Tarte Tatin : 3 : Acorn Squash, Dry Sausage, and Mizuna

acornsquash copy

roast the acorn squash with olive oil, salt, pepper, and 
smoked paprika until soft. scoop the flesh of the squash
into a cast iron pan along with some diced dry sausage
and a small knob of butter. cover with puff pastry, adding
a few small vents in the bottom. cook until golden brown.
allow to cool for a minute, then turn out. toss the mizuna
with a little olive oil and salt and then just quickly wilt the
leaves for a second or two in a pan over medium heat. top
the tart with the mizuna and serve.

acornsquashand mizuna copy



Wild Mushroom Cavatelli

mushroom cavatelli copy

step one: have awesome friends share their foraged mushrooms from
a recent trip to maine (thanks again, yutaka and amy!) other steps: 

simmer the wild mushrooms (black trumpets, lobster, etc.) in beef broth
with a little onion and a pat of butter. simmer until liquid is nearly gone.
mix eggs and flour to make pasta dough and knead for what will feel like
eternity. let the dough rest for at least 1/2 an hour. roll out into desired pasta
shape (I opted for cavatelli in this case). cook in salted water until done and
then move to the pan with the mushrooms. toss and cook together for about
a minute. season to taste with salt and pepper. toss in parsley and plate up.
top with a little grated parmesan.