Butternut Squash Ravioli
November 02, 2007
Butternut squash feels hard as a rock when you pick it up. One can't imagine that it would even cook in an oven, much less be penetrable to a knife. But, I assure you that this squash is amenable to cooking, cutting, and even the occasional puree.If you've never had butternut squash, the taste is a cross between a sweet potato and pumpkin, but silky with an appealing bright orange color. One of its stranger features is that when you buy it, the outside skin is usually a vague color of creamy dreamsicle orange, but even two or three weeks out, it darkens slightly more orange. I bought my squash at Abodanza farms and put it on top of the refrigerator and thought about what I might do with it. It occurred to me that I should roast it, puree it, and use it as a stuffing of some kind.
I opted to make raviolis with my squash. Now don't get yourself in a tizzy wondering how difficult this was - in fact, it was easy because I used pre-made won ton wrappers from the store. The won ton wrapper is so versatile (it's not just for egg rolls), and very easy to work with that I don't think I'd even bother trying to make pasta for the raviolis from scratch. What I really loved about making this dish is that I was able to freeze a lot of left over raviolis to eat later.
Here is what you need:
- 1 butternut squash
- 1/2 c of freshly grated Parmesan
- spices: cinnamon, cloves, anise, salt, pepper (use about 1/8 tsp of cinnamon, cloves, and about 1/2 a crushed star anise - if you have none of these, just use cinnamon!)
- 1/2 c cream
- 1 package of won ton wrappers (buy big squares or small, it's up to you)
- 1 egg, beaten (place on the side)
Sauce Ingredients:
- 2 sprigs of sage
- 1/2 c cream
- 1/4 c chicken stock (or vegetable stock)
- 1 shallot, minced
- 3 tbsp butter
- salt and pepper to taste
Step One: Preheat the oven to 380 degrees. Cut your squash length wise in half. Remove the seeds. Rub the squash with olive oil and set down on a cookie sheet to bake for 30 minutes or until the squash is easily penetrated with a fork.
Step Two: After the squash cools, separate the flesh from the skin (I used a spoon to "scoop" the flesh out). Place the squash in a blender, food processor, or a bowl and add the spices, cream, and Parmesan cheese. I used a blender, but you can also just use a hand mixer and whip the ingredients together until very smooth.
Step Three: I bought big squares of won tons, so I cut the won ton wrappers in half. I brushed each wrapper with egg wash, placed 1 tbsp of squash filling on one end of the rectangular wrapper, folded the wrapper in half, and crimped the edges down with a fork. You can use the same procedure for round or triangle shaped wrappers. Just be sure to use the egg wash and seal the edges by crimping them with the fork - otherwise, the filling may fall out in the boiled water stage. Place finished raviolis on a cookie sheet to avoid sticking/falling apart.
Step Four: After making what seems like a thousand raviolis, you can freeze some at this point. Place the raviolis on a cookie sheet to freeze (non-stick!). Cover with a loose piece of plastic wrap. When raviolis are frozen, (about 1hour) place in zip lock bags (I put 8 in a bag).
At this point, you should start making your sauce before boiling your raviolis. The sauce cooks quickly, so go ahead and begin boiling a stock pot of water (place a lid over the pot to achieve full boil).
Step Five: Once water is at a rolling boil, toss in your ravioli. They will cook rather quickly if fresh (about 2 minutes) and if frozen they will take 3-4 minutes. Remove the ravioli with a slotted spoon and place them immediately on the plates. Don't stack them! If your sauce is done, pour it over your raviolis. I suggest 4 to a plate if eating a side dish like salad or green beans.
For the Sauce:
Step One: Place chopped sage, minced shallots, and butter in a small sauce pan (like an egg pan). Cook over medium heat until onions are translucent (yes, shallots are onions).
Step Two: Pour in cream and stock. Let simmer for 8 minutes, take off heat. Pour over your cooked ravioli already on plates.
You can also skip the cream and stock to make a traditional Italian sage and butter sauce, but I think the cream really adds a flavor dimension to the squash.
This ravioli dish gave me more ideas about how to use squash this fall. So stay tuned for more recipes.
