Kabocha Squash and Arugula Salad

I recently discovered Kabocha squash and was delighted to find that it tastes exactly like a roasted chestnut; sweet and nutty!  You can even eat the tender skin.  It goes really well with arugula, scallions and cruncy pepitas.  I think I’ll be stockpiling Kabochas for the next few months...

The Importance of Salt

To stress the importance of adequately seasoning your food, I would like to refer to a passage in The Elements of Cooking by Michael Ruhlman:

Poached Egg over Pan Fried Potatoes

I only make poached eggs if I have a starch to eat them with, something to soak up the creamy yolk.  I don't usually buy bread because of the pressure to finish the whole loaf, so I opt for a individually sized roll, a bagel or in this case, some soft cubes of potato!

Escarole and Cannelini Bean Soup

This is my version of my Nonna’s escarole soup.  It’s a wonderfully easy soup for a cold day and there are so many variations you can try.  It’s best to use the darker outer leaves of a head of escarole for this soup and you can use the lighter inner leaves for a great salad (see Escarole and Nut Salad).

Escarole and Nut Salad

I'm obsessed with salad.  In the winter I stick with hearty escarole which has a nutty and slightly bitter taste that pairs well with nuts and a lightly sweetened balsamic dressing.  Feel free to add a crumble of blue cheese and/or bacon to this dish.

Fresh Handcut Pasta for One

When I looked up recipes for fresh pasta dough, I saw that most of them called for only two ingredients; eggs and flour.  So I cut down a simple pasta dough recipe to a yield of one serving.  If you've got a hankering for fresh chewy pasta without leaving the comfort of your home, this recipe is for you.