Halloween and Fall Recipes
Black and Orange Pasta
2 lbs butternut squash, peeled,seeded and cut into 3/4 inch chunks
2 orange bell peppers,cut into 1 inch pieces
4 garlic cloves
1 TBL thyme leaves
1/2 teas hot red pepper flakes
1/4 cup extra-virgin olive oil
1 lb black linguini or spaghetti (squid or cuttlefish ink pasta); or use black food coloring in pasta water
1/2 cup pitted Kalamata olives, chopped
Grated Parmigiano-Reggiano
-Preheat oven to 425 degrees with rack in the middle -Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil and 1/2 teas of salt and pepper in a 17- by 11- inch 4 sided sheet pan. Roast, stirring once, until vegetables are tender and browned in spots, 25 to 35 minutes -Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot -Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, add the vegetable mixture to pasta in the pot and toss to combine -Season with Parmigiano-Reggiano (Grilled Shrimp goes great with this too!!) Serves 6. Gourmet Magazine, October 2009
Mulled Cider 1 pint (16 oz) cider 2 oz dark rum 9 oz apple and ginger tea from herbal teabag 1 1/2 oz soft dark brown sugar 2 clementines or oranges 4 cloves 2 sticks cinnamon 2 fresh bay leaves 2 cardamom pods Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place over low heat. Slice the clementines in half and stick a clove into each one. Add the clementines to the pan. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the pan. Heat the saucepan until the mixture is almost boiling then turn down the heat. Nigella Lawson, 2007 |