Tag Archives | Holiday 2016 Recipes

BUTTERNUT SQUASH AND MUSHROOM BREAD PUDDING WITH BOURBON CHERRIES

Recipe courtesy of chef Kathy Gold, In the Kitchen Cooking School

Serves 8 to 10

3 tablespoons extra-virgin olive oil (plus more as needed)
1 cup sliced leeks, white and pale green parts only
6 cups cubed butternut squash
2 pints assorted mushrooms, such as cremini or shiitake
3 cloves garlic, minced
½ cup chopped, fresh mixed herbs, such as thyme, rosemary and sage
sea salt
freshly cracked black pepper
3 tablespoons balsamic vinegar (or more to taste)
4 cups stock (vegetable, turkey or chicken)
3 eggs, beaten
1 loaf day-old brioche, ciabatta or sourdough bread, cubed (about 12 cups)
1 cup bourbon cherries, drained and halved (recipe follows)
1 cup grated Gruyère cheese

Preheat the oven to 425°F.

Place the squash cubes on a rimmed sheet pan, toss them with olive oil and roast until they starting to soften and caramelize in spots, about 20 minutes or so. Sprinkle them with salt and remove from the pan.

Turn the oven down to 375°F.

Heat the olive oil in a large skillet over medium-high heat. Stir in the mushrooms and toss quickly to coat. Sauté until the mushrooms release their juices and start to caramelize, then add the leeks. Season with salt and pepper to taste. Continue to cook until the leeks soften, about 5 minutes more. Add the garlic and cook about 1 minute. Add the herbs. Cook about 30 seconds, then add the balsamic vinegar. Taste and add salt and freshly cracked black pepper again as desired. Set aside to cool slightly.

In a large mixing bowl, whisk together the stock and the beaten eggs. Add the bread and toss to coat. Add the squash, mushroom mixture, cheese and cherries and toss gently. Pour the mixture into a large buttered casserole dish.

Cover the dish with foil and bake for 35 to 40 minutes. Remove the foil and continue baking for another 10 to 15 minutes or until the bread pudding is nicely browned on top.

BOURBON CHERRIES

1 cup bourbon
1 cup sugar
¼ cup fresh orange juice
1 one-inch strip of orange peel, pith removed
1 vanilla bean pod, halved and scraped
½ pound cherries, washed, dried and pitted

Combine the sugar, orange juice and orange peel in a small saucepan. Place the pan over medium-high heat and bring to a simmer, stirring until the sugar dissolves, about 5 minutes. Remove the pan from the heat and stir in the vanilla beans and bourbon.

Add the cherries. Pour into a sterilized container, seal and let cool to room temperature before refrigerating. Let this steep in the refrigerator for 3 to 4 days before using. (The cherries will keep for about a month.)

Read More
Continue Reading ·

EGG IN A NEST

eggnestrecipe

Red Star Egg | Chicken Bacon | Potato “Risotto” | Golden Enoki | Tarragon

CHICKEN BACON

1 cup brown sugar
1 cup kosher salt
1 teaspoon ground allspice
2 boneless chicken thighs, skin on
1 bunch of hay, soaked in warm water
4 charcoal briquettes
Olive oil

The day before you plan to serve this dish, mix the sugar, salt and allspice in a bowl. Generously season the chicken thighs on both sides with the spice mix. Lay them on a tray, wrap the tray in plastic wrap, and refrigerate it overnight. The next day, rinse the chicken in cold water.

Light the briquettes outside in a grill. Once they are hot, take the hay out of the water, wring it out, and place it on top of the charcoal. Lay the chicken, skin side down, on the grill. Cover the grill and smoke the chicken for 20 minutes. Remove it from the grill and chill it in the refrigerator.

When you are ready to assemble the dish, cut each chicken thigh in half. Lightly season it with salt and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken thighs on both sides until cooked through.

Note: Bacon lardons or grilled chicken thighs may be used in place of chicken-thigh bacon.

POTATO “RISOTTO”

1 cup finely diced potato
¼ cup heavy cream
3 tablespoons pecorino cheese
Salt to taste

Combine the potato and cream in a wide pan and cook over medium heat, stirring constantly, until the potato achieves an al dente consistency. Finish with pecorino and season with salt, if needed.

VEGETABLES

4 pattypan squash, cut into quarters
1 bunch golden enoki mushrooms,
bottoms cut off and discarded
2 tablespoons butter, melted

Blanch squash in salted boiling water until just tender. Remove and drain. Toss squash and mushrooms separately in melted butter.

TARRAGON FOAM

1 cup tarragon leaves
½ cup parsley
2 tablespoons soy lecithin

Cook the tarragon and parsley in salted boiling water for 20 seconds, then immediately submerge them into an ice bath. Take the herbs from the ice bath and put them into a blender with 4 cups of water. Blend on high for a few minutes. Add the soy lecithin and puree. Pass the liquid through a fine-mesh strainer. Just before plating the dish, froth the juice in a blender until a foam forms.

