If you just have regular cider, double the ground spices.
1 small butternut squash, about 1.25 lbs.
olive oil
2 – 3 leeks, chopped fine
1 large tart apple, like Pink Lady, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
about 1 cup Trader Joe’s Spiced Apple Cider
3 cups chicken or vegetable stock
1 bay leaf
sour cream, fried sage leaves, or toasted walnuts for garnish
Halve squash, scoop out seeds and strings, spray or brush with olive oil, and roast in a foil lined pan at 400 F for 40 – 55 minutes, until tender.
Heat 2 tablespoon olive oil over medium heat in a heavy large saucepan, add leeks and sauté for 5 – 10 minutes, until soft. Add apple and sauté a few minutes more. Scoop squash flesh out of skin and add to pot, then stir in spices and sauté for a couple more minutes. Add liquids and bay leaf, bring to a boil, and then simmer briskly, covered, until apple is quite soft, about 20 minutes. Remove from heat and carefully puree with an immersion blender. Serve, topped with garnish of choice.
Showing posts with label RECIPES: FALL. Show all posts
Showing posts with label RECIPES: FALL. Show all posts
Sunday, December 19, 2010
Wednesday, October 20, 2010
PUMPKIN PIE WITH GINGERSNAP CRUST
Inspired by a pie we had at the Westwood Tavern, I used a couple of different Bon Appetit recipes to put this together. Especially good with homemade whipped cream. I used the Trader Joe’s Triple Ginger Cookie Thins for the crust, and one of the little pumpkins they have – with the pie recipe stuck to the bottom. If you have time, making it from fresh is worth it, I think.
Crust:
9 oz. gingersnap cookies
1 cup pecan pieces
¼ cup packed brown sugar
2 tablespoons chopped crystallized ginger (optional)
¼ cup butter, melted
Filling:
1 small pumpkin OR 15 oz. can pumpkin puree
1 cup sugar
1 ½ teaspoons cornstarch
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon salt
2 large eggs
½ cup heavy whipping cream
½ cup milk
1 ½ tablespoons molasses.
Cook pumpkin: Cut in half vertically and scoop out seeds and strings and discard. Place cut side down on foil lined baking sheet. Cover with foil. Bake at 350 until tender, about 1 ½ hours. Remove from oven and flip halves over to speed up cooling.
Put cookies into food processor, then process into crumbs. May have to loosen with spatula to get even crumbs. Add pecans, brown sugar and ginger and process until nuts are finely ground. Add melted butter and process to blend. Dump into a greased 9” pie plate and press with spatula to cover bottom and up the sides just to the edge evenly. Bake at 350 until set and browned, 10 – 15 minutes, then cool completely.
Once pumpkin is cooled, scoop flesh into a medium bowl and mash or puree (I think an immersion blender works best). In a larger bowl, whisk together sugar, cornstarch, spices and salt. Whisk pumpkin into spice mixture. In the pumpkin bowl, beat the eggs, then whisk in the liquids. Add to pumpkin mixture, whisk to blend well, then pour into cooled crust. Bake at 350 until almost set in the center (it will be slightly jiggly) and puffed a bit around the edges, about 1 hour. This pie came out much darker than a typical pumpkin pie. Cool to room temperature and serve. Keeps well in the refrigerator.
Crust:
9 oz. gingersnap cookies
1 cup pecan pieces
¼ cup packed brown sugar
2 tablespoons chopped crystallized ginger (optional)
¼ cup butter, melted
Filling:
1 small pumpkin OR 15 oz. can pumpkin puree
1 cup sugar
1 ½ teaspoons cornstarch
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon salt
2 large eggs
½ cup heavy whipping cream
½ cup milk
1 ½ tablespoons molasses.
Cook pumpkin: Cut in half vertically and scoop out seeds and strings and discard. Place cut side down on foil lined baking sheet. Cover with foil. Bake at 350 until tender, about 1 ½ hours. Remove from oven and flip halves over to speed up cooling.
Put cookies into food processor, then process into crumbs. May have to loosen with spatula to get even crumbs. Add pecans, brown sugar and ginger and process until nuts are finely ground. Add melted butter and process to blend. Dump into a greased 9” pie plate and press with spatula to cover bottom and up the sides just to the edge evenly. Bake at 350 until set and browned, 10 – 15 minutes, then cool completely.
Once pumpkin is cooled, scoop flesh into a medium bowl and mash or puree (I think an immersion blender works best). In a larger bowl, whisk together sugar, cornstarch, spices and salt. Whisk pumpkin into spice mixture. In the pumpkin bowl, beat the eggs, then whisk in the liquids. Add to pumpkin mixture, whisk to blend well, then pour into cooled crust. Bake at 350 until almost set in the center (it will be slightly jiggly) and puffed a bit around the edges, about 1 hour. This pie came out much darker than a typical pumpkin pie. Cool to room temperature and serve. Keeps well in the refrigerator.
PUMPKIN CHOCOLATE CHIP TEA BREAD
Adapted from a Bon Appetit recipe, this was a great way to use up extra pumpkin after making pie. Very moist and not too sweet, even with the chocolate chips.
