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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
On a whim, I grabbed a bag of frozen ravioli from Trader Joe’s.It sounded so fancy “Imported from Italy” and mixed with a special mushroom truffle sauce. I’d never make something like that from scratch. Why not buy myself a treat?Two nights ago, I decided to try it. I slit open the bag and at first whiff, cringed. Not sure how to describe the aroma…maybe a little too earthy? Must be the truffles. This site described the smell of truffles as “[a] combination of musk, nuts, and ozone.” Sure. Sounds about right.So much for fancy. Not only was I nervous about the smell, as I slid the contents out of the bag, the frozen ravioli and truffle-sauce slabs clanked against the metal skillet. Hardly a gourmet presentation.I stared, doubtful.The instructions were simple: just add a little water and stir, flipping the ravioli after they’d cooked a few minutes.I dribbled in the water and turned on the heat. The mixture began to smell much better after the sauce-slabs melted and the ravioli relaxed.The dramatic transformation in such a short time softened me. The “musk, nuts and ozone” mingled with the garlic, spices and cream to create a light, yet richly flavorful sauce.Next thing I knew, I was dishing up a generous serving, adjusting to, even relishing, this earthy meal.
Credits: All photos by Ann Kroeker.