Recipe of the Week

I'm thinking that this post should come with a warning.
Caution: this dish is highly addictive

Cacio e Pepe (cheese and pepper)
This pasta dish is ridiculously simple and completely satisfying.














source

I got the recipe from Bon Appetit, and I highly recommend trying it.
The bonus is that once you make it, you'll never need to look at the recipe again-
it's really that simple.  I've already made it twice in the past 2 weeks!

Kosher Salt
6oz Pasta (I used spaghetti but, bucatini is also recommended)
3 tbsp unsalted butter
1 tbsp freshly cracked pepper (or more if you like)
3/4c grated Grana Padano or Parmesan
1/3c finely grated pecorino

Bring water to a boil and season with salt.
Add pasta and cook until about 2 minutes before tender, reserve
3/4c of the pasta water and drain the pasta.

Meanwhile, melt 2 tbsp butter in a heavy skillet over medium heat.
Add pepper and cook, swirling pan,  about 1 minute until toasted.

Add 1/2c of the reserved pasta water to the skillet and bring to a simmer.
Add the pasta and remaining tbsp of butter. Reduce heat to low and add Parmesan,
stirring and tossing with tongs until melted. Remove pan from heat and add the pecorino,
again stirring and tossing until the cheese melts.  Plate and serve.

I topped it with extra pepper and a bit of pecorino.


Buon Appetito!

Cookies

Making Christmas cookies has turned into a favorite
tradition of mine, especially now that I have a kitchen-aid mixer.
It was a little more stressful when I just had my old school hand
mixer.  I'm slowly amassing a collection of my staple recipes,
but it's always fun to add new ones to the mix.

Here are my top 5 new cookie picks for the season.

1.)Peppermint Meringues
(I debate these every year, but this time I'm making them)

2.)Chrusciki
(I used to eat these when I was little, it'll be nice to see how these compare!)

2.)Butterscotch Blondie Bars with Peanut-Pretzel Caramel
(da-what..)

3.)Raspberry Refrigerator Pinwheel Cookies
(raspberry anything is always good)

4.)Fleur de Sel Caramels
(OK so these are not technically a cookie,but who doesn't love caramels??) 

5.)Lavender Truffles
(decadent truffles with a little taste of springtime)

Happy Baking!

Recipe of the Week

Vietnamese food has been intimidating to me,
but after making Pho it doesn't seem so impossible anymore.
I went through a couple websites online and picked out a favorite,
changed a few of the toppings based on what I had in my kitchen, and
2 1/2 later I had some pretty good pho!


Like any good soup you want to start out with the broth:
 -In a small pan, lightly toast 2 anise stars, 4 cloves, and 2 tbsp of
whole coriander about 2-3 or until fragrant . Set aside.

For the rest of the broth you will need:
-a little bit of olive oil
-pork butt (I used a pound and a half, but you can use more or less)
**It was also a gigantic cut, so I halved it which sped up the cooking time
 -Enough chicken stock to cover the pork 8-10 cups
-onion
-garlic
-small piece of ginger cut into thin strips
-3tbsp fish sauce


Add the oil to the pot, on medium heat brown each side of the pork.
Add in the rest of the ingredients, including the toasted spices.  Bring to
a boil, lower heat and leave it to simmer for about 2 hours.
**The cooking time will vary on the size of the pork pieces, so if they are a bit small
start keeping an eye out around the 1:30 mark. You want the pork to be falling apart.
















Near the end of the broth process you'll want to set up
the toppings for the soup. I used:
-chopped cilantro
-hoisin sauce
-sriracha sauce
-bean sprouts
-thinly sliced poblano pepper
-thinly slices jalapeno
-a squeeze of lime

feel free to add in onions, mushrooms, or
anything that needs to be used in your fridge.
(Well, almost anything. Don't let's be silly.)

