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Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses

Fall is here, so here’s a Yotam Ottolenghi recipe that is delicious and comfort-foody. It isn’t the simplest recipe, as you have to bake the squash, burn the eggplant (doesn’t sound yummy but it is) and make it into a sauce, plus toast some nuts and seeds. But if you love to cook you’ll probably enjoy making and eating this one. The recipe is from Ottolenghi the Cookbook. (Thank you John for this fabulous surprise birthday gift – he saw me oohing and awing over it, and went back and bought it for me.)

I found it wasn’t necessary to add all the oil that the recipe called for, so I cut the oil content from 6 tablespoons to 3. Feel free to add more oil if you wish. The cookbook says to let the squash cool before serving, but I changed the order of the preparation so I could take the squash out of the oven last and serve it hot.

What you need for the squash recipe:

1 large butternut squash

2 tablespoons olive oil

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon black or white sesame seeds

1 teaspoon nigella seeds (if you can’t find them it is still so delicious without)

3 tablespoons sliced almonds

1/2 cup basil leaves (I forgot to buy these! but it was good without them too)

salt and pepper

What you need for the burnt eggplant recipe:

1 medium eggplant

2/3 cup Greek yogurt (I used my regular yogurt)

1 tablespoon olive oil

1.5 teaspoons pomegranate molasses

3 tablespoons lemon juice

1 tablespoon coarsely chopped flat-leaf parsley

1 clove garlic, crushed

salt and pepper

What you do:

1. Set the oven temperature to 350F. Sprinkle the seeds and nuts on a baking sheet and toast for 8-10 minutes or until slightly browned.

2. To make the sauce begin by placing the eggplant over a flame – on your stove-top if you have gas, on a barbecue if you don’t, and in the oven if you have neither of those. Burn the eggplant for 12-15 minutes, turning with tongs from time to time. The skin should be dry and cracked, and you should smell a smoky aroma. If you do this in the oven it will need a much longer cooking time.

3. Make a long cut through the eggplant and scoop out the flesh, doing your best to avoid the burnt skin. Drain in a colander for 10 minutes, then chop coarsely. (you could get the eggplant into the oven now if you want-see step 5 )

4. Stir together the eggplant, yogurt, oil, pomegranate molasses, lemon juice, parsley and garlic. Mix together and add salt and pepper to taste.

5. Raise the oven to 425F. Cut the butternut squash in half lengthwise and remove the seeds. Cut into wedges that are about 2cm thick. Arrange the squash on a baking dish preferably with the skin side down and brush with a tablespoon of olive oil. Season generously with salt and pepper. Bake for 25 – 30 minutes, or until the wedges are tender and slightly browned.

6. Arrange the squash slices on a serving platter and drizzle with a little olive oil. Sprinkle the nuts and seeds on top, then garnish with the basil. Serve with the sauce on the side.

Enjoy!

Bubbat – Mennonite Raisin and Farmer Sausage Bread

My Oma always made this bread for holiday feasts, so I’m giving it a try for Thanksgiving dinner. While delicious, this version doesn’t seem a lot like hers, but she never used a recipe, so the secret is lost. I think she probably added a whole bunch of chicken fat.

I found several recipes in the Mennonite Treasury, that great cookbook that holds so many of the traditional recipes. I used a combination of two recipes, choosing to use a yeast-raised version. I mainly used the recipe for ‘Bubbat (with sausage)’ submitted by Mrs. Herman Neufeld. Poor dear, with no first name of her own! To her recipe I added the raisins and prunes, some butter, and used much less sausage than the 1&1/2 pounds the recipe called for. I set aside a bit of batter to make a small vegetarian loaf before mixing in the sausage.

