Tag: Fall Dishes

Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts

Posted in Dairy, Food, Green Vegetables, Pasta and Noodles4 Comments

This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk and I try making it every fall a few times. I really love making fresh pasta and filled pasta as well so why not post about it (spoiler warning: the…… Continue reading Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts

Scallops with Butternut Squash Puree and Quinoa

Posted in Food, Green Vegetables, Scallops2 Comments

Scallops and sweet winter squash are a perfect combo and this quick dish brings them together in a delicious and beautiful plate of food. It was not a planned fancy dinner or anything. I bought the large scallops because Diana loves them and had the butternut squash on hand at home. Initially I had thought…… Continue reading Scallops with Butternut Squash Puree and Quinoa

Butternut Squash, Prosciutto, Toasted Butter Crumbs

Posted in Food, Green Vegetables, Pasta and Noodles2 Comments

It really is a challenge executing a “cheffy” dish with several components that I’ve developed. It’s especially tricky when I usually have one shot at it because, well, it is dinner and I do not normally get to try, re-try and refine before I have a final plated dish. Truth of the matter is that…… Continue reading Butternut Squash, Prosciutto, Toasted Butter Crumbs

Alinea: BOAR, Shallot, Cider, Burning Oak Leaves

Posted in Book Recipes, Food, Fruits, Game, Sous Vide1 Comment

Fall is finally here -more or less I suppose- and changing the way I cook is natural. Even if I can find tomatoes and peppers well into November and December I still prefer to cook more “orange” and “brown” stuff. It makes me and Diana happy to pick up some winter squashes or sweet potatoes and start cooking…… Continue reading Alinea: BOAR, Shallot, Cider, Burning Oak Leaves

Pork Chop

Posted in Food, Pork, Root Vegetables, Sous VideLeave a comment

I’ve been so enjoying Yonder Way Farm’s pork chops that I had to post something about it. All the pork from them is delicious, but these prime thick cuts are just heavenly and worth every penny. I’ve taken to salting/flavoring them 24 hours before cooking them. I usually use a mixture of thyme, sage and…… Continue reading Pork Chop