Need a Little Christmas & Mushroom Crostini

There’s gloom, there’s doom and it’s dark at 4:00. Yes indeedy, if we ever needed a little Christmas; we need it now. Maybe you don’t remember the song from the classic musical Mame. Fired for the third or fourth time and flat broke, the unstoppable Auntie Mame tunefully belts out orders for an early Christmas celebration. Mame is the ultimate optimist and definitely one my all-time favorite heroes. (Should I be worried that one of my heroes is a fictitious character?)

So with We Need a Little Christmas ringing in my ears, I suggest we all get going. (By the way, that’s the Angela Lansbury Broadway version NOT Lucille Ball. I love Lucy but Mame she ain’t.) It’s time to invite family and friends around for a little cheer.

The possibilities are endless. You can serve champagne and a splendiferous spread of gourmet delicacies. Then again, a big batch of chili and case of beer may be more your style. Casual or fancy, the list of fun and festive party possibilities is as long or as short as your imagination.

I tend towards more casual entertaining and here are a few ideas:

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1. Organize a cookie swap and fill the house with the sweet scents of cinnamon and spice. Why not reinvent this age-old tradition with an evening dessert party. Let your friends bake their favorite cookies for the swap while you glam it up with a fabulous buffet of luscious desserts and flutes of champagne.

2. Take it outside for a still sweet but more casual option. Light a bonfire in the snow, roast marshmallows and make s’mores. Sip hot chocolate (spiked or not) and watch the Geminid meteor showers.

3. Host a potluck but add a theme to spark your guests’ creativity. You could ask everyone to think international and bring dishes from the country they would most like to visit. Or go the nostalgic route and invite your friends to cook up favorite holiday recipes from their childhood.

4. Dust off the piano keys or rent a karaoke machine and invite everyone over for caroling. The joint will be jumpin’. Make a joyful noise with everyone’s favorites. Don’t forget the traditional Joy to the World, the classic Rudolf the Red Nosed Reindeer and, of course, Jingle Bell Rock. When you’re ready for a break, serve a simple supper of hearty soup, a platter of fruit and cheeses and some great country bread.

5. Who doesn’t like a Yankee Swap? Although Yankee suggests a certain degree of frugality, as host you get to set the gift-giving guidelines. Make it a re-gifting celebration and watch your friends tearfully part with the plastic fish that sings Christmas carols and the T-shirt with the not so clever double-entendre. Creative types will love a handmade Christmas. Encourage everyone to get out their knitting needles, glue gun or recipe file. Gifts of gorgeous scarves and even more gorgeous Death by Chocolate Sauce may be more serious than a whoopee cushion but they won’t show up at next year’s swap. Your foodie friends will love an epicurean exchange. Amazing cheeses, favorite cooking gadgets and a bottle of great wine will make prized gifts. Regardless of your theme, offer your friends a colorful feast of appetizers for a relaxed evening of nibbling, sipping and unwrapping.

Enjoy the holiday season and the special gifts of family and friendship,

Bon appétit!

Mushroom Crostini
A cozy and delicious hors d’oeuvre for your holiday party. Click on on my recipe page to track down lots more holiday dishes. Enjoy!
Makes about 24 pieces1 baguette, thinly sliced
1 1/2 pounds mushrooms, wiped clean with a damp cloth and stems removed
Extra virgin olive oil
Sherry vinegar
6 ounces pancetta or bacon, finely chopped (optional)
1 onion, thinly sliced
1 garlic clove, minced
1/4 cup heavy cream
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
About 4 ounce grated Fontina cheese
About 1 ounce grated Parmigiano-Reggiano cheese

Preheat the oven to 375 degrees. Arrange the baguette slices on rimmed baking sheets. Turning once, toast the baguette slices in the oven until golden, about 10 minutes. Cool. (Can be prepared ahead. Store in an airtight container at room temperature.

Put the mushrooms on rimmed baking sheets and drizzle with just enough equal parts olive oil and vinegar to lightly coat. Season with salt and pepper and toss to combine.

Roast the mushrooms cup side up in a single layer for 15 minutes. Turn the caps over and roast for an additional 5-10 minutes. The mushrooms should be nicely browned and shrunken. When the mushrooms are cool enough to handle, chop and reserve.

While the mushrooms roast, cook the pancetta. Heat a little olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy. Drain the pancetta on paper towels and reserve.

Drain off most of the fat from the skillet, leaving just enough to lightly coat the bottom of the pan. (If you are skipping the pancetta, lightly coat the skillet with olive oil). Add the onion to the skillet, sprinkle with 1 1/2 teaspoons vinegar, season with salt and pepper and toss to combine. Sauté for 5 minutes, reduce the heat to low and cook slowly, stirring occasionally, until the onions are golden. Stir in the garlic and sauté for 1 minute. Stir in the mushrooms, pancetta, cream and herbs. Cool to room temperature and stir in the fontina. (Can be made ahead, cover and refrigerate.)

Preheat the oven to 450 degrees.

Top each toast with a generous spoonful of mushroom topping and sprinkle with Parmigiano-Reggiano. Place on rimmed baking sheets and bake until heated through and lightly browned. Transfer to serving platters and serve warm

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One Year Ago – Chocolate Dipped Orange Caramels
Two Years Ago – Braised Beef with Root Vegetables
Three Years Ago – Macadamia Nut Shortbread
Or Click Here! for a complete list of and links to all the recipes on this blog!