1 cup all purpose flour
¾ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon ground ginger
½ teaspoon nutmeg
½ cup butter, room temperature
¾ cup brown sugar
3 large eggs, room temperature
1 ¼ cups pumpkin puree
1 teaspoon vanilla extract
1/3 cup buttermilk
1 cup chocolate chips
1 cup pecan pieces
Preheat oven to 350. Butter and flour 4 mini loaf pans. Whisk together first 8 ingredients. Cream together butter and sugar. Beat in eggs one at a time. Beat in pumpkin and vanilla. Stir in dry ingredients and buttermilk. Fold in nuts and chocolate chips. Divide batter evenly among loaf pans.
Bake until tester comes out clean, about 35 minutes. Cool in pan on a rack for about 15 minutes then turn out onto rack and cool completely.
1 cup all purpose flour
¾ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon salt
½ teaspoon ground ginger
½ teaspoon nutmeg
½ cup butter, room temperature
¾ cup brown sugar
3 large eggs, room temperature
1 ¼ cups pumpkin puree
1 teaspoon vanilla extract
1/3 cup buttermilk
1 cup chocolate chips
1 cup pecan pieces
Preheat oven to 350. Butter and flour 4 mini loaf pans. Whisk together first 8 ingredients. Cream together butter and sugar. Beat in eggs one at a time. Beat in pumpkin and vanilla. Stir in dry ingredients and buttermilk. Fold in nuts and chocolate chips. Divide batter evenly among loaf pans.
Bake until tester comes out clean, about 35 minutes. Cool in pan on a rack for about 15 minutes then turn out onto rack and cool completely.
Sunday, November 8, 2009
BITTER GREENS SALAD WITH MINT & POMEGRANATE SEEDS
This is from “Local Flavors” and was heavily adapted for our FCA feast to allow for individual preferences (we don’t like frisee) and local/seasonal availability. Very yummy and just the right bright balance to a meal of warm comfy food. Once the seeds and nuts were prepped ahead, this was really easy to literally toss together at the last minute.
1 lb. ish bitter baby salad greens (we had watercress and a bunch of other crazy heirloom stuff)
1/3 cups fresh mint leaves, torn into small pieces
3 scallions or small spring onions, white and light parts thinly sliced
5 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
1/3 cup toasted salted nuts (we used pepitas from the Venice FM)
seeds of one small pomegranate
Toss together greens, mint and onions in a salad bowl. Just before serving, toss with oil, vinegar, salt and pepper to taste. Sprinkle nuts and seeds over top and serve.
1 lb. ish bitter baby salad greens (we had watercress and a bunch of other crazy heirloom stuff)
1/3 cups fresh mint leaves, torn into small pieces
3 scallions or small spring onions, white and light parts thinly sliced
5 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
1/3 cup toasted salted nuts (we used pepitas from the Venice FM)
seeds of one small pomegranate
Toss together greens, mint and onions in a salad bowl. Just before serving, toss with oil, vinegar, salt and pepper to taste. Sprinkle nuts and seeds over top and serve.
CHARD BUNDLES WITH LEMON RICE & SAGE BUTTER
This is from “A Year in a Vegetarian Kitchen”. I have to say that, though simple and subtle, this was my favorite of the FCA dishes. The rice had just the right amount of lemon in it. A bit fussy, but like my other “bundle” recipe (WILD MUSHROOM BUNDLES), worth the effort.
8 large chard leaves (at least – we had extra and then made different sized bundles)
1 cup Arborio rice
½ cup grated parmesan
1 large egg yolk
½ teaspoon lemon zest
2 tablespoon lemon juice
4 tablespoons (perhaps more) butter
16 (or more if you like) pretty sage leaves
Bring salted water to boil in a large pot. Trim the large stems from the chard (either completely if they are very large, or just the back sides if not too large – remember you’re looking for bundle wrappings). Add chard leaves to boiling water and cook briefly until tender, removing carefully with a slotted spoon to dry flat on tea towels. Blot dry and cool completely.
Add the rice to the same pot once the chard’s out and cook, stirring occasionally until rice is tender, about 15 minutes.
Meanwhile, whisk the cheese, egg yolk, lemon zest and juice in a small bowl.
When the rice is tender, drain and return it to the pot. Stir in the egg mixture, coating the rice evenly. Add a tablespoon of butter, cover the pot and set aside for a minute. Then stir to distribute the melted butter and add salt to taste. Cool a bit.
Place about 1/3 cup of the rice mixture in the center of each chard leaf (adjusting obviously according to leaf size), folding up to make a neat bundle. (You can do all this ahead of time and then hold bundles until just before this last bit.)
Heat 3ish tablespoons of butter in a large skillet over medium high heat. Add sage and crisp lightly, then remove sage to paper towels. Add the chard bundles to the butter in the skillet, seam side down and brown gently on both sides. Transfer to a serving platter and sprinkle with sage leaves before serving.
8 large chard leaves (at least – we had extra and then made different sized bundles)
1 cup Arborio rice
½ cup grated parmesan
1 large egg yolk
½ teaspoon lemon zest
2 tablespoon lemon juice
4 tablespoons (perhaps more) butter
16 (or more if you like) pretty sage leaves
Bring salted water to boil in a large pot. Trim the large stems from the chard (either completely if they are very large, or just the back sides if not too large – remember you’re looking for bundle wrappings). Add chard leaves to boiling water and cook briefly until tender, removing carefully with a slotted spoon to dry flat on tea towels. Blot dry and cool completely.
