Tag Archives: fall foods

Chorizo and Cornbread Dressing

Let me start with the simple fact that any stuffing or dressing that I would serve my family along with a Roasted Turkey needs to have some type of sausage meat in the recipe. This rule was served hard and fast by my niece many years ago. Allow me to quote her very words, ” don’t mess around with the stuffing Aunt Mare”!  So when I was messing around in the kitchen working on a new dressing recipe, two things were clear, the recipe had to be so good that the family could accept a new version of one of their favorite dishes and the recipe needed to include sausage meat. I choose a wonderful soft chorizo to breakdown and fry up for this dressing. I brought a prepared cornbread to save time, toasted it in the oven and this was the base. Next it was matter of adding some of my favorite flavors together, including fresh corn and sage. This dressing was a big hit with my family including my niece. I predict this will be a big hit for your Thanksgiving as well.

From by the bay, wishing you yummy sausage dressing food memories!

Maryann



blog cornbread dressing 2012


Chorizo and Cornbread Dressing

Serves 6

6 cups stale cornbread, cut into 1/2” cubes and toasted

1 pound soft chorizo meat, remove casings

4 tablespoons unsalted butter

2 large celery stalks, chopped

1 large Vidalia onion, chopped

2 cups fresh corn kernels ( or 1 10 ounce bag frozen corn kernels)

2 cloves garlic, minced

2 teaspoons fresh thyme, minced

1 tablespoon fresh sage, chopped

1/8 teaspoon dried rubbed sage

1 teaspoon fine sea salt

2 cups low sodium chicken stock

1/2 teaspoon fresh ground black pepper

Directions

To make dressing place a large skillet on medium heat and cook chorizo, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add the celery and onion. Saute ingredients together until softened about 10 minutes. Add the garlic and corn, cook another 1 to 2 minutes. Add the herbs and cook another minute. Remove from heat and add to the bowl with the cooked chorizo meat. Add the bread cubes and chicken stock to the bowl. Mix the ingredients together and season with salt and pepper. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. Remove from refrigerator and allow to come to room temperature. Place dressing into a lightly buttered baking dish. Bake in a 350 oven for 30 minutes. Remove from oven and serve warm.

 

Apple Cider Gravy

The perfect compliment to Apple Cider Brined and Maple Roasted Turkey is this delicious apple cider gravy. You can prepare much of the gravy in advance and last minute deglaze your turkey roasting pan using apple cider to sweep all the yummy pan juices into your gravy. You’ll love all the warmth flavors in the gravy and aroma as you prepare this gravy is unsurpassed!


From by the bay wishing you warm apple cider food memories!

Maryann


Find the apple cider brined and maple roasted turkey recipe here:
https://blog.entertainingbythebay.com/2012/11/01/cider-brined-and-maple-roasted-turkey.aspx



blog turkey gravy 2012


Apple Cider Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

1 tablespoon allspice berries

1 cinnamon stick

1 teaspoon black peppercorns

Gravy

1 1/3 cup cider

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, cider, carrot , onion, celery, bay leaves, cinnamon stick, allspice berries, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the cider. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, adjust seasoning with salt and pepper. Serve with turkey.

 

Apple Cider Brined and Maple Roasted Turkey

It’s this cook’s favorite time of year, Thanksgiving. Up until the arrival of this holiday, I will be posting recipe by recipe a complete meal. This week’s post is the centerpiece of the holiday, a delicious brined turkey. Ever since I started to brine my turkey’s the night before, I have delivered to my table a juicy, moist roasted turkey. I especially enjoyed this brine, which uses some of my favorite fall flavors – apple cider, apples, maple syrup, cinnamon, sage, brown sugar and a touch of allspice. The flavors combine to create a subtle sweetness to the meat. For the roasting by using maple syrup and melted butter to baste the turkey, the result is a beautiful crisp and brown skin on the outside of the turkey and the inside meat is moist and tender. So follow along to create a perfect holiday menu!


From by the bay wishing you apple cider brined food memories!

