Creamed Spinach (Eatwell Recipe 45)

Saturday, December 26, 2009

I've been thinking about creamed spinach since Thanksgiving (sadly, there was none at the dinner we went to.) This is a dish that always reminds me of my mom, who loves it and often would make it for potluck Thanksgiving dinners when I was growing up.

I had never attempted it but when I saw this wonderful-looking recipe from Deb at Smitten Kitchen last month, I made a mental note to try it soon. Unfortunately, since my son was born in the spring, my mental notes are no longer very reliable so it's taken me a while to get around to it.

Creamed spinach by Eve Fox, Garden of Eating blog copyright 2009

But my procrastination turned out to be perfect timing as we've just begun receiving bunches of delicious (if incredibly muddy) spinach in our produce box from Eatwell Farm. I made a point of washing the leaves earlier (triple wash does not cut it with this stuff, it calls for quintuple wash) in the day to make it a little easier to pull this dish off in the chaos that fills our house during our little son's bedtime routine.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

I'm pleased to report that it's actually very simple and easy to make (I tend to assume that anything that requires a roux is inherently complicated because it sounds so French but this is not actually the case.) And better still, it is COMPLETELY DELICIOUS!!!

I can't really take any credit for this as it's a well-established fact that pretty much anything that includes heavy cream, butter, onions and garlic is bound to be delicious. But this creamed spinach really did have me reaching back into the bowl for seconds and then thirds and lovingly licking the wooden serving spoon after the meal.

Heavy cream by Eve Fox, Garden of Eating blog copyright 2009

It's creamy, sweet, fresh, and sinfully rich. Despite the fact that I just gave all the credit for how good this tastes to the heavy cream and the butter, I actually think that the spinach, itself, is what sets it above all other creamed spinach I've ever eaten.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

Although you can make this dish with frozen spinach, I strongly suggest that you use fresh, organic spinach, instead. It just tastes much better and the texture is better, too.

So next time you feel like eating comfort food or need to gain some weight in a hurry, give this a try. I don't think you'll be disappointed.

-- print recipe --Creamed Spinach
Serves 6

Ingredients

* 2 1/2 pounds fresh organic spinach, tough stems and yellow leaves discarded
* 1 3/4 cups heavy cream or whole milk, or a mix thereof
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* Pinch of freshly grated nutmeg
* Sea salt & freshly ground black pepper, to taste

Directions

1. Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 4 to 6 minutes (baby spinach will take less time than regular spinach but I'd use the grown up version if I were you.)

2. Press or squeeze out the excess liquid any number of ways, either by putting it in a colander or mesh strainer and pressing the moisture out or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach. Wipe out large pot so you can use it again.

3. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

You might also like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Gift From The Kitchen Gods: Sierra Nevada's Pale Ale Mustard

Monday, December 21, 2009

I am a big fan of mustard. I like lots of varieties -- stone ground, whole seed, Dijon, even plain old "yellow" on occasion. But they're all mustarda non grata with me since I discovered Sierra Nevada's (yes, the beer makers) Pale Ale & Honey Spice mustard.
Sierra Nevada's Pale Ale mustard, courtesy of Sierra Nevada web site
Its mustard-y bite is cut by a delightfully rich sweetness. Unlike most honey mustards, the sweetness is not at all overwhelming and it's both subtle and delicious. It's my new favorite for sandwiches and I also like to throw a dollop into salad dressings. An 8-ounce costs just $3.50-$4.00. Give it a try!

Sierra Nevada makes a number of other mustards though I'm so enamored of the Pale Ale that I have not yet had a chance to try them. And they've just begun making an organic cheddar that is tasty.

Ever Wonder: Why Do Potatoes Turn Green?

Tuesday, December 15, 2009

Although I've known for many years that you're not supposed to eat the skin of potatoes that have turned green, I did not know why the skin turns green or why it's bad for you.

Thanks to Google, I am now well-informed about this "greening" phenomenon (what on earth did we all do before Google?!)

It appears that potatoes naturally contain two alkaloids called solanine and chaconine. These alkaloids can cause digestive and neurological problems in concentrated amounts. But don't get too freaked out, one green potato is not going to kill you.


Photo of a green potato courtesy of Elise at Simply RecipesI have not had a chance to take a photo of a green potato lately but Elise of Simply Recipes graciously gave me permission to use this photo from her own post on green potatoes. Thanks again, Elise!

There are a few things that increase the amount of these two alkaloids present in a potato -- poor growing conditions are one and exposure to sunlight is another. The alkaloids are actually colorless -- the green color of a potato's skin is actually caused by the development of chlorophyll which is a direct result of exposure to sunlight (think back to elementary school science class.) This is why potatoes do best stored in total darkness (though that is, unfortunately, not a condition those of us without root cellars can easily provide for the little tubers.)

So the green color of the skin is more of a helpful warning that higher levels of these nasty alkaloids may also be present in the potato even though it is actually caused by chlorophyll and not by the alkaloids.

But it's safest just to peel the skin and any flesh that has turned green off before cooking, regardless. In addition, the alkaloids, particularly solanine, have an unpleasant bitter taste so the potatoes will taste better without that.

Poulet en Papillote (Chicken in Parchment)

Saturday, December 5, 2009

"En papillote" is French for "in parchment" and refers to a method of baking something (usually either fish or poultry) in a little pouch of parchment paper. You add whatever spices, herbs or flavorings you like and the food ends up steaming in its little pocket in the oven, keeping the flesh moist and tender and flavoring it with whatever aromatics you've chosen to add.

I have clipped a number of different recipes that use en papillote over the years but had never actually tried one out before this. I would definitely do this again -- not only is it simple and easy, I also love the aesthetic of these neat little packages of yumminess. I could see this being a fun thing to make for a dinner party -- each guest gets their own little pouch of delicious, steaming food.

I used unbleached parchment paper since bleach just can't be a good thing when it comes to steaming food...

Although I went with a fairly traditional, French-inspired selection of herbs and flavorings for this first trial run, I am excited to try out a bunch more exotic pairings like mahi mahi fillets with coconut milk and red curry paste - simple and delicious!

Here's a little photo tour of the process.

I began by laying down a bed of lemon slices -- but I have not included this step in my directions as I felt it made the chicken a little too bitter for my taste -- just stick with the lemon juice.

Lemon slices on parchment paper for poulet en papillote by Eve Fox, Garden of Eating blog

Next, I laid the chicken breasts on top of the lemons and shallots and topped it with more shallots, herbs, olive oil, white wine, mustard, salt and pepper.