Add the rice to the same pot once the chard’s out and cook, stirring occasionally until rice is tender, about 15 minutes.
Meanwhile, whisk the cheese, egg yolk, lemon zest and juice in a small bowl.
When the rice is tender, drain and return it to the pot. Stir in the egg mixture, coating the rice evenly. Add a tablespoon of butter, cover the pot and set aside for a minute. Then stir to distribute the melted butter and add salt to taste. Cool a bit.
Place about 1/3 cup of the rice mixture in the center of each chard leaf (adjusting obviously according to leaf size), folding up to make a neat bundle. (You can do all this ahead of time and then hold bundles until just before this last bit.)
Heat 3ish tablespoons of butter in a large skillet over medium high heat. Add sage and crisp lightly, then remove sage to paper towels. Add the chard bundles to the butter in the skillet, seam side down and brown gently on both sides. Transfer to a serving platter and sprinkle with sage leaves before serving.
GREEN BEANS WITH DILL BUTTER
The recipe for dill butter came from J & R Organics website (via Annie). This apparently freezes well. I’ll let you know.
1 stick butter, softened
1/3 cup fresh dill, scissored to small bits
2 heaping teaspoons minced garlic
1 teaspoon lemon juice
1 lb. (or so) green beans, stem end removed and cut into bite-sized pieces
In a small bowl, combine the butter, dill, garlic and lemon juice with a fork.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and then toss with dill butter to taste.
1 stick butter, softened
1/3 cup fresh dill, scissored to small bits
2 heaping teaspoons minced garlic
1 teaspoon lemon juice
1 lb. (or so) green beans, stem end removed and cut into bite-sized pieces
In a small bowl, combine the butter, dill, garlic and lemon juice with a fork.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and then toss with dill butter to taste.
PANCETTA & LEEK-STUFFED PORK CHOPS
This is from “Simply Organic”. Again, I am not the grill master (or even an apprentice) so I can only report from afar. I believe James followed this recipe, and he actually cooked them two ways – one, recommended by Candy the butcher – wrap chop in foil and cook 10 minutes on each side, then remove foil and brown 5 minutes each side. James did as the recipe suggests, 14 minutes a side approximately, but because he did his smoky magic, his way was way better, I think.
2 oz. pancetta, chopped
2 large leeks, white and light green parts, sliced thin
3 garlic cloves, minced
1 tablespoon chopped fresh sage
salt and pepper
4 thick pork chops (bone-in or –less)
2 tablespoons olive oil
2 tablespoons chopped fresh ginger
Prepare a hot charcoal fire.
Cook pancetta over medium heat until browned. Add the leeks and cook until very soft. Add garlic, sage, sprinkles of salt and pepper and cook another minute.
Cut a slit in the side of each chop, creating a pocket. Fill each with ¼ of the filling.
In a small bowl, combine oil, ginger and more salt and pepper to taste. Brush this mixture on the chops.
Grill about 14 minutes a side, until juices run clear and a meat thermometer inserted in the center reads 145 degrees F.
2 oz. pancetta, chopped
2 large leeks, white and light green parts, sliced thin
3 garlic cloves, minced
1 tablespoon chopped fresh sage
salt and pepper
4 thick pork chops (bone-in or –less)
2 tablespoons olive oil
2 tablespoons chopped fresh ginger
Prepare a hot charcoal fire.
Cook pancetta over medium heat until browned. Add the leeks and cook until very soft. Add garlic, sage, sprinkles of salt and pepper and cook another minute.
Cut a slit in the side of each chop, creating a pocket. Fill each with ¼ of the filling.
In a small bowl, combine oil, ginger and more salt and pepper to taste. Brush this mixture on the chops.
Grill about 14 minutes a side, until juices run clear and a meat thermometer inserted in the center reads 145 degrees F.
SWEET POTATO, RED ONION & FONTINA TART
This came from a magazine I’d been disappointed the whole year I’ve received it, “Eating Well”. But this tart was so beautiful and appealing and we followed the recipe pretty exactly and it came out perfectly. It helped to have a detail-oriented nine-year old girl to arrange the vegetables, as well as a committee to decide exactly where they should go. I learned with this recipe that my V-slicer was NOT made to cut raw sweet potatoes. Bent prongs. This was a great part of our meal (and excellent left over for lunch) but I would also make it as a vegetarian meal itself, with a salad on the side.
¾ cup walnut pieces
1 ¼ cups whole wheat pastry flour
1 ¼ cups all purpose flour
2 - 3 tablespoons chopped fresh thyme and/or rosemary
salt and pepper
½ cup olive oil, plus more
7 tablespoons ice water
1 ½ lbs. sweet potatoes, peeled, sliced into ¼ inch thick rounds
1 ½ cups thinly sliced red onion (1 large)
1 cup fontina cheese, shredded
1 large egg white, beaten with a bit of water
Pulse the walnuts in a food processor until finely ground. Add the flours, 2 tablespoons of herbs, and about ¾ teaspoon each of salt and pepper and pulse until combined. Add ½ cup olive oil and water and process until it begins to form a ball – dough will seem wetter than most pastry doughs. Remove from processor and form into a ball, then pat into a disk. Wrap in plastic and refrigerate for at least 15 minutes.
