Squash, White Bean and Kale Ragout

Published by: NY Times, November 14, 2007 Time: 1 1/4 hours 

1 3-pound butternut squash

2 tablespoons unsalted butter 

2 tablespoons maple syrup 

2 1/2 teaspoons cider vinegar 

1 teaspoon kosher salt, more to taste 

1 teaspoon ground black pepper 

Pinch of cayenne 

2 tablespoons extra virgin olive oil 

4 large leeks, cleaned and chopped, white and light green parts only 

2 large garlic cloves, pressed 

2-3 large rosemary sprigs (remove twigs after cooking)

2 15-ounce cans cannellini beans, drained and rinsed 

2 cups vegetable broth 

1.5 bunches kale, center ribs removed, leaves thinly sliced (about 1 1/2 bunches or 1 large farmer's market bunch) 

2 ounces grated Parmigiano-Reggiano cheese (with box grater, not microplane) ( 1/2 cup), more to taste

1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish 

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. 

2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes. 

3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes. 

4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. 

5. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve. 

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Delicious; and an instant thanksgiving classic. Make sure not to skimp on the cider vinegar and maple syrup, more cayenne pepper would be easily tolerated by most.

Chicken Canzanese

We served this with the polenta recipe below to absorb extra sauce, but potatoes or couscous could work too.

Ingredients

1	tablespoon olive oil
2	ounces thick cut bacon or proscuitto (1/4 inch thick), cut into 1/4-inch cubes
6	garlic cloves , sliced thin lengthwise
8	chicken thighs, trimmed of excess fat and skin
2	teaspoons all-purpose flour
2	cups dry white wine
1	cup low-sodium chicken broth
4	whole cloves
2	sprigs fresh rosemary (we threw it in whole, but we could try mincing it too)
12	fresh sage leaves
3	bay leaves
1/2	teaspoon red pepper flakes
1	tablespoon lemon juice
2	tablespoons unsalted butter

1. Instructions:

   1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside.

2. 2. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.

3. 3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)

4. 4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.

   
   

   Tasty! Tender chicken, a slight spicy bite, and just delicious with Alton Brown's polenta.

Tomatillos with With Chicken and Squash

1 medium boneless, skinless chicken breast (6 to 8 ounces), fried and shredded

1 pound fresh tomatillos, husked and rinsed

3 serrano chilies

1/2 cup chopped onion, soaked for five minutes in cold water, then drained

5 large garlic cloves, peeled

12 cilantro sprigs, plus additional chopped cilantro for garnish

2 1/2 cups chicken stock

2 medium summer squash, diced (we used zucchini this time)

8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces

1/2 cup crumbled queso fresco

1. Fry the chicken and shred

2. Bring the tomatillos to a simmer in a saucepan. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chilies, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.

3. Heat the oil in the skillet you fried the chicken in, over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the cheese, and chopped cilantro. Serve immediately.

Yield: Serves four.

Mexican Cornbread

Ingredients

1	cup yellow cornmeal, stone-ground
1	cup unbleached all-purpose flour
2	teaspoons baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
2	large eggs
2/3	cup buttermilk
2/3	cup milk
2	tablespoons melted unsalted butter
1	cup shredded pepper jack cheese
1	jalepeno chili, chopped
1/2	teaspoon cayenne pepper
3/4	cup frozen corn (optional)

1) Preheat oven to 425
2) Mix dry ingredients
3) Crack eggs into the bowl with dry ingredients and mix with a wooden spoon, then add in milk and buttermilk. Quickly stir. Add melted butter. Fold in cheese and Jalepeno.
4) Pour into a greased 9x9 pan and bake for 25 minutes.

Pulled Pork in Slow Cooker

Meat: 
1 bone-in pork shoulder (6-8 pound)

Spice Rub:
2 T paprika
1 T salt
1 T black pepper
1 T cumin
1 T chili powder (maybe ancho?)
1 T brown sugar
1 t white sugar
2 t dried oregano
1 t cayenne pepper

Sauce: 

1 C Apple Cider Vinegar

2 T red pepper flakes

1 T garlic

Mix spices for rub in a bowl. 
Massage spice rub into meat. 
Wrap tightly in double layer of plastic wrap.
Refrigerate overnight.

Unwrap roast and place it in slow cooker. 
Add 1/4 cup water. 
Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Combine sauce ingredients in a pan and bring to a boil. 
Reduce heat to Med-High, boil for 15 to 20 minutes.

When roast is tender, transfer to cutting board and discard liquid in liner. 
Pull by tearing meat into thin shreds with two forks or your fingers. 
Discard fat.

