Autumn Pasta Dish: Fettuccine with Squash and Cauliflower sauce

The weather here in the Pacific Northwest is turning chilly at night. Lows in the lower 40's, harvest time, wineries going to crush.. it's my favorite time of the year.

I came across this recipe from Lidia Bastianich and at first I was a little apprehensive about the main ingredients - Squash & Cauliflower. Instead of turning my nose at it I decided to plunge ahead and make it - I'm of the belief you have to try a recipe at least once just to say you've done so - and I'm so glad I did!!! This recipe is wonderful - so full of flavor and utilizes seasonal ingredients - the perfect Locavore recipe. Who would have thought Squash and Cauliflower could be used in a pasta dish and taste this yummy???

This recipe serves 6 people - if you need to serve less - cut the proportions in half for the ingredients. To make it gluten free, use Brown Rice Pasta

Ingredients:

1/2 cup extra-virgin olive oil
4 large garlic cloves, crushed, peeled
1 small onion, thinly sliced (1 cup slices)
3 cups butternut squash, cut in 1/2" cubes
3 cups cauliflower, cut in small florets (about 1-inch)
4 tablespoons small capers, drained
1 teaspoon coarse sea salt or kosher salt or to taste, plus more for cooking pasta
1/2 teaspoon Red Chili flakes, or to taste
2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound [dry] fettuccine or bavette or other pasta
1 cup freshly grated pecorino or Parmesan

Directions:

Pour the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to wilt. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt and Red Chili Flakes on top and with tongs toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally.

Pour in the crushed tomatoes along with a cup of water sloshed in the tomato containers. Stir well and cover. When the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste and keep at a low simmer. While the sauce is cooking, heat the salted pasta cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt) . Drop in the pasta and cook to barely al dente. Lift the pasta from the water, drain for a moment, then drop onto the simmering vegetables. Toss and cook together for a couple of minutes, over moderate heat. Moisten with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.

When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over the grated cheese, toss into the pasta and serve with a glass of Oregon Pinot Noir or other red wine

Buon Appetito

Caramelized Onion & Mushroom Crostini's

With the rain falling today, I'm reminded of the flavors that begin to appear as the weather here in the Pacific Northwest becomes cooler and wetter.

Here in Oregon, mushrooms abound - especially Chantrelle's and needless to say, they bring a wealth of unique flavors to ones taste buds. Now sometimes you can't get - or afford - these pricey fungi, but no matter what, their earthy flavor is something I love - especially as fall approaches.

Decided to create this little appetizer - although sometimes I just have it for dinner with a salad.

The ingredients are simple and yet provide a wealth of intense flavor - something that non-vegetarians assume is a part of not eating meat.

This can be whipped up in a matter of 20 - 25 minutes and when served with a microgreen salad and a subtle Pinot Noir - makes for a light dinner.

This recipe is good for 1-2 people - you can calculate the amounts accordingly for more servings as needed.

Ingredients:

4 oz of sliced Chantrelle, Crimini, portobello or any other mushrooms - alone or combined.
1 tsp fresh rosemary finely chopped
1 small to medium white or yellow onion, thinly sliced
4 - 6 slices of organic whole wheat baguette (local artisan if possible) - about 3/8" thick
shaved Fresh Parmesan or raw milk Gruyère cheese
splash of olive oil
pinch of Kosher or Gray salt
Fresh cracked black pepper to taste

Directions:

Preheat oven to 400 degrees.

Place bread slices on a cookie sheet.

Slice the onions and mushrooms and place in separate bowls. Let onions breathe for about 20 minutes after slicing - it appears they retain their nutritional properties if allowed to breathe before cooking.

In a medium saute' pan, heat the pan to medium high and then add a splash of Extra Virgin Olive Oil. Let the oil heat a little and then add the chopped fresh rosemary. Let the Rosemary sizzle for a few seconds then add the mushrooms. Begin to toss the mushroms in the olive oil infused with Rosemary and cook til done - usually about 10 minutes or so. Season with salt and pepper as needed. Place in a bowl.

Add a little more Olive oil to the saute pan, add the onions and reduce the heat to low. The idea here is to slowly sauté the onions so that they caramelize and release their sugars, thus becoming sweet and translucent. Add a pinch of salt to let the excess moisture in the onions leech out and evaporate. The process for the onions should take about 15 minutes or so. Try not to brown the onion - they turn a little bitter if allowed to do so.

Once the onions are done, remove the onions from the heat. Spoon a small serving on each slice of bread. Repeat with the mushrooms on top of the onions according to your personal preference. Lastly, add the shaved cheese on top of the mushroom mixture. Place the Crostini's into the 400 degree oven and bake for about 6-8 minutes until the cheese is nicely melted and the bread is ever so slightly crunchy.

Place on a plate, add extra cracked pepper if you choose. Serve with a simple micro green salad with Olive oil and Balsamic vinegar dressing and enjoy with a nice glass of Pinot Noir.

Bon Appetito!