Toss together sweet potatoes, 1 tablespoon oil, some salt and pepper on a baking sheet. Toss onions on a smaller baking sheet with another drizzle of oil. Roast for 10 minutes at 425 degrees. Remove to cool and reduce oven to 375.
Place dough disk on a floured work surface or silicone mat, with parchment paper on top. Roll out to a 15-inch circle, adding flour to prevent sticking if necessary. Flip over and transfer to a baking sheet, with the parchment paper on the bottom. Leaving a 2 inch border, sprinkle the cheese evenly over the crust. Arrange the sweet potatoes and onions in a bull’s eye pattern, with larger potato circles on the outer ring, then a ring of onions, and an inner ring of smaller potatoes.
Fold the outer rim of the crust up and over, pleating. The filling will not be completely covered. Brush the crust with the egg wash. Drizzle vegetables with a bit more oil and sprinkle with the remaining herbs.
Bake until lightly browned on the edges, and vegetables can be easily pierece with a fork (recipe said 50 minutes, but ours was done in 30). Cool 10 minutes before serving.
¾ cup walnut pieces
1 ¼ cups whole wheat pastry flour
1 ¼ cups all purpose flour
2 - 3 tablespoons chopped fresh thyme and/or rosemary
salt and pepper
½ cup olive oil, plus more
7 tablespoons ice water
1 ½ lbs. sweet potatoes, peeled, sliced into ¼ inch thick rounds
1 ½ cups thinly sliced red onion (1 large)
1 cup fontina cheese, shredded
1 large egg white, beaten with a bit of water
Pulse the walnuts in a food processor until finely ground. Add the flours, 2 tablespoons of herbs, and about ¾ teaspoon each of salt and pepper and pulse until combined. Add ½ cup olive oil and water and process until it begins to form a ball – dough will seem wetter than most pastry doughs. Remove from processor and form into a ball, then pat into a disk. Wrap in plastic and refrigerate for at least 15 minutes.
Toss together sweet potatoes, 1 tablespoon oil, some salt and pepper on a baking sheet. Toss onions on a smaller baking sheet with another drizzle of oil. Roast for 10 minutes at 425 degrees. Remove to cool and reduce oven to 375.
Place dough disk on a floured work surface or silicone mat, with parchment paper on top. Roll out to a 15-inch circle, adding flour to prevent sticking if necessary. Flip over and transfer to a baking sheet, with the parchment paper on the bottom. Leaving a 2 inch border, sprinkle the cheese evenly over the crust. Arrange the sweet potatoes and onions in a bull’s eye pattern, with larger potato circles on the outer ring, then a ring of onions, and an inner ring of smaller potatoes.
Fold the outer rim of the crust up and over, pleating. The filling will not be completely covered. Brush the crust with the egg wash. Drizzle vegetables with a bit more oil and sprinkle with the remaining herbs.
Bake until lightly browned on the edges, and vegetables can be easily pierece with a fork (recipe said 50 minutes, but ours was done in 30). Cool 10 minutes before serving.
PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST
I’m pretty sure I found this on Epicurious, but it’s been awhile. I made this for Thanksgiving years ago and it is my favorite pumpkin pie ever. I make it pretty close to the original – just sub in some ww flour and roast my own pumpkin. This year, we used little sugar pumpkins the girls had markered faces on for Halloween. It felt a bit cannibalistic, but I just shaved off their “faces” and then roasted as usual.
This pie was, thankfully, a great one for teaching egg separation. It took Morgan 3 tries to get a yolk separated successfully, but we were able to use the broken ones for the filling! Save the extra whites for future use as a wash on your tart crust, or for an egg white omelet.
Crust
3 tablespoons (or more) ice water
1 large egg yolk
2/3 cup all purpose flour
2/3 cup whole wheat flour
¼ cup yellow cornmeal (I used blue)
1tablespoon sugar
½ teaspoon salt
1 stick chilled unsalted butter (put in freezer for 10 minutes), cut into 1/2-inch pieces
Filling
6 ounces cream cheese, room temperature
½ cup sugar
½ cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1 cup PUMPKIN PUREE (or canned pumpkin), cooled (can be made ahead)
¾ cup half and half
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon grated lemon peel
½ teaspoon ground ginger
¼ teaspoon salt
Whisk 3 tablespoons ice water and egg yolk in a small bowl to blend. Mix flours, yellow cornmeal, sugar and salt in a food processor. Add chilled butter. Process only until mixture resembles coarse meal. Drizzle egg yolk mixture over it. Pulse until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Position rack in bottom third of oven and preheat to 350°F. Roll out the dough between 2 sheets of waxed paper to a 12-inch round. Remove the top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
Using an electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add sugars and beat until light and fluffy. Beat in eggs and egg yolk.. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold, with HOMEMADE WHIPPED CREAM if feeling decadent.
This pie was, thankfully, a great one for teaching egg separation. It took Morgan 3 tries to get a yolk separated successfully, but we were able to use the broken ones for the filling! Save the extra whites for future use as a wash on your tart crust, or for an egg white omelet.
