Winter Squash & Wild Mushroom Curry

This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. 🙂 It was a great autumn comfort food meal.

This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.

Yield: 8 Servings

  • 6 tablespoons vegetable oil
  • 20 to 28 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
  • coarse salt and freshly ground black pepper
  • 2 to 4 small whole green chiles, such as jalapeño or serrano
  • 6 medium shallots or 1 small onion, finely diced
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
  • 8 garlic cloves, minced
  • 2 teaspoons ground coriander
  • pinch of cayenne, or more, to taste
  • 1 teaspoon turmeric
  • 2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • 15 oz can coconut milk
  • 4 tablespoons lime juice (from 1 lime)
  • cilantro sprigs, for garnish
  1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  2. Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
  3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
  4. Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  5. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  6. Return squash cubes to pan, stir in coconut milk and bring to a simmer.
  7. Lower heat to medium and simmer for another 5 minutes.
  8. If mixture looks dry, thin with a little water. Taste and season with salt.
  9. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

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Potato, Broccoli, & Cheddar Soup with Cheese Toasts

My husband likes soups that have a thicker consistency. As he loves our gold standard Cauliflower Cheese Soup, I knew that he would love this one too; I just used more potatoes to give it a heartier consistency. It was perfect. It would also be difficult to argue about eating a soup that is garnished with garlic-cheese toasts! The roasted broccoli floret topping was another bonus. 🙂

This soup is quick enough to prepare and serve on a weeknight, but is even more wonderful if made in advance. The recipe was adapted from Martha Stewart Living. I used some chicken stock for water and increased the amount of garlic, potatoes (unpeeled!), and lemon juice. I also used a sourdough baguette to make the cheese toasts instead of Italian bread. Great.

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 6 large cloves garlic, thinly sliced
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets, divided)
  • 1 pound small Yukon Gold potatoes, chopped
  • 2 cups chicken or vegetable stock
  • coarse salt and freshly ground pepper
  • 2 packed cups grated sharp white cheddar (from an 8-ounce block), divided
  • freshly squeezed juice from 1 lemon, plus grated zest for serving, or to taste
  • 8 slices (each 1/2 inch thick) sourdough baguette, sliced on a diagonal or 4 slices (each 1/2 inch thick) rustic Italian bread
  1. Preheat oven to 400 degrees, preferably on convection roast.
  2. In a medium saucepan, heat oil over medium-high. Add shallots, 4 cloves of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes.
  3. Add stock with 3 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
  4. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. (I used an immersion blender instead.)
  5. Season with salt, pepper, and lemon juice.
  6. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture.
  7. Roast broccoli and cheese toasts for 15 minutes, tossing florets halfway through.
  8. Serve soup topped with toasts, florets, and zest, as desired.

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Creamy Buttermilk Dressing

This recipe uses a combination of full-fat cottage cheese pureed with buttermilk to get its creaminess instead of using mayonnaise. It was fresh and tasty. This dressing would work well with one of my favorite quick and light summertime meals of grilled chicken sliced over a cold salad. I made it when I was receiving an exorbitant amount of lettuce varieties in my CSA share. 😉

The recipe was adapted from Food and Wine, contributed by chef Eli Dahlin of Dame in Portland, Oregon. I used fresh CSA parsley instead of tarragon. I also increased the amount of minced shallots.

  • 1 cup buttermilk
  • 1/2 cup cottage cheese (4% milk fat)
  • 2 tablespoons red wine vinegar
  • 1 teaspoons Dijon mustard
  • 1 small shallot
, minced
  • 3 tablespoons finely chopped tarragon or parsley
  • coarse salt
  • freshly ground black pepper
  • 1 medium head of red leaf lettuce, torn
  • 2 heads of Boston lettuce, torn (or any other combination of lettuce)
  • sliced or cut tomatoes, cucumber, red bell pepper, avocado, or other vegetables, for topping, as desired
  • crumbled feta cheese, for topping, optional
  1. In a blender, puree the buttermilk with the cottage cheese, vinegar, Dijon and 
shallot until smooth.
  2. Scrape the dressing into a small bowl or jar and stir (or shake) in the chopped herbs; season with salt and pepper to taste.
  3. In a serving bowl, toss the lettuces with some of the dressing and assorted toppings.

Note: The dressing can be refrigerated overnight.

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Baked Risotto with Peas, Asparagus, & Pancetta

In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉

I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!

This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.

Yield: Serves 4 to 6

  • 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots (4 cloves), finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken or vegetable stock
  • 1 cup fresh or frozen green peas
  • 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
  • 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
  • 1/2 teaspoon lemon zest, or to taste
  • coarse salt and freshly ground black pepper
  1. Preheat oven 400°F, preferably on convection.
  2. Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
  4. Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
  7. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.

