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Recipes 10/17 & 10/18
Garlicky Baked Butternut Squash
2 Tbls minced fresh parsley
2 Tbls olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
3 1/2 lb butternut squash, peeled and cut into 1-inch cubes
1/3 C grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to a non-greased shallow 2-qt. baking dish. Bake, uncovered, at 40 degrees F for 50-55 minutes or until squash is just tender. (From allrecipes.com)
Smashed Sweet Potatoes
4 lbs sweet potatoes
1/2 C orange juice
1/2 C heavy cream
4 Tbls (1/2 stick) unsalted butter, melted
1/4 C light brown sugar
1 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp kosher salt
1 tsp freshly ground black pepper
Preheat the oven to 375 degrees F.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
Bake the potatoes for 20 to 30 minutes, until heated through. (From TNF: Ina Garten)
Caramelized Butternut Squash
2 medium butternut squash
6 Tbls unsalted butter, melted
1/4 C light brown sugar, packed
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. (From TFN: Ina Garten)
Crunchy Sweet Brussels Sprout Salad
1 lb Brussels Sprouts
2 Tbls olive oil
1/2 tsp ground nutmeg
Kosher salt and freshly ground black pepper
1/2 C chopped walnuts
1/2 C dried cranberries
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
(From TFN: Sunny Anderson)
Leek Potato Soup
1 lb leeks, cleaned and dark green sections removed
3 Tbls unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 oz potatoes, peeled and diced small
1 qt vegetable broth
1 C heavy cream
1 C buttermilk
1/2 tsp white pepper
1 Tbls snipped chives
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
(From The Food Network: Alton Brown)
Golden Squash Soup
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 Tbls butter
3 lbs butternut squash, peeled & cubed
6 cups chicken broth
3 medium zucchini, peeled & sliced
2 tsp salt
1/2 tsp dried thyme
1/4 tsp white pepper
1 C half-and-half cream
1/2 C milk
Grated Parmesan cheese & chives, optional
In a Dutch oven or soup kettle, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 min or until vegetables are tender. Cool until lukewarm.
In a blender, puree soup in small batches until smooth; return to kettle. Stir in cream and milk; heat through ( do not boil). Sprinkle with Parmesan cheese and chives if desired.
(From: Taste of Home: Holiday 2010)
Roasted Napa Cabbage
6 Tbls vegetable oil
2 garlic cloves, crushed
6 C napa cabbage, roughly shredded
Salt, to taste
Pepper, to taste
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°.
Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
Serve hot. (From food.com)
Napa Cabbage Salad
1/2 C well-shaken buttermilk
2 Tbls mayonnaise
2 Tbls cider vinegar
2 Tbls minced shallot
1 Tbls sugar
3 Tbls finely chopped chives
1 lb Napa cabbage, cored and thinly sliced
crosswise (4 C)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, radishes, and celery with dressing. (From epicurious.com)