Crest Cottage Creations

Food, Family, and Fun in our little cottage…

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Goat Cheese and Butternut Ravioli with Butter and Onions

I realized that I hadn’t made ravioli in almost a year, since I made the fried ravioli.  I had a jar of butternut squash puree so I decided to make it into ravioli.  
To make the filling, I melted down a small log of goat cheese.
Then, I added in the butternut puree and mixed it up.
While that was warming, I made the macaroni dough. I rolled it out and added a small scoop of filling in each.
I covered them…
Sealed them…
and separated them.
While all of this was going on, I sauteed a bunch of onion slices in butter.
John was a bit leery of the butternut filling.  Once he tried it, his eyes widened… he LOVED it!
This post was shared with Simple Lives Thursday!

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Fish Cake Salad

We try to eat seafood at least once each week.  It is usually a simple baked fish.  Sometimes it is a shrimp stir-fry or clams with macaroni.  I have been wanting to try something different, so this time I was aiming for fish burgers.  But I didn’t have burger buns… so…. I put it on a salad!
To make the burgers, I baked up a white, somewhat flaky fish.
When it was cooked, I broke it up and mixed it with bread crumbs, egg, celery, onions, and whatever herbs I had on hand. 
I shaped them into patties and fried them in coconut oil.
In the meantime, I boiled up some beets for the salad.  When they were cool, I sliced them up.
I stumbled upon some walnuts when I cleaned out the freezer, so I toasted them up.
The rest of the salad was arugula, cranberry-cinnamon goat cheese with balsamic vinegar and olive oil.  
When the fish cakes were crispy, I put them on the salad.  It was one of my best ideas yet!
This post was shared on Fight Back Friday!

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Celery and Potato Gratin

For some reason I ended up with lots of celery in the fridge.  That, along with a bunch of other things I had lying around the kitchen, became the side dish for the steak-n-kale salad I posted about on Monday.  
I made this in two parts.  First I made the breadcrumb topping and then I made the veggie mix.  It was good, because I was able to do it all in one dutch oven, but it had a down side. The topping was so good I kept snacking on it!
This recipe started the way most do (at least in my world).  I chopped a bunch of onions and sauteed them.
 When they were soft, I added in butter, breadcrumbs, garlic powder, and salt.  
 Then, I added in a few pieces of torn up toast. 
I added more olive oil and butter until it was brown and toasty.  
The topping was done.  It  was all scooped out into a separate dish and I started work on the veggies.  The celery was sliced and added to the dutch oven with chicken stock, salt, and rosemary.
When all the celery was softening, I added in a jar of cream of nothing soup and some more broth.
When it started to thicken, I added thinly sliced potatoes.
When the potatoes were coated with the sauce, I added in fresh scallions and shredded cheese.
Last, but not least, the bread crumb and onion topping was spooned on top and covered with shredded Parmesan cheese.
I baked it at 400* until it was dark brown and gooey.
 I know it doesn’t look to appetizing, but trust me, it was heavenly!
This post was shared on Real Food Wednesday, Fat Tuesday, and Fight Back Friday!


I’m back… with steak salad!

Hi!  Long time, no see!  After spending the last 2 months snuggling on this little face…
I’m back!  
I’ll be posting again as regularly as I can, starting today with a quick steak and kale salad I threw together the other night. 
I sliced up some steak thinly and brushed it with garlic olive oil.  Then, I threw it on the cast iron grill pan.
While it cooked, I threw together Russian Kale, olive oil, lemon juice and salt.  I meant to take a picture, but I got distracted.
Yeah, I am going to be shamelessly adding baby pictures…
Anyway, once the steak was cooked, but rare, I threw it on top of the kale salad.  So quick and easy!
This post was shared on the Hearth and Soup Hop.