For the last few days we’ve been in the heart of Kentucky with the Carloftis family at their Rock Castle River Trading Co.’s Holiday Open House. Yesterday, we made the long 12-hour drive back to Canal House. Pushing hard to make it here before dark, we made only a few pit stops to refuel and grab something to eat. Let’s just say we’re roadfood weary. So, for lunch today, the antidote is stir-fried bok choy and onions with our own teriyaki sauce, served over sticky sushi rice. And to keep the great Kentucky vibe going, we’re listening to those smooth-singing Kentucky boys, the Everly Brothers. Life is good.

 

Today, our doors are wide open inviting this gloriously temperate fall day into the studio. The clear air and rich sunlight bring to mind Galisteo, New Mexico rather than where we are—Lambertville, New Jersey. So, inspired by the day, we’re having seared skirt steak, guacamole, and corn tortillas for lunch.

 

Instead of lighting a fire in the fireplace today (our wood pile is low), we warmed up the studio this morning by heating the oven to roast a kabocha squash. But first, we split it in half, scooped out the seeds, and seasoned the flesh with olive oil, some chopped preserved lemon, fresh lemon juice, and salt and pepper. Then into the oven it went. After it roasted, we cut the tender dense flesh into big chunks and tossed it with warm rigatoni, more preserved lemon, and really good olive oil for a fine fortifying lunch today. Have a lovely weekend, dear friends.

Download Panna Cooking—a great new bimonthly digital magazine—on your phone or ipad, then click this link http://goo.gl/0JnqxB to see a free video of us making our Roasted Kabocha Squash and Pasta.

 

 

 

Lunch today is petit heads of steamed cauliflower dressed with shallot vinaigrette and a big handful of chopped parsley, served with pan-fried spicy lamb sausages. It is a delicious pairing. We want to lick our plates clean—it’s a shame to waste all those juices. Do something nice for yourself today.