Preparing poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

The next step was to bundle the chicken breasts up into neat little parchment paper packages.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

Then, into the oven they went. Half an hour or so later, out they came, all steaming and slightly crisped.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

Now all that was left was to unwrap the little packages of poulet.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

And eat them, of course! Bon appetit.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog


Poulet en Papillote -- Chicken Baked in Parchment
Serves 4

Ingredients

* 4 free-range, organic, boneless, skinless chicken breasts
* 8 sprigs of fresh thyme, washed (you can also use rosemary, tarragon, marjoram, savory, etc., it's totally up to you)
* 4 shallots or two small onions, sliced
* Juice of one lemon
* 2-3 cloves garlic, minced or pressed
* 2 tsps white wine or marsala
* 2 tsps pale ale honey mustard by Sierra Nevada (this is truly delicious stuff)
* 2 Tbsps olive oil plus a little extra for drizzling
* Sea salt
* Freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees. Rinse the chicken breasts and pat dry.

2. Mix the olive oil with the mustard, garlic, lemon juice, wine, and some salt and pepper. On a heavy baking sheet, lay out 4 sheets of parchment paper roughly 10 inches square. Fold each sheet in half, making a crease to make sure that the fold sticks. Spoon a little of the oil/mustard/garlic mixture onto one half of each square of parchment paper (place it where you'll be putting the chicken breast) then scatter the sliced shallot or onion over it to create a flavorful bed for the chicken breast.

3. Place each chicken breast on one half of the parchment squares and spoon the mixture equally over each breast. Top each breast with two thyme sprigs and drizzle a little more olive oil over top.

4. Fold the parchment paper over and crimp the three sides together to make a neat pocket that will keep all the juices in while cooking. It can be a little challenging to get these closed up tight but keep working at it (you can crimp the sides if that helps) to make sure you've got a good seal as you want the chicken breasts to steam in these little pouches.

5. Bake in the oven for 25-30 minutes. Remove, open the pouches and serve!

Maple Roasted Yams With Bacon & Beer (Eatwell Recipe 44)

Saturday, November 28, 2009

I am often inspired by other food bloggers. This great recipe comes via a recent post from Susan at Food Blogga.

I was drawn to the combination of rich, sweet and smokey flavors -- perfect comfort food for cold, blustery days. I'm also a sucker for anything that involves maple syrup and bacon. And I could not pass up another good way to use up the enormous yams we keep receiving in our produce box.

Three sweet potatoes by Eve Fox, Garden of Eating blog

These yams are kind of addictive -- my husband and I kept sneaking extra spoonfuls after dinner.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Roasted Yams With Bacon, Beer & Maple Syrup
Serves 4

Ingredients

* 2 large yams
* Olive oil to brush on the flesh
* 6 strips bacon
* 1 yellow onion, thinly sliced
* 2 teaspoons light brown sugar
* 2/3 cup beer, preferably dark ale
* 2 tablespoons maple syrup
* Freshly ground black pepper
* Sea salt

Directions

1. Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

2. While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

3. Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

4. Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.

A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Eat like the Obamas - Sweet Potatoes & Winter Greens

Saturday, November 21, 2009

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

On those rare occasions when I succeed in dragging myself to the gym, I end up reading whatever trashy celebrity gossip mags people have left behind. I know they are total crap but they are highly effective at taking my mind off the fact that I am slogging away at something boring and painful like climbing stairs for 30 minutes...

Rainbow chard ready to cut by Eve Fox, the Garden of Eating, copyright 2014

By the time I finished my workout last Friday, I knew who'd broken up with who, who'd been arrested for DUI, who'd gotten their pre-baby body back in record time, and who was wearing what. But I had also found an unexpected gem buried amidst these shallow and tawdry details -- a short story about the Obamas' chef (have you noticed that our nation seems somewhat obsessed with what the First Family eats?) that included a recipe for a dish made with sweet potatoes freshly dug from the White House's new organic garden. It looked tasty so I tore it out and hit the road for home.

Three sweet potatoes by Eve Fox, Garden of Eating blog

The timing was excellent -- we've been receiving a rather high volume of sweet potatoes in our CSA produce box recently and I have been at somewhat of a loss for what to do with them. I'm ashamed to say that a number of them have even gotten moldy and ended up in the compost while I waited for inspiration to strike.

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

But the most recent batch of sweet potatoes occupied the place of honor in this tasty, seasonal recipe by Sam Kass, one of the team of nine current White House chefs. I have modified it slightly from the original version that appeared in the November issue of People magazine. Enjoy!

-- print recipe --Sweet Potatoes & Winter Greens
Serves 4

Ingredients

* 2 large sweet potatoes
* 2 bunches of chard or kale (or collard greens)
* 4 cloves of garlic
* juice of one half lemon
* 1 Tbsp maple syrup
* 1/2 tsp cinnamon
* 1/4 tsp ground cloves
* salt and pepper to taste
* pinch or red pepper flakes
* 2 Tbsps olive, peanut or canola oil

Directions

1. Peel the sweet potatoes and cut into bite-sized chunks (make them as uniform in size as you can.)

2. Heat one Tbsp of oil in the pan over medium heat and add the sweet potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes.) If the potatoes are still hard at the end of this time, you can add a few Tbsps of water or broth, put a cover on the pan and steam for 2-3 minutes and they should soften right up.

3. While the sweet potatoes are cooking, wash the greens (but do not dry them.) Remove the ribs and cut the leaves into ribbons. Mince or press the garlic and set aside. Once the potatoes are fully cooked, add the cinnamon, gloves, salt and pepper and then set aside.

4. Heat the remaining oil in the pan and saute the garlic and the chili flakes for 2-3 minutes, stirring often, until fragrant. Add the greens to the pan (in batches if needed) and stir often until they've cooked down significantly and are tender. Season the greens with salt and pepper to taste. Combine the potatoes, maple syrup, and lemon juice with the greens, stir and serve.

A few more recipes you might like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Thanksgiving Recipe Roundup

Monday, November 16, 2009

Turkey Day approacheth... Below are some recipe ideas for Thanksgiving dinner in case you're looking and a couple of useful how-to posts with tips on making gravy and carving the bird.

Stuffing RecipesGreat Vegetable Sides
SaladsDesserts
How To:

Baked Stuffed Squash, Three Ways

Saturday, November 14, 2009

There's something wonderful about baked stuffed squash. It's like healthy comfort food -- hearty, warm, and delicious. It's also fun to make since there is an endless variety of stuffings.

Since Thanksgiving is coming up soon, I figured I'd try out three of my favorite winter squashes - acorn, butternut and delicata - with three different stuffings.
A trio of winter squashes by Eve Fox, Garden of Eating blog
To make things easier on myself, I used short grain brown rice as the basis for all of the stuffings though you could just as easily use farro, quinoa, basmati rice, risotto, torn up bread, etc. I used egg as a binder and lots of fresh herbs in each one.

The stuffed delicata squash and the stuffed acorn squash were inspired by an article on winter squash that I clipped from Sunset magazine last fall although I've adapted them both slightly. I made up the butternut squash recipe after browsing through some recipes online. There is plenty of room for interpretation so please feel free to be creative with your ingredients.
A trio of baked stuffed squashes by Eve Fox, Garden of Eating blog
Hope you enjoy this smorgasbord of stuffed squash! Click below for the individual recipes.

