The Truth about Thanksgiving & Kale & Radicchio Salad with Roasted Butternut Squash

Whether it is your first foray into cooking for the feasts of feasts, you are an old hand or a guest not host this year, there are certain inalienable truths about Thanksgiving. At least, they are true for me.

Truth Number One: You’re going to be a little nervous, maybe a lot nervous. I don’t want to increase your anxiety but Thanksgiving is kind of a big deal. Whether you’ve been doing it for years or not, cooking Thanksgiving dinner has a fair number of moving parts. There will be last minute cancellations, additions and changes. One year, I had to pack up all the food, pots and pans and move the entire feast to my brother’s house. Why? The dog was sick and couldn’t travel.

Don’t worry; you are not alone in your anxiety and it’s easy to conquer. First, you can dial back the menu. No one will notice if you skip the creamed onions. Another possibility, you can give a shout out for help. You never know; your cousin might be delighted to bring the creamed onions. Finally, you can judiciously buy other people’s cooking. Check your local bakery, the farmstand and your favorite caterer or restaurant to see what’s on offer. Even if the pies at the farmstand weren’t baked in your oven, they are homemade. The same goes for biscuits from the bakery and stuffed mushrooms for the gourmet deli.

Truth Number Two: You can leave that baggage at the door. You think yours is special? Forget about it. All families are complicated. However, when push comes to shove, and please no shoving or wrestling in the house, you can behave. Your brother can promise to stop talking politics for a few hours. For your part, you can hold him to it and refuse to take the bait when he wanders into dangerous territory. Your parents can agree to stay mute on your single status and you can put the complaints about your ex on hold. Remember, it’s only one dinner. Talk about the good times. I’m sure your family and friends have a few good memories.

Offer to bring a dish for your son’s vegetarian girlfriend. Yes, we know you don’t really like her but you love your son. Both quinoa and kale make a great peace offering. Alert your hosts of any new (real or imagined) food intolerance but don’t expect them to design the entire menu around you. Remember, there’s another faction within the family who thinks the menu should come straight off of Nana’s recipe cards. The ones she gave your mom in 1973.

Thanksgiving is a celebration. For goodness sake, just eat around your dietary issue or nostalgic yearnings. The Thanksgiving table is loaded with possibilities so don’t expect a whole lot of sympathy. Incidentally, there is no dairy in turkey and no gluten in mashed potatoes. And another thing, if Nana’s butternut squash is not on the table, enjoy the Brussels Sprouts.

Truth Number Three: Thanksgiving is always wonderful. It doesn’t matter how many little mishaps try to thwart you. Don’t worry. Like loaves and fishes, I once fed nineteen people from a eleven and a half pound turkey. Everyone had a last minute friend from out of town to bring along. I could have bought a larger turkey but it would not have fit in my apartment’s pint size oven.

Remember, everyone loves Thanksgiving. Outside it’s dreary and gray. Inside it’s warm and cheery. Family and friend love getting together. Whatever you cook, it will be delicious. Whatever anyone brings will be delicious. The conversation will flow. If things start to get a little unruly or teeter on the edge of civility, just say, “I’m thankful for _________” and fill in the blank. It works like magic.

Have a wonderful Thanksgiving with friends and family. Bon appétit!

Kale & Radicchio Salad with Roasted Butternut Squash
Serves 8

About 1 pound butternut squash, peeled, seeded and cut into bite-sized pieces
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
Apple cider vinegar
Olive oil
About 8 ounces baby kale
1/2-1 small head radicchio, cored and cut in thin ribbons
Dijon Vinaigrette (recipe follows)
Pickled Red Onion (recipe follows)
About 2 ounces pecorino Romano cheese
About 1/4 cup toasted pumpkin seeds
About 1/4 cup dried cranberries

Preheat the oven to 375 degrees.

Put the squash on a rimmed baking sheet(s). Sprinkle with thyme, salt and pepper, drizzle with enough vinegar and olive oil lightly coat, toss to combine and spread in a single layer. Roast at 375 degrees for 30 minutes or until lightly browned and tender. Let cool for a few minutes.

