Travelling Mini Post #3 Sunday Cook-up with Eli

Rhiannon's Brother Eli shares a deep passion for food so I was really looking forward to getting a chance to get into it with him. We went to the St. Lawrence market Saturday for inspiration and ingredients and here is what we came up with the next day during a big cook-up at his place in East York, Toronto.

The Menu:

• White wine and mustard marinated Filet Mignon 
• Butternut squash ravioli (#gluten-free) 
• A salad of heirloom tomatoes, basil and boccaccini

Special thanks to Rhi for the help, Leah for her patience as we beat up the kitchen and Kieran for providing hours of entertainment. Rosie the cat too. 

Ingredients:

Filet mignon

 Eli's kickin' marinade (sauv blanc, mustard, secret ingredients) and Rhi's Kung Foo mixing hand.

Gluten-free pasta dough (ask me for recipe if interested)

Dough rolled out and folded into ravioli with filling (roasted butternut squash, aged gouda and fresh sage)

 

Assorted heirloom tomatoes, basil, boccaccini and a balsamic vinaigrette

WINE!

Kitchen stress

I have my work cut out for me to find a gluten free flour combination that produces a pasta that is light and can stand on its own in terms of flavour and texture, while still having the strength to resist tear when folding. But seeing Rhi's satisfaction to be able to have ravioli again is more than enough motivation to keep at it and it helps to have good company in the kitchen and house.

Pic doesn't do it justice but Eli cooked the steaks flawlessly and has his technique of a cast iron pan, gas oven top and broiler down to a science.

 Had a blast doing this, thanks Kleins!