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Harissa-Stewed Butternut Squash

When I first moved to Portland from Los Angeles, I was told that I must eat at Toro Bravo. I was warned that the restaurant doesn’t take reservations. I was told to expect a long (2+ hour!) wait. But, everyone declared that the wait was worth it.

The people of Portland have long adored Toro Bravo, but I just couldn’t find it in me to wait for two hours for dinner. I’m far too impatient (and I knew I would get far too hangry).

That said, it took me 4 years to finally visit Toro Bravo. I planned to arrive early on a weeknight, in hopes to evade the crowds. Much to my surprise and delight, I was seated right away. Over the course of the evening, I tried a number of different dishes and they were all ridiculously good. However, there was one dish that stood out above the rest: the Harissa-stewed butternut squash. It was incredible — smoky, spicy, rich, warm, and comforting. I devoured the squash and considered ordering another. (And, yes, I’ll admit that I should have tried Toro Bravo years ago. Why did I wait so long?!)

I’ll admit that I crave this dish often. It’s completely addicting. I’ve braved the lines at Toro Bravo a couple of times since that night, specifically for the squash. You can image my elation, then, when I discovered that the new Toro Bravo cookbook included a recipe for the dish!

Let me tell you, the ability to make this dish at home is a real game changer. I might never leave my house again, except to go to the store for more squash and harissa.

harissa squash

TORO BRAVO’S HARISSA-STEWED BUTTERNUT SQUASH
Adapted from “Toro Bravo: Stories. Recipes. No Bull.” and Portland Monthly Magazine.

Notes on the recipe: The original recipe calls for Rose Petal Harissa, but says that you can sub regular harissa. I used regular harissa, but the kind I have is particularly spicy, so I cut it with a bit of tomato paste (which also added color and flavor to the dish).

INGREDIENTS:
1 butternut squash (2–3 lb)
4 tbsp butter
Salt and pepper
1 tbsp olive oil
1 tsp smoked paprika
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tbsp harissa
2 tbsp tomato paste
1 1/2 cups heavy cream
Several dollops soft goat cheese

METHOD:

1. Using a sharp knife, halve the squash. Trim off the skin, scoop out the seeds, and dice into 1/2″ cubes.
2. Heat two large skillets over medium-high heat. Place two tablespoons of butter in each pan. Once the butter has melted and is beginning to brown, place half of the squash in one pan and half in the other. Season squash with salt and pepper.
3. Allow squash to cook untouched for the 3 minutes, or until brown on one side. Toss and allow the squash to cook a few more minutes, until nicely browned.
4. Pour squash into one pan, remove from heat, and set aside. Add a bit of olive oil to the empty skillet and cook onion and garlic over medium-high heat. Stir often and cook for 2-3 minutes.
5. Add the squash into the pan with the onions and garlic, and stir to combine. Add in the harissa, cream, tomato paste, and paprika. Allow to cook, uncovered, until squash is fork tender and beginning to fall apart (30+ minutes). Taste, and adjust seasonings if needed.
6. Pour the mixture into shallow baking dishes and sprinkle dollops of goat cheese over the top. Broil for 3-4 minutes, until nicely browned. Serve immediately.

Happy New Year: La Luna Rosa Cocktail

Here’s to a new year, to new adventures and new beginnings. My resolutions are simple this year: I want to read more. I want to spend more time outdoors. I resolve to make my bed, every single day. I want to be a better listener, a better wife, a better friend. I resolve to compliment more and criticize less.

I created a cocktail for New Year’s Eve and thought I would share it with you all. New Year’s Eve has come and gone, but I’m an advocate of drinking bubbles year round. I call this drink La Luna Rosa (The Pink Moon). It’s refreshing, unique, and delicious. Simply mix together equal parts Tequila (Anejo or Reposado), sparkling wine, and fresh squeezed grapefruit juice. Top with a few dashes of Peychaud’s bitters. Serve up. It’s as simple as that.

Happy new year, friends. May this be the best year yet.

xoxo,
Lindsay

Coconut and Date Granola + A Handmade Holiday DIY Gift Guide!

I’ve said it before and I’ll say it again: I really love Christmastime. It may sound cheesy, but I do believe this is the most wonderful time of the year.

Each and every year, I write out my thoughts on Christmas and include a handmade holiday gift guide. This year, I’m going to keep it short and sweet. I’ll include some of my text from last year’s post, as I think it sums up all that I want to say.

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I love Christmas: I love the baking, the decorations, the gifting, the crafting, the music, the family, the traditions, and the nostalgia of it all.

If only it were as simple as that. But there’s the ugly side of Christmas: The shopping malls, the parking lots, the Black Friday lines. The anxiety, stress, and despair. The wish lists, greed, credit card debt, and consumerism. The poor, the broken, the forgotten, the needy.

