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chilled beet & yogurt soup

6/17/2023

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recipe from bon appétit magazine

the perfect soup for the dog days of summer

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spaghetti alla barbabietola

6/15/2023

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inspired by the classic alla vodka sauce

Ingredients:

2 servings dry spaghetti
2 medium beets
1 TBS mascarpone cheese
1/4 cup vodka
1/3 cup heavy cream
1/4 cup fresh oregano (chopped)
2 cloves garlic
Olive oil
Salt & pepper

Equipment:

Food processor

Preparation:

Preheat the oven to 350F. Package beets in aluminum foil and place in oven for 1 hour. Beets are done when a pairing knife easily pierces the beet flesh. Remove from oven and allow to cool. Remove the beet skin and discard. Chop beets and place into
Transfer beets to a food processor and purée. Make sure that all larger chucks are puréed well.
Heat a sauce pan on medium heat and add olive oil and garlic. Cook garlic until lightly browned and then remove (and enjoy!). Add oregano and season with pepper. Add the beet purée, mix, and cook for 2-3 minutes
Stir in the vodka to the mixture and lightly raise heat. Add cream and mix in. Lower heat to a simmer and continually mix.
Meanwhile, bring a sauce pain of water to a boil and salt. Cook the spaghetti according to the packaged instructions. Reserve some of pasta cooking water.
When the spaghetti is ready, strain and transfer to a medium sized mixing bowl. Add enough sauce and mix. Pasta should be coated--but not drowned--in sauce. Add a splash of reserved pasta water to sauce as needed.
Plate, garnish with additional oregano, and enjoy!

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spaghetti (alla chitarra) alla crema di zucca

6/2/2023

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the Italian chitarra is known all throughout Italy--particularly in the south--where the traditional spaghetti is made with s basic flour dough. This dish is elevated with an egg pasta to match the creaminess of the sauce

For the sauce:

Ingredients:

1.5 cup diced butternut squash
1 cup vegetable broth
2-3 cloves of garlic (whole)
1 white onion (chopped)
2 TBS olive oil
1 TBS mascarpone cheese
Parmigiano Cheese
Fresh Oregano (chopped)
Salt/Pepper

Equipment Needed:

Coverable frying/sauce pan
Immersion blender
Chinois strainer (or other fine strainer)

Method:

Add olive oil to a large sauce or frying pan (one with a cover) and heat on medium. Fry the garlic until browned and then remove (and eat!). Add onion and cook until translucent.
Add butternut squash, salt/pepper, and mix for 2-3 minutes until the squash is lightly fried. Pour in vegetable broth (note: broth should cover the squash but not drown it. If more is needed, add more broth/water/wine to achieve).
Raise heat to bring to a boil. Cover pan and lower to a simmer. Continue to simmer for 20-25 minutes until the butternut squash is cooked and tender.
Transfer to a large mixing bowl and allow to cool slightly. When ready, blend with an immersion blender until the mixture is smooth.
Strain the mixture back into the frying/sauce pan using a strainer (save the pulp--it's a great snack!). Return pan to low-medium heat and mix in the mascarpone cheese
While sauce is re-heating, bring a pot of water to a boil and add salt. Cook spaghetti for 1-2 minutes (or follow instructions for whichever pasta you choose). Retain at least 1/2 cup of pasta water.
Strain pasta and transfer to a mixing bowl. Add enough sauce so that the pasta is coated--but not drowned--in sauce. Gradually add pasta water if necessary to coat.
Serve on individual plates and top with grated parmigiano & freshly chopped oregano.

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Recipes

chilled beet & yogurt soup

spaghetti alla barbabietola

spaghetti (alla chitarra) alla crema di zucca

For the sauce:

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