Baked Shells with Butternut Squash

Fall has found us.  Just as our taste preferences have begun to switch gears for more comfort style dishes the produce at the markets and in our CSA box have transitioned as well.  Gone are the jewel toned berries and in their place are the squash and root veggies.

With our first butternut squash of the season we thought about soup but were really wanting something with pasta.  A quick skim of The Complete Book of Pasta and Noodles brought us to Baked Shells with Butternut Squash.  Yes please!

This is an excellent option for a Sunday dinner.  It does require a bit of time from start to finish but it is worth and is good for the type of multi-tasking one might be doing on a Sunday early evening.  Since there several different things going on in this recipe (roasting the squash, making the sauce, etc) it is great for cooking together as each person can take a task.  Also, we had loads of leftovers... making for a nicely packed lunchbag.  I might suggest cutting the recipe in half if there are only two for dinner.

Baked Shells with Butternut Squash

Source: The Complete Book of Pasta and Noodles

Serves 8 as a side dish

• 1 medium butternut squash ( about 1 1/2 lbs), halved lengthwise, strings and seeds discarded
• Pinch of nutmeg
• Salt and ground black pepper
• 1 tablespoons unsalted butter
• 1 large leeks, white and light green parts, sliced thin
• 1 1/2 cups Bechamel Sauce
• 1 lb small shells or penne
• 1/2 cup grated parmesan cheese

Prehead the oven to 400 degrees.  Place the squash, cut side down, on an oiled baking sheet.  Bake until soft, about 40 minutes.  Cool, scrape the flesh into a medium bowl and mash. Stir in the nutmeg, season with salt and pepper to taste.

Heat the butter in a large skillet over medium heat.  Add the leeks and cook until softened, 5-7 minutes..  Transfer to the bowl with the squash.  Add the bechamel sauce and stir to combine.

Bring 4 quarts of water to a boil.  Add salt and the pasta.  Cook until almost al dente but still a little firm.  Reserve 1/4 cup of the cooking water, drain the pasta and return to the pot with the reserved liquid.

Add the sauce and 1/4 cup chees to the pasta and stir to combine.  Turn the mixture into a buttered 9x13" baking dish and sprink with the remaining 1/4 cup cheese.

Bake at 400 degrees until the cheese is golden and the mixture is bubbly, 15 to 20 minutes.  Remove the dish from the oven and let rest for 5 minutes before serving.

Bechamel Sauce

Makes about 2 cups

• 2 cups whole milk
• 4 tablespoons unsalted butter
• 3 1/2 tablespoons all purpose flour
• 1/4 teaspoons salt

Heat the milk in a small saucepan over low heat until hot but not scalded or boiling.

Meanwhile, melt the butter ina  medium saucepan over medium heat.  When it is foamy, whisk in the flour.  Whisk constantly for 2 minutes.  Do not let the flour brown.

Remove the saucepan from the heat.  Add 2 tablespoons of the hot milk and whisk vigorously.  When the mixture is smooth whisk in another 2 tablespoons, and then another.  Return the pan to very low heat and slowly whisk in the remaining milk, at first in 1/4 cup increments and then 1/2 cup increments until all mixed.

Raise the heat to medium-low.  Add the salk and cook, whisking often, until the sauce thickens to the consistency of heavy cream, 7-10 minutes.  Remove from heat.

Use immediately or cool to room temperature and whisk until smooth before using.  Can be refrigerated for up to 2 days, before using bring to room temperature and whisk until smooth.

Enjoy!

Julia Child's Boeuf Bourguignon

Often times when one thinks of French cooking we have two images that pop in our minds, one is a surly old french chef that smacks people if they don't braise the beef properly and the other is Julia Child saying "Bon Appetit!"

Since our trip this past fall to France I have been intrigued with trying more classic French recipes, I decided to jump straight into Julia's Mastering the Art of French Cooking with Boeuf Burguignon.  This gorgeous and unbelieveably aromatic dish filled our late November apartment with a smell that made your mouth water. 

I highly recommend getting her book as it is a great read; in the mean time I've included the full recipe which might seem like a lot of work at first glance but proper prep work and patience will pay off.  I found that using my cast iron pan worked perfectly and I only had to wash one dish....bonus.  This dish is amazing to prepare and to serve.  Bon Appetit!