Place shredded meat back in slow cooker.
Toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. 
Serve with additional barbecue sauce.

Borscht with Kielbasa

Serves 6 to 8.

1	tablespoon unsalted butter
1	medium onion , chopped medium
2	medium carrots , chopped medium
2	medium garlic cloves , minced
2	tablespoons tomato paste
2	quarts beef stock
1/2	small head cabbage , green or red, shredded (about 5 cups)
1	kielbasa sausage (1/2 pound piece)
1 3/4	pounds beets , peeled and grated (about 5 cups)
5 - 6	tablespoons red wine vinegar
4	tablespoons sugar
1	tablespoon salt
1	bay leaf
3/4	pound small red potatoes (each 1 to 1 1/4 inches in diameter), scrubbed
	Ground black pepper
1/2	cup fresh dill , chopped
1	cup sour cream

INSTRUCTIONS

1. 1. Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds.

2. 2. Add the tomato paste and stir in 1/2 cup of the stock to dissolve the tomato paste. Add the remaining stock, cabbage, beets, 4 tablespoons vinegar, sugar, 2 teaspoons salt, and the bay leaf. Bring to a boil, lower the heat, and simmer until the vegetables are soft and tender, 40 to 45 minutes. Add the kielbasa about 20 minutes before the vegetables become tender. (The soup can be cooled and refrigerated in an airtight container for up to 5 days.)

3. 3. Meanwhile, place the potatoes in a medium saucepan, cover with cold water, and add the remaining 1 teaspoon salt. Bring to a boil, lower the heat, cover, and simmer, stirring once or twice to ensure even cooking. Cook until a thin-bladed paring knife or metal cake tester inserted into a potato can be removed with no resistance, 10 to 12 minutes. Drain the potatoes, cool slightly, and cut into quarters.

4. 4. Stir the meat into the pot and remove the bay leaf. Taste and adjust the seasonings, adding the remaining 1 to 2 tablespoons of vinegar, pepper to taste, and 1/4 cup dill. Place 4 potato quarters in each individual soup bowl and ladle some soup over the potatoes. Remove the sausage from the pot and cut into slices 1/4 inch thick. Arrange the slices in each individual bowl with the potatoes. Top with 2 more pieces of potato, a generous dollop of sour cream, and a generous sprinkling of dill.

   
   

   Modifications:

   We used chicken sausage instead of kielbasa

   Thoughts:

   - Too much vinegar, sugar, and salt

   - chicken sausage doesn't work here

   - overall, tasty and healthy

   Next Time:

   - Add no sugar

   - Halve the vinegar (or don't add more at the end)

   - increase proportion of onions and carrots relative to beets (to further lessen the sweet taste)

   - use stewed beef as meat

   - serve with dark thick bread

Spinach and Mushroom Lasagna

Spinach
1	tablespoon table salt
20	ounces curly spinach (2 bags), stemmed and rinsed
Bechamel
7	tablespoons unsalted butter , divided
8	ounces white button mushrooms , cleaned, trimmed, and sliced 1/4-inch thick
5	large shallots , minced (about 1 cup)
4	medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
1/4	cup unbleached all-purpose flour
3 1/2	cups whole milk
2	bay leaves
3/4	teaspoon fresh grated nutmeg
1/2	teaspoon table salt
1/4	teaspoon ground black pepper
1	ounce grated Parmesan cheese (about 1/2 cup)
Cheeses and Pasta
8	ounces whole milk cottage cheese
1	large egg
1/4	teaspoon table salt
1	tablespoon unsalted butter for baking dish
12	no-boil lasagna noodles from 1 box
2	ounces grated Parmesan cheese (about 1 cup)
8	ounces Italian fontina cheese , shredded (about 2 cups)

Instructions

1. 1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.
   

2. 2. For the béchamel:(See illustrations below): Melt 2 tablespoons of the butter in a medium saucepan over medium heat until foaming, add the mushrooms. Sauté until lightly brown, about 8 minutes. With a slotted spoon, remove the mushrooms to a small bowl. Melt the remaining 5 tablespoons butter in the saucepan over medium heat until foaming; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes; do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper; reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.

3. 3.For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in a 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup béchamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining béchamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/béchamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Place the mushrooms evenly over the cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.

Notes:

• Too mild
• Too sweet
• Excellent
  

Things to change:

• Add cayenne
  
• More Parmesan
  
• Cook mushrooms in white wine (or vermouth) and garlic
• Slightly more salt and pepper