Back to the broth! Once the pork has started to
pull apart, remove it from the pot to a separate bowl.
Strain the rest of the broth and discard the solids.
Put the broth back into the pot and cook whatever noodles
you have decided to use.  I went with ramen, but there is such
an array of noodles the possibilities are endless.















Once the noodles are done you can divide them into bowls,
cover with broth, and top with everything that you have set aside.

I realized a little too late that I only had small bowls,
so it doesn't look quite as pretty as other pho's do.
But it tastes great! and it's surprisingly easy.

Recipe of the Week

I had the urge to bake this past weekend, but I didn't
want to do something that was really time consuming,
chocolatey, or that would use up most of my eggs.
I turned to my trusty German cookbook and found
Quick Coffee Cake or (as I prefer to call it) Blitzkuchen.

The whole process took about 35 minutes, which is good
if you need some dessert in a pinch.

**The only thing that I changed about the recipe was the amount of sugar.
I always put in less than what they tell me in the cake part, but I did
put the full amount in the strudel. 

Quick Coffee Cake or Blitzkuchen

For the Strudel
1/4 c sugar
1/3 c flour
1/2 c chopped almonds or walnuts
1 1/2 tsp cinnamon
1 1/2 tbsp butter (melted)
~~~~~~~~~~~~~~
For the Cake
2 cups sifted flour
1/2 c sugar
2 tsp baking powder
pinch of salt
1/3 c butter
2 eggs
1/2 c milk
1 tsp vanilla

Preheat the oven to 375F. Combine the dry strudel ingredients and then mix in
the melted butter with a fork until you have crumbs. Set aside.

Sift 2 cups of flour together with sugar, baking powder and salt.  Cut butter
into small pieces and add to dry ingredients, working it in with a pastry cutter
until it has the consistency of a coarse meal.  Beat the eggs well and mix with
milk and vanilla.  Make a well in the center of the dry ingredients and add in the
egg mixture.  Stir together gradually, just enough so that the mixtures combine-
do not overmix.


Butter and flour a 9" round cake pan, turn batter into it.
**quick sidenote:  I really had to work at spreading the batter
out- try to keep it as even as possible so that everything cooks the same.
I worried that it wouldn't be enough cake, but it all worked out.
Sprinkle strudel onto the batter and bake for about 25 minutes
or until a skewer comes out clean. Serve warm or cold, and cut servings
right out of the pan.

 **eating this cake right out of the oven is absolute heaven.

Recipe of the Week

This next item caused one of those "Oh my god, this is perfect,
I can't believe that I made it" moments.  It involved pie crust,
which has never been my strong point-but as it turns out
I make a pretty badass pie crust.....as long as it's not being used in a pie.















I had some rhubarb and strawberries so I decided on mini galettes.
Not as time consuming, stressful, or messy as a pie.
You can substitute any fruit filling, blueberries are coming
back right now and cherries should be too- so feel free to
experiment with your favorite.

Other Notes:
*I used less sugar than the recipe called for. You can use anywhere from
1/2 c to 2 cups of sugar.

*If you make this on a hot day, you will have to work quickly with the dough,
if it seems like it is getting too soft just put it in the fridge until you need it.


Mini Rhubarb and Strawberry Galettes
















 Pate Brisee, do not divide into 2 disks
All-purpose flour, for dusting
about 3-4 pieces of rhubarb, cut into 1/2" pieces
1 c quartered strawberries
1/4  c cornstarch
1/2 c sugar (the original recipe called for 2 cups)
Coarse sanding sugar, for sprinkling


Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece
to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined
rimmed baking sheets, arranging several inches apart.
(If rounds become too soft to handle, refrigerate until firm,)

In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and sugar.

Cover each round of dough with a heaping 1/2 cup rhubarb mixture,
leaving a 1-inch border.  Fold edges over rhubarb filling, leaving an opening in center; 

gently brush water between folds, and press gently so that folds adhere. 

