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

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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.

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Wild Mushroom Cavatelli

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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.

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