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Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook! I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Trick or Treat & Butternut Squash Lasagna

What’s not to love about Halloween? Yes it falls in that dreary time of year when summer is over and snow is still a month or two off. It is apt to be cold and rainy on Halloween night but in spite of generally miserable weather, it has always been one of my favorite holidays. The decorations are great. The costumes are wonderful. And the proliferation of chocolate is definitely a plus.

At three, I joined the horde of children haunting our neighborhood for the first time. Mary Ann Lane was packed with kids on All Hallows Eve. As a matter of fact, it was packed with kids all the time. It was one of those family-friendly neighborhoods. Our little starter home was wedged between two big houses with eight or ten kids, not between them but each. (My mom always said she kept her window closed at night in case it was catching.)

Not sure if he volunteered or was drafted but Dad took my then six year old sister Brenda and me trick or treating. As I remember it, and granted it was a while ago, it was absolutely thrilling to be out and about in the dark. Not that it was terribly late at night. Combine a grey fall day with a 5:00 sunset and early evening can seem like the middle of the night to a three year old.

Forget about look-both-ways. The big kids raced from house to house and my short little legs did their best to keep up. Dad did his best to keep up with his two little girls. Good thing cars stayed off the road on Halloween night in those days.

Of course I looked adorable. A roly-poly toddler, I was the definitive pumpkin. I didn’t even mind that my costume was a hand-me-down. At least I don’t think I minded. Dashing about with my paper sack I was beyond excited. The street wasn’t that long so my guess is that we were out for maybe fifteen minutes. Thirty tops if my always-chatty dad stopped to talk and accept compliments on his adorable children. I can’t imagine that we let him linger too long. Before the chocolate bar, popcorn ball or candied apple could hit the bottom of the bag, Brenda and I were ready to turn and dash to the next house. All the while, I sang an endless chorus of bick-or-beat, bick-or-beat.

Somewhat miraculously, Dad managed to get his two little girls to every house on the street and back home again in one piece. Well, almost. At the end of our adventure, I burst into the house with an enormous grin, a sack full of sweets and a cold, little foot in a muddy sock. Somewhere, somehow along the way I lost a sneaker.

The next spring we moved to Jackson Road. If anything Halloween became more exciting. Yes, I was forced to reprise my role as a roly-poly pumpkin. But it was new to the neighborhood and I was still adorable. More important, the street was longer and houses were packed close together. Our bags were filled to overflowing with sweet loot by the time Dad corralled us home. I even managed to hang onto both sneakers!

Halloween is fast approaching. Is your costume ready? Jack O’Lanterns carved? Don’t forget to stock up on treats for adorable pumpkins who might come calling. I’m partial to peanut butter cups but will settle for a glass of chardonnay.

Have a spooktacular Halloween and bon appétit!

Butternut Squash Lasagna

Yes, it’s complicated! Yes, it takes too much time to make! … But this crowd favorite is definitely worth the effort. Keep the rest of your menu simple, simple, simple and enjoy a casual Halloween celebration with your best pals.

Serves 10-12

1 (1 1/2 to 2 pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper to taste
2-3 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
1 1/2 pounds Italian sausage; hot, sweet or a mix, casings removed
Béchamel-Sage Sauce (recipe follows)
8 ounces lasagna noodles (12 noodles)
12 ounces ricotta
12 ounces shredded whole-milk mozzarella cheese
2 ounces grated Parmesan
2 ounces grated Pecorino Romano

Position the rack in the center of the oven and preheat the oven to 375 degrees.

Put the squash in a roasting pan, toss with olive oil and balsamic vinegar to coat. Sprinkle with salt and pepper and bake uncovered at 375 degrees for 20 minutes. Add the onion, toss to combine and cook 10 minutes more. Add the garlic, wine and chicken broth, toss to combine and continue cooking until the squash is tender, about 10 minutes. Roughly mash the squash with a potato masher or fork.

Meanwhile, heat a heavy skillet over medium-high heat. Add the sausage and, breaking the meat up into bite-size pieces, cook until brown. Remove from heat, drain the fat and combine with the squash.

Make the Béchamel-Sage Sauce (recipe follows).

Cook the lasagna noodles according to package directions less 1 minute. (Noodles sticking together? Check out my tip to keep lasagna noodles from sticking.)

Put the mozzarella, Parmesan and Romano cheeses in a large bowl and toss to combine. Butter a large, deep ceramic or glass baking pan.

Spread about 3/4 cup of béchamel-sage sauce in the bottom of the prepared baking pan. Arrange 4 lasagna noodles on top of the sauce. Spread 1/3 of the squash-sausage mixture and 1/2 of the ricotta over the noodles; drizzle with 1/3 of the béchamel-sage sauce and sprinkle with 1/3 of the cheese. Repeat with a second layer of noodles, squash-sausage, ricotta, béchamel and cheeses. Make a third and final layer with the remaining noodles, squash-sausage, béchamel and cheeses.