Refrigerate or freeze until firm, about 10-15 min.

Preheat oven to 400 degrees. Brush edges of dough with water, 

and sprinkle with sanding sugar. Bake until crusts are golden brown, 

about 30 minutes. Reduce heat to 375 degrees, and bake until 

juices bubble and start to run out from center of each galette, 15 minutes more. 

Transfer to a wire rack, and let cool completely before serving.

Original Recipe from Martha Stewart

Recipe of the Week

I've been trying to cut down on our food waste lately.
Cleaning out the fridge is always an eye opener,
so after the last time I vowed that I would try not
to be such a waster.

So today when I saw that our bananas were beginning to spoil,
I immediately thought of banana bread.
This ended up working out on 2 parts, I got to use
the bananas and the small amount of walnuts that was leftover.

Here's to the beginning of a less wasteful kitchen!


Banana Nut Bread





















1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
A pinch of nutmeg
1/3cup sugar
1/3 cup butter, softened
2 eggs
2 or 3 mashed bananas
1 teaspoon vanilla
chopped walnuts (as much or as little as you like)


Preheat the oven to 350F.
Grease a loaf pan and set aside.

Sift the flour, baking powder, baking soda, salt,
cinnamon, nutmeg, and sugar into a large bowl.

Add in the eggs, bananas, vanilla, and softened butter.
Mix until just combined, then stir in walnuts.
Transfer mix to the greased loaf pan and bake
for 40-45 minutes or until skewer comes out clean.

After baking turn out loaf from pan
and let cool completely.
-or- slice it while it's warm and
slather it in butter...for a slightly
unhealthy (but sooo delicious) snack.

Recipe of the Week

I realized today that I haven't done
any cooking recently. With the passing of
the dude we've kind been doing the take out
thing. But I'm going to get back on top of
my cooking game this week.

I bought this month's Bon Appetit yesterday and
was intrigued by the Pantry Raid recipes.
Easy desserts that shouldn't require any extra shopping-
as long as your pantry is well stocked.
I chose the Fudgy Meringue Cookies, and the only
thing that I didn't have in my arsenal of ingredients
was cream of tartar.

Whether you have all the ingredients or not, these
are great cookies to make in a pinch if you are
entertaining, need a quick gift, or just want to sit
down with chocolate goodness and a big glass of milk.


















Fudgy Meringue Cookies
(taken from this month's Bon Appetit)

*Non-stick vegetable oil spray
*1c bittersweet chocolate chips, divided
*1 1/2c powdered sugar, divided
*1/3c unsweetened cocoa powder
*2 tsp cornstarch
*2 large egg whites, room temperature
*1/2tsp vanilla extract
*1/8 tsp salt
*1/8 tsp cream of tartar

Pre-heat oven to 350F
Coat large rimmed baking sheet with non-stick spray

-Melt 1/2c chocolate chips, either in double boiler
or in the microwave. Let chocolate cool, about 10min

-Whisk 1/2c powdered sugar, cocoa, and cornstarch in a small
bowl.

-Using an electric mixer, beat egg whites, vanilla, salt
and cream of tartar until soft peaks form. Gradually add remaining
cup of powdered sugar. Continue to beat until whites are thick
and glossy.



















Beat in cocoa mixture. Fold in melted chocolate, and
then chocolate chips.

















-Drop batter by rounded tablespoons onto prepared sheet.
Bake cookies 7 minutes, turn tray and then continue to bake for
another 6 minutes or until dry looking and cracked.
Cool cookies on sheet 5 min, then transfer to wired rack.

*These are best eaten the day that they are made.
*I only used half a cup of chocolate chips, and one cup of
powdered sugar because that was all that I had left!

Recipe of the Week

I've loved Chicken and Dumplings for as long
as my MomMom has been making them for me.
My mom can also make a pretty great batch, and
now, so can I.

Mine is a bit different, as it comes from my trusty German
cookbook. But they are still just as satisfying as
MomMom's recipe.

This recipe below is a smaller portion than what the book calls for,
just because I'm only cooking for 2, if you are cooking for more
you can double everything.


Stewed Chicken with Dumplings