Can do ahead. Cover and store in the refrigerator. Serve the squash at room temperature or warm. To reheat – spread the squash on a baking sheet and bake at 350 degrees for about 5 minutes.

To serve: Toss the kale and radicchio with enough Dijon Vinaigrette to lightly coat. Put the greens on individual plates or a large platter and top with squash and pickled onion. Using a vegetable peeler or a course grater, make pecorino Romano cheese shavings. Sprinkle the salad with the cheese, pumpkin seeds and dried cranberries and serve.

Dijon Vinaigrette
Makes about 1 1/2 cups

1/4 cup apple cider vinegar
3 cloves garlic
3 tablespoons chopped shallot or red onion
2 tablespoons whole grain Dijon mustard
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon or to taste hot pepper sauce
Kosher salt and freshly ground black pepper to taste
About 1 cup or to taste extra virgin olive oil

Put the vinegar, garlic and shallots in a blender, season with salt and pepper and process until the garlic and shallot is finely chopped. Add the mustards, Worcestershire sauce and hot sauce and process until smooth. With the motor running, slowly add the olive oil and process until thick and creamy. Transfer the vinaigrette to a storage container with a tight fitting lid.

Let the vinaigrette sit for 30 minutes or more to let the flavors combine. Give the vinaigrette a vigorous shake before using. Cover and store extra vinaigrette in the refrigerator.

Quick Pickled Red Onion
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 cup apple cider vinegar
1 red onion, thinly sliced
2-3 cloves garlic, smashed and peeled
6 pepper corns
1 bay leaf

Put the sugar, salt and vinegar in Mason jar, let everything sit for a minute or two to dissolve and give it a good shake. Add 1 cup of water and shake again.

Add the onion, garlic, peppercorns and bay leaf. If necessary, add a little more vinegar and water to cover the onion. Refrigerate for at least 2 hours and up to two weeks. Drain before using. Cover and store leftover onion in the refrigerator.

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One Year Ago – Homemade Butternut Squash Ravioli with Browned Butter
Two Years Ago – Thanksgiving Leftovers
Three Years Ago – Cranberry Clafoutis
Four Years Ago – Black Friday Enchiladas (Enchiladas with Turkey & Black Beans)
Five Years Ago – Snowy Pecan Balls
Six Years Ago – Chocolate Truffles
Seven Years Ago – Smoked Salmon Mousse
Eight Years Ago – Roasted Beans
Ninen Years Ago – Winter Soup with Pasta, Beans & Greens

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are you serving this Thanksgiving? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

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What’s Cooking? Thanksgiving at my House

I am very excited to be cooking Thanksgiving dinner in my new kitchen. So you ask, “What are you cooking for Thanksgiving?” Obviously, you’ve noticed, I’ve got a lot of recipes that would be pretty darn delicious for Turkey Day. How do I whittle them down for the Nye Family Thanksgiving?

It’s a juggling act. When it comes to Thanksgiving, my family can be pretty traditional. I developed a somewhat eclectic (electric for my family) while I was in Switzerland. When I moved back to New Hampshire, I had to dial it back. Slowly but surely, I’ve add a new dish or two.

So – here’s what I’ll be cooking next Thursday!

Nibbles, spreads, dips, savory biscuits and appetizers
Dad will prepare his Shrimp and Cocktail Sauce. I think I’ll cook up a small wheel of Warm Brie with Cranberry Chutney or put together a display of my favorite cheeses and add a basket of my Cheesy Pumpkin-Sage Biscuits. And finally, I’ll roast up a batch of Rosemary Cashews.

Soups
I’ve already whipped up a batch of Roasted Butternut Squash Soup. I generally serve it in mugs towards the end of the cocktail hour.

Turkey& Sides
I will be roasting a Turkey, stuffing it with Wild Rice & Mushroom Stuffing and serving it with Giblet Gravy and Cranberry Sauce.

For veggies and sides, I’ll be making Broccoli Purée, smashing up some Decadent Cheesy Potatoes and Savory Smashed Sweet Potatoes. As an updated homage to my mom, I may make my Roasted Mushrooms, Leeks, Shallots & Pearl Onions. (Mom always made creamed onions for Thanksgiving.)

