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Winter Panzanella

February 19, 2025 No Comments

Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s.

Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.” This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese. The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.

It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here.

You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great. It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too. This batch will be more than you need.

Winter Panzanella

Print Recipe

Roasted Winter Vegetables tossed with Crunchy bread and watercress.

Course dinner, Lunch, Salad

Cuisine American

Keyword panzanella, winter salad

Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Ingredients

1/2 French Baguette
10 Tbsp olive oil divided
2 Tbsp butter
1 clove garlic, smashed
kosher salt & black pepper
1/2 butternut squash, peeled and chopped into 1" pieces
8-10 brussels sprouts, halved or quartered, depending on size
3 Tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp whole grain mustard
1 bunch watercress, or 2 oz baby arugula
1/2 small red onion, sliced thinly
1/4 cup dried cranberries (optional)
1/4 cup shelled roasted pistachio's (optional)

Instructions

Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!

Dinner

Bay Scallop Gratins

February 15, 2025 No Comments

Simple Classic French Scallops Baked in the oven. For many, scallops are intimidating to prepare, given they can be quite tough if over-cooked. This preparation is fool-proof, like most Barefoot Contessa recipes. It’s elegant and special, incredibly delicious and easy to make ahead.

A couple of notes about this dish – it can be prepared with bay scallops, or sea scallops – the sea scallops are much larger and will need to be cut into quarters to cook properly. This recipe also can be scaled up or down, and baked in a larger shallow dish if you don’t have small ones that are safe for a hot oven. I use cast iron skillets – those cinnamon roll skillets from Christmas time are perfect for this!

The original recipe from Ina calls for using a stand mixer for the topping – I don’t love dragging mine out if not absolutely necessary, and I have found using a fork to mash the ingredients together works perfectly – one less thing to wash!

Typically this would be a white wine dinner, but it’s cold out and this red worked beautifully with it – thanks to Kevin at Shubie’s – this was perfect!

Bay Scallop Gratins

Print Recipe

Simple Classic French Bay Scallops baked in the oven

Servings 3

Ingredients

3 Tbsp butter at room temperature
3 large garlic cloves minced
1 large shallot minced
2 ounces thinly sliced prosciutto di Parma, or pancetta minced
2 Tbsp minced fresh parsley plus extra for garnish
1 Tbsp freshly squeezed lemon juice
1 Tbsp Pernod
1 tsp kosher salt
3/4 tsp freshly ground black pepper
3 Tbsp good olive oil
1/4 cup panko
3 Tbsp dry white wine
1 pound fresh bay scallops
Lemon wedges and chopped parsley for garnish

Instructions

Preheat the oven to 425 degrees F. Place 3 (6-inch round) gratin dishes on a sheet pan - alternatively, I use mini cast iron skillets.
To make the topping, place the butter in a large shallow bowl (I use a pie plate). Add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined with a fork or potato masher. Stir in the olive oil, and then fold the panko in with a rubber spatula and set aside.
Place 1 tablespoon of the wine in the bottom of each gratin dish, or skillet. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Notes

This is a classic recipe from the Barefoot Contessa Back to Basics cookbook. It can be scaled up and baked in a larger shallow dish if you don't have the smaller ones, and can also be easily prepared in advance, and left in the fridge until you're ready to bake.

Sweet

Salted Butter Chocolate Chunk Shortbread

January 27, 2025 No Comments

The cookie that broke the internet. Alison Roman posted this a few years back and this became the blue print for a viral recipe. Worth the hype, in my opinion.

This makes a tally of four, yes, FOUR different recipes for shortbread on my blog. A shortbread fan-girl. This is my favorite. A perfectly satisfying re-brand of the two best cookies coming together – no short-cuts of store-bought chocolate chips here.

Another great thing about shortbread dough is in the simplicity of ingredients – you’ll likely have everything you need right in your pantry. The dough freezes beautifully, and keeps forever.

hungry wishful customers.