(Huhnereintopf mit Mehlklossen)


















*2 Chicken legs with thigh
*salt
*3 tbsp butter
*1 small onion, diced
*3 tbsp flour
*1 whole stalk of celery, and one stalk of celery, sliced
*Fresh Parsley, chopped, about a handful
*2 carrots, peeled and sliced
*8 Peppercorns
*1 small Bay Leaf
*Chicken stock or hot water to cover
(I used 1 carton of chicken stock and 1 1/2 c water)
*Flour Dumplings (recipe below)

















Rinse chicken pieces and dry thoroughly on paper towel.
Sprinkle with salt. Heat butter in 3 quart casserole or stew pot
and after hot and bubbling, add chicken and diced onion.
Saute' slowly until chicken and onion take on bright golden
color. Don't let them brown. Sprinkle with flour and continue
cooking until flour is absorbed and begins to take on
a light golden color.


















Add celery, parsley, carrots, peppercorns and bay leaf.
Cover with hot water and stock. Bring to a boil, cover,
reduce heat and simmer for about 2 hours or until chicken begins to
come away from the bone.

















Now it's time for the dumplings, you'll need:
*2c sifted flour
*2 tsp baking powder
*1tsp salt
*2 tbsp butter
*milk
*1 tbsp caraway seeds (optional)

Sift together flour, baking powder, and salt. Add caraway seeds
Using a potato masher or pastry blender cut in the butter as
you would if making a pie crust until mixture has texture of
coarse meal. Gradually add milk and blend in with fork until batter
is the consistency of thick, cooked oatmeal porridge.
Using 2 spoons, drop dough into pot, allowing them to rest on top
of the meat and vegetables. Cover and simmer for 15 minutes without
removing the cover.

















After the dumplings have been steamed, remove from heat and serve.
Additional salt and pepper can be added if desired

Recipe of the Week

In keeping with my New Year's Resolutions,
I broke out my Chinese cookbook last Saturday night
and made 2 things that I was intimidated by.

Scallion Bread and Sweet and Sour Pork.
Today is all about the Scallion Bread.

Similar to the scallion pancake, but not as thin
or as greasy. It was quite delicious.



Scallion Bread

2c All purpose flour (unsifted)
1tsp salt
3/4c boiling water
2tbsp baking powder
1/2c cold water
2 scallions: chopped into pea sized pieces
1/2c oil (I used grapeseed)



*In a mixing bowl, place 1 cup of flour and salt and mix well.
make a well in the flour and pour in the boiling water.
Mix and knead well.
sidenote:*The warm dough will be extremely sticky, I'd use a spoon
for the first mixing and then keep adding flour when combining it
with the cold dough.

*In another mixing bowl, mix the baking powder and
remaining cup of flour; add cold water.
Mix and knead well.


















*Combine hot and cold doughs and knead until they are combined.
Put in a covered bowl and let rest at room temperature for 2 hours
or more (the dough should become soft and sticky)


















*Sprinkle flour on a board, divide dough into 2 equal portions,
and roll each into a ball. With a rolling pin, roll each ball into a pancake
1/4-1/3" thick and 10" in diameter. Sprinkle each pancake with scallions
and press into the dough.

















*Heat 3-4 tablespoons of oil in a large skillet. Pan fry one at a time
over low heat in a covered skillet. Turn once so that both sides
are golden brown. Cut into large slices. Serve hot.




































Recipe taken from The Classic Chinese Cookbook
by:Mai Leung

Recipe of the Week

Have you ever read the ingredients list of
the store bought tortillas? It's nauseating.
You are getting preservatives, additives, and
probably some form of sugar-since they add it
to everything now.

There are 5 ingredients in tortillas.
not 50. Just 5.

Flour Tortillas

4c flour
1/8 tsp baking powder
1/2 c lard
1 1/2 tsp sea salt
1c lukewarm water

*Yes, lard. Buy it from a farmer or butcher- I used this
rather than factory made crisco. Do your research on lard,
it was just another victim of the Great American Fat Scare.

Place the 4c of flour and the baking powder
into a large bowl, whisk together.
Add in the lard and combine using your hands.
Work the lard into the flour until you have
a mealy consistency.