Sweet Treats
My sister-in-law is bringing dessert so I’m off the hook. If I was going to bake, I would make my Pumpkin Cheesecake. If that wasn’t enough, I’d add my Rustic Apple Croustade.

And there you have it! My slowly evolving and changing Thanksgiving menu, version 2017.

Happy Thanksgiving from all the Nyes!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? 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! © Susan W. Nye, 2017

Lights Out & Warm Brie with Cranberry Chutney

It was a dark and stormy night. The rain was coming down in buckets. The wind was blowing a gale. And the trees, they were toppling like Legos struck down by a petulant four year old. Suddenly, I was wide awake. I seem to have this uncanny knack to wake up just as the lights go out. Maybe it’s the sound of wind in the trees. Then again, maybe it’s some sixth sense.

Perhaps, it’s not the noise that awakens me but a premonition of doom. Anyway that feeling of doom yanked me out of bed. After a bit of fumbling, I found the electric company’s telephone number and I stumbled downstairs to call them. I then spent most of the rest of the night tossing and turning.

Finally, it was morning. Never wanting to miss my daily walk around Pleasant Lake, I set off. I figured I would check out the reason for the power failure and get some exercise. The sun was doing its best to break through the murky fog but failing miserably. It didn’t take long to find an answer to the power outage. Less than a mile down the road, I found the culprit. An enormous hemlock had tipped over and rolled itself up in the electrical wires.

Careful to stay clear of any downed wires, I skirted the tree and continued. Not more than a quarter mile later, another massive tree had flung itself across the road, downing still more wires. Further on, more curious then damaging, a large branch was nonchalantly hanging from a wire in the center of the road. Next, not another tree but a jumble of wires lay on the road surrounded by a few downed branches.

I kept moving and found an even more exciting trouble spot. This time the wires were actually on fire. Scrambling through the woods, I managed to avoid electrocution. Was that it? No, certainly not. Just at the corner, not a stone’s throw from my house was the last of the fallen hemlocks. Caught in the wires and suspended over the road, it looked like an accident ready to happen.

How disappointing is that? Not only was the power out but seeing that tree made me realize something. I probably don’t have a sixth sense after all. That tree must have made a hell of a racket when it crashed. It was a conifer and not some mystical psychic power that woke me in the night.

Anyway, let this outage be a reminder. If you are like me, you went to bed on Sunday night completely unprepared for two days without power. In my case, I had a large stash of triple-A but no flashlight batteries. Then again, the flashlight I faithfully keep in my bedside table had been moved. Yes of course, by me. Who else? And yes, I know better.

Furthermore, to answer the next question, no, I had not filled my five-gallon lobster pot and a dozen jugs with water. In fact, I threw out a bunch of old gallon jugs when I stripped the kitchen for the remodel. The lobster pot is somewhere in the garage.

I did manage a bit of luck though. Although I forgot to charge my cell phone before going to bed, it wasn’t dead. At twenty-six percent, it had more than enough power for me to call the power company, be cut off, call back and be put on hold, cut off again and, finally, get through and register my outrage … oops … I mean outage.

Stay safe and dry. Bon appétit!

Warm Brie with Cranberry Chutney
Although it is still early, I’m already thinking ahead to Thanksgiving. May I suggest that you start the festivities with a bit of warm brie topped with a dollop of sweet and spicy chutney? Enjoy!
Makes about 30 pieces

Cranberry Chutney (recipe follows)
1 (16 ounce) wheel Brie cheese
Your favorite artisanal crackers

Make the Cranberry Chutney (recipe follows).

Preheat the oven to 350 degrees.

Place the brie wheel on a parchment lined baking sheet. Bake at 350 degrees until soft and starting to ooze, about 10 minutes.

Transfer the brie to a cheese board, add a bowl of Cranberry Chutney and a basket of your favorite artisanal crackers. Invite your guests to help themselves.

