Because It's Fall: Pasta with Caramelized Squash and Fresh Herbs

Mmm, mmm, mmm. I planted sage specifically for this recipe, and I have seriously been waiting ALL YEAR to make this again. This is from last fall's Williams Sonoma catalog. Also I don't believe in making my own pasta, so I just use good quality bowtie pasta. And, seriously, make the whole box, because it is even better leftover.

Ingredients:
9 Tbs. unsalted butter
1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into 1-inch dice
2 Tbs. sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 Tbs. finely diced shallots
1/8 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
1 tsp. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley
1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left)
1 oz. Parmigiano-Reggiano cheese, grated

Directions:
In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine. Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.

Tom Ka Gai (Chicken and Coconut Soup)

So flavorful and good. You can use less fancy ingredients, and it's still great (ie. lemon grass paste, regular green chili peppers, traditional mushrooms).

Serves 6 as an appetizer

2 c. chicken stock

2 stalks lemon grass, roughly chopped

2 chicken breasts cut into small chunks

2 T. fish sauce

2 cans coconut milk

chili oil to taste or 2 Thai chilies

1 tsp fresh ginger root, grated

1/4 c. straw mushrooms

3 green onions, bias sliced

juice of 1 lime

1 T. cilantro, chopped

Thai basil leaves for garnish (optional)

In a large pot combine stock, lemon grass and chicken, bring to a boil then reduce heat and simmer for 5-10 minutes.

Add fish sauce, coconut milk, chili oil, mushrooms, green onions, lime juice and cilantro. Simmer not boil for about 10 minutes. Serve with garnish of basil.

Bekah's Coffee Cake

This is ALWAYS a hit. Anna and I have been making it for years. This post is especially for the Cokajebes. Also, it never hurts to double this recipe.

1 1/2 c. flour

1 c. sugar

2 1/2 t. baking powder

1/3 c. shortening

1/4 t. salt

Mix above ingredients together in the evening (will be lumpy). In the morning add:

1/2 c. milk

1 beaten egg

Put in greased square pan. Then mix: 1/4 c. butter, 1/2 c. sugar, 1/2 t. cinnamon. Sprinkle (or glop) over the top of other ingredients. Bake at 350 for 30-35 minutes (center will fall). Mmmmm!

Summer Fruit Salad with Mint Sugar

I found this recipe when I was looking for stuff for a baby shower that used mint. It's a hit every time. Really easy fruit salad with a unique twist and it looks beautiful.

1/4 c. loosely packed fresh mint

3 T. sugar

1 1/4 lb. blackberries, left whole, or 1 1/2 lb. sweet cherries, pitted and halved

3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3 in. thick wedges

1/2 lb. seedless green grapes (1 1/2 c.), halved

Makes 6 (VERY large) servings. Pulse mint and sugar in food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes (or a couple hours is okay) before serving.

Mac 'n' Goat Cheese

Okay, Foodie Friends, long time no post! I've discovered a couple of awesome new recipes lately and wanted to share...anyone else cooking up something new?

Here's a recipe for fancy-people's macaroni and cheese. It's possible that I was just starving when I ate it, but I thought it was so good I scarfed it up and wished I'd had more. I think it would be good with shredded chicken mixed in as well. Plus, it was so, so quick--it was all finished in about the time it took to cook the macaroni.

3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cheery tomatoes, halved
One 9-oz bag spinach
salt and pepper
6 ounces goat cheese, broken into chunks*
3/4 cup chopped toasted walnuts

*I've read recently that you shouldn't use the pre-crumbled goat cheese for pasta dishes like this because it doesn't melt well. I tried the pre-crumbled once, and I think these people know what they are talking about--the log of cheese was much creamier.

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/3 cup cooking water, and return to the pot.

2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach, and reserved pasta water and cook until heated through, about 4 minutes. Season with salt and peper.

3. Stir into the pasta along with the goat cheese. Transfer to a service dish and sprinkle the walnuts on top.

Recipe from Every Day with Rachael Ray, April 2009

I thought my fellow foodie friends might be interested in this new website that helps you create weekly menus ... Springpad.