What you need:

1 tablespoon sugar

1 package (2 & 1/4 teaspoons) yeast

1 egg

1 &1/2 cups milk

1 teaspoon salt

1/2 cup melted butter

3 & 1/2 – 4 cups flour

2 cups raisins and chopped prunes

2 cups chopped farmer sausage (if you’re in the Fraser Valley near Vancouver, the best is from Rempel Meats)

What you do:

1. Heat the milk until it just boils, then let it cool.

2. Dissolve 1 tablespoon of sugar into some lukewarm water then sprinkle the yeast on top. Let this sit for about 10 minutes, until it gets foamy. If it doesn’t do anything that means your yeast is dead.

3. Once the milk has cooled, add the yeast, a beaten egg, melted butter and salt to it. Stir in the flour to make “a soft dough that can barely be stirred with a spoon.” I think this means it is soft but firm… do what feels right! Add the raisins, prunes and farmer sausage.

4. Grease a large loaf pan very well with butter and pour the dough into it. The cookbook asks for lengths of sausage to be pressed into the top, so you can do this if you want more meat in there.

5. Let the dough rise in a warm place for about an hour. The cookbook does not specify, but I think it’s a good idea to put a clean tea towel on top of it.

6. Once the dough has risen, preheat the oven to 375F and bake for 45 minutes.

One recipe says to serve it hot, but I don’t remember having it that way, so you can remove it from the tin to let it cool if you want, or serve it right away with some butter.

Roasted Cauliflower with Tomato, Dill and Capers

Here’s a fabulous vegetable recipe that you will love if you enjoy cauliflower. I’ve changed the recipe a little (from Ottolenghi the Cookbook) by roasting the cauliflower instead of steaming and then frying it, as the recipe calls for. I love the flavour you get when you roast cauliflower, and the method in the cookbook was too many steps for me at the time. I was happy with the results, as was my sweetheart who was dining with me. I also used less oil in the dressing: 1/4 up instead of 1/2 a cup. Even 1/4 cup in one vegetable recipe seems like a lot of oil to me. Anyways, another yummy vegetable recipe that I will definitely make again.

What you need:

2 tablespoons capers, drained and chopped coarsely

1 tablespoon French whole-grain mustard

2 cloves garlic, crushed

2 tablespoons cider vinegar

1/4 cup olive oil

1 cauliflower divided into florets

1 tablespoon chopped dill

1 & 2/3 cup baby spinach leaves

about 20 cherry tomatoes, halved

salt and freshly ground pepper

What you do:

1. Preheat the oven to 425F. Place the cauliflower florets on a baking pan and roast for 20-30 minutes, or until they are nicely browned. You’ll want to check on them halfway through and give the pan a bit of a toss.

2. To make the dressing mix the capers, mustard, garlic, vinegar, and some salt and pepper. You can do this in a food processor, with an immersion blender as I did, or if you’re feeling energetic you can just use a whisk. Add the olive oil slowly while blending, until the dressing is thick and creamy.

3. Cut the tomatoes in half, and wash and dry the spinach and chop the dill. When the cauliflower is done combine it with the dill, spinach, tomatoes and dressing. Add more salt and pepper if needed.

Serve warm or at room temperature. Enjoy!

Lemon Sables – French Sugar Cookies

Mmm, these pretty little lemony cookies have a nice crispy bite to them, almost like a shortbread. I usually look for cookie recipes that have some chocolate in them, but this is a nice fresh change from my usual, and they go great with a cup of tea. I made them for a dessert to bring to a friend’s place, and they were a hit. They are small enough to have just a little sweet bite after dinner, but those who wanted more sweet bites could have a few.

I got this recipe from Clotilde Dusoulier’s fabulous Chocolate and Zucchini cookbook.

What you need:

1 lemon

1 cup plus 2 tablespoons all-purpose flour

1/3 cup sugar

1 teaspoon fleur de sel or kosher salt

7 tablespoons/ 3.5 ounces cold unsalted butter, diced

1 large egg yolk

1 cup icing sugar

What you do:

1. Zest about one tablespoon of lemon peel, making sure to only use the yellow skin, not the bitter white part underneath.

