risotto and scallops

Happy Halloween - I used the last butternut squash from my garden in this recipe from Food and Wine:  http://www.foodandwine.com/recipes/butternut-squash-risotto-with-goats-milk-gouda

That site also provided this gem of a way to combine Brussels Sprouts, pancetta, and scallops:  http://www.foodandwine.com/recipes/scallops-with-brussels-sprouts

ratatouille as an appetizer

Ratatouille-and-Goat Cheese Dip

Serves at least 8-10.  We thought this late summer treat from Food and Wine magazine would also make a great side dish. 

            ½ c. + 2 Tbs. olive oil

            2 medium onions, cut into ½” dice

            4 large garlic cloves, minced

            kosher salt

            one 1¾ lb. eggplant, cut into ½” dice

            1 tsp. finely chopped fresh thyme

            2 large red bell peppers, cut into ½” dice

            1 medium zucchini, cut into ½” dice

            1 medium yellow squash, cut into ½” dice

            1 lb. medium tomatoes, cut into ½” dice

            ¼ c. chopped fresh basil, plus more for garnish

            1 Tbs. fresh lemon juice

            fresh ground black pepper

            ¾ lb. fresh goat cheese

            assorted chips and crackers, for serving

In a large skillet, heat 2 Tbs. olive oil.  Add onions, garlic, and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened and starting to brown, about 8 minutes.  Scrape onions and garlic into a large bowl. 

Wipe out skillet and heat ¼ c. olive oil in it.  Add eggplant and thyme and cook over moderate heat, stirring occasionally, until eggplant is tender and lightly browned, 8 to 10 minutes.  Scrape eggplant into the bowl with the onions.  Repeat with the red peppers, zucchini, yellow squash, and tomatoes, cooking each vegetable separately in 1 Tbs. oil with generous pinch of salt until just tender and lightly browned, 5 to 7 minutes per vegetable.  As they are cooked, add vegetables to bowl on onions and eggplant.  Stir in chopped basil and lemon juice and season with salt and pepper.

Heat oven to 350 degrees.  Spread goat cheese in bottoms of 2 small baking dishes (about 1 quart each).  Spoon ratatouille on top, cover with boil and bake for about 25 minutes, until hot.  Top with more basil.  Serve warm with chips and crackers. 

pasta, pancetta and brussels sprouts

Penne with Pancetta, Chile, and Brussels Sprouts

Serves 2-4.  A bunch of favorite foods all in one dish.

            salt                                                      

            8 oz. penne pasta                                 

            2 Tbs. olive oil, + more for drizzling      

            3 oz. pancetta, diced                            

            1 large rosemary sprig                          

            6 garlic cloves, smashed and peeled     

            1 jalapeno or serrano chile, thinly sliced

            fresh ground black pepper

            8 oz. Brussels sprouts, thinly sliced

            2 tsp. butter

            fresh lemon juice, for serving

            fresh grated Pecorino Romano cheese

Bring a large pot of salted water to boil.  Add penne and cook just until al dente.   

Meanwhile, heat large sauté pan over high heat and add olive oil.  When oil is hot, add pancetta and rosemary, and sauté until fat on pancetta starts to turn translucent and very lightly brown, about 1 minute.  Add garlic, chile, and black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes.  Add Brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes.  Spread sprouts mixture in pan and press down to flatten.  Let it sear for a minute, then stir it up and repeat.  This helps brown the sprouts.  Add the butter, and sauté for another minute.

Drain penne and add it to pan with Brussels sprouts mixture.  Cook, tossing, until everything is well mixed.  Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a bit of Pecorino cheese. 

chocolate pumpkin cupcakes

Chocolate Pumpkin Cupcakes

Makes about 22 cupcakes.  This is from the Nov. 2011 issue of Sunset magazine.  The canned pumpkin keeps things moist and the frosting is delectable.  Keep refrigerated but let come to room temperature before serving.  I like to top them with a spritz of whipped cream and a mallow-crème pumpkin candy. 

