Now that is an intriguing title, isn’t it? Besides, roasting squash and using only as a vegetable, or making it into a soup, here are a few tips that you might like to try. I know, we have and it is a beautiful thing.
We really like the butternut squash, acorn squash and, of course, pumpkin. Spaghetti squash is also a great way to cut the caloric intake, if that is what you are doing.
1. Roast butternut squash and puree it with a splash of orange juice and a little fresh grated ginger.
2. If using acorn squash, bake until tender. Remove the ‘meat’ and fill with some diced apples that you have sauteed in butter, and then add a splash of dark rum (only a smidgen). Puree the squash meat, that has been seasoned with salt and pepper and a dollop of butter. When fluffy, place over the top. This will make your company sit up and take notice, oh Chefette.
3. Try this….take chunks of roasted pumpkin and season with walnut oil, brown sugar and ground ginger. When well mixed, toss with some dried cranberries.
4. Best one yet….steep the seeds from a fresh pumpkin in boiling water for 30 minutes. Drain and pat dry with paper towelling. On a parchment lined cookie sheet, bake in a 300 degree oven until toasty (about 23-25 minutes). Sprinkle with fine sea salt. Now, THAT is a treat that costs practically nothing and you can enjoy for hours.
Now, pour a coffee, sit back and say, well done, damn I can do this. Besides, the kids WILL eat their vegetables when you think outside the box, just sayin’.
Easy Potato Stacks
This makes a great, yet really easy, addition to a dinner on…say Christmas Eve.
Adjust the amounts to suit your crowd, this one serves 8.
- 16 fingerling potatoes (Yukon Gold), washed and cut in half, lengthwise
- 16 pearl onions, blanched, peeled (about 1 minute)
- 2 tbsp. minced fresh sage
- 12 garlic cloves, peeled and minced
- Olive oil
- 1 cup sour cream
- 8 bacon slices, cooked crisp and crumbled
Tear off 8 x 12 inch long pieces of tin foil. In each piece of tin foil, place 2 fingerling potatoes (halved), 1 garlic clove, 1 pearl onion and a pinch of the fresh sage. Drizzle a tbsp. of olive oil over these packges, and roll up to seal.
Bake in a 375 degree oven for about 40 minutes. Remove one and poke the potatoes to see if cooked through.
When ready to serve, open up each package and put on individual plates. Add a generous dollop of sour cream and a crumbled slice of bacon on top. This can complement any roast beef or even lamb dinner. Add a crisp salad, glass of wine and, once again, damn you did it!
Roasted Garden Beets With Orange And Grated Ginger
The addition of oranges to some vegetables just heightens the flavour,and along with this recipe the added grated ginger really awakens your taste buds. Besides the kids will really love these.
The challenge is to try and find some yellow beets as well. This way you get colourful beets to serve. Just ups the ante for being called “the best”.
- 4 medium beets (about 2 lbs) trimmed and scrubbed
- 3 tbsp. olive oil
- pinch of salt and pepper
- 1 medium orange
- 1 tsp. sherry vinegar
- 1/2 tsp. sherry
- 1/4 tsp. grated fresh ginger or more if you like ginger
- 1/4 cup pecan halves, broken lengthwise
Heat oven to 425 degrees. Lay a large piece of tinfoil on a cookie sheet and place the beets in the center. Drizzle with 1 tbsp. oil and season with salt and pepper. Wrap the foil around the beets and roast until tender when pierced with a knife. This should take about 1 hour. Let stand until you can handle.
With a zester, remove 1/4 of the orange rind in long thin strips. Peel the remainder of the peel and white pith with a sharp knife.
Remove segments from half the orange and cut in half crosswise and set aside. Squeeze the juice from the remainder of the orange and place 1 tbsp. in a small bowl and add the vinegar, sherry, ginger and whisk in the remaining 2 tbsp. of oil. Season lightly with salt and pepper.
Peel the beets, quarter them and toss with the dressing. Mix in the orange pieces, zest and pecans, reserving some to sprinkle on top as a garnish.
Not only will the kids love these so will everyone else. You may have to double the recipe…..everyone will want seconds. Enjoy!
