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Peeling, seeding, and cutting up hard winter squash is about as much fun as cleaning the stove. But slowly roasting whole, skin-on squash until it’s buttery soft means you can break it open with a spoon. While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. For this twice-roasted squash recipe, stick with the big boys.
- 1 3–4-lb. kabocha, buttercup, or kuri squash
- 3 oz. Parmesan, coarsely grated
- ½ cup (1 stick) unsalted butter, room temperature
- ½ tsp. finely grated lemon zest
- Kosher salt, freshly ground pepper
Dressing and Assembly
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. unseasoned rice vinegar
- 3 Tbsp. extra-virgin olive oil
- 2 scallions, thinly sliced
- 1½ cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
- ⅓ cup unsalted, roasted pumpkin seeds (pepitas)
- Shaved Parmesan (for serving)
Place a rack in middle of oven; preheat to 300°. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. (For quicker cooking, roast at 425° for 1 hour.) Tear or cut squash in half and let sit until cool enough to handle.
Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
Carefully move rack to upper third of oven and increase oven temperature to 450°. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10–12 minutes.
Do Ahead: Whole squash can be roasted 4 days ahead. Keep intact and chill.
Dressing and Assembly
While squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
From Bon Appétit Magazine, March 2018 Bon Appétit Magazine, March 2018
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- Categories: Pies, tarts & pastries Dessert
- Ingredients: cocoa powder all-purpose flour butter egg yolks sugar heavy cream dark chocolate sea salt flakes
Fully Salted Roast Chicken
On Sunday, you&aposll need to cover both whole chickens in lots and lots of salt, as per this recipe. The chickens need to rest, salted, for 8 hours, or up to one day before cooking. This is going to give you super-flavorful birds—with extra crispy skin. If you won&apost have time to roast them on Monday night (for best results they need to sit at room temp for an hour before cooking, and then spend 40-55 minutes in the oven), then roast them on Sunday. Make a big batch of grains as well (cook 2 cups dry): you&aposll use them in two recipes this week. Our recipes call for farro, but you can substitute another grain—rice, barley, quinoa. Finally, roast whole squash, like kabocha, until tender for quick dinner prep on Monday night. Cut the cooked squash in half, remove the seeds, and reserve.
Twice-Roasted Squash with Parmesan Butter Recipe
Lots of our favorite pantry-adjacent staples in here, like parm and squash.
Slowly roasting whole, skin-on squash until it’s buttery soft means you can break it open with a spoon.
This recipe is superb! The balance of flavors and textures is unbelievable. I've never made anything this good before. I made it for a party and changed it to be vegan. Used vegan butter, maple syrup instead of honey, and I made vegan parmesan, but you could probably just use nutritional yeast to get the umami flavor since it's getting rolled up into the squash anyway. I used a kabocha squash and all three recommended grains (totally worth it for the beauty and varied texture). Golden raisins were also sold out at my local grocery and so I subbed chopped up dates. Once I had all the ingredients ready to go this was super easy to put together, but it is somewhat involved to get everything to that point--definitely a weekend recipe.
Anonymousmidwest01/01/20This recipe is so good! Some caveats: I didn't have parmesan or raisins, so I substituted pecorino romano and dried tart cherries. I had a medium-sized red kuri squash, and was pretty sure it weighed less than the recipe, so I used (roughly) the proportions from the recipe. I used half a stick of butter and left out the cheese and lemon zest from the squash (and added a bit of sugar until it tasted right). I didn't have barley or farro on hand, so I used a Japanese multigrain rice mix and some black rice. I also left out the vinegar from the dressing (I liked it with just lemon). I'm definitely making this for a work potluck on Tuesday, it's so tasty and colorful! Nutty and bright, soft and creamy, chewy and crunchy: it's a VERY well-balanced dish.
aeflinn7525Manhattan, KS11/16/19This was a delicious recipe! While I think it would probably have been even more delicious with all of the butter, I only used about 1/4 of what was called for. Still great. I found the dressing for the grain (I used farro) to be a bit too acidic--and I like vinaigrettes on the tart side. I'd use a 1:1 ratio of acid to fat/oil next time. Otherwise, excellent! headtopics.com
AnonymousPhiladelphia, PA10/25/19Oh my god, this is so good. The flavors were amazing, there was great texture from the barley and seeds, and overall it was easy if a bit time consuming (and requiring a lot of bowls/pots/pans). Such a great hearty meal since my husband is vegetarian. I roasted the squash two days beforehand and would recommend that if you’re planning to make this on a weeknight. Given my pantry situation I substituted shallots for scallions and sunflower seeds for pumpkin with no issue. I also accidentally added lemon juice to the squash instead of the dressing and I actually think that gave it a great flavor. I’ll definitely make this again!
soapnanaChicago10/09/18This is it, this is how I’m cooking squash from now on. It was so good! I didn’t even use the right type of squash (I used butternut) and it was still amazing! I was a bit weary of the sauce but just like everything else it was delicious. Instead of doing it all fancy and reroasting it in the skins I just slapped down parchment paper and cooked it on that. Also ham tastes really good with this.
