jamie of all trades

butternut squash stew

a week or so ago i went to a cooking class taught by one of the owners of la spiga.  the theme was italian thanksgiving and our menu was - endive with a beschamel sauce, turkey breast with proschuitto and spinach and for dessert, poached pears and figs in a red wine sauce.  

but my favorite dish of the night was the butternut squash stew.  i remade it a few nights later with the sister of all trades and it was even better than i remember.  this would be a great dish to make on a friday night at eat the leftovers the following dinner after a day of skiing or snowboarding.  

1 butternut squash, cubed - peels and seeds reserved
2 onions, sliced - skins reserved
1 quart water
1/4 cup olive oil
salt to taste
1 sprig rosemary
8 tomatoes, medium chop - seeds reserved
1 1/2 cups pre-cooked chick peas

make a quick stock from all the butternut squash, onion and tomato trimmings by bringing water to a boil with these trimmings, simmer for 15-30 minutes.

in a separate pot, saute onions in olive oil for about 5 minutes, until translucent.  add butternut squash, salt and cook for about 10 minutes before adding the tomatoes and about 2 cups squash stock, bring to a boil, add the chick peas and rosemary, return to a boil then reduce the heat to a simmer.

simmer, stirring often, until the stew is at the desired density and the butternut squash is at the desired tenderness about 15 minutes.  salt and pepper to taste, remove rosemary sprig.  serve with cous-cous, brown rice or as a side for your favorite pork dish.  i'll have to fins some.

 {in bowls}

 {on the spoon, so hearty}

sexy baked olives

i went looking in my cookbooks for an h'dourves to serve to a group of girlfriends and i found one in dishing with kathy casey - sexy baked olives.  no, seriously, that's the name.  and what else do you serve to girlfriend?  gotta be something sex-say!

1 1/2 cups mixed imported olives, drained {you can use pitted or not pitted}
1 tbls chopped fresh thyme
2 tsp minced lemon zest
1/4 tsp dried red pepper flakes
1 tsp fennel seeds
2 tbls extra virgin olive oil
1 thick (7-8 oz) piece feta cheese
pita chips

in a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds and olive oil.  light oil the bottom of an 8 to 9-inch ovenproof skillet, such as a cast iron.  

place the cheese in the center of the pan, then top with the marinated olive mixture.  use a rubber spatula to get all the goodies out of the olive-tossing bowl and onto the cheese.  some olives will stay on top of the cheese and some will fall to the side.  at this point, you can cover and refrigerate the skillet for up to 1 day.

when ready to bake, preheat the oven to 400.  bake the cheese and olives for about 20 minutes, or until the cheese is soft and gooey.  serve right out of the pan, with slices of rustic bread, crostini or pita chips. 

 {pre-oven}

 {post-oven}

mediterranean pizza

since i'm competing sassy fit's lbd contest i've been watching what i eat.  so lots of veggies, more protein, extra fiber and lots of water.  it also means cutting back on the foods that aren't good for me or making them more healthy so i can still enjoy them.  pizza enter stage left!  {this recipe came from the sassy fit lbd newsletter.}

1 whole wheat pizza dough
2 turkey or chicken sausage {regular or hot} casing removed
1/4 cup fat-free feta
1/4 cup sun-dried tomatoes, in olive oil, rinsed and sliced in half.  {i subbed for kalamata olives.}
2 tbls olive oil
2 cloves garlic, minced
1 cup baby spinach
1 tsp italian seasoning

preheat oven to 450.  i used a pre-made pizza dough from trader joes.  allow to come to room temperature before rolling out. {this will really help make it easy to roll out.}

using a small saucepan, heat olive oil with minced garlic on a low heat for just about 2-3 minutes.  set aside to infuse the oil with the garlic flavor. 

in a separate pan cook sausage, until brown.  set aside.  

brush oil onto the pizza dough.  add cooked sausage, feta cheese, sun-dried tomatoes or olives and sprinkle with italian seasoning.

moisten spinach and place on top of the pizza.  add a small drizzle of olive oil.  bake for 9-15 minutes.  for optimum results, bake pizza on a pre-heated pizza stone.

 {a slice with a side spinach salad on a green plate, lots of green.}

 {slice #2 with pickled peppers}

green chilies quiche

when i was growing up every 4th of july all the families on my block would gather together and we'd have a bike parade and brunch potluck.  and every year the mother of all trades would make this quiche that always received rave reviews.  even though i dislike eggs i know this dish is a good {and easy} one. i haven't tried it but you could make this the night before and bake in the morning too.

