Dinner before THE Thursday
Re-posting my Thanksgiving Eve dinner post from last year, because I'll be repeating the recipe at my home tomorrow...
I do my Thanksgiving grocery shopping the Sunday before The Big Day.
Every year I become a wee bit hysterical thinking about what I'll cook for dinner the days leading up to Thursday.
Both space (fridge packed with turkey fixings) and cooking time (I'm working on relishes, sauces, sides) are ultra limited during these pre-holiday days.
This year, I say: Hurrah for Carbonara.
Bacon, egg, Parmesan, pasta: AWESOME.
Toss in some leftover butternut squash and roast off a cauliflower: FANTASTIC.
Pour a glass of Acacia 2012 Pinot Noir: AMAZING.
Acacia's 2012 Pinot Noir's velvet soft nose is full of rose with whispers of vanilla. The wine's earthiness and solid acidity are just right with the rich flavors of the pasta.
Spaghetti alla Butternut Squash Carbonara
Ingredients
5 slices thick cut bacon (cubed)
12 oz cooked butternut squash
2 egg yolks
1 cup Parmesan cheese
salt/pepper to taste
fresh sage/thyme for garnish
1 lb thin spaghetti (1 cup pasta cooking water reserved for sauce)
Preparation
Boil a large pot of water
In large skillet, brown bacon
Add cooked squash and sauté briefly
Remove bacon and squash from pan and drain fat on paper towels
Cook spaghetti according to package directions
While pasta is cooking, return bacon/squash to pan and ladle one cup of pasta cooking water over
Remove pan from heat
Drain and add pasta to pan
Add egg yolks and toss to incorporate fully
Add cheese, herbs, salt, pepper
Serve immediately
Simple Roasted Cauliflower
2 T olive oil
1 head of cauliflower, cut into florets
Coarse salt/ground cumin/pepper to taste
Heat oven to 425
Toss cauliflower with olive oil, salt, pepper, cumin
Cook 25 minutes (stirring once during cooking time)
A little more about Pinot Noir (pee-no nwahr)
Pinot Noir is nearly black in color. The berry clusters grow in a pinecone-like shape. These attributes of the varietal are reflected in its name--"pine" and "black" in French.
Historically associated with the Burgundy region of France, Pinot Noir is now grown around the world. Known for being fickle and difficult to grow, Pinot Noir producers tend to be some of the most passionate you'll find.
NOTE: This was what I made on Tuesday. When Wednesday dinner time rolled around, I threw in the towel and picked up burritos, which we ate on the couch while watching "Planes, Trains, and Automobiles."
I do my Thanksgiving grocery shopping the Sunday before The Big Day.
Every year I become a wee bit hysterical thinking about what I'll cook for dinner the days leading up to Thursday.
Both space (fridge packed with turkey fixings) and cooking time (I'm working on relishes, sauces, sides) are ultra limited during these pre-holiday days.
This year, I say: Hurrah for Carbonara.
Bacon, egg, Parmesan, pasta: AWESOME.
Toss in some leftover butternut squash and roast off a cauliflower: FANTASTIC.
Pour a glass of Acacia 2012 Pinot Noir: AMAZING.
Acacia's 2012 Pinot Noir's velvet soft nose is full of rose with whispers of vanilla. The wine's earthiness and solid acidity are just right with the rich flavors of the pasta.
 |
| not pictured: roasted cauliflower...trust me, it was good |
Spaghetti alla Butternut Squash Carbonara
Ingredients
5 slices thick cut bacon (cubed)
12 oz cooked butternut squash
2 egg yolks
1 cup Parmesan cheese
salt/pepper to taste
fresh sage/thyme for garnish
1 lb thin spaghetti (1 cup pasta cooking water reserved for sauce)
Preparation
Boil a large pot of water
In large skillet, brown bacon
Add cooked squash and sauté briefly
Remove bacon and squash from pan and drain fat on paper towels
Cook spaghetti according to package directions
While pasta is cooking, return bacon/squash to pan and ladle one cup of pasta cooking water over
Remove pan from heat
Drain and add pasta to pan
Add egg yolks and toss to incorporate fully
Add cheese, herbs, salt, pepper
Serve immediately
Simple Roasted Cauliflower
2 T olive oil
1 head of cauliflower, cut into florets
Coarse salt/ground cumin/pepper to taste
Heat oven to 425
Toss cauliflower with olive oil, salt, pepper, cumin
Cook 25 minutes (stirring once during cooking time)
A little more about Pinot Noir (pee-no nwahr)
Pinot Noir is nearly black in color. The berry clusters grow in a pinecone-like shape. These attributes of the varietal are reflected in its name--"pine" and "black" in French.
Historically associated with the Burgundy region of France, Pinot Noir is now grown around the world. Known for being fickle and difficult to grow, Pinot Noir producers tend to be some of the most passionate you'll find.
NOTE: This was what I made on Tuesday. When Wednesday dinner time rolled around, I threw in the towel and picked up burritos, which we ate on the couch while watching "Planes, Trains, and Automobiles."
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