Butternut Squash

To bake butternut, wash the skin, cut the squash in half, and scoop out the seeds. Pierce the skin several times with a fork and bake in a 350 oven for about 45 minutes.

You might brush on a little melted butter mixed with brown sugar after baking. Or try this delicious blend: 3 tablespoons butter, softened; 1 tablespoon lime juice; 1 teaspoon chili powder; and salt and coarsely ground pepper to taste. Mix ingredients and then spoon into the baked squash halves.

Savory Carrot Flan

1 pound carrots, peeled and sliced
2 bay leaves
1 small onion, sliced
1 Tb grated peeled fresh ginger
1/4 cup fresh orange juice
1 tsp maple syrup
Pinch ground nutmeg
Pinch ground cinnamon
Pinch crumbled dried marjoram
1/2 cup evaporated skim milk
1/4 cup nonfat dry milk
1 large egg
1 large egg white

Heat the oven to 375. Grease a 1-quart baking dish with unsalted butter

Place the carrots, bay leaves, onion, ginger, and orange juice in a medium saucepan. Add water to cover the vegetables by about 1 inch. Cover and simmer over medium heat until you can pierce the carrots easily with a fork, about 30 minutes. Check often, adding more water as necessary to prevent burning. Drain any liquid that remains. Remove and discard the bay leaves.

Transfer the contents of the saucepan to a food processor. Add the maple syrup, nutmeg, cinnamon, marjoram, evaporated milk, dry milk, egg, and egg white. Process until smooth.

Pour the mixture into the baking dish. Place this dish in a larger dish. Pour water into the larger dish so that it comes halfway up the sides of the smaller. Bake for 1 hour, until firm and a knife inserted in the center of the flan comes out clean, adding more water to the larger dish as it evaporates. Serve hot or at room temperature, or chill thoroughly for about 3 hours and serve cold.

Cold Curried Carrot and Coconut Milk Soup

3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons unsalted butter
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
2 1/2 cups low-salt chicken broth (or vegetable stock or water)
1 to 1 1/2 cups canned unsweetened coconut milk
1 tablespoon fresh lime juice plus additional to taste
ice water for thinning soup (optional)
trimmed scallions for garnish

In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.

In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.

Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with trimmed scallions.

Hanger Steak with Shallots

This recipe is from Café Boulud Cookbook – Daniel Boulud recommends serving it with the most classic accompaniment: pommes frites, French-fried potatoes.

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them — 6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.

Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.

To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately. Makes 6 servings.

Braised Chicken with Shallots, Garlic & Balsamic Vinegar

Mashed potatoes are an ideal accompaniment to this dish.

6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet. Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon. Makes 4 servings

Green Beans, Roasted Fennel & Shallots

Nonstick vegetable oil spray

2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided

1 pound haricots verts or small slender green beans, trimmed

Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve. Makes 4 servings.

Green Beans with Bacon and Shallots

2 1/2 pounds green beans, trimmed, cut into 2-inch pieces

8 bacon slices, thinly sliced crosswise
3 tablespoons butter
2/3 cup finely chopped shallots (about 4 large)


Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve. Makes 10 servings.

Green Salad with Fried Shallots

For the salad, use whatever small young greens (baby spinach, arugula, or watercress, for example) and other fresh goodies you find.

1/2 pound shallots
1 1/2 cups vegetable oil for frying
6 ounces mixed greens; about 6 cups loosely packed)
1/3 cup sprouts
1 tablespoon white-wine vinegar
sea salt to taste

Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.

Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad. Serves 6.

Tangy Herbed Onions

4 medium onions

Olive oil

1/4 cup balsamic vinegar

1 teaspoon dried oregano

2 tablespoons packed brown sugar (or less, to taste)

Salt and pepper, to taste

1/3 cup seasoned bread crumbs

Peel onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush four sheets of aluminum foil with the olive oil.

Mix the remaining ingredients (except for the bread crumbs) and rub the mixture into each of the onions. Wrap each onion securely in its own foil wrapper. Bake at 350 degrees F for one hour or until tender. During the last 5 minutes of baking, open the foil and sprinkle with the bread crumbs.

Simple Onion Soup

6 or so medium onions

3 oz butter

Flour

Salt, pepper, and grated nutmeg to taste

2 eggs, beaten

Mince onions very finely. Put in a stewpan over a slow fire with 3 ounces of melted butter, dredge a little flour over them, and shake about until they are soft and lightly browned. Add a quart of boiling water, and season with salt and pepper and a grated nutmeg. Bring soup to boil.

Beat 2 eggs in your serving pot; after the soup has boiled up well, stir it into the beaten eggs and serve at once.

Buckwheat and Bow Ties with Browned Onions

2Tb olive oil

3 medium onions

1 cup kasha, preferably coarse

1 (14 1/2 oz) can vegetable broth

1/3 cup chopped parsley

1/2 pound bow-tie pasta

1 1/2 teaspoons butter

1 teaspoon freshly ground pepper

In a large past pot, heat the oil and onions over medium heat. Cook, stirring frequently, until the onions are well browned, about 10 minutes.

