Roasted Vegetable Salad with Honey Dressing

If it is winter where you live, we can commiserate about the fact that in-season and tempting produce is non-existent this time of year.  Our tomatoes are flavorless and even the apples are looking sad at this point.  My go-to salad involves greens and whatever veggies I can chop and toss in the bowl, but I have to be creative this time of year when tomatoes, cucumbers, avocados, beans, etc. aren't tempting me at the store.

Enter the Roasted Vegetable Salad.  It is the perfect time of year to take advantage of root and other vegetables that really shine when roasted.  You could make this salad with whatever you have around to roast (I'd consider adding Brussels sprouts and beets or substitute them for the potatoes), but the one ingredient I wouldn't leave out is the fennel-  I felt it really made the dish.  The tangy dressing and and some crumbles of Homemade Goat Cheese complete the salad.  An added bonus - the gorgeous colors!  

Roasted Vegetable Salad with Honey Dressing

Adapted from Sunset Magazine, December 2012

Ingredients
1 medium red onion, cut into 8 wedges $

 1/2 pound orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1-in. chunks

1/2 pound small red thin-skinned potatoes, cut in half

1 medium fennel bulb, ends trimmed and cut into 8 wedges

1 red bell pepper, cut into 1-in. chunks $

 4 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

1 teaspoon pepper, divided

1/2 cup coarsely chopped walnuts

2 tablespoons good-quality red wine vinegar

2 to 3 tbsp. honey

2 qts. (about 6 oz.) loosely packed mixed salad greens

1 small log or crumbles of goat cheese (or make your own!)

Preparation

1.  Preheat oven to 425°. Toss onion, sweet and red potatoes, fennel, and bell pepper in a large bowl with 3 tbsp. oil and 1/2 tsp. each salt and pepper. Transfer vegetables to a rimmed baking sheet.

2.  Roast vegetables until tender and golden, about 40 minutes, turning over halfway through baking time.  About 10 minutes before they're done, sprinkle walnuts on baking sheet with vegetables and toast until golden.

3.  Meanwhile, in a small bowl, whisk together 1 tbsp. oil, the vinegar, honey, and 1/2 tsp. each salt and pepper.

4.  Toss greens in a large bowl with one-quarter of dressing; divide among plates. Let vegetables cool about 5 minutes, then transfer to the large bowl and toss with about half of the remaining dressing; spoon the vegetables and walnuts over the greens.  Garnish each salad with crumbles of goat cheese.  Serve with remaining dressing on the side.

Butternut Squash Tart

Saturday was a day to be indoors.  Those don't happen all that often in Colorado and we took full advantage of the gray day that alternated between rain and snow - we did "life admin" at home, took care of a few chores, and I finally made this Butternut Squash Tart.  My parents had a banner crop of squash this season and I have at least 15 squash and pumpkins waiting to be cooked.  

This was definitely a risky recipe -- one of those with components that are individually delicious, but who knows how they'll work together.  I also was not convinced the squash would be cooked through.

You'll see below that this was much enjoyed at our house.  I didn't take a final shot at the end of the day when every last piece was gone.  In our defense, we didn't really eat breakfast and this was lunch and an afternoon snack... but still.  The butternut squash flavor isn't particularly strong, but it is present and complimented by the spicy honey and the nutty parmesan and the delicious puff pastry.   

A few notes about this recipe:

First, I didn't have any Fresno, jalapeño, or red Thai chiles as called for in the original recipe.  I substituted red pepper flakes, which I think most people have in their kitchen.  They added the necessary spice and I didn't feel like it was missing anything as a result of the substitution.   

Second, I didn't feel like the sage contributed much to the dish except in making it prettier.  If you don't have sage leaves or don't want to bother with frying sage leaves, I don't think you'll miss them.  I did read online that you can microwave "fry" leaves - I've never tried it, but it might be worth investigating.

Third, while I do think this would make a great appetizer for a party, the middle slices of tart are harder to pick up and eat than the edges - they are better served on a small plate with a fork. 

Butternut Squash Tart
Adapted from Bon Appétit  

Ingredients
1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
1 large egg, beaten with 1 teaspoon water
12 1/8"-thick rounds peeled butternut squash (or about 2 cups of butternut squash cubes - see below for details)
kosher salt
1/4 cup honey
1 tbsp red pepper flakes
3 tablespoons olive oil
12 fresh sage leaves (optional)
1/4 cup grated Parmesan
black pepper