Artichokes With Fresh Tarragon
This is one vegetable that many people have not tried. This is a simple and certainly easy to prepare so why not? Damn I can do this…
- 3 lemons, cut in half
- 4 globe artichokes (about 3/4 lbs. each)
- 2 tbsp. olive oil
- 2 cloves garlic, peeled
- pinch of salt
- 1/2 tsp. whole black peppercorns
- 1 bunch fresh tarragon
Fill a bowl half full of cold water. Squeeze the juice of two lemons into the water and the lemon halves. (this will prevent the artichokes from discolouring).
Trim the artichoke stems to 1 inch and peel the dark green outer layer. Trim 2-3 inches from the top of each artichoke and pull off the tough outer leaves until the tender yellow ones appear. Using a spoon, scoop out the purple choke, discard. Slice the artichokes lengthwise about 1/3 inch thick and place in the lemon water.
In a large skillet, combine the oil and juice from remaining lemon. Drain the artichokes and add to the skillet along with the garlic, salt, peppercorns and 3 cups water.
Arrange all but 1 sprig of tarragon on top of the artichokes and bring to a boil. Boil until only a trace of water remains (about 15 minutes).
While that is cooking, chop the leaves of the remaining tarragon. Transfer the artichokes to a serving dish and sprinkle with the remaining tarragon.
Yum…
Roasted Fennel and Potatoes
It is Fall and the weather is becoming cooler. A wonderful way to celebrate the changing season is to roast some ‘comfort foods’ for dinner. This is easy and has wonderful flavours to complement any dinner.
- 2 fennel bulbs, washed and trimmed
- 4 red potatoes (about 1/2 – 3/4 lbs), cut in half
- 2 medium sweet potatoes, peeled , cut in half lengthwise, then quartered
- 1 tbsp. olive oil
Heat oven to 425 degrees and preheat the roasting pan to allow the veggies to attain a crisp, golden crust.
Cut each fennel bulb lengthwise into 6 wedges. Season the vegetables with salt and pepper and toss with the olive oil to coat.
Remove the roasting pan from the oven, and place the vegetables cut side down and return to the oven to bake for about 30 minutes. Do not turn the vegetables over, and cook until tender and golden brown.
Serve immediately.
Sweet Potato Gratin
Time to find different ways to serve potatoes of any kind, and this is a pretty good way to do it.
- 2 tsp. butter
- 1 cup whipping cream
- 1/4 cup molasses
- 2 large eggs
- pinch of salt
- pinch of ground pepper
- 1/2 tsp. freshly grated nutmeg
- 3 medium sweet potatoes, peeled and sliced in 1/2 inch rounds
- 1/2 small red onion, peeled and sliced in 1/8 inch rounds (if you must..) just kidding!
- freshly grated asiago cheese for garnish
Heat oven to 400 degrees. Brush 4 ramekins with butter and set aside.
Whisk together the eggs, cream, salt, pepper and nutmeg in a bowl. Add the potatoes and onion slices and toss to coat.
Using clean hands, arrange alternately the potato and onion slices and pack them tightly. Pour the cream mixture over them, filling the ramekins 3/4 full. Sprinke the tops with grated asiago cheese.
Place the ramekins on a parchment lined cooking sheet and bake until tender and starting to brown (about 45-50 minute).
Remove from the oven, set on a rack to cool for 5 minutes and then serve. You should serve the ramekin on a plate and add whatever the meat and vegetable you are preparing.
Always remember to make the plate look attractive as we eat with the eyes first, then the food.
Without further ado, pour a glass of wine, pat yourself on the back and remember to repeat…damn I did this. Everyone will think you are an absolute genius.
Fingerling Potatoes With Buttermilk Dressing
I always look for these potatoes when shopping for produce. They are luscious, creamy and, in fact, just plain yummy. Try this….even your kids will love them.
- 1 1/2 lbs. fingerling potatoes
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh parsley, finely chopped
- 1/4 cup Buttermilk Dressing (recipe follows)
Boil the potatoes until cooked (about 14-15 minutes). Strain, cool and cut lengthwise. In a large bowl simply combine with the following dressing.
Buttermilk Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
Whisk together until smooth and mix with the potatoes.
Now that was simple, but the flavour is over the top. Totally yummy! This is a wonderful salad on the patio , barbecue going and sharing a glass of wine with friends.
Root Vegetables In A Honey Balsamic Vinegar
We love roasted vegetables this time of year and when fresh, they are unbeatable. This should give them a little more respect. Try it!
