Posts tagged ‘pumpkin’

Pumpkin Ravioli with Browned Butter & Sage Sauce

This is one of my very favorite Autumn recipes.  I make it at this time every year, when pumpkins and pumpkin recipes are pretty much everywhere.  I have never met anyone who isn’t in awe of freshly made Pumpkin Ravioli.  It is definitely an artform, but really it is not that difficult to make. Just give yourself an hour to learn the steps. Even if you don’t have a pasta machine, you could do it, by simply rolling out the dough by hand…or cheat with wonton wrappers…OK for us Italian purists, this might be considered a sin, but it’s better than going without!   I will walk you through the steps and you can decide for yourself. You can make it with the Browned Butter & Sage Sauce or the Authentic Italian Walnut Sauce from my previous post. (more…)

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November 13, 2012 at 11:28 am 1 comment

Caramelized Apple and Pumpkin Muffins = Halloween treats

With Halloween less than a week away, how about making some Caramelized Apple & Pumpkin Muffins.  Perfect for a Halloween party, perfect to make with the kids…perfect for lunch boxes or just eating them out of the oven on a cozy weekend morning. (more…)

October 26, 2012 at 11:06 am 1 comment

A Tamale Party – Fresh Food in a Flash Style!

Tamale Assembly 3 4-12_edited-1May 5 is Cinco de Mayo – a Mexican Celebration Day here in Southern California.  Here’s an idea! Have a Tamale Party!  A Tamale Making Party is so much fun!  Start with freshly prepared masa and some margaritas!  You can’t go wrong! (more…)

April 26, 2012 at 11:45 am 12 comments

Celebrate the New Year with a Seabass Dinner Party!

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

The Autumn Dinner Party Table

The Autumn Dinner Party Table

My sweetie and I love to host dinner parties, connect personalities and people with same interests and try out new menus.  This fall we put a few parties on our calendar.  This party was by far the most precious!   Why!  Because I had a meeting at Anderson Seafoods to discuss an advertising program in the magazine I represent, La Cucina Italiana.  When I mentioned that I was a food blogger, he kindly offered to send me some very fine and fresh seafood for my dinner party that weekend.  I knew that my guests and I were going to enjoy something very special.  I’ve documented here the play by play of this precious cargo.

Anderson Packaging brings ice cold fish to my door!

Anderson Packaging brings ice cold fish to my door!

Alberto from Anderson Seafoods asked what I would like for my dinner party and I told him to surprise me.   When the box arrived, I couldn’t wait to see what was inside.  The packaging alone was impressive.  The seabass I found inside was ice cold from the dry ice that was still stingingly cold.

So now that I knew what I was serving for dinner the next day, I had to get to work on my menu.

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

I had just completed my Fall pizza class, and I had some ingredients still around that would make a great flatbread, so that was going to be our appetizer.

Sweet Heirloom Tomatoes in our Caprese Salad

Sweet Heirloom Tomatoes in our Caprese Salad

The last of the fall heirloom tomatoes were at the farmers markets, so the Caprese Salad I’d been serving since August was definitely on the menu.   Then there was the main course.  Fall to me means butternut squash and mushrooms.

Porcini and Crimini Mushroom Sauce

Porcini and Crimini Mushroom Sauce

I had picked up some top quality dried porcini mushrooms from Far West Fungi on my travels to the Ferry Building in San Francisco, so I thought this would be my moment to put them to good use.  To stretch the intense taste of the porcini, I added some crimini mushrooms to the sauce that would top our precious seabass.

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

To round out my plate I would add some greens – spinach sauteed in olive oil would be perfect along with a garnish of crispy prosciutto.

Seabass off the grill, ready to go in the oven

Seabass off the grill, ready to go in the oven

This fish preparation would be delicious with any firm white fish. The technique of grilling the fish first, then finishing in the oven helps the fish cook evenly and prevents it from being overcooked.  Dessert was my Pumpkin Pecan Cheesecake I was testing for my Pie Classclick here to see the recipe.

Seabass with Porcini Mushroom Sauce

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

  • 1 ounce dried porcini mushrooms
  • 2 Tbsp olive oil
  • 16 ounces crimini mushrooms or button mushrooms
  • 1 clove garlic, minced
  • 1 sprig thyme
  • 8 6 oz. portions sea bass or firm white fish
  • 1 Tbs olive oil

1. Soak dried porcini in 1 cup hot water in small bowl for 20 minutes or more.

2. Coat sea bass filets with olive oil and season with salt and pepper.  Set aside while you prepare the sauce.  Prepare grill and heat oven to 350°.

3. Slice crimini mushrooms.  Heat 2 T olive oil in skillet over medium-high heat.  Add crimini mushrooms.  Saute until mushrooms give off some liquid.

4. While mushrooms are cooking, drain porcini; reserve soaking liquid.  Coarsely chop the porcini and add to the skillet along with minced garlic and thyme.

5. Strain porcini soaking liquid through cheesecloth or coffee liner to remove any sediment.  Add to skillet.   Bring mushroom sauce to a boil and let liquid evaporate to reduce. When mixture begins to thicken, turn off heat.  Season with salt and pepper.

6. Grill seabass to obtain grill marks on each side of the fish portions.  Place on baking sheet and then into hot oven.  Prepare plates with side dishes and reheat mushroom sauce.  After about 8-10 minutes, remove fish from the oven and place on plate with side dishes.  Top the seabass with the mushroom sauce.

Servings: 8

December 24, 2011 at 9:04 am 1 comment

Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Are you looking for a new twist on the Thanksgiving Pumpkin Pie?  Try this Pumpkin Pecan Cheesecake.  It’s outrageously good and your guests will thank you for the change.  I made it here with a flaky pie crust in our Pie Baking Class early this month, but it is equally good with a graham cracker crust.  You get to decide!

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November 21, 2011 at 1:01 pm 3 comments

Foolproof Pie Crust for Thanksgiving

Broccoli, Leek and Cheddar Pies nourished us as we prepared our Sugary Pies

Broccoli, Leek and Cheddar Pies nourished us as we prepared our Sugary Pies

Thanksgiving without pie would be like…well Christmas without Santa Claus.  The two belong together.  So on November 3, we baked pies in preparation for the Thanksgiving Feast, giving everyone a chance to learn flaky pie crust secrets from the so-called experts, Carol and Patricia.

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November 14, 2011 at 7:17 pm 9 comments

Pies and Tarts Cooking Class – November 3, 2011

Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Are you a Pie Lover? or do you yearn to make a flaky home made pie crust that doesn’t fall apart? or are you assigned pies for the upcoming Thanksgiving Dinner? (only six weeks away) If you said yes to any of these questions, then the Pies and Tarts Cooking Class is for you!   Come join us on Thursday, November 3 from 6:00 -9:00 pm as we turn flour and butter into something wonderful! (more…)

October 12, 2011 at 5:03 pm Leave a comment


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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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