Posts Tagged food blog

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.

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.

Pumpkin Pancakes with Cream Cheese Butter

We are officially in the throes of pumpkin season. For as much as I gripe about pumpkin spiced lattes and other seasonal pumpkin atrocities, I really do love pumpkin. It’s a fantastic and versatile winter squash. Pumpkin is phenomenal in a myriad of baked goods – cakes, cookies, pies, etc – but pumpkin also tastes great in soups and stews, salads, curries, and other savory applications. (Let it be known that I will never, ever, ever like pumpkin in a latte. It’s not happening, people.)

Of all the pumpkin preparations, however, the pumpkin pancake is my favorite. Pumpkin pancakes are the epitome of comfort food. They’re good eats, plain and simple.

I’ve been making a version of this recipe for years, but haven’t posted it on the blog until now. (I’ve been holding out on y’all!) These pancakes are fluffy and moist and they actually taste like pumpkin. They’re so damn good. I wish I could take credit for the cream cheese butter, but I borrowed the idea from Utopia Cafe in Portland, OR. I think the cream cheese butter is a brilliant and decadent addition to the pancakes. You must try it for yourself.

Lastly, this post is dedicated to my sister, Danielle. She’s the only person I know who loves pancakes more than I do, and has a strange obsession with the pumpkin pancakes at IHOP. I simply can’t eat pumpkin pancakes without thinking of her.

Pumpkin Pancakes with Cream Cheese Butter

Serving Size: 8 small pancakes

Ingredients

1 cup pumpkin puree
1 3/4 cups milk
1 egg
2 tablespoons vegetable oil
2 cups all purpose flour
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons cream cheese (room temperature)
2 tablespoons butter (room temperature)

Instructions

To make the cream cheese butter, mix together equal parts cream cheese and butter. This can be done using a spatula or an electric mixer. Blend until well combined. (Note: I do not sweeten or season the cream cheese butter, as I pour syrup over the cream cheese butter and pancakes.)
In a large bowl, combine the wet ingredients (milk, pumpkin, egg, and oil). In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices. Fold the dry ingredients into the wet ingredients. Stir until combined, do not over mix.
Heat a lightly greased griddle or skillet over medium-high heat. (Note: you know the pan is ready when water droplets dance across the surface of the pan.) Pour batter into small circles on the pan and allow each pancake to cook for 1-2 minutes per side, or until golden brown on each side. Serve pancakes warm, with cream cheese butter and maple syrup.

Notes

Adapted from Inspired Taste.

http://rosemarried.co/2013/11/04/pumpkin-pancakes-cream-cheese-butter/

Apple & Thyme Custard Tart

A couple of weeks ago, I went apple picking in Hood River with my friend Adriana.

Long before we picked our buckets apples, we had grand plans for them. Adriana wanted to try her hand at apple butter for the first time. I was determined to make a simple and unsweetened rustic applesauce. There would be cakes and pies and galettes galore.

When I got home, I realized that I had picked a never-ending supply of apples. I successfully made (and canned) a batch of unsweetened chunky applesauce (and it was delicious). I made rosemary apple butter. I made butternut squash and apple soup (twice!).

After all of that, I still had apples.

I knew what I had to do with the rest of the apples — they needed to be baked into delicious treats — but I was a little hesitant. Truth be told, I’m a little terrified of baking desserts. It’s not that I don’t like dessert. On the contrary, I really, really like dessert. I just didn’t do a whole lot of baking in my younger years. You see, my sisters are the bakers in my family. I’m the cook. (I make Thanksgiving and Christmas dinner and they make all the pies. It’s tradition.)

All of that to say, I’m a little bit rusty in the baking department. It had been awhile since I’d made a proper tart dough, and I was a little bit nervous for how it would turn out. Thankfully, it turned out beautifully. It’s such a simple tart, and it really highlights the beauty of perfectly ripe apples. It’s simple, seasonal, and it might be my new favorite dessert. I’m not so sure what I was afraid of, but I’m glad I rolled up my sleeves and dove into a little seasonal baking.

I should do this more often.

