Silky Shan Soup: looks innocuous--made with chickpea flour. For dinner this week: Pasta with Sautéed Cabbage and Butternut Squash, Black-Eyed Peas with Pork. On its way here by Friday, my new vegetarian cookbook, "Dirt Candy." Sophie begging me to not make anything that increases Ian's methane release. After reading the review of "Dirt Candy" in the Piglet I am both relieved and concerned. I did not need another "Moosewood Cookbook" but I am envisioning my kitchen after cooking the three separate recipes required for the final product. We survived "Momofuku Milk Bar"--I love a challenge, and I need some sophisticated vegetarian dishes in my arsenal. I tried to secure a reservation at Dirt Candy, the restaurant in NYC, only to find the soonest available was the first week in April. Maybe they take desperate walk-ins if you get there early enough.
Here is my completely unsophisticated recipe for the Pasta with Cabbage and Squash.
One half head of white cabbage, cored and sliced very thinly
2 cups cubed butternut squash--tossed with olive oil and salt and roasted til just cooked, don't let it get mushy
1 tsp smoked paprika
2 TBS unsalted butter
Pasta of your choice: I used vermicelli, cook and drain reserving 1/2 cup cooking water
1/2 cup grated hard cheese like parmesan, asiago or grana padano
Melt the butter in a heavy pan or dutch oven over medium heat. Allow the butter to cook until it is just starting to brown. Add the shredded cabbage and sauté until the cabbage is very soft. Add the cubed squash and sauté until just warmed through. Season with smoked paprika and salt/pepper. Toss in the pasta and the reserved cooking water and simmer until pasta is coated with sauce and the sauce is slightly thicker. Top with grated cheese.