Monthly Archives: April 2017

Roasted Delicata Squash (sauce)

Roasted Delicata Squash (sauce)

2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands.

With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Arrange halves in a metal baking pan and coat in 2 tbsp olive oil.  Salt. Place in oven and roast 10 minutes. Flip/turn the squash.

Continue roasting, until both sides of the squash pieces are golden brown and the texture is tender , about 25-30 minutes. Adjust seasoning.

Sauce:

½ c onion
2 cloves minced garlic
~ ½ c Chicken or vegetable broth
2 T heavy cream

Puree the roasted squash. Sauté ½ c onion in olive oil until soft, then add 2 cloves minced garlic for 1 minute. Add puree and thin with chicken broth until desired consistency is reached. Add a few tablespoons of heavy cream.

Serve over cooked pasta or tortellini.

Top with grated Pecorino Romano cheese.

Old fashioned Tomato Pie

Ingredients

PIECRUST

3 cups, shredded frozen hash browns, thawed and drained

2-4 tablespoons butter, melted

salt and pepper

 
FILLING
~2 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil
TOPPING

1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2-3/4 cup mayonnaise

1 minced clove garlic Optional

 

Preheat oven to 450 degrees. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning (or toss hash browns with butter before pressing into pie pan). Bake in preheated oven for 20 minutes, or until beginning to brown.

Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
Meanwhile, sauté onion (garlic) and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
Lower the oven temperature to 350 degrees F.

Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Alternate: Add dried herbs to crust. Use mozzarella and cheddar cheese combo. Drizzle balsamic vinegar over tomatoes. Layer spinach over crust before layering tomatoes. Use 1/2 cup sour cream and 3 T mayo.

 

Regular PIECRUST instructions
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.

Prepare Piecrust:
Preheat oven to 425°.
Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.

Strip Roast

 

Bring to room temperature; Season with kosher salt and pepper. Place in preheated 450F degree  oven for 15 minutes.

Lower temperature to 250F degrees for 1 ¼ hours until internal temperature of 135F degrees is reached.

 

Or 500 F, then 325F

Sweet Beet Bread

• 1 1⁄2 cups flour
• 3⁄4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon nutmeg
• 1 egg
• 1 cup raw beet, finely shredded
• 1⁄4 cup oil
• 1⁄4 cup orange juice or 1⁄4 cup other fruit juice
• 1⁄4 cup applesauce
• 3⁄4 cup pecans or 3⁄4 cup walnuts, chopped

Directions

  1. Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
  2. Combine the dry ingredients in a bowl (except the nuts).
  3. In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
  4. Add the wet ingredients to the dry all at once and mix until they are just combined.
  5. Fold in the chopped nuts.
  6. Pour the mixture into a prepared loaf pan.
  7. Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Mushroom Sausage Spinach Strudel

Mushroom Sausage Spinach Strudel

Ingredients                         375 for 15minutes
3 tablespoons olive oil
4 oz. mushrooms, diced (4oz can)
1/4 cup chopped red bell pepper (fresh or jarred roasted red bell pepper)
1/2 lb.  bulk sausage cooked and drained
1/2 lb. fresh spinach, washed, chopped, diced(10oz frozen)
1/4 cup shredded Swiss cheese
4 sheets phyllo dough-thawed in package
1/4 cup butter, melted (or cooking spray)
3 tablespoons dry bread crumbs
1 clove garlic, minced
1 small onion chopped
salt and pepper to taste

Put oil in medium skillet over medium heat until hot. Add onion, mushrooms, red pepper and garlic. Cook and stir until soft. Stir in sausage, spinach, cheese, salt and pepper. Cook until tender. Set aside to cool.
Preheat oven to 375º. Place damp cloth (wet and ring out towel well) over phyllo sheets on work area. Brush each phyllo sheet with butter (or spray). Sprinkle 1/4 cup bread crumbs. Cover remaining sheets with damp towel. Repeat 3 times. Spread sausage mix over top. Roll up starting at the short side until long roll forms. Place in baking sheet. Brush with remaining butter. Bake 15 minutes until golden. Let stand 5 minutes. Cut into one inch slices.

French Bread

 

 

Servings: 2 loaves      Temp: 450F       Cook Time: 3-4 hours

3 ¾ cups bread flour plus ¼ cup for kneading- (Use 1 cup of the flour and 1 cup water with the yeast to make a sponge)
2 teaspoon active quick rising dry yeast
2 teaspoon salt
1 1/2 cups warm water

  1. Use 1 cup of the flour and 1 cup water with the yeast to make a sponge; Let sit for minimum of 10 minutes before proceeding. Add remaining 3 cups bread flour and salt in your mixer bowl. Pour in the warm water and mix on low speed until the dough comes together in a mass with the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. Knead dough with dough hook for ~7minutes. Let it rest for 7; knead again for another 3 minutes. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust. Let the dough rest for 5 minutes.
  2. Take the dough out and place on the counter. Use 1/4 cup of flour as you knead the dough by hand, incorporating more flour as needed. Knead by hand until the dough is smooth, tight and formed into a nice, compact ball.

Place this dough in a large lightly oiled bowl (or cooking spray). Turn dough over for a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size.

  1. While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F  a loaf pan for steam on the very bottom rack, off to one side of the oven.
  2. After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.
  3. Cut the dough into half – shape one half at a time (cover the other piece) Pick up the dough – stretch it out until it forms a big rectangle. Dust your work surface with flour and fold over the ends of the dough. Press a “channel” lengthwise down the middle of the bread. Fold over in half, both edges meeting in the channel.  Pinch all sides shut. Make sure that all ends including the short ends are pinched tightly to create a seal.
  4. Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball. Place into lightly sprayed bread cradles and rest 30 minutes.*
  5. After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf.

-> Get a 1/2 cup of water ready next to the oven. Open the oven, put your bread in the oven and throw the water into the preheated loaf pan. Immediately close the oven door.  Bake 20-25 minutes. Check temperature of the bread – internal temperature should read 190-200F. Remove and let cool before cutting into it.

To re-crisp the crust, put in 375F oven for 5 minutes.

*If you are using pizza stone or inverted baking sheet:  fit both loaves on it at the same time leaving at least 6″ of space between the loaves.

 

Roast Chicken-Rotisserie Style

 

Ingredients

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 4 pound whole chicken

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place 1 onion into the cavity of chicken. Tie legs. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.