Maryann


blog turkey 2012




Apple Cider Brined and Maple Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

8 cups apple cider

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 cloves

2 cinnamon sticks

2 star anise

2 tablespoons allspice berries

2 tablespoon black peppercorns

½ cup maple syrup

2 onions , peeled and quartered

3 sprigs sage leaves

To roast turkey

2 whole macintosh apples

1 onion, peeled and quartered

2 cinnamon sticks

1 bunch fresh sage leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, onions, sage and cinnamon sticks.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


 

Bratwurst Sandwich with Horseradish Cream and Onion Marmalade

blog brat


The leaves are falling, football season is well under way, homecoming queens and kings are in parades ( including my Mom) and the Octoberfest has started in Germany. What better way to celebrate fall than with a terrific bratwurst sandwich , kicked up a bit using some seasonal flavors, such as fresh horseradish  and grated apple! The bratwurst preparation is very traditional but the horseradish cream dressing gives it the modern twist. Don’t be daunted by the instructions. If you are looking for shortcuts, buy some caramelized onions in a jar and use prepared horseradish. Reduce the amount used and adjust according to how much kick you want in the your dressing, Enjoy!


From by the bay wishing you happy fall memories!

Maryann




blog brat 2


Bratwurst Sandwich with Horseradish Cream and Onion Marmalade
Serves 4

Bratwurst
4 bratwursts
2 bottles dark beer

1 teaspoon olive oil
4 6 “  Sour dough baguette pieces sliced ¾ through  in half or some hot dog size rolls

1 tablespoon olive oil

Onion Marmalade Topping
3 large sweet onions slices
2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon fine sea salt

2 tablespoons balsamic vinegar

4 tablespoons dark brown sugar

Horseradish Cream
1/2 cup sour cream
2 tablespoons grated granny smith apple
1 tablespoon  grated fresh horseradish
1 tablespoon  grainy mustard

2 tablespoons mayonnaise

½ teaspoon caraway seeds

 

Directions

To make onion marmalade:

Take  a large sauté pan to medium heat. Heat both oil and butter  then add the sliced onions and salt. Keep at medium heat stirring often until the onions are well browned and caramelized about  15 minutes. Add balsamic vinegar and brown sugar and sauté another 30 minutes continuing to stir. The onions should be a deep brown color and have a jam like quality.  Remove onions from pan and keep in bowl until ready to serve. 

To make horseradish cream :

Add all ingredients into a bowl and mix well. Keep in the refrigerator until ready to make the bratwurst sandwiches.

To make bratwurst:

Place into dutch oven with the beer, bring to a boil, then lower to simmer for about 15 minutes. Heat olive oil in a sauté pan. Add the bratwurst and brown on all sides and remove from pan. .

To prepare the sandwich:

Preheat oven to 400F. Place the sourdough bread slices on a baking sheet. Brush cut side of the bread with olive oil. Bake in the oven for ten minutes until golden  brown. Spread horseradish cream on side slice of bread, add the bratwurst and top while onion marmalade.

 

Turkey Panini with Cranberry Mayonnaise and Turkey Hunter’s Stew

 

I think people fall into one of two categories at Thanksgiving – those who love leftovers and those who hate them. I fall into the love category. Although Thanksgiving lends to alot of  food in the house, I love the challenge of trying to make something new out of what is left. Many times I enjoy just reheating dinner from Thursday, but it’s more fun to fiddle around with the ingredients so that it becomes a dish you would just love to eat at any time of the year. The first recipe is my take on a post thanksgiving day sandwich. I use a nice sliced brioche bread and make a cranberry mayonnaise using leftover cranberry sauce. It’s layered up with turkey, pear slices, brie and proscuitto. The brie and proscuitto are leftover from my Thanksgiving cheese platter that I serve accompanied by fruit – including of course some pears. The second dish is Hunter Stew with turkey. This is a french stew that typically uses chicken. Instead, I made a stew of mushrooms using some of the leftover turkey gravy along with chicken stock and then add the cooked turkey at the end. You’ll love this dish. If you don’t have gravy leftover just add another cup of chicken stock along with 1/2 cup of white wine and increase the amount of flour by another two tablespoons. If you know any leftover haters, these recipes could convert them!

From by the bay wishing you the happiest thanksgiving and fond food memories!
Maryann

blog turkey sandwich

Turkey Panini with Cranberry Mayonnaise
Serves 1
2 slices brioche bread
1 tablespoon butter
1 tablespoon cranberry mayonnaise
2 slices turkey
2 thin slices pear
1 slice proscuitto ham
2 tablespoons softened brie cheese, no rind
Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the cranberry mayonnaise, add the turkey , then pear, proscuitto. Last spread the brie across the top of the proscuitto. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.

