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Pump up pasta with squash, broccoli rabe, pumpkin seeds

Anne Burrell knows her way around a kitchen. She hosts "Secrets of a Restaurant Chef" and co-hosts "Worst Cooks in America," both on the Food Network, and she just released a cookbook called "Cook Like a Rock Star." Here are her recipes for whole wheat pappardelle with roasted butternut squash, broccoli rabe and pumpkin seeds, and braised short ribs with horseradish.

Whole wheat pappardelle with roasted butternut squash, broccoli rabe and pumpkin seeds
Servings:

Serves 6 to 8. Time: About 45 minutes with pre-made pasta dough.

Ingredients

    • 1 butternut squash, peeled and cut into 1/2 -inch dice
    • Extra virgin olive oil
    • Kosher salt
    • 1 bunch of broccoli rabe, tough bottom stems removed
    • 3 cloves garlic, smashed
    • Pinch of crushed red pepper
    • 1 1/2 cups veggie or chicken stock
    • 1 recipe Chef Anne's All-Purpose Pasta Dough or 1 pound fresh pappardelle
    • 1 cup freshly grated Parmigiano
    • Big fat finishing oil
    • 1/2 cup pepitas (green pumpkin seeds), toasted

Preparation

Baking Directions:

1. Preheat the oven to 375 degrees F. 2. In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve.3. Bring a large pot of well-salted water to a boil. Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the rabe is cool enough to handle, coarsely chop it and set aside.4. Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it — it has fulfilled its garlic destiny. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe. 5. In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but tooth-some. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil. Toss or stir vigorously to combine. Divide among serving bowls and top with more Parm and the pepitas. Squash it!

Big brown braised short ribs with horseradish
Servings:

Serves 6 to 8. Time: About 3.5 hours.

Ingredients

    • 6 to 8 bone-in short ribs
    • Kosher salt
    • Extra virgin olive oil
    • 2 onions, coarsely chopped
    • 2 carrots, coarsely chopped
    • 2 celery ribs, coarsely chopped
    • 6 to 8 cremini mushrooms, trimmed, cleaned and coarsely chopped
    • 3 cloves garlic, smashed
    • 1 1/2 cups tomato paste
    • 1/4 cup prepared horseradish
    • 2 cups dry red wine
    • 4 bay leaves
    • 1 thyme bundle, tied with butcher's twine
    • 1 bunch of fresh chives, minced
    • 2 tablespoons freshly grated horseradish

Preparation

Baking Directions:

1. Preheat the oven to 375 degrees F. 2. Season the ribs generously with salt. Coat a large wide pan with olive oil and bring to high heat. Add the ribs to the pan and brown very well on all sides — this is an EXTREMELY important step in the development of big brown flavors. It may take up to 20 minutes — don't rush it!3. While the ribs are browning, put the onions, carrots, celery, mushrooms and garlic in a food processor and puree to a coarse paste; set aside.4. When the ribs are very brown on all sides, remove them from the pan. Ditch the fat, add a bit of fresh olive oil, and add the pureed veggies to the pan. Season generously with salt and cook over medium-high heat until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.5. Add the tomato paste and prepared horseradish and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.6. Add the wine, bring it to a boil, and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.7. Return the ribs to the pan and add enough water to barely cover the meat. Toss in the bay leaves and thyme bundle, cover the pan with aluminum foil, and cook in the oven for 2.5 hours. Check the ribs every 45 minutes to make sure they are still covered in liquid; if the liquid has reduced too much, add more water. Turn the ribs after about 1 hour and continue cooking.8. Remove the foil during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When the meat is done it should be very tender but not falling apart. To serve, remove the bay leaves and thyme bundle and spoon the sauce over the ribs and sprinkle with the chives and freshly grated horseradish for an extra kick.

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