Proving every day that she is a woman after my own heart, Runyan informs me she too thinks soup is the cat’s pajamas. This is her fave.
From Runyan: A requisite of my current recipe repertoire is that I eat whatever-dish-it-is at least three times a week. Living alone, being poor, and ultimately being too lazy to go to the grocery store more than once every 10 days makes this a necessity. While this is not authentic posole, it’s tasty nonetheless. Here yar:
2-3 poblano peppers
5-6 tomatillos (both of these items depend on size, aim for medium I suppose)
5 cloves garlic
2 medium onions (one cut into large pieces, one chopped into smaller pieces)
2 chicken breasts (I prefer on the bone)
1 large can hominy (Could definitely find this in that mexican market you mentioned in your post but I find it at Whole Foods)
1-2 of those boxes of stock (Wish I made my own but alas…)
bunch of cilantro
cayenne or other chili
- Preheat the oven to 350.
- Coat the chicken with some olive oil, LOTS of salt and pepper and put in the oven to roast for roughly 20 minutes. (You can also just buy one of those rotisserie chickens if you’re feeling lazy.)
- When cooked, shred up chicken and set aside.
- Crank up the oven to 450. Do the same olive oil, S&P routine with the poblanos, tomatillos (after removing papery skin, natch), garlic, and onion. Put on a sheet pan and put in the oven to roast until the veggies start getting a little brown. Once brown remove them, let them cool, and blend them up in a blender. Set aside.
- Heat some oil in your soup pot, add other onion, sliced carrot, cumin, cayenne (or actual chili) and cook for 10-15 mins over medium high heat.
- Add the blended, roasted veggies and cook an additional 10-15 minutes.
- Add stock (at least 1.5 boxes, maybe more). Add drained, rinsed posole. Bring to simmer/low boil. Add chicken and simmer until warm.
- Garnish with cilantro, thinly slided radish, sliced avocado and/or tortilla chips. (To me, cheese gets in the way here but knock yourself out.)
While I have a personal rule that food is always better the fatter you feel after you eat it, sometimes you need to slim things down a bit. And while the blue box is always going to be a personal favorite of mine, Barrett tells me sometimes we have to eat like adults. Runyan assures me this is kick ass, and Runyan don’t play, so we’re in business.
1 package of frozen butternut squash puree (or roast and puree 1 medium squash)
1 lb short cut pasta (I use gemelli or shells)
1 cup of milk (add this as needed – you may not need the full cup or you may need a bit more)
1 cup shredded cheddar cheese
1/2 cup shredded fontina
parm and bread crumbs for topping
few dashes Worstershire
fresh or dried basil (1/2 teaspoon dried or 1 tablespoon fresh)
- Preheat oven to 350.
- In a saucepan, defrost squash on medium low heat with milk and worstershire. Add salt and pepper to taste.
- Meanwhile, cook pasta to just short of al dente – usually 2-3 minutes shy of recommended cook time. Drain pasta.
- At this point, the squash and milk mixture should be smooth and creamy. Add cheddar and fontina and stir. Toss in basil.
- Combine sauce with pasta in a baking dish. Top with parm, breadcrumbs, and olive oil if you like.
- Put in the oven for at least 30 minutes. Broil for a few minutes at the end to really brown up the top. Voila.
Runyan has decided to step up and represent the Mid-Atlantic region with this nummy-looking sauce. I believe this is the first offensive move by the easterly part of the U.S. in what promises to be a coastal recipe war. Pitts, you are on notice.
1 medium butternut squash, peeled and cubed into 1″ cubes
3 sweet or spicy Italian sausages, casings removed
1/2 teaspoon sage (I used dried, use more if using fresh)
1 half pint heavy cream
1 cup fontina cheese shredded
2 cloves garlic chopped
1 shallot chopped
1/2 cup white wine
- Brown sausage in pan, crumbling it up as it cooks. When mostly cooked but not all the way, remove from pan. Leave the grease unless there is too much.
- Add shallot and cook for 2 minutes before adding garlic, butternut squash, and salt and pepper. Stir.
- Add half cup white wine and put on lid. Cook/steam on medium heat for 10 minutes.
- Check to see if the squash is soft; if not, cook a bit longer. When squash is soft, add sausage and sage.
- Add cream and reduce heat way down to simmer. Check for salt and pepper but keep in mind that cheese is going in next. When cream is warm, add cheese and mix well.
- Serve with long pasta or short. When pasta is done, drain and add to warm sauce cooking for an additional 30 seconds.
I love the direction “serve with long pasta or short.” Runyan’s giving you culinary freedom, y’all. Respect.
Filed under Pasta, Pork, Sauces