Preparation 

• Preheat oven to 375°.  Line a large rimmed baking sheet with parchment paper.  Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet.
• Brush pastry with 1 large egg beaten with 1 tsp. water.  Arrange butternut squash cut 1/8" thick on the puff pastry.  I already had cubes of squash, which I just sliced into thinner pieces.  If you don't already have cubes, I think the best approach is to cut approximately twelve 1/8-inch-thick rounds of peeled butternut squash (cut from the neck of the squash).  Spread the sliced butternut squash over the pastry, overlapping as needed and leaving a 1/2-inch border (because I did squares, none overlapped).  Place another sheet of parchment paper over squash.  Set another large rimmed baking sheet over the tart (this will weigh down the pastry dough and steam the squash slices).
• Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.
• Remove top baking sheet and discard top sheet of parchment paper.  Brush squash slices with 1 tablespoon olive oil and season with kosher salt.  Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.
• Meanwhile, combine 1/4 cup honey, 1 tbsp red pepper flakes, and 2 tablespoons water in a small saucepan.  Bring to a boil over medium heat (add additional red pepper flakes if more heat is desired).  Boil until thickened slightly and syrupy, about 6 minutes.
• Optional - Line a plate with paper towels.  Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke.  Add 12 fresh sage leaves; fry until crisp, about 30 seconds.  Transfer to paper towels to drain.
• Remove tart from the oven.  Brush the tart with the pepper-infused honey (I used about 2/3 of the honey).  Sprinkle 1/4 cup shaved Parmesan on top.  Return to oven for 1-2 minutes -- just long enough to melt the cheese.  Garnish with fried sage leaves (if you made them) and a few grinds of black pepper.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

Brussels sprouts were an adult discovery for me.  I can't remember the first time I tried them, but I fell immediately in love with the ease of roasting a pan of Brussels sprouts with olive oil and salt and the deliciousness that results.  I particularly love the rogue leaves that separate from the main sprout and get super crispy and salty.  In my opinion, Brussels sprouts are the closest you can get to bacon in vegetable form.

I do remember learning that Brussels sprouts grown on stalks at the Borough Market in London (I was so astonished by this that I took the picture below).  

I usually keep my cooking of Brussels sprouts healthy by roasting them as described above.  However, we hosted Thanksgiving last year and in an effort to mix things up, I tried this recipe for Roasted Brussels Sprouts with Wild Mushrooms and Cream from Fine Cooking.  If you prep the mushrooms and Brussels sprouts ahead of time, this dish comes together quickly and I've found that you can reduce the amount of cream by half and still keep the creaminess and flavor that results.  Cooking the sprouts this way is a delicious treat for a special occasion.  

Roasted Brussels Sprouts with Wild Mushrooms and Cream
Adapted from Fine Cooking 

Note - The original recipe notes that the Brussels sprouts can be roasted and the mushrooms seared up to 8 hours ahead of time (and then pick up with Step 4 below when you want to serve the dish).

Ingredients
1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)

5 Tbs. olive oil 
Kosher salt 
3 Tbs. unsalted butter 
3/4 lb. mushrooms (I've used chanterelles and baby portabellas), halved if small or cut into 1-inch wedges (about 4-1/2 cups) 
1 large shallot, thinly sliced (1/2 cup) 
1/4 cup dry white wine or chicken/vegetable stock (I've used both with good results)
1/2 cup heavy cream (and you might use even less - see Step 4 below for details)
Freshly ground black pepper

Preparation
1. Position a rack in the center of the oven and heat the oven to 450°F.

2. Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat.  Spread the Brussels sprouts in an even layer and season generously with salt.  Roast until tender and browned, about 25 minutes.  Remove from the oven and set aside.

3. Heat a 12-inch skillet over high heat.  When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter.  When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes.  Season to taste with salt and transfer to a plate.

4. Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter.  When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes.  Add the wine or stock and cook until reduced by half, about 1 minute.  Return the mushrooms to the pan and add the Brussels sprouts and 1/4 cup of cream.  If you think this amount sufficiently coats the sprouts and mushrooms, you might not need to add more - but judge for yourself based on how creamy you'd like the dish to be.  I wouldn't add more than 1/2 cup in total.  Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes.  Season to taste with salt and pepper.  Serve immediately.

Pea & Fennel Soup + a Trip to Bridgehampton

In mid-September, we snuck in a five-day visit to Bridgehampton, New York.  This was a trip we made at least once each year from Boston, but it is quite a hike from Denver... and have you ever rented a car at LaGuardia before?  Total chaos.

But once you arrive in the Hamptons, it is always worth the trip.  Generations of Rob's family have lived in Bridgehampton.  I love that we drive on "Halsey Lane" and that he points out places owned by relatives I have yet to meet.  We missed the annual family reunion weekend this year, but we still managed to see a bunch of family.... and we avoided the craziness that comes with the peak of summer.

