A very hearty savory bread pudding that could pass as an entree. I increased the cheddar substantially, because I like a cheesy baked top, but you could cut it down if you prefer.
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Thursday
Pulled Poultry BBQ Sandwiches with Slaw
The ultimate recipe for leftovers! Good for extra turkey or roasted chicken and quick to make.
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Hearty Tuscan Stew
I've always wanted to like kale. I know it's good for me. And I thought somehow, if I liked it, that would make me a more sophisticated diner. But alas, I couldn't get excited about it. At all. But now, I'm changing my opinion. This recipe features kale which gives the stew nice body and it's not too chewy or bitter. Delicious!
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Wednesday
Bibb Lettuce Salad with Pears and Blue Cheese
This fall salad paired beautifully with a roast chicken for dinner tonight. This makes more salad dressing than you'll really need.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Saturday
White Wine Poached Pears with Lemon and Herbs
A great recipe from Cooks Illustrated! I used beautiful red bartlett pears and served this with the smallest scoop of Creme Fraiche gelato by Snoqualmie Gourmet. The ice cream wasn't over sweet but added a delicious richness to contrast with the pears. I also quartered instead of halved my pears and served 3/4 of a pear per person.
Ingredients:
Ingredients:
| 1 | bottle dry white wine (750-ml, about 3 cups) - I used a Sauvignon Blanc |
| 3/4 | cups sugar (5 1/4 ounces) |
| 6 | lemon zest strips from 1 lemon |
| 5 | sprigs fresh mint leaves |
| 3 | sprigs fresh thyme |
| 1 | vanilla bean , halved lengthwise, seed scraped out and reserved (see the illustrations) |
| 1/2 | cinnamon stick |
| 1/8 | teaspoon salt |
| 2 | tablespoons juice from 1 lemon |
| 6 | ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett |
Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
Tuesday
Pumpkin, Lentil and Chevre Salad
The best harvest salad you could hope for! This recipe far exceeded my expectations and the mint was a really wonderful addition. It sounds like a lot, but if you have to buy it for the grocery anyways, you'll have enough. Don't skimp.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
Thursday
Penn Cove Mussels in Lemon Cream Sauce
Ridiculously easy, everyone will be impressed when you whip this up. We recently toured the Penn Cove Shellfish farm on Whidbey Island. Absolutely the coolest things ever. If you get a chance to go - do so! Their website is www.penncoveshellfish.com
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
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