Cover the pan with foil. (You can refrigerate for up to one day at this point.) Bake the lasagna for 45 minutes (longer if it is cold from the refrigerator). Remove the foil and continue baking until the lasagna is bubbly and golden brown, about 15 minutes. Let the lasagna sit for 15 minutes before serving.

Béchamel-Sage Sauce
4 tablespoons butter
6 tablespoons all-purpose flour
4 cups whole milk
1 tablespoon fresh chopped sage
1/2 tablespoon fresh thyme leaves
1/4 teaspoon nutmeg
Kosher salt and freshly ground pepper

Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, whisking continuously, for 1 minute. Gradually whisk in the milk. Bring to a simmer over medium-high heat. Whisk in the sage and thyme. Reduce the heat to low and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. Whisk in the nutmeg and add salt and pepper to taste.

You can make this dish in advance (up to 3 days). Cool to room temperature, skim the excess fat and store covered in the refrigerator. Bring the pot to a simmer over medium heat and then transfer to a 325 degree oven for 30 minutes or until the sauce is bubbling and the beef is warmed through.

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One Year Ago – Gingerbread Cupcakes
Two Years Ago – Buttery Chocolate Almond Brittle
Three Years Ago – Pork Stew Paprika

Do you have a favorite stew or braise recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Mid-Week Celebration & The Walk to End Alzheimer’s

Kudos to all the walkers who participated in the Walk to End Alzheimer’s!

The Massachusetts/New Hampshire chapter surpassed its Walks’ goal and raised more than $2.16 million. Thanks to all who walked and donated!

I was delighted to join several New Hampshire staff, board members and walkers last night for a post-walk celebration. Everyone in the room has been touched by Alzheimer’s. Most has a spouse, parent, grandparent, aunt or uncle with the disease. My mother has Alzheimer’s and it was wonderful to spend time with this very upbeat group of advocates, fundraisers and caregivers.

Not just the chef for the evening, I unleashed my inner Julia and demonstrated recipes for a casual Italian feast. The dinner included antipasto platters with sausage, prosciutto, cheeses and roasted vegetables. I added my favorite Roasted Almonds and Spicy Olives to round out the pre-dinner nibblies.

Next came a salad of mixed greens with roasted butternut squash and red onion, topped with a sprinkle of pumpkin seeds and Parmigiano-Reggiano shavings. (Look for the recipe in the coming weeks. I’ll post it in time for Thanksgiving!) The main event was Mushroom Risotto. Serve it as a main course or side dish, mushroom risotto is a great dish for fall. Last but not least, everyone went home with a
Pumpkin Cupcake.

Grazie mille e buon appetito!

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I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. The project combines food, fundraising and fun and raises money for the Alzheimer’s Association. © Susan W. Nye, 2011

Happy National Linguine Day

It’s a cold and rainy day in New Hampshire. Perfect timing for National Linguine Day.

So what’s for dinner tonight? How about …

Linguine with Lemon Braised Artichokes? I was in the supermarket yesterday and was seriously tempted by some good-looking artichokes.  However, eggplant’s in season and Linguine with Sundried Tomato Pesto & Roasted Eggplant is pretty tempting. Not hearty enough? How about Runners’ Chicken with Pasta. Then again, maybe you want to stay home where it’s warm and dry. You can stir up some Puttanesca Sauce with ingredients straight from the pantry.

Whatever you choose – enjoy National Linguine Day!

Buon Appetito!

How will you celebrate National Linguine Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus or here for more yummy appetizers! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Back-to-School & Capellini with Grilled Shrimp & Fresh Tomato Sauce

And just like that the swamp maples are sporting their first bright red leaves. At least in my neighborhood, you start to hear Canadian geese honking overhead. (They like to stop and feed at the cornfield down the street.) And the definitive sign that summer has come to an end? A big, yellow school bus rumbles down the hill to pick up the neighborhood kids in front of the post office. To make it doubly tough, the post office just happens to sit right next to the beach.

It’s back-to-school and back to reality. The first day of school, especially that first day of kindergarten, is always an exciting day. Or at least it was for me. I was always one of those hopeless nerds who actually liked school. My older sister Brenda blazed the trail ahead of me. Since she seemed to manage okay, I figured I could do the same. Besides, the first day of school meant new shoes and a special new dress to start the year. Like good luck charms, our shiny, new duds helped bolster our confidence to face new teachers, kids and challenges. Mom took the two of us downtown to Filene’s on a quest for Buster Brown shoes and Polly Flinders dresses. If we behaved ourselves and didn’t take too long, we could usually talk her into a sundae, or at least an ice cream cone, at Bailey’s.

Kindergarten was divided into two sections, morning and afternoon. The mothers in the neighborhood gave a collective sigh of relief when I was assigned to the afternoon session.

I was one of those sleepy headed kids who woke up slowly. I would eventually wander down to the kitchen and dawdle over my breakfast cereal at a leisurely pace. Next I meandered back upstairs. On the way, I might stop and cuddle with one or both dogs, take a detour onto the living room couch to ponder some great philosophical question or check in with Captain Kangaroo and Mr. Greenjeans. Still moving in slow motion, I took forever making my bed and getting dressed.