Labels: Butternut Squash, Ravioli, sauce
Homage to Eggplant
April 04, 2006
Eggplant "Sorrentina" (I don't really know the proper spelling for this region in Italy) is a dish that I enjoyed every Sunday at the Cafe Pertutti in NYC. The chef would never share the recipe until one day I got lucky and talked to a different cook in the kitchen who gladly gave me the secret ingredient I couldn't figure out that would horrify any kosher eating vegetarian: prociutto. Eggplant Sorrentina was served at this restaurant and only this restaurant (believe me I ate at nearly every Italian restaurant in Little Italy, the Upper Westside, and the old school Upper Eastside Italian hood) with a side of penne and vodka sauce. Sorrentina is named so for the style of cooking. The eggplant is lightly fried on each side in a bit of olive oil (after being coated as listed below), and served stacked with layers of vodka sauce, prociutto, and cheese. If you hate eggplant, you must give it one more chance, and let it be Sorrentina. If you hate it, I'll eat a frozen dinner.You will need: one eggplant sliced 1/4 inch thick long ways; 1 c shredded mozzerella; 1/2 c shredded parmesan; 2/3 c flour with 1 tsp salt mixed in, place on a plate; 2 beaten eggs in a large bowl; 6 slices of prociutto (very thin); 1 jar of vodka sauce (get a high end brand because the consistency will be better); olive oil for cooking. Preheat the oven to 400 degrees.
This picture shows the process of stacking the eggplant before baking in an oven. This recipe makes three little stacks.
Step One: Heat 1/4 c of olive oil in a medium saute pan over medium heat.
Step Two: Take your eggplant slice, dip it into the egg mixture and then the flour mixture, dust off, and fry on each side until golden brown. (note that the eggplant should not swin in oil, you need just enough to cook each side). Place on paper towels to drain. Repeat this step until all eggplant is cooked.
Step Three: In a baking pan, layer the ingredients as follows: 1 tbsp of vodka sauce; cooked eggplant slice; prociutto; 1 tbsp vodka sauce; pinch of chopped Italian parsley; sprinkle of 2 cheeses; repeat up to 3 times. For final layer, add a healthy handful of cheeses on top.
Step Four: Bake in an oven at 400 degrees for 5-7 minutes. Turn oven to broil and cook for another 2 minutes or until the cheese begins to bubble and turn brown. Remove from the oven and serve with a side of penne pasta and vodka sauce. If you can't eat wheat, substitute flour for rice flour and eat this with a refreshing salad of organic field greens and balsamic vinegar dressing.
Sort of Pasta Bolognese
February 20, 2006
Jaime Oliver to the rescue. I had my two nephews, one niece, along with two of my sisters and for a visit recently. What to make for children and adults alike is easy - pasta! I decided to go for a traditional meat sauce - sorry to all my vegetarian followers - but for you carnivores, this one is especially for you. Thank the English guy.
You will need: 10 slices of bacon with most of the fat trimmed off; handful of chopped rosemary; 4 cloves of minced garlic; 1/2 white onion finely diced; 1 c of red wine; 1 large can of whole peeled tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 handful of chopped Italian parsley and basil; olive oil; 1 lb of fresh ground lean chuck; one chile piquin crushed; spaghetti; 1/2 c (or more) fresh grated parmesan.
Step One: Place the slices of bacon on a cookie sheet, sprinkle the rosemary on top, and bake in oven at 350 degrees for 10-13 minutes or until bacon curls. Baking the bacon will prevent the pool of grease normally found in pan frying from forming, and will leave the bacon just golden and not very crispy. Remove, and dice up.
Step Two: In a large pan, saute your onions, garlic, and chile piquing over medium heat. After onions are translucent, add the ground chuck and bacon. Break up the meat while it browns. Add the red wine after meat is almost done cooking (about 8-12 minutes).
Step Three: Add can of whole peeled tomatoes along with its liquid. Be sure to break up the tomatoes with your hands so they are bite sized. Add tomato paste, oregano, salt and pepper to taste. Cook unti lsauce thickens.
Step Four: You can skip this step, but you risk having a runny sauce if you do. Take that cake pan and put your sauce you've been cooking into it, cover with foil, and bake for 45 minutes at 350 degrees. Remove, add basil and fresh parsley.
Step Five: Cook pasta according to directions. Add parmesan to sauce and serve over pasta. Feel free to drizzle a little olive oil on top of it all; eat with a side salad.
Labels: ground beef, pasta, sauce, tomatoes
Alfredo Sauce over Fettucini
December 22, 2005
I learned to cook Alfredo sauce at a restaurant almost 8 years ago and it is the tried and true recipe in my pasta arsenal. There is no "fat-free" version, so just plan on eating a small portion with a glass of white wine and a side salad.
You will need (for 3):
- 1 pint of heavy cream;
- 3 minced garlic cloves;
- dash of white wine;
- 1/2 c of grated parmesan;
- 4 egg yolks (separate the whites and discard).
For pasta, use DeCecco brand dried fettucini or fresh pasta from a local Italian grocer.
Step One: Boil water for pasta with 1 tsp of salt. Cook according to directions.
Step Two: In a skillet, cook garlic in 2 tblsp of olive oil over medium heat fro 5 minutes. Add dash of white wine to cool off.
Step Three: In a bowl, combine cream and yolks, wisk until smooth. Pour into skillet with garlic and cook over medium heat for 8-12 minutes or until it thickens (will coat a spoon without coming off completely). It is okay if this simmers a little but DO NOT BOIL or you will burn the cream. You must stir this constantly to avoid overcooking.
