Wednesday, October 31, 2007
Pumpkin, Sage Ravioli
This one my my favorite things I have made recently.
I absolutely LOVE it.
Roast at 350 F, for 35 - 45 minutes:2 small sugar pie pumpkins (You could also use butternut squash), halved, cut side down.
Remove from oven, and allow to cool enough to handle. Scoop the flesh into a large bowl, discard the skins. Mound the flesh, create a well in the center. Allow to drain and cool. Meanwhile,
In a small skillet over medium-low heat melt,
2 tablespoons of butter
Add,
1 tablespoon of ground sage
1 tablespoon of brown sugar
Sprinkling of cinnamon and nutmeg
Allow to brown, remove from heat.
Any accumulated liquid in your pumpkin mound should be blotted away with a paper towel. Add the contents of your skillet and
3-4 oz of soft goat cheese (Chevre) (About 1/2 of a large log)
Combine/mash well with a fork.
Use:
Won-ton wrappers
Mound about 1 teaspoon of the pumpkin mixture in the middle, fold on the diagonal (So, you get a triangle) and seal the edges by "gluing" with water. Set to the side, while you finish a bunch.
Bring a large pot of salted water to an almost boil. Boil ravioli in batches (You don't want them crowding each other) for 4-5 minutes and remove with a slotted spoon. Hold in a warm oven, till you're done.
Yields: 3-4 serving
Accompaniments: I ate them with a bit more sage butter (melted butter with sage). I also think a basic cream sauce would work well.
I also want to experiment with using the filling inside a basic crepe recipe. Frankly, I wasn't totally satisfied with the wonton skins (too thin and flimsy) but loved the overall flavors of the dish.
Rosemary, Butternut Squash Risotto
Rosemary and Butternut Squash Risotto
4 cups of dilute broth, warm (I use Better than Bouillon and the microwave)
2 tablespoons olive oil
1 shallot, chopped
1 cup arborio rice
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes
In a large heavy, bottomed saucepan over medium-high, heat the olive oil. Add the shallot, saute for 3-4 minutes, stirring occasionally until the shallot begins to turn golden brown. Add the rice, stir until well coated with shallot and oil. Add the squash and a splash of broth, cover and allow the cook for 4-5 minutes (to give the squash a head start).
Lower the heat and begin to add the broth, 1/2 cup or so at a time. Stir often and allow the rice to almost completely absorb the broth before adding more broth. Continue stirring and adding until the all the stock is absorbed and the rice is tender, about 30 minutes. You'll have thick, creamy pan full of rice and gravy-like stock.
Remove from heat and stir in:
1 tablespoon of butter
2 tablespoons of Parmesan cheese, grated
1 - 2 tablespoons of fresh rosemary, finely chopped (Use caution rosemary can be very strong, you can always add more but its impossible to get it out)
1/4 cup crumbled Gorgonzola
1/4 toasted chopped pecans
Place in large shallow bowls and top with Gorgonzola and pecans.
Yields: 4 generous servings
Time: 45 minutes - 1 hour
Possible accompaniments: Spinach salad with cranberries or pears
I served it this week tri-tip and wilted spinach.
4 cups of dilute broth, warm (I use Better than Bouillon and the microwave)
2 tablespoons olive oil
1 shallot, chopped
1 cup arborio rice
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes
In a large heavy, bottomed saucepan over medium-high, heat the olive oil. Add the shallot, saute for 3-4 minutes, stirring occasionally until the shallot begins to turn golden brown. Add the rice, stir until well coated with shallot and oil. Add the squash and a splash of broth, cover and allow the cook for 4-5 minutes (to give the squash a head start).
Lower the heat and begin to add the broth, 1/2 cup or so at a time. Stir often and allow the rice to almost completely absorb the broth before adding more broth. Continue stirring and adding until the all the stock is absorbed and the rice is tender, about 30 minutes. You'll have thick, creamy pan full of rice and gravy-like stock.
Remove from heat and stir in:
1 tablespoon of butter
2 tablespoons of Parmesan cheese, grated
1 - 2 tablespoons of fresh rosemary, finely chopped (Use caution rosemary can be very strong, you can always add more but its impossible to get it out)
1/4 cup crumbled Gorgonzola
1/4 toasted chopped pecans
Place in large shallow bowls and top with Gorgonzola and pecans.
Yields: 4 generous servings
Time: 45 minutes - 1 hour
Possible accompaniments: Spinach salad with cranberries or pears
I served it this week tri-tip and wilted spinach.
Monday, October 29, 2007
Monday, September 10, 2007
Real Caramel Sauce
This started as a dally into cake making but ended with unfortunate results (in regards to the cake at least). However, I DID create a fantastic recipe for real homemade caramel sauce.
Real Caramel Sauce
2 cups of sugar
1/2 cup of water
1 cup of water
Combine in sauce pan with high sides (the higher the better) sugar and water. Make sure you're wearing long sleeves and have a bowl of ice water available (in case things go badly). Turn the heat up all the way and stir occasionally. The second cup of water is for "stopping" and should be close to the the stove. The mixture will go through a variety of stages as it boils and reduces away. Watch in wonder, stir occasionally and wait until the mixture has thickened up, about ten minutes. It will start to turn from a light brown blush to a deep caramely brown. Turn the heat off, wait a few seconds and add half of the "stopping" water, when you have reached the shade of caramel that makes your heart sing AND stand back. There will be hissing and bubbles and lots of opportunity to get burned. Wait a few seconds and than whisk,whisk, whisk the mixture. Voila - caramel syrup.
Pour off and reserve for another occasion about 1/2 the caramel syrup. Return to low heat and add,
2 tablespoons of butter
Whisk and add,
1/3 cup of heavy whipping cream
Whisk, whisk, whisk and add,
1 tablespoon of corn starch.
Continue to whisk over low-to-medium heat until the sauce reaches a thickened, delicious consistency. Do not fret if its a little thin, it will thicken a lot as it cools. Allow to cool a bit before drizzling onto or into whatever you like caramel sauce on. The sauce can be re-warmed in the microwave for a few seconds if it get too thick.
Real Caramel Sauce
2 cups of sugar
1/2 cup of water
1 cup of water
Combine in sauce pan with high sides (the higher the better) sugar and water. Make sure you're wearing long sleeves and have a bowl of ice water available (in case things go badly). Turn the heat up all the way and stir occasionally. The second cup of water is for "stopping" and should be close to the the stove. The mixture will go through a variety of stages as it boils and reduces away. Watch in wonder, stir occasionally and wait until the mixture has thickened up, about ten minutes. It will start to turn from a light brown blush to a deep caramely brown. Turn the heat off, wait a few seconds and add half of the "stopping" water, when you have reached the shade of caramel that makes your heart sing AND stand back. There will be hissing and bubbles and lots of opportunity to get burned. Wait a few seconds and than whisk,whisk, whisk the mixture. Voila - caramel syrup.
Pour off and reserve for another occasion about 1/2 the caramel syrup. Return to low heat and add,
2 tablespoons of butter
Whisk and add,
1/3 cup of heavy whipping cream
Whisk, whisk, whisk and add,
1 tablespoon of corn starch.
Continue to whisk over low-to-medium heat until the sauce reaches a thickened, delicious consistency. Do not fret if its a little thin, it will thicken a lot as it cools. Allow to cool a bit before drizzling onto or into whatever you like caramel sauce on. The sauce can be re-warmed in the microwave for a few seconds if it get too thick.
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