This is another lovely seasonal side dish. I received a lot of butternut squash in my CSA share this season and kept looking for new ways to enjoy it. 🙂
This recipe was adapted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I modified the proportions. It would be a great side to serve as part of a Thanksgiving feast.
Yield: Serves 4 to 6 as a side dish
For the Squash Filling:
1 T unsalted or salted butter
1 T extra-virgin olive oil
2 to 2 1/2 pounds butternut squash, peeled, seeded, and diced into 3/4-inch (2 cm) cubes
1 tsp fresh thyme leaves
Kosher salt or sea salt and freshly ground black pepper
1/4 cup peeled and thinly sliced shallots (I used 1 large shallot)
1/2 cup (125 ml) chicken stock or vegetable stock
1 T finely chopped fresh flat-leaf parsley
For the Topping:
1/4 cup plus 2 T (52.5g) fresh or dried bread crumbs
1/4 cup (35g) stone-ground cornmeal or polenta
1/4 cup (22.5g/.75oz) freshly grated Parmesan cheese
1/2 T minced fresh sage leaves
1/2 tsp granulated sugar
1/4 tsp sea salt or Kosher salt
2 T (1oz/27.5g) unsalted butter, chilled and cubed
1 large egg
Preheat the oven to 375˚F (190˚C), preferably on convection.
Generously butter a shallow 1 1/2 to 2 quart baking dish with softened butter. (I used a round ceramic baking dish.)
Make the Filling:
Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the squash and thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
Add the shallots and cook for another few minutes, until they’re softened.
Add the stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through.
Scrape the squash mixture into the prepared baking dish; stir in the parsley. Press the mixture into a relatively even layer.
Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft when poked with a paring knife or fork.
Make the Topping:
While the squash is baking, combine the bread crumbs, cornmeal, Parmesan, sage, sugar, and salt in the bowl of a food processor. (Alternatively, the topping can be made by hand in a large bowl, using a pastry blender.)
Add the butter and pulse until the mixture is crumbly and the butter is completely incorporated.
Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
To Finish the Dish:
Remove the squash from the oven, remove the foil, and cover with the topping.
Decrease the oven temperature to 350˚F (180˚C) ad return the dish to the oven.
Bake for about 20 minutes, until the top is golden brown, and serve.
I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂
This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂
The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.
Yield: One 10 to 11-inch tart
For the Crust:
1 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats
1 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 ounces cream cheese
1 large egg yolk
For the Filling & Egg Wash:
2 tablespoons extra-virgin olive oil
12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
1 large onion, sliced lengthwise 1/4 inch thick
Kosher salt and freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons golden raisins
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces ricotta, room temperature
1/4 cup finely grated Parmigiano-Reggiano
3 tablespoons heavy cream, divided
1/2 teaspoon freshly grated nutmeg
1 large egg yolk
To Make the Crust:
Pulse flour, oats, and salt in a food processor to combine.
Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
To Make the Filling:
In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
Stir in nutmeg; season with salt and pepper.
To Make the Galette:
Preheat oven to 375 degrees, preferably on convection.
On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
Arrange onion mixture evenly over dough, leaving a 3-inch border.
Spread ricotta mixture over onion mixture; top with chard mixture.
Fold edges of dough over and gently press down to seal.
Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.
Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂
This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.
Yield: Serves 6
2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
coarse salt and freshly ground pepper
1/2 cup milk (I used 1%)
1 large egg
6 T unsalted butter, divided (4 T melted)
2 carrots, peeled and chopped
1 large yellow onion, chopped
1 1/2 pounds of ground turkey or 93% lean ground beef
2 T tomato paste
4 garlic cloves, minced
2 tsp fresh thyme or ½ teaspoon dried thyme
2 T all-purpose flour
1 1/2 cups chicken stock
2 tsp Worcestershire sauce
1 cup frozen peas
Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
Melt remaining 2 tablespoons butter in skillet.
Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
Stir in flour and cook for 1 minute.
Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
Off the heat, stir in peas and season with salt and pepper, to taste.
Adjust oven rack 5 inches from broiler element and heat broiler.
Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
Let the casserole cool for 10 minutes before serving.