2. Rub the lemon zest into the sugar, then stir in the flour and salt.

3. Add the butter and mix it into the dry ingredients using a pastry blender or cool hands (if your hands are too hot they will melt the butter) until it looks like very coarse sand. Add the egg yolk and stir with a fork until combined, and then knead the dough until it comes together. If you need to, you can add a little ice-cold water, one teaspoons at a time to help bring it together.

4. Divide the dough into two parts, then form it into logs about 3-4 cm in diameter. Wrap the logs in plastic wrap and place in the freezer for 1/2 hour.

5. Preheat the oven to 350F and line a baking sheet with parchment paper. Take one of the logs out of the freezer and slice about 1cm thick using a very sharp serrated knife.

6. Place the disks on the baking sheet, leaving a few centimeters’ space between them. Bake for about 12 minutes, or until lightly golden on the edges. Cool the cookies on a wire rack. You can bake both logs, or save one for baking fresh another time. While these cookies do keep for a few days, they are best on days one and two.

7. Once the cookies are completely cool you can make the glaze by squeezing the lemons to get 3 tablespoons of juice. Add the juice to a bowl with the icing sugar and whisk it until there are no lumps. Glaze the cookies using a pastry brush or a teaspoon. Let the glaze dry completely before serving. Make sure to store them in an airtight container.

Romertopf Roasted Chicken

Ah, roast chicken, comfort food and so easy to make. Of course you can just go buy one from the grocery store… or you could fill your house with the scent of roasting chicken and treat the ones you love to something homemade. I made mine in a Romertopf, a clay roaster with a lid that you soak before using, but you can make it in any covered roasting dish. The Romertopft keeps the chicken really moist, and you can just throw the chicken with some herbs, potatoes and veggies into your oven and forget about it while you get other parts of the meal ready.

What you need:

a chicken, preferably free-range

1-2 tablespoons room temperature butter (or olive oil)

thyme (preferably fresh)

rosemary (preferably fresh)

sage (preferably fresh)

paprika

salt

pepper

1 head of garlic

small potatoes halved

pearl onions, or a large onion cut into chunks

dry white wine, optional

What you do:

1. If you are using a Romertopf soak it for at least 15-20 minutes before using. This provides some moisture for the cooking process, and keeps the roaster from cracking.

2. Spread the butter all over the skin of the chicken.

3. In a bowl combine a little of each of the thyme, rosemary, paprika and pepper, and a liberal amount of salt. Rub this into the skin of the chicken. If you have fresh sage or thyme you can put some under the breast skin, along with a few cloves of garlic.

4. Distribute the potatoes and a few onions in a layer on the bottom of the roaster, then place the chicken on them, breast side up. If you have any more potatoes and onions you can put them in around the edges of the chicken with the rest of the garlic. If you have some white wine on hand you can add a few splashes of that.

5. Place the cover on the roaster, then put it in a cold oven – this is important to prevent the romertopf from cracking when it goes into a hot oven. If you are using a different roaster you can preheat the oven. Turn the temperature to 4ooF and set the timer for 1 & 1/2 hours. You can leave it to cook without peeking; this will help keep all the moisture inside.

6. After the 1 & 1/2 hours of cooking time, remove the roaster from the oven. Test to see if it’s cooked all the way through by cutting into the leg joint to see if the juices run clear. If not, return it to the oven for a little longer. As well, if the skin doesn’t look browned, pop it back in without the lid and let it brown a little. Once it is done let it sit with the cover on for about 20 minutes before carving. I like to ladle a little of the juices over the chicken, and you could also make a gravy with the juices.

I keep the bones and excess juices in the freezer for a day when I want to make a stock.

Pecan Biscotti with Dark and White Chocolate

These are a variation on my favourite biscotti and another crowd-pleaser. I brought them to work the other day, and a lot of my colleagues asked for the recipe, so I take that as a sign that they were delicious.

They are lovely dipped in some coffee, but these turn out with just the right bite to them, so you can easily eat them without softening them up first.