Step Four: Take off the heat, add parmesan & salt to taste. Ladle over cooked pasta and garnish with Italian parsley. For this occassion, I added sauteed shrimp with garlic on top.
Brunch Everlasting
October 23, 2005
In my continued quest for good eats, I have come upon a simplified hollandaise recipe (a faux bernaise sauce if you will) for delicious eggs Florentine. I have made this recipe several times and have perfected it for any cook. Beware: this recipe calls for a "fancy" cooking technique that you beginners may have trouble with. Don't try it out unless you have time and an extra dozen eggs in the fridge.
Eggs Florentine is an excellent breakfast/lunch time and perfect for lazy Saturday and Sunday mornings. If you are a vegetarian, this is for you. If you hate spinach, simply substitute the spinach for a slice of ham for Eggs Benedict.
Serving size: For 2 people or one really hungry person
What you will need:
- grab 1 dozen eggs (brown large),
- 2 English Muffins (you can also use day old baguette or any other bread if you'd like),
- 1 bunch washed and chopped spinach (not frozen) or ham,
- 1 tomato,
- 4 tbsp of cream,
- 3 tbsp butter,
- salt, pepper, Tobasco sauce or the like,
- vinegar (white, to cook eggs),
- parsley (optional).
Cookware: small sauce pot for poaching eggs, medium sauce pot for the sauce, a glass bowl that fits over the medium sauce pot, one skillet for the spinach or ham, wire whisk and 2 small bowls.
Step One: I like to start out by filling my pots halfway with water and bringing them to a smooth boil (note: not raging). Place the glass bowl over the medium sauce pot.
Step Two: If cooking spinach, wash it and then wash it again. Drain really well and throw into the skillet (no extra water or oil needed here) with a dash of salt and pepper on medium-low heat with a lid or piece of foil covering the pan. Cook this until slightly wilted and turn this off (takes about 3 minutes to cook if the pan is hot enough and the lid is on). Keep the pan of spinach covered, turn off the burner and leave it for now (as the pan cools, the spinach still steams b/c it is covered and the pan is hot).
Step Three: Do you know what a poached egg is? If you hate fried eggs, try poached eggs (like a boiled egg, but with a very soft center and out of the shell). You need to add one teaspoon of vinegar to the small pot of boiling water. Carefully crack your egg into the pot. If you are a beginner, I suggest cracking it into a small bowl first and then gently pouring the egg (without breaking the yolk) into the pot. (If you don't have vinegar, you can place a large slotted spoon in the water and place the egg on top so it doesn't lose its shape) Cook for about 3-5 minutes or until the whites are cooked. Take a slotted spoon and gently lift the egg out of the water and place it onto a plate; cover the plate with foil to keep egg warm. Repeat this four times for four eggs.
Tip: If you suck at making poached eggs or any eggs besides scrambled ones, try the cheat method here. Instead of poaching, take a skillet and set the temp on medium. Cut your English muffin in half, lightly butter each side and cut out a small circle in the middle of each half. Place these muffins on the hot pan and crack one egg into each muffin (the yolk gravitates to the center hole without breaking). Cook this on each side for about 1-2 minutes, depending on how you like your yolks. Place these cooked muffin-eggs onto plates and put the spinach on top of this. This is the cheat method only, so skip to the sauce now.
Step Three: While you are waiting for those eggs to cook, you can cook the faux hollandaise. To begin, place 3 tblsp of butter into that hot glass bowl placed over the pot of bowling water. Then, take out 5 eggs. Separate the yolk from the white. You can do this by cracking the egg into a bowl (not the one on the stove) and using your hand to scoop out the yolks (spoons never work for this). Place the yolks into another clean bowl. After all five egg yolks are done, add 4 tblsps of heavy whipping cream or half and half, 1 tsp of salt, pepper to taste, and a couple dashes of Tobasco sauce. Whip this up real well with a wire whisk. Add a handful of chopped parsley if desired. Gently pour this mixture into the hot glass bowl with the butter on the stove. Whisk and whisk and whisk for about 5-7 minutes. If you don't keep an eye on this, it will curdle up like scrambled eggs. You have to whisk this constantly and if you are poaching the eggs at the same time, you should pay attention to your sauce. This sauce will get thick and turn a darker yellow when cooked. Take the sauce off the stove when done.
Step Four: Toast your muffins and cut them in half. Each muffin gets a healthy scoop of spinach (or slice of ham), and an egg on top. Immediately place the sauce over the top of this (the sauce is still cooking even though you took it off the stove because the bowl is hot). Serve this with slices of tomatoes if you like.
Yummy. Eat it up. Don't forget to turn off the stove when you are done.
