Archive for October, 2010

Oct 31

Pumpkin Ravioli with Brown Butter Sauce

2011 © copyright Savory Simple, all rights reserved

It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli. And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product. The thinner the pasta, the better.

Oct 28

6 Comments

Pumpkin Spice Bundt Cake

It’s hard to believe, but I only have 2 months left in culinary school! What a remarkable year it has been, and what strange adventures await me. I have no idea what comes next, which direction I’ll choose. The possibilities seem endless and daunting. Thank you all for taking this journey with me.

I got a little help from Martha Stewart on this recipe. I can’t just pull baking measurements out of my head yet.

Oct 4

4 Comments

Applesauce

Ahh…fall is here. One of my favorite times of year. Yesterday we took our annual trip to Larriland Farms to go apple picking and collect other goodies such as pumpkins, cider, an assortment of squash, fairytale eggplant, spinach and sweet potatoes. I have a lot of cooking to do over the next couple of weeks!

Last night was all about canning. Every year I tell myself not to go crazy in the orchard, and every year I bring home around 20 pounds of apples. No exaggeration. It’s just so much fun to pick fresh apples from the trees and I can’t help but go overboard. Canning is a great way to preserve the apples so I can enjoy them year round at their peak.

This recipe for applesauce yields 8 pint jars. If you’re not canning you might want to cut the recipe in half. It sounds like a lot but applesauce freezes very well. You can divide the leftovers into several single serving portions and freeze them for a quick addition to any dinner.