Roasted Pumpkin, Apple and Fennel Pollen Ravioli with Sage Brown Butter Sauce

For the raviolis:
1 pie pumpkinsRavioli (about 2 cups pureed, cooked pumpkin)
2 apples
1 shallots
2 cloves garlic
½ cup grated parmesan cheese
1 cup fresh ricotta cheese
¼ cup maple syrup
1 heaping tsp fresh grated ginger
½ tsp fennel pollen
½ tsp salt
¼ white pepper
1 package wonton wrappers
 
For the sauce
¼ cup chopped fresh sage
2 tbs butter

Pre-heat your oven to 350 degrees.  Poke a few small holes in the pumpkin.  Place the pumpkin, shallots, garlic, and apples onto a roasting pan.  Drizzle with olive oil and salt and roast until soft.  The pumpkin will take about an hour.  The remaining ingredients about 30 minutes.  Remove from oven and allow to cool.

Place the roasted pumpkin, apple, shallots, and garlic into a blender and blend until smooth.  In a mixing bowl, add the puree along with the ginger, fennel pollen, salt, maple syrup and white pepper.  Fold in the ricotta and parmesan cheese.

Line a baking tray with parchment paper.  Place two wonton wrappers onto a plate.  Moisten the inside of the wrapper with water.  Add a heaping tsp of the filling to one wrapper and then place the second on top.  press firmly together to seal. Repeat. Place filled ravioli onto the baking tray and store in the refrigerator until you are ready to cook.

Bring a large pot of salted water to a boil.  Meanwhile, melt the butter in a large sautee pan until it begins to brown.  do not burn!!!  add the sage and stir until the sage is aromatic. turn off the heat. Add the ravioli to the boiling water and cook for 1-2 minutes until the ravioli floats to the surface.  Place the ravioli into the sage brown butter sauce and toss to coat.

enjoy!

recipe notes: For more information please watch the video "Reaping Fall's Bounties" and "Fun with Fennel Pollen"

Thyme and Caramelized Onion Pizza

Thyme and Caramelized Onion Pizza1 batch pizza dough (I love this recipe from la cucina italiana.  you make the dough the night before which gives it a wonderful flavor.)

1 Tbs Olive Oil
2 medium Vandalia onions, sliced
3 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 tsp fresh garlic, minced
tomato sauce (optional)
1 large ball fresh mozzarella, sliced

If you have a pizza stone, place it in the oven.  Preheat your oven to 425.

Stretch the pizza dough to form a roundish pizza on a piece of parchment paper.  Allow it to rest while you prepare the toppings.

Heat the olive oil in a pan over medium-low heat. Add the garlic and stir until it begins to turn golden (about 1 minute).  Add the onions, and stir regularly until they begin to caramelize and turn golden brown, about 30 minutes.  Turn off the heat and stir in thyme, salt and pepper.  Taste and adjust seasonings.

To assemble the pizza, pour the tomato sauce onto the pizza dough.  If you prefer a white pizza, brush the dough with olive oil.  Arrange the mozzarella in slices over the sauce followed by the onions.  Slide the pizza onto the hot stone in your preheated oven.  Bake for 20 minutes until the cheese is bubbling and the crust is brown.

Recipe Notes: If you want to skip a step, buy pre-made dough.  I haven't tried it, but I have heard that Whole Foods makes really good frozen pizza dough.  This pizza would also be delicious with goat cheese instead of the mozzarella cheese.  If you use goat cheese, however, don't use tomato sauce!

Pasta with Wild Mushroom Sauce

pasta with wild mushroom sauce1 lb ground beef
2 medium Vandalia (or other sweet onion), chopped
3 cloves garlic, minced
2 cups red wine
1/2 cup dried mushrooms, broken into small pieces
2 large cans (28 oz) whole peeled plum tomatoes
1 1/2 tsp kosher salt
1/2 tsp pepper
2 bay leaves
2 tsp fresh oregano, chopped
2 tsp fresh basil, chopped

1 lb spaghetti or linguini

Heat a Dutch over or a large pot over medium-high heat.  Add the ground beef and stir regularly until the beef loses its raw appearance.  Add the onion and garlic.  Cook for about 12 minutes, until the onion is translucent and tastes sweet.  Add the salt and pepper.  Carefully add the wine to the pot and stir to deglaze the bottom of the pot.  Cook for about 4 more minutes so that the wine begins to reduce.  Add the tomatoes, oregano, mushrooms, and bay leaves.  Bring the sauce to a simmer and then reduce the heat to maintain a consistant, gentle simmer.  Cook the sauce for 1 hour until it is thick and flavorful.  Taste and adjust seasonings.

Meanwhile, bring a large pot of water to a boil.  Add plenty of kosher salt and the pasta.  Cook until the pasta is al dente.  Toss the pasta in the sauce and sprinkle with plenty of freshly grated parmesan and the basil.

Recipe notes:  I used a mixture of crimini and porcini mushrooms, but really any combination will do.  You could also use fresh mushrooms, although I would still add the dried mushrooms to give the sauce a depth of flavor.  If you use fresh mushrooms, chop the mushrooms and add the mushrooms after you cook the onion and the garlic.  The mushrooms will release a lot of water, so make sure the onions and the garlic are cooked before you add the fresh mushrooms.  You can also make this sauce ahead of time and then reheat it when you are ready to eat.  If you have leftovers, it freezes beautifully.

Grilled Lamb Chops with Balsamic Vinegar, Rosemary, and Mint

Grilling the Chops1 1/2 lbs lamb chops
1/3 cup brown sugar
1/8 cup kosher salt
1 Tbs Dijon mustard
3 cloves garlic, minced
1 cup water
1/4 cup olive oil
3 Tbs Worcester sauce
1/4 cup balsamic vinegar
1 Tbs each of Fresh Rosemary and Fresh mint, finely minced

Combine all of the above ingredients, except for the lamb.  Trim the extra fat from the lamb chops and add them to the marinade.  Marinade the chops for 2-4 hours.  Light the grill (I always use charcoal because I prefer the flavor).  Grill the lamb chops over high heat for 4-6 minutes per side, depending on thickness.  If using charcoal, you should be able to see red embers.  Allow the meat to rest for 10 minutes before you serve it.  Drizzel with aged balsamic vinegar and enjoy!

My Grandmother's Chicken Soup

Chicken Soup always makes me feel better!1 Whole Chicken, cut up
2 Lbs Flanken style beef short ribs
1 large onion, sliced
1 cup carrots, peeled and sliced
1 1/2 cup parsnips (about 5), peeled and sliced
1/2 cup celery, diced
1 Tbs kosher salt, plus more to taste
1 cup dried lima beans
sachet filled with 1 Tbs Fresh dill, 1 Tbs fresh parsley, 1 tsp fresh sage, 1 tsp fresh thyme, 5 peppercorns, 5 whole cloves, 1 bay leaf)

Put all of the ingredients into a large Dutch oven.  Add just enough water to cover the chicken by 1/2 inch.  Bring to a simmer uncovered.  Skim the foam off the top of the soup.   Continue to simmer covered for about 1 1/2 hours until the lima beans are tender.  Taste and adjust salt and pepper.  Remove the satchel of herbs.  Serve with egg noodles and enjoy!

Recipe Notes: It's important not to add too much water.  This soup is even better the next day.  Refrigerate Soup--the fat will float to the top and solidify.  Once this happens, you can skim it off the top of the soup.  For more information see, "A Perfect Day For Chicken Soup."