Crust
3 tablespoons (or more) ice water
1 large egg yolk
2/3 cup all purpose flour
2/3 cup whole wheat flour
¼ cup yellow cornmeal (I used blue)
1tablespoon sugar
½ teaspoon salt
1 stick chilled unsalted butter (put in freezer for 10 minutes), cut into 1/2-inch pieces
Filling
6 ounces cream cheese, room temperature
½ cup sugar
½ cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1 cup PUMPKIN PUREE (or canned pumpkin), cooled (can be made ahead)
¾ cup half and half
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon grated lemon peel
½ teaspoon ground ginger
¼ teaspoon salt
Whisk 3 tablespoons ice water and egg yolk in a small bowl to blend. Mix flours, yellow cornmeal, sugar and salt in a food processor. Add chilled butter. Process only until mixture resembles coarse meal. Drizzle egg yolk mixture over it. Pulse until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Position rack in bottom third of oven and preheat to 350°F. Roll out the dough between 2 sheets of waxed paper to a 12-inch round. Remove the top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
Using an electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add sugars and beat until light and fluffy. Beat in eggs and egg yolk.. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold, with HOMEMADE WHIPPED CREAM if feeling decadent.
Sunday, November 1, 2009
BLACK BEAN & BACON SOUP
I adapted this from a Gourmet recipe – simplified by using canned beans instead of fresh. I also halved the bacon and stock and added some vegetables. James and Morgan really loved it. I thought it was a nice alternative black bean soup. Very rice with the bacon, and less sludgey than black bean soup where you don’t drain the beans.
4 bacon slices, chopped
1 small onion, diced
1/2 red bell pepper, diced
2 carrots, diced
2 sticks of celery, diced
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
1 teaspoon cumin
pinch or two chili powder
2 cloves garlic, minced
1 28 oz. can diced tomatoes, with juice
1 quart chicken stock
2 cans black beans, drained
pepper and salt
2 tablespoons chopped fresh cilantro
Cook bacon in a heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Pour off rendered fat in excess of about 2 tablespoons. Lower heat to medium. Add onion, bell pepper, carrots, celery, oregano, bay leaf, thyme, cumin and chili powder and sauté, stirring frequently, until onion is softened, about 5 minutes. Add garlic and sauté one more minute.
Add tomatoes, beans, chicken broth, and salt and pepper (to taste) and simmer, partially covered, stirring occasionally, until beans are heated through. Discard bay leaf and stir in cilantro.
Suggested accompaniments: chopped avocado, sour cream, more cilantro. CORN BREAD on the side.
4 bacon slices, chopped
1 small onion, diced
1/2 red bell pepper, diced
2 carrots, diced
2 sticks of celery, diced
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
1 teaspoon cumin
pinch or two chili powder
2 cloves garlic, minced
1 28 oz. can diced tomatoes, with juice
1 quart chicken stock
2 cans black beans, drained
pepper and salt
2 tablespoons chopped fresh cilantro
Cook bacon in a heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Pour off rendered fat in excess of about 2 tablespoons. Lower heat to medium. Add onion, bell pepper, carrots, celery, oregano, bay leaf, thyme, cumin and chili powder and sauté, stirring frequently, until onion is softened, about 5 minutes. Add garlic and sauté one more minute.
Add tomatoes, beans, chicken broth, and salt and pepper (to taste) and simmer, partially covered, stirring occasionally, until beans are heated through. Discard bay leaf and stir in cilantro.
Suggested accompaniments: chopped avocado, sour cream, more cilantro. CORN BREAD on the side.
CORN, TOMATO AND LIMA BEAN STEW
This is also from Jack Bishop’s “A Year in a Vegetarian Kitchen”. I added the pancetta (just was on a bean and bacon kick with the cooler weather, but I’m sure it’d be good without it). I also used stock, where he used half-n-half and used more of it. There’s a lady on the Westside of the Virginia Park Saturday Santa Monica market, and on the north end of the Mar Vista market that has really nice fresh beans of all sorts. It’s a bit late for corn, but its still at the market, and I figured this would be a good use for it even if it wasn’t super sweet.
1 lb. (1.5 cups) fresh shelled lima beans
6 oz. pancetta, diced
2 tablespoons olive oil
1 large shallot, minced
1 garlic clove, minced
1 14.5 can diced tomatoes (fire roasted are nice)
1 – 2 cups stock (chicken or veg)
1 ear corn, husked, silked, kernels cut off
salt and pepper
Bring water to boil in a large pot. Add the lima beans and simmer until almost tender (he said 15, but mine took 45 so give yourself plenty of time!). Drain and set aside.
In a deep sauté pan or dutch oven, cook the pancetta in the olive oil over medium high until browned. Add the shallots and cook over medium heat until wilted and golden, 4 – 5 minutes. Add garlic and cook another minute. Add tomatoes, stock, beans and corn and simmer until flavors have melded, about 10 minutes. Add salt and pepper to taste.
1 lb. (1.5 cups) fresh shelled lima beans
6 oz. pancetta, diced
2 tablespoons olive oil
1 large shallot, minced
1 garlic clove, minced
1 14.5 can diced tomatoes (fire roasted are nice)
1 – 2 cups stock (chicken or veg)
1 ear corn, husked, silked, kernels cut off
salt and pepper
Bring water to boil in a large pot. Add the lima beans and simmer until almost tender (he said 15, but mine took 45 so give yourself plenty of time!). Drain and set aside.