Note: Fresh minced tarragon may be used in place of tarragon foam.

SOFT POACHED EGG

4 farm-fresh Red Star eggs
Microgreens

If you have a sous vide machine (immersion circulator), set it to 64°C (147°F) and cook the eggs in their shells in a water bath for one hour. Remove them and set aside until ready to plate.

At home, fill a skillet with 2 inches of water and a splash of white vinegar. Bring this to a simmer, then lower the heat. Crack the eggs into the water and poach them for 4 minutes. Remove them with a slotted spoon, taking care not to break the yolk.

To plate:

Spoon the risotto into four bowls in equal portions. Place one poached egg into each bowl. Place a chicken thigh next to each egg. Spoon the glazed squash and mushrooms around the egg. Spoon bubbles of tarragon foam on top of each egg (or sprinkle the entire dish with minced tarragon). Finish with microgreens.

Read More
Continue Reading ·

Joe Attanasi’s Scallops Wrapped in Prosciutto

holtrad3

Serves 3-4

12 large sea scallops, preferably local
6 slices prosciutto di Parma
Fresh dill leaves, chopped, to taste
Salt and pepper, to taste

Preheat the oven to 350°F. Rinse the scallops, removing the attached muscle if necessary. Dry them with paper towels. Season with salt and pepper to taste. Slice the prosciutto in half lengthwise. Carefully wrap each scallop in a half-slice of prosciutto, tucking it under or around to secure it. Place the wrapped scallops on a shallow baking sheet. Sprinkle a small amount of chopped dill on top of each scallop. Bake for 20 to 25 minutes, until the prosciutto is crisp and the scallops are firm to the touch. Remove to a platter and serve.

Read More
Continue Reading ·

Breakfast Challenge Chili

How will you know if your breakfast habits are causing your problems with mood and energy? Take the Suppers breakfast challenge to get data!

1 and 1⁄2 pounds ground turkey
olive oil (enough to coat pan)
4 cups high-fiber vegetables (such as shredded cabbage)
2 cans preferred beans, drained (omit for a low-carb option)
1 jar of tomato sauce (check that it contains no added sugar)
1 jar of salsa (check that it contains no added sugar)
broth or water (as needed, for consistency)
1 tablespoon chili powder
salt (to taste)

Place enough olive oil in a soup pot to coat the bottom. On medium heat, brown the ground turkey. Add the vegetables and beans.

Add the jar of salsa and the jar of tomato sauce, after reading the labels to make sure there is no form of sugar or corn syrup in them. Depending on the amount of liquid in the salsa, you will need to add some water.

Add a tablespoon of chili powder, or to taste. Add salt to taste, if it is not restricted for you. Let it simmer until the water steams off and it is the consistency you like, about a half hour.

In the ideal world, your ingredients would be organic and fresh. This is not the ideal world. Follow the Suppers principle of nutritional harm reduction and use the highest-quality ingredients you can without stressing over it.

Read More
Continue Reading ·

Black Walnut Bisque

Courtesy of author and naturalist “Wildman” Steve Brill wildmanstevebrill.com (Serves 6; preparation time: 25 minutes)

5 cups vegetable stock or water
¾ cup hazelnuts
½ cup black walnuts or commercial walnuts
1 cup silken tofu, drained
1 celery stalk, sliced
2 tablespoons white oak wine or sherry
1 small, hot pepper, seeds and ribs removed, or ¼ teaspoon hot cayenne pepper to taste
¼ teaspoon liquid stevia (optional) or a dash of any sweetener of your choice, to taste
2 tablespoons corn oil
2 tablespoons mellow (light-colored) miso or ½ teaspoon salt, to taste
2 tablespoons any wild or commercial onion leaves, chives, or scallions, chopped
½ teaspoon ground nutmeg

Simmer all ingredients except the wild onion leaves, corn oil, miso and nutmeg for 5 minutes. Add the corn oil and miso and purée in a blender in two batches, holding the blender cover down with a towel to prevent eruption. Garnish with the wild onion leaves and nutmeg. Serve hot.

Read More
Continue Reading ·

Celery Root: Four Ways

celeryroottitle

ILLUSTRATION: JACKIE BOTTO

 celeryrootpeelgrate

Peel, grate, and mix with mayonnaise, lemon juice, mustard, and salt and pepper for the classic celery root remoulade (perfect with fish).

celeryrootlatke

Make a different take on latke by using grated celery root to make your fried pancakes this holiday season. Serve with the usual sour cream and applesauce

celeryrootlasagne

Peel it, and use a mandoline to slice it into thin (1/8-inch) sheets. Simmer in boiling water for 1 minute and drain well. Use instead of noodles to make your favorite lasagna or other layered pasta dish.

celeryrootsoup

Swap out half the potatoes in your favorite potato soup (or even mashed potatoes) for cubed celery root. Celery root and potatoes work perfectly together—the celery root adds complex layers of flavor to otherwise humble dishes.

Read More
Continue Reading ·

Facebook

Twitter