Roasted Garlic & Squash Pasta Sauce

The Lowdown:

Las Vegas -- the only place that has ever inspired me to go on a cleanse. I'm not talking about just showering either. Although, that city does make you feel like you need ten showers a day. I'm talking about the real deal -- liver, kidney, and maybe a little soul cleansing. Having just returned from Sin City, I am in severe need of some form of a health kick. Two weeks to be exact... is the goal I may or may not make it to.

As we all know, diets are lame. Uber lame actually. Cleanses are even worse. But if you make horrible life decisions like me, and have to endure through one, you might as well make the best of it. This is one of those recipes that I think just might make a diet and/or cleanse better. Oh man, just saying the word cleanse makes me want a glass of wine. They say you always want what you can't have. Then again, I wanted wine when I was allowed to have it. Deductive reasoning would clearly state that this idiom was devised for some purpose other than wine.

Although this meal bent a few minor rules, I felt really good about it. I avoided all the major no-nos which is the true purpose of a cleanse. I also used up the remainder of my ceasar dressing. Actually, it's my friend's "Doukhobor" ceasar recipe. He insists everything needs more garlic. After eating it, I understand. Some things just need more garlic.

I may have bent the truth. I attempted to make his "Doukhobor" dressing recipe, but instead of mincing everything I threw it all in a blender because I was lazy. Needless to say, that was a bad idea. It came out a sludge. Nobody wants that on their lettuce. However, add a little bit of roasted squash and blam-o -- a perfect, healthy, and tasty pasta sauce.

Stupid blender. In two weeks, when this cleanse is over, that blender will pay dearly for this by making me a margarita...

The Playlist:

Sauce:
1 Butternut squash
1/2 cup Olive oil (more if needed to make a paste)
7-10 cloves Garlic
1 Lemon, juiced
1/4 cup Parmesan cheese
2 tsp Pepper, fresh cracked
2 tsp Paprika, smoked
Salt & pepper, to taste

Optional Topping:
250g Sundried tomatoes, chopped
1/2 cup Oregano (fresh), chopped
1/2 cup Terragon (fresh), chopped
4 Shallots, minced
3 tbsp Olive oil
3 tbsp White wine vinegar
Salt & Pepper, to taste

GF Fettuccine:
1/4 cup Brown rice flour
3/4 cup Chick pea flour
1 Egg
Water
Chick pea flour, as needed

The Skinny:

Sauce Directions:

1. Preheat oven to 375*.
2. Cut squash in half and de-seed. In large baking dish 1/4 full of water: place squash face down and bake for 40 minutes.
3. In blender: combined the rest of the sauce ingredients and puree. Set aside until squash is finished.
4. Remove squash from oven when finished. Remove the skin and add the flesh of the squash to the blender. Puree until smooth.
5. Voila, sauce is done.

GF Pasta Directions:

1. In large mixing bowl: combine flours and egg. Mix until egg is incorporated into the flour. Add enough water to form a dough ball. This isn't a science so add more water and/or flour until it resembles a very dense pizza dough.
2. Kneed dough on a well floured surface for approximately 5 minutes. After kneeding it shouldn't be tacky.
3. Cover dough ball with cellophane wrap and refrigerate for 20 minutes.
4. Cut dough ball into two.
5. Use pasta maker as per the directions that came with the pasta maker. 

 Optional Topping Directions:

1.  In large skillet: heat oil on medium-high heat. Add shallots and saute until clear.
2. Add sundried tomatoes, cover, and simmer for 5 minutes.
3. Add remainder of ingredients to the pan except for the fresh herbs. Sautee on high heat for 5 minutes, then remove from heat and add the herbs. Mix quickly and serve.

Stay Rad -h
Featured on: Premeditated Leftovers, 33 Shades of Green, Chef in Training, Food Renegade, Foodie Friday,  

Baby Cow Piccata with Red Wine Mushroom Sauce. Moo.

I don't ordinarily hit up the grocery store for meat. There are so many quality butchers selling happy meat here in Victoria I usually go to one of them - like Terra Nossa or Island Meat & Seafood in the Cook St Village or The Halal Butcher in Quadra village or if in a pinch, I'll hit up The Market on Yates. But I was at the grocery store yesterday. Lazy bitch!

Yes, I was at the grocery store yesterday, perusing the meat isle. And feeling like I was dying a little bit inside. Unhappy meat lives here. Easy, my sad little heart. This moment will pass...

...when a rather disheveled gentleman asked me"is that beef or pork?".

My first thought: what an odd question. Why not look at the label?

My second thought: maybe he can't read.

So I replied, "it's veal".

He looked at me like I had just spoken Klingon.

So I clarified, "baby cow. Mooooo". 

His perplexed expression then contorted to disgusted / horrified as he hurriedly walked away...

Maybe the "moo" was a little much.

Baby Cow Piccata with Red Wine Mushroom Sauce
(printable recipe)

Ingredients:

4 Veal Cutlets.
1 Onion, finely diced.
2 Cloves Garlic, peeled & finely chopped.

1 Lb Mixed Mushrooms (i.e. crimini, button, portobella).

1 Lemon for zest and juice.

1 Tbsp Capers, rinsed & dried.

Small Handful Flat-Leaf Italian Parsley, roughly chopped.

1/2 C Parmesan, Asiago, or Grana Padano Cheese, finely grated.

1 C Dry Red Wine.

3/4 C Chicken or Beef Stock.

3/4 C Half & Half Cream (or higher).

3-4 Tbsp Butter, unsalted.

1 Bird's Eye Chili (optional), finely chopped.

1 C Flour.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black pepper.

6-8 oz. of Pasta for serving (I used pappardelle noodles).

What to Do:

 Place each piece of veal in between 2 loose pieces of saran wrap. Bash the crap out of it with a meat cleaver, a rolling pin, or a heavy bottomed pan. Make them flat, uniform in size, and lookin good! Remove from the plastic and season both sides with salt and pepper and then dredge in the flour, shaking off the excess. Set aside.

* Some butchers will do this first step for you or some grocers will even carry them already smushed. Warning: nothing feels better than beating the shit out of a piece of flesh. I recommend doing it yourself or you'll be missing out.

Fill a large pot with salted water and bring to a boil over high heat. Add the pasta, stir well, and cook until el dente - approx 7 to 9 minutes for dried pasta. Drain well. 

Meanwhile, throw the olive oil and butter into a large non-stick skillet over medium heat. Allow to melt until just sizzling and then add the veal, being cautious not to crowd the pan. Cook for about 3-4 minutes, flip, and cook a further 3 minutes. Remove from the pan, place on a wire rack to rest and cover with aluminum foil.

Now toss the mushrooms, onion, and garlic into the hot dirty pan with a little extra oil. Stir well. Allow to soften slightly and then pour in the stock, wine, and lemon juice, lemon zest, and if using, the chili. Make sure to stir well, scraping the bottom of the pan to get all those delicious veal bits. Hello flavour! Allow the mixture to come to a boil and reduce to about half the original amount of liquid (approx 3-5 minutes).

Remove from the heat, stir in the cream, capers, and parsley. Keep it moving until incorporated because you don't want the cream to curdle. Season well with salt and pepper.

Serve the veal on the pasta with a great big ladle of the sauce and mushrooms. Don't be shy. Finish with the grated cheese.

Eat.

 

This post is linked up with Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Full Plate Thursday; Simple Lives Thursday; Tastetastic Thursday; Fight Back Friday; Fresh Bites Friday;
Seasonal Inspiration Saturday; Seasonal Celebration Sunday.