Add the kasha and stir to coat. Pour in the vegetable broth and 1/4 cup water and bring to a boil. Reduce heat to medium-low. Cover by pressing wax paper over the water, then covering again with the pot lid. Cook until the grain is done, from 5 minutes for medium kasha, to 20 minutes for coarse. (It is fine if the kasha is a little undercooked, as it will continue to steam while the bow-tie pasta cooks.) Remove the kasha to a medium bowl, add the parsley, and fluff with a fork to separate the grains.

Rinse out the pot. Bring 4 quarts of salted water to a rapid boil. Add the bow ties and salt to taste. Cook until the pasta is tender but still firm, 8 to 12 minutes. Drain and return to the pot.

Add the butter and pepper and toss. Add the kasha. Warm over medium-high heat, stirring constantly while adding 1/4 cup water, until warm, 2-3 minutes. Serve at once.

Source: One-Pot Vegetarian Dishes

Onion Pie

Since we’ve been getting lots of onions in our shares, I thought I’d offer a few ways to bring this staple veggie center stage.

For onion topping:

1 1/2-2 tablespoons unsalted butter

1-2 tablespoon olive oil

2-3 large onions, cut lengthwise into 12 wedges

1 teaspoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

3 oz coarsely grated Gruyère (3/4 cup)

For crust:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 oz coarsely grated Gruyère (1/2 cup)

3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

3/4 cup well-shaken buttermilk

3/4 teaspoon dry mustard

Preheat oven to 400°F.

Make onion topping: Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.

Make crust: Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.

Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).

Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.

Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.

Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.

Source: Gourmet, 2001

Celery Soup

2 potatoes, cubed

15 oz celery, cubed

1 onion, cubed

2 Tb butter

1 Tb curry powder

1 Tb ginger, cubed

1 teaspoon cayenne pepper

1 chili pepper, seeded and minced

1 1/2 quarts broth

salt and pepper to taste

lemon juice

2 oz butter

Sauté the onion and potatoes in the butter, add the seasonings. Stir well; add celery and fill up with broth. Add salt and pepper and simmer for 30 minutes.

In a blender or food processor, puree all ingredients and season with lemon juice and mix in the butter. Serve with toast and a finely chopped green onion sprinkled on top of each serving.

Roasted Kale (Or chard, collards, etc.)

Preheat oven to 400. Wash and dry kale (or any greens on hand). Toss leaves, whole or torn in pieces, in a bowl with a tablespoon or two olive oil. Place in single layer on baking sheets and salt lightly with sea salt. Bake for 5-7 minutes (a little longer for kale, about 5 or 6 minutes for chard or other thinner greens). Greens should be crisp, not soggy or blackened. A delicious, crunchy snack!

Source: The Omnivore’s Dilemma

Roasted Chile-Spiced Edamame

14 ounces blanched shelled edamame

Cooking Spray

1 Tb red chile powder

1 tsp onion powder

¾ tsp sea salt

½ tsp ground ginger

½ tsp ground red pepper

Preheat oven to 350°.

Arrange edamame in a single layer on a baking sheet, and coat with cooking spray. Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to coat. Bake edamame at 350° for 1 1/2 hours, stirring beans every 30 minutes.

Sesame Jasmine Rice with Soybeans

To boil the edamame just follow the instructions in the recipe above, but do not salt.

2 cups of water

1 ½ cups jasmine rice or long-grain white rice

1 pound boiled edamame, shelled (about 8 ounces)

1 Tb peanut oil

¾ tsp salt

1 ½ Tb sesame seeds, toasted

Combine water, rice soybeans, oil, and salt in a large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper. Makes 6 servings.

Edamame

Sweet, delicious soybeans are packed with protein and fun to eat. Suck the beans into your mouth and provide a bowl for the empty pods.

About 1 pound of edamame

Coarse salt to taste

Fill a 5 quart kettle with water and bring to a boil. Have a bowl of ice and cold water ready. Cook edamame in boiling water until bright green, about 2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends for easier eating. Toss edamame with salt to taste.

Garlic Soup with Tomato

4 thin slices of peasant bread

3 medium tomatoes, cut into chunks

10 cloves garlic, smashed, peeled and coarsely chopped

2 medium bell peppers (red, green, or yellow) cored, seeded, and cut into chunks

½ cup olive oil

2 tsp sea salt

Black pepper

Heat oven to 225 degrees. Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out.

In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.

In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups of water. Bring to boil. Lower the heat and simmer for 10 minutes. Season with pepper.

Lay one slice of bread in the bottom of four soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve. Makes 6 cups.

Garlic-Oregano Vinaigrette

Toss this dressing with the lettuce mix for a great starter. The vinaigrette can be stored for a week in the fridge, but bring to room temperature to serve.

½ cup olive oil

½ cup vegetable oil

½ cup white wine vinegar

5 cloves garlic, minced

1 ½ tsp dried oregano, crumbled

1 tsp salt

½ tsp dried mustard

pepper

Combine all ingrediants in a jar. Shake well. Makes 1 ½ cups.

Roasted Garlic

Try this spread on French bread. It’s also great mixed into mashed potatoes!

.

4 large heads of garlic

¼ cup olive oil

Preheat oven to 350 degrees. Cut top ¼ inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; too to coat. Turn garlic cut side up. Cover tightly with aluminum foil. Bake until skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins. Makes about 1 1/3 cups.