Recipes 10/10 &10/11

By admin|October 9, 2012|Information

Fettucini w/ Balsamic Delicata Squash & Bitter Greens

1 lb fresh or dried fettucini
2 Delicata squash (1 to 1 1/2 lb total)
2 Tbls balsamic vinegar
1 Tbls plus 1/2 tsp coarse sea salt, divided
2 Tbls olive oil, divided
1 sweet yellow onion, such as Vidalia, sliced
1/4 lb pancetta, diced (about 2/3 C)
1/4 tsp dried red chile flakes
10 oz bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons
freshly cracked black pepper, to taste
Parmesan cheese, to taste

Preheat the oven to 350° F.

Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.

Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.

Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.

While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.

In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.

When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan. (From submitted by B.O.G. member Leah Olson)

Pumpkin Tortilla Soup

12 (6-inch) corn tortillas
4 Tbls olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 C finely chopped cilantro, plus more sprigs for garnish
1 tsp ground cumin
Chile pequins, other dried hot peppers, or cayenne pepper to taste*
1 1/2 C pumpkin puree or canned pumpkin
1 (28-oz) can diced tomatoes, undrained
5 C unsalted vegetable stock
1/2 tsp salt
Vegetable oil for deep-frying
1-2 ripe avocados, peeled, pitted, and cubed

Cut 6 of the tortillas into 1/2-inch squares.

Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.

Add cumin and crushed peppers or cayenne and sauté for another minute.

Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.

While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.

To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro. (From submitted by B.O.G. member Leah Olson)

Pumpkin Puree

1 (4 to 6-pound) baking pumpkin, rinsed and dried

Kosher salt

Heat the oven to 400 degrees F.

Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months. (From TFN: Emeril Lagasse)

Buttercup Soup

3 Tbls butter

3/4 C coarsely chopped onion

2 carrots, peeled and coarsely chopped

1 potato, peeled and coarsely chopped

1 jalapeño, seeded coarsely chopped

1 buttercup squash, peeled, seeded and chopped

4 C chicken stock or water

1/2 C cream

Salt and pepper

Sliced scallion and diced red pepper, for garnish

In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeño and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.

(From The Food Network: Cathy Lowe)

Brussels Sprout Gratin

2 pints Brussels Sprouts, trimmed, about 1 1/2 lbs

3 Tbls butter

3 Tbls unbleached all-purpose flour

2 C milk at room temperature

Kosher salt and freshly cracked black pepper

5 oz Gruyere, grated (about 1 C grated)

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.(From TFN: Claire Robinson)

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