Cranberry Chutney
Makes about 2 cups

2 tablespoons butter
1/2 onion, finely chopped
1 small carrot, finely chopped
1 tablespoon minced ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon or to taste cayenne pepper
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
8 ounces (2 cups) whole cranberries
1 small apple, peeled, cored and chopped
1/2 cup golden raisins
1/4 cup or to taste light brown sugar
1/2 cup apple cider or water
3-4 tablespoons apple cider vinegar

Melt the butter in a saucepan over medium heat, add the onion, carrot, ginger and spices, season with salt and pepper and cook until the onion is translucent, about 10 minutes. Add the garlic and cook 2 minutes more.

Stir in the cranberries, apple, raisins, brown sugar and cider and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the chutney reaches a jam consistency, about 15 minutes. Remove from the heat, cool to room temperature and stir in the vinegar.

Best if made ahead, covered and refrigerated until ready to use. Bring to room temperature before serving.

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One Year Ago – Butternut Squash Tartlets
Two Years Ago – Lemony Kale & Radicchio Salad
Three Years Ago – Wild Rice & Mushroom Stuffing
Four Years Ago – Sweet Potato & Goat Cheese Crostini
Five Years Ago – Pumpkin Cheesecake
Six Years Ago – Rustic Apple Croustade
Seven Years Ago – Cranberry Sauce
Eight Years Ago – Decadent Cheesy Potatoes
Nine Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you ready for the next power outage? What are secret survival tricks? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Another Rainy Weekend Special

Four large trees decided to tip over and take down power lines in my neighborhood this past Sunday night. We were plunged into cold and darkness. My street was not alone. Tens of thousands of houses in New Hampshire were in the dark. Lucky us, our power was restored mid-afternoon on Tuesday. Thousands across the state, some a mile or two down the road, have not been so lucky.

After a few days delay, work has resumed on the kitchen. The latest addition to the team is here to paint. Welcome Coleen. Bill, the electrician, is also here whittling down his punch list. If all goes as scheduled (no more power outages please), the kitchen will be all but done tomorrow.

Thank goodness. After an unseasonable warm fall, it looks like the weather has turned cold and dreary – typical November. Just before seven this morning, I went outside for my daily walk around Pleasant Lake. You could not see your hand in front of your face. It was that foggy. I guess it’s another comfort food weekend. It’s probably safe to assume that it is just one in a long string of comfort food weekends.

Why not invite a friend or neighbor without power to dinner this weekend? Need some suggestions … how about:

Get out your roasting pan. Main course, starter or hors d’oeuvres, you can never have too many roasted veggies. For an elegantly hearty start to your party, try my Butternut Squash Crostini with Goat Cheese & Balsamic Reduction. Or keep it simple and let your guests help themselves with my Roasted Beet & White Bean Hummus.

When you are ready to head to the table, toss up a great salad with fall flavors. Roasted mushrooms are a delicious addition to tossed greens. See for yourself with my Mixed Greens with Roasted Mushrooms.

Now for the main course. How about a Roast Chicken. (Think of it as a Thanksgiving dry run.) Serve the chicken with my Savory Smashed Sweet Potatoes and Roasted Brussels Sprouts & Pearl Onions.

For dessert, there is nothing like a creamy pud. What could be more New England than Maple Mousse with Apple Compote .

Have a great weekend and bon appétit!!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? 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! © Susan W. Nye, 2017

The Costumes We Keep & Savory Smashed Sweet Potatoes

I love a good costume. Maybe that’s why I love Halloween so much. However, you don’t have to wait until Halloween to have fun with dress ups. If you keep your eyes open, there are costumes everywhere. Unfortunately you are most likely to see the under-six set wearing them. Think little girls in fluffy pink, tutus-like skirts and boys in Batman t-shirts.

When he was a little boy, my brother John dressed in costume almost every day. His favorite was Superman. Due to some miscommunication, both grandmothers gave him a Superman suit for his birthday. Not a problem, Johnny was just fine with that. If one was in the wash, he could still suit up.

