We have entered into two of my favorite themed-cooking seasons: Fall and hockey.
Seemingly disjointed and rather unculinary-like I know, but humor me with my explanation and invitation to join me on this strange road trip.
First off, Autumn time for food-lovers is a no-brainer but lots of-stomacher. Not only are cool afternoons the best time for comfort foods, but for a solid month you get to turn everything you eat into the shape of a zombie or a witch’s hat. What’s not to love there?
But October also means the NHL resumes its regular schedule and in our house, that’s also a reason to celebrate.
For much of the season, I coordinate our meals to include a signature dish from the Nashville Predator’s particular road opponent. It is a light-hearted theme but also a symbolic gesture of support in cuisine for my favorite team in my favorite medium. Unfortunately, I am also unreasonably superstitious, so depending on the outcome of the game, the dish may or may not be repeated or we might have to eat until every game night until June.
Even if Nashville is your second favorite team in the league, I invite you to enjoy these recipes for nights on the couch watching the game together, or on non-sporting event evenings as well.
We kicked off our 2013-2014 Cup run in St. Louis–a city we happily called home for over five years–with a toast of Toasted Ravioli. Unfortunately, we lost this game so this was probably the last time I’ll make it this season. (That shouldn’t stop you, though.) St. Louis Style Toasted Ravioli
1 package of frozen cheese or meat ravioli, thawed
Breading station of egg and Italian-seasoned breadcrumbs
Vegetable oil for frying
1.) Heat a couple of inches of vegetable oil in a deep pan for frying.
2.) Dredge each ravioli in the egg wash and then breadcrumbs. Lightly fry in oil for about 2-3 minutes on each side before drying on a paper towel.
Either serve right away with warmed marinara sauce, or put on a cookie sheet into a warm oven until face-off.