If you’re looking for a project, I’ve got a good one for you here. Had it not been for the awful showing of the Bears at New England today, I might still be in the kitchen putting this together. I got irritated and shut the game off at half time and went to work on dinner. It was too nice out to be sitting around watching TV anyway.
Squash rule the autumn dinner plate and rather than make a soup or stuff it with something, I wanted to make this sauce.
When done all at once, this will probably take you about 3-4 hours. Ravioli is a pretty labor intensive pasta to make, and I always question myself why I continue to make it. Oh, yeah, that’s right – it’s totally awesome. The good news with this is that you can spread out the tasks and even do some the day before. Especially the pasta. That’s probably the most labor intensive part of this dish – rolling out the dough, filling it, cutting it just right. You can’t rush that part, it just takes what it takes to get it done. If you make the pasta the night before, cover and store it in the refrigerator. You could also just use store-bought pasta and use this sauce to fancy it up.
Tomato sauces are not something I usually go for. Something about them just doesn’t do it for me. I think it’s probably because I totally over did it on spaghetti in college. It was an easy, cheap thing to make so I made it all the time because I could also get a few meals out of one batch.
It’s a rare occasion that I want anything tomato sauce based, but I had a bunch of ingredients to use up this weekend and the best thing to pull together was this spicy tomato sauce. “Fra Diavolo” by the way, means “Brother Devil” – an appropriate name for this given the level of spice in this sauce.
It’s the time of year that beckons comfort food; hearty pastas, squash of all types, casseroles and creamy soups. With that comes a load of calories as well – and if you’re like me, you’re not at all active in the winter, so chowing on all that yummy food tends to add up and leave you feeling a bit sluggish come spring.
Pace yourself through the season with this salad – it has the best of both worlds. The sweet potato is the star giving substance and when paired with the crunch of pistachios two ways, the tang of goat cheese and the snap of pomegranate, this is a salad that eats like a meal without making you feel like you over indulged.
The season has officially turned, but this weekend I’ve been enjoying the last few moments of summer-like weather. At this time of year, one never knows how many more chances there will be to have the windows open all day or sit outside and enjoy the sunshine.
The fair temperatures have not fooled my palate, however. My brain and taste buds know that it’s nearly October, and therefore I find myself craving hearty, rustic meals. Various types of squash are in abundance right now, so I took advantage of the fall’s bounty and pulled up this recipe I’ve had bookmarked for quite some time.
As previously mentioned and evidenced by the number of recent risotto postings, I am a bit obsessed with risotto. Even though I made it just last weekend, I tried a new recipe last night. With the dramatic dip in temperatures, I was craving some comfort food and this fit the bill perfectly.
I borrowed the recipe for cream sauce from Real Simple, adapting it to not use the onions, but this sauce is AMAZING and light and would go well over many types of vegetables or fish.
I have a confession to make: I am a bit obsessed with risotto. I love everything about it – the process of making it, all the ingredients that go into it and not least of all, eating it. I love it because it’s versatile and is a dish you can eat year-round, customizing to ingredients and flavors that are in season. It can be made to appeal to any diet preference as well – it works wonderfully with light seafood such as scallops or shrimp and is a great vehicle to highlight seasonal vegetables.
Forever on the hunt for the next awesome flavor profile, I decided that caramelized onions and apples sounded like a good idea to try. I know what you’re thinking – there’s already plenty of onion in the base of risotto, won’t this be overkill? I was worried about that too, but I did it anyway and was glad I took the risk. Caramelizing the onions gives them a different flavor, so this wasn’t overkill with onion. You’re also only going to use a half cup of the onions, so you’ll have some leftover. (Looking for what to do with them? Try this crostini recipe.)
Crepes are one of my favorite things to make. They’re something so simple but can deliver pretty complex flavors when done well. They’re versatile enough to eat for every single meal of the day. From sweet crepes for breakfast or brunch to savory crepes for dinner, you can do pretty much anything you want with them.
I learned how to make crepes in a class at The Chopping Block about a year and a half ago. The trickiest thing to get right is getting the batter to cover the entire bottom of the pan and not using too much batter because crepes are supposed to be extremely thin. I stumbled quite a bit trying to get the technique of swirling the pan with my left hand while ladling in the batter with my right hand. If you’ve ever tried rubbing your belly and patting your head at the same time, that’s how awkward it was for me.
Eventually I got it down well enough that I moved on to trying to flip the crepe by just using the pan. Another step in which more than a few crepes suffered from poor technique. I also turned to none other than the master Jacques Pepin for some tips on making crepes. Of course he makes it look as simple as making a peanut butter and jelly sandwich, but that’s why he is the master.
I built this recipe knowing that I was going to try a new peanut sauce that I’ve had bookmarked for a while. With peanut sauce as the main driver, I figured Asian would be the best way to go, so what better than to make a simple stir fry to fill the crepes with. Once I had that in mind, I immediately went to thinking about how I would plate the dish. Sometimes I make decisions on what to cook by starting with the type of presentation I want to do. Is that weird? Maybe, maybe not. Either way, presentation can really amplify a dish, so I’ve always got that in mind.