Cranberry Mayonnaise
Makes 4 sandwiches

1/4 cup mayonnaise
2 tablespoons leftover cranberry sauce

Mix both ingreidents well.

blog turkey hunter stew

Turkey Hunter’s Stew
Serves 4-6
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon garlic, chopped
6 tablespoons shallots, chopped
2 tablespoons rosemary, chopped
12 ounces assorted mushrooms, sliced
1/4 cup flour
1 tablespoon tomato paste
2 cups chicken broth
1 1/2 cups chardonnay herb gravy ( or whatever turkey gravy you have leftover)
1 bay leave
2 springs thyme
4 cups cooked turkey cubed
1/4 cup chopped parsley
Directions
Heat in a dutch oven butter and olive oil. Add garlic, shallots and rosemary and saute for about 5 minutes until softened. Add the mushrooms and saute for another 8 to 10 minutes until mushrooms are also softened and brown. To this add the flour and stir, saute for another minute then add the tomato paste , gravy , broth, bay leave and thyme. Bring to a boil, reduce heat and simmer covered for about 30 minutes. Add the turkey and cook long enough for the turkey to warm in the gravy. Add salt and pepper to taste. Garnish with chopped parsley. Serve immediately accompanied with egg noodles.

 

 

Maple Roasted Sweet Potato and Arugula Salad


blog sweet potato salad

 

Maple Roasted Sweet Potato and Arugula Salad

Serves 4

2 cups sweet potato, peeled and chopped

1 red onion, sliced

4 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon fine sea salt

¼ teaspoon dried red chili flakes

3 cups baby arugula leaves

2 tablespoons gorgonzola cheese, crumbled

2 tablespoons toasted pine nuts

½ teaspoon fresh ground black pepper

Coarse sea salt to taste

Directions to roast sweet potatoes and red onion:

Preheat oven to 400 degrees F. Line with parchment a baking sheet add the sweet potato cubes, sliced red onion, 2 tablespoons olive oil, 2 tablespoons maple syrup, red chili and salt. Mix well.  Place in oven and roast for 45 minutes.

Directions for toasted pine nuts:

Use a small dry fry pan heat and add the pine nuts stirring until they are golden brown. Remove from heat and let cool.

Directions to assemble salad:

 

To a bowl or serving platter add the arugula with remaining 2 tablespoons olive oil and toss. To the arugula add the roasted sweet potatoes and red onions. Top with crumbled gorgonzola cheese, pine nuts, black pepper and finish with coarse sea salt to taste. Serve warm.

 

Chardonnay Herb Gravy

blog gravy

 

When I first started making Thanksgiving for my family – one of my biggest challenges was getting that gravy perfect! My early apartments in Queens and Manhattan were all small. I struggled cooking in my typical long narrow galley kitchen. Anything I could prepare in advance helped. Over the years , as I continued to experiment with my gravy recipe, I came up with this foolproof recipe. It can be made in advance , which is always my goal so that I can enjoy the holiday along with my guests. This gravy is the perfect compliment to my Roasted Honey Herb Turkey. 

 

From by the bay, wishing you the happiest Thanksgiving and fond food memories!

Maryann Check in for more Thanksgiving blogs on side dishes, desserts and leftovers!  Chardonnay Herb Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 bouquet garni

1 onion, peeled and quartered

1 celery stick, chopped

1 teaspoon black peppercorns

Gravy

1 1/3 cup chardonnay

6 tablespoons flour

6 cups gravy base

4 tablespoons butter

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

½ cup chop parsley

Directions for gravy base

Combine into a soup pot chicken stock, bouquet garni, onion, celery, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Melt butter in a bowl and then add flour , whisk until it is a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Pour this back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the chardonnay. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in parsley adjust seasoning with salt and pepper. Serve with turkey. 

 

 

