Ravioli with Butternut Squash
A butternut squash is the gift that keeps on giving.
You get a lot of bang for your buck with a butternut squash - and with only three of us in the house, one squash is more than one meal. I used half of one for the gratin on Friday and had another half staring at me in the 'fridge when I opened it to start dinner.
The dinner plan was cheese ravioli with Italian sausage and some sauce pulled out of the freezer - a typical 20-minute meal for a Saturday. Without thinking, my hand grabbed the squash. I peeled it and cubed it - and into the sauce it went.
I covered the pot and let it simmer while cooking the sausage under the broiler. I would have grilled them but the grill area is the holding place for our new doors! Sharpe Builders is creating and installing a brand-new 8' x 16' front window, new doors, crown molding, and insulation in our 1950 rancher. Stellar work and custom quality beyond reproach. I'll post the final results when they're done!
But I digress...
Under the broiler for the sausages, and then into the sauce to simmer a bit more.
I judge my food successes by how much Nonna leaves on her plate. She licked this one clean!
The squash added body and a mellow sweetness to the sauce and it all played perfectly against a plain cheese ravioli. At the same time, I think it would work well with a stronger pasta - like a pesto tortellini or even a gorgonzola pasta. It just worked.
Or maybe a baked pasta dish...
Hmmmmmmmmm...
Raspberry Chipotle Mustard
The mustard shelf in the 'fridge has been looking a bit bleak. At any given moment I can have 6 or 8 different mustards in there. Basic yellow, spicy brown, and a host of other flavors and styles. I like my mustard. There's only 4 in there right now...
I bought a couple of pounds of mustard seeds back in June and have made a couple of different types. The first one I made was a beer mustard that so totally sucked I threw it all out. I then made an Irish Whiskey mustard that rocked.
I made another batch of the Irish Whiskey and gave it all away.
Time to make some more.
This time, I thought a raspberry chipotle would be fun.
They're two flavors that mix well together - that sweet and smoky-savory combination that I tend to enjoy. Add the spicy heat of fresh mustard and it's a definite winner!
Raspberry Chipotle Mustard
- 1/2 cup yellow mustard seeds
- 1/2 cup brown mustard seeds
- 1 cup raspberry vinegar
- 1 cup water
- 1 tsp chipotle powder
- 1/2 cup brown sugar
- 1 tsp salt
Place mustard seeds, water, vinegar, and chipotle powder in a bowl and cover with a tea towel. Let sit at room temperature about 2 days.
Blend mixture in a blender with the brown sugar and salt until smooth.
Smokin' Spicy!
I can see more than a couple of uses for this one - besides the obvious sandwich and burger scenarios. Maybe mixed with some cranberry sauce on a pork tenderloin...
Hmmmmmmmmm.....
Pesto alla Genovese
Victor and I both have made pesto for years. It's one of those things you just make. It's always good, but sometimes it can be a bit grainy, a bit bitter... I usually just blame the basil. It never stops me from eating it, but sometimes it's just not perfect.
Today, Victor found the solution - and it was perfect. Blanching the basil leaves!
We received the latest copy of La Cucina Italiana and there was a cover story about making the silkiest pesto ever. Being the cynic that I am, I rarely believe such claims, but our basil plants overfloweth... Victor decided to make a batch today.
Like most things, you get out what you put into something. The article went into detail about the proper basil leaves (Genovese basil, rarely found in the US), how to prep the leaves (triple washing in cold water and then soaking for 15 minutes or blanching and then plunging into ice water.) The soaking/blanching removes bitterness and the unwanted licorice notes. It also helps set the vibrant green color.
The La Cucina article detailed freezing the glass - not plastic - blender jar, using a microplane to grate the garlic and cheese, and shaking but not completely draining the basil. The little bit of extra water helps in emulsifying the sauce.
The extra steps really made for a perfect dish. I'm hooked.