The mothers were convinced that I’d never make it out the door by 8:00. I think that they were probably right. So while my third grade sister waved goodbye and trudged up the hill to Joseph E. Fiske Elementary School, I hung around in my jammies and spent a few more leisurely mornings with the Captain.

I think I did alright in kindergarten. Although I didn’t set the world on fire with brains and wit, I didn’t weep at the drop of a hat, pick fights on the playground or talk back to the teacher. I was an agreeable little thing, who liked to giggle and was prone to frequent daydreaming. A sweet girl, I was delighted to play with anyone and everyone and just as happy with my own company. Come to think of it, not much has changed over the years.

After all, to paraphrase Robert Fulghum all you really need to know you learn in kindergarten. Nowadays, some schools teach kindergarteners a few reading fundamentals and a little arithmetic. Not my teacher, she focused on the basics and reinforced the good stuff our moms and dads were already trying to teach us. Stuff like:

Share.
Play nice.
Don’t hit.
Pick up your toys.
If you do something wrong, apologize.
Don’t forget to say please and thank you.
Wash your hands.
Cover your nose and mouth when you sneeze or cough.
Buddy up.
Look both ways before you cross the street.

September is a beautiful month to enjoy the change of seasons and celebrate all you learned in kindergarten. Share a favorite bike route, fabulous book or a cup of tea with a friend, practice simple acts of kindness, say thank you like you mean it and do, hold hands and enjoy the Indian summer sunshine.

Bon appétit!

Grilled Shrimp with Pasta & Fresh Tomato Sauce
Fresh local tomatoes combine with grilled shrimp and pasta for a wonderful end of summer meal. Enjoy!
Serves 6-8

About 1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1-2 scallions, thinly sliced
2 cloves garlic, minced
Dash or two (or to taste) hot pepper sauce
About 20 ripe plum tomatoes, peeled, seeded and chopped
Kosher salt and freshly ground black pepper to taste
1 pound capellini (angel hair pasta) or spaghetti
6 to 8 fresh basil leaves, cut in chiffonade*
Grilled Shrimp (recipe follows)

Put the olive oil, vinegar, scallions, garlic and hot pepper sauce in a large bowl and whisk to combine. Set aside while you prep the tomatoes to combine the flavors.

Bring a large pot of water to a boil. Set up an ice bath in a large bowl. Cut a small X on the bottom of each tomato. A few at a time, dunk the tomatoes in the boiling water for about 15 seconds. Remove them from the pot and plunge immediately into the ice water. Pull the skin off with a paring knife. Cut the tomatoes in half, scoop out the seeds and chop.

Add the chopped tomatoes to the olive oil mixture, season with salt and pepper and toss to combine. Let the tomatoes sit for 15-20 minutes at room temperature to combine the flavors.

Cook the pasta according to package directions less 1 minute. Drain and return the pasta to the pot. Add the tomatoes to the pasta, toss to combine and cook over medium-high heat for 1 minute. Sprinkle the pasta with half of the basil chiffonade and toss to combine. Transfer the pasta to a serving platter or individual plates, top with the grilled shrimp and remaining basil and serve immediately.

*To chiffonade is to stack the leaves one on top of the other and then cut into thin ribbons.

Grilled Shrimp
2 cloves garlic
1/4 small red onion
1 teaspoon fresh thyme
1/2 teaspoon (or to taste) hot pepper sauce
1/4 cup dry white wine
2 tablespoons olive oil
2 pounds large shrimp, peeled and deveined
Kosher salt and freshly ground pepper to taste
Wooden skewers or a grill basket to cook the shrimp (if using wooden skewers, soak them in water for at least 30 minutes)

Put the garlic, onion, thyme, hot pepper sauce, wine and olive oil in a small food processor or blender and season with salt and pepper. Process to combine and finely chop the garlic and onion. Let the marinade sit for 10-15 minutes to combine the flavors.

Put the shrimp and marinade in a bowl, toss to combine and marinate in the refrigerator for 15-30 minutes.

Heat the grill to medium-high. Thread the shrimp onto the wooden skewers or toss them in the grill basket. Grill the shrimp, turning once, until just opaque, about 1-2 minutes per side.

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One Year Ago – Roasted Almonds
Two Years Ago – Grilled Swordfish with Caponata
Three Years Ago – Harira (Middle Eastern Soup with Chicken, Chick-Peas and Lentils)  

Do you remember your first day of school? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2010

Midsummer Dreaming & Insalata Caprese

And just like that it’s August and the summer is half over. I’ve never understood why the first day of summer, the summer solstice is called midsummer. What was Mr. Shakespeare thinking? Or maybe we should blame the Romans or Celts or Vikings. I’ll let you take your pick. As far as I’m concerned the first week of August is midsummer. If you’re a half-empty type, then you will cry and moan or at least feel a little blue. If you’re the half-full type, you should celebrate with bonfires and feasting and maybe a little dancing and cavorting.

That’s what they do in Switzerland. Maybe not the dancing and cavorting part, the Swiss are not known for their cavorting. August 1st is National Day, the Swiss equivalent of our Independence Day or Bastille Day in France. Well not exactly, Fête Nationale Suisse commemorates the creation of the Swiss federation not the start of a revolution. It goes back to 1291 but was not an official holiday until 1994. I had a chance to celebrate a few Fête Nationales when I lived there. It was all pretty low key but then again so are the Swiss. A few people plant little flags in their flower boxes with the geraniums and spend the evening outside with a picnic and cookout. As soon as it’s dark or almost, kids set off fireworks. A few fields and front lawns catch fire but were usually stamped out pretty quickly. The night ends with bonfires.

