Yep. This is happening. Squash. AGAIN. It all started out with just one little pumpkin… And… (I lead a very exciting life.) This dish has a lovely POP of color courtesy of the butternut squash. I realize that it has quite a few components, but the basil oil takes only a few minutes and the sauce, once the squash is roasted, is done in no … Continue reading Mushroom Ravioli with Creamy Roasted Butternut Squash Puree and Basil Oil
You’ll notice a theme running through my last post and those to come. I’ve been experimenting with different types of squash lately (I blame Peter Gabriel. After the 3rd hour of Genesis Radio, it gets weird). If you’re trying to pack more vegetables in your diet, or simply wanting to stay away from grains, this dish is pretty perfect. I opted for a combination of … Continue reading Roasted Spaghetti Squash with Pomodoro Sauce
Yyyyyep. It’s that time of the year! Menus are changing to reflect the season’s bounty and even though it was 90 degrees outside yesterday, I decided to throw on my flannel and get into the fall spirit. I’ve never really cooked/baked with pumpkin before. My family is more of the chocolate pie type so I wasn’t really exposed to it while growing up. Apparently I’ve … Continue reading Pumpkin Ravioli in Sage Browned Butter
I’ve been making this a lot recently. It is QUITE tasty and its budget friendly. One batch costs me less than 10 bucks and it’ll last all week (SUCK IT, Sandra Lee). I love recipes that allow freedom to add/substitute ingredients. I’ve made curried lentils 3 times this last month and its been different every time. I tend to throw in whatever vegetables I have … Continue reading Curried Lentils
About a month ago I had my final practical of my culinary school career. It seems like only yesterday I was posting about my first week, learning how to concasse a tomato and jabbing my palm with a paring knife (the first of MANY battle scars), going through an embarrassing amount of note cards, and discovering a love for butchery during our meats block. There … Continue reading Culinary School [fin]
Don’t let the word “veggie” fool you, this lasagna is as hearty as all hell. I’m going to skip the “its a great way to get your vegetables in for the day blah blah blah” spiel… JUST. MAKE. IT. Use any vegetables that you enjoy, just be sure to season each one individually before assembling the lasagna (it’ll bring out the flavor in each one). … Continue reading Veggie Lasagna… OH HELL YES.
I channeled my inner Bobby Flay for this dish. I enjoy working with the cheaper cuts of meat, as they take a little bit more work but their flavors can be phenomenal. Plus, as a student with a small cash flow, any way I can stretch my money is a good thing! A little info on the flank: The beef flank is located right under … Continue reading Grilled Flank Steak and Grilled Pizza with Shaved Asparagus and Zucchini