Pesto alla Genovese
6 cups loosely packed basil leaves
1/3 cup pine nuts, preferably Italian
1/3 small garlic clove
1/2 cup fruity extra-virgin olive oil
1/2 tsp kosher salt (or to taste)
2/3 cup pecorino romano cheesePlace blender jar in freezer to chill. Soak basil in a large bowl of cold water; let stand 5 minutes. Lift leaves from water. Repeat two more times using a rinsed bowl and fresh water each time. Rinse bowl again and fill with cold water. Soak the cleaned leaves in the water, 15 minutes or quickly blanch and immediately plunge into ice water.
Combine nuts and garlic in chilled blender jar and add the olive oil. Purée until nuts are very finely chopped and mixture is creamy. Add salt.
Lift a handful of basil from water, shaking off excess water from leaves and add to blender. In four additions, Use 3 or 4 short pulses and purée just to combine (do not overblend). Add cheese, then, using 2 or 3 very short pulses, purée just to combine.
Place in bowl and cover with a thin film of oil.
I mixed a bit with rigatoni and froze the rest.
I browned bone-in chicken breasts in a bit of olive oil, added about a half-cup of red wine, plum tomatoes and basil from the garden, a bit of garlic powder, salt and pepper. I covered the pan nd let it simmer on the stove for about 40 minutes. I took out the chicken and reduced the sauce a bit and served it over the top.
It was all over the top! The tomatoes were really sweet and the pesto was perfection.
I need to come up with a few more ideas for using this!
Irish Whiskey Mustard
I have made so many different sauces in my life I flat-out can't remember half of them. From the classic French sauces to mayonnaise to a basic ketchup, I've made 'em. But I've never made mustard. Until today.
I don't know what kept me - I have loved mustard since forever. We always have at least a half-dozen - usually more - different mustards in the 'fridge at any given moment, from traditional yellow to dijon, spicy brown - and then the off-the-wall ones from local shops or spiced with chipotles, garlic, hot/sweet/honey... they are there.
A while back a friend of Victor's sent him a recipe for a beer mustard. I was intrigued. I sent off for some mustard seeds and the rest, as they say, is history. The beer mustard didn't turn out - methinks my beer was old - but I thought it out, did a bit of research, and decided there just isn't anything that can't be done with some mustard seeds and a bit of vinegar!
I thought a nice Irish Whiskey mustard would be a good start - and I was right! It's smokin'! I used a combination of yellow and brown seeds. Yellow are milder and brown are hotter.
The seeds need to soak in the liquid for a day or two, so plan accordingly.
These are the seeds after soaking two days. The mustard came out just a tad thinner than I would have liked, so I've adjusted the liquid a bit in the recipe, below.
Irish Whiskey Mustard
- 2/3 cup yellow mustard seeds
- 1/3 cup brown mustard seeds
- 1 cup white wine vinegar
- 1/2 cup water
- 1/3 cup Irish Whiskey
- 1/2 cup brown sugar
- 1 tsp salt
Place mustard seeds, water, vinegar, and Irish whiskey in a non-reactive bowl and cover with a tea towel. Let sit at room temperature about 2 days.
Blend mixture in a blender with the brown sugar and salt until smooth.
I have no idea how long it will last in the 'fridge, but it should have a pretty hefty shelf-life...
Fresh mustard is hot. It loses its heat over time. Enjoy it as it is or try a mustard cream sauce... Or add it to your favorite dishes.
Just enjoy it. And then make more.
I bought my mustard seeds at Atlantic Spice Co on Cape Cod. It's where I buy all my spices.
I may never buy mustard, again. This is too easy and too much fun!
Buckwheat Crepes with Chicken and Horseradish Sauce
Methinks it was a big ooooops that I re-discovered the Frog Commissary cookbook. I'm hooked!
I love cookbooks that use real food and don't rely on canned, boxed, or otherwise-packaged foods. It's a throwback to when I was cooking professionally and really experienced the foods we produced. I'm in gastronomic love.
My first foray into the book starts with buckwheat crepes. I just happened to have buckwheat flour in the pantry, so it seemed like a natural place to begin.
Crepes are an extremely easy thing to make. We have a great crepe pan, but a non-stick skillet would work in a pinch.
The Frog recipe calls for smoked chicken. That was one thing I didn't have, so I made it with diced chicken breast. Smoked would have taken it to another level, I'm sure, but it was pretty spectacular without it.