AnonymousMinnesota03/27/18So we're college students (please do not undermine our highly*** developed sense of taste), and this recipe BLEW OUR MINDS. We made this on a Monday night, yes—we refuse to settle for ramen, and yes, we are crazy busy students. IT WAS SO GOOD. We couldn't stop"mmmmmm"ing the entire damn time. We would absolutely make this again, it was incredible. Definitely go with the kabocha squash, it makes a huge difference. That sh*t tastes like clouds. Everything came together absolutely perfectly. We also used shallots instead of scallions (we didn't have any) and it gave the whole thing a great crunch. We loved it. Can't wait to eat this as leftovers.
sashadimovSan Francisco03/13/18Followed the recipe first time, rave reviews from dinner mates. The leftovers were used in a breakfast bowl with a poached egg on top, two more thumbs up! Next time I will skip the dressing and drizzle evoo on top, with a squeeze of lime. headtopics.com
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Chicken Milanese with Sage-and-Lemon-Butter SauceThese crisp and juicy chicken cutlets are coated with seasoned bread crumbs, Parmesan cheese, lemon zest and thyme. If you can find chicken! SandraNagle1 Let’s cook something different when were all isolating!
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Roots, Greens, and Shoots Quinoa
Have you been hearing about “superfoods” lately? Foods that are supposedly the most nutritious food we can put into our bodies? Well, I have. The list of the top superfoods can vary by professional or article but I’ve seen enough written on the topic to know that quinoa, sweet potatoes, and spinach are all top contenders. So when I came across a feature in Cooking Light magazine of different low-calorie quinoa combos, I was drawn to this Roots, Greens, and Shoots combination.
With nothing more than roasted sweet potato, baby spinach, toasted pecans and scallions, this quick meal is about as nutritious as you can get. If you have a spare sweet potato or some leftover cooked quinoa, you also have a speedy meal. But if not, either roast a sweet potato in a 375 degree oven for 30-40 minutes or buy a super-simple pre-wrapped sweet potato and microwave according to the directions. Quinoa, which has become an easy replacement for rice in my house, can be cooked in 15 minutes with a 2:1 water ratio. Although there isn’t any dressing or other flavoring to this dish, you might think this would be pretty bland but on the contrary, the combination of the sweetness in the potato, the crunch of the pecans and the zing of the scallions made this easily one of my favorite quick meals I’ve ever made. In fact, it’s super.
Combine chopped sweet potato, torn spinach, and sliced scallions in a bowl.
Source: Cooking Light magazine
Friday, September 7, 2007
THE PALATE PLEASER #5
This blog is designed to satisfy the jaded palates of the masses that are tired of Chicken every Sunday and pasta every Wednesday and the same old thing in between.
The recipes will come from the kitchens of some of the most famous eating establishments around the world to the down home country kitchen.
Also as a change of pace salted with amusing jokes, anecdotes and interesting notes both past and present.
A little something for everyone not just the cook.
THIS WEEK’S PALATE PLEASERS
Seared Southwestern Bacon Wrapped Beef Tenderloin
6 Thick pieces bacon
Four (8-ounce) beef tenderloins, cut 1 1/2 inches thick
1 Tablespoon Ground cumin
1 Tablespoon Chili powder
1/2 Teaspoon Cayenne pepper
1-1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme
1/4 Teaspoon Freshly ground black pepper
1/4 Teaspoon Ground cinnamon
1 Tablespoon Kosher salt
2 Tablespoon Vegetable oil
Red chili salsa (See index for recipe)
12 Triangles toasted tortillas
12 Small Black bean cakes (See index for recipe)
Crumbled queso blanco or feta cheese
Fresh chopped cilantro
Preheat the oven to 450F. Wrap the bacon around the outside of the circumference of the tenderloins and secure with toothpicks.
Combine the cumin, chili powder, cayenne pepper, paprika, thyme, black pepper, cinnamon and salt and mix well.
Brush the tenderloins with some of the oil and pat the seasoning mixture onto both sides.
Rub some oil into one or two 9-inch cast iron pans and set them over high heat (open a window or put on the exhaust fan because this creates a lot of smoke).
Saut the tenderloins for 2 minutes on each side and transfer them to a baking pan.
Set them in the oven to finish cooking (about 10 minutes for rare, 12 minutes for medium rare and 14 minutes for medium depending on the thickness).