What you need:

1/2 cup butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups + 2 tablespoons white flour

1 & 1/2 teaspoons baking powder

1/4 tsp salt

1/2 cup pecans, lightly toasted

1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips

What to do:

1. Toast the pecans in a frying pan until very lightly browned and allow to cool. They are easy to burn, so watch carefully – I usually keep them on low while I start making the cookie dough.

2. Cream the butter, then beat in the sugar, then eggs one at a time and beat until fluffy. Beat in vanilla and almond extracts.

3. Combine dry ingredients and mix with a wooden spoon until just incorporated. Add chocolate and nuts and stir until just combined.

4. Divide the dough into two pieces. With floured hands form into two logs on a baking sheet, flattening the logs out a bit. Bake at 325F for 25-30 minutes.

5. Slice the baked rolls diagonally and place on a baking sheet. Lower the oven to 300F and bake for 10-15 minutes, until slightly browned. Turn over and bake for another 10-15, until that side is also slightly browned. Cool on a wire rack.

These can keep for a few weeks in an airtight container, but I like to freeze some to keep them really fresh. They don’t usually keep very long, and I find that they make a great gift.

Apricot Jam

This summer my friend Connie visited from Ontario and brought a delicious jar of homemade apricot jam. It was so delicious on toast, and amazing as a glaze for the apricots in this Apricot Almond Cake. I can easily say that apricot jam is my favourite of all the jams, and yet I’ve never made it before. Since my sweetheart loves it as much as I do, I searched many produce stores to find apricots this late in the summer, (actually a few weeks ago now), and managed to find a few pounds. Connie sent me her recipe, and I cooked up a batch. Love the colour, love the smell, and I’m looking forward to tasting it all winter long!

The recipe is proportional, about 3 parts fruit to 1 part sugar. I’m writing the amounts I used, but you can experiment depending on the amount you are using, as well as the flavour in your fruit. Sometimes they need a little extra (or start with less) sugar or citrus.

What you need:

12 cups pitted and chopped apricots

4 cups white sugar

1/4 cup freshly squeezed lemon juice

1/3 cup freshly squeezed orange juice

canning jars, rings and new lids

What you do:

1. Chop the apricots up into small pieces and put them into a large pot with the sugar and citrus juices. Bring to a low boil and skim off any foam. Let it cook, stirring often, on a low simmer until the mixture has thickened. To test how thick your jam will be when it has cooled you can put a plate in the freezer. Just drop a little jam onto the icy plate and let it cool, then give it a push with your finger to see if it is thick enough. If not, just keep cooking it for longer.

2. Preheat the oven to 225F. After washing your canning jars, put them in the oven for at least 20 minutes to sterilize them. Heat a small pot of water for your lids to sterilize them and soften the rubber ring. Just a note: it’s not a good idea to re-use the lids (the rings are fine to re-use though) because they may not seal properly.

3. Once your jam is ready pour it into the sterilized jars, keeping the edges of the jar clean so you will get a good seal. Put a lid and ring on each and tighten it. My mom and Oma always put a tea towel over the jars until they seal, so that’s what I did. You’ll hear the lids ‘ping’ as they seal. I try to keep track of how many pings I hear so I know they’ve all sealed.

I used some jam in this recipe for warm peaches and yogurt.

Tomato, Corn and Cucumber Salad

Here’s a really simple salad I’ve made a few times this summer, using tomatoes from my garden and cucumbers from a friend’s garden (and corn from the produce store). I just used my favourite homemade vinaigrette, super easy and delicious.

If I use tomatoes and cucumbers out of season I always choose the little ones – cherry tomatoes and those small cucumbers. They have way more flavour. And for winter corn I prefer canned over frozen, and I usually us Peaches and Cream. Still, the summer ones are the best, so I make this a lot while these things are growing nearby and in season.