* Sage and Nut-Stuffed Delicata Squash
* Sweet & Savory Stuffed Acorn Squash
* Red Pepper & Sausage-Stuffed Butternut Squash

Sage and Nut-Stuffed Delicata Squash

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

This delicious, vegetarian dish would make a great addition to Thanksgiving dinner. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and garlic and the sage adds a lovely, earthy note.

Delicata and Autumn Crown squashes by Eve Fox, The Garden of Eating, copyright 2014

Since delicata squash is fairly thin and cooks fairly quickly, this recipe does not require you to pre-bake the squash before filling though you can certainly do so to speed your final cooking time if you prefer. I recommend cooking the rice (or whatever grain you end up using as the basis for the stuffing - quinoa is another great option) ahead of time to make your prep easier.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Sage and Nut-Stuffed Delicata Squash
Serves 4 as a side dish or 2 as a main dish

Ingredients

* 2 delicata squashes, halved length-wise and seeded
* 2 Tbsps fresh sage,chopped
* 1/3 cup lightly toasted pinenuts, chopped
* 1/3 cup lightly toasted almonds,chopped
* 1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
* 2 eggs, beaten (use organic, pasture-raised eggs if you can get 'em)
* 1/4 cup cheddar cheese
* 1/4 grated Parmesan cheese
* 2 medium onions, finely chopped
* 4 cloves of garlic, minced
* 2 Tbsps olive oil or butter
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine the rice, eggs, Parmesan and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

You might also like:
This is Eatwell Recipe #42 - see more recipes in this series here.

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sweet & Savory Stuffed Acorn Squash (Eatwell Recipe 41)

This was my favorite of the trio of baked stuffed squashes. I find the combination of sweet and savory totally irresistable...

A trio of winter squashes by Eve Fox, Garden of Eating blog

Acorn squash requires a bit more cooking time than delicata so you will need to pre-bake before stuffing. I recommend baking in a pan with a little water to help keep the flesh moist as it cooks.

Sweet & Savory Stuffed Acorn Squash by Eve Fox, Garden of Eating blog

Sweet & Savory Stuffed Acorn Squash

Serves 4

Ingredients

* 2 large acorn squashes, rinsed, cut in half length-wise and seeded
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1 large granny smith or Fuji apple, peeled, cored, and diced
* 1/4 cup dried cranberries or currants (or both!)
* 2 tsps fresh sage, chopped
* 1/4 cup maple syrup
* 2 tsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down in a 9- by 13-inch baking pan. Pour an inch or two of water into the pan and bake until tender when pierced with a fork, 35-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the onions until translucent, 5 to 7 minutes. Add the apples, cranberries or raisins, and sage; stir often until apples have softened. Transfer to a bowl and add the sausage, rice, salt and pepper. Mix in the eggs and stir well to combine.

3. Remove the cooked squash halves from the oven, empty the baking dish of any leftover water and place the halves back inside turned upright. Fill the halves equally with the stuffing mixture and drizzle with maple syrup. Bake, uncovered until the filling is slightly browned on top, about 15 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Red Pepper & Sausage-Stuffed Butternut Squash (Eatwell Recipe 40)

Since we will undoubtedly be receiving butternut squash out the wazoo from our CSA this winter, I figured it would be a good idea to have even more tasty ways to prepare this hearty winter squash.

Eatwell Farm Butternut Squahes Awaiting Roasting

I went for a straight-up Italian style with this recipe. I was curious to see how the sweet, meaty flesh of the butternut would meld with a savory, basil-scented filling. As it turns out, quite well!

Red Pepper, Sausage & Pinenut Stuffed Butternut Squash by Eve Fox, Garden of Eating blog

Red Pepper & Sausage-Stuffed Butternut Squash
Serves 4 as a main dish

Ingredients

* 2 small-medium sized butternut squashes, rinsed, cut in half length-wise and seeded (since the seed cavity on a butternut is fairly small, I ended up gauging out more of the flesh out of the neck to make room for stuffing)
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 4 cloves of garlic, minced
* 1 large red bell pepper, cored, seeded and chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1/2 cup fresh basil, washed and chopped
* 1/4 cup fresh parsley, washed and chopped
* 1/2 cup grated Parmesan cheese
* 2 Tbsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down on a heavy baking sheet. Bake until tender when pierced with a fork, 40-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the red pepper, onions and garlic until translucent, 5 to 7 minutes. Add the basil and cook for another 2-3 minutes. Transfer to a bowl and add the sausage and rice. Mix in the eggs, Parmesan, salt and pepper and stir well to combine.

3. Remove the cooked squash halves from the oven and fill the halves equally with the stuffing mixture. Bake, uncovered until the filling is slightly browned on top, about 15-20 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Curried Butternut Squash Soup (Eatwell Recipe 39)

Saturday, November 7, 2009

curried butternut squash soup by Eve Fox, Garden of Eating blog

It's practically raining winter squash here in Berkeley. Everywhere I turn, there's a gorgeous pile of kabocha or delicata or acorn or butternut or pumpkin.

Butternut squash  by Eve Fox, Garden of Eating blog, copyright 2010

On Thursday, the first butternut squash of the season was nestled in our produce box along with beets, peppers, onions, eggplant, and apples. In just a few short months, I will probably be greeting this lovely squash with a sigh and a scowl (there can be too much of a good thing, after all) but right now, I'm in that euphoric honeymoon period when winter squash are still a delightful novelty. Butternut squash has a lot going for it -- its pretty, bright-colored flesh is sweet, hearty, and nourishing.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

This recipe calls for you to roast the squash and then curry it with spices and enrich it with coconut milk.

roasted butternut squash by Eve Fox, Garden of Eating blog

I am always pleased to find a new vegan recipe that anyone can enjoy. This one never fails to please.

curried butternut squash soup by Eve Fox, Garden of Eating blog

-- print recipe --
Curried Butternut Squash Soup
Serves 4 as a main course

Ingredients

* about 2 lbs butternut squash (or substitute with acorn squash, delicata squash, sugar pumpkin, etc.)
* 1 large onion, chopped
* 1 large ripe tomato, chopped
* 2 cloves of garlic, minced
* 2 cups vegetable stock
* 1 can of coconut milk
* 3 teaspoons curry powder or garam masala
* 1/4 teaspoon cayenne pepper (optional, or more, to taste)
* Sea salt and pepper to taste
* 2-3 tablespoons olive oil
* 2 tsps lemon juice

Directions

1. Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool enough to handle, scoop out all the flesh and reserve in a bowl.

2. Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of oil and saute the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes.

3. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so.

4. Using an immersion blender, puree the soup to a smooth consistency (this can also be done by transferring the soup in batches to a food processor or blender.) Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve.

A few more recipes you might like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Eatwell Recipe 38: Creamy Beet Salad

Saturday, October 31, 2009

Up until three years ago, I hated beets with a passion. As much as I wanted to like them, I could not quash the waves of revulsion that washed over me with each mouthful. Despite their beautiful, brilliant color and pleasing texture, the experience was just a little too close to eating dirt for me to "stomach."

