Monday, October 18, 2010
Wednesday, October 13, 2010
4 tbsps unsalted butter, melted and cooled
1 large egg, room temperature
1 cup milk
1/4 cup plain yogurt (top liquid poured off) or sour cream (I like to use Greek yogurt)
1/4 cup sugar
1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/8 tsp baking soda
1/2 tsp salt
Position oven rack in the center of the oven and preheat to 425°F. Grease an 8×8-inch square pan with butter or cooking spray and dust with flour. In a large bowl, whisk together the melted butter, egg, milk, yogurt (or sour cream), and sugar. Add the remaining dry ingredients and stir together until just blended. Don’t overmix. Pour the batter into the prepared pan and bake for 20-22 minutes or until the top begins to turn golden and a toothpick inserted in the center comes out clean. Just take care not to overbake or else the cornbread will be too dry. Cool on a wire rack and serve.
Sunday, October 10, 2010
1 batch homemade tagliatelle, or about 1 pound of any dried or fresh pasta
(click here for pasta recipe, instead of cutting into rectangular sheets, cut into 1 1/2-inch wide strips)
1 small-medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes
3-4 medium-large shallots, peeled and quartered
2 tablespoons olive oil
1/4 cup heavy cream
1 tablespoon minced sage
3 tablespoons unsalted butter
salt and pepper to taste
crumbled Gorgonzola and chopped parsley to garnish
Transfer 1/2 of the squash and all of the shallots to a food processor, (set the remaining squash cubes aside) along with the heavy cream and pulse until you have a smooth paste. If needed, add additional hot water and process until sauce has thinned enough to be able to coat the pasta. Set aside.
In a large skillet over medium-high heat, melt the butter and cook for a few minutes until just starting to brown. Add the sage and fry for about a minute, stirring, until butter has turned a amber brown, and sage is fragrant. Reduce heat to medium-low and whisk in the squash puree to combine with the browned butter.
Please make this sometime, but invite friends over to eat it with you. The reheated leftovers, while still very good, were much more dry and lacking that silky smooth texture that the sauce had when it was fresh from the skillet. Try it with a pumpkin beer for the full fall effect.
Pumpkin Mac & Cheese
- 8 oz uncooked macaroni or other pasta
- 1 cup pumpkin puree
- 1 cup 1% low-fat milk
- 2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
- 1 cup freshly grated 50% reduced fat sharp cheddar cheese
- 1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
- 1/8 tsp ground nutmeg
- 1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
- Kosher salt and freshly ground black pepper, to taste
- Cook pasta according to package directions.
- Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
- Reduce stove heat to low. Whisk in cheeses until fully melted.
- Stir in nutmeg and cayenne. Season with salt and pepper.
- Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
- At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
- Serve with an extra dusting of nutmeg, if desired.