Hope you are well. Here are some delicious seasonal recipes highlighting Autumn in New England. “Butternut Squash with Sun-dried Tomatoes and Sage”; “Orange Scented Yams with Chestnuts”. Both recipes are from my cookbook, Going Wild in the Kitchen. Please enjoy!
Butternut Squash with Sun-Dried Tomatoes and Sage
This dish is one of my Thanksgiving staples. It is also delightful served as a pâté on crackers or thinly sliced toasted baguettes. and if you are like me, and have dried your own summer fresh plum and cherry tomatoes… MMMMM!
2 tablespoons extra virgin olive oil
7 cloves garlic, thickly sliced
4 cups coarsely chopped red onions
3 cups coarsely chopped white button mushrooms
4 tablespoons coarsely chopped sage, or 4 teaspoons dried
1 tablespoon chopped oregano, or 1 teaspoon dried
2 teaspoons sea salt, or to taste
1. Bring the water to boil in a small pan, and add the sun-dried tomatoes. Turn off the heat, and let sit 20 minutes, or until the tomatoes have softened. Drain and set aside.
2. While the tomatoes soak, place the sunflower seeds in a medium-sized unoiled skillet over medium-low heat. Stirring occasionally, dry-roast the seeds for 5 minutes,, or until they begin to pop and have a nutty aroma. Remove from the heat and set aside to cool.
3. Place the squash on a steamer basket set over boiling water. Cover and steam 15 minutes, or until fork tender.
4. While squash cooks, heat the oil in a medium-sized skillet over medium heat. Add garlic and onions, and sauté 5 minutes, or until the onions begin to soften. Add the mushrooms, and continue to cook another 5 minutes, or until they begin to soften.
5. Place the sunflower seeds in a food processor and grind. Add half the sun-dried tomatoes, half the squash, half the sautéed vegetables, and half the sage, oregano, and salt. Purée until smooth; then transfer to a large mixing bowl. Repeat with the remaining ingredients. Adjust the seasonings, if desired.
6. Transfer the purée to a serving bowl, and enjoy.
Orange-Scented Yams with Chestnuts
Presoaking the dried chestnuts results in a delicious smoky flavored stock in which to bake these orange-scented yams.Dried chestnuts are available in most Asian markets, specialty shops, and natural foods stores.
Yield: 4 to 6 servings
1/3 cup dried chestnuts
2/3 cup water
6 cups yams, cut into 1-inch cubes
1 1/2 cups coarsely chopped oyster or white button mushrooms
1 1/2 cups coarsely chopped onions
3 tablespoons dried orange peel
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon dried cardamom
1. Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened.
2. Preheat the oven to 400°F.
3. Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well.
4. Place the ingredients in a covered baking dish and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired.
5. Serve immediately.
Bon Appetite!
For more information on cooking classes, cookbooks, recipes and much more, please go to www.Lesliecerier.com
Hope you are enjoying this beautiful fall season. Here are some favorite recipes from my cookbook, Going Wild in the Kitchen that feature the beautiful produce of this colorful season: cauliflower, bell peppers, onions, tomatoes, garlic, basil, and kale. By the way, these delicious vegetables are cooked with gluten free grains teff and quinoa, which are super delicious and nutritious (high in calcium, iron, potassium, and other vitamins and minerals).
Quinoa with Cauliflower and Feta
A wonderful garnish of tangy feta cheese is the perfect crown for this melt-in-your-mouth quinoa dish. Enjoy it as a light main-course or scrumptious side, or use it as a filling for tomatoes, squash, or bell peppers.
Yield: 4 to 6 servings
3 cups water
1 tablespoon extra virgin olive oil
1 cup coarsely chopped onions
4 cloves garlic, thickly sliced
4 cups cauliflower florets
1 1/2 cups quinoa, rinsed and drained
6 cups coarsely chopped kale
1 1/2 cups coarsely chopped red bell pepper
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 pound crumbled feta cheese
1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the onions and garlic, and sauté 5 minutes, or until the garlic is fragrant and onions begin to soften.
3. Add the cauliflower and continue to sauté 5 minutes, or until the cauliflower becomes bright white. Add the quinoa, kale, red pepper, thyme, sea salt, and boiling water.
4. Bring the ingredients to a boil, then reduce the heat to low and simmer 15 minutes, or until the water is absorbed.
5. Stir the mixture, top with feta cheese, and serve.
Flavored with sweet juicy tomatoes, green bell peppers, fresh basil, and garlic, this teff dish is an irresistible summer repast. Serve plain or garnished with grated fontina, Parmesan, or Manchego cheese, or sliced rounds of chèvre.
Yield: 4 to 6 servings
2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil
1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the garlic is fragrant and the onions begin to soften.
3. Add the peppers to the skillet, and sauté for 2 minutes, then stir in the teff. Add the boiling water and salt, and bring the ingredients to a boil. Stir in the tomatoes and basil.
4. Reduce the heat to low, and simmer covered for 10 to 15 minutes, stirring occasionally, until the teff is soft and most or all of the water is absorbed. Adjust the seasonings, if desired.
5. Transfer the mixture to an unoiled 9-inch pie plate, and let cool for about 30 minutes.
6. Slice into wedges and serve.