To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.

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Green Curry Pork Tenderloin

While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.

This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).

We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.

Yield: Serves 4 to 6

For the Tenderloin:

  •  1/2 cup soy sauce
  • 1/4 cup (4 T) fresh orange juice
  • 2 T pure maple syrup
  • 2 T toasted sesame oil
  • 2 pork tenderloins (about 1 to 1½ pounds each)
  • coarse salt
  • 1 T grapeseed or vegetable oil

For the Sauce & Assembly:

  • 1 T plus ½ cup grapeseed or vegetable oil, divided
  • 1 medium shallot, chopped
  • 2 garlic cloves
  • ¼ cup prepared green curry paste
  • 1 teaspoon finely grated lime zest (from 1 lime)
  • 1 14.5-ounce can unsweetened coconut milk
  • 1 T agave nectar
  • 1 T fresh lime juice
  • ¼ cup cilantro leaves, plus more for serving
  • Unsalted, roasted pumpkin seeds (pepitas; for serving)
  • 1 to 2 pounds spinach, steamed until wilted, for serving
  • brown Basmati rice, for serving
  1.  Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
  2. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
  3. Preheat oven to 250°.
  4. Heat grapeseed oil in a large ovenproof skillet over medium-high.
  5. Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
  6. Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
  7. Transfer to a cutting board; let rest at least 10 minutes before slicing.
  8. While meat is cooking, heat 1 T oil in a large saucepan over medium.
  9. Cook shallot and garlic, stirring often, until softened, about 3 minutes.
  10. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
  11. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
  12. Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
  13. With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
  14. Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

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Bucatini with Lemony Carbonara

My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂

I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!

Yield: 4 Servings

  • 1 tablespoon olive oil
  • 6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
  • 2 large shallots, finely chopped
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon freshly cracked black pepper
  • 16 ounces bucatini or other long-strand pasta
  • coarse salt
  • 2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
  • 2 large egg yolks
  • 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
  • 2 tablespoons fresh lemon juice
  1. Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
  2. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
  5. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
  6. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
  7. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
  8. Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.

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Fancy Chicken Tetrazzini

This was unlike any tetrazzini I’ve ever eaten. It was fancy! (for a rotisserie chicken casserole, anyway 😉 ) It’s probably not technically “tetrazzini,” but it was a smoky, full-flavored, and delicious comfort food dish. An upgrade.

The New York Times explained that this dish takes its name from the Italian opera star Luisa Tetrazzini. It was once commonly found on menus in upscale restaurants during the early 20th century. (Who knew?) It has since become less fancy (until now!) and less Italian. 🙂 I loved the title of their article, “Chicken Tetrazzini, The Casserole Even Snobs Love.” I love all sorts of casseroles, so I suppose this fact confirms that I’m not a snob. 🙂

This recipe is from The New York Times, adapted from Mississippi chef Brad McDonald, contributed by Sam Sifton. I adapted the recipe further by increasing the garlic and by using mixed dried wild mushrooms as well as whole wheat pasta.

I’m bringing my fancy and snobby casserole to share at Angie’s Fiesta Friday #144, co-hosted by Suzanne @A Pug in the Kitchen and Margy @La Petite Casserole. Enjoy!

Yield: Serves 6 to 8

  • 1 ounce dried porcini mushrooms (I used a mixed wild dried mushroom medley including porcini, shiitake, black, & oyster mushrooms)
  • 4 medium-size poblano peppers
  • 5 dried guajillo chiles, ends snipped and seeds discarded
  • 1 1/2 cups chicken stock, preferably homemade or low-sodium
  • 1 1/2 cups whole milk
  • 6 cloves garlic, peeled and thinly sliced
  • 1 medium-size shallot, peeled and thinly sliced
  • 8 ounces Cheddar cheese, grated (I used 3-year aged white Cheddar)
  • 1 pound spaghetti, preferably whole wheat
  • 1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
  • 1 lemon, juiced
  • coarse salt and freshly ground black pepper, to taste
  • 1/4 cup parsley, roughly chopped, for garnish, optional
  1. Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil.
  2. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
  3. Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
  4. Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots.
  5. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened.
  6. Remove from heat, and pour into a blender or Vitamix, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
  7. Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
  8. Heat oven to 400, preferably on convection.
  9. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again. (This step prevents the pasta from over cooking in the oven.)
  10. Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper.
  11. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it.
  12. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes.
  13. Garnish with chopped parsley, if you like, and serve.

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