In a separate bowl, add the salt into the
lukewarm water and stir. Slowly drizzle the water/salt mixture
over the flour while slowly mixing it in with your hand.
Knead the dough until it is no longer sticky,
shape into a ball, and transfer to a plate.
Cover the plate with the bowl you just used and
let that sit for 20 minutes.



















After the 20 minutes slice the dough into 12 pieces,
and roll each into a ball and lightly flatten the top.
Once all have been rolled and flattened cover with a piece
of saran wrap and let sit for another 20 minutes.



















Heat a large griddle or pan over medium heat, and
roll out a piece of the pre-shaped dough on a lightly floured
surface. You want roll it out as thinly as possible- a trick is to
peel it up and rotate the dough each time you roll. This will avoid
sticking and make the counter to pan process a little easier.
*Because I used a pan, they had to be a certain size so after I rolled the dough out
I traced around a small plate with a knife and cut out a small (pan sized) circle

This was one of the few that I didn't trace, that's why the shape is all
funky. I haven't mastered the art of rolling dough into a perfect circle yet.


















Place the tortilla onto the hot pan/griddle and let cook for
15-20 seconds. flip. Give the second side 15-20 seconds. flip.
continue this until it starts to lightly brown on both sides. Remove from heat.
Repeat this process with the rest of the dough.


















Before you know it, you have a pile of homemade tortillas.

Recipe of the Week

In the winter, it's especially hard
for me to eat healthy. Sometimes the
dishes that are really good for you
can be a little on the light side
and when it gets cold out, I only want
cream sauce, heavy pastas, cheese, bacon,
butter etc.

Maybe it's some subconscious primitive
part of me that's trying to accumulate
a nice layer of hibernation fat?
Or maybe I'm just a sucker for rich foods?
Who knows.

Polenta has been one of those indulgences lately.
(It can be done in a healthy way,
by foregoing the butter and cream-
but who wants to miss out on that!?)
I picked some up from the greenmarket
and have been making it for breakfast.
Yes, I said breakfast.

The bf and I have had it a couple different ways


















* avec Blueberries, Pecans and Maple Syrup (pictured above)
* Poached Egg, Diced Bacon, and Parmesan
* Poached Egg, Parmesan, and Hot Sauce

All you need is this basic polenta recipe and you can go from there
and get creative with the toppings.

Polenta

*5c water
*1c Polenta (not the instant kind)

*1 tbsp salted butter(optional)
*2 tbsp heavy cream (optional)

Bring the 5c of water to a boil in a large pot, pour the polenta
into the water in an even stream while constantly whisking.
Once the polenta is incorporated lower the heat to medium
and let thicken, stirring occasionally.
Let it cook for 7-10 minutes (depending on the polenta)
or until it reaches your desired thickness.
Remove from heat and either serve immediately or let it
solidify a little before serving.

(After removing from the heat you have the option of adding
1 tbsp of salted butter and 2 tbsp of heavy cream. I usually add
these ingredients as they tend to add an extra something to the dish.
But feel free to omit them)

Recipe of the Week

In lieu of a recipe this week,
I wanted to clarify (for myself,
and anyone that might be interested)
my culinary hopes for 2011.

I want to learn my Mom Mom's recipes and
be able to make them as good as she does.

Mainly, her pierogies, chicken and dumplings,
and holiday breads. I'll be setting up cooking dates
with her, and absorbing (and documenting) every step.
My Mom Mom is an amazing cook.

Another goal is to get a basic grasp on Asian and Indian
dishes. I want to conquer pork buns, pho, samosas,
curries, naan, saag paneer, etc. Creating a diverse
kitchen is extremely important to me. The bf and I
are always eating all kinds of food, so why not
be able to make all of that in my own home?
















I also want to make at least one recipe a month
that scares me. i.e: those fancy cakes, anything with multiple
layers of genoise, tuiles, mochi, caramels, geez all kinds of things.
