tribune, May 4, 2016
1.IsthebookofRomansintheOldorNewTestamentorneither? 2.FromDaniel3,whosawfourmenwalkinginthefieryfurnace?Solomon,Job,Daniel,Nebuchadnezzar 3.WithwhomdidLotes-capethecityofSodom?Wife,
Son,Twodaughters,Threefriends 4.From2Kings9,whowasthrownfromawindowandstruckthegrounddead?Hezekiah,Jezebel,Joash,Abner 5.OfHebreworigin,whatdoes“Naomi”mean?Beautifulstar,Holywoman,Pleasant,Righteous 6.FromGenesis,whowasthewifeofJoseph?Tamar,Rebekah,Asenath,TaphanesAnswers on bottom
of Page 13Wilson Casey’s mainstream UFO book, “Swamp Gas & High
Hopes 101,” is now available from TouchPointPress.com
1. Is the book of Jeremiah in the Old or New Testament or neither?
2. The Ethiopian eunuch that Philip met in Acts 8:26-27 was under what queen? Azubah, Candace, Nehushta, Vashti
3. At whose well did Jesus meet the Samaritan woman? Joshua’s, Jonah’s, Jacob’s, Judas’
4. From Revelation 21, how many gates does the New Jerusalem have?1, 4, 12, 16
5. Who was king during Zechariah’s time of prophecy? David, Daniel, Darius, Saul
6. How long did Aaron’s followers mourn him? 3 days, 13 days, 30 days, 3 months
Answers1) Old; 2) Candace; 3) Jacob’s; 4)
12; 5) Darius; 6) 30 daysWilson Casey’s mainstream UFO
book, “Swamp Gas & High Hopes 101,” is now available from Touch-PointPress.com
© 2015 King Features Synd., Inc.
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Everythingwedoin life is the result of achoice or decision wemake.Everychoicehasitsconsequenceorout-come. There are timeswhenwemakeachoiceandwearepleasedwiththe outcome or result.Other times we makedecisions that hurt orhaunt us; bring resultsthat embarrass us orbring our lives or ourgoalstoagrindinghalt.Sometimes the resultsofthechoiceswemakeforceustolookcarefullyat what we have donewith our lives. Everychoice, however, con-tributes to the legacythatwewillleavebehindus.Davidmadesomeveryimportant decisionsthat caused him painandsuffering,griefandfear. He knew that he
was disobedient to thepromises he made toGodandalsoknewthathehadtofacethecon-sequencesofhischoic-es. With deep humilityherecognizedthepoordecisionshemadeandsaid, “IamundervowstoYou,OGod!”Makinga commitment or deci-siontohonorandserveGodisseriousandit isnottobemadewithoutconsideringtheimplica-tionsitwillhaveonourlives and the lives ofothers.AvowtoGodisthebeginningofachap-terofrighteousliving. We all know of thetragedies inDavid’s lifebecauseheconsciouslybrokehisvowstoGod:he,withcarefulplanningand deliberate choic-es, committed crimesagainst both God andman.Heknewwhathedeserved but went toGodasking forand re-ceivingforgiveness.Theresult?“Youhavedeliv-ered me from death...that I may walk before You in the light of life.”Visit us at: SowerMinistries.org
EPS 130
Enjoy your stay at . . .Johnetta’s BERGMAN HOUSEBED & BREAKFAST
233 Main St. Irvine, Ky513-205-9113Theme Rooms WIFIReasonable Rates
[email protected] www.bergmanhouse.com
A Christ-First Business
Just Cuts383 Richmond Rd. - Irvine, Ky.
Hair Cut Walk-in Only!