But shortly after I moved to the Bay Area, I was introduced to golden beets. And to my complete surprise, I liked them. They are just as sweet as red beets but a lot milder (and less dirt-like) in flavor. Golden beets ended up serving as a sort of "gateway" beet for me, easing me into Chioggas and then finally on to the red beets that used to so offend my taste buds. Now I'm a total convert. So I was glad to see the first beets of the season -- red, with long trailing root ends and covered in dirt -- nestled in our produce box on Thursday afternoon.

Creamy Beet Salad by Eve Fox, Garden of Eating blog
Although I love pickled and roasted beets, I decided that I wanted to try something slightly different. So I tried to recreate a very tasty creamy beet salad I ate recently at Poulet, a local restaurant that serves delicious salads and roasted chickens.
Creamy Beet Salad by Eve Fox, Garden of Eating blog
It turned out quite well. I think you'll like it. A few other variations you may want to consider: adding some sliced cucumbers, substituting a little very finely minced garlic for the shallot/onion, and adding a jot of horseradish along with any number of other fresh herbs (though dill would be first on my list.)

Creamy Beet Salad
Serves 4

Ingredients

* 4-6 large beets, tops removed
* 1 shallot or small onion, minced or finely sliced
* 3 Tbsps sour cream or plain yogurt
* 1 Tbsp mayonnaise
* 2-3 tsps white wine, sherry or champage vinegar (you can also use lemon juice if you prefer that to vinegar)
* 1 Tbsp chopped fresh parsley
* 1 Tbsp chopped fresh tarragon
* Freshly ground black pepper to taste
* Sea salt to taste

Directions

1. Begin by cooking the beets. You can either boil them or roast them. Roasting will preserve more of the nutrients and concentrate the flavors better but boiling is super easy so that is usually the method I choose for simple convenience. To boil: Leave the skins on and boil for roughly 35-40 minutes (until tender when poked with a fork) then drain them and let them cool until you can handle them. Then slice or cube to your desired size and shape. To roast: preheat the oven to 400 degrees. Peel the beets and cut them into cubes then drizzle or toss with olive oil to coat and bake in a single layer on a heavy cookie sheet for roughly 40 minutes or until tender.

2. While the beets cool, make the dressing. Simply combine all the ingredients and mix well. Then toss the sliced or cubed beets and stir to combine. Refrigerate until you're ready to serve. This salad tastes good right away but will also get even better in another day as the flavors have time to blossom.

A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.
The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping (Eatwell Recipe 37)

Saturday, October 24, 2009

This recipe caught my eye as I was browsing the food and dining section of the NY Times web site recently. I'm a sucker for any kind of potpie and since I also like ratatouille and cornbread I figured I'd give it a try.


Eggplants

The weather here in Berkeley has suddenly turned autumnal and this dish feels very appropriate for fall -- it's hearty, comforting fare that uses up the last of the late summer vegetable bounty -- zucchini, eggplant, sweet peppers, tomatoes, basil...

Ratatouille with sausage and cornbread biscuit topping by Eve Fox, Garden of Eating blog

The sausage in the ratatouille and the cornmeal in the biscuit topping give this dish a little extra substance and interest and the fresh basil, thyme and parsley add extra flavor.This is a perfect dinner for one of the brisk, early evenings we've been having lately.

Plan to spend roughly an hour and a half making this since you have to make the biscuit dough first and then there's a bunch of slicing, dicing, roasting and sautéeing involved. It's worth the effort, though.

Ratatouille with sausage and cornbread biscuit topping by Eve Fox, Garden of Eating blog

-- print recipe --
Ratatouille and Sausage Potpie With Cornmeal Biscuit Topping
Serves 4

Ingredients

For the biscuits:
* 1 cup all-purpose flour
* 1/2 cup fine cornmeal
* 2 teaspoons sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
* 3/4 cup sour cream or plain whole milk yogurt
* Milk

For the ratatouille:
* 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
* 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
* 7 tablespoons extra virgin olive oil
* 1 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
* 3/4 pound Italian sausage, casings removed
* 1 large onion, cut into 1-inch chunks
* 1 red pepper, cored and cut into 1-inch chunks
* 3 large garlic cloves, finely chopped
* 1 1/2 pounds plum tomatoes
* 4 sprigs fresh thyme
* 1/4 cup chopped fresh parsley or basil.

Directions

1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.

2. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

3. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

4. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

5. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.

6. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

A few more recipes you might like:
Like this recipe? Click here to browse through more Eatwell Recipes.
The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Pasta Autunnale

Saturday, October 17, 2009

Pasta autunnale with roasted eggplant and zucchini, tomatoes and basil by Eve Fox, Garden of Eating blog

Fall has snuck up on me once again. All of a sudden, the days are noticeably shorter, the nights are cooler and our most recent produce box included a big bag of sweet potatoes. The box also contained a lot of other veggies that epitomize the bounty of this harvest time, including yellow cherry tomatoes, eggplant, zucchinis and basil.

Zucchini by Eve Fox, the Garden of Eating, copyright 2009

This simple but delicious dish was inspired by pasta primavera but I've changed the name to pasta autunnale (at least that is how I think one would say "autumn" in Italian) in honor of the late summer/early fall veggies in it.

Roasting the eggplant slices by Eve Fox, Garden of Eating blog

While you could certainly sautee the veggies, I recommend grilling them if you have the means -- the flavors are really delightful that way. And don't skimp on the olive oil, Parmesan cheese or basil!

Pasta autunnale with roasted eggplant and zucchini, tomatoes and basil by Eve Fox, Garden of Eating blog

Happy Fall to you and yours.

-- print recipe --Pasta Autunnale
Serves 6

Ingredients

* 1 lb of pasta, preferably spaghetti, linguine or cappellini
* 1 large or 2 small eggplants
* 2-3 medium-sized zucchinis
* 3 cloves garlic, minced or pressed
* 1 cup cherry tomatoes, washed and dried
* 1 cup basil leaves, washed and dried
* Parmesan (or Romano) cheese
* Sea salt
* Freshly ground black pepper
* Olive oil

Directions

1. Wash and dry the eggplant and zucchinis and cut into 1/4 inch thick slices, keeping the thickness as uniform as possible. Toss with olive oil, salt, and pepper and the garlic. Add enough oil to coat all the slices.

2. Put on a pot of water to boil for the pasta and then fire up the grill. Grill the veggies (most likely you'll have to do this in batches unless you have a really big grill) over medium heat until soft all the way through. Cook the pasta while you're grilling the veggies.

3. When the pasta is al dente, drain, rinse briefly with cold water and toss with olive oil. Then chop the basil and halve the cherry tomatoes.

4. Place the pasta in a wide, shallow bowl and add the roasted veggies, tomatoes and basil then toss until everything seems evenly distributed. Grate the Parmesan cheese over everything (be liberal with it!), add a few grinds of black pepper and serve.

