I heart panzanella. But up until last night I'd only ever made it with tomatoes and mozzarella. Welcome to my world butternut squash panzanella. I heart you.
Butternut Squash Panzanella
Adapted from the Whole Foods Recipe
5-6 cups (1-inch) cubes peeled and seeded butternut squash
4 T olive oil, divided
4 T capers, drained (reserve liquid)
1 T chopped garlic
Pepper to taste
6 cups (1-inch) cubed baguette or other crusty bread
1 tsp dried sage
Salt to taste
juice from 1/2 fresh lemon
zest from 1 lemon
5 T red wine vinegar
1 bunch kale, chopped
1/4 cup thinly sliced red onion
4 oz feta cheese, crumbled
Preheat oven to 400 degrees. In a large bowl, toss together squash, 2 tablespoon of the oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 20 minutes. Reuse large bowl to toss together bread, 2 tablespoon of the remaining oil, sage, pepper and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside as done to let cool to room temperature. Meanwhile, soak red onion slices in 3T of red wine vinegar. Saute wet kale in 1T olive oil. Add garlic salt & pepper as kale wilts. Add a squeeze of lemon when cooked to desired tenderness.
In a large bowl, whisk together lemon juice, zest, 1T caper liquid, and 2T vinegar. Add onions, squash, bread and cheese tossing gently to coat. Serve bread salad on top of bed of kale.
Thursday, December 17, 2009
Tuesday, December 8, 2009
Homemade Crackers
Reading too many food blogs now and have all these recipes I want to try. Adding this one to the mix from www.foodinjars.com
Homemade Crackers
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt (add a bit more if you like a saltier cracker)
3 tablespoons olive oil
3/4 cup water
Pre-heat over to 450 degrees.
Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.
While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Here’s what I’ve been using. Sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo for a slightly different take.
2 tablespoons sesame seeds
2 tablespoons poppyseeds
1 tablespoon garlic powder
1 tablespoon fennel seed
After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).
Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.
They are also delicious sprinkled with parmesan cheese. Each recipe makes between 40-50 crackers, depending on how small you make your cuts.
Homemade Crackers
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt (add a bit more if you like a saltier cracker)
3 tablespoons olive oil
3/4 cup water
Pre-heat over to 450 degrees.
Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.
While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Here’s what I’ve been using. Sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo for a slightly different take.
2 tablespoons sesame seeds
2 tablespoons poppyseeds
1 tablespoon garlic powder
1 tablespoon fennel seed
After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).
Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.
They are also delicious sprinkled with parmesan cheese. Each recipe makes between 40-50 crackers, depending on how small you make your cuts.
Monday, December 7, 2009
jerusalem artichokes
with winter approaching...i'm gearing up for jerusalem artichokes. these always languish in the fridge and rarely get added to dishes. but there's a recipe for pickling them in the ball cookbook and just stumbled across the recipes below at http://macandcheesereview.blogspot.com...so i'll be giving them a try this year!
Artichoke Relish
Adapted from A Gracious Plenty: Recipes and Recollections from the American South
Makes 17 or 18 pints
5 quarts Jerusalem artichokes, chopped
2 gallons water
2 cups non-iodized salt
3 pounds green cabbage, chopped
1 ½ pounds onions, chopped
6 large green and red bell peppers, chopped
3/4 cup flour
1 (24-ounce) jar prepared mustard
2 quarts apple cider vinegar
3 pounds sugar
3 tablespoons mustard seed
2 tablespoons turmeric
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon hot sauce
* Soak artichokes overnight in 1 gallon of water and 1 cup of salt. In another container, soak the cabbage, onion, and bell peppers in the remaining 1 gallon of water and 1 cup of salt.
* The next day, drain the artichokes and vegetables. Spread the artichokes on one towel, and the vegetables on a separate towel.
* Combine the flour and prepared mustard in a bowl, avoiding lumps.
* In a 10-quart or larger pot, add the vinegar, sugar, mustard seed, turmeric, celery seed, and black pepper. Bring to a boil, then add the cabbage, onion, and bell peppers. Bring back to a boil and cook for 10 minutes over medium heat.