Salted Butter Chocolate Chunk Shortbread

Print Recipe

The cookies that broke the internet

Course cookie

Cuisine American, english

Keyword chocolate chip cookies, shortbread

Prep Time 25

Cook Time 15

2

Total Time 2 40

Servings 16 cookies

Ingredients

2 1/4 sticks cold salted butter chopped into 1/2" pieces
½ cup sugar
¼ cup packed light brown sugar
1 tsp vanilla extract
2¼ cups all-purpose flour
6 oz semisweet or bittersweet dark chocolate chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg beaten to blend
3 Tbsp turbinado sugar for rolling
2 tsp Flaky sea salt for finishing

Instructions

Line 2 rimmed baking sheets with parchment paper.
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Preheat the oven to 350°F.
Brush the outside of the logs with the beaten egg and roll them in the turbinado sugar (this is for those really delicious crispy edges).
Slice each log into ½-inch-thick rounds, place them on the pre-pared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, about 12 minutes. Let cool slightly before eating them all.

Notes

This recipe is from Alison Roman, a favorite of mine - find recipe here - https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread

The dough keeps great in the fridge for a couple of days, and can also be frozen - just defrost before rolling in egg wash, sugar, and then bake.

Appetizers/Snacks, Breakfast, Sweet

Whole Wheat Raspberry Ricotta Scones

January 20, 2025 No Comments

Buttery, flaky scones flecked with juicy raspberries and ricotta.

This is the breakfast you want on a slow morning, to savor with coffee or tea, enjoying every bite. This is ALSO the breakfast of crazy mornings when you have one minute to microwave something for the road. These are flavor packed, but loaded with fiber (fruit and whole wheat flour) and protein (ricotta cheese).

This is a classic Smitten Kitchen winner from an OLD cookbook, and is posted on her blog – it’s legit one of the easiest and most delicious scone recipes I’ve ever made. https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

One addition I like is to brush the tops of the scones with heavy cream and sprinkle with raw sugar for a sweet and shiny crust – all optional…

Whole Wheat Raspberry Ricotta Scones

Print Recipe

Flaky buttery scones filled with raspberries and ricotta cheese.

Course Breakfast, Snack

Cuisine American, british, english

Keyword healthy breakfast, school snack, scone

Prep Time 10

Cook Time 15

Servings 9 scones

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp kosher salt
6 Tbsp cold butter
1 cup fresh raspberries (or frozen - defrosted)
3/4 cup whole milk ricotta
1/3 cup heavy cream (plus 2 Tbsp for brushing tops)
2 Tbsp sugar in the raw

Instructions

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
Cut the butter into small pieces with a knife and work the butter into the flour mixture with a pastry blender, or your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time. They can also be fully baked, wrapped in plastic wrap, and frozen individually, then reheated in a microwave about 1 minute on high.

Notes

This genius recipe comes straight from Smitten Kitchen, one of my favorite sources for incredible food - thanks Deb! https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

Dinner, Lunch, Soup

Italian Ground Turkey Vegetable Soup

January 15, 2025 No Comments

A flavor packed soup with ground turkey, loads of fresh vegetables, kale and parmesan.

I’m not a huge new year’s resolution person, but I can definitely see the appeal of a January reset, with healthier food and habits. It’s a long month though, so whatever we do, it still needs to taste good. This soup is here for us.

Protein seems to be king right now, and this soup is packed with lean ground turkey, but also LOADED with all the fresh vegetables we all crave right now. A touch of pesto, a cube of bullion, grated parmesan cheese, and a handful of seasonings all make this perfectly lean and healthy soup taste divine.

This is also one of those recipes that you can easily tweak for your own preferences, or to use up what is lingering in your vegetable drawer. Not a fan of spice – omit the red pepper flakes. Don’t like turkey? Use Chopped mushrooms, or ground beef.

Italian Ground Turkey Vegetable Soup

Print Recipe

Flavor packed turkey vegetable soup with kale and parmesan.