A few more recipes you might like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, December 26, 2009

Creamed Spinach (Eatwell Recipe 45)

I've been thinking about creamed spinach since Thanksgiving (sadly, there was none at the dinner we went to.) This is a dish that always reminds me of my mom, who loves it and often would make it for potluck Thanksgiving dinners when I was growing up.

I had never attempted it but when I saw this wonderful-looking recipe from Deb at Smitten Kitchen last month, I made a mental note to try it soon. Unfortunately, since my son was born in the spring, my mental notes are no longer very reliable so it's taken me a while to get around to it.

Creamed spinach by Eve Fox, Garden of Eating blog copyright 2009

But my procrastination turned out to be perfect timing as we've just begun receiving bunches of delicious (if incredibly muddy) spinach in our produce box from Eatwell Farm. I made a point of washing the leaves earlier (triple wash does not cut it with this stuff, it calls for quintuple wash) in the day to make it a little easier to pull this dish off in the chaos that fills our house during our little son's bedtime routine.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

I'm pleased to report that it's actually very simple and easy to make (I tend to assume that anything that requires a roux is inherently complicated because it sounds so French but this is not actually the case.) And better still, it is COMPLETELY DELICIOUS!!!

I can't really take any credit for this as it's a well-established fact that pretty much anything that includes heavy cream, butter, onions and garlic is bound to be delicious. But this creamed spinach really did have me reaching back into the bowl for seconds and then thirds and lovingly licking the wooden serving spoon after the meal.

Heavy cream by Eve Fox, Garden of Eating blog copyright 2009

It's creamy, sweet, fresh, and sinfully rich. Despite the fact that I just gave all the credit for how good this tastes to the heavy cream and the butter, I actually think that the spinach, itself, is what sets it above all other creamed spinach I've ever eaten.

Spinach leaves by Eve Fox, Garden of Eating blog copyright 2009

Although you can make this dish with frozen spinach, I strongly suggest that you use fresh, organic spinach, instead. It just tastes much better and the texture is better, too.

So next time you feel like eating comfort food or need to gain some weight in a hurry, give this a try. I don't think you'll be disappointed.

-- print recipe --Creamed Spinach
Serves 6

Ingredients

* 2 1/2 pounds fresh organic spinach, tough stems and yellow leaves discarded
* 1 3/4 cups heavy cream or whole milk, or a mix thereof
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* Pinch of freshly grated nutmeg
* Sea salt & freshly ground black pepper, to taste

Directions

1. Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 4 to 6 minutes (baby spinach will take less time than regular spinach but I'd use the grown up version if I were you.)

2. Press or squeeze out the excess liquid any number of ways, either by putting it in a colander or mesh strainer and pressing the moisture out or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach. Wipe out large pot so you can use it again.

3. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

You might also like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, December 21, 2009

Gift From The Kitchen Gods: Sierra Nevada's Pale Ale Mustard

I am a big fan of mustard. I like lots of varieties -- stone ground, whole seed, Dijon, even plain old "yellow" on occasion. But they're all mustarda non grata with me since I discovered Sierra Nevada's (yes, the beer makers) Pale Ale & Honey Spice mustard.
Sierra Nevada's Pale Ale mustard, courtesy of Sierra Nevada web site
Its mustard-y bite is cut by a delightfully rich sweetness. Unlike most honey mustards, the sweetness is not at all overwhelming and it's both subtle and delicious. It's my new favorite for sandwiches and I also like to throw a dollop into salad dressings. An 8-ounce costs just $3.50-$4.00. Give it a try!

Sierra Nevada makes a number of other mustards though I'm so enamored of the Pale Ale that I have not yet had a chance to try them. And they've just begun making an organic cheddar that is tasty.

Tuesday, December 15, 2009

Ever Wonder: Why Do Potatoes Turn Green?

Although I've known for many years that you're not supposed to eat the skin of potatoes that have turned green, I did not know why the skin turns green or why it's bad for you.

Thanks to Google, I am now well-informed about this "greening" phenomenon (what on earth did we all do before Google?!)

It appears that potatoes naturally contain two alkaloids called solanine and chaconine. These alkaloids can cause digestive and neurological problems in concentrated amounts. But don't get too freaked out, one green potato is not going to kill you.


Photo of a green potato courtesy of Elise at Simply RecipesI have not had a chance to take a photo of a green potato lately but Elise of Simply Recipes graciously gave me permission to use this photo from her own post on green potatoes. Thanks again, Elise!

There are a few things that increase the amount of these two alkaloids present in a potato -- poor growing conditions are one and exposure to sunlight is another. The alkaloids are actually colorless -- the green color of a potato's skin is actually caused by the development of chlorophyll which is a direct result of exposure to sunlight (think back to elementary school science class.) This is why potatoes do best stored in total darkness (though that is, unfortunately, not a condition those of us without root cellars can easily provide for the little tubers.)

So the green color of the skin is more of a helpful warning that higher levels of these nasty alkaloids may also be present in the potato even though it is actually caused by chlorophyll and not by the alkaloids.

But it's safest just to peel the skin and any flesh that has turned green off before cooking, regardless. In addition, the alkaloids, particularly solanine, have an unpleasant bitter taste so the potatoes will taste better without that.

Saturday, December 5, 2009

Poulet en Papillote (Chicken in Parchment)

"En papillote" is French for "in parchment" and refers to a method of baking something (usually either fish or poultry) in a little pouch of parchment paper. You add whatever spices, herbs or flavorings you like and the food ends up steaming in its little pocket in the oven, keeping the flesh moist and tender and flavoring it with whatever aromatics you've chosen to add.

I have clipped a number of different recipes that use en papillote over the years but had never actually tried one out before this. I would definitely do this again -- not only is it simple and easy, I also love the aesthetic of these neat little packages of yumminess. I could see this being a fun thing to make for a dinner party -- each guest gets their own little pouch of delicious, steaming food.

I used unbleached parchment paper since bleach just can't be a good thing when it comes to steaming food...

Although I went with a fairly traditional, French-inspired selection of herbs and flavorings for this first trial run, I am excited to try out a bunch more exotic pairings like mahi mahi fillets with coconut milk and red curry paste - simple and delicious!

Here's a little photo tour of the process.

I began by laying down a bed of lemon slices -- but I have not included this step in my directions as I felt it made the chicken a little too bitter for my taste -- just stick with the lemon juice.

Lemon slices on parchment paper for poulet en papillote by Eve Fox, Garden of Eating blog

Next, I laid the chicken breasts on top of the lemons and shallots and topped it with more shallots, herbs, olive oil, white wine, mustard, salt and pepper.

Preparing poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

The next step was to bundle the chicken breasts up into neat little parchment paper packages.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic by Eve Fox, Garden of Eating blog

Then, into the oven they went. Half an hour or so later, out they came, all steaming and slightly crisped.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

Now all that was left was to unwrap the little packages of poulet.

Poulet en papillote, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog

And eat them, of course! Bon appetit.

