Harvest Time

Sunday, October 26, 2008

Still Waiting for Fall



SOAPBOX:
Orange has become the color for the cause of “hunger.” As one who enjoys a good
meal, I am at times embarrassed by the over abundance of food waste, and the
lack of vehement outrage for families who go to bed hungry. With the “stuffing
season” approaching, I encourage all of you to “share” what you can with a
family less able to feed its own children.

PASSION:
Contrary to popular belief, California does have seasons. And the Central Coast
is a buzz with grape harvest. It will a while before this year's harvest reaches
drinkable "wine" status. Things have been very dry, the wildfires of the
summer, and the lack of assistance from Mother Nature has everyone wondering
what this harvest will produce.

FOOD:
It’s October and that means it is the beginning of truffle hunting season in Italy.
And alast, it is time to say good-bye to tomatoes! Today’s recipe pays homage to
truffles and tomatoes. Buno Appetito!


Truffle Taglietelle with the Last of the Summer Tomatoes


Ingredients

12 ounces of fresh taglietelle (you can use packaged dried pasta)
2 medium heirloom tomatoes, chopped (any variety will do)
1/4 stick unsalted butter
1/2-ounce chopped black truffle
1 1/2 ounces black truffle oil
1 small garlic clove, minced
Kosher salt and fresh ground black pepper to taste

Directions
Cook fresh pasta until al dente, 6 to 7 minutes in a large pot of boiling, salted
water; for dried pasta, cooking according to package directions. Reserve
1/4 cup of pasta liquid. Drain well and toss in butter, chopped truffles,
truffle oil, minced garlic. Add tomatoes, and serve. You can add grated
cheese if you like. I think it takes away from the truffles.

Serves 2 - 4

Posted by Pasta Mama on 10/26/08 at 08:28 PM
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Funky Monkey Cupcakes

Sunday, October 19, 2008

Waiting for Cooler Temps

I am still waiting for cool weather to return to California. I am planning my comfort food recipes, however the temperature outside has not made the transition to Fall. Those dry Santa Ana winds not only clog my sinuses, they render me almost powerless in terms of trying to forget the irresistible charms of “summer.” Yet, I resist! I have taken out my sweaters, and have turned my cooking thoughts to cooler days. With the ghoulish days of the autumnal season fast approaching, Yo, Pasta Mama thought about putting a new spin on the traditional black bottom cupcake. By adding a few winks of banana liqueur, the cupcakes will refocus any wondering lost soul. If you are planning to serve this to the little ones, I would consider substituting banana flavoring for the liqueur.

Buon Appetito!


Funky Monkey Cupcakes

Ingredients:

For filling:

8 ounces Mascarpone cream cheese, at room temperature

1/3 cup granulated sugar

1 large egg, room temperature

1 tablespoon banana liqueur

For cupcakes:
1 1/2 cups all-purpose flour

1 cup firmly packed light-brown sugar

3 tablespoons natural unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon kosher salt

2 ripe very bananas, well mashed

3/4 cups water

1/3 cup butter, melted and slightly cooled

2 tablespoons banana liqueur

1 tablespoon white vinegar

For glaze:
8 ounces semi-sweet chocolate, chopped

3/4 cup (1 1/2 stick) butter

1/2 cup dried banana chips

Preheat oven 350°F

Butter a 12-cup muffin tin


Directions:

1. For filling, whip together the Mascarpone, sugar, egg, and banana liqueur until smooth. Set aside in refrigerator.

2. In a medium bowl, sift together the flour, brown sugar, cocoa powder, baking soda, and salt.

3. In a separate bowl, mix together the mashed banana, water, melted butter, vinegar, and banana liqueur.

4. Gradually add the wet ingredients to the dry ingredients. Do not over mix.

5. Spoon equally into the muffin tin. Now divide the filling equally among the cupcakes, and place in the center of each. The batter will almost completely engulf the filling. Don’t panic!

6. Bake for 25 minutes or until the edges are firm to the touch. Remove from oven and cool completely before glazing, about 20 minutes. Carefully lift cupcakes from muffin tin, and place on a

cooling rack with a baking pan underneath to catch the glaze drippings.

7. To make the glaze, place the chocolate and butter into a medium sauce pan over LOW heat. Whisk gently until all are melted and smooth. Be careful not to burn this mixture.

8. Pour chocolate glaze over each cooled cupcake. Sprinkle the tops of each cupcake with several banana chips. Refrigerate for 10 minutes before serving.

9. This recipe does not serve 12. Most people want more than one.

Posted by Pasta Mama on 10/19/08 at 10:13 AM
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Going RAW

Tuesday, October 14, 2008

I have been challenged to have 25% of my daily food intake be raw. What does this mean? That means no cooking, not even stir-fry. During the natural progression of things, I think will find that I am going to be the type of “raw” eater who incorporates some raw recipes into my daily diet. So here goes.

Yo, Pasta Mama is starting out with fresh green beans.

Serves – 4

Ingredients:
1 lb. of fresh green beans, trimmed, wash, cut Frenchstyle
2/3 cups raw almonds
Juice and zest of 1/2 orange
2 tablespoon raw honey (I like orange)
1 clove garlic, peeled
2 teaspoon freshly grated nutmeg
1/4 teaspoon chipote powder
1/4 teaspoon kosher salt
Pestle and mortar all ingredients EXCEPT green
beans until a nice paste forms. Serve over a plater cut
green beans.

Posted by Webmaster on 10/14/08 at 01:22 PM
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