$1200Mon.-Thur.-Fri - 2pm-7pm -- Saturday - 11am-3pm
Joseph Gipson - Master StylistAlso: J.C. Art Gallery/Original Art
Kitchen DivaFood in the News
by ANGELA SHELF MEDEARIS
Here’saroundupofsomeofmyfavoritecookbooks,tele-vision shows,websites, radio shows,podcasts and recipesfeaturedinthenewsrecently:FOOD ON TV “I’llHaveWhatPhil’sHaving”isasix-partPBSTVse-ries(seeSeasonOneanytimeonlineatwww.pbs.org/wgbh/what-phils-having/)thatexploresdelicaciesfromaroundtheworld.TheshowisthebrainchildofPhilRosenthal(“Every-bodyLovesRaymond”),whoismakinghisreturntoTVforthefirsttimeinyears. Eachone-hourepisodeof“I’llHaveWhatPhil’sHaving”sends viewers on gastronomic adventures with RosenthalhimselfexploringthebestdishesinHongKong,Barcelona,Paris,TokyoandLosAngeles.Alongwithcelebritygueststars,Rosenthal’squirkyandadventurousspiritseekstoin-spireaudiencestoventureoutontheirownculinarydiscover-ies.FOOD IN PRINT WomenofAfricandescenthavecontributedtoAmerica’sfoodcultureforcenturies,buttheirrichandvariedinvolve-mentisstillovershadowedbythedemeaningstereotypeofanilliterate“AuntJemima”whocookedmostlybynaturalinstinct.Todiscoverthetrueroleofblackwomeninthecre-ationofAmerican--andespeciallySouthern--cuisine,au-thorToniTipton-Martinhasspentyearsamassingoneoftheworld’slargestprivatecollectionsofcookbookspublishedbyblackauthors. “TheJemimaCode”presentsmorethan150blackcook-booksthatrangefromarare1827house-servant’smanual--thefirstbookpublishedbyablackinthetrade--tomodernclassicsbyauthorssuchasEdnaLewisandVertamaeGros-venor.Thebooksarearrangedchronologicallyandillustratedwithphotosoftheircovers;manyalsodisplayselectedinte-riorpages, includingrecipes.Tipton-Martinprovidesnotesontheauthorsandtheircontributions,andthesignificanceofeachbook. These cookbooksoffer firsthand evidence thatAfrican-Americanscookedcreativemasterpiecesfrommeagerprovi-sions,educatedyoungchefs,operatedfoodbusinessesandnourished the black community through the long struggleforhumanrights.“TheJemimaCode”transformsAmerica’smostmalignedkitchenservantintoaninspirationalandpow-erfulmodelofculinarywisdomandculturalauthority.FOOD RADIO/PODCASTS AmericanPublicMedia’s“TheSplendidTable”ispublicradio’sculinary,cultureandlifestyleprogramthatcelebratesfoodanditsabilitytotouchthelivesandfeedthesoulsofeveryone.Eachweek,award-winninghostLynneRossettoKaspertakeslistenersonajourneyofthesensesandleadsdiscussionswithavarietyofwritersandpersonalitieswhoshare theirpassion for theculinarydelights.TheSplendidTablecanbeheardweeklyonmorethan400publicradiostations.Listenerscansignupforemailnewslettersfeaturingtherecipesoftheweek.(http://www.splendidtable.org/listen-and-follow)
TherecipebelowforGarlicandThyme-RoastedChickenwithCrispyDrippingsCroutonsisadaptedfromanotherfa-vorite,“IntheKitchenWithaGoodAppetite:150RecipesandStoriesAbouttheFoodYouLove”byNewYorkTimesfoodcolumnistMelissaClark(Hyperion).Garlic and Thyme-Roasted Chicken with CroutonsCountrybread,ciabattaorothersturdybread,prefer-ablystale,sliced1/2-inchthickMustard,asneededExtra-virginoliveoil,asneeded11/2teaspoonskoshersalt,moreasneeded1/2 teaspoon freshly ground black pepper, more asneeded1 (4 to 5 pound) chicken cut into 8 serving pieces,rinsedandpatteddry1garlichead,separatedintocloves1bayleaf,tornintopieces1/2bunchthymesprigs 1.Heatovento425F.Laybreadslicesinthebottomofaheavy-dutyroastingpaninonelayer.Brushwithmustard,drizzleliberallywitholiveoil,andsprinklewithsaltandpep-per. 2.Seasonthechickenalloverwithsaltandpepper,andplacethepiecesonthebread,arrangingthewhitemeatinthecenterandthedarkmeatandwingsaroundthesides.Scat-tergarliccloves,bayleavesandthymeoverthechicken,anddrizzleeverythingwithmoreoil(takecaretodrizzlethegar-liccloves). 3.Roastthechickenuntilit’slightlybrownedandthethighjuicesrunclearwhenprickedwithaknife,about50minutes.Ifyoulike,youcancrisptheskinbyrunningthepanunderthebroilerforaminute,thoughyoumightwanttorescuethegarlicclovesbeforeyoudosotheydon’tburn(ifyoudon’tplantoeatthem,itdoesn’tmattersomuch). 4.Serve thechickenwithpiecesof thebread from thepan.
*** Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cook-books. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.(c) 2016 King Features Synd., Inc., and Angela Shelf Medearis
Depositphotos.com
Calling ALL NATIONAL GUARD AND JR ROTC SINGERS IN ESTILL County – This CONCERT is for You!!!!!!
REQUESTING ALL PEOPLE OF ESTILL COUNTY! TIME IS RUNNING OUT! COUNTDOWN – THE TIME IS TICKING AWAY!
The Mountain Mushroom Festival is over, the historical Arts Council Pay is over, so NOW’S your opportunity to showcase your talent – your singing ability to this
community. The Estill County Community Chorus meets every Thursday evening at 7:00 p.m.
at Irvine United Methodist Church-243 Main St., Irvine, KY. We rehearse for about 1 hour & 15-30 minutes, maximum. It’s really not that long to make your
Community of Estill County, and America PROUD!!!! We’ve been eagerly practicing an exciting and beautiful Patriotic selection of
music, which is from our Theme: “I LOVE AMERICA,” for the Spring Session and Concert. We have added new singers, (including a few from High School, and we
have even recruited some singers and musicians from Winchester, KY, who will be joining us for this Concert.)