Here we celebrate the first week of August with Hospital Days. Unlike the Swiss, New London didn’t wait a century or two or seven to start the party. The hospital was founded in 1918 and the first Hospital Day was celebrated six years later. It started as a simple country fair to raise money for the hospital. At some point it added a midway with rides and games.

The midway robbed the fair of its rustic charm but had its fans, most notably any and every small child, ‘tween and teen for miles around. A few of those kids are already in mourning as this year’s fair is returning to its roots. Family fun and games on the town green will replace the Whirly-gig and Twister. Would-be sharp shooters will have to settle for Zumba, decorate a cupcake or add their dash and talent to the community mural.

The highlight of the fair, the parade with its floats, antique cars, fire engines and marching band will roll up Main Street as always. One year my friends and I, or more correctly one or two of our fathers, built a terrific float. They constructed a ski slope on the front of an enormous old truck and a tennis court on the back. All the kids in the neighborhood put on bathing suits, tennis whites or ski clothes and piled onto the truck. The skiers precariously balanced on their skis in front. A couple of kids played tennis on the miniature court. Two little kids sat on the tailgate with their fishing poles and a few beauties sunbathed. The beach was closed for the parade so the lifeguard joined our motley crew. He duct-taped a roller skate to the bottom of an old water-ski, attached a rope to the truck and gracefully jumped the wake from one end of Main Street to the other.

We thought we were magnificent but the esteemed but tragically misguided judges did not agree. It was with great disappointment that our clever float did not win the grand prize or second or even third. While we were heartbroken, our mothers didn’t care. All the planning and painting and decorating kept us busy and out of their hair for a least a couple of afternoons.

Enjoy Hospital Day and the backside of summer. Bon appétit!

Insalata Caprese (Mozzarela Tomato & Basil Salad)
Insalata Caprese is a bright and beautiful start to a summer meal. Enjoy!
Serves 8-12

2 pints grape or cherry tomatoes (a colorful mix of red, yellow and even purple is nice!)
Balsamic vinegar
Extra virgin olive oil
Kosher salt and freshly ground pepper
1 medium red onion, cut in half lengthwise and then in thin wedges
12 ounce ball Mozzarella cheese, thinly sliced
Black oil-cured Greek olives
Pistou (recipe follows)

Preheat the oven to 375 degrees.

Put 1 pint of tomatoes onto a sheet pan, drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Toss to combine. Roast at 375 degrees for about 30 minutes or until the tomatoes are soft and lightly browned. Cool.

Put the onion onto a sheet pan, drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Toss to combine. Roast at 375 degrees for about 20 minutes or until the onion is soft and lightly browned. Cool.

To serve: arrange 2 slices of mozzarella on individual plates. Slice the remaining pint of tomatoes in half and place 4 or 5 halves on each plate. Spoon a little mound of roasted onions onto each plate and top with a couple of roasted tomatoes. Drizzle the cheese and tomatoes with a little pistou, add a few olives to each plate and serve.

Pistou
1 clove garlic
1 cup fresh basil leaves, gently packed
1/2 cup fresh flat leaf parsley leaves, gently packed
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
About 1/2 cup extra virgin olive oil

Put the garlic, basil, parsley and vinegar in the bowl of a small food processor. Season with salt and pepper and pulse to chop and combine. Slowly add the oil and process until you have a beautiful green sauce.

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One Year Ago – Mojito Melons
Two Years Ago – Grilled Antipasto
Three Years Ago – Nana Nye’s Fish Chowder

What’s your summer story? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2010

Coasting through Easter & Asparagus Risotto

My dad always says that I am the luckiest person he knows. I’m one of those people who discovers that I need duct tape or another gallon of paint just minutes before the hardware store is due to close. I dash out the door and make it to the store with seconds to spare. Standing in the checkout line I realize that in my hurry I have forgotten my wallet. Now here’s the lucky part. A frantic search almost always inexplicably leads to a crumpled twenty in my back pocket. It’s probably been there for weeks and gone through the wash at least a couple times. That’s the kind of luck I have.

My luck doesn’t always hold when it comes to the weather, especially at Easter. For many years I lived in Switzerland where Easter weekend goes on for four days. Businesses shut down Thursday evening and stay closed until Tuesday morning. Most everyone leaves town and heads to the beach, mountains or Euro Disney.

Four days in early spring, what could be better? Well, I’d argue four days in winter, summer or fall. Throughout much of Europe early spring is not unlike New England, chilly and wet. My first year in Switzerland, I followed the crowds, jumped on the train and headed south to the Mediterranean and the Côte d’Azure. I imagined palm trees, sunshine and bikinis. It was overcast, with gale winds and cold rain.

Not to be daunted, I tried again and went farther south to Tunisia. I imagined walks by the sea, swimming in the surf and tropical drinks by the pool. There was plenty of sun but it was too windy and cold to hang out on the beach. The hotel pool was empty.