Course dinner, Lunch, Snack, Soup

Cuisine American, Italian

Keyword soup, stew, turkey vegetable soup

Prep Time 20

Cook Time 35

Total Time 55

Servings 8

Ingredients

2 Tbsp olive oil
1 medium yellow onion diced
3 stalks celery diced
4 carrots, sliced
4 cloves minced garlic
1 lb. ground turkey
1 Tbsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp fennel seeds
3 Tbsp tomato paste
4 cups chicken broth or stock
6-8 baby potatoes quartered I used 3 Yukon Gold medium sized
1 cup green beans
1 14.5 oz can diced tomatoes
1 15 oz can white beans, drained & rinsed
1 chicken bullion cube
1-2 tsp kosher salt plus more to taste
1/2 tsp black pepper plus more to taste
1 bay leaf
2 cups chopped kale or spinach
2-3 Tbsp prepared pesto
1/2 cup grated Parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley for topping

Instructions

Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion, celery, and carrots, and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
Add the ground turkey to the onion and celery and brown the turkey until no pink remains.
Stir in the tomato paste and the seasonings, stirring to coat and release their flavors in the heat. Add the next nine ingredients (stock through bay leaf), and bring to a boil, then reduce to simmer. Cover and cook over a low heat for 25-35 minutes, until the potatoes are tender and everything is deliciously singing together.
When everything is done, remove the bay leaf and discard. Add the chopped kale, pesto, and parmesan cheese. Stir to combine, then taste for seasoning and add more salt, pepper and/or red pepper flakes as needed. Serve topped with chopped fresh parsley and extra parmesan cheese.

Dinner, Uncategorized

Bolognese Bianco, with Pancetta & Rosemary

January 13, 2025 No Comments

A riff on traditional bolognese with pork, pancetta and rosemary. This version hits all the winter comfort notes but feels lighter and perfect for January.

Bolognese is pretty much the ultimate pasta dish in our house. This is a great option to mix it up in a way that feels a little lighter, but has depth of flavor from loads of fresh herbs, garlic, and crispy pancetta bits throughout.

January is a month where so many of us dial in on resolutions and healthier habits, but it’s also a time for great self care, and we could all use a little of that right now. Wherever you are, I’d like to make a case for bolognese Bianco to cure all the things; at least what we can control.

Bolognese Bianco with Pancetta and Rosemary

Print Recipe

A pork version of this legendary pasta dish.

Course dinner

Cuisine Italian

Keyword bolognese, pasta, pork bolognese, white bolognese

Servings 6

Ingredients

2 Tbsp extra-virgin olive oil
4 oz. diced pancetta
1 medium sweet onion diced
2 carrots diced
2 stalks celery diced
5 cloves garlic minced
2 tsp fennel seeds, chopped
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 pound ground pork
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup chicken stock
2 bay leaves
1 piece Parmigiano-Reggiano cheese rind
1/2 cup heavy cream
1/2 cup grated parmesan cheese
2 Tbsp butter
1 pound pasta of your choice rigatoni or ziti work great
grated parm and sliced fresh basil for serving

Instructions

In a large sauté pan, or a dutch oven, heat the olive oil over medium heat and add the diced pancetta. Cook until crisp, then remove to a paper towel lined plate for later. Leave the oil in the pan, and add the onion, carrot, and celery, stirring to soften for about 4-5 minutes. Add the garlic, rosemary, thyme and fennel seeds, along with a good pinch of kosher salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the vegetables are very tender and golden, about 10 minutes total. (If the vegetables are browning too quickly, lower the heat.). Add the ground pork and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, about 7 minutes.
When the pork is no longer pink, add the white wine, stirring until almost evaporated, about 3 minutes. Add the chicken broth, bay leaves, and parmesan cheese rind, and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 15 minutes. Add the cream and grated parmesan, along with the butter, stirring to combine. Discard the bay leaves and cheese rind, and season to taste with salt and pepper.
Meanwhile, cook the pasta as directed, but making sure to keep it just under al dente. When done, reserve about 1 cup of the pasta cooking water. Toss the cooked pasta into the still warm bolognese sauce, finishing with extra pasta water to thin as needed. Top with sliced fresh basil, extra grated parmesan and cracked black pepper. Finish with the cooked pancetta bits as a delicious garnish.