It’s all so unsettling.

But four years ago, I watched one short video (from the wonderful folks at The Advent Conspiracy) and it changed the way I do Christmas. The message was so simple and clear: Love All, Spend Less, Give More.

Those six little words pack quite the punch. They’ve given me a new outlook, they’ve given me hope. Christmas is different, in the best way.

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For the past four years, I’ve made most of my Christmas gifts. I find so much joy in the process and I have a ton of fun getting creative with gifts. I don’t pretend to be superwoman and I certainly don’t try to take on too much. I do purchase gifts from local businesses and artisans, and I’ll also pick up things at vintage and thrift stores.

This year, I put together A Handmade Holiday Pinterest Board, with 25 handmade gift ideas. There’s a little something for everyone – ornaments, terrariums, spice blends, jams, sauces, and more. Take a look!

Lastly, I am including a simple and delicious recipe for homemade granola with coconut, almonds, and dates. I plan on giving jars of this granola to various friends and family for Christmas.

You can’t go wrong with the gift of granola!

Coconut and Date Granola | Rosemarried

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Coconut Granola with Dates and Almonds

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup olive oil (or vegetable oil)
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 3 cups oats
  • 1 cup shredded coconut
  • 1/2 cup roasted coconut chips (from Trader Joe’s)
  • 1/2 cup toasted almonds
  • 1 cup dried dates, pits removed and roughly chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cardamom
  • Generous pinch of sea salt

Instructions

  1. Preheat the oven to 325°. Line two baking sheets with parchment or a Silpat.
  2. In a small pot, heat the coconut oil, olive oil, and honey over low heat. Whisk together until coconut oil is melted and the mixture is combined. Remove from heat and stir in vanilla and spices.
  3. In a large bowl, toss together the oats, shredded coconut, and chopped dates. Toss with the honey and oil, to coat. (Note: I don’t add in the toasted almonds and coconut chips until after baking.)
  4. Pour onto prepared baking sheets. Using a spatula, spread granola into an even layer.
  5. Bake for 15-20 minutes, or until granola is golden brown. Check granola every 5 minutes and stir, if needed. Allow the granola to cool on the baking sheets. Once cool, mix in the coconut chips and toasted almonds. Store in airtight containers in the pantry. Granola will keep for 1-2 weeks.

Notes

Adapted from La Casa De Sweets

http://rosemarried.co/2013/12/17/handmade-holiday-coconut-date-granola-diy-handmade-holiday-gift-guide/

Sparkling Cranberry and Brie Tartines

I wish I could take credit for this recipe, but I just can’t. I did not come up with this idea (but I really wish that I had). No, my friend Beyth discovered these sparkling cranberry bites on Pinterest and then made them for a friend’s baby shower. I was immediately obsessed with these pretty little appetizers. They’re just so darn pretty, festive, and delicious. As if that’s not reason enough to make them, these cranberry bites are also really easy to assemble.

The original recipe is really simple, and I didn’t adapt it much. I followed her instructions to a T, and made two slight alterations during my assembly of the tartines. I used brioche toasts (from Trader Joe’s) instead of standard crackers and I used my Cranberry Sauce with Juniper and Orange as the chutney element. Other than that, I stuck to the recipe!

Rather than post my ever-so-slightly adapted version, I’ll just link you to the original recipe. If you’d like to make these sparkling cranberry bites, refer to the full recipe at Yummy Mummy. (Beware: this recipe makes a lot of sparkling cranberries. I still have some leftover!)

The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Aside from the turkey, I’d argue that stuffing is the most important Thanksgiving dish. Stuffing is an absolute classic. Never mind the fact that we don’t actually stuff the turkey with stuffing anymore (it’s a health risk!), this classic still has it’s place on the Thanksgiving table.

I’ll admit, however, that I’m not crazy about the classic all-American Stouffer’s stuffing. I prefer a rustic, bread-pudding-esque stuffing. I like stuffing with flavor and texture and contrast. Stuffing should not be a lump of mushy bread, rather, a good stuffing is moist, rich, and perfectly crisp and brown along the edges.

This particular stuffing recipe highlights some of Oregon’s finest ingredients: chanterelles and hazelnuts. We are nearing the end of chanterelle season in Oregon, so I wanted to create a stuffing that highlighted these wonderful mushrooms. The chanterelles add a buttery richness to the stuffing, and the hazelnuts lend a delicious and nutty crunch. This stuffing is simple, elegant, and seasonal. If I may say so, I think it would make a wonderful addition to your Thanksgiving table.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be talking about our Ultimate Oregon Thanksgiving recipes (including this recipe). It’s going to be a blast, so be sure to listen in!

