I love cassoulets - both the traditional with duck confit, or my own sping with a nice piece of fish. I take the same basic idea and switch a few ingredients to make it my own!
This version is vegetarian, and I use the tomatoes and kale to add a heartiness to the recipe.
Ingredients:
2 cups carrots, diced finely
2 cups celery, diced finely
2 cups onion, diced finely
4 cloves garlic, diced finely
3 cups kale, chopped in thin strips
6-7 sprigs of thyme, tied together
1 28oz can of plumb tomatoes, chopped with juice
1 29oz can of small white beans
2-3 cups vegetable stock
Olive oil
Salt and Pepper
2 tablespoon butter mixed with 2 tablespoons flour
In a large sautee pan, sautee garlic, carrot, celery and onion in olive oil until tender. Add kale and cook until wilted. Add thyme bouquet, tomatoes, and 2 cups of vegetable stock and cook for 30 minutes. Add butter-flour mixture as necessary to thicken. About 30 minutes before service, bring back to a boil and add beans to cook until serving, using the extra stock to thin the mixture as necessary.
This can also be used as a pasta sauce. Or, if you up the broth to 4-5 cups and eliminate the butter-flour thickener, it is a terrific and hearty soup.
Saturday, January 2, 2010
Winter Squash Ravioli
This is a nice savory filling for ravioli. Though it is a lot of work, it is worth it! Use a sauce of brown butter and sage or some other light sauce so you can really let the taste shine through.
For the pasta:
1 cup all purpose flour
1 cup semolina flour
1 cup whole wheat flour
4 eggs
2 tablespoons olive oil
Water
Mix the ingredients together to make a pasta dough (using the water and extra flour to get the dough to a correct consistency) and knead for 5-10 minutes. Let rest for 60 minutes then run through a pasta maker to make sheets at a 5 thickness.
For the Filling:
1 1/2 pounds squash, cut into small pieces (roughly 1/2" square)
4 cloves garlic
1 cup parmesean cheese, grated
Breadcrumbs
1 egg
Salt and pepper
Place squash in a single layer on baking sheets and roast at 400 degrees for about 30 minutes, until soft and most of the moisture is gone. At the same time, but in a separate plan, roast the garlic until golden brown. Let both cool then put into a bowl and add the cheese, egg, salt and pepper and the breadcrumbs, using just enough of the latter to absorb any excess moisture in the mixture.
Making Ravioli:
Cut the pasta into rounds using cooking cutters and place about a teaspoon of filling in the middle. Wet half of the outside edge of the pasta and fold over, being careful to remove as much air as possible from the pocket. Press the edges of the pasta together, and line on a baking tray to wait for cooking. Cook in salted boiling water for 4-5 minutes and then toss with your favorite sauce.
- Cook 4 minutes
For the pasta:
1 cup all purpose flour
1 cup semolina flour
1 cup whole wheat flour
4 eggs
2 tablespoons olive oil
Water
Mix the ingredients together to make a pasta dough (using the water and extra flour to get the dough to a correct consistency) and knead for 5-10 minutes. Let rest for 60 minutes then run through a pasta maker to make sheets at a 5 thickness.
For the Filling:
1 1/2 pounds squash, cut into small pieces (roughly 1/2" square)
4 cloves garlic
1 cup parmesean cheese, grated
Breadcrumbs
1 egg
Salt and pepper
Place squash in a single layer on baking sheets and roast at 400 degrees for about 30 minutes, until soft and most of the moisture is gone. At the same time, but in a separate plan, roast the garlic until golden brown. Let both cool then put into a bowl and add the cheese, egg, salt and pepper and the breadcrumbs, using just enough of the latter to absorb any excess moisture in the mixture.
Making Ravioli:
Cut the pasta into rounds using cooking cutters and place about a teaspoon of filling in the middle. Wet half of the outside edge of the pasta and fold over, being careful to remove as much air as possible from the pocket. Press the edges of the pasta together, and line on a baking tray to wait for cooking. Cook in salted boiling water for 4-5 minutes and then toss with your favorite sauce.
