This little guy was inspired by the giant brown mushrooms
that grew this fall beneath one of our pine trees.
I was captivated by the cracked brown patches covering the caps,
similar to a tortoise shell.
similar to a tortoise shell.
Sewing ruffles and pleats through the quiet evening hours
filled my heart with giddy anticipation of more to come!
Feeling a little hungry, I ventured into the kitchen
and look what I made!
and look what I made!
Alton Brown's
Briefly, here's the process:
Roast potatoes and butternut squash.
Use a hand-held potato masher and mash well.
Mix in an egg, nutmeg and salt.
Gradually add the four until a soft dough forms.
Easy so far, right?
Next, working in batches, scoop out a handful of the dough and
roll into a rope. Cut 1/2" pieces and set them on a floured tray (above.)
They can be frozen at this point, but I was hungry....
Again, working in batches, drop these little gems
into boiling salted water. They'll float when they're done.
Place them directly into an ice bath,
dry on a towel (above), move to a dish and toss in oil.
Once all of the dumplings are boiled and cooled
they can be finished in a brown butter and sage sauce
by first melting butter in a skillet.
Once brown and frothy, add a bunch of sage leaves chiffonade
quickly followed by about a cup of the dumplings.
I let mine brown up on a few sides.
Topped with a little parmesan, these tasty treats didn't stand a chance.
Seasonal comfort food well worth the effort.
I highly recommend this recipe,
and it's the first time I've successfully made dumplings.
If you'd like the recipe, click here.
Seasonal comfort food well worth the effort.
I highly recommend this recipe,
and it's the first time I've successfully made dumplings.
If you'd like the recipe, click here.
Happy Halloween!