from the los angeles times
Grilled eggplant with walnut-cilantro pesto
Total time: 35 minutes
Servings: 6
Note: By Russ Parsons
Ingredients
1/2 teaspoon dried red pepper flakes
2 teaspoons minced garlic, divided
1 1/4 cups olive oil, divided
1 cup walnut pieces
1/4 teaspoon salt, plus up to
1/4 teaspoon additional
1 teaspoon paprika
3 tablespoons chopped cilantro
2 tablespoons lemon juice
1 1/2 pounds long thin eggplant
1. In a bowl, combine the red pepper flakes, half of the garlic and one-half cup of olive oil. Let stand until ready to grill the eggplant.
2. Using a large mortar and pestle, crush the remaining garlic, the walnuts and one-fourth teaspoon salt to a paste. Add the paprika, then slowly add three-fourths cup olive oil, stirring it in with the pestle. The sauce should have the consistency of a loose, coarsely ground peanut butter.
3. Stir in the cilantro, grinding it with the pestle to release its oils. Stir in the lemon juice. Taste and adjust the seasoning. Be particularly careful with the salt; the sauce should not be overtly salty, but I usually have to add a little more (about one-fourth teaspoon) to get the full flavor of the walnuts. Makes 1 cup sauce. Set aside until ready to use.
4. Slice the eggplants about one-half inch thick, leaving the slices attached at the stem end. Brush the cut surfaces with the flavored olive oil and grill over medium heat. Turn the eggplant frequently so it cooks through without scorching. Before each turn, brush lightly with the olive oil. You'll know the eggplant is cooked through when it flops lazily when you turn it, about 8 to 12 minutes.
5. Arrange the eggplants on a platter, spreading the cut slices slightly. Spoon over half of the walnut sauce and pass the remainder at the table.
Each serving: 348 calories; 3 grams protein; 9 grams carbohydrates; 4 grams fiber; 25 grams fat; 2 grams saturated fat; 0 mg. cholesterol; 101 mg. sodium.
Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4
Note: Adapted from Joan's on Third
Ingredients
1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt
1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.
4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.
Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.
Gingered squash soup
Servings: 6
Note: You can use any hard-skinned winter squash for this soup, including cooking pumpkin (but not the oversized type used for jack-o'-lanterns). Or use precooked squash (frozen or baby food). Adapted from "Come One, Come All/ Easy Entertaining with Seasonal Menus" by Lee Svitak Dean.
Ingredients
3 lb. winter squash, such as delicata or butternut (about 4 cups cooked)
1 tbsp. (or more) grated fresh ginger root
3 cup vegetable stock (or water or chicken stock)
Salt and white pepper
1 tsp. ground nutmeg
1 cup heavy cream
Sour cream, for garnish
Sprigs of fresh thyme or slivers of uncooked squash, for garnish
1. Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. (If the squash is too hard to cut in half, poke holes in it with a knife and microwave for several minutes to soften.)
2. Place squash halves face down in a lightly oiled baking dish or on a baking sheet; cover with aluminum foil. Bake until the pulp is soft, about 1 hour. Scoop pulp from the skin; discard skin.
3. In a large, heavy saucepan over medium-high heat, stir together cooked squash, ginger, and stock. Bring to a boil, then reduce heat. Simmer about 20 minutes, breaking up squash with a spoon.
4. Remove soup from heat and puree with a food processor or blender until smooth. If desired, strain for a smoother texture. Season to taste with salt and pepper, and add nutmeg.
5. Stir in cream and heat throughout. Serve hot, garnished with a small dab of sour cream, sprig of thyme or sliver of uncooked squash.
Nutrition information per serving with 1 tsp. sour cream: Calories: 200; Fat: 13 g; Sodium: 170 mg; Carbohydrates: 20 g; Saturated fat: 8 g; Calcium: 100 mg; Protein: 2 g; Cholesterol: 46 mg; Dietary fiber: 2 g.
from cooksillustrated.com
Butternut squash risotto with spinach and toasted pine nuts
2 tablespoons olive oil, plus 1 teaspoon
1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 ounces baby spinach
4 tablespoons unsalted butter
2 small onions , chopped very fine (about 1 1/2 cups)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 cups Arborio rice
1 1/2 cups dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
2 tablespoons minced fresh sage leaves
1/4 teaspoon fresh grated nutmeg
1/4 cup pine nuts, toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes
1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
3. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set aside.
4. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
5. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
7. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.
Roasted cauliflower
Note: Cutting the cauliflower head from pole to pole into large wedges (about the length of a pencil) exposes more surface area to the hot sheet pan. And leaving the core intact makes it easy to flip the pieces halfway through the caramelization stage so that both sides gain a golden exterior.
Ingredients
1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil , plus extra for drizzling
Kosher salt and ground black pepper
1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.
Caramelized pears with blue cheese & black pepper-caramel sauce
1/3 cup water
2/3 cup sugar (4 3/4 ounces)
3 ripe but firm pears, halved, seeds removed with a large melon baller, and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cups heavy cream
table salt
1/4 teaspoon whole black peppercorns, roughly crushed
3 ounces blue cheese (strong such as Stilton), cut into 6 attractive wedges
1. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
2. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
3. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
4. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.)