- Cook 4 minutes
Sweet Pumpkin Bisque
This came out of a few ideas to start off a dinner with a sweet component. You can use either butternut squash or a cooking pumpkin (I used a heirloom white pumpkin) for this recipe. If you are using butternut squash, you can leave the skin on (it will break down).
Ingredients (serves about 8-10 bowls):
5 pounds winter squash or pumpkin, cut into chunks
2 small-medium apples, cored and cut into chunks
4 med carrots, chopped
3 stalks celery, chopped
2 medium to large onions, chopped
4 cloves garlic, chopped
10-12 sage leaves, roughly chopped
1 quart vegetable or chicken stock plus water to cover squash by 1”
4 tablespoons honey
1 teaspoon nutmeg (fresh if available)
Olive oil
Salt and Pepper
Topping:
4 oz mascarpone cheese
1/4 cup heavy cream
1 tablespoon honey
Directions:
In a large pot over medium heat, put the carrots, celery, onions and garlic in with some olive oil and sautee until tender then add sage leaves and sautee for a couple of minutes more. Add the squash, apples and stock and bring to a boil, cooking for about 30 minutes, until the squash is nice and soft. Remove from heat and let cool for 15 minutes, then add honey, nutmeg, salt and pepper and blend with a hand immersion blender (or break into smaller batches and blend in a blender).
For a sweet topping, take the mascarpone cheese in a cold metal bowl and use a whisk to loosen it up. Add the honey and cream and whisk until you get a nice, thick whipped cream consistency. Plate the soup and put a spoon full of the cheese mixture in the middle, topped by a few roasted seeds from the squash.
Ingredients (serves about 8-10 bowls):
5 pounds winter squash or pumpkin, cut into chunks
2 small-medium apples, cored and cut into chunks
4 med carrots, chopped
3 stalks celery, chopped
2 medium to large onions, chopped
4 cloves garlic, chopped
10-12 sage leaves, roughly chopped
1 quart vegetable or chicken stock plus water to cover squash by 1”
4 tablespoons honey
1 teaspoon nutmeg (fresh if available)
Olive oil
Salt and Pepper
Topping:
4 oz mascarpone cheese
1/4 cup heavy cream
1 tablespoon honey
Directions:
In a large pot over medium heat, put the carrots, celery, onions and garlic in with some olive oil and sautee until tender then add sage leaves and sautee for a couple of minutes more. Add the squash, apples and stock and bring to a boil, cooking for about 30 minutes, until the squash is nice and soft. Remove from heat and let cool for 15 minutes, then add honey, nutmeg, salt and pepper and blend with a hand immersion blender (or break into smaller batches and blend in a blender).
For a sweet topping, take the mascarpone cheese in a cold metal bowl and use a whisk to loosen it up. Add the honey and cream and whisk until you get a nice, thick whipped cream consistency. Plate the soup and put a spoon full of the cheese mixture in the middle, topped by a few roasted seeds from the squash.
Polenta Pizza with Mushroom Ragout
This is the first of 4 recipes I made for New Years Eve 2009.
Ingredients:
1 cup polenta
4 cups water
4 cups mixed mushrooms, roughly chopped
1 14.5 oz can chopped tomatoes (or chop 2-3 fresh tomatoes)
3 sprigs fresh rosemary
4-5 tablespoons olive oil
Salt and pepper
Directions:
Pre-heat oven to 400F
Prepare polenta according to package instructions and set aside to cool.
In a large sautee pan or a roasting pan, combine mushrooms, tomatoes, rosemary, olive oil and salt and pepper and mix together. Put in oven and roast for 30-40 minutes, until almost all of the liquid has cooked out.
Spread polenta in a lightly oiled or buttered pan (I use a non-stick 12" frying pan) and place slightly cooled ragout on top. Top with grated parmesean and put under the broiler for 5 minutes to heat and brown the cheese. Cut into slices and serve.
