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Butternut Squash Rigatoni with Prawns

This is one of my favorite recipes ever. And healthy (zing!). You see, the creaminess of the butternut squash tricks your mind into thinking you are eating something laden with cream and cheese, but you're really not. Genius. The sweet addition of basil and the sharp bite of the parmesan cheese really amps this dish up and creates such complex flavors. Best of all, no softening this squash up in the oven for an hour. By dicing the squash and cooking it in the vegetable broth, the squash is softened in about 15 minutes.

Oh, and don't substitute any other broth for the vegetable broth. The flavor is nowhere near the same. Trust.

Recipe Courtesy of Giada DeLaurentiis

3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Directions
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Avec Eric. I'll take it.

Eric Ripert has started his own food blog. He’s gorgeous. I highly doubt he’s contributing to this blog much, as sexy, Michelin starred celebrity-chefs have better things to do than writing on blogs (I know what some of you are saying. “But Teanna, you’re a sexy, Michelin starred celebrity chef.”  No, no, my friends, I am not Michelin starred, nor a celebrity chef. But I’m damn sexy.).

Check it out, because it’s got some interesting stuff.  And because he's sexy.

Images via New York Restaurant Insider

Recipe Deal Breakers

I stumbed upon this article in the New York Times that I found very interesting.  It is about those times when we stand at our kitchen counters, leafing through recipes, and we find a recipe that piques our interest. "Ooooh, that looks good," we say as our eye runs down the recipe list and scans the instructions. 

This article is about those things that make you stop and say "mmm... not so much" and then turn the page.

"Whether for reasons practical or psychological, even the most experienced cooks have an ingredient, technique or phrase that will make them bypass a recipe."

The article mentions these deal breakers, among others:

• If you live in a small kitchen, anything that requires a very well ventilated space, like charring peppers or grilling fish.
• Outrageous ingredients like "hand picked grape vine leaves"
• "Serves 18"
• Pig's blood. (Yes, pig's blood.)

Pretty interesting read.  My deal breakers are many of the things mentioned in the article- equipment I don't have, crazy ingredients, but mostly, pie crust. Seriously. Gives me heart palpitations. One day I tried to make a apple crumb pie in my parents kitchen with 20 people walking in an out and the oven on the week before the Superbowl (where the Giants took it away from the Packers. As a New Yorker, I should have been happy, but Brett Farve helped me to the Fantasy Football Finals, so I had to root for my man.)

Now, obviously, I should have not been making a pie crust in a kitchen with the oven on at 450 degrees, people walking in an out, talking to me, while I am sweating and rolling, messing up, refrigerating, re rolling, messing up again, re-refrigerating the dough.  It tasted amazing, but man, was it ugly  I am forever scared of pie dough.

They've got my number.

What are your recipe deal breakers?

Beef and Lamb Burgers with Cheddar and Caper Remoulade (via Food and Wine Magazine)

These are to die for. The addition of the lamb makes for a very tender, juicy hamburger. Although the recipe says that the cucumbers are optional, I think that they are a vital part of the overall “piece”.  They add a great crunch and variety in texture. 

Note:  When making hamburger patties, only use one hand.  Turn the burger in your hand while pressing lightly on the sides to shape the burger.  If you handle it too much, you’ll have dry burgers.  Same thing when you grill it. Never press down on the burger or you’ll release the juices!  You’ll thank me later.

4 cornichons, coarsely chopped

3 tablespoons parsley leaves, coarsely chopped

2 teaspoons drained capers

1 garlic clove

1/2 cup mayonnaise

1 tablespoon whole-grain mustard

3/4 pound ground beef, preferably 80 percent lean

1/2 pound ground lamb Kosher salt and freshly ground black pepper

4 English muffins, split

4 thin slices of aged cheddar, preferably farmhouse

Tomato slices and thinly sliced English cucumber, for garnish (optional)

Directions

Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended. In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation in the center of each one with your thumb. Season the burgers with salt and pepper. Grill the English muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade. Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted English muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.