Butternut Squash Ravioli w/ Sage, Butter and Cinnamon Sauce

Yeah, that's right, I didn't stutter. hahaha

My first attempt at butternut squash ravioli and it left me so happy. Not perfect, so there is room to grow and really find out what would make it that much better, yet still so good. These ravioli's turned out so well on so many levels.

The ravioli itself, being the dough and size were perfect. The ratio of dough to filling was perfect. Both are important components in a ravioli, having to much dough masks the filling and to much filling ends up taking away the dough. The filling consisted of Cream, Nutmeg, Pecorino Cheese, and a little bit of onion. Then once boiled fried in a pan for a quick couple of minutes in a sage butter sauce and finally a little cinnamon cooked on them at the end. The result was perfect and couldn't allow any complaints.

Butternut Squash Soup

I have always been intimidated by butternut squash for some reason. I don't really know why, but I finally made my first attempt at it and it turned out to be great success. The soup at first taste was shocking. I wasn't sure if it was in a good way or bad, however by the end of the bowl I realized it was in a good way. The flavor profiles in this soup were just off the chart, it definitely didn't lack flavor. The combination of the Chicken Stock, Cream, Squash, Sage, Onion, Cinnamon and Nutmeg blended together so well that I had just never tasted anything like it. The part that sent it over the edge was a nice piece of toasted sourdough bread to go with it, perfect thing on a rainy day.

More about the flavors:

Creamy, but not from the cream, the consistency was very pleasant and not overwhelming like some cream soups can be. I think the chicken stock really helped balance this out. The soup was also did not just have one flavor, it seemed to be so many flavors that came together. I honestly could not point out where the new taste was coming from, even though I knew what was in the soup.

Taco Night

Taco's everyone loves em, who could hate em. But just like everything else I don't like to stick with a basic menu I try to add something extra to the menu. Tonight it was my chicken that was the above and beyond dish. The chicken thigh meat, which has so much more flavor then regular breast meat, was simmered in a tomato sauce. The sauce consisted of a great mole seasoning, garlic, tomato bouillon and Salt & Pepper. Then let simmer and even out into a great sauce that flavored the chicken well. The other items were pretty standard and typical of a taco night; two different meats, cheese, guacamole, salsa's, tomato, lettuce, onion, cilantro, fried tortillas, sour cream. The night went very well, and fortunately no mistakes were made.

Beef Fillet w/ Gremolata Garlic Mashed Potatoes & Peas

One word... Amazing. I have to start off by giving credit to Gordon Ramsay, I initially saw part of the dish in one of his videos and went from there. The beef was a little difficult and in the end came out a little more rare then I would have liked however to my surprise the beef had a taste that was far superior to that of the beef that I have tasted before. Perhaps it was the Thyme, Bay Leaf and Garlic that I cooked it with that helped with the flavor but the beef flavor was far more intense as well. The gremolata, a combination of Parsley, lemon zest, capers, olive oil and Salt & Pepper only enhanced the combination of the plate. The two sides were ok, but in no way comparable to the fillet.

The wine that I paired with the meal was from Unti winery in Sonoma County. The wine was a Petit Frere, bottled in 2008, consisting of 72% Grenache, 15% Syrah and 13% Mourvedre.

The wine had a bit of fruity citrus and a light smokiness that paired well with the fillet and lemon zest from the Gremolata on top.

Perhaps it will take another turn at this dish but there was something about the combination of the Parsley and Fillet that worked. Also the tip of cooking the beef in Chicken broth worked very well. I don't think I added enough broth or possibly that the pan I used was crooked, but I didn't end up having anything for a simple sauce made from the left over juices of the beef, herbs and broth.

Tagliatelle Chicken with a truffel cheese cream sauce and smoked paprika

Still trying to perfect this dish. Getting close but not quite there. If you have not read my previous attempts at this dish, it stems from a dish that I ate several times at a nice restaurant in Florence, Italy about 5 years ago know. It was so good, that it has stuck with me to this day and soon I will perfect this one.

The Perfect Scrambled Eggs with Tomato and Green Onion and Chardonnay Trumpet Mushrroms

What else is there to say. For breakfast, this just does it for me; simple easy to make and tastes so good.

Opah Fish with a Summer Vegetables in a White Wine Cream Sauce

I have been waiting to attempt a meal like this for a while. I started experimenting with some fish dishes during my time in Sweden, and ever since I have come back I have been wanting to continue but just never had the opportunity. The fish that I used for this meal is called an Opah Fish; from the little research that I did on the fish it typically swims in the category with other Hawaiian fishes. Also known as the "Hawaiian Moon Fish". The fish monger that I got it from said it is similar to a Tuna but rather then having that dark redish pink color it is white, yet still very meaty and not so delicate. I pan fried the fish and paired it with a very nice lighter sauce cream sauce that consisted of a dry style Chardonnay and various vegetables. The plate was very nice and paired well as a whole, though as a dish it was missing at least one more component in my opinion. I would have liked to have potatoes with the meal, possibly lady fingers or Yukon golds. However, very nice and definitely a good test for me as my experience with Fish as not as good as with other meats.

The Vegetables were Trumpet Mushrooms, Red Onions, Carrots and Red Peppers.