To present each portion, ladle some chili salsa on the bottom of the plate and set three triangles of toasted tortillas around the outside of the plate. Set a black bean cake on each of the toasted tortilla triangles and set the cooked tenderloin in the center of the plate. Sprinkle with queso blanco or feta, and cilantro.
Shrimp Stir Fried With Snow Peas And Cashews
1 1/4 Pound Raw medium shrimp peeled and deveined
1/2 Teaspoon Salt
2 Teaspoon Cornstarch
1 Egg white
1 Tablespoon Dry white wine or Vermouth
8 Ounce Snow peas or sugar snap peas
1/4 Cup Peanut or vegetable oil
1 Garlic clove finely chopped
1/2 Cup Chicken stock One (8-ounce) can
sliced bamboo shoots, drained
1 Tablespoon Soy sauce
2 Tablespoon Oyster sauce
1 Teaspoon Sugar
2 Tablespoon Cornstarch mixed with 1/4 cup cold water
1 Cup Unsalted cashews
Salt and freshly ground black pepper
Cooked rice for serving
TO MARINATE THE SHRIMP: Season the shrimp with salt. In a small mixing bowl, with a fork, combine the cornstarch with the egg white and wine. Add the shrimp, toss well to combine, cover and marinate for 1 hour in the refrigerator.
In a medium pot, bring the salted water to a rapid boil, drop in the peas and cook for 30 seconds. Drain them and run them under cold water to stop the cooking process. Pat dry. Measure out the remaining ingredients.
TO COOK THE SHRIMP AND SNOW PEAS: Set a 12-inch wok or skillet over high heat for 30 seconds. Add the oil and swirl it around the pan and heat for another 30 seconds.
Add the shrimp and stir fry for 10 seconds.
Add the garlic and stir fry for 5 seconds, then add the chicken stock, snow peas, and bamboo shoots and bring the liquid to a simmer.
Add the soy sauce, oyster sauce, and sugar and bring the liquid to a boil again.
Stir in the cornstarch to recombine with the water and add to the skillet.
Bring to a simmer and cook until thickened. Add the cashews and remove from the heat. Season to taste with salt and pepper. Serve over rice
Spiced Rice And Beans
FOR THE BEANS
1 Cup Black beans
1/2 Onion peeled
1 Clove garlic peeled
1 Bay leaf
1 Large Piece orange zest about 1 x 3 inches
1 Teaspoon Salt
1/4 Teaspoon Freshly ground black pepper
1/4 Cup Olive oil
1/2 Onion finely minced
1 Cup Uncooked long-grain white rice
1 Cup Chicken broth
1/4 Cup Diced red bell pepper
1/4 Cup Diced green bell pepper
1 Cup Water
1/2 Teaspoon Salt
2 Teaspoon Fresh tarragon or 1/2 Teaspoon Dried crushed
2 Teaspoon Minced fresh flat-leaf parsley
TO PREPARE THE BEANS:
Pick over the beans to remove any stones or foreign material. Rinse the beans and soak them for 6 hours or overnight. Or you can use the quick-soak method: Place the beans in a pot of water to cover and bring to a boil boil for 3 minutes. Remove the pan from the heat and let the beans rest for 1 hour in the cooking water.
Discard the water in which the beans were soaked or cooked. Place the beans in a pot with fresh water to cover. Add the onion, garlic, bay leaf, and orange zest. Boil the beans for 5 minutes, then reduce the heat and simmer gently for 11/2 to 2 hours or until the beans are tender. If the water gets low during the cooking, add more to cover the beans. Season the beans with the salt and pepper, and keep them warm while the rice cooks.
The beans can be cooked a day ahead, refrigerated, and reheated before serving.
TO COOK THE RICE:
In a medium skillet, heat the oil. Add the onion and saute it over medium heat for 10 to 15 minutes, or until it becomes chestnut brown. As the onion cools, it will get crispy. Spoon the onion out of the pan and drain it on a paper towel.
Saute the rice in the onion oil, stirring it with a wooden spoon to coat the grains evenly with the flavored oil. Add the chicken broth, diced peppers, water, and salt. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 15 to 18 minutes, or until the rice is tender and all the broth has been absorbed. Don’t stir the rice while it is simmering or it will cook unevenly.
When the rice is cooked, fluff in the herbs with a fork. To serve, make a ring of rice on a serving platter. Drain the beans, discard the bay leaf, and pour the beans into the center of the rice. Sprinkle with the reserved crispy onions and serve.
JOKE OF THE WEEK
He didn’t like the casserole,
And he didn’t like my cake.
My biscuits were too hard…
Not like his mother used to make.
I didn’t perk the coffee right,
He didn’t like the stew,
I didn’t mend his socks
The way his mother used to do.
I pondered for an answer,
I was looking for a clue
Then I turned around and smacked him…
Like his Mother used to do.