In a deep sauté pan or dutch oven, cook the pancetta in the olive oil over medium high until browned. Add the shallots and cook over medium heat until wilted and golden, 4 – 5 minutes. Add garlic and cook another minute. Add tomatoes, stock, beans and corn and simmer until flavors have melded, about 10 minutes. Add salt and pepper to taste.
GREEN BEANS AND POTATOES WITH PESTO
From “Vegetables Every Day” by Jack Bishop. A lovely side dish. Though green beans are more summery, there were gorgeous ones at the farmer’s market recently – the thin “French” ones – and at a good price. So maybe they do a fall crop in So. Cal.
½ lb. small new potatoes, scrubbed and halved to bite-sized
½ lb. green beans, ends removed, cut into bite-sized
½ cup BASIL PESTO or GREENER PESTO
salt
parmesan cheese
Bring water to boil in a large pot. Add the potatoes and a good amount of salt. Cook until a skewer slides through easily, 8 – 10 minutes. Add green beans and cook until tender 2 – 5 minutes (depending on thickness). Drain, rinse with cold water and shake to remove excess moisture.
Transfer to a large bowl. If using frozen pesto, toss immediately with vegetables. If using fresh, allow them to cool a few minutes first. Serve sprinkled with grated parmesan.
½ lb. small new potatoes, scrubbed and halved to bite-sized
½ lb. green beans, ends removed, cut into bite-sized
½ cup BASIL PESTO or GREENER PESTO
salt
parmesan cheese
Bring water to boil in a large pot. Add the potatoes and a good amount of salt. Cook until a skewer slides through easily, 8 – 10 minutes. Add green beans and cook until tender 2 – 5 minutes (depending on thickness). Drain, rinse with cold water and shake to remove excess moisture.
Transfer to a large bowl. If using frozen pesto, toss immediately with vegetables. If using fresh, allow them to cool a few minutes first. Serve sprinkled with grated parmesan.
CELERIAC AND POTATO PUREE
Adapted from a “Vegetables Every Day” recipe after having checked out several on justvegetablerecipes.com --good for ideas but the recipes are even more vague than mine! Morgan had been requesting mashed potatoes, I had been curious about celeriac, which is “a variety of celery that is cultivated for its gnarly, bulbous root” (VED). Neither James nor Morgan could figure out what the mystery ingredient was, but it did make a smoother puree with a bit of a clean finish, kind of like celery, but kind of not. Just try it! To choose, try to find one about the size of a large orange that feels heavy for its size. If it has stems, they should look fresh.
about 1 lb celeriac
about 1 lb russet potatoes (or other starchy variety)
salt
2 – 4 tablespoons butter
¼ - ½ cup cream or milk
Slice off stem and roots ends from celeriach, then pare off the skin. Cut into 1 inch chunks. Scrub potatoes (only peel if not organic, or you want a very smooth puree) and cut into 1 inch chunks. Place vegetables in a large pot and cover with water by 2 inches. Add a good amount of salt. Bring water to a boil and cook until tender, about 20 minutes.
Drain well, then return to the empty saucepan over the warm burner. Add the butter and about half the cream/milk. Using a masher, or an immersion blender, mash. Add cream/milk and additional salt and pepper to taste.
about 1 lb celeriac
about 1 lb russet potatoes (or other starchy variety)
salt
2 – 4 tablespoons butter
¼ - ½ cup cream or milk
Slice off stem and roots ends from celeriach, then pare off the skin. Cut into 1 inch chunks. Scrub potatoes (only peel if not organic, or you want a very smooth puree) and cut into 1 inch chunks. Place vegetables in a large pot and cover with water by 2 inches. Add a good amount of salt. Bring water to a boil and cook until tender, about 20 minutes.
Drain well, then return to the empty saucepan over the warm burner. Add the butter and about half the cream/milk. Using a masher, or an immersion blender, mash. Add cream/milk and additional salt and pepper to taste.
RUSTIC PEAR AND APPLE TART
I adapted this from a Bon Appetit recipe. None of the reviewers much liked the mace they called for (and I didn’t have it) so I subbed other spices. Plus it called for lemon zest; I subbed orange as that’s what I had. Also reduced the sugar a lot and doubled the filling in the apples and used whole wheat pastry flour. Excellent crust! Everyone loved this – the textures of the apples and pears came out just right – not too mushy, just toothy enough.
1 1/3 cup whole wheat pastry flour
3 tablespoons sugar
zest of one orange or lemon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 stick cold butter, cut into 1/2-inch pieces
1 large egg, separated
2 tablespoons ice water
1/2 cup slivered almonds, toasted
4 tart apples, peeled, cored, cut into 1/2-inch-thick wedges
2 pears, peeled, cored, cut into 1/2-inch-thick wedges
4 tablespoons sugar
3 tablespoons orange juice
1 teaspoon ground cinnamon
1 cup chilled whipping cream
1 tablespoon confectioner’s sugar or maple syrup, to taste
Mix flour, sugar, zest, salt and allspice in a food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix egg yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
Roll out dough, on top of a sheet of parchment paper, with waxed paper on top, to a 13-inch round. Refrigerate until filling is ready.
Preheat oven to 375°F.
