Posts Tagged ‘pumpkin’

Fresh fettuccine with pumpkin short rib sauce

Sunday Dinner Series

What is it about a perfectly cooked short rib that is so satisfying? Maybe it’s the texture or the marbled fat that gently melts into the dish as it simmers. Whatever it is makes it a favorite in my house.

This recipe was inspired by the first chilly morning we’ve had this fall. Pumpkin short rib pasta with fresh fettuccine. It’s a keeper and practically cooks itself. Here it is:

Ingredients

2 1/2 lbs short ribs
sea salt/pepper to taste plus 1/2 tsp sea salt
1 large onion
1 cup baby carrots, whole
2 cups pumpkin puree
1/2 tsp allspice
1/2 tsp sweet paprika
3 cups chicken stock
8-10 oz fresh fettuccine
parmesan cheese, for grating

Method

Preheat oven to 350 degrees F
Turn up the heat on an oven-safe dutch oven to high. (You could also brown the spare ribs and put all the ingredients in a crock pot.) Generously salt and pepper ribs and add them to the hot, dry pan. Sear until browned on all sides. Cut the onion into large chunks and add to the pot. Add the carrots, pumpkin puree and chicken stock. Add the allspice, paprika and additional 1/2 tsp of salt. Cover and place in the center of the oven. Turn down to 275 F after 15 minutes. Let simmer for 2 1/2 hours or until fall-off-the-bone tender. Put on water to boil for the pasta. Salt the water generously. Carefully remove the pot from the oven and set the short ribs only on a platter to cool slightly. Shred the meat, discarding the bones, etc. Put the liquid and vegetables (carefully) in a food processor. Buzz until smooth. Add fresh pasta to boiling water. Boil for 2-3 minutes until tender. Add shredded meat, sauce and drained pasta to a large bowl. Toss and serve with grated parmesan.

Pumpkin risotto makes for a tasty change of season

Ingredients – risotto
1 sugar pumpkin (about 1 lb)
1 cup arborio rice (uncooked)
1/4 lb pancetta (in one piece)
1 small onion
splash of white wine
5 cups of vegetable or chicken stock
1/4 tsp allspice
1/4 cup parmesan
1 TB cold butter
1 tsp plus sea salt to taste
Method – risotto
Preheat oven to 400 degrees F. Cut top off of sugar pumpkin and cut the pumpkin in half. Remove the seeds. Place on a sheet pan sprayed with cooking spray, cut side down. Roast until the skin becomes loose, but the pumpkin is not cooked through (about 20 minutes). Allow to cool.
In a medium saucepan heated to medium heat, dice and add the pancetta. Render it until crispy and then remove to a paper towel, leaving the fat in the pan. Dice the onion in small dice and add to the pan. Dice the pumpkin the same way and add to the pan. Saute for a few minutes until the onion is translucent. Add the arborio rice. Saute for a minute or so. Add the wine. Stir. When the wine evaporates, begin adding stock, one ladle at a time, stirring until it is absorbed. Continue adding stock slowly and stirring for about 18 minutes, or until the risotto is al dente. Add salt to taste and allspice. Stir. Take off the heat. Add cheese and butter. Crumble pancetta over the top. Serve immediately.
Saturdays at 8am EST, nationwide
Click to subscribe.
© Copyright 2011-2013 Elizabeth Dougherty Food Nation Radio Network | Site built by Hype Group