halloween hello

I hope you have a hauntingly great day!

salt-roasted potatoes

I love trying the recipes from Cook's Illustrated magazine - this was in their September/October 2011 issue and reminded us of the jacket potatoes we enjoyed in London a few years ago (an inexpensive and filling meal; they can be topped with anything that you like on your baked potatoes).  Nestle potatoes and a head of garlic on a bed of salt.  Cover with foil and roast 75 minutes at 450 degrees.  Uncover, remove garlic (make some roasted garlic butter with it for the potatoes), lightly coat potatoes with olive oil, crank oven up to 500 degrees and roast for another 15-20 minutes. 

cooler weather supper

I enjoyed making a wonderful roasted butternut squash soup (in the glass mug) to go with this open-face lamb 'sloppy joe'.  The bread is spread with goat cheese, topped with baby spinach leaves, and then smothered with a mixture of sauteed ground lamb, onion, garlic, tomato puree, rosemary and honey.  Honey and lamb are great partners with the sweetness of the honey marrying with the distinct taste of the lamb. 

butternut squash ravioli

I made a roasted garlic and butternut squash filling, then used wonton wrappers for the pasta.  These are topped with a hazelnut-oregano pesto and fried sage leaves. 

fast foccacia

I didn't have time to make my dough from scratch so I used a pre-made small pizza shell (such as Boboli brand).  Then I topped it with pesto, kalamata olive halves, cherry tomato halves, sliced red onion, and fresh grated Parmesan.  It was done after 10 minutes in a 400 degree oven, then I sprinkled it with fresh basil. 

october treats

Enjoyed memorable meals in L.A.:  The Border Grill on 4th in Santa Monica (Green Corn Tamales!) and Susan Feniger's Street on Highland in Los Angeles (Kaya Toast!).  I also love Halloween time at the Disneyland Resort.  I always treat myself to a marshmallow treat while in the parks. 

lamb chop dinner

These are spice-grilled lamb chops topped with rosemary crumbs, grilled skewers of squash & proscuitto with a mint dressing, and a crab-salad stuffed avocado.  Add in the zinfandel and it makes for a lovely evening!