            Cupcakes:                              

            1½ c. granulated sugar 

            ½ c. buttermilk            

            ½ c. oil                                    

            2 large eggs, at room temperature

            ¾ c. canned pumpkin               

            ½ tsp. salt                                

            1 tsp. vanilla extract                             

            2 c. flour

            ¾ c. unsweetened cocoa powder

            2 tsp. baking soda

            1 tsp. baking powder

            Frosting:

            8 oz. mascarpone cheese

            ¼ tsp. pumpkin pie spice

            2 Tbs. canned pumpkin

            ½ tsp. vanilla extract

            pinch of salt

            1¼ c. powdered sugar

For cupcakes:  Heat oven to 350 degrees.  In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl.  Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 Tbs. batter.  Bake until a toothpick inserted in centers comes out clean, 25 minutes.  Cool completely.

For frosting:  In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth.  Beat in powdered sugar.  Chill until firm, 1 hour.  Spread on cupcakes and chill until frosting is firm, about 30 minutes.    

lamb as a taco filling

I added some salsa to mine, this is a delicious lamb taco recipe from the Oct. 2014 issue of Food and Wine magazine http://www.foodandwine.com/recipes/cumin-spiced-lamb-tacos

pasta with prosciutto sauce

Lumaconi with Prosciutto and Lemon Breadcrumbs

 

Serves 4.  This recipe from the Sept. 2014 issue of Bon Appétit calls for these wonderful snail-shaped pasta.  I found them at Cost Plus World Imports but maybe Whole Foods also has them.  You can make the prosciutto cream a day in advance, keep it covered and chilled.  You can also finish the breadcrumbs – minus the lemon zest – a day early and store at room temperature (add the zest at serving time).

 

            Prosciutto Cream:                 

            4 oz. prosciutto, cut into ¼” pieces

            1 Tbs. olive oil            

            1 small shallot, thinly sliced   

            4 garlic cloves, smashed         

            ¼ c. brandy                            

            2 sprigs thyme                        

            1 bay leaf                               

            zest of 1 lemon, removed in strips with a vegetable peeler   

            2 c. heavy cream                    

            Breadcrumbs:                        

            ¼ c. olive oil                           

            1 garlic clove

            ½ c. coarse fresh breadcrumbs

            1 tsp. finely grated lemon zest

            kosher salt

            Assembly:

            4 oz. prosciutto, cut into ¼” pieces

            1 Tbs. olive oil, plus more for serving

            12 oz. lumaconi (small shells) or other medium shell pasta

            kosher salt

            1 c. thinly sliced radicchio

            ¼ c. coarse chopped fresh parsley

            1 Tbs. fresh lemon juice

 

Prosciutto Cream:  Pulse prosciutto in a food processor until finely ground.  Heat oil in a large skillet over medium heat.  Cook prosciutto, stirring often, until brown and crisp, 5-8 minutes.  Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes.  Add brandy and cook until skillet is almost dry, about 30 seconds.  Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil.  Reduce heat and simmer until cream is slightly reduced about 5 minutes.  Remove from heat and let steep 30 minutes.  Strain through a fine-mesh sieve into a medium bowl; discard solids.    

 

Breadcrumbs:  Heat oil in a medium skillet over medium-high heat.  Add garlic and cook just until golden, about 2 minutes.  Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes.  Using a slotted spoon, transfer to paper towels to drain; let cool.  Discard garlic and transfer breadcrumbs to a medium bowl.  Add lemon zest and toss to combine; season with salt.

 

Assembly:  Pulse prosciutto in a food processor until finely ground.  Heat 1 Tbs. oil in a large skillet over medium heat.  Cook prosciutto, stirring often, until brown and crisp, 5-8 minutes.  Add prosciutto cream to skillet and bring to a boil.  Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes. 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes; drain.  Add pasta to sauce.  Cook over medium heat, tossing, until pasta is well coated, about 2 minutes.  Add radicchio, parsley, and lemon juice and toss to combine; season with salt.

 

Serve pasta topped with breadcrumbs and drizzled with more oil. 

 

mocha shortbread bars

This is from Martha Stewart, I also added in some cacao nibs for extra flavor  http://www.marthastewart.com/343421/mocha-shortbread