Submitted by: Margaret Coffey
Red Pepper Soup
8 Large Red or green bell peppers to use as serving containers for the finished soup
2 Tablespoon Olive oil
1 Cup Finely chopped onion
1-1/2 Pound Sweet potatoes peeled and cut into 1-inch cubes
1-1/2 Pound Red bell peppers cored, seeded and diced
6 Cup Chicken stock
1/2 Teaspoon Dried thyme
1 Bay leaf
Salt and freshly ground black pepper
1/2 Cup Finely diced yellow or red bell pepper
optional garnish 1/2 Cup Plain low-fat yogurt optional garnish
TO PREPARE THE BELL PEPPERS:
Cut a wafer thin slice off the bottom of each pepper so it will sit straight on the plate. Slice the tops off each pepper and scoop out the seeds. Reserve the hollowed out peppers to hold the finished soup.
TO MAKE THE SOUP:
In a 4-quart saucepan over moderate heat, heat the olive oil. Add the onion, cover and simmer for 3 to 4 minutes or until softened. Add the sweet potatoes, red bell peppers, chicken stock, thyme and bay leaf and bring to a boil. Cover and simmer, over medium heat for 25 to 30 minutes or until the vegetables are tender.
TO FINISH THE SOUP AND SERVE:
Strain the solids from the liquid and return the liquid to the saucepan. Discard the bay leaf. In a food processor or blender, puree the vegetables until smooth and return them to the liquid in the saucepan. Bring the soup to a simmer season with salt and pepper to taste. Ladle the soup into the hollowed out peppers and garnish with the diced yellow or red bell peppers and a dollop of yogurt, if desired
3/4 cup granulated sugar
1 tablespoon lemon juice
Flesh of 2 large mangoes, puréed and strained
1 large egg white
3 tablespoons cream, whipped
Put sugar and 1 1/4 cups water in a heavy-based saucepan and stir to dissolve. Bring to boil and boil for 5 minutes. Remove from heat stir in lemon juice and let cool.
Stir mango purée into syrup and pour into a shallow metal container. Chill the mixture for 30 minutes then cover and freeze to the slushy stage.
Turn semi-frozen mixture into a bowl and beat well. Return the mixture to the container, cover and freeze until just becoming slushy again. Turn out into the bowl and beat well.
In a separate bowl, whip egg white until stiff but not dry. Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
About 30 minutes before serving, transfer the sherbet to the refrigerator.
Serves 4 to 6.
APPLE STUFFED SQUASH
2acorn squash, halved and seeded
1tbsp melted butter or margarine
1/4 tsp salt
1/4tsp ground cinnamon
2cup cooked white or brown rice (cooked in chicken broth)
1cup unsweetened applesauce
1 cup chopped celery
1/2cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 tsp onion powder
1/2 tsp ground ginger
4 small apple wedges with peel
1 Place squash cut-side down in shallow baking pan.
2 Bake at 350 degrees 30 minutes. Turn squash cut-side up brush with butter. Sprinkle with salt and cinnamon.
3 Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger.
4 Fill squash evenly with rice stuffing.
5 Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges
QUOTE OF THE WEEK
Tomatoes and oregano make it Italian wine and tarragon make it French. Sour cream makes it Russian lemon and cinnamon make it Greek. Soy sauce makes it Chinese garlic makes it good.
94 1/4 oz bread flour
31 1/2oz pastry flour
5 oz margarine
4 oz yeast
2 1/2 oz salt
2 oz malt syrup
76 1/2 oz water
1 Place all ingredients, except water, into mixing bowl.
2 Blend 1 minute at low speed.
3 Add water.
4 Mix 1 minute at low speed.
5 Mix 9 minutes at medium speed, or until dough is developed and extensible.
6 Ferment dough 1 hour, or until doubled in bulk.
7 Block dough into 4-lb.2-oz.resses.
8 Cover and let rest 20 minutes.
9 Divide and round the presses.
10 Proof at 100 °F (75% relative humidity for approx. 1 hour, or until slight indentation remains from touch).
11 Bake at 370 °F 12 to 15 minutes.
APPLE AND CHEESE CARPACCIO
200 grams emmental cheese, sliced into thin strips
1/2 cup sliced celery
2 red apples
1 tsp sesame seeds
3 tsp balsamic vinegar (or red wine vinegar)
5 tbsp olive oil
1 tsp ground black pepper
1 Core and cut apples into quarters.
2 Slice each quarter crosswise into 1/2 inch chips.
3 in a separate bowl, mix chopped apples and celery. Arrange in serving plates with sliced emmental cheese.
4 Sprinkle balsamic vinegar and olive oil on top.
5 Garnish with sesame seeds and ground black pepper.
THAT’S IT FOR THIS WEEK FOLKS.
500 Healthy ChineseRecipes
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