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I heeded the suggestion of one cook and microwaved the squash for a minute to make cutting easier. The squash is cubed and is cooked on the stove top in a large skillet. After cooking for five minutes, scallions and broth are added. The mixture simmers until the squash is tender. I found the kabochas need some extra vegetable stock as it got a bit dry during cooking. To serve, it’s topped with scallions and either Sriracha or soy sauce. My husband and I drizzled some soy sauce on top…yum! Also, the stock created a nice sauce for the kabocha. If you’re looking for a stove top side for Thanksgiving, this may be your answer. A little Sriracha would be for a nice spicy alternative. Boneless chicken breasts were on the menu last week. Always on the hunt for a new recipe, The New York Times “Here to Help” certainly lived up to its name. Alie Slagle posted a recipe for Pan-Seared Ranch Chicken. This quick and easy recipe needs Greek yogurt, mayonnaise, fresh chives, fresh dill (or parsley), garlic powder, kosher salt, black pepper, boneless chicken breasts or thighs, and extra-virgin olive oil. For this recipe I used fresh parsley and chives from my cold frame. The homemade ranch dressing is made using the yogurt, mayo, chives, dill or parsley, garlic powder, salt and pepper. Half the dressing will be used during serving and the rest as a marinade. The meat is patted dry and pounded to an even thickness of approximately ½” thick. Next, season with salt and pepper. The chicken is placed in a bowl and one of the reserved portions of dressing is tossed with the chicken. The chicken is cooked in a non-stick skillet for approximately 4-6 minutes per size or until it’s a rich golden color. When the juices run clear, the meat is done. To serve, additional ranch dressing is placed on the table and the chicken was garnished with additional chives. What a delicious meal! The chicken was moist and juicy. The blend of herbs and seasoning made for a tasty homemade ranch dressing. My husband and I thoroughly enjoyed this meal. In my Instagram feed recently Undici Restaurant in Rumson, NJ posted a dish of house made ravioli made filled with roasted pumpkin, mascarpone, nutmeg served in a parmigiana crema with lemon zest and fried sage. While I would drive in there in a heartbeat, my darling husband has his preferred 10-mile radius of driving distance from our home to restaurants. Fortunately, Pastosa Ravioli in Manasquan has a wide variety of ravioli fillings in their stores, pumpkin is one of them. With a box in hand, it was time to locate a recipe for the parmigiana cream. I found a luscious recipe on the website La Cucina Italiana for Parmigiano Reggiano Cream. What I like about this recipe is that it contains just three basic ingredients (excluding nutmeg and salt which your pantry should have), milk, Parmigiano Reggiano, and fresh cream. The sauce is made by heating the cream and milk together and gradually adding the cheese a tablespoon at a time until it’s the consistency of custard. To complete, a pinch of salt and a few scrapings of nutmeg. I prefer grinding fresh nutmeg using a stainless steel fine nutmeg grater that I’ve had for over 35 years. My herbs have been moved to the cold frame for the winter and I was able to get some sage clippings off my plant. I fried the leaves in butter and olive oil (butter for flavor and the oil to cook at a higher heat). I zested a lemon and set that I aside until I was ready to serve. To serve, I put some sauce in the bottom of a pasta dish, ravioli on top, more sauce, a few fried sage leaves and a dusting of lemon zest. Oh, my goodness, it was out of this world. The balance of flavors was subtle on the palate. The combination of ingredients was heaven! Though it sounds like a complicate meal, it was put together in about 30 minutes. It would make for a great pasta course for your Thanksgiving dinner! Last weekend we were invited to turkey fry. This wonderful event involves the host deep frying approximately 2-3 whole turkeys for the event. Family and friends are invited and guests contribute something for the meal. After postponing last year’s