I want to be brave this year.

Recipe of the Week

Whoopie pies always seemed like an elusive
recipe to me. How do you make them all the same
size? Will the cake be fluffy or more like a cookie?
I just had no idea, but I made the decision to
put them into my holiday cookie rotation,
and they were a success.

















So now I'll pass this on to you.
Because who doesn't love red velvet anything
with a cream cheese icing?

**I did buy a couple special tools for this recipe:
~a cookie scoop
~disposable pastry bags
~1/4" round pastry tip

They definitely came in handy- if anything
I say absolutely go for the cookie scoop as
it helps with uniformity of the cakes.

For the Cookie/Cake:

* 1 ounce semisweet chocolate
* 1 ounce milk chocolate
* 12 tablespoons butter, melted
* ½ cup sour cream
* 2 eggs
* 1 teaspoon apple cider vinegar
* ½ teaspoon vanilla
* 1 tablespoon red food coloring
* 2 ¼ cups all purpose flour
* 1 cup granulated sugar
* ¼ cup cocoa powder
* 2 teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon salt



















For the Filling:

*8 ounces cream cheese, room temperature
*3 tablespoon butter, room temperature
*2 ½ cups confectioners’ sugar
*1 teaspoon vanilla

1. Preheat oven to 375 degrees.
2. Melt chocolate on a double boiler or in the microwave.
3. Sift together flour, sugar, cocoa powder, baking powder, baking soda in a bowl. Whisk it to make sure it is well combined.
4. Place butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl. Mix on medium low speed until well combined.
5. With mixer on slowest speed, add dry ingredients to wet ingredients gradually. Mix just until combined.
6. Add melted chocolate and mix until well combined.
7. Use a scoop to fill parchment lined trays with cookies.
8. Moisten fingertips with water and smooth out any rough edges on your cookies to ensure good circle shapes.
9. Bake for 9-10 minutes or until sides are somewhat firm and top springs back when pressed.
10. Allow cookies to cool on tray for 5 minutes before transferring them to a cooling rack to cool completely.
11. Place all of the filling ingredients in a mixing bowl. Mix on medium speed until smooth.
12. Apply filling to one cookie with a knife or piping bag and tip. Sandwich with another cookie.
13. Store in an airtight container.

Recipe of the Week

I was at our little Sunnyside market last Saturday
and I made an impulse buy of a box of chestnuts.
They seemed like a festive ingredient, but I had no
idea what I would use them for.

I think that this will make a nice starter
for our mock-Christmas dinner tomorrow night.
I'm making a Chicken with some of the fixins,
we'll be having a good amount of wine, and
a pumpkin pie.
















Source


Chestnut-Mushroom Soup

* 1 pound fresh chestnuts
* 6 ounces cremini mushrooms
* 2 ounces shiitake mushrooms, stems removed
* 2 tablespoons unsalted butter
* 1 tablespoon extra-virgin olive oil
* Coarse salt and freshly ground pepper
* 1 small onion, chopped
* 1 garlic clove, halved
* 8 sprigs fresh thyme, plus leaves for garnish
* 6 cups homemade or store-bought low-sodium chicken stock
* 2 cups water
* 1/2 cup heavy cream

1. Preheat oven to 350 degrees. Using a paring knife,
make an incision in each chestnut about 1/8-inch deep
through the shell and into the flesh, cutting almost
all the way around nut. Transfer to a rimmed baking sheet.
Roast until chestnuts are tender when pierced with the paring knife,
about 35 minutes. Turn off oven. Leaving sheet in oven,
remove several chestnuts at a time. Working quickly,
place each chestnut in a kitchen towel, and remove and
discard shell and inner skin.

2. Roughly chop all but 2 cremini and 2 shiitake mushrooms.
Heat 1 tablespoon butter with olive oil in a small stockpot
over medium-high. Add chopped mushrooms, and season with salt and pepper.
Cook mushrooms, stirring occasionally, until they start to brown,
about 5 minutes. Add onion, garlic, and thyme sprigs.
Reduce heat to medium-low; cook, stirring occasionally,
until onions are translucent, about 8 minutes.
Add all but 4 peeled chestnuts, and cook until golden,
about 5 minutes. Add stock and the water, raise heat to high,
and bring to a boil. Reduce heat; simmer until chestnuts
