Posted in Italian, Pasta, Vegetable, Vegetarian, tagged butternut, chicken stock, garlic, juice, olive oil, orange, parmesan, rice, risotto, shallot, squash, thyme, white wine, zest on December 28, 2012|
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This was an incredibly easy weeknight dinner after a week of long and involved meals. You can also potentially use up holiday leftovers, since I pre-roasted the squash the day before and added the mashed squash right at the end. It still has all the holiday flavors, but it’s great all winter long.
Butternut Squash Risotto
1/2 butternut squash
2 cups arborio rice
zest and juice of 1 orange
3 tablespoons fresh thyme
1/2 cup white wine
2 cups chicken stock, homemade or store-bought, warmed in the microwave or on the stove (you could substitute vegetable stock to make it vegetarian)
4 tablespoons extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
1 cup grated parmesan
Roast the squash in the oven at 350 degrees for 45 minutes on a baking sheet with some of the olive oil brushed over it. It will become soft and you can scoop out the flesh. Mash up the squash well.
Meanwhile, saute the shallot and garlic in the remaining olive oil. Once they have softened, add the rice and allow to toast for a minute until they start to look a little translucent. Add the white wine and allow to cook down. Add the thyme and a little chicken stock. Continue to add stock slowly as it cooks away. It should have enough liquid to just cover, about the consistency of oatmeal.
When the rice is almost al dente, add the orange juice and zest along with the mashed squash. Stir to combine and allow to cook together for the last few minutes. Off the heat, stir in the parmesan and a drizzle of extra virgin olive oil and serve.
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Posted in Appetizer, Italian, Lunch, Vegetarian, tagged appetizer, delicata squash, fontina, hazelnuts, mozzrella, parmesan, puff pastry, thyme on December 13, 2012|
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Frequently when I make ravioli or another stuffed pasta, I have leftover filling. This is a great way to use it up, but it’s also an incredibly easy appetizer for parties or when you need a snack in a hurry. I have made this before with mushrooms and there are endless variations. It’s also another reason I always keep puff pastry in the freezer.
Delicata Squash Tart
1 cup delicata squash ravioli filling
1 sheet puff pastry
1 tablespoon thyme leaves
1/4 cup grated mozzarella
Spread the filling across a defrosted sheet of puff pastry that you have laid out on parchment paper. Sprinkle the thyme and mozzarella across the top and bake at 400 degrees for 35-40 minutes until it gets browned on the edges and the mozzarella bubbles and browns. Let cool a few minutes before cutting.
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Posted in Poultry, tagged carrot, celery, dough, gravy, leftovers, lemon, onion, pie, recipe, rosemary, roux, Thanksgiving, thyme, turkey, wine on November 20, 2012|
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The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.
Turkey Pot Pie
2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)
2 celery stalks, diced
1 cup carrots, diced (could be leftover, pre-roasted)
1 onion, minced
1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)
1/2 cup white wine
Juice of 1/2 lemon
1 tablespoon rosemary or thyme, minced
Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs
Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).
Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.
Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.
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Posted in Appetizer, Lunch, Soup, Vegetarian, tagged bread, cheddar, cheese, garlic, grilled, hurricane, lunch, onion, recipe, red wine, roasted, sandwich, soup, Sugar, thyme, tomato on November 4, 2012|
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We survived the hurricane without any damage beyond getting a little stir-crazy, so I have to feel pretty grateful. We didn’t lose power or have any terrible flooding, but all we could do for days was watch the damage on TV. Of course, one of my first plans of action was to get to work on hurricane food.
Naturally, my first inclination was for mac & cheese, which was so delicious that it was gone before I could take pictures. For those curious, my mac & cheese is basically my tuna noodle casserole without the tuna. Next up, tomato soup and grilled cheese. I had some cherry tomatoes that were ready to be roasted, and combined them with some canned tomatoes to round out the soup. Perfect cold, rainy weather food. And it’s always a good time for a grilled cheese.
Roasted Tomato Soup and Grilled Cheese
1 pint cherry tomatoes
4 tablespoons olive oil
12 sprigs thyme
1/2 can San Marzano tomatoes, crushed or pureed
1 cup red wine
2 tablespoons sugar
1/2 onion, minced
2 garlic cloves, minced
2 tablespoons tomato paste
2 slices whole grain bread
3 ounces sharp cheddar cheese
thin slices apple, a tablespoon apricot or fig jam, etc (optional)
Roast the cherry tomatoes with half the olive oil and half the thyme at 375 degrees for 45 minutes. Meanwhile, saute the onion and garlic in the remaining olive oil for 3-4 minutes until softened. Add the tomato paste and allow to rust for another minute or two. Add the roasted tomatoes, canned tomatoes, sugar, and wine. Allow to cook together for 10-15 minutes while you prepare the grilled cheese. You may choose to puree the soup with a stick blender, but we wanted it chunky this time.
Toast the bread in a pan with olive oil or in a toaster until light brown. Add the cheese and any toppings you may like. Cook in a saute pan with a little olive oil or butter until the cheese melts and the bread is toasted. Make sure to flip halfway through and a lid can sometimes help the cheese to melt. Use medium heat so that the bread does not burn before the cheese has finish melting. Allow to cool a few minutes before cutting, so that the cheese does not run out.
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Posted in Recipe Round Up, tagged basil, broccoli rabe, buternut squash, butter, carrots, cheese, crostata, dough, egg, fontina, garlic, gorgonzola, lasagna, olive oil, onion, orecchiette, pancetta, parmesan, pasta, pear, roasted, sage biscuits, sandwich, sausage, thyme on October 16, 2012|
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While we are in the midst of trying to sell the apartment, I’ve been falling back on old favorites. Last night, I made a version of this Puglian specialty, orecchiette with broccoli rabe and sausage and every time I make it, it brings me back to a night in southern Puglia. The meatiness of the sausage is comforting and warm on a cold fall night.
Fall always means lasagna time for me…I love making it for company too, because I can put it in the oven when they come over and spend time with people, rather than in the kitchen. My favorites for fall are mushroom and roasted carrot and butternut squash.
My favorite fall fruits are definitely pears, and I love to make crostatas with pears and gorgonzola this time of year. I make big batches of dough and freeze them for later, so I can just defrost and put together the filling when I’m running low on time.
Cold weather makes me really crave a good Sunday breakfast, and there’s no better breakfast than egg and pancetta sandwiches on homemade sage biscuits. I still have a couple of these tucked away in the freezer, and I can’t wait to have one this Sunday.
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