Roasted Butternut Squash Hummus
January 7, 2018
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).
Venison Medallions juniper sauce
December 23, 2016
Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!
also check out http://honest-food.net/category/northern-european/
Serve with pinot noir /gamay / chianti.
- 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
- 3 TB butter
- Pomegranate seeds for garnish
SAUCE
- 1 shallot minced
- 1 shot (1.5 ounces) of gin
- ¼ C demi-glace or reduced beef broth
- 1 tsp ground juniper berries
- 2 tsp fresh rosemary chopped
- ½ C sour cream or creme fraîche
COOKING
- Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
- Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
- Add rosemary and crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
- Turn off heat. When stops bubbling, add creme fraîche.
- Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .
Tuscan Kale Salad
December 2, 2016
QED delicious, sweeter kale salad. Serves 4-6
- One bunch Tuscan Kale, remove from stem.
- One pomegranate – seeds
- ¼ C raisins or cranberries
- ¼ C sliced almonds
- 1 oz shaved romano/Asiago cheese
Dressing
- 1 clove garlic
- 1 T lemon juice
- 1 T white wine or white balsamic vinegar
- 3 T oil
Kale walnut cranberry
August 17, 2015
Simple kale:
remove Kale from stems, tear, heat in pan (with oil) until bright green
Add roasted walnuts
top with cranberries or pomegranate seeds