Along with the man of steel, at least once a week he would appear at breakfast in full Daniel Boone or cowboy regalia. Sporting a coonskin cap or cowboy hat, fringed shirt and jeans, he would swagger into the kitchen. Although it was clearly never first or even second choice, when there were no other options, Batman graced our presence.

Then there was that dreadful day. I’m glad I’d already left for school and didn’t witness the trauma. Whether the story is nothing more than family legend or true, I’ll never know. Anyway, John showed up at his friend Richard’s house in jeans and t-shirt. Since she’d rarely, maybe never, seen him in civilian clothes, Richard’s mom asked him, “Where’s Superman today?” Without missing a beat, Johnny replied, “Both my Superman suits are in the wash. My mother told me I had to be Clark Kent today.”

When he started kindergarten or maybe it was nursery school, John gave up his costumes. There was no particular drama. After hundreds of wearings and washings, I’m guessing they fell apart. Maybe the dog ate his coonskin cap or he lost his cowboy hat at the playground. Then again, he might have simply outgrown them – physically or metaphorically or both. These things happen. While I hope not, it’s possible some school administrator put the kybosh on super heroes in the classroom. Although they later reneged, I can confirm that those very same administrators outlawed miniskirts at the high school.

Maybe we never actually give up costumes. Instead, we change the characters we play. Could it be that a hungry dog or bureaucrat does nothing more than nudge us into the inevitable next rendition of ourselves? Wonder Woman changes into bookish nerd or cool bohemian and then morphs again into corporate lawyer. Batman becomes an athlete and prom king, transforms into a Peace Corp volunteer and changes once more into an engineer.

Whether you’re a teenager in a ratty t-shirt or a Wall Street type in an Armani suit, your clothing sends a message. Admit it; you could just as easily don a pair of jeans as yoga pants, a button-down shirt as a mock turtleneck. Whether it’s true or not, yoga pants tell the world you are sporty and fit – or just so busy you don’t have time to change your clothes after class. The mock turtleneck? It’s your proclamation that you will indeed be the next Steve Jobs.

With Thanksgiving just around the corner and my kitchen all but done, it’s time for me to put on my red apron. What does that say about me?

Happy cooking and bon appétit!

Savory Smashed Sweet Potatoes
It’s not too early to start thinking about Thanksgiving. I’ve never been a fan of sweet potatoes with marshmallows. If you are of the same mind, add this savory dish to your Thanksgiving menu. Enjoy!
Serves 8

4 tablespoons butter, cut in small pieces plus more for the pan
About 3 pounds sweet potatoes, scrubbed
4 ounces cream cheese, at room temperature and cut in small pieces
1/4 cup sour cream
4 ounces cheddar cheese, grated
2 ounces parmesan cheese, grated
Kosher salt and freshly ground pepper to taste

Put the rack in the center of the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Generously butter a 2-quart shallow baking dish.

Prick each potato several times with a knife, place them on the baking sheet and in the oven. Reduce the heat and bake at 375 degrees until soft, 1-1 1/2 hours. Remove from the oven and set aside.

When cool enough to handle but still warm, halve potatoes and scoop the flesh into a bowl. Add 3 tablespoons butter, the cream cheese and sour cream, sprinkle with the cheeses and season with salt and pepper. Use a masher to smash the potatoes and combine the ingredients. Spread the sweet potatoes in the prepared baking dish and dot with the remaining butter.

Can be made ahead to this point, cooled to room temperature, covered and refrigerated. Bring the potatoes to room temperature before baking.

Preheat the oven to 350 degrees. Bake the sweet potatoes at 350 degrees until piping hot, about 30 minutes.

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One Year Ago – Creamy Polenta with Mushroom & Kale Ragù
Two Years Ago – Butternut Squash Crostini with Goat Cheese & Balsamic Reduction
Three Years Ago – Moroccan Spiced Vegetables & Chickpeas with Couscous
Four Years Ago – Smashed or Mashed Potatoes
Five Years Ago – Apple Muffins
Six Years Ago – Mixed Greens with Warm Roasted Squash
Seven Years Ago – Spinach Ricotta Pie
Eight Years Ago – Seared Scallops with Lentils
Ninet Years Ago – Tomato, Olive & Feta Tart

Or Click Here! for a complete list of and links to all the recipes on this blog!