Northwest Stuffing with Chanterelles and Hazelnuts

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The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Serving Size: 8-10

Ingredients

  • 1 stick (8 tablespoons) salted butter
  • 3 shallots, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 small yellow onion, peeled and diced
  • 3 teaspoons fresh thyme leaves
  • 3/4 pound chanterelle mushrooms, cleaned and roughly chopped
  • 1⁄2 cup white wine
  • 1 cup (or more) chicken stock
  • 8 cups cubed brioche bread (can substitute high quality white or sourdough bread)
  • 2 tablespoons sage leaves, minced
  • 3⁄4 cup roasted hazelnuts, roughly chopped
  • 2 large eggs
  • 1.5 cups heavy cream
  • Salt & freshly ground black pepper

Instructions

  1. Can be done ahead of time: To make stuffing, you’ll need dry/stale bread cubes. If you’re working with fresh bread, you’ll need to manually dry out the bread cubes. To do this, arrange the cubes on baking sheets in a single layer. Bake in a 300 degree oven, tossing occasionally, until the bread is crunchy and golden brown (about 15 minutes).
  2. To make the stuffing: Preheat oven to 350 F. Lightly grease a 9×13 baking dish.
  3. Melt the butter in a large skillet over medium heat. Add shallots, onion, and garlic and cook for 3-5 minutes, or until translucent. Add the mushrooms and 1 tsp of thyme. Cook for 5 minutes, or until the mushrooms have released their liquid and the liquid has evaporated. Add in the white wine and continue to cook, until the liquid has mostly reduced. Add in 1/2 cup of stock and cook until there is very little liquid left in the pan. Season with salt and pepper, to taste. Set aside until use.
  4. In a large bowl, toss together the bread cubes, hazelnuts, sage, thyme, and sauteed mushrooms. In a small bowl, whisk together the cream, eggs, and remaining chicken stock. Season with salt and pepper. Pour the cream mixture over the bread mixture and toss to coat. Spread the stuffing into the prepared pan. If the mixture seems dry (it should be moist), pour a bit of chicken stock over the top of the stuffing. Cover with foil and bake for 30 to 40 minutes. Remove foil and bake another 15 minutes, or until golden brown.

Notes

Recipe adapted from NY Magazine

http://rosemarried.co/2013/11/20/northwests-best-stuffing-with-chanterelles/

Cranberry Sauce with Juniper and Orange

When it comes to Thanksgiving, I’m a total traditionalist. I don’t stray far from the classics, and I stick with what I know and love. My Thanksgiving table usually includes the following items: a turkey, mashed potatoes, gravy, sweet potatoes, stuffing, Brussels sprouts and/or green beans, cranberry sauce, my Grandma’s rolls, and a green salad. I wasn’t lying when I said I’m a traditionalist. This is a very typical Thanksgiving spread.

Granted, that doesn’t mean that I do the things the same way every year. On the contrary, I’m always looking to improve and update the Thanksgiving classics. While I insist that there must be cranberry sauce on the table every Thanksgiving, I don’t want the same old cranberry sauce every single year. So, I try to switch things up a bit every year.

This year, I decided to can my own cranberry sauce. I adore cranberry sauce and am often frustrated by the fact that you can only find it in stores during the holidays. If given the option, I would probably eat a turkey cranberry sandwich for lunch every day of the year. I also love cranberry sauce when it’s baked with brie cheese and wrapped in puff pastry. I love cranberry hand pies. You get the idea…

So, I decided to make a big batch of cranberry sauce to last me through the winter. I tried out a few different cranberry sauces this year and I eventually settled on this recipe. It’s lovely. The Juniper berries give the sauce a really interesting hint of fresh, green pine. The orange juice adds balance and brightness. And, the honey and brown sugar combine to round out the sauce and give it just the right amount of sweetness. (Note: This cranberry sauce is quite tart, but you could easily up the sugar levels depending on your taste and preference.)

Whatever your holiday traditions may be, I’d encourage you to include this cranberry sauce on your Thanksgiving table this year. I think you’ll be pleasantly surprised.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be talking about our Ultimate Oregon Thanksgiving recipes. It’s going to be a blast, so be sure to listen in!

Happy (almost) Thanksgiving!

Cranberry Sauce with Orange and Juniper | Rosemarried

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Cranberry Sauce with Juniper and Orange

Serving Size: 6 pints

Ingredients

  • 12 cups fresh organic cranberries
  • 3 cups orange juice
  • 1 cup red wine
  • 2 tablespoons dried juniper berries
  • 3 sprigs fresh rosemary
  • The zest of 1 orange
  • 3/4 cup honey
  • 1/2 cup brown sugar

