Potato-Fennel Gratin

 

Potato-Fennel Gratin

Ingredients:

• 2 fennel bulbs, stalks removed
• 1 yellow onion, halved and thinly sliced crosswise
• 2 Tbs. good olive oil
• 1 Tbs. unsalted butter
• 2 lb. (1 kg) russet potatoes, peeled (4 large potatoes)
• 2 cups (16 fl. oz./500 ml) plus 2 Tbs. heavy cream
• 2 1/2 cups (10 oz./310 g) grated Gruyère cheese
• Kosher salt and freshly ground pepper

Directions:

Preheat the oven to 350°F (180°C). Butter a 10-by-15-by-2-inch/10-cup (25-by-38-by-5-cm) baking dish.

Cut the fennel bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch/25-cm) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups (16 fl. oz./500 ml) of cream, 2 cups (8 oz./250 g) of the Gruyère, 1 tsp. salt and 1/2 tsp. pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 Tbs. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Bake for between 1 and 1 1/4 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot. Serves 6 to 8.

Sauteed Shredded Brussels Sprouts

 

Sautéed Shredded Brussels Sprouts

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note from Melissa:  I used balsamic glaze instead of vinegar

Ingredients:

• 2 packages (each 12 oz./375 g) fresh Brussels sprouts, trimmed
• 2 Tbs. unsalted butter
• 2 Tbs. good olive oil
• Kosher salt and freshly ground pepper
• 1 Tbs. syrupy balsamic vinegar (see note)

Directions:

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced.

Heat the butter and olive oil in a very large (12- to 14-inch/30- to 35-cm) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 tsp. salt and 3/4 tsp. pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot. Serves 4 to 6.

NOTE: There are many grades of balsamic vinegar. You want a very good aged vinegar that is syrupy and almost sweet.

Tuscan Turkey Roulade

 

Tuscan Turkey Roulade

Ina Garten, the Barefoot Contessa, wonders, “Why do we eat turkey only on Thanksgiving?? If it’s prepared properly, turkey can be delicious and easy for any dinner party. This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.”

Melissa's notes:  I used an unsweetened apple juice that I made 2 years ago instead of wine.  I forgot to grate the butter so didn't use it but did put prosciutto on top since I boned my own turkey breast and it wasn't all covered with skin.  It stayed moist and flavorful-butter not really needed.

Ingredients:

• Good olive oil
• 1 1/2 cups (7 oz./210 g) chopped yellow onion (1 large)
• 3/4 tsp. whole fennel seeds
• 2 Tbs. minced garlic (6 cloves)
• 1 Tbs. chopped fresh sage leaves, plus 4 whole sage leaves
• 1 Tbs. minced fresh rosemary leaves
• 1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds) (see note)
• Kosher salt and freshly ground pepper
• 4 Tbs. (1/2 stick/60 g) cold unsalted butter
• 4 oz. (125 g) thinly sliced Italian prosciutto
• 1 cup (8 fl. oz./250 ml) dry white wine, such as Chablis

Directions:

Preheat the oven to 350°F (180°C).

Heat 2 Tbs. olive oil in a medium (10-inch/25-cm) sauté pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, add the chopped sage and the
rosemary and set aside to cool.

Meanwhile, open the turkey breast on a cutting board, skin side down. Sprinkle the meat with 4 tsp. salt and 1 1/2 tsp. pepper. When the onion mixture is cool, spread it evenly on the meat. Grate the butter (see note) and sprinkle it on top. Arrange the prosciutto on top to totally cover the meat and filling.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2- to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with 2 Tbs. olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Pour the wine and 1 cup (8 fl. oz./250 ml) of water in the roasting pan (not over the turkey). Roast for 1 1/2 to 1 3/4 hours, until the skin is golden brown and the internal temperature is 150°F (65°C). Remove from the oven, cover with foil and allow to rest for 15 minutes. Remove the string, slice crosswise in slices 1/2 inch (12 mm) thick and serve warm with the pan juices. Serves 8 to 10.

NOTE: A whole turkey breast refers to the two breasts of one turkey, with the skin connecting them. Grate the butter on a box grater, as you would grate carrots.

 

Thai-Style Butternut Squash Soup with Coconut Milk

Thai-Style Butternut Squash Soup with Coconut Milk

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.

