Alright, this is starting to get a bit ridiculous. It is 2/3 of the way through April and we’re currently getting snow in Minnesota! This morning as I was digging my car out from where I parked it on the street last night, I thought about all of the unfortunate things happening in the world right now and put things into perspective. If the biggest obstacle in my day is a few inches of snow in April, things are going pretty well
Rather than complain, I am going to just get over the whole thing and cook like it is Spring weather outside anyway. Maybe the more I cook with Spring ingredients, the more likely it is that the weather outside will start behaving a bit? #wishfulthinking
Yes I know, surprise surprise I made something green in honor of St. Patrick’s Day. I didn’t want to make anything green, however; I was quite deliberate to make something that wasn’t a vibrant green because of food dye, but rather it derived its color from the pigments of Miss Mother Nature.
Homemade pesto was the winner for two reasons: (A) Everyone should know how to make pesto because it’s delicious and goes on pretty much everything and (B) I am obsessed with pine nuts right now… so much that I am willing to pay $25/lb. for them.
I am not kidding when I say that I had an extended text conversation the other day solely about butternut squash and how it is the best thing in the whole world. I can’t really explain how amazing I feel when I eat it… the sweet and nutty taste of the squash combined with the buttery olive oil and kosher salt makes for something that tastes better than candy.
For this dish, I roasted some butternut squash cubes and made a homemade sauce from caramelized onions, dinosaur kale, dry white wine and heavy cream. Topped off with some freshly shaved Parmesan cheese and toasted walnuts and you’ll have paralysis in a bowl. The good kind of paralysis, of course.
I am lucky enough to have been taught how to make homemade tomato sauce by a true Italian and one of my best friends in the whole wide world, miss Anna Maria. What she taught me is that pasta sauce is best when made with a few, high quality ingredients that are as fresh as they can possibly be. I trust her not only because she studied abroad in Italy, has a ginormous Italian family, is fluent in Italian and speaks with over-exaggerated arm gestures, but also because I have tasted her cooking and it is unreal.
If that wasn’t enough to establish her credibility, I’d like to mention that this is a woman who had a 2 liter bottle of homemade olive oil straight from her Nani’s olive tree stashed away in her kitchen cabinet in college. Doesn’t get more authentic than that!