10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
2 cups cottage cheese
1 pound jack cheese, shredded
1/2 cup butter, melted
1 8-oz can diced chilies

pre-heat the oven to 350.  grease a 9x13 glass baking dish, set aside.  in a large bowl whisk the eggs together.  whisk in the dry ingredients.  stir in the cottage cheese, jack cheese, melted butter and chilies.   pour in the baking dish.  bake for 40-45 minutes or until the edges are brown and the center is firm.  if your guests like serve with a side of salsa.

delancey pickled peppers

it's no surprise i was excited for delancey to open.  and now that i've been i know it's worth the hype.  so after my visit it was fun to go back to the bon appetit article {which also helped fuel my excitement} and make molly's pickled peppers with shallots and thyme.  if you haven't been to delancey i suggest you go.  if you have a party of 6 you can make a reservation.  it just might be the best pizza in seattle.

1 pound sweet or mild mini bell peppers, sliced crosswire into 1/4-inch-thick rounds, seeded
2 large shallots, thinly sliced, separated into rings.
2 cups white wine vinegar
1/2 cup sugar
3 tbls water
5 fresh thyme sprigs
2 large garlic clovers, thinly sliced
1/4 tsp dried crushed red pepper
pinch of kosher salt

{making the brine}

place peppers and shallots in a medium bowl.

mix vinegar and next 6 ingredients in medium saucepan.  bring to boil over medium heat, stirring to dissolve sugar and salt.  remove brine from heat; carefully pour over peppers and shallots.  cover bowl {i used a plate}; let stand 5 minutes.  uncover; cool to room temperature.  transfer to quart-size jar, pressing peppers into brine.  cover; chill at least 4 hours and up to 10 days.

 

these would be amazing on a prosciutto, salami, provolone sandwich made with fresh, crusty bread.  or serve along side bruschetta.  

{on a random side note, if you're in seattle don't forget to vote and mail in your ballot today.  and please approve referendum 71 and support all types of families! joat is pro-family!

curry shrimp with mango chutney

i've had this cookbook, a new way to cook, for a long time.  years in fact. and i've never made anything from it.  when i first got the book, i opened it up and didn't know what half the stuff was. so i put it away. the other day i open it up for inspiration and started marking every page!  you'll be seeing a lot more of that here.  i've got a new way to cook and it's starting with curry shrimp with mango chutney.

mango chutney:

1/2 cup finely chopped vidalia or bermuda onions
1 tsp minced jalapeno chilies
1/2 tsp extra-virgin olive oil
2 ripe medium mangoes
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tsp chopped fresh basil

in a medium saucepan, cook the onion and chilies in the oil, covered, over moderately low heat until the onions are soft just beginning to brown, about 7 minutes.
reduce the heat, add the mangoes and half the lime juice, and cook, covered stirring frequently, until the fruit begin to release some of its juices and softens slightly, without losing its shape, about 3 minutes.  remove from the heat and allow to cool slightly before stirring in the cilantro, basil and remaining lime juice.  serve warm.
 

curry crusted shrimp:

1 1/2 pounds large shrimp, peeled up to the tail and deveined. {you can can buy them this way or do it yourself.  i deveined mine - never done that before!}
1 tsp sugar
1/8 tsp kosher salt
2 tbls olive oil
1/3 curry powder

{the original recipe has the shrimp cooked in a pan.  i think roasting in the oven is easier.} preheat oven to 400. coat with olive oil. sprinkle the shrimp evenly with the sugar and salt. mix so all the shrimp are covered with oil, sugar and salt.  dust with the curry powder to form a light coating and shake off the excess.
spread evenly on a baking sheet and roast for 6-8 minutes or until the shrimp are cooked through and firm to the touch.  spread on a platter and serve with the chutney. 

 
{going into the oven}

 
{coming out of the oven}

{ready to eat!}

salmon with basmati rice and brocollini - birthday dinner for mom, part 1

it was the mother of all trades birthday about a week ago.  but i was traveling, then she was traveling, then she was traveling again {the life of a retiree} so we finally celebrated over the weekend by having dinner at my house.  the moat likes dishes on the lighter side so i thought this recipe from bon appetit would be good - lime and honey-glazed salmon with basmati rice and broccolini.  it's listed as a 'high fiber' recipe but i'd also mark it 'one pot' and 'quick and easy' and delicious!