Dinner, Lunch

Philly Italian Pork Sandwich

December 30, 2024 No Comments

Italian seasoned slow cooked pork, with broccoli rabe and sharp provolone. The other Philly sandwich that deserves a big fat spot light.

Everyone knows and loves a Philly cheese-steak, and I’m making a case for the true star of the sandwich city – Philly Italian Pork Sandwich, this is your moment. I’ve adapted an old Bon Appétit recipe, adding a step of searing the meat before slow cooking in loads of flavor packed ingredients.

The broccoli rabe can be a bit of a sell to some eaters, and I highly encourage pushing it, but you can sub spinach or forget the greens all together – it will still be legit. Blanching and sautéing the slightly bitter greens in garlic and oil helps to reduce the bite a bit.

This monstrous garlic (Elephant Garlic) came from Trader Joe’s – it has a slightly milder flavor and is super easy to peel – I only needed one clove for this recipe instead of the usual 6!

Philly Italian Pork Sandwich

Print Recipe

Slow cooked Italian pork with broccoli rabe and pickled peppers

Servings 6

Ingredients

Pork

4 lb boneless pork shoulder Boston butt
kosher salt & black pepper
2 Tbsp canola oil
1/3 cup red wine vinegar
1 head of garlic halved cross wise
2-3 sprigs rosemary
2 Tbsp honey
1-2 tsp fennel seeds
1 tsp crushed red pepper flakes
1 Tbsp kosher salt
1 cup warm water

Broccoli Rabe & Assembly

1 bunch broccoli rabe woody ends trimmed
2 Tbsp extra-virgin olive oil
4-6 garlic cloves thinly sliced
½ tsp crushed red pepper flakes
6 hoagie rolls
8 oz sharp provolone thinly sliced
1 jar pickled banana peppers (for serving)
1 lemon cut into wedges

Instructions

Pork

Cut the Pork into four large pieces, and sprinkle generously with kosher salt and cracked black pepper. Heat a dutch oven or a large skillet over medium high heat, and sear the meat in the canola oil, looking to get a little crust on each side of each piece of pork.
Combine the vinegar, garlic, rosemary, honey, fennel, red pepper flakes, 1 Tbsp. salt, and 1 cup water in the insert of slow cooker. Place the pork on top of the liquid, turning with tongs to coat and mix ingredients. Cook on high until pork is very tender and shreds easily, about 4 hours.
Transfer pork to a medium bowl and let rest until cool enough to handle. Pour cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids. Let liquid settle so fat rises to the top, then pour off and discard all but a thin layer of fat. Bring liquid to a simmer over medium heat and cook, stirring occasionally, until reduced by about a third, 12–18 minutes.
Meanwhile, shred pork with your fingers or 2 forks, discarding any large bits of fat. Season with salt.
Set aside 1 cup cooking juices for serving, then add shredded pork to saucepan with remaining juices and toss to coat and rewarm pork.

Broccoli Rabe and Assembly

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water and have at the ready. Add broccoli rabe to pot and cook just until stems are tender, about 2-3 minutes. Using tongs, transfer broccoli rabe to bowl of ice water and agitate to rapidly cool down. Drain and pat dry on paper towels. Transfer to a cutting board and slice into 1" pieces on the diagonal, all the way from stem to leaves.
Heat oil in a large skillet over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden around the edges, about 2 minutes. Increase heat to medium-high and add broccoli rabe; season with salt. Cook, tossing constantly, until leafy bits are just starting to crisp slightly, 7–10 minutes.
Preheat your broiler, and line up the hoagie rolls topping with the provolone - broil for 1-2 minutes, until the cheese is melted and the rolls are slightly toasted. Divide pork among bottoms of rolls, then spoon broccoli rabe over, and finish with a generous topping of pickled banana peppers and a squeeze of lemon juice over the broccoli rabe. Close up sandwiches and cut in half. Serve with reserved juices for dipping.

Notes

This is an adapted version from Bon Appétit https://www.bonappetit.com/recipe/slow-cooker-roast-pork-sandwiches. I added the step of searing the meat, and include the banana peppers for serving. I also removed olive oil from the slow cooking process as I just didn't think it was needed - there is plenty of fat in the pork.