Julia Child's Boeuf Bourguignon

Serves 6

Ingredients:

• 6 ounces bacon
• 1 Tbsp. olive oil or cooking oil
• 3 pounds lean stewing beef , cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups full-bodied, young red wine , such as a Chianti
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• Crumbled bay leaf
• Blanched bacon rind
• 18 to 24 small white onions , brown-braised in stock
• 1 pound quartered fresh mushrooms , sautéed in butter
• Parsley sprigs

• 9- to 10-inch, fireproof casserole dish , 3 inches deep
• Slotted spoon

Directions

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

If reheating to serve: After it has cooled to room temperature, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce. (This dish is excellent reheated.)

~ Dan

Comfort Food: Potato Soup

The creamy, subtle goodness that is potato soup can be a wonderfully comforting dinner for a brisk spring evening.

Potato soup is something that I grew up making and I still crave it every now and then.  While there are a few tricks (such as not getting distracted and letting the potatoes overcook or adding too much milk), it is a good dish when you are learning to cook and the many variation options help keep it from getting old.  You can add in different cheeses, sprinkle with bacon or brown ground beef, add sliced green onions, etc.  Just make sure you use a flavorful potato, I like yukon gold or baby red potatoes. 

Potato Soup

2 cups peeled, diced potatoes
1 small onion diced Or 2 leeks
1 garlic clove, minced
3 tablespoons butter
salt and pepper
1/2 teaspoon thyme
1/2 cup half and half
1- 1/2 cups milk, approximate

1 egg
1/4 to 1/2 cup flour

In a medium sized stock pan lightly sautee the onion and garlic in 1 tablespoon butter until it is nearly translucent and fragrant, stir in the thyme, salt, and pepper.  Add in the potatoes, stir.  Add enough water to cover the potatoes and bring to boil. 

In a small bowl stir the egg with a fork, gradually adding flour until the mixture is crumbly.  Cook the potatoes for approximately 15 minutes or until the potatoes are tender, adding the egg/flour mixture in scant teaspoon sized drops to the boiling water (these only take a minute to cook).

Drain out approximately half of the water.  Stir in enough half and half and milk to bring to the desired consistency, stir in the remaining butter.  If desired, you can use an immersion blender to make a smoother soup.  Salt and pepper to taste.

Enjoy!

~ Tara

Comfort Food :: Baked Ziti

Baked Ziti has all the makings of a good comfort food and is a nice addition to the recipe box.  It is relatively simple, lends well to variations based on what you have in your cupboards, and definitely sets a cozy tone. 

 

I made my first batch of Baked Ziti approximately three years ago based on the recipe on the back of the pasta box.  Since then we have added our twists and tried different renditions but the absolute simplicity of the steps keeps me coming back.  While I love the challenge of trying a new recipe or working through a complex series of steps, sometimes you just want a non-fussy, flavor packed dinner.

Baked Ziti does require a bit of time though when accounting for the prep and the baking, so it works best for us as either a non-rushed work night or a weekend dinner.  This is also excellent for making ahead.  I have done all the prep on a Sunday and then put it into the fridge so that after work during the week I can just pop it into the oven. 

To help try to get in those 5 to 7 servings daily of fruits and veggies, I like to load up the ziti with zucchini, summer squash, mushrooms, extra tomatoes, and red bell peppers.  This is a dish that is easy to modify, based on what is available/ in season and what is in your cupboards.  We love the favor of the Italian herb blend that we get from the Spice House, but any combination of basil, marjoram, and thyme would work.

Baked Ziti

Serves: approximately 4 to 6

1 pound spicy Italian sausage
10 ounces ziti, approximately (can substitute other pasta such as penne, mostaccioli, etc)
1/2 of an onion, diced
4 ounces of sliced mushrooms
1/2 of a red bell pepper, diced
1 cup zucchini, diced
1 cup summer squash, diced
1 can of diced tomatoes
28 ounces Pomodoro Sauce, or your favorite marinara
6 ounces of shredded mozzarella cheese
4 ounces of grated parmesan cheese
pinch of kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning (or any combination of basil, marjoram, and thyme)

Preheat your oven to 350 degrees.

Brown the sausage, drain the grease and set aside.

Cook the pasta according to al dente (try to not over cook for the best texture!).