Poulet en papillotte, chicken in a pocket with mustard, herbs, lemon and garlic - just out of the oven by Eve Fox, Garden of Eating blog


Poulet en Papillote -- Chicken Baked in Parchment
Serves 4

Ingredients

* 4 free-range, organic, boneless, skinless chicken breasts
* 8 sprigs of fresh thyme, washed (you can also use rosemary, tarragon, marjoram, savory, etc., it's totally up to you)
* 4 shallots or two small onions, sliced
* Juice of one lemon
* 2-3 cloves garlic, minced or pressed
* 2 tsps white wine or marsala
* 2 tsps pale ale honey mustard by Sierra Nevada (this is truly delicious stuff)
* 2 Tbsps olive oil plus a little extra for drizzling
* Sea salt
* Freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees. Rinse the chicken breasts and pat dry.

2. Mix the olive oil with the mustard, garlic, lemon juice, wine, and some salt and pepper. On a heavy baking sheet, lay out 4 sheets of parchment paper roughly 10 inches square. Fold each sheet in half, making a crease to make sure that the fold sticks. Spoon a little of the oil/mustard/garlic mixture onto one half of each square of parchment paper (place it where you'll be putting the chicken breast) then scatter the sliced shallot or onion over it to create a flavorful bed for the chicken breast.

3. Place each chicken breast on one half of the parchment squares and spoon the mixture equally over each breast. Top each breast with two thyme sprigs and drizzle a little more olive oil over top.

4. Fold the parchment paper over and crimp the three sides together to make a neat pocket that will keep all the juices in while cooking. It can be a little challenging to get these closed up tight but keep working at it (you can crimp the sides if that helps) to make sure you've got a good seal as you want the chicken breasts to steam in these little pouches.

5. Bake in the oven for 25-30 minutes. Remove, open the pouches and serve!

Saturday, November 28, 2009

Maple Roasted Yams With Bacon & Beer (Eatwell Recipe 44)

I am often inspired by other food bloggers. This great recipe comes via a recent post from Susan at Food Blogga.

I was drawn to the combination of rich, sweet and smokey flavors -- perfect comfort food for cold, blustery days. I'm also a sucker for anything that involves maple syrup and bacon. And I could not pass up another good way to use up the enormous yams we keep receiving in our produce box.

Three sweet potatoes by Eve Fox, Garden of Eating blog

These yams are kind of addictive -- my husband and I kept sneaking extra spoonfuls after dinner.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Roasted Yams With Bacon, Beer & Maple Syrup
Serves 4

Ingredients

* 2 large yams
* Olive oil to brush on the flesh
* 6 strips bacon
* 1 yellow onion, thinly sliced
* 2 teaspoons light brown sugar
* 2/3 cup beer, preferably dark ale
* 2 tablespoons maple syrup
* Freshly ground black pepper
* Sea salt

Directions

1. Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

2. While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

3. Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

4. Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.

A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, November 21, 2009

Eat like the Obamas - Sweet Potatoes & Winter Greens

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

On those rare occasions when I succeed in dragging myself to the gym, I end up reading whatever trashy celebrity gossip mags people have left behind. I know they are total crap but they are highly effective at taking my mind off the fact that I am slogging away at something boring and painful like climbing stairs for 30 minutes...

Rainbow chard ready to cut by Eve Fox, the Garden of Eating, copyright 2014

By the time I finished my workout last Friday, I knew who'd broken up with who, who'd been arrested for DUI, who'd gotten their pre-baby body back in record time, and who was wearing what. But I had also found an unexpected gem buried amidst these shallow and tawdry details -- a short story about the Obamas' chef (have you noticed that our nation seems somewhat obsessed with what the First Family eats?) that included a recipe for a dish made with sweet potatoes freshly dug from the White House's new organic garden. It looked tasty so I tore it out and hit the road for home.

Three sweet potatoes by Eve Fox, Garden of Eating blog

The timing was excellent -- we've been receiving a rather high volume of sweet potatoes in our CSA produce box recently and I have been at somewhat of a loss for what to do with them. I'm ashamed to say that a number of them have even gotten moldy and ended up in the compost while I waited for inspiration to strike.

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

But the most recent batch of sweet potatoes occupied the place of honor in this tasty, seasonal recipe by Sam Kass, one of the team of nine current White House chefs. I have modified it slightly from the original version that appeared in the November issue of People magazine. Enjoy!

-- print recipe --Sweet Potatoes & Winter Greens
Serves 4

Ingredients

* 2 large sweet potatoes
* 2 bunches of chard or kale (or collard greens)
* 4 cloves of garlic
* juice of one half lemon
* 1 Tbsp maple syrup
* 1/2 tsp cinnamon
* 1/4 tsp ground cloves
* salt and pepper to taste
* pinch or red pepper flakes
* 2 Tbsps olive, peanut or canola oil

Directions

1. Peel the sweet potatoes and cut into bite-sized chunks (make them as uniform in size as you can.)

2. Heat one Tbsp of oil in the pan over medium heat and add the sweet potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes.) If the potatoes are still hard at the end of this time, you can add a few Tbsps of water or broth, put a cover on the pan and steam for 2-3 minutes and they should soften right up.

3. While the sweet potatoes are cooking, wash the greens (but do not dry them.) Remove the ribs and cut the leaves into ribbons. Mince or press the garlic and set aside. Once the potatoes are fully cooked, add the cinnamon, gloves, salt and pepper and then set aside.

4. Heat the remaining oil in the pan and saute the garlic and the chili flakes for 2-3 minutes, stirring often, until fragrant. Add the greens to the pan (in batches if needed) and stir often until they've cooked down significantly and are tender. Season the greens with salt and pepper to taste. Combine the potatoes, maple syrup, and lemon juice with the greens, stir and serve.

A few more recipes you might like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, November 14, 2009

Baked Stuffed Squash, Three Ways

There's something wonderful about baked stuffed squash. It's like healthy comfort food -- hearty, warm, and delicious. It's also fun to make since there is an endless variety of stuffings.

Since Thanksgiving is coming up soon, I figured I'd try out three of my favorite winter squashes - acorn, butternut and delicata - with three different stuffings.
A trio of winter squashes by Eve Fox, Garden of Eating blog
To make things easier on myself, I used short grain brown rice as the basis for all of the stuffings though you could just as easily use farro, quinoa, basmati rice, risotto, torn up bread, etc. I used egg as a binder and lots of fresh herbs in each one.

The stuffed delicata squash and the stuffed acorn squash were inspired by an article on winter squash that I clipped from Sunset magazine last fall although I've adapted them both slightly. I made up the butternut squash recipe after browsing through some recipes online. There is plenty of room for interpretation so please feel free to be creative with your ingredients.
A trio of baked stuffed squashes by Eve Fox, Garden of Eating blog
Hope you enjoy this smorgasbord of stuffed squash! Click below for the individual recipes.

