Love Affair with Matthew Kenney Cuisine

Sunday, January 13, 2013

Oh Real Moms, we enjoy a good love affair, don’t we? A week ago I started a new obsession in the healthiest-raw-kind-of-way possible; I began my month-long raw food cuisine training with the well-known and loved Matthew Kenney of NYC, Florida and California. The trick is, I don’t live in Santa Monica, Miami or NYC so it was always tricky to take a month away from my family to delve into, what I consider, one of the most beautiful forms of cuisine there is. Hurrah for Real Moms everywhere because Matthew has heard our pleas and is now offering his renowned cuisine academy online. It’s a state-of-the-art approach to modern-day education for cyber folks everywhere.

My first week offered me quite an adjustment, what with the several hours a day on my feet in the kitchen. It was a lot of fun to get the grocery list for week one and be pleasantly surprised with each day’s assignments. The program is structured in such a way that you get the day’s assignments only after the previous day is complete. This way, you are truly required to prepare everything the small-select group of participants are doing right “along side” with you. We post our assignment photos and commentary, in hopes that our instructor “loves” our dish with a perfect 100 score. Below is one of my favorite dishes from week one and I’m sure you’ll agree, this picture will make your mouth water.

Classes are forming regularly, so come on, join the raw food mamas and turn that oven off!

Red Beet Ravioli

BEET RAVIOLI

• 1 large red beet (or 2 small)
• 1 teaspoon salt
• ½ tablespoon olive oil

Using a mandolin, slice beets very thin (about 1/16 inch or less). Make stacks and cut into 2-inch squares. The size doesn’t matter as much, as long as they are all roughly the same. Arrange beet slices in a pan on a liner, sprinkle with salt and drizzle with oil.

You will need 18 slices to make 9 pieces of ravioli.

CASHEW CHEESE FILLING

• 1 ½ cups cashews, soaked
• 2 tablespoon lemon juice
• 2 tablespoons water
• ½ tablespoon lemon zest
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1 green onion, minced
• 1 tablespoon fresh parsley

In a food processor, blend nuts, lemon juice, zest, yeast, and salt until smooth. Transfer filing to a bowl and fold in minced onions, parsley, and any additional herbs. Taste for seasoning and adjust as needed. The filling should have the consistency of ricotta cheese.

PEPPER PUREE

• 1 ½ yellow or orange bell peppers, cored
• ½ tablespoon lemon juice
• ½ green onion, white part only
• ¼ teaspoon salt
• ½ tablespoon olive oil
• ¼ cup pine nuts, soaked 30 min-1 hour

Blend all ingredients until smooth. Transfer to a squeeze plastic bottle and store in refrigerator.

PISTACHIO PESTO

• 1 cup basil leaves
• ¼ cup spinach leaves
• ¼ cup pistachios
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon sea salt
• ½ teaspoon lemon juice
• Pinch of freshly ground pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky. Maintaining texture is important.

ASSEMBLY

Arrange half the beet slices flat on serving plates. Place a generous dollop of the filling on each slice. Sauce the plates with the pepper puree, using either a squeeze bottle or just spooning it over the beets and filling (this way some of the sauce will be inside each ravioli). Top each ravioli with a beet slice, pressing down gently.

Place small dollops of pistachio pesto on top of each ravioli, allowing some to fall off onto the plate.  In a small bowl, toss 1 tablespoon chopped pistachios with a drizzle of oil and pinch of salt. Sprinkle over each ravioli and top with tarragon or fresh herbs. Grind a bit of black pepper over the plates and garnish with microgreens if desired.