Combine apples and pears in a large bowl. Mix sugar, grated zest and cinnamon in a small bowl. Toss half of sugar mixture with apples and pears. Finely chop slivered almonds in processor. Spread almonds on bottom of crust.
Slide parchment with dough onto a baking sheet. Peel off the waxed paper. Pile fruit onto crust, leaving a two inch border. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter. Fold border of crust up and over, pleating and crimping as necessary. The center will remain exposed. Brush crust with reserved beaten egg white.
Bake until the crust is brown and filling bubbles, about 50 minutes.
Just before serving, beat cream and sugar in a large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
Serve warm or at room temperature with whipped cream.
1 1/3 cup whole wheat pastry flour
3 tablespoons sugar
zest of one orange or lemon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 stick cold butter, cut into 1/2-inch pieces
1 large egg, separated
2 tablespoons ice water
1/2 cup slivered almonds, toasted
4 tart apples, peeled, cored, cut into 1/2-inch-thick wedges
2 pears, peeled, cored, cut into 1/2-inch-thick wedges
4 tablespoons sugar
3 tablespoons orange juice
1 teaspoon ground cinnamon
1 cup chilled whipping cream
1 tablespoon confectioner’s sugar or maple syrup, to taste
Mix flour, sugar, zest, salt and allspice in a food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix egg yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
Roll out dough, on top of a sheet of parchment paper, with waxed paper on top, to a 13-inch round. Refrigerate until filling is ready.
Preheat oven to 375°F.
Combine apples and pears in a large bowl. Mix sugar, grated zest and cinnamon in a small bowl. Toss half of sugar mixture with apples and pears. Finely chop slivered almonds in processor. Spread almonds on bottom of crust.
Slide parchment with dough onto a baking sheet. Peel off the waxed paper. Pile fruit onto crust, leaving a two inch border. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter. Fold border of crust up and over, pleating and crimping as necessary. The center will remain exposed. Brush crust with reserved beaten egg white.
Bake until the crust is brown and filling bubbles, about 50 minutes.
Just before serving, beat cream and sugar in a large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
Serve warm or at room temperature with whipped cream.
BRAISED BRUSSEL SPROUTS WITH BACON
This was two “Vegetables Every Day” recipes put together. Very yummy, and I am not typically a fan of the brussel sprout.
2 – 3 slices bacon, cut crosswise in ¼” pieces
¾ lb. small Brussels sprouts
2 medium shallots, sliced thinly
¼ cup chicken stock
¼ cup white wine
salt and pepper
In a dutch oven or high-sided sauté pan, cook the bacon until browned and crisp.
Meanwhile, prepare the sprouts: slice off the stem end and remove any loose outer leaves, then cut in half crosswise.
Once the bacon is done, add the shallots, and cook until soft. Add the sprouts and brown, stirring to coat with the fat at first and then stirring occasionally.
Add the liquids, and simmer, covered, until sprouts are tender, about 10 minutes.
Serve warm.
2 – 3 slices bacon, cut crosswise in ¼” pieces
¾ lb. small Brussels sprouts
2 medium shallots, sliced thinly
¼ cup chicken stock
¼ cup white wine
salt and pepper
In a dutch oven or high-sided sauté pan, cook the bacon until browned and crisp.
Meanwhile, prepare the sprouts: slice off the stem end and remove any loose outer leaves, then cut in half crosswise.
Once the bacon is done, add the shallots, and cook until soft. Add the sprouts and brown, stirring to coat with the fat at first and then stirring occasionally.
Add the liquids, and simmer, covered, until sprouts are tender, about 10 minutes.
Serve warm.
Thursday, October 15, 2009
PUMPKIN PUREE – MAKE IT YOURSELF!
For pie, you want the little sweet ones – 6-7 inches in diameter. The cooking is the same for all pumpkins (and winter squashes) though, it just takes longer.
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil.
Cut the pumpkin in half vertically (through or right next to stem, or remove stem). Scoop out seeds and stringy stuff.
Place pumpkin halves cut side down. Cover with more foil, not tightly, more like a tent.
Bake until tender – until you can pierce the skin and flesh all the way through easily with a fork – about 1 ½ hours. Remove from oven and cool a bit. Scoop out flesh with a spoon. Puree using an immersion blender (easiest) or food processor, to desired smoothness. Pour off any excess liquid. Stores in the fridge for about a week.
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil.
Cut the pumpkin in half vertically (through or right next to stem, or remove stem). Scoop out seeds and stringy stuff.
Place pumpkin halves cut side down. Cover with more foil, not tightly, more like a tent.
Bake until tender – until you can pierce the skin and flesh all the way through easily with a fork – about 1 ½ hours. Remove from oven and cool a bit. Scoop out flesh with a spoon. Puree using an immersion blender (easiest) or food processor, to desired smoothness. Pour off any excess liquid. Stores in the fridge for about a week.
PUMPKIN PIE
This one is adapted from a recipe I found on the bottom of a pumpkin at TJ’s. I think there will be an alternative recipe – this was really yummy, Audrey loved it!!!! But I want to try one without the sweetened condensed milk.
2 eggs
1 1/3 cups sweetened condensed milk
1 1/3 cups PUMPKIN PUREE
1 heaping teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
Hink: the pumpkin cooking and the crust making and then chilling take about the same amount of time – but you can get stuff done in between.
