Recipes

Blue Hubbard Pie with Maple Syrup


Makes one 9 inch pie

Crust:
-1¼ cups all-purpose flour
-1 t. salt
-1 t. sugar
-4 T. cold, unsalted butter, cut into small pieces
-3 T. cold vegetable shortening
-3 T. ice water

Filling:
-1 ½ c. blue Hubbard baked squash puree
-4 eggs, lightly beaten
-¾ c. pure maple syrup
-½ c. half-and-half
-½ t. salt
-1 t. ground cinnamon
-½ t. ground nutmeg

To make the squash puree, halve and clean the squash and cut into
6-inch pieces. Roast at 400° for about 1 hour. Scoop the flesh from
the skin, drain the liquid and pulse in a food processor. One 10-pound
squash yields 8 cups of puree.

To make the crust, combine the flour, salt and sugar in a medium-size
bowl. Rub in the butter and the shortening until the mixture resembles
coarse meal.

Gradually stir in the ice water, being careful not to overwork the
dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for
1 hour. Preheat oven to 400°.

Roll out the dough and fit it into a 9-inch pie shell. To make the filling,
whisk all ingredients together until smooth. Scrape into the pie shell
and bake for 10 minutes. Reduce the heat to 325° and continue baking
until the filling is set, about 50 minutes. Cool.

Top with whipped cream sweetened with maple syrup. Enjoy!

From Molly O’Neill on nytimes.com

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Sautéed Collard Greens with Roasted Beets and White Northern Beans in Garlic and Oil

-2 bu. of collard greens, stems removed & chopped into bite
sized pieces
-1 bu. beets, washed well (use beet greens, chard, kale or
spinach to supplement the collard greens if you need to)
-1 entire bulb of garlic, minced
-1 to 2 c. cooked white beans
-extra virgin olive oil
-sea salt, to taste
-black pepper, to taste

Wrap the beets in foil, place them on a cookie sheet and put
them into a preheated 400° oven for about 45 minutes to an
hour or so (or until they are tender).

In the meantime, coat a large sauté pan with olive oil and
gently heat. Over a low heat, toss in minced garlic and stir.

Next, add in chopped collard greens and sauté until tender.
Once the beets are cooked, remove from oven and let cool for
about 30 minutes or so. Open the beets and remove the skin
with your fingers (they should come off easily).

Cut the roasted beets into bite sized chunks and add to the
collard green sauté mixture and stir.

Lastly, add the cooked beans and warm the sauté mixture.
Season to taste with sea salt and black pepper. Enjoy!

Adapted from apassionforhealthyliving.com, 3/12… Read the rest

Lentil Salad with Carrots, Tomatoes and Bell Peppers


Serves 4

-1/2 lb. brown lentils, rinsed
-2 bay leaves
-2 cloves garlic, minced
-1 yellow bell pepper, cored, seeded & diced into 1/2-inch pieces
-1 red bell pepper, cored, seeded & diced into 1/2-inch pieces
-1/2 c. diced carrot
-1/2 c. chopped yellow or beefsteak tomato
-1/3 c. crumbled reduced-fat feta
-1/4 c. thinly sliced Kalamata olives
-1/4 c. diced red onion
-1/4 c. fresh chopped parsley
-1/4 c. red wine vinegar
-2 T. olive oil
-3/4 t. salt
-1/4 t. freshly ground black pepper

Place lentils, bay leaves, and garlic in a large saucepan.
Add water to cover and bring to a boil. Turn heat to
medium-low, cover and simmer for 30 to 40 minutes,
until lentils are tender.

Drain, discarding bay leaves. Transfer to a bowl. Add
peppers, carrot, tomato, feta, olives, onion, and parsley.
Toss to combine.

In a separate bowl, whisk together vinegar, oil, salt, and
black pepper. Pour over lentil mixture and toss. Enjoy!