My current costume is the monochromatic look, black in cold weather and white/beige/khaki in warm. What about you? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Fourteen Hundred & Ninety-two & Pasta with Pesto, Roasted Grape Tomatoes & Corn

As kids, we learned all about Christopher Columbus and his perilous voyage in 1492. Queen Isabella, along with the Niña, the Pinta and Santa María are entrenched in our psyches. Looking back, I might be tempted to think there was a little hanky-panky going on. The benevolent Izzy got a lot of coverage but there was next to no mention of King Ferdinand. That said; there was no mention of hanky-panky either. Then again, you can only share so much with second graders.

Anyway, throughout elementary school we cut galleons out of construction paper and studied maps of Columbus’ journey. As interesting as galleons and maps are, the best part was the day off from school. Why, we’d barely been back six weeks and already a mini vacation. A parade wound its way down Washington Street. My sister and her Girl Scout troupe marched in it one year. I must admit, I preferred jumping in a giant pile of leaves to standing in the cold watching Brenda and her friends parade by.

Come to think of it, it was also a good day to eat birthday cake.You see, my sister was born on Columbus Day. No, not the second Monday of October, that’s the let’s-have-a-long-weekend holiday and not the real thing. Brenda’s birthday was on the actual day Chris discovered America. Well, the actual day plus more than a few hundred years. Of course, CC thought he was in Asia. Columbus had the brilliant idea that the quickest route from Europe to Asia was a short sail west across the Atlantic. He didn’t figure on a bunch of islands, a couple of continents and another ocean standing between him and Japan.

Anyway, when I was in kindergarten, maybe first grade, Brenda tried to convince me that the holiday commemorated her birthday. I knew it wasn’t true but that didn’t stop me from having a double twinge of doubt and jealousy. I’ll also admit to feeling more than my fair share of vindication when the parade and the rest of the hoopla was moved to the second Monday of October.

All these years later and living in New Hampshire, the Columbus Day weekend is a reminder that cold weather is coming soon. Forget parades, it’s time to get my act together. Along with a quest for perfect pumpkin, I’d better take a stab at all those summer-is-over chores. (Is it okay if I just kind of start to think about taking a stab at them?)

Unless you are a weed-whacking aficionado, it’s not a fun list. There is a certain sadness to putting the kayak away, especially when I barely had a chance to use it. Perhaps if I wait another week or two, I’ll find the time for one last paddle. The same goes for the Adirondack chairs. Is it possible that a few hours will suddenly free up? It would be nice to sit in the sun with a good book. Thankfully I have (or hope I have) a few more weeks before the snow tires must go on the Mini.

Truth be told, I’d rather take a long walk and check out the foliage than clean out the garage. True or not, I’ve been assured that the brilliant reds and golds are just a few short days away. People come from miles to see our foliage. Shouldn’t we take some time to revel in the glorious color?

Speaking of color, my red kitchen is getting closer and closer to completion. The big stuff is done – floors, cabinets, countertops and appliances. All that’s left is a list of gnarly little odds and ends. Well, except for a second coat of paint for the walls and trim, that one’s neither odd nor little.

Anyone know a good painter? Bon appétit!

Pasta with Pesto, Roasted Grape Tomatoes & Corn
This dish combines pasta and pesto from Columbus’ native Genoa with tomatoes and corn from the new world. If you like, add a few roasted shrimp. After all, Genoa is a seaport. Enjoy!
Serves 8

1 pint grape or cherry tomatoes
Olive oil
Balsamic vinegar
Pinch or to taste red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2 onion, finely chopped
1 clove garlic, minced
16 ounces gemelli, cellentari or your favorite short twisted pasta
About 1 cup (1-2 ears) fresh corn kernels
Pesto alla Genovese
Freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 375 degrees.

Coat a large skillet with equal parts olive oil and vinegar, add the tomatoes, season with pepper flakes, salt and pepper and toss to combine.

