I’m headed to a dinner party this evening and I want to bring an appetizer. I am a little pressed for time, so I want it to be tasty but time efficient. I will go to my standard mixture and also channel a bit of my inner Sandra Lee to create these turnovers:
Much like my Friday Night Dinner for One, I wanted to utilize ingredients in my fridge without hitting up the grocery store unnecessarily. I had close to a half gallon of milk that was going to expire in a couple of days (living alone and working mornings, I was never going to drink it), and some cheese that was probably on the verge of molding. I knew it was mac and cheese time.
Growing up in New Jersey, fried ravioli has been a longtime staple in my life, first introduced to me at practically infancy at Nellie’s Place in Waldwick, and revisited at countless pizza and Eye-talian joints around the area. It was always such a standard – cheese ravioli, breaded in Italian seasoned breadcrumbs, fried, and served with marinara.
I’m going to say what a lot of foodies do not want to say. I hate truffles. Those ridiculously expensive (up to $2000 a pound), pungent fungi that permeate and overpower every food they touch. I do not like the flavor, I certainly do not like the price, and I cannot justify what makes them so great.
The work week is winding down. Well, my Starbucks work week is. I still have work at 7:00 a.m. tomorrow morning and today kicked my butt. I was tempted to go out for shabu shabu with some friends, but sadly I did not have the energy for a city trek. After work and the gym, I felt the need to be somewhat healthy but with all the hours I’ve been working lately combined with my social life picking up (yay!), I haven’t had much in my fridge (very sad my fresh mini pierogis that I bought a couple of weeks ago were covered in mold…but not surprised). Luckily I keep my pantry and freezer somewhat stocked, essentially for nights like tonight.
The Accidental Chef 