Moreovers: Sweet Potato Gnocchi with Sage Butter Sauce
This time of year, the local organic delivery service brings a predictable bounty: squash, apples, squash, sweet potatoes, squash, kale, Squash, SWEET POTATOES – AHHH! I’m not one to complain, because eating locally and seasonally is important. It’s just that in the middle of winter, one starts to run out of ideas for how to [...]
Spaghetti with Cherry Tomato, Spring Onion and Broccolini Stems
(NOTE: I added the cherry tomato after I took the picture, feeling that the color and sweetness would help. It did) This version of recipe play brings us back to the always important issue of material re-use. Sounds scientific. It’s not. It merely means identifying opportunities to use the moreovers you have from a recipe [...]
Holiday Party Moreovers – Crab Cake Fettuccine
Tis the season for holiday parties and the inevitable aftermath of mix matched h’orderves and leftover cheese and fruit plates. While snacking on these types of leftovers for dinner (hey, we’ve all done it) fits more with your idea of a cocktail party and less as proper meal, think again.
Pumpkin Agnolotti with Dried Cranberries and Walnuts
A great Italian store near my apartment (Vace) sells this amazing stuffed pasta. I’ve had my eye on it for about 6 months, but the season just didn’t seem right. I added a thinly sliced celery, shallots, sauted (smashed not chopped or diced, and removed after about five minutes) a handful of walnuts and dried [...]
Sauteed Mushrooms with Linguini and Truffle Oil
Few things are more delicious than a mushroom, sautéed properly in butter and salt and pepper. Mushrooms encapsulate the dark, earthy flavors of the fall and were, last night, the primary ingredient in one of my favorite comfort foods.
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