turkey fry due to the pandemic, this year it made a comeback, but outdoors. With that in mind, I wanted to find a side dish that could be prepared ahead and would not require a chafing pan to keep warm. I found on my NYT Cooking app a recipe for Sweet-and-Sour-Cauliflower with Golden Raisins. For this 30-minute recipe you’ll need extra virgin olive oil, an onion, saffron or turmeric (I used turmeric), 1-1/2 pounds of cauliflower, salt, pepper, light brown sugar, currants, golden raisins, freshly grated lemon zest, fresh squeezed lemon juice, apple cider vinegar, sherry vinegar, fresh chives and pine nuts (I opted not to add). This side dish is prepared stove top, a bonus for those looking to free up oven space for Thanksgiving. Also, it can be served either hot or at room temperature. Double bonus! After preparing the cauliflower my husband and I did a taste test…delicious! The balance of sweet against the tangy flowers was wonderful. This recipe is a keeper! Simmered Kabocha Squash with Scallions Recipe from Cynthia Chen McTernan Adapted by Julia Moskin Featured in “The Thanksgiving Leftovers Everyone Forgets The New York Times, November 16, 2018 By Julia Moskin Yield: 6 to 8 servings Time: 20 minutes INGREDIENTS 2 tablespoons vegetable oil, such as canola or peanut 8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note ½ cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving About 1 cup chicken or vegetable broth Salt and ground black pepper Sriracha, soy sauce or both, for serving (optional) PREPARATION
Tip The rind of kabocha squash usually becomes soft enough to eat, but you may also remove it beforehand. When choosing, note that the smoothest squash (with fewer nubs and bumps) will be the most tender. 
Pan Seared Ranch Chicken The New York Times/Here to Help column September 9, 2021 Recipe by Ali Slagle Yield: 4 Servings Time: about 35 minutes INGREDIENTS ¾ cup Greek yogurt ¼ cup mayonnaise 3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving 3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving ¾ teaspoon garlic powder Kosher salt and black pepper 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs 2 tablespoons extra-virgin olive oil PREPARATION
Pumpkin Ravioli with Parmigiana Cream Sauce, Lemon Zest and Fried Sage Leaves Inspired by Undici Restaurant, Rumson, NJ Adapted by Donna Walsifer Servings: 2 Time: 30 minutes One box 12 count pumpkin Ravioli from Pastosa Ravioli 1 tablespoon fresh lemon zest 1 bunch fresh sage leaves Parmigiano Reggiano Cream From the www.lacucina.com By Editorial Staff, December 2, 2020 Time: 15 minutes Level: Easy LIST OF INGREDIENTS 5 OZ. of milk 5 OZ. of fresh cream 5 OZ. of Parmigiano Reggiano DOP, aged 30 months* Salt Nutmeg METHOD
Fried Sage Leaves 1 bunch of fresh sage ¼ cup olive oil 1 tablespoon butter Pinch leaves off of branches. Heat oil in a small skillet over medium high heat until hot. Add pat of butter. Fry sages leaves 2-3 seconds until crisp. Carefully pick up with fork or tongs and transfer to paper towel. Prepare Parmigiana Reggiano Cream sauce first, keep warm. Fry sage leaves; set aside. Zest lemon and set aside in small dish. Cook ravioli per box instructions. Add some parmigiano cream sauce to pasta bowl. Place four ravioli in bowl and pour additional sauce on top. Sprinkle lemon zest on top along and scatter a few fried sage leaves. Sit down and ooh and ahh over this fabulous pasta dish!
Sweet-and-Sour Cauliflower with Golden Raisins The New York Times/City Kitchen column “Same Vegetables, New Flavors,” November 3, 2017 By David Tanis Yield: 6 Servings Time: 30 minutes INGREDIENTS 2 tablespoons extra-virgin olive oil 1 large onion, diced Pinch of saffron or 1/2 teaspoon turmeric 1 large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced 1/4-inch thick (about 1 1/2 pounds) Salt and pepper ¼ cup light brown sugar ¼ cup currants ½ cup golden raisins ½ teaspoon freshly grated lemon zest 2 tablespoons freshly squeezed lemon juice 2 tablespoons apple cider vinegar 1 to 2 tablespoons sherry vinegar, to taste 1 tablespoon snipped chives 2 tablespoons pine nuts, lightly toasted PREPARATION
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