Whisk together all filling ingredients until smooth. Roll out and fill a 9“ pie pan with HOMEMADE PIE CRUST. Pour filling into crust. Bake at 375 degrees for about an hour, until filling is puffed and almost, but not quite, completely set. Cool completely and serve with homemade whipped cream. Or eat with out it for breakfast.
2 eggs
1 1/3 cups sweetened condensed milk
1 1/3 cups PUMPKIN PUREE
1 heaping teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
Hink: the pumpkin cooking and the crust making and then chilling take about the same amount of time – but you can get stuff done in between.
Whisk together all filling ingredients until smooth. Roll out and fill a 9“ pie pan with HOMEMADE PIE CRUST. Pour filling into crust. Bake at 375 degrees for about an hour, until filling is puffed and almost, but not quite, completely set. Cool completely and serve with homemade whipped cream. Or eat with out it for breakfast.
PUMPKIN NUT MUFFINS
Adapted from a Gourmet 1997 recipe.
1 cup all purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1/8 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon baking soda
1 stick butter, melted
¾ cup pumpkin puree
¼ cup buttermilk (or plain yogurt, or milk, and cut the baking soda out)
2 large eggs
3 tablespoons molasses
1 teaspoon vanilla
¾ cup brown sugar
¾ cup walnut or pecan pieces
Preheat oven to 400 degrees and grease 12 muffin cups.
Whisk together first nine ingredients in a large bowl. In a smaller bowl whisk together everything else but the nuts. Pour wet over dry and stir just until combined (mixture will be on the doughy, sticky side). Divide amongst the muffin cups and sprinkle nuts on top. Bake for about 20 minutes, until a tester comes out clean. Serve warm.
1 cup all purpose flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1/8 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon baking soda
1 stick butter, melted
¾ cup pumpkin puree
¼ cup buttermilk (or plain yogurt, or milk, and cut the baking soda out)
2 large eggs
3 tablespoons molasses
1 teaspoon vanilla
¾ cup brown sugar
¾ cup walnut or pecan pieces
Preheat oven to 400 degrees and grease 12 muffin cups.
Whisk together first nine ingredients in a large bowl. In a smaller bowl whisk together everything else but the nuts. Pour wet over dry and stir just until combined (mixture will be on the doughy, sticky side). Divide amongst the muffin cups and sprinkle nuts on top. Bake for about 20 minutes, until a tester comes out clean. Serve warm.
BROCCOLI, FETA AND HERB BULGHUR SALAD
This started with an Epicurious recipe – for Bulghur with Herbs. But I added a lot more to make it a substantial dish. Morgan didn’t like the texture of the bulghur – but there are a few more tries for that. Audrey ate a few bits. I had it for lunch leftover several times. Very good, as the flavors had time to mingle.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
olive oil
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
olive oil
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.
PASTA WITH SAUSAGE AND KALE
This is adapted from an Epicurious recipe, but I was also trying to mimic a dish that is on the menu at Pitfire Pizza in LA that Morgan loves. Morgan loved it, Audrey picked out the sausage. Be sure to use reduced sodium chicken broth, or it gets too salty. Textures are great – kale comes out so silky.
olive oil
2 small sweet onions, sliced
1 lb. sweet or spicy uncooked Italian sausage (chicken or other)
2 cloves garlic, minced
big bunch kale, well washed, stems removed
½ lb. pasta of choice (original recipe called for fettucine, I used brown rice spirals)
1 cup chicken stock
½ cup grated Pecorino Romano
Heat oil in a large heavy skillet. Cook onions over medium heat until translucent, 8 – 10 minutes. Remove sausage from casings and add to pan, breaking apart with wooden spoon. Raise heat a bit and brown, cooking another 8 – 10 minutes. Add garlic and cook for another minute.
Meanwhile, heat water in a large pot. Add kale, cook for about 5 minutes. Scoop out with a large sieve, drain, and chop roughly as soon as it is cooled enough to handle. Bring water back to boil and cook pasta according to directions. Drain when done.
Meanwhile, add kale to sausage pan. Saute for a few minutes to mix ingredients, then add stock and cook until it reduces by half.
Add cooked pasta and cheese and toss to combine. Serve with more cheese on top.
olive oil
2 small sweet onions, sliced
1 lb. sweet or spicy uncooked Italian sausage (chicken or other)
2 cloves garlic, minced
big bunch kale, well washed, stems removed
½ lb. pasta of choice (original recipe called for fettucine, I used brown rice spirals)
1 cup chicken stock
½ cup grated Pecorino Romano
Heat oil in a large heavy skillet. Cook onions over medium heat until translucent, 8 – 10 minutes. Remove sausage from casings and add to pan, breaking apart with wooden spoon. Raise heat a bit and brown, cooking another 8 – 10 minutes. Add garlic and cook for another minute.
Meanwhile, heat water in a large pot. Add kale, cook for about 5 minutes. Scoop out with a large sieve, drain, and chop roughly as soon as it is cooled enough to handle. Bring water back to boil and cook pasta according to directions. Drain when done.
Meanwhile, add kale to sausage pan. Saute for a few minutes to mix ingredients, then add stock and cook until it reduces by half.
Add cooked pasta and cheese and toss to combine. Serve with more cheese on top.
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