Apple & Thyme Custard Tart

Serving Size: 8

Ingredients

TART FILLING:
4 crisp apples (peeled, cored, and thinly sliced)
2 eggs
1 cup sugar
1 cup heavy cream
1.5 teaspoons vanilla extract
2 teaspoons fresh thyme
1 teaspoon grated nutmeg
***********************************************
TART DOUGH:
1 cup powdered sugar
1.5 cups all-purpose flour
Pinch of salt
1/2 cup salted butter (1 stick), room temperature
1 egg

Instructions

In a small bowl, sift together the powdered sugar, flour, and salt.
Using an electric mixer, beat the butter until smooth. Add the egg and dry ingredients, and beat until the mixture comes together as an evenly formed mass. Wrap dough in plastic wrap and place in the refrigerator for at least 30 minutes. (Dough can be made one day ahead of time.)
Once the dough is chilled, roll dough into a thin circle (slightly larger than your tart pan). Working quickly, line the tart pan with the dough. Trim off any excess dough that hangs over the edges. Prick the bottom of the crust with a fork a few times.
Toss apple slices with lemon juice, nutmeg, and half of the thyme. Working from the outside toward the center, lay the apple slices in the tart shell in a circular pattern, overlapping them slightly.
Gently whisk together the eggs, sugar, cream, and vanilla, until just combined. Pour the custard mixture over the apple slices. Sprinkle the rest of the thyme over the custard and apples.
Bake tart at 375 F until the crust is golden and center is set, 30 to 40 minutes. (Note: if you find your crust is browning too quickly, cover the tart with aluminum foil for the duration of baking.) Allow the tart to cool before serving.

Notes

Adapted from Joanne Chen’s recipe on Gothamist.com

http://rosemarried.co/2013/10/25/apple-thyme-custard-tart/

Spiced Cider and Bourbon Punch

I’ll admit it, I’ve been hesitant about saying goodbye to summer.

Blame it on my California roots, but I’m a sucker for sunshine and blue skies. I like summer, a whole lot.

But, then, October creeps up on me and surprises me in the best possible way. Fall is a magical time in the Pacific Northwest. The leaves are turning and the trees are gorgeous shades of yellow, orange, and red. The days are sunny and crisp. All around the city, people are donning jackets, hats, and scarves. It’s really quite lovely.

When I think about it, saying goodbye to summer isn’t such a bad thing at all. There’s a lot to be celebrated, so I’m embracing autumn and all that it brings.

This cocktail is the perfect drink to usher you into the fall season. This cocktail strikes a perfect balance between the sweetness of apples, the spice of ginger and cinnamon, the brightness of lemons, and the warmth of bourbon. This ‘punch’ is sweet, but not too sweet. The spices are present, but not overpowering. The drink contains no added sugar, only the sugar that is present in the apple cider.

All of that to say, cheers to the changing of seasons!

Bourbon & Spiced Cider Punch

Ingredients

For the spiced cider:
1 quart pure apple cider (No added sugar, seasonings, or preservatives.)
4 cinnamon sticks
1 teaspoon cloves
1 teaspoon whole allspice berries
Several thin slices of fresh ginger (1 small knob of ginger)
3-4 large strips of lemon zest
For the cocktail:
3 oz. spiced apple cider
1½ oz. quality bourbon (I used Buffalo Trace.)
1 tsp. fresh lemon juice
Lemon wedge for garnish

Instructions

In a large pot, combine apple cider and spices. Allow to simmer for at least 30 minutes, until cider is fragrant and infused with the spices. Remove from heat and allow to cool. (The spiced cider can be made ahead of time and stored in the fridge for a few days).
To make the cocktail, combine the bourbon, spiced cider, and lemon juice in a shaker or glass. Stir (or shake) and pour over ice. Garnish with a lemon slice. Enjoy!
(Note: This punch can be pre-mixed and stored in an airtight container in the fridge for 2-3 days.)

http://rosemarried.co/2013/10/13/spiced-cider-bourbon-punch/

Adapted from Saveur

On Mushroom Foraging + A Recipe for Cream of Chanterelle Soup

For most of my life, I despised mushrooms. I hated the taste and color of mushrooms, but most of all I hated their slimy texture. I viewed mushrooms as an obstacle between me and a delicious slice of pepperoni pizza.

Granted, I had good reasons for hating mushrooms. When I was a kid, I ate a small handful of mushrooms I found growing in the backyard. My mom freaked out, naturally, and had me take some sort of medication that forced me to puke up all the potentially poisonous mushrooms. It was not my finest hour. In fact, I remember the whole experience was absolutely miserable.

That day, I decided I hated mushrooms and I never looked back.

