Autumn’s take on the lasagna.  Layers of butternut squash and ricotta.

Chef’s tip:  If you’d like, make a crunchy gratin by mixing some crushed amaretti with the Monterey Jack cheese.

1 medium butternut squash

4 Tablespoons butter
1 shallot, diced fine
4 Tablespoons AP flour
2 cups milk, warmed
10 pieces sage, chiffonade
1 cup vegetable stock
3 Tablespoons sherry
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, ground

2 cups ricotta
2 cups Monterey Jack, reserve 1/2 cup
1/2 packet/ 8 oz egg spring roll skins

1/2 cup Parmesan

Preparing the butternut squash mash:
1.  Preheat oven 375F.  Cut squash into 2 lengthwise, remove seeds.  Oil a baking sheet, place squash with cut side down.  Bake until tender about 25 minutes.
2. Remove from oven, let cool, and scrape out flesh.  Mash with a fork if needed.
Preparing the sauce:
3.  Melt butter and saute the diced shallots till soft, about 2 minutes.  Add flour and stir vigorously for 3 minutes.  Slowly add in the warm milk, while whisking and incorporate till a thick sauce forms.  Add sage, stock and sherry and continue cooking for another 2 minutes.  Season with salt and pepper.
Assembling the lasagna:
4. Butter a 8X8 lasagna dish.  Ladle on some sauce, line with a spring roll skin, followed by the squash mash.  Cover with another layer of springroll skin, followed by more sauce, a layer of ricotta and a sprinkle of Monterey Jack.  Repeat till the ingredients are all used.  Finish with a thick layer of reserved Montery Jack and Parmesan on top.
5. Bake in oven 375F for about 40 minutes, until top is golden.

Serves: 6

Tags: Californian, Pasta.

As October comes to a close, I try to preserve the summer’s bounty by making some raspberry jam that will last me the next 9 months.

Chef’s tip: You really don’t need to have the fancy canning implements to make jam. A set of tongs, and something to grip the hot bottles (I use a Chinese steam plate holder that I get from Chinatown for like a dollar). Just make sure you buy the Kerr or Ball mason jars and lids that are perfect for boiling.  I like the short ones so that they fit in a pot easily!

8 6-oz flats raspberry, rinse and left to drain and dry thoroughly
1 1.75oz packet Sure-Jell No Sugar Needed pectin
4 cups sugar

8 1-cup mason jars with canning lids and bands

1. Bring a large pot of water to boil, and start to sterilize the jars and lids. Make sure they boil at least 5 minutes. Keep jars in simmering water until ready to use.
2. In another large heavy-bottom pot, mash the berries,
3. Mix the pectin with 1 cup of the sugar. Add to the mashed berries.
4. Bring the berries to boil at high heat, stirring constantly. When it comes to a rolling boil, add the remaining sugar. Bring it back to a boil and boil for exactly 1 minute.
5. Remove the sterilized jars from the canning pot, drain it. Let it dry slightly. Ladle the hot jam into the jar. Cap it and screw on the band tightly. Return the closed jar into the boiling hot water, making sure the water covers the jar by 1 inch. Boil for 10 minutes. Remove and let cool.
6. You should hear a popping sound of the lid being sucked in by the vacuum, after which, the lid is flat and somewhat sunken. If it’s not, then the vacuum did not work, and you will need to store the jam in the refrigerator. Otherwise, the canned jam can be stored at room temperature in a cool place for up to a year.

Tags: Californian.

You see nasturtium everywhere in San Francisco.  Its bright multi-hue orange flowers are wonderful on salad – besides giving a burst of colors, its peppery, watercress-like flavor lends a refreshing flavor explosion.  I picked so many flowers, I decided to make a pesto out of it.  The goat cheese complements the spiciness of the flowers.  And the bright orange pesto makes a stunning presentation.

Chef’s tip: Save the leaves for salads. Its peppery watercress-like flavor adds a zing to any salad.

Ingredients:

1 baguette, sliced 3/8-inch at a diagonal
1/2 cup extra virgin olive oil
1 clove garlic

6 cups nasturtium flowers, stems removed
1 cup extra virgin olive oil
1 carrot, finely grated to make 2 cups
2 cloves garlic
1/2 cup pine nuts
1 teaspoon kosher salt
Some freshly cracked black pepper

4 oz goat cheese, at room temperature
Some nasturtium flowers for garnish
Pine nuts for garnish
2 tablespoons extra virgin olive oil
To make the crostini:
1.  Slice baguette into 3/8 inch thick pieces. Place bread slices on a sheet pan, brush one side with olive oil.
2.  Bake in a 375F oven for 7-10 minutes until golden brown. Immediately rub with a piece of garlic.
To make the pesto:
3.  Place flowers, olive oil, grated carrots and garlic in the bowl of a food processor.  Puree until a smooth paste.  Add pine nuts, and salt and pepper.
Assemble:
4. Spread some goat cheese on the crostini, top with a tablespoon of pesto.
5. Garnish with some nasturtium and pine nuts.  Drizzle on some extra olive oil.

Serves: 6

Tags: Californian, crostini, edible flowers, Vegetarian.