Buckwheat Crepes with Chicken and Horseradish Sauce
adapted from the Frog Commissary Cookbook
Crêpes
- ¾ cup milk
- ¾ cup water
- 1 egg
- 1 egg yolk
- ¼ cup melted butter
- 2/3 cup white flour
- 1/3 cup buckwheat flour
- ½ tsp salt
Filling
- 2 cups diced cooked chicken breast (original recipe calls for smoked chicken breast!)
- 2 cups coarsely chopped broccoli, blanched
- 6 tbsp butter
- 2/3 cup fine chopped onions
- 6 tbsp flour
- 2 cups chicken stock
- 2 tablespoons drained horseradish
- ½ tsp pepper
- ¼ - ½ tsp salt
Horseradish Cream Sauce
- 2 tbsp minced shallots
- 1 cup dry white wine
- 2 cups heavy cream
- 1/3 cup drained horseradish
- ½ tsp salt
- ½ tsp pepper
- 4 tbsp butter at room temperature
Crêpes
Combine the milk, water, eggs and butter. Blend the flours and salt in a bowl and whisk in the wet ingredients until smooth. Brush a 6” crepe pan lightly with butter and heat it until very hot. Pour about 1 ounce of the batter into the pan and quickly swirl to cover the bottom. Cook until the bottom is set,and top is dry. Repeat until you have at least 12 Crêpes.
Filling
Have ready the chicken and broccoli. Melt the butter in a saucepan. Add the onions and sauté over medium heat until transparent. Whisk in the flour and cook 2 minutes. Whisk in the chicken stock, horseradish, pepper and salt. Bring to a boil. Stir and cook 2 to 3 minutes. Chill. Add the chicken and broccoli. Set aside.
Assembly and Horseradish Cream Sauce
Preheat the oven to 325°. Roll each of the 2 Crêpes with about 1/3 cup of the filling. Arrange the Crêpes in a buttered baking pan and cover with foil. Put in the oven for 20-30 minutes or until heated through. While the Crêpes are heating, make the sauce
Combine the shallots and wine in a saucepan and reduce to 5-6 tablespoons. Add the cream, horseradish, salt and pepper and simmer until thickened. Stir in the softened butter in bits and serve at once over Crêpes.
This one took some time to make, but was worth all of it! It could be made in stages and put together at the last minute, as well.
I was just a tad worried about how Nonna would take to it, so when she came into the kitchen, I told her it was canneloni. She really liked it!
I also made their streusel-topped sour cream apple pie. I'm heading into the kitchen for a slice right now!
Pumpkin Ravioli with Amaretto Cream Sauce
This is something I never would have made had it not been for my dear friend Diane. She was talking about a pumpkin ravioli with an amaretto cream sauce that was served at a restaurant where she once worked. Her description of the dish captivated me, but it was her swooning that got to me. When Diane swoons, I listen.
She didn't know the recipe, just that it had apples and golden raisins in it. I asked questions and set about coming up with a recipe.
I don't know how close this is to her original, but I definitely think it was swoon-worthy! It came out great. I sprinkled walnuts on the top just before serving - not a part of the original recipe, but... I liked 'em.
Pumpkin Ravioli with Amaretto Cream Sauce
- 1 pkg pumpkin ravioli
- 2 small shallots, minced
- 1 apple, peeled and sliced thin
- 2 tbsp plus 1 tsp Amaretto
- 1 cup heavy cream
- 1/4 cup golden raisins
- salt and pepper, to taste
Saute shallot in a pat of butter and a bit of olive oil. When translucent, add apple slices and cook, browning very slightly. Add 2 tbsp amaretto and cook down slightly. Add heavy cream and bring to boil. Add raisins.
Reduce heat and taste. Stir in about a teaspoon more of amaretto, if desired, as well as salt and pepper, to taste.
Add cooked ravioli, and coat with sauce.
Top with chopped walnuts, if desired.
Don't tell Diane, but I purposely made a lot so I could bring some in for her tomorrow!