Fast forward 20+ years and I am now living in Oregon. I am married to a mushroom-loving Oregonian. Mushrooms grow like weeds in Oregon, so I am literally surrounded. Eventually, I gave in. I can actually remember the first bite of a mushroom I tried that I actually liked. It was a morel that had been sauteed in a bit of butter — and it was nothing like those sad, grey mushrooms slivers I habitually pick off my pizza. It was meaty and dense, full of flavor and texture. It was delicious.

And now, I find myself wandering in the woods in search of wild mushrooms. I’m that person. (To be fair, I still don’t get mushrooms on my pizza. Old habits die hard, I suppose.) I have been converted to the wonderful world of mushrooms, and there is no looking back.

Here’s the thing, I am very new to the world of mushroom hunting. I am no expert, by any stretch of the imagination. But, I think that foraging for mushrooms is a blast and I thought I’d share a few tips and tricks with you all.

The first rule when hunting for mushrooms, is know thy mushroom. Do your homework! Buy an identification guide. Before you go picking (and eating!) wild mushrooms, you should know what you’re looking for. Secondly, be safe! Do not hunt for mushrooms on private property and be sure to wear bright colors when wandering about in the woods. Lastly, pack lightly. When I forage for mushrooms I bring a knife (to cut/harvest the mushrooms), a sack for carrying the haul (burlap or something porous, so the mushrooms will spread their spores), a bottle of water, and my iPhone (for Instagramming, of course). That’s really all you need!

Since we are in the midst of chanterelle season, here a few notes about hunting for these particular mushrooms. (Thankfully, chanterelles are one of the easier mushrooms to identify and there aren’t many ‘false’ chanterelles.) Chanterelles do not have typical gills like other mushrooms, rather, they have shallow ridges. Chanterelles are not hollow and they are usually orange in color and grow out of the moss and dirt. (Note: there is a variety of mushroom that looks something like a chanterelle and it grows on wood. Chanterelles only grow out of the ground and do not grow on wood, which is a helpful identifying tip).

As I said, I’m no expert. I’m very new at this, but I’m having a blast! Oregon is teeming with an amazing array of mushrooms, and I’ve only begun to scratch the surface. I can’t wait for more mushroom hunting adventures! As for now, I have chanterelles coming out my ears. :) My last few foraging trips have been quite successful and I’ve cooked a lot of chanterelles in the past few weeks. Of all of the recipes I’ve tried, this one is my favorite, so I thought I’d share. Keep in mind that this recipe does not have to be made with foraged chanterelles — you can also purchase them in stores!

Cream of Chanterelle Soup

Serving Size: 4

Ingredients

1 pound chanterelle mushrooms, cleaned and roughly chopped
4 large shallots, diced
2 garlic cloves, minced
1 bay leaf
4 sprigs fresh thyme
2 tablespoons butter
2 cups chicken (or vegetable) stock
1 cup heavy cream
Salt, pepper, nutmeg and cayenne

Instructions

In a large pot, melt butter over medium heat. Cook shallots and garlic in butter for 5 minutes, or until translucent.
Add chanterelles and continue to cook for 5-10 more minutes, or until all the liquid has evaporated.
Pour in the chicken stock, bay leaf, thyme, and season with salt, pepper, nutmeg, and cayenne. (Be sure there is enough liquid to full cover the mushrooms.) Bring to a boil and then lower to a simmer. Cook for 30 minutes.
Remove bay leaf and thyme stems. Using an immersion blender (or food processor), puree the soup. Stir in the cream and return the pot to the stove and cook for 10 minutes. Taste, and adjust seasonings as needed.
Optional garnish: cook a few cook a few extra chanterelles with butter, salt, and pepper for 5-10 minutes over medium heat. Sprinkle the mushrooms atop the soup for added texture and color.

Notes

Adapted from Saveur

http://rosemarried.co/2013/10/02/hunting-mushrooms-recipe-cream-chanterelle-soup/

Feast Wrap-Up: A Wonderful Food-Filled Blur of a Weekend

This past weekend was a blur. A wonderful and delicious blur, filled with food and wine, friends and famous chefs, and a whole lot more. Feast is truly an incredible event and I am so grateful that I was able to take part in some of the festivities. Truth be told, I don’t think I’ll ever be hungry again, but that’s fine by me.