While the pasta is cooking, sautee the vegetables, seasoning them with kosher salt and black pepper. 

In a baking dish, stir together the sausage, sauteed veggies, pasta, diced tomatoes, and pomodoro sauce.  Season to taste with the Italian Seasoning.  Top with the cheeses and a light sprinkle of Italian seasoning. 

Cover with foil and bake at 350 degrees for 30 minutes.  Remove the foil and cook for another 10 minutes or until the cheese is melted.

Enjoy!

~ Tara

Comfort Food: Vanilla Pudding

There is something awesome about simplicity.  With food, simple flavors and recipes are the makings of home.  A smooth, creamy pudding is perfect for a cold winter night.

 

Puddings were a fairly frequent dessert in my childhood home.  This vanilla pudding recipe is one of the first recipes that I learned to make; I have a distinct memory of feeling like I had just reached a major accomplishment to have made a lump-free pudding.  It is pretty straightforward, like all good comfort foods, and it welcomes additions like sliced bananas or small orange slices. Or add a pinch of orange zest; yum, I love orange with this pudding.

Vanilla Pudding

Serves 4

2/3 c sugar
3 Tbsp cornstarch
3 egg yolks
2 c milk
1/4 tsp salt
1 tsp vanilla

Stir sugar and cornstarch in sauce pan. Add milk, egg yolks, and salt stirring well.  Bring to a simmer over a medium heat stirring constantly until well blended.  Continue to simmer, stirring occasionally, until thick.  Take off heat and stir in vanilla, a pinch of orange zest can.  Divide into dessert bowls and allow to cool. 

Enjoy!

~ Tara

Comfort Foods: Mac & Cheese

It seems as though it might be a major offense to do a comfort food series without including Mac & Cheese.  It is nearly the definition of comfort food; relatively easy, simplistic in its ingredients, and warm both literally and figuratively with all its cheesy, gooey goodness. 

A “made from scratch” mac & cheese can be just what one needs on cold winter evening.  It can be adapted to suit your taste or the occasion.  Like a little bit?  Make it with a pepper jack combination.  Going for a more dinner party worthy dish?  Make with asagio & provolone and bake topped with breadcrumbs in individual serving sized dishes.  Looking for a more neutral flavor?  You can’t go wrong with traditional cheddar.

We have crafted this recipe from a few different sources, none of which I remember as this was long before I ever imagined sharing on the web.  And we do change up the type of cheese based on what we have on hand and what we are in the mood for – so feel free to substitute away there.

Stove-Top Macaroni & Cheese

Serves 6

4 cups uncooked macaroni (shells, cavatappi, fusilli, or even penne work well)
3 Tbsp all purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/4 cups skim milk
1/4 c cream cheese
1/2 tsp dijon mustard
2 tsp worchestshire sauce
1/2 tsp minced garlic
1 1/2 cups shredded cheddar cheese (can subsitute different cheeses)
Parmesan cheese

Cook pasta al dente.

Stir flour, salt, black pepper in medium saucepan. Whisk in milk until well blended.  Crop in cream cheese by spoonfuls.  Bring to a boil, stirring until cream cheese is melted. 

Reduce heat to a simmer, stirring occassionally until thick.  Stir in mustard, worchesteshire sause, and garlic; simmer 1 minute.

Remove from heat, stir in cheddar cheese.

Combine cheese sauce with pasta, toss well to coat.  Sprinkle with parmesan cheese. 

** For baked mac & cheese, once the pasta and cheese sauce is mixed well pour into a baking dish or into ramekins for individual servings.  Stir 1 tbsp melted butter with 3 tbsp bread crumbs and sprinkle on top with the parmesan cheese.  Bake at 350 degrees for 20+ minutes until the cheese is bubbly and the breadcrumbs are toasty brown.

Enjoy!

~ Tara

Comfort Food: Guinness Beef Stew

What do you do with Guinness after you've had two and don't want anymore?  Have friends over?  Make Beef Stew?!? Beer and Meat! How can a guy pass the marrying of these true "guy" flavors into a hearty dish?  

A stew is a great winter dinner; it will warm you up and with a few simple ingredients really fill you up as well. I found this recipe through some random web searching and that gave me a good starting point.  I decided to add a can of Stewed Tomatoes, this adds a little bit more substance to the meal without turning the stew into a gumbo of sorts.

