Fregola and Artichoke Pilaf

  
Another wonderful dish from Ottolenghi!! The pepper sauce make it!

Ingredients:
16 oz artichike hearts, chopped
1 tbsp olive oil
2 onions, sliced thin
4 tsp butter
9 oz fregola, rinsed
2 1/2 c vegetable broth
1 1/2 tbsp red wine vinegar
1/2 c kalamata olives, chopped
1/2 c sliced toasted almonds
1/3 c flat leaf paraley, chopped
Salt and pepper

Green Chili Sauce
4 oz chopped canned green chiles
1 clove garlic
1 small preservered lemon
1 TBSP lemon juice
3 TBSP olive oil
1 c flat leaf parsely

To make sauce; combine all ingredients in a food processor and pulse to combine.

In a large sauté pan, heat oil over medium heat, add onions and 3/4 tsp salt, cook until carmelized about 10 minutes. Add butter and stir in artichoke, fregola, stock and pepper. Stir once, cover and cook over low heat for 18 minutes until all the liquid is absorbed. Remove from heat and leave to sit for 10 minutes with lid on. Stir in vinegar, olives, almonds and stir. 

Serve with a generous spoonful of sauce.

Serves 4.

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Squash with Cilantro Yogurt Sauce

  
Another winner from Ottolenghi! The sweet squash, with spicy sriracha and herby yogurt – yummy!

Ingredients:
16 oz butternut squash, cubed
1 tsp cinnamon
6 Tbsp olive oil
1 c cilantro
1 clove garlic
1/4 c pumpkin seeds, toasted
1 c greek yogurt
Sriracha to taste
Salt and pepper

Preheat oven to 425.

Toss squash with cinnamon and 1 tbsp olive oil. Roast until slightly charred about 30 minutes. 

Combine cilantro, garlic, 4 tbsp olive oil and yogurt in a food processor, pulse until smooth.

To serve drizzle yogurt sauce and Sriracha over roasted squash top with pumpkin seeds.

Serves 4.

Mashed Yams with Brown Sugar

  
Sweet and crunchy – mmmm.

Ingredients:
6 lb yams
1 c firmly packed brown sugar
1/2 c half and half
6 tbsp butter
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp groubd allspice
1 TBSP vanilla
Salt
1/2 c toasted pecans, chopped

Preheat oven to 325.

Place the yams on a baking sheet. Pierce in several places. Roast until very tender about 1 hour. Let cool.

Halve the yams and scoop into a food processor. Add 3/4 the brown sugar, butter, half and half, spices and salt. Process until smooth. Spoon into a 2 qt oven proof dish. Sprinkle with brown sugar and remaining nuts.

Bake until heated through, about 30 minutes. 

Serves 8 – 10.

Salad with Pears, Pecans and Gorgonzola

 
What makes a great salad? A simple dressing, some fresh fruit, cheese and crunchy nuts!

Ingredients:
Dressing:
3 tbsp sherry vinegar
2 tbsp red wine vinegar
2 tbsp walnut oil
1/2 c olive oil
Salt and pepper

Salad:
1 bag mixed salad greens
1 firm pears, sliced thin
1/4 c pecans, toasted
1/4 lb gorgonzola

Toss salad greens with a litfle dressingto coat. Top with cheese, nuts and fruit.

Serves 6 – 8.

Butternut Squash Risotto

  
This risotto was made in the pressure cooker – it turned out perfect and so much less work!!

Ingredinets:
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper

Preheat oven to 400.

Toss squash with olive oil and roast for 20 minutes until soft. 

Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.

Bring stock and water to a boil in a saucepan.

Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes. 

Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.

Serves 4 – 6.

Brussel Sprouts and Bacon

  
So simple and so delicious – you really can’t go wrong with this dish. 

Ingredients:
1 lb brussels sprouts, halved
3 spices of bacon, cut into 1/4 inch strips
Olive oil
Salt
Pepper

Preheat oven to 425.

Toss Brussels sprouts with a little olive oil to coat, toss in bacon, season with salt and pepper. Spread on a roasting pan and bake for 20 – 30 minutes, until the sprouts start to char in places.

Serves 6 – 8.

Individual Yorkshire Pudding

  
There is nothing better that bread cooked in meat fat! 

1 c flour
1/2 tsp salt
1 c milk
2 eggs, beaten
6 Tbsp of roast drippings

Preheat oven to 450.

Combine all ingredients, except drippings, whisk until combined – do not over mix. Set hatter aside for 30 minutes at room temp.

Place 1 tsp of drippings in the bottom of a 12 muffin tin. Place in oven to melt and warm fat, about 5 minutes. 

Pour batter into muffin tin. Place in oven and reduce heat to 350, bake until golden brown, about 10 – 15 minutes.

Makes 12 Yorkshire puddings.

Blow Torch Prime Rib

  
This recipe is from Ad Hoc by the great Thomas Keller! It’s fun to break out the blow torch and sear the fat! I bought this baby from Golden Gate Meat in SF, it was dry aged and I have to say, I will never buy a Costco prime rib again.

One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or sea salt

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 to 2 1/2 hours, but begin to check the temperature after 1 1/2 hours. 
Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

  
 

Cabbage, Pancetta, and Potatoe Soup

  
This soup will warm you on a cold winters day.

Ingredients:
10 oz pancetta, cubed
10 oz potatoes, cubed
1 onion, sloced thin
2 leeks, sliced thin
8 cloved of garlic, sliced thin
10 oz cabbage slided thin
1 quart of chicken stock
Salt and pepper

In a large stock pot, cook pancetta over medium heat until crispy, add potatoes, onions, leek and garlic, stir to coat and cover, stirring occasionally until onions and leeks are softened. Add cabbage and stock and cook for 15 minutes until the potatoes are softened. Season with salt and pepper.

Serves 6 – 8.

Artichoke and Leek Soup

  
This is one of those creations that comes together when you clean out the freezer. Super simple and tasty.

Ingredients
1 bag of frozen, sliced leekd (1 lb)
2 bags of frozen arithcokes
1 TBSP butter
1 box chicken stock
Parmesean cheese for garnish
Salt and pepper

In a large stock pot over medium heat, add the frozen leeks and artichokes, cook until defrosted and most of the water is absorbed. Stir in the butter and stir to coat, cook for a few minutes until they start to brown. Add stock and cook for 15 minutes. Purée with an immersion blender or let cool and purée in a blender. Season with salt and pepper. Serve with a little parm cheese on top.

Serves 6 – 8.