Instructions

  1. Wash and sterilize jars and lids and prepare a hot water bath for canning.
  2. With a mortar and pestle, crush and grind the dried Juniper berries.
  3. In a large pot, cook 10 cups of cranberries (reserve 2 cups for later), orange juice, wine, rosemary, and orange zest. Bring to a boil and then reduce heat to medium-low and simmer, uncovered, for 15 minutes.
  4. Add in most of the honey and brown sugar, and stir. Taste the sauce and add the rest of the honey and sugar, if needed. (I found that even with the honey and brown sugar, the sauce is still quite tart.) Add additional juniper, rosemary, or orange juice if necessary.
  5. Simmer until sauce thickens and reaches desired consistency, stirring occasionally. (15+ minutes)
  6. Once the sauce has thickened to your liking, add the remaining 2 cups of cranberries. Raise the heat and bring the mixture to a boil. Stir occasionally and cook for 5 minutes.
  7. Fill hot, sterilized jars with the cranberry sauce, leaving 1/4″ of head space. Remove air bubbles, wipe down the rims of the jars, and place lids and rings on each jar. Process in a boiling water bath for 15 minutes.

Notes

Adapted from Local Kitchen Blog

http://rosemarried.co/2013/11/18/cranberry-sauce-juniper-orange/

Roasted Delicata Squash Rings with Mast-o-Khiar Yogurt Dip

My husband and I are part of a small and informal supper club/dinner group. We jokingly refer to these gatherings as “The Beet Goes On”, mostly due to the fact that beets always manage to appear on the menu. (Apparently, we’re all big beet fans.)

Truth be told, it doesn’t seem right to call this group a supper club. Really, it’s just five friends who like to cook food and drink wine. It’s as simple as that. We all take turns hosting, cooking, and menu-planning and we always have a great time. We feast, we talk, and we indulge in a few nice bottles of wine. It’s damn near perfect.

A few weeks ago, The Beet Goes On crew gathered at my house. I knew I wanted to make something special for the group, and I had been pouring over recipes, blogs, and cookbooks for weeks. Eventually, I settled on a Middle-Eastern (Israeli/Persian/Moroccan/etc) theme for the dinner. We dined on Shakshuka, Harissa roasted carrots & beets, feta and olives, lemony cous cous salad, flat bread, and delicata squash rings with mast-o-khiar yogurt dip. Let me tell you, it was a feast fit for kings. (Lest you think I’m giving myself all of the credit, my dinner guests made some of the sides. This was a group effort!). However, of all of the dishes we ate that night, the squash and yogurt combo was my favorite. The squash was sweet and spicy, and the yogurt dip was tangy, creamy, and refreshing. They just worked so well together.

Mast-o-Khiar is a Persian dip, which is relatively similar to a traditional Tzatziki. It is traditionally made with yogurt, cucumber, and mint. I got the idea from 101 Cookbooks, who garnishes her mast-o-khiar with rose petals, dried cranberries, and toasted almonds. I took mine in a slightly different direction, and used toasted almonds, pomegranate seeds, and a touch of flat leaf parsley. I thought it worked rather well.

Mast-o-Khiar Yogurt Dip | Rosemarried

ROASTED DELICATA SQUASH WITH MAST-O-KHIAR YOGURT DIP
Inspired by and adapted from 101 Cookbooks

For the roasted squash:
1-2 small delicata squash
1 tablespoon olive oil
Salt & pepper
1.5 teaspoons cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg

For the dip:
2 cups Greek yogurt
2 cloves of garlic
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1/2 teaspoon kosher salt
1 small cucumber, peeled, seeded, and finely diced
High quality extra-virgin olive oil
1/3 cup toasted almonds
1/3 cup pomegranate seeds
A few sprigs of flat-leaf parsley

To make the dip:

Peel the garlic cloves and place on a cutting board. Sprinkle the garlic cloves with salt, then mash or chop into a paste. Combine the garlic paste with the yogurt, dill, and mint. Refrigerate until you’re ready to serve. When ready to serve, stir in the diced cucumber and season with salt & pepper, to taste. Spoon into a serving dish and drizzle with olive oil and garnish with toasted almonds, pomegranate seeds, and chopped parsley.

To roast the squash:

Preheat the oven to 400 degrees F. Wash the squash and leave the skin on. Note: You could slice the squash into rings and de-seed each individual ring, but I prefer to de-seed the squash in one fell swoop. Here’s how you do it: Slice a 1/4″ or 1/2″ round off the top and bottom of the squash (discard these pieces). This should expose the soft center, and allow you to remove the seeds. Take a butter knife and insert it into the center of one of the exposed ends of the squash. Move the knife in a circular motion, and carve through the center of the squash from top to bottom, loosening seeds as you go. Make sure the knife penetrates through to the other end of the squash, and the seeds should fall right out. Once the squash is de-seeded, slice the squash into 1/4″ rings. Toss these rings with olive oil, salt, pepper, and spices. Lay squash rings in rows on a line baking sheet and bake for 12-15 minutes, or until fork tender and golden brown. Allow to cool slightly before eating.