Pork Tenderloin with Roasted Garlic Vinaigrette
It was so nice to come home tonight to dinner cooking. I do love a man who can cook! And Victor can definitely cook.
I've mentioned many times that a little twist is all it takes to go from simple to sumptuous. It's that little bit of unexpected. Victor pulled that one off tonight with a roasted garlic vinaigrette to go atop a simple pork tenderloin. The concept came from Giada but the execution was pure Victor.
Roasted Garlic Vinaigrette
Roasted Garlic:
- 2 heads garlic
- olive oil
- salt & pepper
Slice garlic heads in half through equator. Place cut-side up on a square of foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold foil up to fully enclose garlic and roast at 350° for about an hour - or until garlic soft and golden brown. Cool.
Vinaigrette:
- Roasted garlic
- 1 tsp Italian seasoning
- 1/2 cup balsamic vinegar
- 3/4 cup olive oil
- 1 tsp sugar
- 2 tbsp water
- salt and pepper, to taste
Squeeze garlic into blender. Add Italian seasoning, sugar, vinegar, and 2 tbsp water. Blend well. With machine running, add olive oil in a slow, steady stream. Taste for seasoning and add salt & pepper, as desired.
It really did come out good. Roasted garlic is one of the nectars of the gods and when it's blended with good balsamic vinegar and good olive oil, there's just no stopping it! I first questioned why it needed additional sugar when roasted garlic and balsamic have a sweetness to them, already, but I think the pinch of sugar helps to pull the two somewhat-conflicting sweetnesses together. Whatever the reason, it worked.
It made a cup and a half of dressing and we really only used a couple of tablespoons at the most, so the rest went into the 'fridge for salads later this week.
Yes, it definitely worked.
Lobster Ravioli with Walnut Cream Sauce
I've been meaning to make this for a while, now. Tonight, I finally did - and my stomach is smiling!
It's a recipe not for the faint-of-heart - or those who fear fat - but it will definitely put a smile on the face of those who love to eat!
It's also quick. The sauce takes less time to make than the water takes to boil to cook the ravioli!
I went with lobster ravioli tonight, but the sauce will go with anything... I had a small piece of brie with mushrooms in the fridge, so I added that to the sauce instead of a more traditional cheese. You don't need a lot of anything - maybe two ounces - but it adds a ton of flavor. And the cheese you choose will definitely set the tone for the sauce.
Walnut Cream Sauce
- 1 cup walnuts
- 1 tsp butter
- 1 cup heavy cream
- 2 oz cheese
- salt and pepper, to taste
Brown walnuts in butter. Add cream and bring to boil. Reduce heat and simmer few minutes. Stir in cheese and mix well until melted and sauce is creamy. Check for seasoning and add salt and pepper, as desired.
It was filling. Really filling You really don't need as much when it's this rich. Six ravioli and lots of walnuts.
The crunch of the nuts and the silky-smoothness of the sauce over the really flavorful ravioli was perfect - and some crusty Italian bread to sop up the sauce was a perfect accompanyment.
Yum.
Butternut Squash Ravioli
Okay. It's officially Fall. Time for squash.
Butternut squash is a favorite because you can do absolutely anything with it - from sauces to soups and everything in-between.
Tonight's squash became a sauce for butternut squash ravioli. I had been thinking about this all day and since I was getting off earlier than usual, I thought I'd also bake a loaf of bread and make a nice dessert... I made the nice dessert. I didn't bake the bread - and I'm actually glad I didn't. Dinner was rich enough without it.
The sauce took no time after roasting the squash. And the squash only took 30 minutes in the oven. I peeled it, cut it into cubes, drizzled some olive oil and sprinkled with salt & pepper. Onto a sheet pan and into a 400° oven for 30 minutes.
For the sauce itself, I sauteed about a half-cup of diced onions in a pat of butter. When they were translucent, I added the cooked squash and a handful of chopped walnuts. I then added a cup of heavy cream and started breaking up the squash a bit. I then added about a half-container of Boursin cheese. I was originally going to do a butternut and sage sauce, but the cheese was there. As the sauce thickened, I added some water. Probably a full cup over the course of the cooking.
