Winter Squash it…
December 7, 2010
Squash: “ The fruits of various members of the gourd family, which fall into two classifications, winter squash and summer squash”
Both summer and winter squash are great “go to” vegetables as there are so many varieties. Every part of the plant can be eaten over the course of the growing season from young leaves, tender shoots and, of course, the squash blossom to the baby squash and mature fruit. The terms “summer” and “winter” are misleading as they really apply to how long you can store, not availability… winter squashes keep longer in storage, thus are more a cold weather food. There are many varieties of winter squash to be found. We all know the pumpkin and the various expressions it can take in October and then again as pie in November, but this would be the blandest of the eatable gourds. A couple of very common and tastier winter squash would be the acorn and the butternut. Lately a few other interesting ones have been popping up in the produce section of many stores. If you are lucky enough to have a farmers market or grocer who carries some more obscure varieties, I highly recommend sampling. Check out whatscookingamerica.net/squash for descriptions of some wonderful winter squashes. Some of my favorite ways to cook this colorful addition to the winter food palate are roasted with maple and herbs, pureed into a warming soup or stuffed with rice, nuts and some cheese. A new favorite is this rich gratin with parmesan and swiss chard….
Butternut Squash Gratin w/ Swiss Chard and Parmesan
1 large Butternut Squash, peeled, seeded and sliced 1/4 inch slices
1 large bunch Swiss Chard, washed and roughly chopped
1 clove Garlic, minced
3 tablespoons Olive Oil
1 teaspoon Sea Salt
1/2 teaspoon fresh ground Pepper
1/8 cup All Purpose Flour
1 cup Heavy Cream
1 cup Parmesan Cheese
optional: 2 teaspoons fresh herbs such as Thyme or Rosemary
Heat oven to 375 degrees
In a large bowl, toss squash w/ flour, salt, pepper, 1 tablespoon olive oil and the optional herbs to coat. Set aside.
Heat 1 tablespoon olive oil in a sautee pan, over mediun-high heat, and add the swiss chard. Sautee until wilted and add the minced garlic. Sautee 1 minute and set aside.
Oil the bottom of a 9×13 pyrex or stoneware baking dish with the remaining oil. Spread chard over bottom of the dish. Layer the squash on top, over lapping to make nice presentation. Pour cream over the vegetables, cover with foil and bake until bubbly. Remove from oven, uncover and top with parmesan. Return to the oven to brown the top. Serve.
Variation: If you do not want to use the cream, Chicken or Vegetable Stock make a lighter but still yummy Gratin!
What’s for Dinner?
December 3, 2010
I usually start thinking about this right after breakfast. HA! But, I am a chef, so, I am kind of always thinking about food, meals, lists of ingredients, etc… I thought, hey, I can help answer this age old question of “What’s for dinner?” How? By telling you! No really, I have so many ideas, flavors, and recipes swirling around in my head. I have decided that I could really answer this question over and over again and at the same time offer some assistance to those of you who may be stumped, bored, uninspired, tired of the same old TV Dinner (just kidding, I know you never eat TV dinners). And of course if after you read this and you feel the burning question of “What’s for Dinner?” has been answered to your satisfaction but your hands think it is easier to press the speed dial to pizza, I want you to call me instead and I will make it for you! In fact, I will make it for you and bring it to you!
Enjoy!
Jen
- Black Bean Soup w/ Chipotle and Cumin-Lime Creme Fraiche
- Corn Bread
- Mixed Greens Salad w/ Herbs, Red Onion, Pepitas and Queso Fresca
Black Bean Soup w/ Chipotle and Cumin Lime Creme Fraiche
2 cups dried Black Beans (or 3 large cans)
1 large Onion, chopped
3 cloves Garlic, minced
1 teaspoon Cumin
1 teaspoon Coriander
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Sea Salt
1 large can Fire Roasted Tomatoes
1-2 dried Chipotle Chilies, halved and seeded
1 large or 2 small Yukon Gold Potatoes, peeled and diced
4 cups Vegetable/ Chicken Stock or water
Sea Salt and Pepper to taste
Cumin-Lime Creme Fraiche
8 ounces Creme Fraiche or Sour Cream
1 tablespoon Lime Juice
1/2 teaspoon Cumin
In a large container, soak the beans in 6 cups of cold water in refrigerator overnight.
Drain the beans and place in a large pot, cover with 3 inches of cold water and bring to a boil. Lower the heat to a simmer, cover and cook until beans are soft. Add water as needed to keep beans covered. Drain and set aside.
Heat a large skillet over medium high heat. Toast the chilies in the skillet, turning often with tongs, until slightly softened and browned. Remove to a bowl of hot water to soak until soft. In same skillet, heat olive oil, add the chopped onion and sautee until softened, add the garlic, cumin, coriander and salt. Cook, stirring, about 3 minutes. Turn off heat.
Puree the tomatoes in a blender w/ the chilies and pour into a large pot with the beans, onion mixture, potatoes and 4 cups stock or water. Bring to a boil, lower heat to simmer, and cook slowly, stirring occasionally, until the potatoes are cooked, about 45 minutes, adding more liquid if soup gets too dry. Season to taste with salt and pepper. Serve topped with Cumin-Lime Creme Fraiche.
*begin with 1 of the chilies and taste the tomatoes for heat. Add more chili to taste.
Cumin-Lime Creme Fraiche
8 ounces Creme Fraiche or Sour Cream
1 tablespoon Lime Juice
1/2 teaspoon Cumin
Place in a bowl and whisk to combine. Serve with Black Bean Soup w/ Chipotle.
Corn Bread
1 1/2 cups Sugar
1 stick Butter, softened
3 large Eggs
2 cups Milk
2 cups Corn Meal
1 1/2 cups All Purpose Flour
1/2 cup Whole Wheat Flour
1 tablespoon Baking Powder
1 teaspoon Salt
Heat oven to 400 degrees. Butter a 9×13 inch baking dish.
Beat the butter and sugar in a large bowl until fluffy. Add the eggs one at a time, beating to combine. Beat in the milk and corn meal. Sift together the flours, baking powder and salt. Add to the corn meal mixture and stir until blended. Pour into the prepared pan and bake 35 minutes or until toothpick comes out clean when inserted in the center. Let cool on rack and serve warm or room temperature. Store tightly covered on counter.
Mixed Greens Salad w/ Herbs, Red Onion, Pepitas and Queso Fresca
4 cups Mixed Spring Greens
1/2 cup Cilantro, coarsely chopped
2 tablespoons Basil, coarsely chopped
1/2 small Red Onion, thinly sliced
1/4 cup pepitas (or pumpkin seeds)
1/2 cup Queso Fresca or Goats Cheese, crumbled
1 Orange, Juiced
2 tablespoon Wine Vinegar
1 teaspoon Honey
1/2 teaspoon Dijon Mustard
1/4 cup Extra Virgin Olive Oil
Salt to taste
Combine in salad bowl the Greens, Herbs and onion.
Combine in a jar with a lid the orange juice, vinegar, honey, mustard and olive oil. Shake to combine the dressing. Add salt to taste and shake again.
Dress the salad to taste, top with the pepitas and cheese and serve immediately.