are falling-apart tender, about 1 hour. Remove and discard thyme sprigs,
and let soup cool slightly.

3. Pass soup through a fine sieve into a bowl; transfer solids
in batches to a food processor or blender, and puree until completely smooth.
Add strained liquid, and process 1 minute. Return soup to stockpot,
and season with salt and pepper.

4. Cut the remaining 4 chestnuts and 4 mushrooms
into 1/4-inch-thick slices. Melt remaining tablespoon butter
in a small skillet over medium-high heat. Saute sliced chestnuts
and mushrooms until crisp and golden brown, 3 to 4 minutes.

5. Just before serving, heat soup over low. Stir in cream,
and remove from heat. Ladle soup into shallow bowls; garnish with
sauteed chestnuts and mushrooms and the thyme leaves.

Recipe of the Week

Back from a weekend of eating
more sweets than I care to remember,
I'm going on a mini detox this week.
Lots of veggies, fruits and juices.

This post on Smitten Kitchen
caught my eye. I'll be making this tomorrow.














photo and recipe source

Spicy Squash Salad with Lentils


3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash or sugar pumpkin
(1-inch cubes) (from about a 2-poudn squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika*
1/2 teaspoon coarse salt
4 cups baby arugula
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaves (optional)
1 tablespoon red wine vinegar, plus additional to taste
Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)

Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, pumpkin, any oil you can scrape from the baking sheet with arugula, if using, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired. Divide among plates and pass with remaining goat cheese to sprinkle.

Recipe of the Week

This is now one of my favorite dishes of
all time. I've been making it a lot
because it's fairly easy and completely
satisfying.

I'm generally not a big mushroom person but,
I've been trying to get into them for awhile
and this finally did it. The first few times I
made it I used Honey mushrooms and the most
recent time, I used Cremini. Both work well.

If you can't find spaghetti squash this also tastes
great over pasta. The bf and I recommend adding
some butternut squash if you take the pasta route.

Oh! and I've also switched the spinach to dinosaur kale,
it cooks just as quick and is packed with all kinds of good stuff.

















source



Spaghetti Squash with Turkey Meatballs

• 1 spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and freshly ground pepper
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh oregano
• 1/2 ounce grated Parmesan cheese (3 tablespoons)
• 1 tablespoon dried breadcrumbs
• 8 ounces lean ground turkey
• 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
• 1 cup homemade or store-bought low-sodium chicken stock
• 4 ounces baby spinach (about 5 cups), washed well

Directions

1. Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
2. Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
3. Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
4. Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
5. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Recipe of the Week

Another pumpkin recipe for you,
this time in the form of a cake.
What a cake it is too, I couldn't stop
eating the icing-so be warned.

**2 notes with the icing:
double the recipe for enough to cover the top,
and work fast because it sets quickly.

You can find the recipe here

Recipe of the Week

Brussels Sprouts were never a favorite of mine,
I think that most people feel that way.
But I found this recipe in Bon Appetit
last year and they have been a
fall/winter staple ever since.



















source

Brussels Sprout Slaw with Maple Pecans

* Nonstick vegetable oil spray
* 1 cup large pecan halves
* 1/4 cup pure maple syrup
* 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup whole grain Dijon mustard
* 2 tablespoons apple cider vinegar
* 2 tablespoons fresh lemon juice
* 1 tablespoon sugar
* 1/4 cup vegetable oil
* 1 1/2 pounds brussels sprouts, trimmed

Preparation

*
Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely.
*

*
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
