Friday, September 30, 2011

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

I found this recipe on pinterest and took it. At least I admitted that :)
Local green beans are still in so now is the time to try this.

8 oz mushrooms, sliced into half inch slices (I used crimini)
1 lb fresh green beans
 1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and black pepper to taste
2 Tbsp finely grated parmesan cheese

1. Preheat oven to 450. Wash mushroom and dry them. Cut mushrooms. Trim ends of beans and cut beans in half. 
2. Put cut beans and mushrooms into a ziplock bag or bowl. Whisk together olive oil and vinegar and pour over. Squeeze bag (or stir) until beans and mushrooms are evenly coated. 
3. Arrange in a single layer on a large cookie sheet or roasting pan. Roast about 20 minutes until beans are tender crisp, mushrooms are cooked, and all liquid from mushrooms has evaporated. Remove from oven, season to taste with salt and pepper, then sprinkle with parmesan.

Makes 4 servings

Twice Baked Butternut Squash

It seems like Fall is really here. I thought I would be sad, but the crisp and (hopefully) sunny days inspire me to make yummy fall food with seasonal produce like squash and yams. I am looking forward to soups as well!

This was originally a Martha Stewart recipe but I tweaked it a bit. I was tempted to go sweet, but I stuck with savory and am happy I did.

These amounts are approximate. You may want to adjust based on the size of your squash and to your personal taste.
2 butternut squash
1/2 cup sour cream
1 tsp. salt
1/2 tsp black pepper
1 tsp paprika (I had run out so I substituted Old Bay seasoning)
1/4 tsp nutmeg
1 tsp garlic powder
1 Tbsp. chopped chives (I think sage or thyme would taste really good too)
3 Tbsp fresh bread crumbs or buttered panko bread crumbs

1. Heat oven to 450 with rack in center. Halve squash lengthwise and remove seeds and fibers. Sprinkle halves with salt and pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan, cover with foil and bake until tender when pierced with the tip of a knife 35-45 minutes). 
2. Remove from oven, transfer to a cool surface and let sit until cool enough to handle. Reduce oven temperature to 425. Use a spoon to scoop flesh out of each half into a large bowl, leaving a 1/4 inch border so they will keep their shape.
3. To the bowl add sour cream, paprika, nutmeg, garlic powder, chives and 1 tsp salt and 1/4 tsp pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined.
4. Fill halves with mixture and sprinkle tops with breadcrumbs. Bake until golden brown and hot, approx. 20 minutes.

makes 4 generous servings

Tuesday, September 13, 2011

Tomato Salad with Parmesan Crisps

1 and 1/2 cups finely diced heirloom or local tomatoes
1 Tbsp. snipped chives
1 tsp. coarsely chopped tarragon
2 tsp. olive oil

6 Tbsp. freshly grated parmesan cheese
1 and 1/2 Tbsp. unsalted butter, softened
1 Tbsp plus 2 tsp. all-purpose flour
freshly ground pepper

1. Preheat the oven to 400 and line a large baking sheet with parchment paper. In a medium bowl, combine cheese, butter, flour, and a generous pinch of pepper. Mash the ingredients until a dough forms. Form into a 4 inch log (adding more flour if needed). Cut into 12 slices and arrange on baking sheet. Press the slices into 1 and 1/2 inch rounds.
2. Bake on the lowest rack in the oven for about 8 minutes, rotating the pan halfway through baking, until the crisps are golden brown and sizzling. Let cool completely then transfer to a paper towel-lined plate and blot excess fat.
3. In a small bowl, toss the tomatoes with chives, tarragon, olive oil, salt and pepper. Spoon over parmesan crisps and serve right away.

The parmesan crisps can be stored in an airtight container for up to a week.
Simpler version: skip steps 1 and 2 and use crackers, chips, or bread instead of parmesan crisps.

makes 4 servings