Robb + Jessie Married & in the Badger State
Eric’s Birthday = Chocolate Guinness Cake
This past Monday we celebrated Eric’s birthday with a delicious dinner party. (Ruthie blogged about it). A fantastically delicious meal was followed by another delicious home cooked specialty: Chocolate Guinness Cake. Cathy had mentioned Nigella Lawson’s recipe to me a few weeks previous telling me it was nothing like any other Guinness cake. Why? Because of its beautiful cream cheese frosting that gives the cake the appearance of a freshly poured pint of Guinness.
Well, I didn’t have Nigella’s Feast cookbook (a very good gift idea!) so I perused the internet and and found the recipe on Nigella’s website. I altered the recipe just a bit using 78% chocolate squares instead of cocoa powder (I reduced the sugar by 1/4 cup) instead. Frankly, it was the most delicious cake I’ve ever tasted.
“What should I make with my butternut squash?”
It’s officially fall and now I can buy my favourite type of squash: butternut squash.
Earlier in the week I came across a recipe from Mark Bittman’s column, Bitten found in the New York Times’s Dining and Wine section. Or, he is better know as The Minimalist. And this recipe for butternut squash sauce on pasta is exactly that: minimal!
The other week, Ruthie taught me the wonders of the grating function on our food processor! Check this out:
Besides peeling the squash and waiting for the pasta water to boil, this is an incredibly quick and simple recipe to make. Of course, I forgot to take a photo of the final product which we promptly consumed. Quite tasty with just a hint of nutmeg. Count on this dinner later this fall.
And one side note. I learned the hard way why we shouldn’t use a vegetable peeler to peel the squash. (Unless you wear latex gloves). There is an active component that resides just below the tough skin. If you use a vegetable peeler you release this compound and it reacts with your skin (a type of dermatitis). It begins to feel tight, dry and tingly. It’s rather an unfortunate feeling. (Thankfully it just occurred on my left index finger … but alas!) It clears up in 24 hours, but I wouldn’t wish this experience on anyone. To prevent this, simply use a knife to peal the squash. Forgo the peeler! And stay tuned for an article from a scientific journal discussing this compound.
**Update**
Potter and Hashimoto. Butternut squash (Cucurbita moschata) dermatitis. Contact Dermatitis (1994).
Comfort Food
Rachael Ray is a good source for comfort foods. I have never enjoyed her show 30-Minute Meals on the Food Network the way some people are able. I think it’s because her meals are overly filling to my eyes. But I applaud her ability to get people in action in the kitchen. That is incredibly important in our day in age. So may people don’t know how to cook.
On a side note, I just realized she spells her name like my lovely friend from Cottey, Rachael!
Moving on. I have the evening to myself tonight and if there is one meal I have learned that I adore and that I am quick at preparing it is Rachael Ray’s Linguine with White Clam Sauce from her book, 30-Minute Meals. Yum. I discovered the recipe earlier this year and love preparing it. And enjoyed consuming it even more. Thanks to Rachael, I have learned that I love anchovies (yes, the ones in a tin!) and that dried parsley is great to have on hand. The recipe is easy enough to whip up without referring to the cookbook, yet sometimes I like to double check when I have been out of practice for a while.
Linguine with White Clam Sauce
from Rachael Ray’s 30-Minute Meals
(my notes are in italics)
3 cloves garlic, minced
2 pinches crushed red pepper flakes
1/4 cup extra-virgin olive oil (2 or 3 times around the pan)
2 or 3 anchovies (for natural salt and as a flavor enhancer)
3/4 cup clam broth (or juice from 1–10 ounce can of clams)
2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
A handful of fresh flat-leafed parsley, ripped from a bunch and chopped (or 2 tablespoons dried parsley)
1 can (14 ounces) whole baby clams, drained (I used 1–10 ounce can)
1 pound linguine, cooked until al dente
Freshly ground black pepper, to tasteHeat garlic and crushed red pepper in oil over medium heat until garlic speaks by moving around in oil. Add anchovies. Stir with wooden spoon until they melt away in the olive oil. Bring up heat to medium high. Add broth, thyme, pepper, and parsley all at once. (Sometimes I add a bit of white wine to enhance the flavor). Dump in the clams. Shake pan to combine sauce. Drop in cooked pasta. (I like to add a bit of the pasta water to the sauce). Turn off heat and let stand for a few minutes, until liquid is absorbed. Dump onto platter and enjoy. Feeds 4.
“Draw Me a Sheep,” said Eliz.
It is not the best quality image. But there you go.
When I was looking for a copy of The Little Prince online, I found this link. Now you can enjoy my favourite book, too!