When you mix an athlete, a nerd, beer, and good ingredients this is what you get.

Tuesday, October 11, 2011

Market Monday



Hi, it's Katie. I've been invited to guest post on the blog. This is a pretty big deal so I'm going to litter this post with smiley faces, hearts and hyperbole. Kidding? We'll see.

So, compared to Rotio I'm a liberal Cambridge hippie. But compared to liberal Cambridge hippies I'm somewhat conservative. I preface this post with this statement because 1) we're going all sustainable with this post and 2) it was Rotio's idea. No lie. Between the Octoberfest in Harvard Square last weekend and taking advantage of a day off and hitting up the neighborhood farmers' market on Columbus Day, we scored some local goods and produce that were destined to be integrated in some solid meals. It just so happened that they all came to life in the same day :)

Rotio thought it would be a good idea to start our fall holiday with some pumpkin french toast. Umm, genius. We started with some local thick cut (1 inch) rustic bread. (If you've been making french toast with anything other than this, you're missing out.) I threw 7 (local) eggs in a big bowl with 1/2 cup of pumpkin butter, 1/2 cup of local milk, and 1/4 cup of Cambridge water and beat the hell out of it. I soaked 2 slices of bread in the egg mix until completely saturated [the trick to good French toast is full saturation--poke holes in the bread with a fork so it soaks up more of the egg mix. When you transfer to the skillet, the bread should be so heavy you've worried about the crust falling off!] I threw those slices on the skillet for 3 minutes on each side--just enough to be golden brown but no too crispy. Topped them with a pad of butter, powdered sugar and Rotio threw together some cinnamon whipped cream (heavy cream, powdered sugar, cinnamon). It held an amazing balance of savory & sweet. Since it was after 2pm, we figured the best accompaniment was beer. Oh, and we had bacon. Happy Columbus Day, right?


After 5 hours of laundry, bathroom cleaning and vacuuming on my part (wait, this is a food blog, gross) and studying on Rotio's part, it was time for dinner. We had acquired Brussels sprouts and the star of the meal, Mushroom and Truffle Oil Ravioli, from the farmers' market. We really didn't do much for this meal but it was just too yummy not to blog it. The ravioli just screamed for an alfredo sauce so that's what Rotio concocted. The Brussels sprouts came on the vine, so they were really small--perfect for a stovetop sautee. Threw some olive oil, garlic cloves, S+P in a frypan and let those babies get bright green with some char all over--probably 15 minutes from raw to perfect.


Plated the ravioli, alfredo, Brussels. Truffle oil on anything is amazing, but I think our accompaniment was perfect. Threw some MNF on and ate without speaking, except for "mmmm, yeah. that's amazing." I don't even remember who was playing. That's a good sign with us. :)


And this brings us to our final course, which was actually prepared in a vacuum break.

Apple pie. I'll keep it just as simple as it is. 5 local Cortland apples, pealed and layered in the pan. sprinkle 1 T sugar, 1 T cinnamon over the apples. In a separate bowl mix: 1 cup flour, 1 cup sugar, 1 egg, 1 1/2 sticks unsalted melted butter, 1/2 cup crushed pecans. Pour mix over apples. Bake for 40-45 min at 350. Seriously, it's that simple: "This is seriously the best apple pie I've ever tasted." -Anthony Rotio


1492, Thankyou. I'm full. <3 :) The best ever.

2 comments:

  1. that apple pie looks amazing! one of these days, i wanna see rotiofood tackle the challenge of making pasta from scratch. i'm seeing all these gourmet pastas at farmers' markets and everywhere else, and i caught myself wondering what the rotio take on handmade pasta would be.

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  2. Yeah, we've been thinking about it, Nolan. I've done homemade cavatelli in high school a few times. Might be time to bring it back...

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