Servings: 8

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

INGREDIENTS

·       2 tablespoons vegetable oil

·       2 medium yellow onions, roughly chopped

·       3 cloves garlic, very roughly chopped

·       2 tablespoons roughly chopped fresh ginger, from a 2-inch knob

·       2-1/2 lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)

·       3 large carrots, cut into 1-inch cubes

·       6 cups chicken broth, best quality such as Swanson

·       1-1/2 tablespoons fish sauce

·       3 tablespoons sugar

·       3 tablespoons Thai red curry paste

·       1 (14-oz) can unsweetened coconut milk (preferably not low fat)

·       Juice of half a lime, plus more limes for serving

·       1/4 teaspoon salt

OPTIONAL GARNISHES

·       Sriracha sauce, for drizzling

·       4 scallions, thinly sliced

·       3/4 cup salted peanuts, roughly chopped

·       1/3 cup chopped fresh cilantro

INSTRUCTIONS

1. Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
2. Add the squash, carrots, broth, fish sauce, sugar, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
3. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, if necessary. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
4. Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
5. Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

 

Potato Leek Soup

 

Potato Leek Soup

By Jennifer Segal

A French classic, this creamy potato leek soup is quick, easy, and delicious!

Servings: 6

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 5 Minutes

INGREDIENTS

·       3 tablespoons unsalted butter

·       4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

·       3 cloves garlic, peeled and smashed

·       2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

·       7 cups low sodium chicken or vegetable broth

·       2 bay leaves

·       3 sprigs fresh thyme

·       1 teaspoon salt

·       1/4 teaspoon ground black pepper

·       1 cup heavy cream

·       Chives, finely chopped, for serving

INSTRUCTIONS

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
4. Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pumpkin Chocolate Chip Bread

 

PERFECT PUMPKIN CHOCOLATE CHIP BREAD

YIELD: MAKES 2-3 LOAVES

 PREP TIME: 15 MINUTES

 COOK TIME: 50 MINUTES

TOTAL TIME: 1 HOUR 5 MINUTES

INGREDIENTS

·   2 1/2 cups (12.5 ounces) white flour

·   1 cup (5 ounces) whole wheat flour (white wheat preferred)

·   3 cups (22.5 ounces) granulated sugar (see note)

·   2 teaspoons baking soda

·   2 teaspoons ground cinnamon

·   1 teaspoon ground nutmeg

·   1 teaspoon salt

·   1 (15-ounce) can pumpkin puree (not pie filling)

·   1 cup canola, vegetable, avocado or melted coconut oil (see note)

·   4 large eggs

·   2/3 cup water or buttermilk

·   1 to 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans.
2. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
3. In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.
4. Stir in the chocolate chips. Pour batter in prepared pans.
5. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
6. This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

NOTES

Let it Cool: this bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

Sugar: over the years, I've decreased the sugar and the bread still tastes delicious. The ingredient list calls for 3 cups, but I often use 2 cups for a slightly less sweet bread.

Oil + Applesauce: you can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.

Chocolate Chips: if you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.

Sausage and Spinach Penne Skillet Supper

 

SAUSAGE AND SPINACH PENNE SKILLET SUPPER

YIELD: 6 SERVINGS

 PREP TIME: 10 MINUTES

 COOK TIME: 20 MINUTES

 TOTAL TIME: 30 MINUTES

INGREDIENTS

·   1 tablespoon olive oil

·   1 pound Italian-style turkey sausage, casings removed (I couldn’t find turkey sausage so I substituted mild pork sausage)

·   3 medium garlic cloves, minced finely

·   3 1/2 cups water

·   2 1/2 cups low-sodium chicken broth

·   1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine

·   1/2 teaspoon salt

·   12 ounces (about 3 1/2 cups) penne pasta

·   1 (6-ounce) bag baby spinach

·   3/4 cup grated Parmesan cheese

·   1/4 cup toasted pine nuts

INSTRUCTIONS

1. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).
3. Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

Quantity: the original recipe only used 8 ounces of pasta. I knew that wouldn’t be enough for our family so I adapted the recipe to make a bit more. It makes for a very full skillet, but if you have a 12-inch skillet, it will still be big enough. This serves 6 easily. If you don’t want to make as much, scale down the amounts in the recipe (use 8 ounces pasta and 5 1/2 cups liquid total).