Happy St. Patrick’s Day-Eve! I hope that this post finds you healthy and able to use this self-quarantine time to bake.
I typically make a sweeter version of soda bread to serve for breakfast on St. Patrick’s Day. This savory version was a nice change. It was reminiscent of the rosemary biscuits that my husband and I enjoy at our annual anniversary dinner at Volt in Frederick, MD. I loved that it incorporated whole wheat flour.
This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I used coarse salt and decreased the baking time. We ate it with salted Irish butter. It was wonderful- very moist and tender.
Yield: One 8-inch loaf
2 cups (256 g) all-purpose flour, spooned and leveled, plus more for dusting
Making these savory cookies was more of a risky endeavor than trying a new type of soda bread for St. Patrick’s Day. I was happy with the results! They were flaky, cheesy, and biscuit-like. Lovely served as an appetizer with a glass of wine or beer.
A friend commented that they shouldn’t be called “cookies.” I absolutely agree, but it’s hard to argue with Dorie Greenspan. I’m also not sure what to call them instead. They were too cookie-like to call them crackers and too cookie-like to call them biscuits… too savory to be “cookies” though!
This recipe was adapted from Dorie’s Cookies by Dorie Greenspan. I refroze the cut shapes prior to baking. I weighed all of the ingredients and the texture was perfect. The shape could be adapted for any holiday or cut into simple circles for any occasion. Nice!
Yield: about 22 shamrock cookies
1/2 cup (1 stick; 4 oz; 113 g) cold unsalted butter, cut into 16 pieces
4 ounces (113 g; about 3/4 cup) smoked Gouda cheese, cut into tiny cubes
Combine cold butter, Gouda, cheddar, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds.
Add flour; pulse until dough looks moist and forms large popcorn-sized curds.
Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk.
Place 1 disk between 2 sheets of parchment paper or plastic wrap. Roll to a thickness of 1/4 inch. Repeat with second disk.
Stack sheets of dough on a baking sheet. Wrap tightly with plastic wrap and freeze until firm, about 1 hour. (I froze the dough overnight.)
Preheat oven to 350 degrees F (175 degrees C), preferably on convection.
Line a baking sheet with parchment paper or a silicone baking mat.
Peel parchment paper/plastic wrap off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter, or cookie cutter of choice (my shamrock cookie cutter was larger). Stack the cut shapes with plastic wrap between each. Refreeze for 15 minutes prior to baking.
Arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough.
Bake cookies in the preheated oven until lightly golden on the bottom, about 15 to 16 minutes, rotating the baking sheet halfway through baking. Cookies are done when bottoms are golden brown and tops are lightly golden.
Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes.
Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies, refreeze cut shapes, and bake on a cooled baking sheet.
Note: The rolled-out dough can be wrapped airtight and frozen for up to 2 months; cut and bake directly from the freezer.
The baked cookies can be kept in a covered container for about 4 days at room temperature, or wrapped airtight for up to 2 months in the freezer.
When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂
This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)
This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!
10 ounces wild mushrooms, such as hen-of-the- woods or oyster, torn into bite-size pieces (I used sliced cremini mushrooms)
1 teaspoon finely chopped thyme, plus more for garnish
2 garlic cloves, thinly sliced
1 tablespoon finely chopped parsley
fine sea salt
freshly ground black pepper
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream, divided
1/4 teaspoon freshly grated nutmeg
fine sea salt
For the Crêpes:
10 large eggs, divided
1 cup whole milk
1 cup bread flour
1 tablespoon unsalted butter, melted, plus more for brushing (I used canola oil for brushing the pan.)
1 teaspoon coarse salt
mesclun greens, for serving
Make the Filling:
Preheat oven to 400°F, preferably on convection roast.
In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
Add mushrooms, thyme, and garlic.
Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
Stir in parsley and season with salt and pepper.
Make the Sauce:
In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
Whisk in all-purpose flour until combined.
Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
Using a spatula, flip crêpe; reduce heat to moderately low.
Arrange aboutone-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
Cook until egg white is set and yolk is still runny, about 3 minutes.
Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
Repeat procedure to make 5 more crepes. Serve immediately.