The Sauced Chef

Butternut Squash and Green Onion Linguini

 Serves 4

Big Pot

Collander

Big Frying Pan

Some bowls or containers to hold reserved items

Whisk

Heat proof Spoon or spatula

1 box linguini noodles

1 bunch fresh green onions (trimmed and diced fine)

1 butternut squash (peeled, seeded and cubed)

1/4 cup FRESH minced parsley

1/4 cup FRESH chopped chives

1 tbsp extra virgin olive oil

2 tbsp fresh or rubbed sage

2 quarts chicken or veggie STOCK (not broth)

1-2 minced garlic cloves (depending on your garlic love)

2 cups of favorite cheese (shaved or shredded) (I used Manchego and Assiago)

3-4 tbsp unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Start water boiling in the large pot (add a pinch of salt to water)**
2. When frying pan is hot (butter will sizzle) add squash and HALF the butter.  The goal is to get some nice carmelization on the squash, so don’t move it around too much in the pan.  Add more butter as the squash absorbs it.
3. Add pasta to now boiling water (let simmer until al dente)
4. Once pasta is al dente, drain into collander and rinse under cold water until pasta is room temperature.  Place back into pot with olive oil and set aside
5. Once squash is carmelized, remove from pan and set aside
6. In the same pan, (don’t drain it) add 1 quart of stock and the cheese.  Whisk continiously. Let the cheese melt into the stock (keep heat @ a simmer) and gradually add more stock as the mixture thickens to desired texture.***
7. Add the garlic, chives, sage and parsley to sauce. MAKE SURE to reserve some chives and parsley for garnish. 
8. Pour sauce into large container and set aside (get as much out as possible). 
9. Clean frying pan
10. Serving Note: You are cooking this pasta to order.  So, if you think your frying pan is big enough for sauteeing four servings go for it! Some people will only be able to do two servings at a time
11. In a hot frying pan add remaining butter.  Add squash and green onions for the # of servings your are doing. Let them sweat in butter for 30 seconds.  Spoon in desired sauce amount followed by desired pasta amount.  Sautee until pasta is hot and coated with sauce.  Add Salt and Pepper to taste.  Serve immediately and garnish with reserved chives and parsley.

** If you want to add extra flavor for extra cost. Use chicken or veg stock to boil the pasta in, instead of water.  Or, drop a chicken bullion cube in the water.

*** It is imperative that you add the cheese in small amounts so it emulsifies with the stock and doesn’t become one big cheesy plopper!

Share on Facebook

3-2-1 Pie Dough!

Mixer (you!)

3 lbs of pastry flour

2 lbs of all-purpose shortening

1 lb of ice cold water

1. Combine flour and shortening in large mixing bowl
2. Mix, BY HAND, until dough is either mealy or flaky. Flaky describes the pie crust, this is very little mixing, just enough to blend the fat and flour together.  Never use flaky for the BOTTOM of a pie.  Mealy will have the consistency of cornmeal and is good for a strong structure
3. Add ice water and mix  until it feels like playdough.  Do not overmix!

I use mealy for the bottom and shell, and flaky for the top of the pie.  I also freeze the remaining dough already set up in pie tins.   Make sure you make a pie hole before baking. (If you don’t like pie holes, why don’t you just shut yours!)

Share on Facebook