My friend Lyn is an amazing woman - in so many ways. She does pretty much everything well - entertaining is no exception. Sure she lives in an indescribable, amazing home - The Spirit of Avalon - but that's not what makes her parties special. Lyn is one of the best hostesses I know and in every dish she presents to her guests, you can taste just how much she wants you to enjoy yourself.
Avalon hosts a number of events each year - fundraisers for worthy causes and Democratic organizations and candidates - even Al Gore AND Joe Biden. A few weeks back, I helped her with an event for Senator Tom Harkin (D-Iowa). Most notably, Avalon was the site of our wedding 5 1/2 years ago.
I wish I lived in KC just so I could be her sous chef. I was flattered when she asked me to help her come up with an additional dish for an event she is hosting later in the month. Friends in KC - check it out and if you can support The Innocence Project - please do.
http://www.themip.org/index.php/front-page-event-list/details/5-fall-fundraiser
This week I'm trying out a couple of recipes for her - including this unusual and quite tasty Sage Pumpkin Penne. I love recipes that call for herbs I have in my garden. In this one, I used two - sage and chives. The pumpkin and sage are so great together - it's like they were meant to be. I used Sweet Italian Turkey Sausage, but, this recipe could easily be made without it for a fabulous vegetarian dish.
And it proves one of my theories about Nerdy-Boy - I can pretty much put anything over pasta and he will eat it. I did not tell him it was pumpkin until he asked for seconds.
Up Next - An eggplant, tomato, goat cheese thing I tried out for Lyn!
Sage Pumpkin Penne
1 box cooked penne (I always use whole wheat pasta)
2 Tbsps extra-virgin olive oil
1 lb Sweet Italian Turkey Sausage (bulk)
2 shallots - sliced
5 cloves garlic - chopped
1 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
12 leaves of sage - chopped
1 15-oz can pumpkin puree
1 cup Parmesan
salt/pepper to taste
chives to garnish
Heat a large skillet over medium high heat. Brown the sausage and transfer to a plate lined with a paper towel.
Cook the shallots and garlic until just tender - 3-4 minutes.
Add the wine and return the sausage to the skillet. Let the wine cook down for a few minutes.
Add the chicken stock and the pumpkin puree. Stir well.
Add the cream. Bring to a boil and reduce heat. Stir in sage. Add salt and pepper to taste.
Cook on low until sauce thickens just a bit - 15-20 mins.
Toss with penne. Top with chives and Parmesan.
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Mare,
ReplyDeleteYou are the best friend ever! Love the blog, love your writing, and will certainly use the recipe. Keep posting and sharing.
Here is the menu for 75 people... Bow tie pasta with sausage and sun dried tomatoes;Salmon rigatoni;Sage Pumpkin penne;eggplant(recipe forthcoming);Ceasar salad with garlic croutons;Jimmy's favorite garlic bread (recipe courtesy of Guy Fieri. Really is absolutely the best ever, just alittle extra work);Roasted baby carrots;whatever else you might recommend??? And dessert? Perhaps a repeat of the berries and poundcake? I am not much of a baker so probably just order from the bakery. Any other suggestions welcome, and what would you serve for a signature cocktail? Thanks for helping!
ReplyDeleteI have a recipe for a martini called an Electric Shock -- that probably doesn't work does it?
ReplyDeleteDo you have lavender in your herb garden? The edible kind? If so, go pick three or 4 sprigs and a few buds per bottle of vodka. Infuse it in the next few days and it will be ready in time for your party. You can do some fabulous things w/lavender vodka.
we had the most wonderful supper tonight of your pumpkin penne -- Bill and Helen are here from Canada for a 50th h.s. reunion at SM North -- so Sean and Joyce (who were toasted for 17 years of marriage tomorrow) and Tom and Erin and Jack and Bridgit were at table and we feasted on Aunt Mary the Great's recipes. Thank you!
ReplyDeleteI'm so glad you enjoyed it - sounds like a fun gathering at the Lodge. Oh wait - all gatherings at the Lodge are fun! Love you all!
ReplyDeleteChris made (with a little assistance from myself) this lovely dish on Friday when Sean & Josh came to visit us in Millersburg. We served it with Chris's own Shrimp Bisque and Pumpkin Roll. The penne was amazing. Thanks so much for the recipe! Hope we can entertain you and Bill sometime soon.
ReplyDeleteThanks, Alex! Glad you guys enjoyed it. Chris must share his Shrimp Bisque recipe! I still want to have you boys over -- we'll make it happen!
ReplyDeleteMare,
ReplyDeleteI made this for the Innocence Project reception. I also added some Jimmy Dean sage sausage. It was a huge hit. Also I had Bow tie pasta with chicken, sausage, mushrooms and scallions. (parmesan cheese and white cream alfredo sauce), Rigatoni with vodka sauce, salmon and asparagus (this was absolutely delicious!) Orzo salad with peas, toasted almonds and mint tossed with Greek vinagarette dressing. Garlic bread with bruchetta, green beans in marinara sauce, crab and shrimp stuffed shells, tuna and olive dip stuffed in red pepper and pound cake with berries... it was a great menu and food turned out great... Am making the rigatoni with vodka sauce again this week but being the meat eater that I am, I am adding sweet Italian sausage. Thanks for the recipes! love ya
PS... also Ceasar salad with homemade garlic croutons, coffee with assorted liquers, and the signature cocktail was non-alcoholic cranberry/pomegranete juice with mint de coca with club soda and if desired a splash of vodka..
ReplyDeleteHoly Buffet Lyn! That spread sounds fabulous! That would have been worth an airplane ticket home! Send your recipe for the rigatoni with vodka/salmon/asparagus and the tuna and olive dip. All of it sounds incredible! I can set you up as a guest blogger if you want to blog your recipes. And JUST a SPLASH of vodka???? Love you!
ReplyDelete