Crazy Pasta, Autumn style

So, a few months ago I started making what I dubbed 'crazy pasta.' It all started with these beautiful bunches of dill that we got in from Route One Farms. They were dark green, vibrant and huge. Most recipes I see around use dill as a garnish. But I wanted something that would use up that whole big bunch. I wanted something that featured dill. So, not knowing what else to build off of I decided on pasta. And now it's been so long I'm not really sure what else was into that particular crazy pasta. I do remember getting most of the way through this dish and realizing that I didn't have any protein with it. Enter our chickens and (often) surplus of eggs. Although the specifics of a crazy pasta may change, what does not change is the egg that goes on top of the mess. I started with poached eggs, although now I'm into over-medium.

I think, with this type of recipe it's whatever floats your boat.

Crazy Pasta with Winter Squash, Fennel, and (lots of) Dill

1 pkg. bucatini pasta (or spaghetti, linguine or pappardelle)

1 med winter squash (I used a Blue Hubbard), peeled and cubed

1 med yellow onion, cut into thin crescents

2 bunches spinach, stems removed

1 bunch dill, washed and chopped fine

2 fennel bulbs, stalks removed, sliced in quarters with root intact (to hold it together)

5 T olive oil

2 T butter

8 oz goat feta

1-2 farm fresh eggs per serving (one is enough for me, Matt can eat two)

salt and fresh pepper

In a large pot, put water on to boil.

Heat oven to 400 degrees.

Toss squash with two Tablespoons oil, salt and pepper. Roast on rimmed baking sheet for approx 30-35 min, or until tender and starting to caramelize.

Meanwhile, par-boil fennel for 5 minutes, in salted pasta water. Remove fennel, but reserve water (for yo pasta). Toss fennel, onion, 2 T olive oil, salt and pepper in a second baking pan and roast until tender (another 20-25 min)

Cook pasta in boiling, salted water according to package directions.

Wash spinach in colander in sink, but do not remove spinach when clean.

Drain pasta directly over spinach. (When greens are tender enough, I like to cook them this way because it's easy, and it prevents the spinach from being overcooked.)

Return pasta and spinach to pot, add butter, roasted veggies, dill, feta and toss gently. Taste for salt and pepper.

In non-stick pan, heat remaining oil, and fry eggs. (I like mine over-medium)

Plate pasta, top with egg and serve.

life-changing.

My brother, sister and I spent this last weekend in San Francisco. Eating. We dominated 11 restaurants/establishments in two days. As most know, San Francisco is known for good food. And we had lots, but this cake from the heavenly Tartine was the best thing I have eaten in a long time.

Passion Fruit Lime Bavarian Rectangle

menu says:

Lime moistened genoise with passion fruit Bavarian.

Topped with sweetened cream and coconut.

I am getting married in a little under a year, and I thought that I had the cake figured out. Lemon cake, vanilla bean buttercream, meyer lemon curd and ollalieberry jam in the center.

But this Passion Fruit Lime Bavarian has me all mixed up. I can't think straight over it. I am convinced that somehow, someway I need passionfruit bavarian on my special day.

And, sometime before then, I am going to try to duplicate this cake.

And the biscuits

Blue Sun style breakfast biscuits

The biscuit recipe itself is a cream biscuit recipe from the good folks at Cook's Illustrated. I actually didn't have enough cream, but I subbed 2 % milk, and with how much other stuff is in these biscuits, I don't think it mattered that we lost so much fat. And, no, it's no mistake, no butter. I had to read it twice. Needless to say, we ate them with butter sandwiched inside.

2 c all-purpose flour

2 t. sugar

2 t. baking powder

1/2 t. salt

1 1/2 c. cream (although I found the need for only 1 cup liquid)

and added:

1 package Canadian veggie bacon, chopped

1/2 c baby spinach

1/3 c jalapeno jack, grated

Adjust oven rack to middle position, heat oven to 425 degrees. Line a baking sheet with parchment.

Whisk flour, sugar, baking powder and salt in med bowl. Add 1 1/4 c (here I did about 3/4 c) cream and stir with a wooden spoon until the dough forms, about 30 seconds. Transfer dough to counter top, leaving all dry, floury bits in bowl. In 1 T increments add up to 1/4 c cream to bowl, stirring after each addition, until moistened. Add the moistened bits to the rest of the dough, (stir in the 'breakfast' additions) and knead by hand just until smooth, about 30 seconds.

Pat the dough into a large disc, approx 3/4 inch thick. Using a biscuit cutter (or, alternatively, cut wedges) cut eight rounds. I used the scraps to make a ninth, shaggy biscuit.

Place biscuits on parchment lined sheet pan, and bake until golden brown, 15-20 minutes.

Serve immediately.

Lentil and Rosemary Stew with Breakfast Biscuits

So, last week days ago a friend and co-worker of mine mentioned that he had lentil soup for dinner the night previous. And, since then I could.... not.... get it out of my head. But, it's been a busy few days and I am just getting around to having it for dinner. So satisfying. I was just talking to Matt about lentils and I think of lentils being what vegetarians subsided on before all of the faux meat options we have today. Hearty and cheap. I think the rosemary brightens it a bit, and just happens to be the one thing that grows really well at our house. This stew is nothing special. Just really nice for chilly nights like we have now. Nowadays I love using my slow-cooker since it means dinner is ready when I get home from work. Which is exactly what this stew was.

The biscuits are a knock-off of a biscuit that was served at this cafe in Boulder Creek years ago. They were delicious. And you never really knew what was going to be in them, but always that they would be good. The Blue Sun has been out of business for what must be four years, but I got a jones for 'em.

Lentil and Rosemary Stew

3 c. lentils, rinsed and picked over

2 carrots, diced

2 med yellow onions, diced

4 stalks celery, cut into 1/2 inch slices

2 bouillon cubes

4 T. olive oil

salt and ground pepper

3 sprigs fresh rosemary, plus more for serving (if desired)

1 med cippolini onion, sliced into thin crescents

In saute pan over med heat cook onions, 3 T oil, and generous pinch salt, stirring occasionally for approx 5 minutes, until onions have softened slightly. Add carrots, and celery and cook another 5 minutes. Add a few good grinds of pepper.

Add contents to slow-cooker. Add rinsed lentils, bouillon, and water to cover by an inch or so. Cover, and set on low for 8-10 hours.

I did this overnight, and then in the morning:

Reduce heat to 'warm' and cook an additional 8 hours (work).

My slow-cooker is awesome, as previously stated, but I think even the 'low' setting runs a little hot, so I usually end up turning it to 'warm' at some point (usually about 1/2 way through).

About an hour before serving, taste for salt and pepper, and add the whole sprigs of rosemary.

In a med saute pan, heat the remaining T. oil and add the cippolini. Saute over med heat for about 5 minutes, stirring occasionally. After 5 minutes, reduce heat to low, and cook gently for another 20-30 minutes, or until caramelized. This needs only lazy attention as far as stirring.

To serve, top stew with caramelized cippolinis, and a few leaves of rosemary, if desired. Remember, a little goes a long way with rosemary, especially this time of year, when the herb is somewhat woody. Chop it if you like.

Aand.... Action

So, I realized the other day that I cook more than most people. I mean lot more. And in looking at my iPhoto the other day I realized that I also like to take a lot of pictures of food. So. One plus one makes blog! Here goes....