We had a nice break in NYC last week. Not nearly long enough but is it ever? I had three days to wander around the city, gaze at the leaves in central park and hit up a few good eats. I feel somewhat refreshed and definitely ready to enjoy the upcoming holiday.
Expect a few Milk Bar recipes soon; I’m still daydreaming about cereal milk ice cream and birthday cake truffles.
Momofuku Milk Bar’s amazing crack pie. I may have visited the bakery every day. Don’t tell anyone.
We had an amazing meal at Wylie Dufresne’s restaurant. Pine nut and octopus cassoulet, foie gras filled with beet juice and candied olives, venison with polenta, fennel and asian pear… so much decadence.
Life is getting back to normal now, though I’m moving at a deliberately slower pace… we’re unpacked, I’ve been reunited with my cat (who I might have missed the entire time). And I made you some pumpkin pecorino pasta. It’s really quite good; I think you’ll like it.
- 1 package pappardelle (or pasta of your choice)
- 10-12 sage leaves
- neutral oil for frying (grapeseed, canola, peanut, etc)
- 1 tablespoon olive oil
- 1 shallot, diced finely
- 2 cloves garlic, minced
- ½ cup chicken or vegetable stock (preferably homemade)
- ½ cup heavy cream
- 1 cup pumpkin puree (preferably fresh, not canned)
- ¼ teaspoon cinnamon
- ⅛ teaspoon fresh grated nutmeg
- 1 cup pecorino romano cheese
- Prepare the pasta according to package instructions.
- Pour about an inch of neutral oil -- just enough to cover the sage leaves -- into a small saucepan. Heat the oil until it starts to ripple (but not smoke). Fry the sage leaves until they are just crisp; 10-15 seconds. Allow to drain on a towel.
- While the pasta is cooking, heat the olive oil over medium heat in a sauce pot or sautoir (flat-sided skillet). Saute the shallot until tender and slightly caramelized, then add the garlic and cook for another minute.
- Add the stock, cream, pumpkin puree, cinnamon and nutmeg, stirring to combine. Allow the sauce to simmer for at least 5 minutes or longer.
- Remove the pan from the heat and stir in the cheese until evenly combined. Toss with the hot pasta. Season with salt and pepper to taste. Garnish with fried sage.
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