We tried to sneak in all of our favorite activities in one trip, in addition to a lot of sleeping and relaxing.  Rob and his Uncle P fished for (and caught) striped bass at Mecox Beach, we went clamming in Noyack, strolled around Sag Harbor and Southhampton, ate ice cream at Candy Kitchen, drank wine and listened to music at Wölffer Estate, enjoyed local seafood to our heart's content with my in-laws in Montauk, and enjoyed leisurely family cocktail hours that blend into dinner where we catch up on each other's lives and marvel at how relaxing and beautiful a place can exist so close to Manhattan.

This year, Aunt A treated me to a special afternoon of farmer's market perusing while our husbands played golf.  We started at a staple that we visit each year - Fair View Farm.  I'd been harassing Rob to do the corn maze (maize?) with me all week, but I settled for local peaches and tomatoes, a raspberry-peach pie, and homemade buratta (SO delicious).  We made a few stops at roadside stands on our way to Loaves & Fishes, a Hamptons establishment where you may just find Anna Pump, the famous owner and cookbook author, behind the counter (she got me a chocolate croissant and autographed my cookbook).  You can also buy the most expensive prepared food on earth (I'm not exaggerating) and take a cooking class (next visit!).  Instead, I bought one of her cookbooks so I could bring a little bit of Long Island to Colorado.

Returning home from Bridgehampton marked the end of our summer travel and a return to normal life, including cooking.  I couldn't wait to get back in the kitchen to try some of Anna Pump's recipes and just to feel at home again.  I love traveling, but I am relishing the fact that we are home every weekend in October.

I was intrigued by this soup because of its simplicity and my love of peas.  This was my first time cooking with fennel.  I knew Rob would be turned off by its inclusion, so I didn't tell him -- and I knew it was safe to reveal my secret after I received an e-mail at work stating, "The soup is good" (high praise from Rob, my toughest critic).  The fennel doesn't add an anise flavor as you might expect, but instead just gives the soup a little kick - a bite, without being spicy.  The end result is flavorful and delicious.  I considerably reduced the cream in this soup and think you could get away without including it at all.  Also, this is easily turned into a vegetarian soup by using vegetable stock.

Pea and Fennel Soup

Adapted from The Loaves and Fishes Cookbook

Yield = 8 servings

Ingredients
2 tablespoons safflower oil (I actually had safflower oil, so I used it - I am sure olive oil will work just fine)

2 cups peeled and coarsely chopped white or yellow onion

1 large fennel bulb, coarsely chopped

4 1/2 cups chicken stock

1 cup dry white wine

3/4 teaspoon ground pepper

1 1/2 teaspoons salt

2 10-ounce packages of frozen peas, thawed

1/4 cup heavy cream (optional)

Fennel springs (for garnish)

Preparation

1.  Heat the oil in a large saucepan.  Add the onion and fennel and sauté over a low heat for 5 minutes.

2.  Add the chicken stock, wine, pepper, and salt.  Bring to a boil, then simmer for 20 minutes.  Remove from the heat.  Add the peas, cover, and allow the soup to cool for 30 minutes.

3.  Puree the soup using an immersion blender (you can also use a food processor or blender and puree the soup in batches).  Return the soup to the saucepan.  While reheating soup over a low flame, add the cream (if using) and stir.  Serve garnished with fennel sprigs and salt and pepper to taste.

Green Bean & Tomato Salad

Today is moving day!  The combination of packing and temperatures hovering near three digits for the last few weeks has limited my time in the kitchen.  Instead, I've been sticking to Watermelon Agua Fresca (blended with ice rather than water to make it that much more refreshing), chilled pasta salad, and take-out (miraculously, the entire kitchen is packed).  Three of my best friends arrive tonight for our annual (see photos from last year here) girl's "weekend"... brave, aren't they?  I have promised they won't have to unpack a thing!

We are attending a 4th of July barbeque and if I can find a knife and a pot, I'll be bringing this Green Bean & Tomato Salad.  I first made this a few years ago at a tomato-themed dinner - it was the peak of tomato season and I just couldn't help myself from stocking up at the farmer's market.  This dish was a standout, in part because it is simple and takes no time at all to prepare.  If I am short on time or ingredients, I'll just mix the green beans and tomatoes with olive oil, salt and pepper and omit the other ingredients, but using the shallots, mustard, and vinegar add a nice zing.

 Green Bean & Tomato Salad
Bon Appétit
Yield = 6 servings

Ingredients 

3 pounds green beans, trimmed, cut into 2-inch pieces (feel free to mix in yellow wax beans as well)

3 tablespoons country-style Dijon mustard

1/4 cup Sherry wine vinegar

2/3 cup olive oil

1/3 cup minced shallots

2 1-pint baskets cherry tomatoes, sliced in half lengthwise 

Preparation
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.  Drain.  Refresh under cold water; drain well.  Transfer to large bowl.  Combine mustard and vinegar in small bowl.  Gradually whisk oil and then mix in shallots.   Mix dressing and tomatoes into beans. Season to taste with salt and pepper.