Guinness Beef Stew

Adapted from: Food Network

• 2 pounds lean stewing beef
• 3 Tablespoons oil
• 2 Tablespoons flour
• Kosher Salt and freshly ground pepper
• 1 large onions, chopped
• 1 large clove garlic, minced
• 2 Tablespoons tomato puree, dissolved in 4 tablespoons water
• 1-1/4 cups Guinness stout beer (a little more than one bottle, have two and keep the remaining for a beverage)
• 2 cups carrots, cut into chunks
• 14oz can of stewed tomatoes, drained
• Sprig of thyme

Preparation:

Trim the beef of any fat or gristle, cut into cubes of 1-2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, ground pepper.  Toss the meat into the mixture, trying to fully coat, it helps to do two batches in two bags ziplock bags. 

Heat some oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.  Being carful not to burn the garlic.

Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme.  Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

I found that using a cast iron dutch oven worked really well as you can do everything in one pan, which guys like.  You could add some celery or red pepper if you wanted, just to give the dish some more nutrients.  Enjoy.

-Dan

Comfort Food :: Meatloaf

Meatloaf must be the least sexy sounding entree.  But ya know what, it can be sooo satisfying on a cold winter night!

Recently we "rediscovered" meatloaf after an initial, "hmm I don't know, it sounds so old-fashioned."  To make it a bit more healthy we modified the recipe a tad.  We use oatmeal instead of breadcrumbs which gives it a much better texture and flavor in addition to the health advantage that oatmeal has over breadcrumbs.  Then we use a combo of crushed tomatoes and milk (however you can use just milk if you don't have crushed tomatoes on hand).  And finally, we add minced red bell peppers as they add a nice bit of flavor and are a good source of Vitamin C and A.

If you haven't tried meatloaf lately, give it a try!  It really is comforting for a January Sunday evening.

Meatloaf

Serves 6 to 8

1 1/2 lbs of ground beef or pork
3/4 cup oatmeal
2 eggs
1/4 c finely chopped onions
1/4 c finely chopped red bell pepper (optional)
1/2 c milk
1/2 c crushed tomato
pinch of salt
a couple of twist of freshly ground pepper

Mix all the ingredients together. Pour into an 8x8 baking pan. 

Bake at 350 degrees for 30 minutes.

Stir the ingredients for the topping together in a small bowl:
1/2 c ketchup
1/2 c brown sugar
1/2 tsp dry mustard

Poke the top of the meatloaf lightly with a fork.  Then spread the topping across the top of the meatloaf.

Bake for another 30 minutes at 350 degrees.  Cool for a few minutes before serving.

Enjoy!

~ Tara

Comfort Food: Winter Squash Soup

Happy new year!  2009 was a great food year for us and we are busy setting our foodie/kitchen goals for 2010.  Simply put, we hope to discover an abundance of delicious recipes to share.

We have been patiently waiting for January to get here to begin our very first series on this blog.  We are going to kick off a comfort food series to keep us all nourished through the winter season.  I have a weakness for comfort foods and am excited to share some of our favorites and try new ones as well.  We will aim for a new comfort food recipe once a week for the next two months.

The recipe for Winter Squash Soup has been bookmarked for ages and finally was able to secure it a spot on our weekly menu.  I am thrilled that Dan realized this past fall that squash is really quite appetizing.  It is wonderful to be able to include it within our meal planning.  And this recipe was just what we needed as the temperatures have plummetted, the evenings are dark, and the bustle of the holidays has left us ready for meals as simple yet complex as as creamy soup.

This soup was a fantastic recipe find.  It is cozy, mouthwatering, inexpensive to make, and simply very good.  There is a small list of ingredients and yet it makes a fairly large batch; this would be a great starting course for a winter dinner party for friends.  We froze half of it to save for a quick midweek meal later in the month.

Winter Squash Soup

Adapted from Epicurious
Serves 8

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 2 teaspoons thyme
• 2 teaspoons sage

• 1/4 cup half and half
• 1 teaspoons sugar

Croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon thyme
• 1 teaspoon sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes, sprinkle with a pinch of fresh cracked black pepper and kosher salt. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in half and half (original recipe is to use cream) and sugar; bring to simmer. Season with salt and pepper to taste. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Enjoy!

~ Tara