Pasta alla Carbonara

1lb pasta
8 oz pancetta, diced
1 TBS butter
4 eggs
2 TBS heavy cream (if you're cheating ;))
1 heaping tsp freshly ground black pepper
Juice of 1-2 lemons
Pinch of salt
1 c parm
1 c pecorino
2 TBS freshly minced parsley

Bring a large pot of water to a boil.
Render the pancetta in a large skillet.
Whisk together the eggs, cream, lemon juice and pepper, with a pinch of salt.
Cook the pasta until al dente.
Once the pancetta is crispy, add the pasta to the pan reserving the pasta water. Add the butter to the pan and stir to coat the pasta with the fat.
With tongs, constantly stir and toss the pasta over medium heat, then add the egg mixture. Pull the egg mixture through with 1-2 cups of pasta water. Once slightly thickened add in cheese. Turn off, stir until the sauce has thickened. Platter, then garnish with parsley and additional cheese if desired.

Roast Butternut Squash Soup
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Simple, delicious, healthy and easy!  Feel free to swap out different ingredients or add in extras - extremely versatile for whatever you have on hand.  If you want to puree, an immersion (stick) blender is best, if you're using a traditional blender remember to only fill 1/2 full with hot liquids and/or vent properly so that you won't have an explosion of burning hot liquid!  If you don't feel like roasting the vegetables you can sweat the out in the pot after the onions.  The roasting speeds up the cooking time and adds some depth of flavor from the caramelization.

Ingredients
2-3 TBS coconut oil, butter and/or olive oil
3 cups onions, diced or leeks, half-mooned
2 cups carrots, finely chopped (can use parsnips as well, in addition!)
2 stalks celery, or 1 cup celeriac, finely chopped
Optional: 2 TBS garlic, minced; 1 TBS curry powder, 5-spice or garam masala
1 apple, diced
1 cup zucchini, diced
1 butternut squash, peeled, deseeded and 1" cubed
1 1/2 cups white wine or cider
3-6 cups stock (can use chicken or vegetable depending on preference)
salt, pepper and lemon juice to taste

Directions
1.)  Preheat oven to 425 degrees.  Prep all ingredients.  
2.)  Place carrots, parsnips, celeriac and butternut squash (all of the root vegetables) on a parchment lined baking pan.  Drizzle with a little oil, salt and pepper.  If you want to add a spice, now is the time to do so.  Make sure they are spread evenly, with enough room so that they will brown a little.  
3.)  Heat up a your soup or braising pot.  Once hot, add enough fat to coat the bottom of the pan.
4.)  Add onions or leeks, and sweat out (medium-low heat) until translucent.  Remember you may need to adjust the heat under the pan, we're not looking for browned bits, a little is okay, but we're just looking to soften and cook the onions until they are super tender.  If using celery, add in and again, cook until tender.  Add the garlic and cook until fragrant.
5.)  Increase the heat slightly - stir in the apple and zuke.  These don't need to cook for long, just until the rawness is taken out and slightly tender, roughly 5 minutes.
6.)  Deglaze with the white wine.  Check the roasted vegetables, should be done!  Add them into the pot.  Pour the stock over.  Let everything cook together for 10-15 minutes.  Check for doneness, you want the butternut squash to just start to break down around the edges and be very fork tender.
7.)  Puree if desired, season and serve!

Note: for garnish I like to use micro greens, a bit of cilantro sprigs, roasted mushrooms or swirled greek yogurt!
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   I came up with this recipe earlier this summer during our teen Summer Series at The Cambridge School of Culinary Arts, and it was just so good I had to share!

  Starting with one of my favorite people, my sister (my sister-in-law) and her boyfriend, earlier this summer.  They like to make a big batch and take it for lunch with chorizo or sausage in it!  

  Maybe it's the heat, maybe it's the overabundance of farmer's market produce, maybe it's just a great recipe!  In any case here it is for you to enjoy.

 (Note: It is a great and really simple recipe for a hot summer's night.  A wonderful place to throw in some extra veggies!)

Happy Saturday!!!!

Tuscan Bread

2 TBS active dry yeast
2 cups warm water
pinch of sugar
3 TBS olive oil
3 ½ cups AP flour
1 cup whole wheat flour
1 TBS salt
Optional: ¼ cup finely chopped herbs, such as rosemary, thyme, parsley

Preheat oven to 410 degrees F.

Activate the yeast in a liquid measuring cup with the warm water and pinch of sugar. 

Pour the olive oil into the bottom of a Kitchenaid stand mixer bowl, with a dough hook attached.  Add the flours, salt and herbs, if desired.  Mix on medium to combine.

On low speed, add the yeast/water mixture.  Once all of the flour is incorporated, turn the mixer speed up to work the dough.  Let this go on medium-high for ~3 minutes.  Make sure that you don’t leave the mixer unattended, as they like to “walk” off of the counter.  If high is too aggressive, then turn the mixer down in speed.   The dough should be in a large ball, not sticking to the sides.  As we go over in class, if it’s sticking it needs more flour – tablespoon by tablespoon until it’s no longer tacky to touch.

Shape into a ball, place in an oiled bowl with a damp rag over the top and let it rise in a warm place.  Once it doubles in size, should take 30 min to 1 hour, punch it down.  Shape it, and let it rise again on parchment lined pans. 

For the mini bread bowls, use 2 ounces of dough; for the boule use all of the dough.  Work it together to create the round.  Score the top, as desired.  You can use an oil and egg wash for the top.  Let it rise again for an additional 20-30 minutes and place in oven.

Bake for 45-65 minutes (the minis may take less time!).  You should be able to “knock” the outside and it should sound hollow when it is done.  If you prefer: use a thermometer, the internal temperature should read atleast 190 degrees F.

Let them cool and enjoy!!!!  Happy cooking and eating!

Come join me at the Cambridge School of Culinary Arts for a three week series on healthy cooking, menu planning, getting dinner on the table in minutes, etc!!! Starts next Monday night, space is limited - hope to see you there!!!