Honey Herb Roasted Turkey

Thanksgiving has always been a very special holiday in my family. Our celebrations, always wonderful, still left my sisters and I yearning for the day we could go into Manhattan to watch the Thanksgiving Day parade. When my niece was just 4 years old, we decided this was the year to start going to the parade and that I should prepare the Thanksgiving meal in my city apartment. I was frightened at the thought of cooking this meal. So, I decided to buy a semi prepared meal from a great caterer. The turkey still needed to be cooked in the oven. Unfortunately, I didn’t really think the logistics through. The caterer was in midtown Manhattan and my apartment was in Queens. The caterer was not delivering , it was pick up only. I did not think about the boxes or how big they might be, or what if there was bad weather, or how much space I might need to actually need to cook or heat up the entire meal. So when Thanksgiving morning arrived, it was snowing- hard. In fact, I think it was the most snow I had ever seen for Thanksgiving. My family was coming into Queens from Long Island, we quickly ditched our plan to see the Thanksgiving Day parade. Now we just hoped that the roads would be clear later in the day to travel. I went to the caterer with a friend ( at least I had the presence of mind to not go to the caterer alone) to pick up the meal. It was three enormous cartons of food. We somehow got the boxes out onto the street slipping and sliding in the snow trying to hail a cab. If you are not from New York, let me share with you that cab drivers are not very happy with a fare to Queens, especially in the snow. Finally, I was able to plea with a driver to take me and the boxes to Queens. Naively, I thought the worse part of my day was over. It was just beginning. The directions to complete the meal were long and needed a much bigger kitchen than my little narrow gallery kitchen. I did, finally, manage to complete the meal but not all at the same time. The final vote from the family was the meal was ok, but I could make a much better one on my own. Lesson learned. I have been making the Thanksgiving meal ever since, whether it was in my Manhattan apartment or by the bay. Either way, I want to share my easy recipes for making a successful Thanksgiving meal – starting with my roasted honey herb turkey, always tender because it’s brined the night before! This turkey has big fresh and bright flavor from the lemons and herbs. It’s simple to prepare and delicious and moist. Give it a try!

From by the bay, wishing you the happiest Thanksgiving and fond food memories!

Maryann

Check in for more Thanksgiving blogs on gravy, side dishes, desserts and leftovers!

blog turkey 2012

Honey Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
3 lemons , quartered
3 sprigs fresh thyme
6 springs fresh rosemary
2 tablespoons black peppercorns
1 bouquet garni
1 cup honey
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
1 lemon, quartered
1 bunch fresh sage leaves
1 bunch fresh rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon juice into the cavity and add the quarters along with rosemary and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

blog halloween 1

 

I love holidays! I love cooking for holidays, decorating for holidays and entertaining for holidays. I like to make every holiday possible, a little special event, especially with my cooking!  My niece tells me, I should make my house by the bay  like the house in  ” Holiday Inn”. This is a  classic movie with Bing Crosby and Fred Astaire. Bing Crosby’s character in the film , moves to Connecticut and buys a country inn. Bing turns the inn into a super club  open only on the holidays and is off the rest of the year. If I could make that work, believe me, I would do it. With my love of holidays out in the open, you can be sure that I will be blogging recipes before each holiday in order for you to celebrate. With Halloween arriving in few days here are two treats to make. Start the morning right with pumpkin muffins. With anticipation of the day ahead, get the holiday going with this tasty treat, the aroma in your home will be intoxicating. The next recipe is a devil foods  cupcake with cream cheese icing the kids and adults will love it. Trick or treat!

From by the bay, wishing you treats and fond food memories!
Maryann

blog pumpkin muffins

Pumpkin Muffins

Makes 12 muffins

 

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions

In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean.  Remove from oven and cool on rack.


blog hallow cupcakes

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

12 cupcakes

Chocolate Cupcakes

1/3 cup butter, softened

1 cup sugar

1 egg

2/3 cup buttermilk

1 teaspoon vanilla

2/3 teaspoon baking soda

2 cups flour

2 squares melted chocolate

Directions

Preheat oven to 350 degrees F. Use an electric mixer, cream butter and sugar together until fluffy. Add egg and mix well.  Add the dry ingredients alternating with buttermilk and vanilla and beat well. Melt chocolate squares in microwave, heat 30 seconds remove and stir with a spoon until melted. If chocolate is not completely melted repeat process.  Cool for 5 minutes and add into the batter combining well.  Place paper liners into a 12 muffin tin. Place batter into each cup until about 2/3 filled. Bake in oven for 25 minutes. Cool on wire rack. Keep in airtight container until ready to frost and eat.

Tip: If you don’t have buttermilk substitute 2/3 cup milk with one tablespoon of white vinegar and let sit for 5 minutes.

 Cream Cheese Frosting

1 cup confectionery sugar

4 ounces cream cheese, softened

1 teaspoon vanilla

Directions

Mix the above ingredients until smooth. Keep in air tight container in the refrigerator until ready to frost and eat the cupcakes. After you frost the cupcakes decorate with sprinkles, crush candy or chocolate cookies.

