[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com Butternut Squash with Walnuts and Vanilla Pear Tart There are 2 new posts in "Simply Recipes" Butternut Squash with Walnuts and Vanilla Even though it's 90 degrees here in Sacramento in mid October (are we having weird weather this year or what?) the pumpkins and butternut squash are out in numbers at the market. One of the things I love about winter squash is that you can buy one and then take your time to figure out what to do with it. They last for months as long as you keep them cool and dry. Here's an easy side dish, perfect for Thanksgiving or any cool weather meal, using butternut squash. The vanilla makes you think you are about to eat something sweet, and in a way you are, as the squash has a natural sweetness, but this really is a savory dish. The combination of walnuts, thyme, ginger, vanilla, and squash may seem weird, but oddly it works. Continue reading "Butternut Squash with Walnuts and Vanilla" »   • Pear Tart Simply Recipes guest author Garrett McCord prepared this lovely pear tart for us the other day. Perfect for the season and absolutely addictive. Enjoy! ~Elise There are certain staple recipes every home baker should have in their repertoire: a rich chocolate cake good for any occasion, a go-to cookie for cravings and fund raisers, a tarte tartin for those extravagant dinner parties. Undoubtedly, a pear tart must be included in this list. While is may look intimidating the recipe is quite simple: Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. The entire thing is then brushed with a bit of apricot jam or honey glaze. The result is a posh pear dessert that will leave eaters in a quiet hush as they savor each ornate, little bite. Perfect for out-of-town guests or finishing a family meal. Continue reading "Pear Tart" »   •

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[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com Chicken Normandy Roasted Red Pepper Pasta Sauce There are 2 new posts in "Simply Recipes" Chicken Normandy The Normandy region of France, which is North of Paris and lines the English channel, is known for its cream, butter, cheeses, apples, and apple brandy. In this version of Chicken Normandy, or chicken à la normande, we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream. Just the thing for the fall. We're using whole chicken legs because the flavor is richer, and the dark meat holds up better to long braising. But you could just as easily use chicken breasts. You can also serve this classic combination of apples, brandy, and cream with other proteins, such as mussels (moules à la normande) or pork. Continue reading "Chicken Normandy" »   • Roasted Red Pepper Pasta Sauce Do you like roasted red bell peppers? You should try them in a pasta sauce! Here's a wonderful roasted bell pepper pasta sauce from the king of sauces himself, Hank Shaw. ~Elise This is a pasta sauce I came up with when I recently spent a night working the pasta station at Grange restaurant in Sacramento for Chef Michael Tuohy. It is a Spanish-inspired sauce of roasted red peppers, plenty of garlic and a hit of sage – it's similar to the flavors in my favorite wild game stew, a dish from the Spanish region of Aragon called chilindron. I originally made the sauce to go with pici pasta, a hand-rolled, fat spaghetti-like shape that is a little like a marriage between bucatini and Japanese udon noodles. If you can find bucatini, which are fat spaghetti noodles with a hole in the center of them, use that. If not, use regular spaghetti. Can you use another shape? Sure, just don't go too fine: Penne is great, angel hair is not. Continue reading "Roasted Red Pepper Pasta Sauce" »   •

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[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com Moussaka Tabbouleh There are 2 new posts in "Simply Recipes" Moussaka Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna, it's worth it. This version is Greek, although every country in the region makes its own version of moussaka. Even the Greek versions have endless variety, from different ingredients in the meat sauce, choices of meat, amount of béchamel, how they cut and cook the eggplants, whether to use potatoes, etc. Continue reading "Moussaka" »   • Tabbouleh A few months ago I wrote a piece about parsley and what an important herb it is for brightening the flavor of foods. Several of you suggested that your favorite thing to make with parsley is tabbouleh, a middle eastern salad of sorts made with bulgur wheat and lots of chopped fresh parsley. Here's our version. It's a cinch to make. The thing that requires the most work actually is just the chopping up of the parsley. Don't skimp on the olive oil. The salad needs it or it will be dry. Feel free to add some chopped cucumber, or even chile for a little heat. A good winter-time substitute for the fresh tomatoes is some canned roasted red peppers, or sun-dried tomatoes. Serve with hummus and some pita bread. Continue reading "Tabbouleh" »   •

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