Mushroom Ravioli with Buttenut Squash Sauce

Mushroom Raviolis
Ravioli dough (eggs, flour, olive oil)
Mushroom duxelle (mushrooms, shallots, thyme)
Parmesan, finely grated
Butter
Sage

Butternut Squash Sauce
1 Butternut squash, roasted and pureed
1 c Heavy cream
1 tsp curry powder
Dash of vanilla extract
Dash of balsamic vinegar
Water


It's almost fall...the autumnal equinox is in 3 days.  As far as flavors and foods go, this is one of my favorite times of year.  Warm spices, rich, earthy, and sweet flavors.  Food that warms the soul.  This dish has several components, but the duxelle and butternut squash sauce can be made a few days ahead of time.

Start with the sauce.  Bring the cream and squash puree to a gentle simmer.  Use the ingredients listed to create a balance of flavor that you like.  The vinegar is essential...the slight bit of acidity really rounds out this very rich sauce.  The sauce will be very thick, so add a little water until you get the consistency you like.

A Wild Hen of the Woods

For the duxelle, I did a 50/50 mix of maitake (a.k.a. hen of the woods) and shiitake mushrooms, though any variety you like that isn't poisonous will be fine.  To make the duxelle, saute the mushrooms in olive oil with some shallot, onion, and thyme, then mince in a food processor.  Fold the parmesan cheese into the duxelle, and now you have ravioli filling!  For the ravioli dough, you can buy some at the store or make it yourself if you're the ambitious type.  Fill the raviolis and cook in boiling water for about 2-3 minutes.

Next, heat some butter and fry a few sage leaves in it.  Just before it begins to brown, remove the leaves and set aside.  Toss the raviolis in the butter.  Plate the raviolis, top with the butternut squash sauce, a few of the fried sage leaves, and some freshly shaved Parmesan.  Garnishing with just a bit of fresh, grated nutmeg is a nice touch.  Eat, enjoy, and welcome the autumnal season!

Leftovers Breakfast

Chorizo y Juevos
Rendered, minced chorizo
Potato
4 eggs, beaten
Salsa verde
Tortillas
Garnish:
    Scallions
    Shredded cheese
    Love

It's Saturday, I have to work.  The only thing I really cook at home most of the time is breakfast.  This is a favorite of mine, and I had a bunch of leftover chorizo from that amazing salad I bragged about the other day.  I swear I'll stop making stuff with chorizo for a while.  This was the last of it.  Meg got to have some since it's Saturday and she can sleep in.  This is a breakfast I make frequently since it is very quick, easy, and filling.

First, find a potato in your potato bag that isn't moldy.  Moldy potatoes aren't good to eat and probably aren't good for you.  When you find a nice looking one, wash it and cut it up into really small pieces (maybe a little less than 1/2") so it cooks quickly.

Prepare the rest of the garnish and you're ready to get cooking.  By simply following the three easy steps below, you will have a wonderful breakfast ready to plate.  Fry the potato, then drain some of the excess oil.  Add the chorizo and then scramble the eggs with it.   Don't overcook the eggs.  I like to take them out of the pan just before they're fully cooked.  They'll cook more when they're resting.

Pictured from left to right: Step 1, Step 2, Step3

 Now that you have everything, you can prepare your servings with the garnish!  Just cram everything in the tortillas with some of the salsa, shove it in your face and enjoy!!!

We have no matching bowls.

Ham in a glass!

Last year's batch.  Pretty.

Rauchbier

There's a brewery in Bamberg, Germany  named Schlenkerla.  Maybe you've heard of it?  They make beers using smoked malts.  The beers kinda taste like campfires and bacon.  It's an amazingly delicious experience.  A friend of mine who has frequented Germany claims it tastes like ham and she hates it because of this.  She calls it "ham in a glass," as if that's supposed to be some kind of insult.  But what does she know?

So what do you eat with rauchbier?  Bacon?  Ham?  Barbecue?  Other smokey foods?  Sure.  It works, but you'd have to be dumber than a mole to not think of that combo.  Don't be boring, be creative.  Pair it with a meal that isn't smoked at all.  Maybe a little braised pork shoulder, kraut and potatoes?  Maybe a roasted chicken and roasted fall veggies? Duck?  Poached salmon?  Mushrooms?  I like sweet, herbal, and earthy flavors with it, but it's a very versatile beer.  How about putting out a heavy Schlenkerla Urbock with dessert?  Chocolate ganache cake might be pretty good.  I just made that up!


To the right is my current rauchbier fermenting away.  It smells like sulfur and feet right now, but with a little hard work from the yeast and some time, it will be smooth, smokey, and delicious in the winter.  So long that the beer gods were appeased with my sacrifice.

Rauchbier Recipe

6 gallons
OG 1.053
FG ------
23 IBU

10 lbs German rauchmalt
0.75 lbs Caramunich
0.25 lbs Melanoidin malt
2 oz black patent malt
2 oz Hallertauer (60 min)
WLP833 Bock yeast

Mash 150F
Ferment at 50F for 3-4 weeks, and lager for 3 months.