* Sage and Nut-Stuffed Delicata Squash
* Sweet & Savory Stuffed Acorn Squash
* Red Pepper & Sausage-Stuffed Butternut Squash

Sage and Nut-Stuffed Delicata Squash

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

This delicious, vegetarian dish would make a great addition to Thanksgiving dinner. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and garlic and the sage adds a lovely, earthy note.

Delicata and Autumn Crown squashes by Eve Fox, The Garden of Eating, copyright 2014

Since delicata squash is fairly thin and cooks fairly quickly, this recipe does not require you to pre-bake the squash before filling though you can certainly do so to speed your final cooking time if you prefer. I recommend cooking the rice (or whatever grain you end up using as the basis for the stuffing - quinoa is another great option) ahead of time to make your prep easier.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Sage and Nut-Stuffed Delicata Squash
Serves 4 as a side dish or 2 as a main dish

Ingredients

* 2 delicata squashes, halved length-wise and seeded
* 2 Tbsps fresh sage,chopped
* 1/3 cup lightly toasted pinenuts, chopped
* 1/3 cup lightly toasted almonds,chopped
* 1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
* 2 eggs, beaten (use organic, pasture-raised eggs if you can get 'em)
* 1/4 cup cheddar cheese
* 1/4 grated Parmesan cheese
* 2 medium onions, finely chopped
* 4 cloves of garlic, minced
* 2 Tbsps olive oil or butter
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine the rice, eggs, Parmesan and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

You might also like:
This is Eatwell Recipe #42 - see more recipes in this series here.

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sweet & Savory Stuffed Acorn Squash (Eatwell Recipe 41)

This was my favorite of the trio of baked stuffed squashes. I find the combination of sweet and savory totally irresistable...

A trio of winter squashes by Eve Fox, Garden of Eating blog

Acorn squash requires a bit more cooking time than delicata so you will need to pre-bake before stuffing. I recommend baking in a pan with a little water to help keep the flesh moist as it cooks.

Sweet & Savory Stuffed Acorn Squash by Eve Fox, Garden of Eating blog

Sweet & Savory Stuffed Acorn Squash

Serves 4

Ingredients

* 2 large acorn squashes, rinsed, cut in half length-wise and seeded
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1 large granny smith or Fuji apple, peeled, cored, and diced
* 1/4 cup dried cranberries or currants (or both!)
* 2 tsps fresh sage, chopped
* 1/4 cup maple syrup
* 2 tsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down in a 9- by 13-inch baking pan. Pour an inch or two of water into the pan and bake until tender when pierced with a fork, 35-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the onions until translucent, 5 to 7 minutes. Add the apples, cranberries or raisins, and sage; stir often until apples have softened. Transfer to a bowl and add the sausage, rice, salt and pepper. Mix in the eggs and stir well to combine.

3. Remove the cooked squash halves from the oven, empty the baking dish of any leftover water and place the halves back inside turned upright. Fill the halves equally with the stuffing mixture and drizzle with maple syrup. Bake, uncovered until the filling is slightly browned on top, about 15 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Red Pepper & Sausage-Stuffed Butternut Squash (Eatwell Recipe 40)

Since we will undoubtedly be receiving butternut squash out the wazoo from our CSA this winter, I figured it would be a good idea to have even more tasty ways to prepare this hearty winter squash.

Eatwell Farm Butternut Squahes Awaiting Roasting

I went for a straight-up Italian style with this recipe. I was curious to see how the sweet, meaty flesh of the butternut would meld with a savory, basil-scented filling. As it turns out, quite well!

Red Pepper, Sausage & Pinenut Stuffed Butternut Squash by Eve Fox, Garden of Eating blog

Red Pepper & Sausage-Stuffed Butternut Squash
Serves 4 as a main dish

Ingredients

* 2 small-medium sized butternut squashes, rinsed, cut in half length-wise and seeded (since the seed cavity on a butternut is fairly small, I ended up gauging out more of the flesh out of the neck to make room for stuffing)
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 4 cloves of garlic, minced
* 1 large red bell pepper, cored, seeded and chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1/2 cup fresh basil, washed and chopped
* 1/4 cup fresh parsley, washed and chopped
* 1/2 cup grated Parmesan cheese
* 2 Tbsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down on a heavy baking sheet. Bake until tender when pierced with a fork, 40-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the red pepper, onions and garlic until translucent, 5 to 7 minutes. Add the basil and cook for another 2-3 minutes. Transfer to a bowl and add the sausage and rice. Mix in the eggs, Parmesan, salt and pepper and stir well to combine.

3. Remove the cooked squash halves from the oven and fill the halves equally with the stuffing mixture. Bake, uncovered until the filling is slightly browned on top, about 15-20 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, November 7, 2009

Curried Butternut Squash Soup (Eatwell Recipe 39)

curried butternut squash soup by Eve Fox, Garden of Eating blog

It's practically raining winter squash here in Berkeley. Everywhere I turn, there's a gorgeous pile of kabocha or delicata or acorn or butternut or pumpkin.

Butternut squash  by Eve Fox, Garden of Eating blog, copyright 2010

On Thursday, the first butternut squash of the season was nestled in our produce box along with beets, peppers, onions, eggplant, and apples. In just a few short months, I will probably be greeting this lovely squash with a sigh and a scowl (there can be too much of a good thing, after all) but right now, I'm in that euphoric honeymoon period when winter squash are still a delightful novelty. Butternut squash has a lot going for it -- its pretty, bright-colored flesh is sweet, hearty, and nourishing.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

This recipe calls for you to roast the squash and then curry it with spices and enrich it with coconut milk.

roasted butternut squash by Eve Fox, Garden of Eating blog

I am always pleased to find a new vegan recipe that anyone can enjoy. This one never fails to please.

curried butternut squash soup by Eve Fox, Garden of Eating blog

-- print recipe --
Curried Butternut Squash Soup
Serves 4 as a main course

Ingredients

* about 2 lbs butternut squash (or substitute with acorn squash, delicata squash, sugar pumpkin, etc.)
* 1 large onion, chopped
* 1 large ripe tomato, chopped
* 2 cloves of garlic, minced
* 2 cups vegetable stock
* 1 can of coconut milk
* 3 teaspoons curry powder or garam masala
* 1/4 teaspoon cayenne pepper (optional, or more, to taste)
* Sea salt and pepper to taste
* 2-3 tablespoons olive oil
* 2 tsps lemon juice

Directions

1. Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool enough to handle, scoop out all the flesh and reserve in a bowl.

2. Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of oil and saute the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes.

3. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so.

4. Using an immersion blender, puree the soup to a smooth consistency (this can also be done by transferring the soup in batches to a food processor or blender.) Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve.

A few more recipes you might like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Saturday, October 31, 2009

Eatwell Recipe 38: Creamy Beet Salad

Up until three years ago, I hated beets with a passion. As much as I wanted to like them, I could not quash the waves of revulsion that washed over me with each mouthful. Despite their beautiful, brilliant color and pleasing texture, the experience was just a little too close to eating dirt for me to "stomach."