Sweet

Peppermint Bark

December 11, 2024 No Comments

Dark and White Chocolate topped with crushed candy canes, coming together for the ultimate make ahead holiday treat!

Peppermint Bark is a traditional holiday candy that is sold everywhere at this time of year, but it’s easy and delicious to make yourself. I’ve tried several ways to heat the chocolate, and stand by the old school double boiler to be the best method.

I like the bark to have a slightly wider edge of dark chocolate as pictured, but you can take your white chocolate all the way if you prefer.

One thing to be careful with is making sure you allow the dark chocolate to only start to set – you want it slightly cooled, but not completely, so the layers will adhere properly. For this reason I also recommend not using the refrigerator to cool the chocolate at any stage. Room temp is definitely best here.

Peppermint Bark

Print Recipe

Minty White and Dark Chocolate sprinkled with crushed candy canes

Prep Time 10

Cook Time 25

1

Total Time 1 35

Servings 16

Ingredients

24 oz dark chocolate chopped into small pieces (or good quality chocolate chips)
24 oz good quality white chocolate chopped into small pieces (or chips)
1/2 tsp peppermint extract (divided)
1/3 cup crushed candy canes - about one 5.3 oz box

Instructions

Line a baking sheet (1/2 sheet size) with parchment paper - I like to anchor it by putting a tiny bit of butter on the pan. Set aside.
Place chopped dark chocolate in a glass bowl, set over a pot with simmering water to create a double boiler. Heat the chocolate, stirring frequently, until smooth and fully melted. Add 1/4 tsp of peppermint extract at this point, and then pour it over the parchment paper on the baking sheet. Using a spatula, spread the chocolate into a relatively even layer not quite reaching the edges of the pan (see photos). Set aside at room temperature (do not refrigerate) while you start melting the white chocolate.
Place your chopped white chocolate in another glass bowl over a double boiler situation - you can re-use the same bowl and pot if needed, just make sure to clean it before using for the white chocolate. As it melts, be careful not to overcook it - white chocolate tends to get sticky if overheated. If needed you can thin it to a pourable consistency by adding a tsp or two of coconut oil (melted) or canola oil. Add the remaining 1/4 tsp of peppermint extract once smooth.
When the dark chocolate has started to set, but isn't fully cooled, spread the white chocolate evenly, and gently, over the dark chocolate layer.
Immediately sprinkle white chocolate layer with the candy cane pieces.
Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying. This will keep for at least a week at room temperature in a tight lidded container.

Notes

One note about this recipe is you don't want to refrigerate the chocolate for cooling - this can lead to the two layers not adhering properly, and your bark just won't be the same. I recommend not starting the white chocolate melting process until you're mostly ready to spread it.

Dinner, Lunch

Baked Pumpkin Gruyere Mac & Cheese

November 12, 2024 No Comments

Cheesy Baked Mac & Cheese with pumpkin puree and garlic breadcrumbs. A slightly tweaked recipe from Epicurious, https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8, This is the bomb pasta you want right now.

If you have the right kind of pot, this is a one pot dish (aside from the breadcrumbs). If not, it’s mostly one pot and just gets tossed into a baking dish at the end. This is easy, decadent, and you should make it now so you can plan your Thanksgiving menu around it!

Baked Pumpkin Gruyere Mac & Cheese

Print Recipe

Cheesy Baked Pumpkin Mac & Cheese topped with Garlic Breadcrumbs

Course dinner, Lunch

Cuisine American

Keyword baked pasta, Mac & Cheese, Pumpkin Pasta

Prep Time 10

Cook Time 50

Servings 6

Ingredients

12 oz Monterey Jack coarsely grated (about 3 cups)
14 oz Gruyère coarsely grated (3–4 cups), divided
2 Tbsp cornstarch
2 Tbsp butter
6 garlic cloves finely chopped, divided
1 Tbsp finely chopped thyme plus leaves for serving
¼ tsp crushed red pepper flakes
1 lb medium pasta shells
1 12-oz. can evaporated milk
2 tsp kosher salt
1 tsp freshly ground pepper
¼ tsp ground nutmeg
1 15 oz can unsweetened pumpkin purée
1/2 cup panko breadcrumbs
2 Tbsp Olive Oil

