Baked Gnocchi with Butternut Squash & Bacon in a Sage Cream Sauce

March 11th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 pound Potato Gnocchi, cooked (recipe follows)
1½ cups butternut squash, roasted, peeled and cubed small
3 slices bacon, fried and crumbled
1 cup purple or Tuscan kale, chopped fine
2 tablespoons fresh sage, chopped fine
½ cup heavy cream
½ cup parmesan cheese, finely grated
3 tablespoons butter, cubed
Salt
Pepper
Nutmeg, freshly grated

Directions

Preheat oven to 375°F. In a large mixing bowl combine all ingredients until well mixed. Grease a shallow pan (one that the mixture will fit in compactly, not closely). Place the mixture in the greased shallow pan and sprinkle some parmesan cheese on top. Place in the oven and bake for about 30 minutes or until brown and bubbly.

Potato Gnocchi

Makes 2 pounds Gnocchi

Ingredients

2 pounds Yukon gold potatoes, peeled and baked
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon salt

Directions

Mash the potatoes and push through a ricer or food mill. Place the smooth potatoes in a mound on a cutting board. Drizzle a little more than half the egg and sprinkle half the flour over the top. Using a bench scraper, slowly incorporate the egg and flour into the potato by pushing the scraper under and over the mixture, until all of the egg and flour is incorporated. The dough should become moist and pillowy, not sticky (small amounts of flour can be added to the dough to keep it from getting sticky).
When all the ingredients appear mixed, do a final mixing using hands to make sure all ingredients are incorporated and that dough had become soft and pillowy. Cut dough into 10 pieces and roll each piece into a long rope about the thickness of an index finger. Dust with flour as needed.

Proceed with shaping the gnocchi using one of the gnocchi methods, such as the Traditional Fork Method, the Gnocchi or Cavatelli Board Method, or simple Rope & Cut Method.

Summer Squash Soup with Mint Pesto

August 11th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ tablespoon red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Shaved Summer Squash Salad with Chili and Mint and Toasted Pine Nuts

August 11th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

4-5 Summer Squash, cut into ribbons (using a mandolin)
1 cup fresh mint leaves, chopped
¼ cup olive oil
1 tablespoon lemon zest
2 cloves garlic, chopped superfine
2 tablespoons fresh red chili, deseeded and chopped superfine
4 tablespoons pine nuts, toasted

Directions

In a mixing bowl mix together the squash, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.

Heirloom Squash & Chili Mint Salad

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

5 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
3 tablespoons olive oil
2 teaspoons lemon zest
1 tablespoon lemon juice
2 cloves garlic, chopped superfine
1 -2 teaspoons fresh red chili, deseeded and chopped superfine
3 tablespoons pine nuts, toasted
Salt

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.

Grilled Summer Vegetables with Wood Sorrel Butter

July 4th, 2011 § 0 comments § permalink

Serves 4

A colorful combination of summer’s wild and cultivated ingredients, this recipe combines the smokiness of grilled vegetables with the lemony tang of wood sorrel (Oxalis).

I use a stovetop cast iron grill for these veggies, but if you’ve already got the outdoor grill fired up by all means use it. For outdoor grilling, skewer the vegetables before cooking.

Ingredients

4 cups chopped summer vegetables, 1-inch chunks (summer squashes and eggplant are especially good)
1 tablespoon olive oil
1 cup wood sorrel leaves
¼ cup butter (vegan option: use additional olive oil instead)
Salt to taste

Directions

Heat the grill over medium high heat. Toss the vegetables with the oil. Arrange the vegetables on the grill so that they are not touching (leave a little space between pieces if doing skewers). Grill for 5 minutes. Turn over and grill for another 3-5 minutes until vegetables are tender.
While the veggies are grilling, melt the butter in a small saucepan over low heat. Add the wood sorrel and stir until the leaves are just wilted. Remove from heat.
Put the grilled vegetables on a serving plate. Sprinkle with salt to taste. Spoon the sorrel in melted butter over the vegetables. Serve hot or at room temperature.

Summer Squash Soup with Basil-Mint Pistou

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Spicy Black Bean Squash Cheese Tamales with Spicy Red Pepper Sauce

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the black bean squash

2 cups cooked squash (winter squash or zucchini), cubed
1 cup black beans, dried and cooked or canned
1 red pepper, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno, roasted, destemmed, peeled, deseeded, and chopped
1 teaspoon salt
1 teaspoon cumin seeds, toasted
½ cup fresh cilantro leaves
½ cup goat cheese, crumbled

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For spicy red pepper sauce

2 red bell peppers, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno pepper, roasted, destemmed, peeled, deseeded, and chopped
Juice and zest of 1 lime
¼ cup champagne or citrus champagne vinegar
¼ cup vegetable stock
1 teaspoon salt
1 teaspoon cumin

Directions

For the black bean squash

Place all ingredients (except herbs) in a medium mixing bowl and combine. Set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons bean mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

For the spicy red pepper sauce

In a blender place all ingredients, blend until smooth.

