Winter Pizza

Inspiration:
Arugulove


Ingredients:

• Butternut squash – peeled and diced into 3/4 inch chunks, about 2 1/2 cups
  
• 4 ounces of an earthy, nutty cheese like Fontal or Taleggio, grated (if it is soft, it helps to stick it in the freezer for 10 minutes before grating)
  
• 1 cup of walnuts, roughly chopped
  
• 15 or so sage leaves, more if you’d like
  
• 3-4 shallots
  
• Pizza dough
  
• Olive oil, salt and pepper

Instructions:

1. Preheat the oven to 425.

2. In a large skillet over medium high heat, add tablespoon of olive oil. Add the shallots and saute for about 8 minutes or so, until they become golden brown and caramelized. Remove and set aside.

3. In the same skillet, heat another tablespoon of oil. Add the butternut squash, and saute that for 5 minutes or so. This is really just to make sure it gets fully cooked when it goes into the oven. You don’t need to make it soft, just brown it for a few minutes to start the cooking process.

   Roll out the pizza dough and brush the carmelized shallots over the base, making sure they are evenly distributed. It won’t be totally covered, just more of a flavoring. (If you want it totally covered, I would double the shallots.)

4. Sprinkle the cheese on top, followed by the squash and walnuts.

5. Bake in the oven for 8 minutes. While it is baking, toss the sage leaves in a drop of olive oil and a sprinkle of salt and pepper. You just want to coat them so they don’t burn in the oven and get a little fried. Take the pizza out and sprinkle the sage over the pizza. Put the pizza back in the oven for another 8 minutes or so, until the cheese starts to brown. Then serve.

Notes: The recipe title says it all- this is an excellent pizza using winter ingredients! For more seasonal recipes, visit Arugulove.

Liz's Rating: 9/10

Penguin Appetizers

Inspiration:
I saw these on Megan's blog over two years ago and finally had the chance to make them for a neighbor's New Year's Eve party.

These were much easier to make than I expected, and they tasted pretty good! I'll keep these in mind for future winter parties.


Ingredients:

• 18 jumbo ripe Black olives

• 18 small ripe Black olives

• 1 (8 ounce) package cream cheese

• 1 carrot (about 6 inches long and 1 inch wide)

• 18 long fresh chives

• 18 frill toothpicks
  

Instructions:

1. Cut a slit lengthwise from top to bottom in each jumbo olive

2. Fill each cavity of the jumbo olives with about a teaspoon of cream cheese
   (using a pastry bag makes this much easier)

3. This makes the the white stripe in penguins chest. Cut carrot into 1/4 inch slices,then out of each slice cut a small pie shaped piece. This makes the feet, save the piece you cut out, this will be the beak

4. In the x slit in the center of each small olive (where the pit was removed) press the small piece of carrot into the hole with the pointed end out.

5. Using a frill toothpick,stack head ( small olive ), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot line up.

6. Tie chive around neck for the scarf.

Slow-Cooker Squash Stew

Inspiration:
Food Network Magazine


Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups dried chickpeas, rinsed
• 1 pound butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
• Kosher salt and freshly ground pepper
• Crusty bread and/or lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g


Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.


Liz's Rating: 9/10
Tim's Rating: 8.5/10

Butternut Squash Risotto with Shrimp

Inspiration:
Bon Appetit


Ingredients:

3 ounces pancetta (Italian bacon), chopped

1 pound large uncooked deveined peeled shrimp

1 tablespoon olive oil

1 large onion, chopped (about 1 3/4 cups)

1 garlic clove, chopped

1 cup short-grain rice (such as arborio or carnaroli)

4 cups vegetable broth, heated in microwave

1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)

1 tablespoon chopped fresh sage

1/4 cup whipping cream

Instructions:

1. Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
   
3. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
   
4. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
   
5. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.


Liz's Rating: 8/10

White Beans with Onion Confit

Inspiration:
Food & Wine


Ingredients:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 large onions, thinly sliced
• 10 garlic cloves, thinly sliced
• 1 scant tablespoon chopped rosemary
• 1/4 teaspoon crushed red pepper
• Kosher salt and freshly ground pepper
• Two 15-ounce cans cannellini beans, drained and rinsed
• 2 tablespoons chopped flat-leaf parsley
• 1 cup water
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions:

1. In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

Recipe Notes: The cooked white beans can be refrigerated overnight. Serve with crusty bread.

My Notes: This was really easy, and really good. Use good Parmesan! I think it would be a nice side dish for a winter dinner party as you can assemble it beforehand.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Caramelized Asian Pork Chops with Sizzled Ginger Rice

Inspiration:
Food & Wine

Pork Chop Ingredients:

• 4 garlic cloves, halved
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 8 very thin pork rib chops (about 4 ounces each)
• Salt and freshly ground pepper

Pork Chop Instructions:

1. Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2. Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:

• 1 1/2 cups sushi rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1/4 cup julienned fresh ginger

Rice Instructions:

1. Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
2. Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Amazing Race Recipes: Catching Up

I had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.

Here are the recipes I researched up to this point in the race. I hope to make them some day soon!


England:
http://www.houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodandwine.com/recipes/welsh-rabbit-january-2009


Ghana:
http://www.dianaskitchen.com/page/poultry/jollof.htm


Sweden:
http://www.grouprecipes.com/17262/flygande-jakob.html
http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html
http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/
http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/
http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585
http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html