Instructions

Place a rack in upper third of oven and preheat to 350°. Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 8 oz. Gruyère, coarsely grated (2–3 cups), in a large bowl with your hands. Add 2 Tbsp. cornstarch and toss again until each piece of cheese is thoroughly coated. Set cheese mixture aside.
Melt the butter in a large (14-cup capacity or more) high-sided ovenproof skillet, rondeau, or Dutch Oven (what I use) over medium high heat. Add 4 garlic cloves, finely chopped, 1 Tbsp. finely chopped thyme, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant, about 2 minutes. Add 4½ cups water and bring to a simmer. Add the medium shell pasta and cook, stirring often to prevent pasta from sticking to the bottom of skillet, until about two thirds of liquid has been absorbed and pasta is very al dente, about 7-10 minutes.
Reduce heat to low and stir one 12-oz. can evaporated milk, kosher salt, freshly ground pepper, and nutmeg into pasta. Add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more. Remove pan from heat and stir in the pumpkin purée. Taste and season with more salt if needed. (If you used a Dutch oven, transfer pasta to an ovenproof baking dish.)
Top mac and cheese with remaining 6 oz. Gruyère, coarsely grated (1–2 cups), and tightly cover with foil. Bake 20 minutes.
While the dish is baking, make the breadcrumbs - this is optional, but a nice finishing touch. Heat a small skillet over medium heat, and add the olive oil and the remaining 2 Tbsp garlic, then toss in the breadcrumbs and toast stirring frequently until golden brown, about 4 minutes. Make sure to keep the heat low enough so that the garlic doesn't burn. Season with salt and pepper and set aside for topping.
Heat broiler. Uncover and broil just until top is browned, 2–3 minutes, depending on your broiler. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and toasted garlic breadcrumbs.

Notes

This recipe comes from Epicurious https://www.google.com/search?client=safari&rls=en&q=epicurious+recipe+for+one+pot+pumpkin+mac+%26+cheese&ie=UTF-8&oe=UTF-8. I have changed a couple of things, including using a larger pasta with slightly longer cook time, and added the garlic breadcrumb topping.

Dinner

Skillet Roast Chicken and Potatoes

October 5, 2024 No Comments

Skillet Chicken with potatoes and loads of flavor from the Barefoot Contessa. The recipe comes from her Modern Comfort Cookbook, and was one I had overlooked until recently – it’s worth putting on repeat, and we plan to do exactly that.

The ease of this dinner is defied by the simple and hands off cooking method, with everything happening in the oven, all in one cast iron skillet. The chicken marinates in buttermilk, making it incredibly moist and full of flavor.

The mustard glaze cooks down into the skin making it crispy and full of flavor. The potatoes get a boost from the tang, and the caramelized edges are incredible.

I’m one of millions who follow Ina’s lead without question, and this dish is exactly why. Every single recipe is perfection – this is exactly what you’ll want all fall.

Skillet Roast Chicken and Potatoes

Print Recipe

A Barefoot Contessa Skillet Chicken and Potatoes one pan dinner

Ingredients

4 large bone-in, skin-on chicken thighs - about 3 lbs total
Kosher salt and freshly ground black pepper
2½ cups buttermilk shaken
Good olive oil
2 Tbsp Dijon mustard
1 Tbsp dry white wine I like Pinot Grigio
1½ tsp fresh thyme leaves
1/4 tsp paprika
1 lb medium Yukon Gold potatoes unpeeled, sliced ¼ inch thick
1 Tbsp minced garlic 3 cloves
2 Tbsp minced fresh parsley
1 Tbsp chopped fresh chives

Instructions

At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

Notes

This recipe is from the Barefoot Contessa's Modern Comfort Cookbook, and it's equally delicious and simple to make.