1/4 cup fresh lime juice
2 tbls finely grated lime peel
2 tbls honey
2 tbls chopped fresh cilantro
4 tsp soy sauce
1 tbl olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice
3 1/4 cups low-salt chicken broth
4 5-6 oz skinless salmon fillets
1 bunch broccolini, bottom inch trimmed

preheat oven to 450.  whisk lime juice, lime peel, honey {i used agave nectar} cilantro and soy sauce in a small bowl; set aside.

heat oil in a large deep ovenproof skillet or casserole (with lid) over medium-high heat.  add shallots and saute until beginning to soften and brown, about 5 minutes.  stir in rice, then broth; bring to boil.  cover skillet tightly with lid; place in oven and bake 10 minutes {rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry. i used brown basmati rice and it needed about 13-15 minutes.}

{rice out of the oven}

{adding the salmon before it goes back in}

remove skillet from oven.  sprinkle rice lightly with salt.  sprinkle salmon with salt and pepper to season and arrange on rice, pressing in lightly.  tuck broccolini in around fish, with the stems anchored in rice.  spoon 1 tbls lime mixture over each salmon fillet.  cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tenter, 8-10 minutes.  drizzle remaining lime mixture over fish and rice; sprinkle with remaining cilantro and server from skillet.

 

{all cooked in one pot}

 

{the birthday dinner table}

butternut squash with crispy kale

i came home the other day and wanted to make a fall soup.  i tend to gravitate towards tortilla soups so i forced myself to find something else.  in last month's copy of metropolitan market's real food magazine i found this recipe for butternut squash soup.  i like it because it's not creamy and the crispy kale really is a nice touch  butternut squash + kale make the ultimate fall soup.

1 butternut squash, halved length-wise, or 2 pounds cubed frozen butternut squash
4 oz. fresh kale
3 tbls olive oil
1 medium leek, trimmed, washed and chopped
4 cups reduced-sodium vegetable or chicken broth
3 small potatoes, peeled and diced
1 medium apple, peeled, cored and diced
1/2 tsp ground cinnamon
salt and pepper to taste

if using fresh squash; preheat oven to 400.  place the squash cut side down in a baking dish, add a thin layer of water and cover the pan with foil.  roast until squash is tender when pierced with the tip of a knife, about 30 minutes. {mine took closer to 50 minutes.}  when cool enough to handle, peel off the skin and cut enough squash into 1/4 to 1/2 inch cubes.  set aside.

while the oven is hot, make the crispy kale.  pull the kale leaves from the tough stems.  gather the kale leaves together and cut into thin slices.  place in a baking pan and drizzle with 1 tablespoon olive oil.  toss to coat and spread in an even layer.  sprinkle lightly with a pinch of salt.  roast 15 minutes or until crisp.  set aside.

{kale before it's crispy}

in a soup pot, heat the remaining 2 tablespoons olive oil.  add the leek and cook, stirring, until softened, about 5 minutes.  add the broth, squash, potatoes, apple, cinnamon and 1/2 tsp salt.  cover and cook 15 minutes or until the potatoes and squash are tender.  cool slightly.

puree the soup in the food processor or food mill until smooth and return to pot.  or use an immersion blended and puree the soup directly in the pot.  add the salt and pepper to taste.  float a cluster of kale on each bowl of soup.  for a heartier soup, add crisp bacon or cooked ham, about 1/2 to 1 cup.

julia child's beef bourguignon

yesterday it was my sister's birthday so we had a julie + julia party and made julia child's beef bourguignon. {recipe is at the link, it's too long to post out.}  it's a long and more difficult recipe.  but your labors are rewarded because it's an incredible dish.  it might be one of my favorite meals.

you can top it on noodles, rice or potatoes.  we did noodles but i wanted potatoes.  oh well, i guess i'll just have to make it again soon.

here are some photos.

going in the oven

liquid is evaporated

ready to be served

on the plate

end of summer pasta salad

i spoke too soon.  summer is not over.  to celebrate it stickin' around for a bit longer i made a summer pasta salad.  the tomatoes and basil came from my mom's garden. and i mixed them sweet balsamic vinegar before pouring over pasta. recipe written by moi!

1 pound rotinni pasta {you could use a penne or angel hair too}
1 pint cherry tomatoes, halved
1/4 cup balsamic vinegar
1/2 cup basil, chopped
1 tsp kosher salt
1/2 olive oil
1 clove garlic, minced
salt and pepper to taste
1/2 cup parmesan cheese, shredded {i used a more pungent parmesan but you can use a mild one if you don't like strong cheese}

bring a large pot of water to a boil.  add pasta and cook for 7 minutes.  {time will be less if you're using fresh pasta} drain, place in a large bowl and set aside.

slices tomatoes in half and place in a medium bowl.  pour balsamic vinegar over tomatoes and mix.  sprinkle in basil and salt and stir to combine.  pour the tomato mixture and olive oil over the pasta and toss together.  add garlic, salt/pepper, parmesan cheese and toss again.