Tonight's menu - Chez Marc De la Bay

In true Boney M style, Marc has got the menu for tonight out with mere hours to spare! To give him his due, Marc is the only one who provides photos so at least we have an idea of what the food should end up looking like!

ALL TIME FAVORITE … BRUSCHETTA

This is an easy, yet very tasty recipe that is a perfect way to start almost any meal. I have served these as appetizers at family barbecues, as well as at more formal dinner parties. The only key is to use very tasty tomatoes. I find that unless tomatoes are in season, the small grape or cherry tomatoes have the best flavor. You can also top the bruschetta with shaved Parmesan cheese, or mix some chopped capers into the tomato mixture.

:Serves 4:
Bruschetta:
1 Loaf Crusty Italian Bread -- Baguette
2 Cloves Garlic
1/2 Cup Good Olive Oil

Tomato Topping:
3 Cups Ripe Tomatoes, Cut Into 1/2 Inch Pieces
Salt & Pepper
2 Tablespoons Olive Oil
3 Tablespoons Fresh, Chopped Basil

Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook until just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately.

SAUSAGE SPINACH RAVIOLI – FRESHLY MADE

Making your own stuffed pasta may seem like a lot of work, but once you get comfortable with the technique it actually is much easier than you would imagine and the results are well worth the effort. In this stuffed pasta recipe I made a filling of sausages and spinach and topped the tender pillows of pasta with a tasty tomato cream sauce. You can use either hot or sweet sausages depending on your preferences, and to vary the sauce, try adding 2 cups torn arugula. The peppery bite of the arugula contrasts nicely with the creamy sauce. This pasta is also delicious with a simple tomato sauce, or even an herb butter sauce.

Serves 4 to 6
Dough:
2 Cups All-Purpose Flour
3 Eggs
1/2 Teaspoon Salt
2 Tablespoons Olive Oil

Filling:
8 Cups Fresh Spinach, Cleaned And Coarsely Chopped
4 Large Italian Sausage Links, Removed From Casings
1 Medium Onion, Chopped
2 Cloves Garlic, Peeled And Minced
3 Tablespoons Olive Oil
1/2 Cup Grated Parmesan Cheese
1 Egg Salt & Pepper

Sauce:
2 Tbsp. Olive Oil
2 Cloves Garlic, Minced
1/2 Tsp. Crushed Red Pepper Flakes
1 (28 ounce) Can Crushed Tomatoes
Salt & Pepper
1/2 Cup Heavy Whipping Cream
1/4 Cup Chopped Fresh Parsley (Or Basil)

Additional:
1 Egg Grated Parmesan Cheese

To Serve Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes. While the pasta is resting, prepare the filling.

Steam the spinach and drain well, pressing the spinach to remove all excess liquid. In a heavy frying pan heat the olive oil and saute the onion with the sausage meat until the onion is tender and the sausage meat lightly browned. Add the garlic, and season with salt and pepper. Place the sausage mixture, spinach, egg and cheese in a food processor and pulse just until the mixture is combined.

You want to retain a coarse mixture so be careful not to over process the filling. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.

Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin. Beat 1 egg with 1 tablespoon of water to make an egg wash.

Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

If not using within an hour or two refrigerate until needed. To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the cream and fresh, chopped herbs and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta. Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.

Poached Apricots With Mascarpone Cream

During the warmer months, I like to serve fruit for dessert, and this recipe will work for almost any summer fruit. In place of apricots, you could use peaches, pears, or plums. I dressed up this recipe with a dollop of mascarpone cream, a drizzle of fresh raspberry coulis and a sprinkling of toasted sliced almonds. For a busy weekday meal though, you could simply serve the poached fruit over a slice of angel food or pound cake.

Serves 4
8 Fresh, Ripe Apricots
2 Cups White Wine (I Used Pinot Grigio)
1 Cup Sugar
1 Tablespoon Lemon Juice
1 Cup Heavy Cream
1 Cup Mascarpone Cheese At Room Temperature
3 Tablespoons Powdered Sugar
1 Cup Fresh Raspberries
2 Tablespoons Sugar
1/4 Cup Toasted Sliced Almonds

Place the wine, lemon juice and sugar in a shallow saucepan and bring to a boil, then reduce to a simmer. Using a sharp knife, cut a circle around the apricots and then pull apart carefully. Remove the pit, and place the apricots cut side down in the syrup. Poach for 4 minutes and then carefully turn over and continue to cook for another 4 to 5 minutes or until tender. Do not overcook as you want the fruit to remain intact.

Use a slotted spoon and remove the apricots from the syrup and set aside. Boil the syrup until it is reduced by half and has thickened. Beat the cream with a hand mixer until peaks form. Add the powdered sugar and the mascarpone cheese and mix until blended. Use either a hand wand or a small food processor and blend the raspberries and sugar until smooth.

Divide the apricots into four serving dishes, and spoon some of the syrup on top. Add a dollop of mascarpone cream on top of the apricots, and then drizzle some of the raspberry sauce over the cream. Finally, sprinkle with almonds on top of each dish. Serve immediately.