Since my search for a beach blanket bingo holiday was not working, I headed to the mountains. Snow would not be a problem. Skiing in the Alps begins in mid-November and ends in early May. The snow was fine but the lift lines were endless and the cafés were packed. And the weather? Four days of drizzle and fog.

After beachcombing in the wind and rain and skiing in the fog, I gave up. Geneva was a ghost town but I decided to stay put. Luck was with me, a handful of friends stayed home as well. Saturday evening we got together for some good food, good wine and even better company. Over dessert, we hatched a plan for Easter Sunday. A bike ride.

Easter morning was picture perfect. It was warm and sunny, a great day for a bike ride. We were a bit of a motley crew. Kevin and I rode often and our bikes were in reasonable shape. My friend Julie borrowed a bike. I’m not sure where she found it but I suspect it belonged to Miss Gulch. Her elbows flapping, she was quite a sight riding along the country roads. Thankfully we didn’t come across any little dogs. Mark had his own bike but I think he bought it from Miss Gulch’s brother at a garage sale.

We headed out across the fields above the Lake of Geneva. At midday we coasted down to a lakeside park. After a delightful picnic we took the lake road home. Hot and thirsty but grinning ear to ear we road into Geneva and topped off the afternoon with a festive toast at a lakeside café.

From then on, I made it a point to stay home for the long Easter weekend. More often than not it was rainy or overcast but I always managed to find a few friends for a little fun and feasting.

Wishing you and your family a happy Easter and a wonderful Passover,

Bon appétit!

Asparagus Risotto

Asparagus Risotto is a wonderful addition to Easter dinner or any spring feast. It pairs beautifully with grilled lamb, fish and chicken. Enjoy!

Serves 8-10

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2 cups Arborio rice
1 1/2 pounds asparagus, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup dry white wine
5-6 cups hot chicken stock
2 ounces grated Parmesan cheese, plus more to garnish
2 tablespoons cream
2-3 tablespoons butter
Kosher salt and freshly ground pepper
Olive oil

Heat a little olive oil in a heavy saucepan. Add the onion and cook over medium heat until translucent. Stir in the rice and sauté for 2-3 minutes.

Add the wine, salt and pepper to taste and simmer, stirring often, until the wine is absorbed. One cup at a time, add the hot chicken stock and continue to simmer and stir.

After simmering and stirring for about 15 minutes, add the asparagus and combine. Continue to add stock and stir until the rice is al dente, tender but still firm. Total cooking time is about 20-25 minutes.

Stir in the parmesan cheese, cream and butter. Check for seasoning. Serve immediately and pass more grated Parmesan cheese for those that like a cheesier risotto.

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One Year Ago – Tequila Shrimp with Jicama Slaw
Two Years Ago – Pork Mole

How will you celebrate Easter? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

Deep Freeze & Fettuccine with Escarole, Radicchio & Mushrooms

So here’s another one … you know you live in New Hampshire when 13° feels positively balmy. And yes, that’s even if a thick layer of clouds is hiding the sun. That’s how relieved we are that the mercury has crept above zero. Okay, maybe I exaggerate. We all know the temperature needs to climb to at least 20° before we get out our shorts and flip-flops.

Last week’s deep freeze was more than enough to challenge the most diehard New Englander and outdoor enthusiast. I include myself in both these categories, priding myself on my Yankee roots and my inbred tenacity to get out and about despite the cold. (Tenacity sounds much better than stubbornness doesn’t it?)

This is not to say that I am not occasionally forced to throw in the towel and admit defeat. There are those days, happily few and far between, when work, the cold or rain get the best of me. Hey, I may be tough but I’ve got a mortgage to pay and I’m not made of steel (or arctic fleece and Goretex).

My latest ploy to beat Mother Nature at her bone-chilling game is snowshoeing. Snowshoeing keeps you in constant motion and warm, even on the coldest day. Happily, unlike many sports (golf, sailing, skiing, to name a few), it does not require a big investment in equipment, lessons or time.

Lucky me, I hit the snowshoe jackpot at a summer sale at L.L. Bean’s and was equipped for a song. Next, I dug out an old pair of hiking boots and cross country ski poles. Bundled up in long underwear, fleece sweat pants, a warm jacket, hat and mittens, I’m ready to go. What I may lack in glamour or style, I certainly make up in enthusiasm and panache.

Snowshoeing does not require a whole heck of a lot of training or skill. Let me qualify that. It doesn’t require a lot of skill if, like me, you’re in pretty decent shape with little or no inclination to join the elite racing circuit. I’m happy to plod along and let others dash and dart around the trees. My lack of ambition is probably a good thing since I’ve been known to stumble when attempting to walk and chew gum at the same time.

As long as you can put one foot in front of the other you can probably snowshoe. I have found that it helps if you remember to pick up your feet and put them back down heel-to-toe. When I get tired, I have a tendency to do a sort of foot-dragging shuffle which invariably sends me end over tea kettle. But not to worry, the snow is soft so the only thing I’ve managed to hurt so far is my pride.

At least for those of us that live in the country, snowshoeing is terribly convenient. I may not have a Starbucks or two or three within walking distance of my backdoor but there are several snowshoe trails within a mile or two of my house. I don’t think I will ever get tired of the lake and woods or bored by the beautiful views.