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Butternut Squash Cannelloni

November 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups butternut squash, prebaked to soften
½ cup parmesan cheese (more for topping)
12 premade pasta sheets

INGREDIENTS FOR SAGE BROWN BUTTER SAUCE WITH CHOPPED HAZELNUTS

½ cup butter
¼ cup sage leaves, chopped
¼ cup toasted hazelnuts

PREPARATION

Preheat oven to 350°F.
Use 1 tablespoon of butter to grease the casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until tanslucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, add onions and garlic and rest of ingredients up until pasta sheets. On a cutting board, place a pasta sheet and spoon a line of filling down the middle, roll and place seam side down in casserole. Continue until finished with all sheets.
In a small saucepan over medium heat, add butter and cook until brown and butter solids have sank to the bottom. Add sage leaves and hazelnuts and remove from heat. Pour sauce over cannelloni and sprinkle with cheese. Bake for 20 minutes or until warm. Serve immediately.

Butternut Squash Cannelloni

Spaghetti Squash with Parsley Pesto

November 4th, 2010 § 1 comment § permalink

Serves 6

INGREDIENTS

1 medium spaghetti squash
½ cup walnuts or peacans, toasted
2 garlic cloves
2 cups fresh parsley leaves
¼ to ½ cup extra virgin olive oil
Juice and zest of one lemon
½ cups Asiago cheese, grated
Salt and pepper to taste

PREPARATION

Preheat oven to 375°F.
With a knife, slice three to four little slits into each squash so it won’t explode while cooking. Place the squash in a roasting pan and bake in the oven for about an hour. Once the squash has cooked, remove it from the oven and allow it to cool.
In a blender, place nuts, garlic, parsley, lemon zest and juice, Asiago cheese, extra-virgin olive oil and season with salt and pepper and blend until incorporated. Set aside.
Then, run the tines of a fork through the melt of the squash from top to bottom, creating ribbons much like spaghetti. Put the “noodles” into your serving dish and continue with the remaining squash and season with salt and pepper. Discard the outside “shell”. Top noodles with pesto and serve.

Delicata Squash with Garlic and Herbs

November 4th, 2010 § 0 comments § permalink

Serves 4 as side dish and 2 as main course

INGREDIENTS

2 Delicata squash, cut in half, seeds removed
3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced
2 tablespoons fresh rosemary leaves, chopped
¼ cup fresh thyme leaves, chopped
Salt and freshly ground pepper

PREPARATION

Preheat oven to 375°F.
Place squash in a casserole dish and drizzle with olive oil and coat cut-side of squash with garlic, herbs and season with salt and pepper, cover with aluminum foil. Roast in oven until cooked through, 30 to 40 minutes. Serve immediately.

Delicata Squash with Garlic and Herbs

Acorn Squash Quesadilla

November 3rd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 medium acorn squash
4 tablespoons canola oil (more for frying)
3 tablespoons diced white onion
1 tablespoon minced jalapeño
1 clove garlic, minced
2 peppers, roasted, peeled and cut into strips
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
10-inch flour totillas
1 cup shredded Montery Jack cheese
Tomatillo salsa, recipe follows

PREPARATION

Preheat the oven to 400°F and lightly oil a baking sheet. Halve the squash, scoop out the seeds and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes or until soft.
When cool enough to work with use a paring knife or your hands to peel the skin off each slice and chop the squash and put it in a bowl.
In a medium sauté pan, cook the onions, garlic and jalapeño in the oil until tanslucent. Add the pepper strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper, add cilantro and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Place another tortilla on top and sprinkle with more cheese and place in a hot pan with oil, and fry until crispy. Cut the finished quesadilla into 6 triangles. East while warm.

Tortilla Salsa

INGREDIENTS

10 tomatillos, husked and well washed, quartered
½ bunch of scallions, roots and green ends trimmed, cut into big segments
5 garlic cloves
2 jalapeños, roughly chopped
Pinch of cumin
¼ cup fresh cilantro, roughly chopped
Salt

PREPARATION

Puree all ingredients together until very smooth in a blender. Season with salt.

Acorn Squash Quesadilla

Butternut Squash Sage Latkes with Sage Brown Butter

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

A delightful combination of sage and butternut makethese latkes extra special and perfect for cold winter nights.

INGREDIENTS

4 cups butternut squash, peeled and grated
2 medium potatoes, washed, peeled and grated
1 medium white onion, grated
3 eggs beaten
½ cup all purpose flour
3 tablespoons fresh sage, chopped fine
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Sage Brown Butter

INGREDIENTS

1 stick butter, unsalted
3 tablespoons fresh sage, chopped fine
1 teaspoons salt
1 teaspoon pepper

PREPARATION

In a small saucepan melt butter and add sage, sauté on medium high heat  stirring constantly with a wooden spoon until butter browns a little. Take off heat and add salty and pepper. Refrigerate butter mixture and dollop cold butter on hot latkes.

Pork, Squash, Sage & Bean Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 pounds pork shoulder cut into 1 inch cubes
2 cloves garlic, chopped fine
2 medium yellow onions, chopped
1 c butternut squash cubed into 2 inch pieces
1 c cannellini beans, soaked overnight
½ c chopped sage
1 c white wine
1 c vegetable stock
salt and pepper
olive oil

PREPARATION

Heat heavy-bottomed stew pan on medium high heat. Sauté onions and garlic until soft. Add pork and brown well. Add sage and squash and stir well. Add stock, wine, beans, salt and pepper. Simmer on low heat for 1 hour, stirring occasionally.

Garnish with fresh sage and parmigiano-reggiano. Serves 6.

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