Roast in the oven at 375 degrees for about 10 minutes. Add the onion, toss to combine and continue roasting for another 10 minutes. Add the garlic, toss and roast for a final 10 minutes or until the vegetables are soft and begin to brown.

While the tomatoes roasting, bring a pot of salted water to a boil. Add the pasta and cook according to package directions.

Reserving a little pasta water, drain the pasta and return to the pot. Add the tomatoes, corn and about 1/4 cup pasta water and toss to combine. If the pasta seems dry, add a little more pasta water. Cover and simmer on low for 1 minute.

Add a dollop or two of Pesto alla Genovese to the pasta and toss to combine. Transfer the pasta to a deep platter or individual shallow bowls. Serve immediately with a sprinkle of freshly grated Parmigiano-Reggiano cheese.

Pesto alla Genovese
Makes about 1 cup

4 cups fresh basil leaves
1/4 cup pine nuts, toasted
4 cloves garlic
1 teaspoon kosher salt
1/3 cup plus more to cover extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly grated Pecorino Romano cheese

Put half of the basil, the pine nuts, garlic and salt in a food processor and pulse to chop and combine. Add the remaining basil and 1/3 cup olive oil and process until smooth. Add the cheeses and pulse to combine.

Transfer to a small bowl or jar, pour a thin layer of olive oil on top of the pesto, cover and refrigerate for at least an hour to combine the flavors.

Pour a thin layer of olive oil on top of leftover pesto, cover and store in the refrigerator.

You might like to make a big batch and store in small containers in the freezer. Making pesto is a lot more fun than weed-whacking.

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One Year Ago – Cardamom Plum Tort
Two Years Ago – Easy Microwave Popcorn
Three Years Ago – Bruschetta with Fresh Tomatoes, Goat Cheese & Pesto Oil
Four Years Ago – Lemon Pasta & Shrimp with Olives & Capers
Five Years Ago – Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
Six Years Ago – Lobster Mac & Cheese
Seven Years Ago – Sausage, Kale & Potato Soup
Eight Years Ago – Soupe au Pistou
Nine Years Ago – Mulled Cider

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the long weekend? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Okay, I think Fall May Finally Be Here Weekend Special

If nothing else, the recent heat wave has allowed us to chime in one last time with “Hot enough for you.” It’s also given me a few delightful evenings down on Pleasant Lake. Unless each and every one of those weather guys are wrong, fall is finally coming this weekend.

Don’t despair the end of hot weather. After all, it’s sweater weather. We won’t need too many layers of down and fleece for a while yet. Take a hike or ride your bike through the countryside. The sunshine is golden and the leaves are starting to turn.

Invite you hiking and biking friends back for dinner. The bounty at the farmstand is fabulous and it promises to be a beautiful weekend. Suggest everyone bring a sweater and enjoy cocktails on the deck before dinner. (You might even sit around the fire pit for an after dinner coffee or cognac.) Here are a few suggestions an early fall dinner:

Start with a glass of wine and an appetizer inspired by the changing season. I don’t know about you but green tomatoes make me think of early fall. Why? Well, early in the summer, I know that they have plenty of time to ripen into big, fat, red tomatoes. As we slip into October, days are shorter, nights are cooler and those tomatoes are running out of time. For a summer’s over (sigh) treat, there is nothing better than Fried Green Tomatoes with Chipotle Crema. They’re great as a side dish and delicious as an appetizer.

Sit down to the table with a beautiful salad. The farmstand had a virtual rainbow of beets on display yesterday. They will be beautiful in my Roasted Beets with Goat Cheese Salad. However, since I still don’t have an oven, I left them all for you!

 

Now, for the main course. Nothing says cozy on a cool evening like soup. Unlike a traditional New England chowder, my End of Summer Soup with Corn & White Beans takes advantage of two favorite veggies – corn and tomatoes.

Cap your meal with a beautiful dessert. For a sweet finish, try my Applesauce Cake with Brown Butter Icing . Along with the beets, corn and tomatoes, there are local apples waiting for you … to pick or pick up at the farmstand.

 

 

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? 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! © Susan W. Nye, 2017