Wednesday, October 12, 2011

Farmed, Foraged, Homegrown and Homemade

After my pasta-making extravaganza this morning, I spent all afternoon wondering what sort of sauce I should serve the raviolis with.  I mean, here are these wonderfully fresh pumpkin-sage raviolis.  A brown butter and sage sauce might be too much sage, right?

As I pondered this, I remembered that I had foraged a few cranberries in Maine last week.  So I did a little searching and came up with this sauce, paired with a pumpkin risotto.  I cut the recipe in half and, since I didn't have cranberry juice, just used water.  Here's my version:

1/6 cup water
1/2 cup frozen wild cranberries (foraged)
1/2 T. dijon mustard
1 shallot (small; farm)
2 T. sugar
4 T. brown butter

The first 5 ingredients were pureed in the blender and then the brown butter was added with the blender on low.  I set this aside while I cooked the raviolis and the rest of the homemade spaghetti.  In the pan in which I'd browned the butter I cooked all the little green beans from my bean plant.

The bean plant was brought to me at the end of kindergarten by my 6 year old who was excited last week to see that it was huge and had lots of little beans on it.  I think they were supposed to be kidney beans, but as they were all so tiny, I figured we could just eat them.  Once they were sauteed, I put them on the ravioli and topped it all with the cranberry sauce and a sprig of sage from the garden.  Wow.

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