* Reduce heat to low. Add and mix about a cup of the cooking liquid to the flour and mustard mixture, then add the thinned mixture to the pot of cooking vegetables, and stir.
* Add the hot sauce and artichokes. Raise the heat and stir until almost boiling (about 5 minutes).
* Remove pot from heat, and ladle hot relish into sterilized jars, wipe rims of jars, apply sterilized lids and bands, and process for 15 minutes in a hot water bath.
Pickled Jerusalem Artichoke
Adapted from The Lee Bros. Southern Cookbook
Makes 2 pints
1 ¾ pounds Jerusalem artichokes, washed
1 quart water
2 tablespoons kosher salt
3 cups cider vinegar
1 cup water
3 tablespoons sugar
½ teaspoon whole black peppercorns
¼ teaspoon coriander seed
3 whole allspice berries
½ teaspoon whole red peppercorns (optional)
¼ teaspoon ground turmeric
2 dried red hot chilies (Thai or chiles de arbol)
* Bring a 3-quart pot, three quarters full of water to a boil. Set jars and their lids, along with a slotted metal spoon in the boiling water to sterilize. Boil for 15 minutes, then remove carefully with tongs, and set aside.
* Trim bad spots from tubers, and cut the tubers into chunks between the size of a grape and a walnut (you should have about 4 cups of artichokes chunks).
* In a bowl, combine artichokes, 1 quart of water, and one tablespoon of salt, stir to dissolve. Soak for 4 hours on the counter top, or overnight in the refrigerator. Drain and rinse the artichokes, then pat them dry.
* Bring vinegar, 1 cup of water, the remaining 1 tablespoon of salt, sugar, and all the spices except the chiles to a boil for 4 minutes.
* Using the slotted spoon, place one pepper in each jar, then carefully pack the jars with the artichokes, and pour the hot vinegar brine over the artichokes up to 1/2 inch below the neck. Place any remaining spices in the pot into the jars. Seal the jars, and process in boiling water if canning (I processed these 15 minutes). If only making a small batch, allow to cool, and store in the refrigerator. Unprocessed pickled artichokes will keep for about 4 weeks in the refrigerator.
Artichoke Relish
Adapted from A Gracious Plenty: Recipes and Recollections from the American South
Makes 17 or 18 pints
5 quarts Jerusalem artichokes, chopped
2 gallons water
2 cups non-iodized salt
3 pounds green cabbage, chopped
1 ½ pounds onions, chopped
6 large green and red bell peppers, chopped
3/4 cup flour
1 (24-ounce) jar prepared mustard
2 quarts apple cider vinegar
3 pounds sugar
3 tablespoons mustard seed
2 tablespoons turmeric
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon hot sauce
* Soak artichokes overnight in 1 gallon of water and 1 cup of salt. In another container, soak the cabbage, onion, and bell peppers in the remaining 1 gallon of water and 1 cup of salt.
* The next day, drain the artichokes and vegetables. Spread the artichokes on one towel, and the vegetables on a separate towel.
* Combine the flour and prepared mustard in a bowl, avoiding lumps.
* In a 10-quart or larger pot, add the vinegar, sugar, mustard seed, turmeric, celery seed, and black pepper. Bring to a boil, then add the cabbage, onion, and bell peppers. Bring back to a boil and cook for 10 minutes over medium heat.
* Reduce heat to low. Add and mix about a cup of the cooking liquid to the flour and mustard mixture, then add the thinned mixture to the pot of cooking vegetables, and stir.
* Add the hot sauce and artichokes. Raise the heat and stir until almost boiling (about 5 minutes).
* Remove pot from heat, and ladle hot relish into sterilized jars, wipe rims of jars, apply sterilized lids and bands, and process for 15 minutes in a hot water bath.
Pickled Jerusalem Artichoke
Adapted from The Lee Bros. Southern Cookbook
Makes 2 pints
1 ¾ pounds Jerusalem artichokes, washed
1 quart water
2 tablespoons kosher salt
3 cups cider vinegar
1 cup water
3 tablespoons sugar
½ teaspoon whole black peppercorns
¼ teaspoon coriander seed
3 whole allspice berries
½ teaspoon whole red peppercorns (optional)
¼ teaspoon ground turmeric
2 dried red hot chilies (Thai or chiles de arbol)
* Bring a 3-quart pot, three quarters full of water to a boil. Set jars and their lids, along with a slotted metal spoon in the boiling water to sterilize. Boil for 15 minutes, then remove carefully with tongs, and set aside.
