Belatedly

I finally downloaded photos that have been on my phone since October, which is incredibly embarrassing but true. I found these pretty images of red pepper penne, a great recipe that does not reheat well. Make it when there’s a bunch of you to eat it on the spot.

Make sure you disable your fire alarm before roasting

 

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The day after

Happy thanksgiving to all! And if you’re reading this, thank you so much for supporting the Ivy Gourmet and me, it means a lot.

I had the amazing privilege of being invited to spend Thanksgiving with my friend Maud Arnold‘s family. In her grandma’s house in DC I always meet the nicest, most talented, interesting people, and this time was no different. It’s also a place with lots of delicious food, and Maud, in addition to be an internationally renowned tap dancer, is also a killer baker, so I had to bake to impress, and so I made this cranberry cake:

I was a bit worried about the fact that the cranberries are completely unsweetened, but it turned out that they came out perfectly tart

Of course, I did dust it with confectioner’s sugar

Even Iza, Maud’s amazing grandma, approved

But then on the day after thanksgiving, I was totally in the mood for cooking. But what do you eat on the day after you stuffed your face?
Well, here’s the answer. You make this delicious, unusual, refreshing brussel sprout slaw. I didn’t mandolin the brussel sprouts, because I have the tendency to usually send my fingers down the mandolin, but I just chopped it with a knife, and it was just as good. HIGHLY recommended.

I also made this pasta which has one of my favorite combinations: butternut squash, leeks, and goat cheese. I’ve made a risotto with those three before, but this may be better, and the orecchiette pasta holds the sauce really well. Also, HIGHLY recommended.

And, since the weekend was shot anyways, I made dessert. This is a delicious corsican cheese goodness, that tastes unlike anything you’ve ever made, and only has 5 ingredients. You guessed it, HIGHLY etc…

The factory

My mom is furious and probably won’t let me ever cook again, because I’ve turned her kitchen into a factory. It may not be the most financially solid endeavor, since the only two things we make are raviolis and banana breads.

These are the spinach raviolis, in 2 shapes

All cooked and ready to go, in butter and sage sauce and some parmesan

Then, of course, there were the 4 banana breads

Little Nuggets of Joy

In an attempt to describe gnocchis to someone who’s never had them, little nuggets of joy is the best I could come up with. Made these tonight, and while they’re not the prettiest, they sure taste good. They were also a pain to make, but totally worth it. They have Kashkaval in them, and were served with butter and parmesan.

Eggs, squash and cheese

Rolled out puppies

Waiting to take the plunge

Swimming in Parmesan

Pastastic

Thanks to my beloved aunt Yaffa, who is also a superb chef and a trained pastry chef, I am now the proud owner of a hand-operated pasta machine. I convinced my mother it was a good idea to make Lasagna Verde, she was not impressed, until we ate of course.

Most of mom’s complaints had to do with the fact that we had long sheets of green pasta hanging on chairs in the kitchen, and that I still had to pack, shower and make a flight only 4 hours later. Precisely because of that she couldn’t just leave me there and took on frying the eggplant, which we added to the pasta along with the bolognese which we had left over from the industrial amount she made the day before, finally topped with a 1-sec tomato sauce. Sadly in the chaos there was no time for prep pictures, but here are some quick shots before the works of 3 hours was devoured in 10 quick minutes by 6 hungry people.

And, of course, before I left my family I left them with this apple tart, just so that they have a reason to miss me.