Next went in about 4 ounces of arugula. I just stirred it in and let it wilt. Next went the drained ravioli.
Not counting the 30 minutes of squash-roasting (I checked my email while it was cooking) dinner took 10 minutes to put together.
And I had the time to make dessert using one of my Adluh mixes!
Not bad at all.
Sapporo Teriyaki Beef
A recent posting on a San Francisco bulletin board I am a member of - The Western Neighborhoods Project - had me looking through some old recipes. Lord knows I have recipes - cut out from newspapers and magazines that go back years and years. If I started cooking right now, I could never get through them all.
One recipe caught my eye... a teriyaki sauce made with beer. I don't know where the recipe originated or who wrote "Sapporo" on the yellowing newsprint - probably a San Francisco Examiner newspaper - but it was intriguing enough to finally make it.
And I'm glad I did. This is going to become a staple in our house! It may even get made for Christmas gifts. It's that good!
I used it to marinate strips of beef - top round - that I quickly grilled after marinating about 2 hours.
I had bottles of Sapporo, Molson, and Sierra Nevada Pale Ale in the 'fridge from my last Wegman's beer run (which pretty much was the reason I jumped on this one today) but I imagine any beer would do. The actual recipe just calls for a 12 oz can of beer.
Sapporo Teriyaki Sauce
- 1 12 oz bottle Sapporo beer
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 1 tbsp chopped ginger
Mix all ingredients together in a saucepan. Bring to boil and reduce by half. Strain and cool.
Definitely a keeper.
Lamb Chops and Lemon
During my Monday Shopping today, I saw some lamb chops that looked just too good to pass up.
I don't seem to buy a lot of lamb. No particular reason - I really like it - but for whatever reason, it doesn't end up in the shopping cart all that often. Tonight, I figured the chops would go on the grill but I wanted something to go with them. I first thought of lemon and mint - the mint is already growing crazy outside - but in the end I opted for lemon, garlic, and rosemary. Classic lamb accompaniments. The rosemary hasn't reached mint proportions, but it's outdoors and fresh, nonetheless.
Lemon Rosemary Sauce
- 1 small clove garlic, minced
- zest of 1 lemon
- juice of 1 lemon
- 1 tsp fresh rosemary
- 1/3 cup olive oil
- pinch salt and pepper
Place everything but olive oil in small food chopper and chop. With processor running, add oil slowly to create a lovely emulsion.
Serve atop lamb chops.
It's one of those things that is just so easy, yet takes the meal from "good" to "WOW" with no effort, at all.
Served with the chops were Brussels sprouts - actually from Belgium - and a whole-grain rice assortment. Brussels sprouts are my most-favorite vegetable in the world. I know, I'm weird, but I've always liked them.
The rice was a blend of different whole-grain rices in the cupboard... black, mahogany, red, and the end of a confetti rice blend.
And the chops... Cooked to perfection. I put them on the grill and then heard Victor speaking with our next door neighbor over the fence, so off I went to join them. They flared up a bit and the fat got a bit charred, but they were g-o-o-o-o-d!
I'm going to have to pick them up a bit more often. The mint-and-lemon sauce combination still sounds good!
Chicken with Strawberry BBQ Sauce
A couple of years ago I had a plethora of strawberries and came up with a pretty good Strawberry BBQ Sauce. I was going through a "let's make a weird BBQ sauce" time. The Root Beer BBQ Sauce was definitely up there with the weird - but it was pretty good, too.
So... I had strawberries today and decided it was time for another round of BBQ sauce. But I didn't want to take the time to make the last variation. So I made a quick version - and just enough for dinner tonight.
Strawberry BBQ Sauce
- 1 cup strawberries
- 1/2 cup chili sauce
- 1/2 tsp tabasco sauce
- salt and pepper, to taste
Put all ingredients in food processor and puree.
That simple.
While the original version was really good with a lot of different flavors going on, this one was simple, had a pronounced strawberry flavor, and worked quite well. Plus it took three minutes to make!
As soon as the weather gets a bit better I think I'm going to revisit the root beer BBQ sauce and see what I can do to make it even more fun!