All that said; I recently discovered that it could get too cold to snowshoe. Maybe not for every diehard New Englander, but alas, this outdoor enthusiast does have her limits. One day last week, I woke up to find the thermometer in my kitchen window was hovering at -20°. For maybe a nanosecond I thought about a quick jaunt through the woods on my snowshoes. Then caution and commonsense, or maybe it was sloth, quickly took over. It seems that when the going gets rough, this tough girl goes to the movies.

Enjoy the snow, stay warm and bon appétit!

Fettuccine with Escarole, Radicchio and Mushrooms
The escarole and radicchio give this dish a bit of color and bite, the mushrooms add a nice woodsy flavor and the cheeses add richness. All in all, a wonderful combination! Enjoy!
Makes 6 servings

1 pound mushrooms wiped clean and stemmed
Olive oil
Balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1 small red onion, cut in half lengthwise and then in thin wedges
4 cloves garlic, finely chopped
Red pepper flakes to taste
1 teaspoon anchovy paste
1 small head of escarole, quartered and cut into thin ribbons
1 small head of radicchio, quartered and cut into thin ribbons
12 ounces fettuccine
Freshly grated parmesan and pecorino cheeses

Preheat the oven to 375 degrees.

Put the mushrooms in a large, ovenproof skillet, toss with 1-2 tablespoons olive oil and 1 tablespoon balsamic vinegar and season with salt and pepper. Roast, cup side up, for 15 minutes. Turn the caps over and roast for an additional 5-10 minutes or until the mushrooms are nicely browned and shrunken. Remove from the oven. When the mushrooms are cool enough to handle, cut in large strips and reserve, keeping warm.

While the mushrooms are roasting, put 2 tablespoons of olive oil in a large heavy skillet, add the onion, garlic and red pepper flakes and cook over low heat until the onion is translucent. Stir in 1 tablespoon balsamic vinegar and the anchovy paste and cook for a minute or two more. Add the escarole and radicchio, season with salt and pepper, toss to combine and cook, stirring, until wilted.

Meanwhile, cook the pasta according to package directions less 1 minute. Drain the pasta, reserving a little of the pasta cooking water. Add the pasta and a little pasta water to the escarole and radicchio; toss together, cover and cook for a minute or two over medium-low heat. If the pasta seems dry, add a little more of the pasta liquid.

Transfer the pasta to a large platter or individual plates, top with sliced mushrooms, sprinkle grated cheese and serve immediately.

If you are short on time you can sauté the mushrooms in the olive oil with the onions. However, roasting intensifies the mushrooms woodsy taste, so roast them if you can.

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One Year Ago – Cassoulet
Two Years Ago – Caribbean Fish Stew

What’s your favorite way to spend an icy cold or snowy day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

Warm Up with Wonderful Pasta & Puttanesca Sauce

Snow is gently falling and frigid temperatures are in the forecast. How will you stay warm this weekend? I’ve got snowshoeing on the agenda and pasta on the menu!

Ooohhhh the possibilities … here are a few:

Linguine with Sun-dried Tomato Pesto & Roasted Eggplant for a taste of sunny Sicily on a frigid weekend.

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Or enjoy the earthy goodness of Ravioli & Sage Pesto.

Why not indulge with soup, the definition of comfort, with Raviolis in Broth with Meatballs & Escarole.

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Misery loves company – invite your friends in to warm up with Penne with Chicken & Mushrooms or Four Cheese Lasagna Bolognese with Spinach.

Or try this quick and easy

Sauce Puttanesca 
A quick and easy sauce – straight from the pantry and great with spaghetti or linguine!
Makes about 4 cups

Olive oil
1 medium onion, thinly sliced
1/2 teaspoon or to taste chili pepper flakes
1/2 teaspoon dried Italian herbs
Kosher salt and freshly ground pepper
3 garlic cloves, minced 
2 teaspoons anchovy paste
1/2 cup dry white wine
3 cups (28 ounce can) crushed tomatoes
1 bay leaf
10 – 12 black oil-cured, Greek or Niçoise olives, drained, pitted and if Greek olives cut in quarters, if Niçoise cut in half
1 tablespoon capers, drained
Spaghetti or linguine (about 2 ounces per person)
Pecorino Romano cheese, grated
1 tablespoon chopped, fresh basil (optional – don’t go out in a blizzard if you don’t have it on hand!) 1 tablespoon chopped, fresh parsley (optional – see above!)

Heat a little olive oil in a medium saucepan. Add the onion, chili pepper and dried herbs to the skillet and cook over medium heat, stirring, until the onion is translucent, about 5 minutes.

Add the garlic and anchovy paste and cook for another minute.

Add the wine and bring to a boil. Stir in the tomatoes, bay leaf, capers and olives. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15-20 minutes.

While the sauce is simmering, cook the pasta according to package directions less 1 minute.

Drain the pasta, reserving a little of the pasta water.  Add enough sauce to coat but not drown the pasta and toss. Add a little of the pasta water if the pasta seems dry. Cover and cook on low heat for 1-2 minutes to combine the flavors.

