Author: Jill Druzgala

peter lowells food photography, dawn heumann, farm to table, sebastopol, sonoma

Lowell’s Everyday Pasta Dough

“Pasta work requires attention, focus and patience. A delicate touch can make a hard dough perfectly supple and pliable… I knead this morning’s dough onto the table, folding it into itself. Long ribbons of the golden dough billow from the machine as its gears creak with years of use. For just a moment I allow my mind to wander back to my time spent studying in Italy. During my adventures I found that fresh pasta is ubiquitous, a staple on almost every table. Traveling throughout the country one can find pasta of every shape and size, paired with its very own regional sauce and ingredients. This is what I love most about pasta, the diversity within this one dish is endless. From your basic dough recipe to the way that dough is worked gently and molded into shape, to the sauce it carries and the cheese you finish it with, no two pastas are exactly the same. From the most simple to the much more elaborate and avant garde, a bowl of pasta (and you …

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Butternut Squash Risotto with Sage Brown Butter

Risotto: a northern Italian rice dish cooked in a broth to a creamy consistency. It’s an simple recipe with a lot of history, and when you give it the time and respect it deserves, you won’t be disappointed. It’s a staple of Italian cuisine, rich in traditions, rules, and techniques, developed over generations of Nona’s. They figured out all of the specifics required to achieve this creamy creation, now all we have to do is follow their lead. One of the reasons I love risotto is how versatile it is. You can make it with meat or seafood, showcase your favorite seasonal vegetables, and play around with different types of wine, butter, and onions. But in order to get that naturally creamy consistency, you MUST use short grain rice. Short grain rice, like Arborio and Carnaroli, are high in starch and help to thicken the broth and create a smooth, creamy texture. Tradition calls for the rice to be continually stirred, which loosens the starch, and further thickens the broth. Properly cooked risotto should be …