Adapted from epicurious.com, 5/05

 

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Radicchio, Fennel, and Olive Panzanella

Serves 4

-6 oz. country-style bread, torn into bite-size pieces
(about 4 cups)
-1 T. finely grated lemon zest
-½ c. olive oil, divided
-Kosher salt & freshly ground black pepper
-1 small shallot, finely chopped
-2 T. fresh lemon juice
-2 T. red wine vinegar
-1 T. chopped fresh oregano
-1 small head radicchio, torn into bite-size pieces
-1 small fennel bulb, thinly sliced
-1 c. fresh flat-leaf parsley leaves with tender stems
-½ c. green olives, pitted, halved
-3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
-3 oz. hard salami, thinly sliced (optional)

Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil
on a rimmed baking sheet; season with salt and pepper.

Bake, tossing occasionally, until crisp on the outside but still
chewy in the center, 8–10 minutes. Let cool.

Whisk shallot, lemon juice, vinegar, and oregano in a large
bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

Add radicchio, fennel, parsley, olives, cheese, salami, and bread
to dressing; toss to combine. Enjoy!

DO AHEAD: Salad can be dressed the night before. Cover and
chill.

Recipe by Dawn Perry on bonappetit.com, 4/14

 

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Roasted Chestnuts

Chestnut season runs from early October through late
December. Look for healthy, unwrinkled shells and a
glossy brown surface.

Dingy or mottled shells may indicate mold, and small
pinholes likely indicate that worms have been drilling;
avoid such nuts.

Fresh chestnuts are firm to the touch and heavy in the
hand, with no space between the shell and the meat of
the nut inside.

First, using a sharp knife, make an incision about 1/8-inch
deep through each chestnut shell, just into the flesh of the
nut, and work your way almost around its circumference.

After slitting the shells, transfer the chestnuts to a
chestnut roasting pan or a rimmed baking pan, and roast
them in a 350-degree oven for about 35 minutes.

While the chestnuts are hot, remove and discard each
shell and the papery skin.

Warm chestnuts are delicious by themselves, but you can
also use them in desserts and hearty soups.

From marthastewart.com

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Deborah Madison's Potato and Green Chile Stew

Deborah Madison’s Potato and Green Chile Stew

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Serves 1 to 2

-1 or 2 Poblano chiles, roasted & peeled
-1 T. sunflower seed oil or other vegetable oil
-1 small onion, diced
-1/2 t. ground coriander
-1/4 t. ground cumin
-1 garlic clove, minced
-5 small potatoes (a scant pound) peeled & chopped into
1 1/2-inch chunks
-Salt & pepper
-1 c. chicken or veggie stock (or water)
-Sour cream (or Greek yogurt) to finish
-Chopped cilantro to finish

Chop the chiles coarsely. Heat the oil in a wide pot; add the
onion and cook over medium-low heat, stirring frequently until
softened, about 4 minutes.

Add the coriander, cumin, garlic, and potatoes, followed by the
chile, along with 1/2 teaspoon salt and give a stir. Cook together
for a few minutes, then add the water or stock. Bring to a boil,
then lower the heat to a simmer. Cook and cover until the
potatoes are completely softened, about 25 minutes. Taste and
season with salt and pepper.

At this point you can mash the potatoes, or at least a few of
them to give the dish a creamy sort of background, if desired.

Pour into a bowl; add a dollop of sour cream and the chopped
cilantro. Enjoy!

From What We Eat When We Eat Alone, Deborah Madison
(2009) on food52.com

 

 

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Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Serves 8

-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
trimmed
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Salt
-Freshly ground black pepper

Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.

Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
another use).

Toss fennel with radicchio, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!

By Gina Marie Miraglia Eriquez, Gourmet Live on
epicurious.com 4/12

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Colored Bell Pepper and Tomato Sauce with Basil

Colored Bell Pepper and Tomato Sauce with Basil

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-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-kosher salt
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 tablespoons butter, at room temperature
-1 to 2 tablespoons of olive oil

Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.

Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.

Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.

After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!

Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

395392Serves 8

-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
trimmed
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Salt
-Freshly ground black pepper

Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.

Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
another use).

Toss fennel with radicchio, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!

By Gina Marie Miraglia Eriquez, Gourmet Live on
epicurious.com 4/12

 

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Fagioli a Corallo in Umido (Romano Beans with Tomatoes)

Fagioli a Corallo in Umido (Romano Beans with Tomatoes)

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Serves 6

-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)

In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.

Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.

Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.

Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.

Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!

From Rome, by Constance Snow, 2005

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