Last Friday we gathered at Jow's place to cook dinner. The menu: homemade pizzas and pasta. The pizzas were a variety of gourmet types based on the menu of Roberta's Pizza in Brooklyn, which Chow had tried on a recent visit.
The pasta was a homemade chorizo and butternut squash ravioli. And to top it off, I made kaffir lime cheesecake
Friends gather around the large island in the kitchen, helping to prepare ingredients and eat appetizers. The ravioli are already prepared and drying and we were waiting for the oven to preheat for the pizzas.
For the pasta, I made homemade fresh (not dried) chorizo. I bought pork belly and ground it, adding paprika, garlic, and chili powder.
Browned the sausage in a pan, drained it on paper towels to remove the considerable grease, and then blended it with a butternut squash puree made from locally produced organic squash.