If you bake it too long or if you don't let the polenta cool enough, the polenta will become soupy. Don't panic (I didn't!) - just serve as a rustic polenta dish that you can scoop right out of the pan.
Ingredients:
1 cup polenta
4 cups water
4 cups mixed mushrooms, roughly chopped
1 14.5 oz can chopped tomatoes (or chop 2-3 fresh tomatoes)
3 sprigs fresh rosemary
4-5 tablespoons olive oil
Salt and pepper
Directions:
Pre-heat oven to 400F
Prepare polenta according to package instructions and set aside to cool.
In a large sautee pan or a roasting pan, combine mushrooms, tomatoes, rosemary, olive oil and salt and pepper and mix together. Put in oven and roast for 30-40 minutes, until almost all of the liquid has cooked out.
Spread polenta in a lightly oiled or buttered pan (I use a non-stick 12" frying pan) and place slightly cooled ragout on top. Top with grated parmesean and put under the broiler for 5 minutes to heat and brown the cheese. Cut into slices and serve.
If you bake it too long or if you don't let the polenta cool enough, the polenta will become soupy. Don't panic (I didn't!) - just serve as a rustic polenta dish that you can scoop right out of the pan.
Saturday, December 26, 2009
Butternut Squash Bisque
This is a great soup from Jamie Oliver. When using butternut squash, you don't need to peel - the skin just boils down and blends well. Can also add roasted garlic, chestnuts, etc. to customize.
Ingredients
Olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Directions:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
Ingredients
Olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Directions:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
Sunday, November 15, 2009
Simple Rice Pudding
This one is still a work in progress, but it is getting close. Very simple to put together and it is pretty tasty.
Ingredients:
1 Cup Arborio Rice
6 Cups Milk
1/2 cup sugar
2 Tbs Vanilla Extract
Directions:
Combine all ingredients into a large saucepan and turn heat on medium low and cover. Cook for 45-60 minutes until the rice is very tender, remembering to stir often.
Remove from heat an put into a large metal bowl and put in the refrigerator to cool. Serve warm or cold with or without cinnamon.
Ingredients:
1 Cup Arborio Rice
6 Cups Milk
1/2 cup sugar
2 Tbs Vanilla Extract
Directions:
Combine all ingredients into a large saucepan and turn heat on medium low and cover. Cook for 45-60 minutes until the rice is very tender, remembering to stir often.
Remove from heat an put into a large metal bowl and put in the refrigerator to cool. Serve warm or cold with or without cinnamon.
Sunday, November 1, 2009
Pullman Loaf
This is a simple recipe for a quick pullman loaf. If you want a more dense bread, increase the recipe by 1/2 and let the second rise go for a slightly shorter time. You can use any mix of flours for this, but remember that wheat flour has less gluton, so you should knead a little while longer, and you will also likely get a denser bread.
Ingredients:
1 lb of flour (1 lb is approximately 4 cups, I use half wheat and half bread flour)
1 package of dry yeast
1 tablespoon salt
1 tablespoon honey
1 1/3 cup warm water (no more than 110 degrees F)
Put yeast into the warm water and honey and mix together to proof.
Put the flour in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a oval loaf, flour and place into a 9x5 baking pan and let rise a second time for about 60-75 minutes, until the top of the bread is over the top of the pan. Heat oven to 450 degrees. When the dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 25-30 minutes, or until you get a nice hollow "thump" when you tap the bread. Remove from loaf pan and let cool on a wire rack.
Ingredients:
1 lb of flour (1 lb is approximately 4 cups, I use half wheat and half bread flour)
1 package of dry yeast
1 tablespoon salt
1 tablespoon honey
1 1/3 cup warm water (no more than 110 degrees F)
Put yeast into the warm water and honey and mix together to proof.
Put the flour in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a oval loaf, flour and place into a 9x5 baking pan and let rise a second time for about 60-75 minutes, until the top of the bread is over the top of the pan. Heat oven to 450 degrees. When the dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 25-30 minutes, or until you get a nice hollow "thump" when you tap the bread. Remove from loaf pan and let cool on a wire rack.
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