Wednesday, October 24, 2007

Food on my mind

my culinary idol...

As I wrote about earlier I've been getting a lot more into cooking since I returned from our trip. I geeked out watching the food channel for a few months while I was doing house projects and I've become addicted to a couple of food blogs, like the quirky Chocolate and Zucchini. Not having a real job has also given me a lot more time to read recipes and experiment in the kitchen. Brian's been a good sport about trying even some of my less successful efforts and we haven't had to resort to ordering pizza yet. :-)

who ordered the frou-frou pizza?

With a lighter work load this semester, Brian has been working himself back into the cooking rotation too. And though he would probably be happy with a lot more meat and potatoes he's done a nice job of finding the kind of chi-chi food I like to eat. He made a yummy salmon/veggie pizza the other day and came up with one of my new favorite salads after a trip to a farmer's market.

I had been planning on cooking something nice tonight and since Brian was watching the Sox in Game 1 of the World Series I figured I'd make a fall classic inspired meal. Actually, I guess I kinda failed with that because a true fall classic meal in that sense would have involved ballpark franks, etc. But I interpreted it as the season, not the sporting event. We were working late at the library so it needed to be something quick and easy. As it turned out pretty well, I figured I'd share it for folks looking for an easy fall company dish.

Cheese Tortellini/Ravioli & Butternut Squash

1 1/2 cups butternut squash, peeled, cubed
1/2 lb refreigerated cheese tortellini or ravioli (about 2 cups)
1 T olive oil
2 slices prosciutto, cut into thin ribbons (1 oz)
5 T unsalted butter, cubed
1 large sprig of fresh sage (about 10 leaves)
2 T dry white wine
1 t. sugar
Juice of 1/2 lemon
Chopped fresh parsley
Freshly ground black pepper

Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini (or ravioli); cook according to the package directions and until squash is tender. Drain pasta and squash; set aside.

Heat oil in a skillet over medium-high. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings); reduce heat to medium.

Melt butter in the skillet. Add sage sprig and cook until butter browns, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto. Toss to heat through.

Off heat, finish with lemon juice, parsley, and pepper. I added some freshly grated parmesan.

We ate the ravioli with the salad that Brian had created earlier this fall.

Pear Blue Cheese Salad (or Salad a la Brian)

Baby Spinach leaves
Sliced ripe pear (Bartlett is good)
Crumbled high quality blue cheese
Drizzled honey (used as the salad dressing)


Not only was it an easy, quick, and tasty dinner, but the Red Sox beat the Rockies 13-1.

Bork! Bork! Bork!


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