Squash It! Part Deux

October . . .
Beer,
Candy and
Pumpkins!

Or should I just say squash? Acorn, butternut, crookneck, the mighty scary pumpkin. It's all here now and you have got to take advantage of this great harvest.

Believe me, its not all about sugar, cinnamon, mace and nutmeg. Squash can be savory, sweet or both. It is absolutely versatile and the is at least one dish in the cucurbita universe that you love or will learn to love if you only give it a chance.

Which brings me to two of my favorite food icons - Mario Batali and Mark Bittman - showing how positively fast and easy it is to throw together Gnocchi with Butternut Squash. I'm hungry just thinking of it. Only a few ingredients involved, so I think even I could do it in less than 30 minutes.

Ingredients List:

• Russet potatoes (riced)
• Flour
• Egg
• Butternut squash
• Tomato paste
• Jalapeno Pepper
• Red Onion
• Water
• Salt
• Olive Oil
• Parmigiana Reggiano

The only problem I have now is that I never bought a ricer. Hmm . . . seems like a trip to Sur La Table is in order.


If the video does not appear above, use the following link: https://nyti.ms/2zy0WSs

I Love It When José Cooks for Me

That is why I visit José Andrés' restaurants as much as possible. The salad below featuring his line of ingredients, was posted on his facebook page today and puts sardines to a fine, light and luscious use. Not to mention its easy and oh so quick to make, while also fitting into the low carb/Paleo lifestyle. Enjoy!

Clementinas con Sardinas y Aceitunas (Clementines with Sardines and Olives)

September 6, 2013 at 12:03pm

A delicious, light and healthy salad that's easy to make and sure to impress your friends and family!

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Clementinas con Sardinas y Aceitunas
Clementines with Sardines and Olives
Serves4

For the dressing:

- 1 cup José Andrés Arbequina Extra Virgin Olive Oil
        (http://bit.ly/18qYBUe)
- ¼ cup José Andrés Reserva Sherry Vinegar
        (http://bit.ly/1cPy7jM)
- Zest and juice of 2 clementines
- 1 shallot, thinly sliced
- 12 José Andrés Arbequina Olives, pitted and halved
        (http://bit.ly/155rBDO)
- Sea salt to taste

For the salad:

- 4 clementines, peeled and sliced into ¼-inch rounds
- ½ head romaine lettuce
- ½ head Bibb lettuce
- ½ head Lolla Rosa lettuce
- 8 José Andrés Sardines in Olive Oil
        (http://bit.ly/14qvZi0)
- Sea salt to taste

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To make the dressing:
Whisk together the olive oil, vinegar, clementine juice, zest, shallots and olives in a medium bowl. Season with salt and set aside.

To make the salad:

Divide the heads of lettuce into individual leaves and distribute them evenly among 4 plates or serving bowls. Place two sardines and ¼ of the clementine slices on each salad. Drizzle each salad with dressing and season sea salt.


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(c) 2013 José Andrés