 

Enjoying Butternut Squash


 

As the weather becomes cooler, I can’t help myself from buying various pumpkins, gourds, squashes and indian corn. It’s all part of the autumn ritual. I love the vibrant tones of autumn. I’ll haul myself over to the farm stand and start stocking up so that I can decorate indoors and out. I really can’t help myself and usually need a couple of trips back and forth before I think I have enough color around me. But even more important, is to buy some squashes to cook with . My favorite squash is butternut. I love the texture , color and subtle sweetness. Early in my cooking days, I was hesistant to cook butternut squash, because I found it hard to cut. I decided to cut it in half and just roast it with a little olive oil or butter. It saves alot of work and adds great flavor. The first recipe is my favorite butternut squash soup. It’s easy to prepare and rich in taste. The second recipe is my autumn macaroni and cheese with roasted butternut squash. I  like to serve my mac and cheese in small cast iron serving dishes.  These smaller side dishes feel a little more grownup for a dish that appeals to the child in us all. I like to get playful with the ingredients of mac and cheese and one of many favorite versions is this butternut squash which is perfect for fall.

From by the bay wishing you the squash filled food memories!
Maryann

blog butternut sq soup

Roasted Butternut Squash Soup

Serves 6

4 slices of bacon

2 butternut squash, halved and seeded

3 tablespoons softened unsalted butter

1 teaspoon fine sea salt

½ teaspoon ground black pepper

1 onion, chopped

1 teaspoon ground cinnamon

¼ teaspoon grated nutmeg

6 cups chicken stock

1 bay leave

Chives, chopped to garnish

Directions

In a skillet cook bacon until crispy. Put aside to cool. Once cool crumble bacon into bits, set aside for later to garnish. Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash dotted with 2 tablespoons butter, then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash from oven and spoon out the pulp from skin. Set aside. In a large soup pot melt remaining 1 tablespoon butter, add onion and sauté until soft about 5 minutes. Stir in cinnamon and nutmeg and sauté for another minute. Slowly add the chicken broth, bay leaf and roasted butternut squash. Bring to a boil and then simmer for 30 minutes uncovered. Remove bay leave.  Puree in food processor until very smooth. Stir in ½ cup crème fraiche. Serve soup warm. Garnish with crumbled bacon and chives.

 

blog butternut sq mac and cheese

 

Roasted Butternut Squash Macaroni and Cheese with Crispy Sage Leaves
Serves 4-6

1/2 lb shell pasta

1 small butternut squash, halved and seeded.

1 small onion , sliced thinly

1 tablespoons olive oil, plus 2 tablespoons to fry sage leaves

1 1/2 cups whole milk

3 tablespoons unsalted butter, plus 2 tablespoons for panko topping

3 tablespoons flour

1 teaspoon fine sea salt

1/4 teaspoon grated nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

2 cups shredded parmesan cheese

1 cups shredded fontina cheese

½ cup panko bread crumbs

8 sage leaves

Directions

Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash and the onions. Drizzle with the olive oil then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash and onions from oven. Cool and then scoop the flesh of the squash along with the onions into a food processor to puree.  Set aside. Fill a large sauce pan with water and bring to a boil to be used to cook pasta. On medium heat add to a small saute pan the remaining olive oil , when hot add the sage leaves and saute quickly on both sides until crisp. Remove from heat and drain on paper towel, sprinkle with salt and pepper and set aside. Place milk into a medium sauce pan and heat until it is about to boil. While the milk is heating, in another sauce pan, heat 3 tablespoons butter until melted. Add the flour and mix until smooth. Cook the mixture for about 1-2 minutes until it becomes a golden color. Slowly add the hot milk to the flour mixture whisking continuously. Bring to a boil and then cook for another 10 minutes continuing to whisk until the sauce begins to thicken. When the sauce is ready it should stick to the back of a wooden spoon. Remove from heat and whisk in the salt, pepper, cayenne and nutmeg. Add the shredded parmesan and fontina cheese to the sauce and stir until the cheese has melted. To the cheese sauce add 1 1/2 cups of the roasted butternut squash puree. Place sauce aside. Add pasta to the boiling water  and cook al dente according to package directions and strain through colander. Rinse with cool water. Add the cooked pasta  to the sauce and mix well. Divide pasta between  4  small  8 ounce cast iron serving dishes. In a sauté pan melt remaining butter and add the breadcrumbs and sauté 1-2 minutes. Remove from heat and top each dish of pasta with the bread crumbs. Place dishes onto a baking sheet.  Bake in a preheated 350 degrees F oven for 25 minutes until the sauce starts to bubble. Remove from oven and serve with crispy sage leaves sprinkled on top.