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).
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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
