Sausage, Sweet Potato and Sage Pasta With Roasted Squash

This is a crazy good dish!

Recipe for two:

pasta
1 small delicata squash, cut in half lengthwise and seeded
4 mild Italian sausage, cut with scissors into 1/2" slices
1/2 c red onion, chopped
1/2 c leek, chopped, white and pale green parts only
1/2 sweet potato, peeled and cubed
6 fresh sage leafs, finely chopped
2 cloves garlic, finely chopped
1/2 c white wine
1/2 c veggie stock
1 t tomato paste
salt and pepper
olive oil
butter

Ok get the pasta water going, and pop the squash into a 325* oven with a little olive oil, salt and pepper.  While that's happening brown the sausage in a heavy saute pan over medium high heat, with a little olive oil.  When done add the sage, onion and sweet potato, season with salt and pepper and cook.  Just before they are done, add the wine and reduce by half, then add the stock and tomato paste and do the same.

When done, turn off the heat and add a nice chunk of butter, shake the pan back and fourth to melt the butter.  Combine with the drained pasta, and serve onto warm plates with the roasted squash.

Bon Appetit!  Chef Hobbes

Two Bangs For Your Buck!

Comfort food to the max!

Braised rib eye steaks with turnips and tomatoes & Pappardelle (egg noodle) pasta, garnished with fresh parsley using the left overs!  Awesome meals...

This meal is best done in a heavy cast iron dutch oven.

Recipe for two:

2 organic rib eye steaks
2 carrots, chopped
1 red onion, chopped
2 stalks celery, chopped
1/2 c sweet potato, chopped
1 leek, white and pale green parts only, sliced
1 head garlic, separated and peeled
1 c red wine
2 c beef stock
10 baby turnips, peeled
big handful of cherry tomatoes
2 sprigs fresh rosemary
salt and pepper
1 t paprika
pinch chili flakes
olive oil
butter
1 T tomato paste

Pasta:
1 packet good quality Pappardelle pasta
Italian flat leaf parsley, chopped for garnish
warmed up meat sauce with meat pulled apart

Set your oven to 325*

Place the dutch oven over medium high heat with a little olive oil.  When hot carefully place the seasoned room temperature steaks in to the pan and brown both sides.  Remove the steaks and set aside.

Leaving the pan on the heat add a little more olive oil and a bit of butter.  When the butter is foaming add all the chopped veggies, cook until soft.  Season with salt, pepper, chili flakes and paprika.  Stir and then add the wine.  Cook until reduced a little bit.

Now you don't have to do this step, but if you do it will be better!  Add the stock or using small sauce pan, reduce the stock by half, then add it to the veggies.

Add the rosemary, turnips, cherry tomatoes and tomato paste.  Cover and place in the oven for about an hour or until tender.  Check once and a while to make sure the steaks are covered with liquid, add more stock if needed...

Bon Appetit!  Chef Hobbes

Great Mushroom Pasta....

This pasta is the best!  It don't get any better than this. . .

Recipe for four:
1 packet good quality dried pasta
3 slices of pancetta, chopped up
1 c onion, chopped
3 shallots, chopped
1 big handful of baby spinach
4 cloves garlic, finely chopped
1 package fresh crimini mushrooms, sliced
1 package shitaki mushrooms, sliced
2 three finger pinches salt and pepper
1 pinch chili flakes
1 pinch cayenne
1/2 c Stilton cheese, crumbled
1/2 c cream
3 T butter
3 T olive oil

Fill a large pot with salted water and bring to a boil.  Cook your pasta.  While that's happening, heat up a large skillet over medium high heat, add the butter and oil, when the pan's hot add the pancetta and cook until crispy.  When done, remove the pancetta and set aside, now do the same with the mushrooms and set aside.  Using the same oil add the shallots, garlic and onions and caramelize.  At this time, season with salt and pepper and add cayenne and chili flakes.  Just before serving add the spinach and melt.

When finished put the heat on low, and add the cheese, cream, pancetta and mushrooms to the onions and stir.

Drain the pasta, and drizzle with olive oil, stirring with tongs as you do.  Plate the pasta onto warm plates, then add the mushroom mixture on top.    Grate a little parmesan cheese on top...

Bon Appetit!  Chef Hobbes

Saffron Pasta With a Beef Sauce

Now this is a good dish to use up that leftover Christmas roast beef!

Recipe for four:
2 c leftover cooked beef, cubed or ground
1 c carrots chopped
1 c celery chopped
2 c onion chopped
2 t garlic finely chopped
1 c red wine
3 c beef stock
1 t fresh rosemary finely chopped
2 T butter
2 T olive oil
1 T tomato paste
1 three finger pinch both salt and pepper
1 packet dried saffron fettuccine by Rustichella d' Abruzzo available at Gourmet Galley

In a large saucepan over medium high heat, add the oil and butter.  When the butter has melted and is hot, add the onion, celery, carrot and garlic and cook until soft.  Then add the wine and reduce by half, then add the beef, rosemary, salt, pepper and stock, then bring it up to a boil.  Then lower the heat to low and put a lid on the pan and allow to cook for about an hour, adding more stock if necessary.

About 15 minutes before it's done start heating the pasta water.  Remember, pasta needs lots of water and lots of room, so use a big pot, and remember to salt the water.

Serve on warm plates.

Bon Appetit!   Chef Hobbes