Put the pasta in a large serving bowl or individual pasta bowls, sprinkle with chopped basil and parsley and serve with grated Pecorino Romano cheese.

Enjoy and bon appétit!

What are your favorite cold weather dishes? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

Month of Sundays & Roasted Butternut Squash Risotto

November is an in between month, it’s neither here nor there. Summer is long gone. The fall foliage is nothing but a colorful memory. And unfortunately the ski season is still too many weeks away. Thank goodness for Thanksgiving. It is a welcome oasis, a cheerful respite in this otherwise cheerless month.

If any month feels like a month of Sundays, November is it. It crawls by at glacial speed and seems to go on and on and on for, well, forever. Day light savings time ends* so this already interminable month actually gets an extra hour. Every day the sun grudgingly rises later and later and then sets earlier and earlier. To make matters worse, November is both the cloudiest and the rainiest month of the year. Each day seems greyer than the last. Temperatures hover around freezing to produce a bone-chilling, icy rain. It’s enough to discourage the sunniest optimist.

Since November feels like a month of Sundays maybe the best solution to our misery and boredom is to indulge ourselves and enjoy a bunch of Sundays. Even if the calendar says Thursday, treat that grey, rainy day like a long, lazy Sunday. Indulge yourself and spend the day like you have nowhere special to go and nothing in particular to do.

There is no wrong way to spend a day of lazy leisure. The only guideline is to banish everything you have to do from your agenda. Instead, use the time for something you really, truly want to do. Unless you absolutely love to do it; don’t cook, clean, do the laundry, iron, empty the gutters, shovel snow or shop.

It’s okay to think small. It’s only a dreary Sunday, hardly cause to book tickets to Kilimanjaro or audition for American Idol. Talk on the phone, draw or paint, write letters to people you love, waste hours on the internet, make soup, read the big Sunday newspaper, plant bulbs, practice yoga or take a nap.

No one said you have to spend your lazy days alone. Find kindred spirits and go out for a three hour brunch, have a marathon game of poker or Scrabble, give and get manicures or curl up on the couch with that special someone and watch your favorite old movies.

When I was in middle school I was a huge fan of old movies. On icky Sundays I would commandeer the den and watch one after another. I loved Fred Astaire and Ginger Rogers, Bing Crosby, Rosemary Clooney and June Allyson, Cary Grant, Katherine Hepburn and Jimmy Stewart. They lived exciting, adventurous lives. Their troubles were certainly bigger, more dramatic and definitely more interesting than any of my boring teenage trials and tribulations. No matter how convoluted the caper or perilous the predicament, these glamorous stars managed to solve everything in ninety minutes. Businesses were saved, the show went on and true love was found. They tap danced and sang. They made me laugh and cry. And not a one of them had pimples.

How will you spend this seemingly endless month of dreary days, this month of Sundays? I hope that you find many occasions to relax and enjoy doing not much of anything.

Bon appétit!

* Don’t forget to change your clocks and fall back an hour on Saturday night,  November 7th.

Roasted Butternut Squash Risotto
Homey and comforting but far from ordinary, risotto is great on a chilly night. If your family is willing to try something new, skip the mashed potatoes and add it to your Thanksgiving menu. Enjoy!
Serves 6 as a main course and 12 as a side dish

About 2 pounds butternut squash, peeled, seeded and chopped
Olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tablespoon cognac
5 cups chicken stock
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
Pinch nutmeg
2 tablespoons butter
2 tablespoons cream
2 ounces grated Parmesan cheese, plus more to garnish
1 tablespoon chopped fresh chives
Roasted pumpkin seeds

1. Preheat the oven to 350 degrees. Place the squash in a single layer on rimmed baking sheets. Drizzle with a little olive oil and balsamic vinegar; sprinkle with salt and pepper and toss to coat. Stirring occasionally, roast until tender and lightly browned, about 30 minutes. Reserve. (You can roast the squash a day or two in advance, cool and store in the refrigerator.)

2. Heat the chicken stock to a simmer and then reduce heat to low to keep warm.

3. Meanwhile, heat a little olive oil in a large, heavy saucepan over medium. Add the onion, season with salt and pepper and cook until it starts to turn translucent, about 2 minutes. Add the rice and cook, stirring for another 3 minutes.

4. Combine the wine and cognac and add it to the rice. Reduce the heat to medium-low. Simmer until the wine and cognac are absorbed. Add 1/2 cup hot stock; simmer until it’s absorbed, stirring frequently. Add the remaining stock, 1/2 cup at a time, allowing the stock to be absorbed before adding more and stirring frequently.

5. After 10-15 minutes, add the roasted squash, sage, thyme and nutmeg. Continue to add stock and stir until the rice is tender and creamy, about 20-25 minutes total.

6. Season the risotto to taste with salt and pepper. Add the butter, cream and the Parmesan cheese; stir to combine.

7. Spoon the risotto into shallow bowls and garnish with chives and pumpkin seeds. Serve immediately and pass more grated Parmesan cheese for those that like a cheesier risotto.

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One Year Ago – Roasted Brussels Sprouts with Pearl Onions
Two Years Ago – Mexican Chicken Soup

What’s your favorite way to spend a cold, rainy day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Upbutton. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010