Watership Down Kitchen

Man, do I love quesadillas. Here is a lovely twist on the classic with charred garlic crema, charred poblano and ground pork and lots of cheese. Yum!  Ingredients: 2 cloves garlic 1 poblano pepper 1/2 cup sour cream 10 ounces ground pork 2 teaspoons taco seasoning 6 six-inch flour tortillas 2 ounces shredded pepper jack cheese salt, pepper, oil Method: Preheat broiler with racks in the top and center positions. Place 1 whole garlic clove and poblano pepper on a rimmed baking sheet. Broil on top oven rack until well charred all over, turning occasionally, about 5 minutes for garlic and 10 minutes for pepper. Transfer to a bowl; cover with plastic wrap or clean kitchen towel. While garlic and poblano broil, finely chop 1 teaspoon raw garlic; set aside. Once poblano is cool enough to handle, peel away and discard charred outer skin, stem, and seeds; thinly slice remaining pepper and set aside. Finely chop charred garlic. Add to a small bowl with sour cream ; stir to combine and season wit

 Tis the season for brown butter and ravioli. Instead of pumpkin, I am enjoying late summertime corn and basil. Delicious! Ingredients:    1 bunch fresh basil, torn into small pieces Parmesean cheese, shredded 5 ounces corn 12 ounce package cheese ravioli Salt, olive oil, pepper, butter Method:  Bring a large saucepan of salted water to a boil. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add corn and a pinch of salt; cook until browned in spots, about 3 minutes. Transfer to a bowl.  Add ravioli to boiling water and cook, stirring gently, until al dente, about 4 minutes. Reserve 1⁄3 cup pasta water, then drain ravioli. Melt 2 tablespoons butter in same skillet over medium-high heat. Cook, swirling often, until dark golden flecks appear and the butter smells nutty and toasty, 2–4 minutes. Remove skillet from heat and slowly swirl in reserved pasta water. Add ravioli and corn to brown butter . Continue to cook over medium-high heat until sauce thickens and coats pasta,

 School is back is session and I am so busy with lovely students, rehearsals and my horse. Life requires healthy, easy to make meals. This is one of them that can be a great lunch or dinner (and uses up my chickens' eggs!) Ingredients: 16 ounces can of cannelloni beans, drained and dried 2 teaspoons piri piri spice blend 10 ounces quinoa 1 large bunch kale, de-stemmed 2 ounces red radishes, sliced 4 ounces roasted red pepper pesto 2 large eggs Method: Preheat broiler with a rack in the top position. Toss beans on a rimmed baking sheet with 2 teaspoons piri piri and 1 tablespoon oil; season with salt and pepper. Broil beans on top oven rack, shaking sheet occasionally, until golden-brown and crisp on the outside, 7–10 minutes. Cook quinoa according to package instructions and set aside.  Toss the kale with oil salt and pepper. Remove the chickpeas from the pan and set aside; add the kale and broil until crispy, about 5 minutes. Heat 2 tablespoons oil in a medium nonstick skillet ove

 Short on time but want to make a yummy dessert to celebrate your 11 year anniversary and the addition of a horse to your fur family? May I suggest the galette, which takes no skill in shaping, and the use of canned pie filling and almond paste? Top it all with a crunchy streusel and you, my friend, are in business. Ingredients:  1 package refrigerated pie crust 1 package (7 ounces) almond paste 1 can (21 ounces) cherry pie filling 1/4 cup chopped pecans 1/4 cup packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon unsalted butter, melted 1 large egg 1 tablespoon water 1/2 teaspoon sugar 1 teaspoon confectioners' sugar Method: Preheat the oven to 375 degrees F. On a lightly floured surface, roll crust into a 12-inch circle. Transfer to a parchment paper-lined baking sheet. Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-inch circle. Center on pastry. Spoon cherry pie filling over almond paste. In a small