As for event highlights? I’m not even sure where to start! First, there was The Sandwich Invitational. I attended the event with the Bunk Sandwich guys, and it was a blast. They made Pork Belly Tortas with Jalapeno Slaw and Pickled Pineapple (and they had a Mariachi band at their booth! so good!). That same night, I got to meet Chris Cosentino and Duff Goldman and we got in a conversation about 50 Shades of Grey. Go figure. I drank a 20 year old Pinot Noir from Archery Summit. I ate baked potato ice cream (A Salt & Straw/Michael Voltaggio collaboration). I attended a panel on transparency in GMO labeling. I watched a fish monger and butchering competition, right after building myself the most epic Bloody Mary from the VIP Bloody Mary bar by Elephant’s Deli. (If you’re curious, I garnished my Bloody Mary with: a roasted beet, pickled green bean, Peperoncini, Aardvark hot sauce, and an entire smoked pork rib. Yep.)

I managed to snap a few photos throughout the event and have posted a few here, for your enjoyment. Take a look!

Whole Foods Market gave out custom screen-printed tote bags at the Oregon Grand Bounty Tasting.

I tasted this 1993 Oregon Pinot Noir at the Archery Summit Happy Hour event. It was amazing.

The Spicy Bee and I, drinking rosé and Stumptown cold brew while waiting in line for our tote bags. The best kind of double fisting.

Ben Jacobsen, of Jacobsen Salt Co. Love him.

Bunk Sandwiches Pork Belly Torta with Jalapeno Slaw and Pickled Pineapple. This was their entry in the Sandwich Invitational.

A gorgeous pickle amuse with house-cured roe, from Picklopolis.

The epic and overwhelming garnish bar at the Elephant’s Bloody Mary bar.

All of that to say, it was an incredible and unforgettable weekend. Until next year, Feast Portland!

Summer Corn and Vegetable Chowder

I hate to break it to all you pumpkin-loving peoples, but summer isn’t over yet.

I know that it is September, and signs of fall are all around us: school is back in session, leaves are starting to turn, and pumpkin spice lattes are back. (I think? I don’t actually drink them as I think they taste like crap.)

Let me remind you all that it is still technically summer. Fall begins on September 22nd, and until that day comes I plan on enjoying every last drop of summer. I want to laze in the sun and drink a Stiegl Radler. I want to BBQ and eat all of my meals outdoors. I want to eat cherry tomatoes like candy, straight off the vine.

Homemade corn stock.

This soup walks the fine line between summer and fall. It is warm and cozy, which is perfect for chilly September nights. But, the soup is made from a mix of ripe summer vegetables, so at the same time the soup is bright and vibrant.

Really, it’s quite perfect for this time of year.

Summer Corn and Vegetable Chowder

Serving Size: Serves 4-6

Ingredients

FOR THE CORN STOCK:
6 raw corn cobs (white or yellow), kernels cut off
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 red chili pepper
1-2 cloves garlic, smashed
Salt, to taste
FOR THE CHOWDER:
1 small zucchini
1 small yellow summer squash
1 red bell pepper
3 red potatoes, skin on
1 small white or yellow onion, peeled
3 sprigs fresh thyme
4 cups corn stock (or chicken/vegetable stock)
1.5 cups fresh corn kernels (I used a mix of white & yellow corn)
1 cup cream
Salt & pepper, to taste
Minced green onions (for garnish)

Instructions

Make the corn stock (can be done ahead of time): Place corn cobs, bay leaves, 4 thyme sprigs, peppercorns, and red chili in a stock pot. Fill the pot with water, enough to cover the corn cobs (about 2 quarts). Bring to a boil, then reduce heat and allow the stock to simmer for at least 1 hour. Strain and store in the fridge until use.
To make the soup, first dice the onion. In a dutch oven or large soup pot, head 1 tablespoon of olive oil over medium heat. Cook the onion for 4-5 minutes, until soft. Meanwhile, wash and trim the zucchini, squash, bell pepper, and potatoes. Dice all the vegetables into very small cubes. Add the squash and bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the corn stock and add the diced potatoes and thyme sprigs. Simmer for 20-30 minutes, or until the potatoes are fork tender. Add in the corn kernels, cream, and season with salt and pepper. Simmer for another 5-10 minutes. Taste, and adjust seasonings as needed. Serve warm and garnish with minced green onions or chives.

Notes

Adapted from Simple Bites.

http://rosemarried.co/2013/09/08/summer-corn-vegetable-chowder/