After digesting my delicious pancakes and grading a partial stack of papers, I bundled up, grabbed my tennis shoes and my grocery bags, and headed out to exercise and grocery shop. Driving a few short blocks convinced me to go only to the grocery store, as the roads were barely plowed and the G6 was dragging and sliding.
This afternoon I soaked, cooked, and stored a pound of black beans; roasted a butternut squash and made soup; made pasta dough and filling; searched for King Cake recipes; and mused over how to approach this week's TWD treat. The rhythms of the kitchen were a welcome distraction from the never ending snow fall--it's been snowing all day long, with no sign of stopping. Snow bands are hugging the lakeshore, eager to share a soft, quiet blanket with lakeside dwellers. Only now is the wind beginning to pick up, invariably creating undulating drifts of snow that will make tomorrow another stay-at-home-and-keep-cozy kind of day.
Butternut Squash Soup
Roast 1 whole squash, cubed.
Roast several cloves of garlic.
Saute diced onion, carrot, and celery in olive oil. Add salt and pepper. Add roasted garlic--mash around a bit. Add roasted squash and water to cover. Bring to a boil. Reduce heat and simmer, adding more water and salt for desired texture and flavor.
I use Lydia B's pasta recipe and roll it out by hand with my trusty French rolling pin.
For the filling, use a good ricotta--try to find one without any weird gums or preservatives. Here in Wisconsin this is fairly easy:) Add roasted garlic, if you like; a drizzle of honey; black pepper; rosemary or sage.
Bring a pot of salted water to a boil; form the ravioli; toss them into the boiling water, a few at a time; scoop out when they float to the top.
Place several ravioli in the bottom of a soup bowl--cover with soup. Garnish with finely chopped walnuts. Enjoy with a crisp white wine, like my favorite: Torrontes.