2017   4 svgs, 400° oven

  • 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
  • 5 TB olive oil
  • 2 tsp fresh thyme leaves chopped
  • s & p
  • ¼ C pistachios (toast 5 min, 400°)
  • 1 ½ C quinoa
  • 4 C broth (vegetable or water for Quinoa)
  • ¼ C cranberries
  • 1 TB white wine vinegar
  • 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).

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Roasted Potato Fennel Soup

January 7, 2018

Ina Garten 2017       4-6 svgs

  • 2 LBs potatoes (red or yukon) unpeeled & quartered
  • olive oil (2 TB roasting & 2 TB sauté  onions)
  • 2 cloves garlic
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 C (2 yellow onions chopped)
  • 2 C  (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
  • 6 C chicken broth (1.5 Quarts)
  • 1/2 C heavy cream

A,  Roast quartered potatoes, toss with 2 Tb oil,  s&p, garlic. spread on baking sheet. Bake  in 400° Oven 30 mins.

B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat  until translucent, 10 mins.

C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B  stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.

D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.

Top each soup bowl with a few fennel fronds, drizzle with cream.

Ina Garten 2017

A. Roasted Squash 400° oven, 25 min.

  • 1.5 LB butternut squash, peeled, diced 1″ cubes
  • 3 TB olive oil
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • Toss all ingredients together, roast on baking sheet, 25 min. Cool.

B. Hummus – mix in food processor bowl

  • 1 can drained chickpeas, retain ¼ C liquid
  • ½ C plain whole milk Greek yogurt
  • ¼ C Tahini
  • 1 Tb salt
  • 1 tsp black pepper
  • 1/3 C lemon juice ( 2 lemons)
  • 4 cloves garlic pressed
  • 1 tsp Sriracha

Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.

TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.

TOAST pita (brush with olive oil, salt).

 

The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.

INGREDIENTS

  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.

BROWN FISH FILLETS IN SKILLET

  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

make soup stew ahead, then heat to poach eggs. Use Country rye bread toasted (Odesssa rye or new york rye). Cook in Dutch oven (cast iron or steel).

INGREDIENTS: 4 medium onions thinly sliced, 1 stalk celery finely chopped, ½ C white wine, 28 ounce can whole tomatoes, 1 fresh red chili finely choppedor dried chili flakes (optional), 2 C broth, 4 eggs, 4 toasted slices country bread, ½ C parmesan or pecorino.chopped parsley .

DIRECTIONS:

  • Heat oil in Dutch oven, add thinly sliced onions & celery. cook until tender ~ 15 min.
  • Increase heat to medium, ad ½ C white wine, simmer ~ 4 min. Add canned tomatoes and juice – use hands or spoon to crush whole tomatoes, add chilis, 2 C broth . Simmer uncovered 45 min to reduce.
  • Crack eggs gently one at a time to poach until whites cooked but yolk runny. 3-6 min.
  • Place toasted slice of bread in each bowl, spoon poached egg on top, add soup.  Sprinkle with grated cheese and parsley.

 

  • 1 med fennel (10 0z) quartered, sliced thin
  • 1 long or 2 short celery stalks cut this crosswise.
  • 2 c cooked black quinoa
  • ¼ C chopped parsley
  • 2 TB chips chives

Dressing – mix together

  • 2 TB lemon juice (1 lemon)
  • 1 garlic clove
  • S & P
  • 5 TB oil