We are extending this invitation to ALL Active and Veteran Military. This is a chance for the Men and Women, Boys and Girls, young and not so young, who are in our area, to show their musical talents and abilities, and represent our country,
The United States of America. Come commit (6) weeks to make this the BEST BLENDING OF PATRIOTIC
Sopranos, Altos, Tenors and Basses. We’ll find a place for you, even if you don’t know what part you sing. Don’t worry if you can’t read music, because we have
FUN and Learn together! NO AUDITIONS! We look forward to seeing YOU, and hearing YOUR VOICES!!!
We will be performing this Concert on Sunday, June 5, 2016, at 3:00 p.m. Our Director is Carol Anne Wilson. Our Accompanist will be Nancy Farmer,
and our Assistant Accompanist is Ann Siudmak. There will be other instruments and instrumentalists that will make it more full and embodied.
Sammie’s722 Main St. , Ravenna ● 723-6562
Open Mon. -Fri. , 9-6, and Sat. , 9-5 ●DutchCraftAmish-MadeBedding ●NewBedroomSuites ●NewLivingRoomSuites ●NewRecliners&LiftChairs ●WedoSpecialOrders ●Tables&ChairsFree Delivery & Set Up12 Months Same As Cash**WithApprovedCredit
Furniture & Appliances
Now
Accepting
2016 Mountain MushroomCake Decorating Contest
Courtesy of Susan HawkinsWinners:Child Division (under 12 yr) 1stPlace-JamesWerner 2ndPlace-CaitnlyGreyor 3rdPlace-ShelbyGoeYouth Division (12 to 18 yr) 1stPlace-RaynnaGooseyAdult Division (over 18 yr) 1stPlace-EmmaDay 2ndPlace-MelissaGoolman 3rdPlace-TimDayAwarded Good Job Certificates: AnalyseDay MadisonGoosey JadelynnScott HannahGoolman TonyaRichardson DayleeRaeRobinson AllisonReed JamilynSpiers KylieTrimbleMushroom Cookoff 1stPlace-DrJohnAllen
Mushroom filled RavioliwithCreamSauce
1 1/2 cup Semolina pasta flour 2 eggs beaten 2 TBSP olive oil 2-3 TBSP water (as kneaded :-) 1 tsp salt
Mixingredientskneadingforabout
10minutes.Doughballsurfaceshouldbetoughandleatherytotouchbutsoftand pliable.As a rule, dough shouldsticktoitself,butnottoyourfingers.Rollouttodesiredthicknessin3inchstripsforravioli.Mushroom filling: 2-4 cups of water, wine or stock 2 medium size shallots or on-ion, diced 4 cloves of garlic, crushed and diced 4 oz dried Morel Mushrooms (can use Porcini or Oyster) 1/2 pound fresh Morel Mush-rooms (soaked, cleaned, and split lengthwise) 2 cups of freshly grated par-masean soy sauce black pepper olive oil Place dried Morels in enough hotwater, stock, or white wine to coverandsoakforatleast30minutes.Drainoff wine/mushroom juice and filterthroughacoffee filter to removeun-wantedbits.Savethejuicetouselaterwhenmaking thecreamsauce.Cookdiced shallots in olive oil over me-dium low heat until translucent.Addfresh mushrooms, cook 2-3 minutes.Add soaked dried mushrooms, con-tinuecooking2-3minutes,addgarlic.Cook until all ingredients tender, but
not mushy. Remove from heat, coolandminceallingredients.Addfreshlygrated parmasean until mixture re-sembles bread crumbs. Add enoughsoysaucetodampenmixturesothatitstickstoitself.Cream Sauce: white wine mushroom juice 3 cups heavy cream 3 TBSP butter 3 TBSP white flour Meltbutter,whiskinflourtoformapasteorroux,continuewhiskingoververylowheatuntilgoldenbrown,thecolorofaperfectbiscuit.Beginwhisk-ing in white wine mushroom juice,addslowly toavoidclumping.Bringtoaboil, addheavycream, return toaboil and remove fromheat.Salt&Peppertotaste.
Build Ravioli: Using a cookie scoop or smallspoon with a deep bowl, portion asmall amount of mushroom mixtureontoapastastrip.Usinganotherpastastrip,slightly longer,cover thescoopofmushroomandusewet fingers orapastrybrushdippedinwatertosealedges,crimpedgeswithafork.
Cooking Ravioli: Dropravioliintoalargepotofboil-ingwater.DoNotCrowd.Cookfor5minutes.ServewithCreamSauce,topwithparsleyandafewdicedtomatoes.
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