But shortly after I moved to the Bay Area, I was introduced to golden beets. And to my complete surprise, I liked them. They are just as sweet as red beets but a lot milder (and less dirt-like) in flavor. Golden beets ended up serving as a sort of "gateway" beet for me, easing me into Chioggas and then finally on to the red beets that used to so offend my taste buds. Now I'm a total convert. So I was glad to see the first beets of the season -- red, with long trailing root ends and covered in dirt -- nestled in our produce box on Thursday afternoon.

Creamy Beet Salad by Eve Fox, Garden of Eating blog
Although I love pickled and roasted beets, I decided that I wanted to try something slightly different. So I tried to recreate a very tasty creamy beet salad I ate recently at Poulet, a local restaurant that serves delicious salads and roasted chickens.
Creamy Beet Salad by Eve Fox, Garden of Eating blog
It turned out quite well. I think you'll like it. A few other variations you may want to consider: adding some sliced cucumbers, substituting a little very finely minced garlic for the shallot/onion, and adding a jot of horseradish along with any number of other fresh herbs (though dill would be first on my list.)

Creamy Beet Salad
Serves 4

Ingredients

* 4-6 large beets, tops removed
* 1 shallot or small onion, minced or finely sliced
* 3 Tbsps sour cream or plain yogurt
* 1 Tbsp mayonnaise
* 2-3 tsps white wine, sherry or champage vinegar (you can also use lemon juice if you prefer that to vinegar)
* 1 Tbsp chopped fresh parsley
* 1 Tbsp chopped fresh tarragon
* Freshly ground black pepper to taste
* Sea salt to taste

Directions

1. Begin by cooking the beets. You can either boil them or roast them. Roasting will preserve more of the nutrients and concentrate the flavors better but boiling is super easy so that is usually the method I choose for simple convenience. To boil: Leave the skins on and boil for roughly 35-40 minutes (until tender when poked with a fork) then drain them and let them cool until you can handle them. Then slice or cube to your desired size and shape. To roast: preheat the oven to 400 degrees. Peel the beets and cut them into cubes then drizzle or toss with olive oil to coat and bake in a single layer on a heavy cookie sheet for roughly 40 minutes or until tender.

2. While the beets cool, make the dressing. Simply combine all the ingredients and mix well. Then toss the sliced or cubed beets and stir to combine. Refrigerate until you're ready to serve. This salad tastes good right away but will also get even better in another day as the flavors have time to blossom.

A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.
The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, October 24, 2009

Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping (Eatwell Recipe 37)

This recipe caught my eye as I was browsing the food and dining section of the NY Times web site recently. I'm a sucker for any kind of potpie and since I also like ratatouille and cornbread I figured I'd give it a try.


Eggplants

The weather here in Berkeley has suddenly turned autumnal and this dish feels very appropriate for fall -- it's hearty, comforting fare that uses up the last of the late summer vegetable bounty -- zucchini, eggplant, sweet peppers, tomatoes, basil...

Ratatouille with sausage and cornbread biscuit topping by Eve Fox, Garden of Eating blog

The sausage in the ratatouille and the cornmeal in the biscuit topping give this dish a little extra substance and interest and the fresh basil, thyme and parsley add extra flavor.This is a perfect dinner for one of the brisk, early evenings we've been having lately.

Plan to spend roughly an hour and a half making this since you have to make the biscuit dough first and then there's a bunch of slicing, dicing, roasting and sautéeing involved. It's worth the effort, though.

Ratatouille with sausage and cornbread biscuit topping by Eve Fox, Garden of Eating blog

-- print recipe --
Ratatouille and Sausage Potpie With Cornmeal Biscuit Topping
Serves 4

Ingredients

For the biscuits:
* 1 cup all-purpose flour
* 1/2 cup fine cornmeal
* 2 teaspoons sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
* 3/4 cup sour cream or plain whole milk yogurt
* Milk

For the ratatouille:
* 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
* 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
* 7 tablespoons extra virgin olive oil
* 1 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
* 3/4 pound Italian sausage, casings removed
* 1 large onion, cut into 1-inch chunks
* 1 red pepper, cored and cut into 1-inch chunks
* 3 large garlic cloves, finely chopped
* 1 1/2 pounds plum tomatoes
* 4 sprigs fresh thyme
* 1/4 cup chopped fresh parsley or basil.

Directions

1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.

2. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

3. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

4. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

5. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.

6. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

A few more recipes you might like:
Like this recipe? Click here to browse through more Eatwell Recipes.
The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, October 17, 2009

Pasta Autunnale

Pasta autunnale with roasted eggplant and zucchini, tomatoes and basil by Eve Fox, Garden of Eating blog

Fall has snuck up on me once again. All of a sudden, the days are noticeably shorter, the nights are cooler and our most recent produce box included a big bag of sweet potatoes. The box also contained a lot of other veggies that epitomize the bounty of this harvest time, including yellow cherry tomatoes, eggplant, zucchinis and basil.

Zucchini by Eve Fox, the Garden of Eating, copyright 2009

This simple but delicious dish was inspired by pasta primavera but I've changed the name to pasta autunnale (at least that is how I think one would say "autumn" in Italian) in honor of the late summer/early fall veggies in it.

Roasting the eggplant slices by Eve Fox, Garden of Eating blog

While you could certainly sautee the veggies, I recommend grilling them if you have the means -- the flavors are really delightful that way. And don't skimp on the olive oil, Parmesan cheese or basil!

Pasta autunnale with roasted eggplant and zucchini, tomatoes and basil by Eve Fox, Garden of Eating blog

Happy Fall to you and yours.

-- print recipe --Pasta Autunnale
Serves 6

Ingredients

* 1 lb of pasta, preferably spaghetti, linguine or cappellini
* 1 large or 2 small eggplants
* 2-3 medium-sized zucchinis
* 3 cloves garlic, minced or pressed
* 1 cup cherry tomatoes, washed and dried
* 1 cup basil leaves, washed and dried
* Parmesan (or Romano) cheese
* Sea salt
* Freshly ground black pepper
* Olive oil

Directions

1. Wash and dry the eggplant and zucchinis and cut into 1/4 inch thick slices, keeping the thickness as uniform as possible. Toss with olive oil, salt, and pepper and the garlic. Add enough oil to coat all the slices.

2. Put on a pot of water to boil for the pasta and then fire up the grill. Grill the veggies (most likely you'll have to do this in batches unless you have a really big grill) over medium heat until soft all the way through. Cook the pasta while you're grilling the veggies.

3. When the pasta is al dente, drain, rinse briefly with cold water and toss with olive oil. Then chop the basil and halve the cherry tomatoes.

4. Place the pasta in a wide, shallow bowl and add the roasted veggies, tomatoes and basil then toss until everything seems evenly distributed. Grate the Parmesan cheese over everything (be liberal with it!), add a few grinds of black pepper and serve.

A few more recipes you might like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox