Friday, February 16, 2007

Random Fluff and Friday Recipe Blogging Finally on a Friday!

This will be a two-for-one special combination post (and yes, you do get an egg roll with it - it's in the bag with the plum sauce...). I'm very concerned about my falling into a blogging abyss over the last few weeks. All I can say is that my mind's been elsewhere - I've still not begun grading those essays that will be handed back on Monday; I have to compose to midterms; I have to do my taxes...and all I want to do is sleep all day!? I've just lost interest in my semester and my classes because all I can think is that I won't be teaching these classes ever again (perhaps except for my class on the female body).

On the subject of my students, most of them totally deserve medals - we've been over 1000 pages of literature in 4 weeks - that doesn't include my lectures on critical background to the genre we're studying, etc. In my Wednesday evening class, they all looked like they'd just survived the blitz, but I was proud of most of them for sticking it out and staying pretty coherent until 10pm on Valentine's Day!

The computer issue continues to be a problem - I've asked my TAs to keep on this a bit more, but I've finally just started catching people's eyes when I can tell they're doing stuff and saying "quit it!" - 9 times out of 10, they say "sorry, Professor" - so see? I was right! On Wednesday night, a guy who sits in the back of the class got a cell phone call and actually got up to leave the room and take the call! I interrupted the student who was making a comment and shouted back to him, "If you take that phone call, don't even think about coming back into this classroom tonight." Dear God!

In other news, I heard from the New Dream Academy which classes I'll be teaching next year and they are truly delightful - all medieval classes of various sorts with a bit of Renaissance mixed in for the Med-Ren survey. AND I teach only on Tuesday and Thursday mornings, so the Dutchman and I can visit one another for long weekends. Joy!

Last night, the Dutchman and I had our Valentine's Day dinner (because I was tied up with teaching the previous evening) and it was lovely. Then we drank wine and watched Iron Chef America. The recipe today is what we cook last night!

Easy* Lobster Ravioli in Pink Vodka Sauce
Ravioli Filling:
- 1 oz. unsalted butter
- 1 clove garlic, chopped
- 1 tbsp. chopped shallots
- 8 oz. cooked lobster meat (you can get this frozen - it's expensive, but so yummy)
- 2 oz. cook snow crabmeat (this you can get in a can and it's not bad at all - drain it well, though)
- 1 oz. Cognac (we used white cooking wine)
- 1 1/2 oz. ricotta cheese
- Salt and pepper
- 1 tbsp. chopped chives
- wonton wrappers (either square or round; you can get these in most large grocery stores in the Asian food section)

1. In a large saute pan, melt the butter and saute garlic and shallots until golden brown.
2. Add lobster, crab, and chives and saute 2-3 minutes.
3. Add cognac or wine and reduce for 2-3 minutes (I like to reduce this a bit more - this will make sure your filling isn't runny)
4. Remove from heat, put it in a bowl and place it in the fridge for 10 minutes or so to let it cool down to room temp.
5. If the lobster meat is still in big chunks, chop it up in the bowl a bit.
6. Combine the lobster mixture with the ricotta cheese and mix well; season with salt and pepper.
7. Place the wonton wrapper on a flat surface and put a decent-sized dollop of the lobster filling on the wrapper (this will vary depending on whether you're using 2 wrappers to make a large ravioli or folding over a single wrapper to make smaller ravioli). Wet your fingers and moisten the edges of the wrapper, then fold over and press the seams together.
8. Cook ravioli for 10 minutes until they float!

Pink Vodka Sauce:
- unsalted butter
- 2 garlic cloves, crushed
- 1/2 cup vodka
- 1 (28 oz.) can of crushed tomatoes
- 1/2 cup mozzarella cheese
- 1/2 pint of heavy cream

1. In a large skillet, saute the garlic in butter.
2. Add vodka and cook for 3 minutes.
3. Pour in tomatoes and cheese; stir until cheese melts.
4. Stir in heavy cream and heat thoroughly; pour sauce over hot ravioli.

*"easy" because it doesn't involve having to make your own pasta or cutting your own ravioli. The consistency is slightly different with wonton wrappers than with pasta: they're a little more delicate and not as al dente, but they taste awesome and they're not mushy at all!

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At 2:50 PM, Blogger jb said...

Your fatigue seems reasonable to me! After all the energy, thought, stress, etc. of the job search, you probably need some crash-time. A week or two (minimum!) to regroup and not force yourself into extraneous activity is totally legit. And hey, taxes aren't due for another two months; you can put them off for a little while longer, right?

At 1:38 AM, Blogger Morganlf said...

that recipe sounds lovely!


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