Butternut Squash & Roasted Garlic Crostata with Parmesan-Herb Cornmeal Crust

This is a delicious meal that is rather fancy and takes some time (roasting garlic always does, but is worth it).  This is something you usually do with apples or fruit but by adding the thyme and chives to the crust it makes it savory.  View the original post from Hungry Cravings

2 heads garlic (it is so good you might want to add one more for a snack)

¼ cup extra virgin olive oil (2 T plus 2T)
Kosher salt (I used sea salt)
1 big or 2 small butternut squash, peeled, seeded, and cut into ¾-inch cubes
 black pepper
1 ¾ cups all-purpose flour, plus more for dusting
¼ cup cornmeal
½ cup grated Parmegiano-Reggiano
1 tablespoon minced fresh chives
2 teaspoons minced fresh thyme
12 tablespoons (1 ½ sticks) cold unsalted butter (yes that much butter)
¼ cup plus 2 tablespoons, or more, cold water

1. Preheat the oven to 350˚F.Cut the stem ends off the heads of garlic to expose the cloves within. Place the garlic in the center of a piece of aluminum foil, drizzle with 2 tablespoons of the oil, sprinkle with kosher salt, and seal the foil tightly. Roast for 40 to 45 minutes, or until meltingly tender and golden brown. Let cool to room temperature and squeeze it out.
2. Toss together the butternut squash and the remaining 2 tablespoons of oil in zip lock. Spread on a baking tray and roast for about 45 to 50 minutes, or until tender.  I put the garlic in and then shortly after I put the squash in.  Let cool to room temperature and season to taste with salt and pepper.
3. Combine the flour, cornmeal, ¼ cup of the Parmegiano, chives, and thyme in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together. Test the dough by squeezing a small amount together with your fingertips. If the dough holds together, it’s ready. If it’s crumbly, add up to 1 more tablespoon of water and pulse 2 more times. Transfer the dough to a work surface, bring together into a ball, and then flatten into a disc. Wrap in plastic wrap and refrigerate for about 20 minutes (I shortened some of this time).
4. Increase the oven temperature to 425˚F. On a lightly floured surface, roll the dough to a 14-inch wide, ¼-inch thick circle. Roll the dough up on the rolling pin and transfer it to a parchment-lined baking tray. Refrigerate for about 10 minutes (if you can do it for that long, I was getting hungry at this point).
5. Spread the roasted garlic evenly in the center of the dough circle, leaving a 2-inch border at the edge, and mound the squash on it. Fold the edge of the dough over the squash, pleating it as you go. Refrigerate for another 10 minutes (once again this seemed like forever but I attempted to cool it a bit).
6. Sprinkle the crostata with the remaining ¼ cup Parmegiano. Bake for 28 to 30 minutes, or until golden brown. Let cool slightly (or just dive in), cut into portions, and serve.

Happy Valentines Day - chocolate!

So I decided to make some homemade chocolate truffles for valentines day.  It was a little bit different recipe than I have used before but still quite delicious.  It does take a bit of time as the chocolate has to be melted and then after mixed in chilled for 2 hours and then rolled.  But I think you will find it rewarding, trust me!


Recipe
8 oz of cream cheese
4 c. powdered sugar
5 oz of unsweetened baking chocolate, melted with double boiler
1 t of high quality vanilla extract (if not use 2 t)
1 c pecan chopped finely (I used the processor, this is for rolling)
1/2 cocoa powder (for rolling)
(you can also use other items to roll the truffles in like powdered sugar)


In mixer add cream cheese and slowly add sugar so that it mixes well.  Then add melted chocolate and vanilla and mix well.  Chill for 2 hours and then shape into balls and roll away.  Package them up nice and they will be very popular.

Beaver Pageant - News from D-town Diaries

Check out the logo on D-town Dairies.  Very cool.

Vegetable Curry

Now I am not an expert on Curry but I did get some great curry powder from Penzey's with some saffron that I just love.  So I used it in this recipe. It is simple but does take a bit of time as you cook things for 15 minutes after adding them.  I adapted it from a recipe that I found in the catalog.  Note that the recipe calls for 3-4 T of curry powder so I usually split with the good stuff and some regular curry powder.  Make sure you have it on hand before you start.


Vegetable Curry

• 5 potatoes ( I used red, precooked) in 8ths
• 1 or two carrots sliced
• Green beans (presteamed)
• red bell pepper (optional to add with onion)
• 4 tablespoons butter (1/2 stick)
• 1 large yellow onion, finely chopped
• 3 tablespoons curry powder (the above curry powder is great)
• 1 tablespoon lemon juice, freshly squeezed
• 1 (14 ounce) can whole tomatoes
• 1 (14 ounce) can light coconut milk
• 1 teaspoon kosher salt

1. Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is translucent, about 15 minutes. (add optional bell pepper here) Add the curry powder and continue cooking on low heat for 15 minutes, stirring regularly as curry forms a paste. Add the lemon juice and stir.
2. Add the tomatoes, cutting them up once they are in the pan. Add half the juice from the can and save the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat.
3. Add 1/4 of the coconut milk and stir. Then add the rest of the coconut milk and the remaining tomato juice until you like the consistency of the curry base. Simmer this mixture for another 15 minutes (see how the 15 minutes adds up).
4. Bring the curry base to a boil and add the potatoes, green beans, and carrots ( you can add whatever you have on hand).  Cook for about 8 minutes or until it is all hot and cooked  as you like. Add the salt at this point to your taste (does not have to be kosher). You can serve over noodles or rice but if the potatoes are in there it does not need it unless you are trying to make more (good left over).

New Year's Breakfast

Just to share.  Happy New Year everyone!
(Starfruit is just so cute, you know)