- 1 bunch baby carrots, cleaned, peeled and cut lengthwise
- 1 bunch baby beets, cleaned and quartered
- 4 turnips, cleaned, peeled and cut lengthwise (small ones)
- 1 small butternut squash, peeled and cut into 1 inch cubes
- 3 tbsp. balsamic vinegar
- 2 tbsp. honey
- salt and pepper to taste
Preheat oven to 350 degrees. Toss the vegetables with the oil, honey and vinegar to coat well.
On a parchment lined baking sheet, arrange the vegetables in a single layer and roast for about 40-45 minutes, turning once at half the baking time.
Test to see if done and season with a little salt and pepper.
Whatever you choose to serve these with, make sure you have a glass of Pinot Noir close a hand. They pair perfectly well.
Don’s Special Green Beans
I absolutely turned my nose up at this recipe, but believe me, once eaten (and shared at a dinner), there is no other way to eat them. We had skinny beans, not the bigger, fatter ones, and they are awesome.
- large handful of beans (enough for however many people serving)
- 2 tbsp. smooth peanut butter
- 1 tsp. olive oil
- 1 tsp. soy sauce
- 1 garlic clove, sliced thin- then mashed
- 1 tp. butter
- 1 tsp. olive oil
- 2 oz. cashews
Par-boil the beans for 2 minutes in hard boiling water, drain and let cool.
Whisk the peanut butter, olive oil and soy sauce until smooth.
In a frypan, saute the garlic in the butter and olive oil for about 30 seconds at a very hot temperature . Add the beans, cashews, dressing and toss to coat well.
Serve…OMG! these are absolutely awesome. Hmmm…is that all we made?
Gnocchi With Browned Butter and Crisped Sage Leaves
If you are adept at making light and fluffy gnocchi go for it BUT if not, buy them at your nearest Deli and go from there.
- 1/2 lb. uncooked gnocchi
- 1/4 cup butter
- 7-8 fresh sage leaves (your own garden, perhaps?)
- 1 lemon, juiced
Bring water to the boil and cook the gnocchi for about 4-5 minutes until they float. Strain.
In a frypan, melt the butter. Add the gnocchi and toss to coat. Add the sage leaves. Cook on medium heat until the gnocchi is lightly brown and the leaves are crispy.
Add the lemon juice at the very end when the butter is a nice golden brown.
Now to serve this with panache, it should be paired with NK’Mip’s Chardonnay. Perfect match.
Italian Rice and Garden Peas
This is a great side dish, Italian style.
- 6 tbsp. butter
- 1/3 cup finely chopped onion
- 2 tbsp. finely chopped parsley
- 1 cup regular white rice
- 1 1/2 cups shelled garden peas
- pinch of salt
- 3 tbsp. Asiago cheese
In 4 tbsp. butter in a heavy saucepan, saute the onion and parsley for 5 minutes. Add the rice, saute, stirring occasionally for 5 minutes.
Add 2 cups water and bring to a boil. Reduce the heat and simmer, covered for 14 minutes (until liquid is absorbed and NO STIRRING).
Cook the peas in boiling water for 12-15 minutes (until just tender). Drain well.
Stir the peas, salt and butter into the rice. Turn into a serving dish and everyone’s eyes will pop. Oh yeah, I almost forgot, sprinkle the cheese over the top.
YUM!
Zucchini With Cheese
Boy, the Italian side of our extended family are going to love me this week.
- 1 1/2 lbs. zucchini
- 1/4 cup flour
- generous pinch of salt
- 1 1/2 tsp. dried oregano leaves
- pinch of pepper
- 1/4 cup Avocado oil
- 2 medium tomatoes, sliced
- 1 cup sour cream
- 1/2 cup grated Asiago cheese
Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. With a brush, scrub the zucchini well and cut into 1/4 inch slices (crosswise).
In a medium bowl, combine the flour, pinch of salt, 1/2 tsp. oregano and pinch of pepper. Toss the slices in the flour to coat well.
Slowly heat the oil in a large skillet. Saute the zucchini until golden brown (about 4 minutes) on both sides. Drain.
Cover the bottom of the baking dish with the zucchini and top with the tomato slices. Combine the remaining ingredients and spoon evenly over the tomatoes. Sprinkle the cheese over the top.
Bake for 30-35 minutes – cheese should be melted and the zucchini tender.
Another great side dish. This will serve 6.