* Trim bad spots from tubers, and cut the tubers into chunks between the size of a grape and a walnut (you should have about 4 cups of artichokes chunks).
* In a bowl, combine artichokes, 1 quart of water, and one tablespoon of salt, stir to dissolve. Soak for 4 hours on the counter top, or overnight in the refrigerator. Drain and rinse the artichokes, then pat them dry.
* Bring vinegar, 1 cup of water, the remaining 1 tablespoon of salt, sugar, and all the spices except the chiles to a boil for 4 minutes.
* Using the slotted spoon, place one pepper in each jar, then carefully pack the jars with the artichokes, and pour the hot vinegar brine over the artichokes up to 1/2 inch below the neck. Place any remaining spices in the pot into the jars. Seal the jars, and process in boiling water if canning (I processed these 15 minutes). If only making a small batch, allow to cool, and store in the refrigerator. Unprocessed pickled artichokes will keep for about 4 weeks in the refrigerator.
Wednesday, December 2, 2009
pickles
now that i've tried my pickles...i know that i don't like pickling spice...at least not the kind that is pre-mixed. The dill pickle here is sooo good: http://greensandthings.blogspot.com/search/label/pickles. Super spicy.
But I'd like to have something that's not so spicy...I could just cut back on the hot peppers...but this sounds good too:
Spiced garlic dill pickles
5 lbs (2 1/4 kg) pickling cucumbers, ends cut
4.5 cups white vinegar
4.5 cups water
1/3 cup pickling salt
8 cloves garlic, peeled and halved (more or less, depending on number of jars, use two halves per jar)
1 fistful of dill sprigs per jar (or 1 tsp dill seeds, total)
1 tsp each: celery seeds, coriander seeds, black peppercorns, mustard seeds
First, crisp up your cukes by placing them in a bowl with a bunch of ice cubes and cover them with water (after you’ve scrubbed them clean and trimmed their ends). Let them soak for at least two hours, a few more is fine. When you’re ready, bring the brine (vinegar, water, salt and spices) to a boil, then simmer for five minutes.
Halve garlic cloves, separate dill into bunches (one per jar). Drain the cukes. Put a little dill, half a garlic clove and some tightly-packed cukes into sterilized jars (I boil mine in the canner), then a little more dill and another half clove of garlic. Pour the brine over top, leaving about 1/2 inch (just over 1 cm) of headspace. Process jars in a water bath for 30 minutes, making sure the temp stays between 180 F/82 C and 185 F/85 C.
But I'd like to have something that's not so spicy...I could just cut back on the hot peppers...but this sounds good too:
Spiced garlic dill pickles
5 lbs (2 1/4 kg) pickling cucumbers, ends cut
4.5 cups white vinegar
4.5 cups water
1/3 cup pickling salt
8 cloves garlic, peeled and halved (more or less, depending on number of jars, use two halves per jar)
1 fistful of dill sprigs per jar (or 1 tsp dill seeds, total)
1 tsp each: celery seeds, coriander seeds, black peppercorns, mustard seeds
First, crisp up your cukes by placing them in a bowl with a bunch of ice cubes and cover them with water (after you’ve scrubbed them clean and trimmed their ends). Let them soak for at least two hours, a few more is fine. When you’re ready, bring the brine (vinegar, water, salt and spices) to a boil, then simmer for five minutes.
Halve garlic cloves, separate dill into bunches (one per jar). Drain the cukes. Put a little dill, half a garlic clove and some tightly-packed cukes into sterilized jars (I boil mine in the canner), then a little more dill and another half clove of garlic. Pour the brine over top, leaving about 1/2 inch (just over 1 cm) of headspace. Process jars in a water bath for 30 minutes, making sure the temp stays between 180 F/82 C and 185 F/85 C.
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