WANING THOUGHTS of YESTERDAY ~ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

~ Out the window (waning colors)

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AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES

~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006).

1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular

1/4 cup unsalted butter

1 coarsely chopped sweet yellow onion

8 oz. sliced mushrooms

3 Tbsp. flour

1 tsp. coarse salt

1 tsp. white pepper

3 cup milk or half & half

3 cups chopped turkey

1 cup chopped roasted red peppers

1 (14-oz) can drained and chopped artichoke hearts

1 cup white wine

2 cups shredded Parmesan cheese

(or 1 cup shredded Parmesan & 1 cup shredded white cheddar)

1 cup sliced almonds or pine nuts

3 Tbsp. chopped parsley

Preheat oven to 400-degrees.
Cook pasta according to package directions; drain and set aside.
Melt butter in large skillet. Add onion and mushrooms and saute 7-10 minutes over medium-high heat or until tender. Gradually stir in flour, salt and white pepper. With whisk, add milk (half & half), stirring constantly for 5 minutes or until thickened. Whisk in wine. Remove from heat. Fold in turkey, artichoke hearts and roasted peppers.
Lightly grease 9 x 13 in. pan. Layer with half of pasta, half of turkey mixture and 1 cup of cheese. Repeat layers with remaining pasta, turkey mixture and cheese. Sprinkle top with almonds and parsley.
Bake 20-25 minutes or until bubbly. (6-8 servings)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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