by Kathy Douglas | Oct 16, 2018 | Entrees
To create a deliciously creamy and luscious fall risotto, we finish the dish with pumpkin, butter, and parmesan cheese. Then we topped it with contrasting crunchy parmesan crumbs and fried baby sage leaves.
Toasted Parmesan
INGREDIENTS
2 tablespoon butter
1 cup panko breadcrumbs
¼ cup grated parmesan
INSTRUCTIONS
In a large sauté pan over medium heat, melt the butter. Add the bread crumbs, toss, and cook until the crumbs are toasted. Add the parmesan, remove from the heat and set aside.
Fried Sage
INGREDIENTS
12-18 small sage leaves
Olive oil
INSTRUCTIONS
Wash and dry the sage leaves thoroughly. In a sauté pan, add 1/4” olive oil, and heat until simmering. Add the sage leaves and cook for about 1-2 minutes until just starting to turn brown. Remove and set on paper towels until ready to serve.
Pumpkin Risotto
INGREDIENTS
4 cups no-salt-added chicken stock
2 teaspoon olive oil
½ large onion finely chopped
2 large clove garlic, minced
1 cup arborio rice
½ cup white wine
1 cup solid-pack canned pumpkin puree
½ cup coarsely grated Parmigiano Reggiano
2 tablespoon butter
⅛ teaspoon nutmeg
⅛ teaspoon salt
Freshly ground black pepper
INSTRUCTIONS
Place the stock in a large saucepan, heat the stock to a simmer, and continue lightly simmering while you make the risotto.
In another large saucepan over medium heat, add oil onion and garlic. Cook until onion begins to soften, about 3-5 minutes. Stir in rice and sauté for about a minute longer. Add wine, and cook until wine has evaporated.
Add 2 cups of the stock to the rice and stir until almost absorbed. Repeat with another cup of stock, and continue stirring and adding stock until the rice is almost tender but still has some bite to it, about 20 minutes. When you have reached this stage, add the pumpkin and stir until the pumpkin is absorbed and the liquid has evaporated slightly. Stir in the cheese, butter, nutmeg, and add the salt and pepper to taste.
Add the risotto to six bowls and top with the Parmesan crumbs and fried sage.
by Kathy Douglas | Oct 8, 2018 | Desserts
Celebrate National Apple Month with a delicious Apple Slab Pie. Perfect for a crowd, this easy treat is baked on a sheet tray instead of in a pie pan. Roll out the dough and fill with apples and cinnamon, add a top crust, bake, and finish it with a drizzle of vanilla glaze. We like to serve it with a side of cinnamon swirl gelato.
INGREDIENTS
For the pie crust:
4 cups all-purpose flour, we recommend White Lily
2 teaspoons salt
4 tablespoons sugar
3 sticks cold unsalted butter, cut into small cubes
7 tablespoons vegetable shortening, cut into small cubes
6-8 tablespoons cold water
For the filling:
4 pounds Granny Smith, and Honey crisp apples
1 cup sugar
2 tablespoons lemon juice
¼ cup cornstarch
3 teaspoon cinnamon
Pinch salt
Finishing:
1 tablespoon milk
Turbinado sugar for sprinkling
For the Glaze:
1 cup confectioners’ sugar, sifted
2-4 tablespoons whole milk
1 teaspoon pure vanilla extract
Vanilla Gelato or ice cream for serving
INSTRUCTIONS
Put the flour, sugar, and salt in a food processor fitted with a metal blade; pulse to combine the ingredients. Add the butter and shortening and pulse only until the butter and shortening are cut into the flour, and the butter is the size of peas. Run the machine while adding the ice water, then pulse until the dough gathers together. Scrape all the dough onto a floured work surface and gather it into a large ball with your hands. Cut it in half and pat each half into a thick rectangle shape. Sprinkle each rectangle with a little flour, wrap in plastic wrap, and refrigerate for at least four hours or overnight.
Peel and core the apples; cut them into 16 thin slices per apple. In a large mixing bowl, combine the apples, sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt.
When ready to bake: Roll out one of the rectangles of dough into a thin rectangle about 12×18”. Gently transfer the dough to a parchment lined sheet tray. Spread the apples evenly over the surface of the dough, leaving a 2” edge. Discard any remaining liquid in the bowl.
Remove the remaining rectangle of dough from the fridge and roll it into a large rectangle roughly the size of the other crust. Place over the other crust and crimp the edges.
Place the pie in the refrigerator for at least 30 minutes, preferably an hour. Preheat the oven to 375˚F.
Brush the top of the pie with the milk and sprinkle with turbinado sugar. Place in the oven and bake for 50 to 60 minutes, or until the top is golden and the center of the pie is bubbling. Remove and cool the pie completely before glazing, about one hour.
To Make the Glaze:
Add to the confections sugar two tablespoons of milk and the vanilla extract. Whisk to combine. Add only enough additional milk until you get a thick glaze. Drizzle over the cooled pie. Let the glaze set, then cut and serve warm with vanilla gelato or ice cream. Makes 12 servings.
by Kathy Douglas | Oct 1, 2018 | Entrees
Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping.
To make the pumpkin:
INGREDIENTS
½ cup of butter or ghee
1 teaspoon of fresh sage
2 teaspoons of fresh rosemary
3 tablespoons of chopped fresh parsley
2 garlic cloves, minced
1 medium pie or sweet pumpkin cut into 16 wedges
¼ cup olive oil
¼ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoons fresh cracked black pepper
INSTRUCTIONS
Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside.
Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin into wedges, place the wedges on a parchment lined baking sheet, cut side down. Brush the cut side with the butter, sprinkle with salt and pepper.
Place in the oven and roast 20 minutes, turn and brush the other side with butter or ghee. Roast 10 more minutes. Remove from the oven, while still hot, brush with 1/2 of the herb butter and immediately top with grated parmesan. Reserve the remaining oil for the steaks.
To prepare the steaks:
INGREDIENTS
2 rib eye steaks, about 12 ounces each
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
INSTRUCTIONS
About 20 minutes before grilling, remove the steaks from the refrigerator, cover, and let sit at room temperature.
Heat the grill to high, then brush the steaks, on both sides with oil. Season with salt and pepper and place on the grill. Cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F) or 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
When finished cooking to your desired consistency, transfer the steaks to a cutting board or platter and brush with the warm herb oil. Tent loosely with foil and rest for 5 minutes before cutting.
To make the Apple Cider Creme
INGREDIENTS
½ cup boiled cider*
⅓ cup sour cream
2 tablespoons fresh cream
Pinch of kosher salt
INSTRUCTIONS
Combine all the ingredients in a blender and process until well combined, serve with steaks and pumpkin.
*To make boiled cider, place 1/2 gallon of unfiltered cider in a saucepan and cook over medium-high until reduced to 2 cups. Store in the refrigerator for up to 3 months.
by Kathy Douglas | Sep 26, 2018 | Entrees, Side Dishes
Loaded with vitamins, Acorn Squash has more potassium, calcium, magnesium, and folate than any other variety of squash. After baking the squash, we pile the center high with a flavorful stuffing including applewood smoked bacon, toasted walnuts, apples, gruyere cheese, and fresh fall herbs. Then sprinkled with more cheese, it’s bake until golden brown on top.
INGREDIENTS
1 tablespoon butter, melted
¼ teaspoon garlic powder
Kosher salt
Fresh ground black pepper
2 large or 3 medium acorn squash, halved and seeded
1 tablespoon plus 2 teaspoons fresh sage, divided
2 pieces applewood smoked bacon, cut into thin strips to make lardons
½ cup onion, finely chopped
1 celery rib, finely chopped
2 apples, Fuji, Honey Crisp, or other firm apple, cored and cubed
2 cups breadcrumbs1 cup toasted chopped walnuts
¼ cup boiled cider
¼ cup shredded gruyere cheese
2 tablespoons fresh parsley, chopped
Fresh ground pepper
INSTRUCTIONS
Preheat the oven to 400˚F.
Combine the melted butter, garlic powder, ½ teaspoon salt, ⅛ teaspoon pepper, and 2 teaspoons sage; brush over cut sides and cavity of squash. Place in a large roasting pan, cut side up, and roast in the oven for 1 hour, until the squash is tender but still holds its shape.
While the squash bakes, sauté the bacon lardons over medium heat in a large sauté pan. Remove the cooked bacon lardons, drain on paper towels and set aside. Leaving the fat remaining in the pan, place the sauté pan back on the heat and add the onion and celery with a pinch of salt. Sauté until the vegetables are starting just to soften. Add the apples and sauté until the apple are soft and a small knife can pass through one of the apples.
Add the croutons and walnuts to a large bowl. Pour the warm vegetables over the croutons and walnuts. Add the boiled cider, cooked bacon lardons, the rest of the sage, ⅔ of the gruyere cheese, the parsley, ½ teaspoon salt, and ⅛ teaspoon pepper. Mix well. Add evenly to the squash cavities and sprinkle with the remaining cheese. Place back in the oven and bake for 15 minutes. Makes 6 servings, serve immediately.
by Kathy Douglas | Sep 24, 2018 | Appetizers
Get inspired during pumpkin season and fill your home with the fragrance of fall while these cinnamon swirl pumpkin bars bake away in your oven. Moist and delicious, we filled these bars with warm spices, a delicious cinnamon cream cheese, and toasted walnuts.
INGREDIENTS
1 cup walnuts
1 cup all-purpose flour
1 teaspoon ginger
½ teaspoon allspice
¼ teaspoon fresh grated nutmeg
⅛ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter, room temperature
1 cup plus 2 tablespoons packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
Cinnamon swirl
¼ cup unsalted butter softened
6 ounces cream cheese, softened
¼ cup cream
1 cup sugar
1 ½ tablespoons flour
1 tablespoon ground cinnamon
1 teaspoon vanilla
INSTRUCTIONS
Preheat oven to 350˚F. Place the walnuts on a baking sheet and toast in the oven for 10 minutes. Remove, (leaving the oven on) cool slightly, and chop. Set aside.
To make the bars: Line bottom and sides of an 8×8“ baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together the flour, ginger, allspice, nutmeg, cloves, baking soda, and salt; set aside.
With an electric mixer, cream the butter and sugar on medium-high speed until smooth; beat in the egg and vanilla until combined. Beat in pumpkin puree then reduce speed to low, and slowly add the dry ingredients until just combined. Add the walnuts and stir into the batter by hand until incorporated. Spread mixture evenly in prepared pan.
To make the cinnamon swirl: With an electric mixer, cream together the butter, cream cheese, and cream. Add the sugar, flour, cinnamon, and vanilla, then beat until combined. Drop in tablespoons over the pumpkin batter; swirl into the batter. Smooth the top and place in the oven.
Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Using the foil, lift from pan, peel off foil, and use a serrated knife to cut into 24 squares.
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