*
Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels.
*
Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.
*
Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.



~The nice thing about this dish is that you can make it a day ahead,
just don't mix in the pecans until you are ready to serve it~

Recipe of the Week

This week is all about Pumpkin Bread.
















Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup pumpkin purée**
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice


Preheat oven to 350 F.
Butter and flour a loaf pan, mine is 9x5x3".

Sift flour, sugar, salt, baking powder, and baking soda
into a medium sized bowl. whisk lightly to combine.

In a large bowl, whisk the puree, olive oil, water, eggs, and spices.

Add flour mixture into the large bowl and whisk til just combined,
do not overmix.

Pour batter into the loaf pan and bake for about 50-60 minutes,
a cake skewer poked in the very center of the loaf should come out clean

** I do recommend using fresh pumpkin.
(There is nothing wrong with canned pumpkin,
but why not use an ingredient when it's at its peak??)

It's very easy to roast and puree, and can be done
a day or 2 ahead. Set the oven to 350 F, cut the pumpkin
in half lengthwise, and scoop out the guts and seeds.

( bonus: roast up the seeds with some salt and cayenne pepper!!)

Place halves cut side down on a baking sheet and roast
for about 45 minutes. Let cool, then peel or cut off the skin,
slice in to smaller pieces and place in food processor.
Process til it has a smooth texture.
Store in the fridge, it should last about a week.

Recipe of the Week

I have found another use for my
delicious concord grapes.

This recipe was taken from Lottie + Doof
but I've peppered some notes in, they will
be in italics

Concord Grape Jam Tart

serves 8 to 10

Dough:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 8 oz (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
• 1/4 cup ice water

Jam:

• 1 1/2 pounds Concord grapes, stems removed
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• Salt
• 1 large egg, lightly beaten
• Coarse sanding sugar, for sprinkling
• Crème fraîche, for serving

Make the dough: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into two disks. Wrap each in plastic, and refrigerate for at least an hour (or up to two days).

Make the jam: Combine grapes and lemon juice in a medium non-reactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve (you should have 1 1/2 to 2 cups of juice). Return juice to saucepan over high heat, stir in granulated sugar and a pinch of salt, and bring to a boil. Reduce heat to medium-high and simmer rapidly until mixture reaches 220° F on a candy thermometer, about 8 minutes. Transfer jam to a bowl to cool, stirring occasionally as it sets. The jam should be thick and spreadable.

*Due to a broken candy thermometer I scorched the first batch of jam, while trying to get it to reach 220 degrees. The second time around I made it sans thermometer and gave it about 10 minutes on the stove until it thickened properly.

Assemble: On a lightly floured surface, roll out each disk of dough to 1/8 inch thickness. Transfer one round to parchment-lined baking sheet, and fit the other round into a 9 1/2-inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm. Using the wide base of 2 pastry tips, or anything else you can find, cut clusters of holes in dough on baking sheet and return to freezer until firm.

*I used a house shaped cookie cutter

Preheat oven to 375° F. Spread 1 cup of jam over dough in tart pan. Brush top edge of tart dough with egg. Slide remaining round on top. Press edges to seal and trim excess dough. Brush top with egg, then sprinkle with coarse sugar. Refrigerate for 30 minutes.

Bake tart for 15 minutes, then gently tap pan on counter to release air bubbles. Return to oven and bake until golden brown and bubbling, 15-20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with crème fraîche.

**This recipe was surprisingly easy (despite the thermometer debacle) and delicious. I recommend serving it with just a little bit of unsweetened whipped cream, or with some peanut butter brittle ice cream.yum.