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tagliatelle with roasted acorn squash, garlic confit and sage butter

I like this pasta for Thanksgiving  Do you have an acorn squash and maybe a garlic bulb rattling around on your counter?  Maybe from a trip to the farmers market?   I did, but not anymore, I put mine in this fall flavored pasta dish, along with a few other pantry items plus sage from a pot in my garden.   We loved this pasta for dinner and I baked the leftovers to serve with short ribs, delicious.  We went to Carmel last week and stopped in Gilroy to buy garlic on the way home so now that I have two bowls of garlic bulbs on my counter -Now I'm looking for recipes that use garlic, maybe a little more than normal.   Ingredient and Recipe for Tagliatelle with Roasted Acorn Squash, Garlic Confit and Sage Butter Serves 4 1 medium large acorn squash 1 bulb fresh garlic 1 cup chicken broth 2 tablespoons unsalted butter 2 tablespoons olive oil, plus extra for drizzling 1/2 cup grated Parmesan cheese, for serving 1/8 teaspoon grated nutmeg, plus extra for serving 2 dozen sage leaves, on the
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honey I made the pumpkin chocolate chip bread

 In fact, I made two loaves of pumpkin chocolate chip bread and in one short paragraph I'm going to share my recipe for these loaves.  This year during our short baking with pumpkin 🎃 season I made pumpkin pie, great idea and pumpkin bread, another great idea.  My original bread recipe called for water, ugh, yuck, water, I go a little nuts when I see water in a recipe, it just feels like such a lost opportunity.  This time I used a long shot of strong espresso as a fill in for 'water', another great idea.  Boy, I'm on a roll. I like making two loaves, one for now and one in the wings for later, another great idea! Ingredients and Recipe for Pumpkin Chocolate Chip Bread Makes two 9x5" loaves 1 cup canola oil 2 & 2/3 cups sugar 4 large eggs 2 cups pumpkin ( or 1 -15oz can pumpkin)- not pumpkin pie filling 1 long shot espresso, about 1/2 cup strong coffee 1 & 1/2 teaspoons vanilla extract  3 & 1/3 cups all purpose flour 1/2 teaspoon baking powder 2 teaspo

~ easy baked mac 'n cheese for two~

  I don't really care if mac 'n cheese belongs or doesn't belong at a Thanksgiving meal but there are members of my family, who feel passionately that mac 'n cheese should be on their plate at Thanksgiving.  Along with sliced turkey, mashed potatoes, gravy, sweet potatoes, cornbread dressing, rolls, cranberry sauce and green beans.  Did I forget something?  This year will be a non Thanksgiving Thanksgiving, thanks to our soaring cases of Covid.  I would be happy with elbows baked in a cheese sauce, butter flecked bread crumbs on top and a green salad with mustard in the dressing for dinner.  Maybe a glass of wine 🍷 We can have a proper Thanksgiving at another safer to gather time in the future. This baked version of mac 'n cheese is easy, no need to make a sauce on your stove, everything to make a sauce goes in the blender and I do love my NutriBullet. Ingredients and Recipe for Easy Baked Mac 'N Cheese Serves 2 generously  1 cup elbow macaroni  1 cup whole mil

banana blueberry buckwheat bread

Tired of pumpkin, cranberries or the endless nightmares about turkey roasting methods?  Ditto on the pre holiday mental fatigue, I just want fresh blueberries is often my simple request this time of year. This week before the pressure to bake with pumpkin and/or pumpkin spice on Thanksgiving take over I made banana blueberry buckwheat bread for breakfast or coffee time and I'm glad I did, because it's good.  The bursts of blueberries in this buckwheat flavored loaf reminds me of one of my favorite comfort foods, buckwheat pancakes with blueberries, applewood smoked bacon with loads of butter and maple syrup.  My banana blueberries buckwheat loaf is a sort of a refined, baked version of that over the top meltingly delicious favorite breakfast. Is anyone else thinking about how Thanksgiving used to be before Covid (like last year)?  I'm trying to be positive and am feeling very thankful to the SF Chronicle food writer who suggests that if we are able to order Thanksgiving din

brown sugar pound cake with roasted pears and crème fraîche whipped cream

 Quarantine baking continues.  I know it's dangerous to bake and have all this deliciousness in my house but, oh well.  I did include fruit 🍐  in this simple baking project.  I have a small library of cookbooks including many from Food52 and that is where I found this brown sugar pound cake recipe, perfect for Fall baking.  This is my idea of a plated dessert that follows a special dinner.  The roasted pears are sweet and tender with their pan sauce served on top of the dense caramel flavored brown sugar pound cake.  I might just make it again for the holidays, is there a way to get eggnog in the whipped cream on top?  I'll find a way. Ingredients and Recipe for Brown Sugar Pound Cake with Roasted Pears and Crème Fraîche Whipped Cream Serves 8 for the brown sugar pound cake  1 & 3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1 cup unsalted butter 1 cup packed light brown sugar 4 eggs 1 teaspoon vanilla extract Preheat the oven to 350F Lightly c

oven roasted ratatouille

When we're not doing Yoga, we roast a lot of vegetables around here, lol 😂   I start by preheating my oven to around 400F.  I line a few baking sheets with parchment paper, eventually load them up with cut veggies sprinkled with sea salt, a few grinds of black pepper, a liberal drizzle of extra virgin olive oil and often fresh herbs sprinkled on top.  Fresh rosemary is good on potatoes, fresh thyme is good on oven roasted ratatouille, fresh sage is good on butternut squash and so it goes.  I roast veggies in the oven when it's cold outside and I've been known to grill veggies, like corn or peppers when it's hot outside.  I'm ready for cold weather and even some rain, should we be so blessed to have it.  Anyway, there you have it  baking dishes filled with ratatouille which I removed from the baking sheet, placed ever so nicely in the lively red baking dishes and served with grilled lamb chops, marinated in rosemary, garlic and olive oil. Ingredients and Recipe for

curried butternut squash soup

 If I have to pick a favorite soup, it's going to be butternut squash soup.  I especially like all the possible variations of butternut squash soup and toppings.  The first time I made this curried soup version I think I fell down on my toppings, they were kind of an afterthought, just ok, not great.  The second time I made curried butternut squash soup I tried something a little more interesting and fun.  Unfortunately I couldn't take a photo with the cool 😎 toppings but I'll tell you what I did and you can take it from there.  I didn't add an apple to this soup but I would suggest trying that as well, apples go very well in butternut squash soup. Ingredients and Recipe for Curried Butternut Squash Soup Serves 6-8 2 medium size butternut squash, cut in half stringy seeds removed. 1 Yukon Gold potato 2 tablespoons olive oil 2 carrots, peeled and chopped 1 yellow onion, peeled and chopped 1/2 large red bell pepper, chopped 1 garlic clove, smashed 4 small fresh bay leave