Butternut squash ravioli with lemon alfredo sauce

The dish I will be making tonight for the potluck:



Okay, ambitious, but it's well worth your time. Also, this is the sort of dish you should make/eat with other people. There are lots of pauses for appetizers and socializing and such. Thanks to Ryan Norman for asking for this recipe.

--

Peel, seed, and chop a butternut squash. Coat it in salt, sugar, and pepper, and roast it for about an hour (around 350 degrees F). When most pieces are soft and have browned on the edges, take it out to cool.

While the squash is roasting, make a simple egg pasta dough using 1 1/2 cups each all-purpose and semolina flours (semolina can be substituted, though it adds elasticity) and tsp. of salt. Lightly beat two eggs and add them to mixture. Add 2 tbs. of olive oil, and about 1/2 cup of water. Mix ingredients so that the dough begins to condense into a ball. Knead this (adding flour/water as necessary -- it can often be crackly, but kneading will fix this) for about 3 minutes. Be sure dough does not stick to surfaces, as this will cause a problem later. Let dough sit for about an hour wrapped in plastic in a cool place.

Mash up the squash and (if available) add a spoonful or two of pumpkin butter. Season as necessary. Bring a large pot of water to a boil.

After sitting, roll out the pasta dough on a lightly floured surface. You want to make it very (very!) thin, otherwise it will have an unpleasant hardness after cooking. (This may require separating the dough into two separate batches depending on your workspace.) Using the edge of a can or a cookie cutter, etc., cut out shapes for your ravioli. Make an assembly line where one person cuts and the other person fills and seals the ravioli (using the squash mash and water, respectively). To seal ravioli, dip your finger in water and run it along the inside edge of the dough, then fold together. It's okay if they're not perfect.

In a saute or sauce pan (whichever you prefer), mix heavy cream with lemon juice, lemon zest, asiago cheese, and chopped walnuts. If you used pumpkin butter earlier, add a little spoonful. Mix over warm/hot heat (cream won't curdle), and adjust proportions as necessary.

Boil pasta for about 3-4 minutes (you'll know they're done when they float). Serve with sauce, chopped basil, and freshly ground black pepper. As salt as needed. Scrumptious!

News Coverage and Other Stuffs

Exciting things --

1) On Monday I was interviewed for KUAF's Ozarks at Large, and I should be featured sometime this week. The interview went astoundingly well, and we all had a good time. I fed the reporters a browned squash and brie tower (I'm still looking for a good name.) -- it was superb. More details to come!

2) A few days ago I answered some questions for a reporter from The Food File. That's supposed to be featured on their website tomorrow.

3) Today I made my first meat dish! It was a spicy lamb steak with a refreshing, mint sauce to go with it. Too bad our blender is worthless, so really there were just some mint leaves and garlic on top. Here's where I got the recipe: http://norecipes.com

4) I now have five followers, one of which I don't know personally (hello!). To all of my sneaky, unnamed readers, I do appreciate you. It would mean so much if you let me know you exist.

5) For newcomers, this blog my venue for documenting my passions -- food and art and language and how they overlap. I also focus on my project, Green Food Solutions (check out the right hand column, then scroll down a bit), which is really some combination of those other elements.

6) I'm heading up to Minneapollis over Labor Day. I'm helping my brother move into his dorm at Carleton College, and then I'll be spending some time with family and friends that I met at August Gathering. Exciting!

7) I found a new Kickball CD in our van. Huckleberry Eater. They're really wonderful when you get to know them -- myspace.com/kickballl. I don't think they'll ever know how much I appreciate their sound.


I haven't done any homework yet, mostly because I'm too excited about this gorgeous weather and this wonderful vision I'm working towards. I'll post links to news stuffs once I learn more.

Thanks for dropping by! Let me know you were here by posting your comments below!

Spicy Green Sald with Beets and Feta

This salad is so satisfying when done correctly. Beets add color and meatiness while arugula adds intrigue I bought them both from our local Farmer's Market. If only we still had a cheese lady.

Always trust your taste, and make any necessary adjustments to this recipe. If you do, let me know what could use change or clarity.

For salad:

2 bunches of beets (about 12 med-large beets)
aprx. 8 ounches of mushrooms, sliced
1 large or 2 small-med. onions, diced
a handful of crumbled feta
2 bunches of arugula, washed

For Dressing:

juice from one lemon
4 sprigs of fresh oregano
1 small-med. onion, diced
1/4 quarter cup of vinegar
a splash of cream, if necessary
pepper


To prep beets: This is important, believe it or not. When you boil beets, they are drained of a lot of their juices and color, so its best to avoid any possible leakage. After scrubbing the beets (which isn't entirely necessary since they'll be peeled after they are boiled), cut stems close to the root without actually cutting root. This saves it from exposure and thus leakage. Furthermore, don't cut off the odd tails quite yet. They are removed easily after cooking along with the skin.

Bring water to a boil and add prepped beets. Meanwhile, begin to cook down all onions (those for both salad and dressing) in med-high heat in olive oil. When onions begin to become transparent, transfer about a third to a small-med saucepan. Add the oregano, lemon juice, and pepper, and bring to a boil in a small-med. saucepan. Reduce heat slightly and let simmer. If dressing reduces too much, add water as necessary. Allow remaining 2/3 to continue cooking down, stirring somewhat regularly as to make them caramelize. Turn to low heat when done.

Beets are done when they can be easily punctured and slip off easily enough. Don't be so concerned with letting them slip on their own as to let them overcook. I prefer my beats firmer than not. Take them out of water, and let them drain and cool slightly. Trim the tail and remaining stems, and peel. Half or quarter beets using a paring knife, depending on their size, and add to the remaining 2/3 of now caramelize onions

Meanwhile, saute mushrooms on medium heat using butter, replenishing when needed. Butter allows mushrooms to retain and strengthens their flavor, whereas olive oil (bless its soul) overpowers it. Be sure not to crowd mushrooms, otherwise they will not brown. Treat them more like a meat than a vegetable. If needed, saute mushrooms in batches as to allow for more room. Add mushrooms to onions when done.

Strain dressing and add vinegar slowly, as to test for taste. If dressing is bitter or sour, let it cool slightly and add cream, stirring vigorously.

Spoon a little dressing onto arugula, then add beets, mushrooms, onions, and feta. If needed, add more dressing. Salt, pepper, and enjoy!