What you need:

tomatoes

cucumber

sweet onion

corn on the cob

a few green olives

dressing ingredients:

about 1 teaspoon dijon mustard

about 1/4 teaspoon sugar

salt

pepper

white wine vinegar

olive oil

What you do:

1. Boil a pot of water for the corn and let it cook for a couple of minutes. Remove the corn and run it under cold water.

2. To make the dressing, put the mustard in a bowl and add the sugar and some salt and pepper. Add a little vinegar and mix it into the mustard so there are no lumps. Mix in a bit more vinegar, then drizzle in some olive oil while mixing with a fork. After you’ve added a bit, have a taste and see what you need to add more of.

3. Cut the cucumber and tomatoes into bite-sized pieces. Chop the onion and olives. Cut the corn off the cob, and put all the vegetables together in a bowl. Toss it with some dressing and serve it up.

Enjoy!

Cucumber and Tomato Salad with Basil and Dijon Vinaigrette

I was lucky enough to be given some home-grown cucumbers, and then I went and picked these tomatoes and some basil from my garden. If you don’t have access to garden-fresh produce you can visit your local farmer’s market, or just try to find some that look tasty in the produce store. I like cherry tomatoes and the smaller cucumbers because they and often the tastiest option from the produce store.

I don’t use measuring tools to make my salad dressing, so the ingredients are ‘a little of this, a little of that’ and then you can taste your own way to a yummy dressing.

What you need:

some tomatoes

some cucumbers

part of a sweet onion

a few sprigs of fresh basil

dijon mustard

a little sugar

salt and freshly ground pepper

apple cider vinegar

olive oil

What you do:

1. Cut the tomatoes and cucumbers into bite-sized pieces. Cut a bit of onion into smaller pieces. Put them all into a bowl.

2. To make the dressing, put a small spoonful of dijon into a bowl or cup. Add a few pinches of sugar and a little salt and pepper. Combine these, then pour in a touch of vinegar and mix it up. Add a few tablespoons more vinegar and mix it, then slowly add some olive oil. When you’ve mixed in a few tablespoons of olive oil, have a taste and see if you need more oil or anything else. It shouldn’t taste too acidic, but you also don’t want it to be too oily.

3. Pour some salad dressing over the veggies and toss them until everything is coated. Chop up a few leaves of basil and garnish the salad with them.

Enjoy!

Cannellini Beans and Kale

I tried out this new recipe to deal with the overabundance of kale that is growing in my garden. It makes a great meal or side dish with a salad, and would be great served with sausage. I crumbled a little bacon on top, but it is great without it as well. There’s a surprising amount of flavour in here for and beans and greens recipe.

This isn’t a difficult recipe, but it does require soaking the beans a day ahead, then cooking them for up to two hours. After that it’s quick to get it ready.

The source for this recipe is Alice Waters’ Chez Panisse.

What you need:

2 cups dry cannellini beans

1 stalk celery

a few sprigs of thyme

a few sprigs of parsley

2 bay leaves

1 onion

1 carrot

6 cups water or more

1 bunch kale (or spinach or mustard greens), spines removed, chopped roughly

6 cloves garlic finely chopped

1-2 tablespoons olive oil (the original recipe calls for 5-6 tablespoons)

1 tablespoon chopped rosemary leaves

salt and pepper

What you do:

1. Soak the beans overnight, then drain them. Put them in a pot with the celery, thyme, parsley, bay leaves, onion and carrot and over with water. Bring to a boil, then simmer for 1-2 hours, until the beans are very soft. Salt the beans once they begin to get soft. Remove them from the heat when they are very soft. Drain the liquid, reserving some of it to add back later. Remove the vegetables and herbs.

2. Add a little olive oil to a large frying pan on medium heat and add the garlic and rosemary; saute for about one minute. Add the beans and about a cup of the liquid and simmer for about 5 minutes. Add the kale and cook until it is wilted and becomes tender. Add a little more liquid if it starts to get dry. Add salt and pepper to taste.

Drizzle with a little olive oil as you serve it up hot. Enjoy!

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