Roasted Squash and Carmelized Onion Soup Au Gratin

We all have one of "those" days once in a while.  You know, the character building type where you get home and ask..."Where is my big glass of wine and comfort food?"  I had one yesterday.  We were short at work, I wasn't feeling the best due to a cold, and I felt like I was wishing there were 3 Amys to do my job as it seemed like there was not enough time to get everything done.  Alright, so maybe it wasn't so bad...at least my coworker's and I had time to laugh in between the chaos and joke about the glass of wine we would all be needing after work!  I was tired when I got home, but was in a good mood at least despite the character building day at work.  As I walked in the door I was feeling a bit chilled due to the cool weather that has found its way to Minnesota this week, and so I decided I needed a big bowl of something comforting and delicious for dinner.  Afterall, I needed something to go with my wine. My favorite soup came to mind, roasted squash and caramelized onion soup au gratin.  Who doesn't love a soup topped off with toasted bread and bubbly cheese? 

I hadn't made it in a while, and it was about time!  So I poured myself some wine and got to work.  Little did I know that a bit of the sort of work day I had would follow me home...as I was trying to unclog the cooking spray so I could roast my squash to go in the soup I totally nailed myself in the face.  So I admit, it was rather funny, and at least I didn't get my eyes...but really?  I hadn't even drank but a few sips of wine either!  Luckilly the rest of the soup making went smoothly and my kitchen was starting to smell of sweet onions and herbs from the pot simmering on the stove.  By the time I had ladled the soup into a bowl, topped it off with toasted bread and cheese and broiled it to perfection I was about drooling.  It was just as amazing as it always is.  Sweet squash and caramelly onions, fragrant herbs, and crusty bread with ooey gooey cheese...pure deliciousness!  I can't believe I haven't shared this one on my blog yet, but it is amazing, and sure to make you forget anything unpleasant that happened earlier in the day.  What Wednesday?  Did that really happen?  Well, if you would like to enjoy some for yourself, here is the recipe!

Roasted Squash and Carmelized Onion Soup Au Gratinserves 4

This is the perfect fall soup, great for warming you up on a dreary fall or winter day! This is my absolute favorite soup recipe.

Ingredients:
1 large kabocha or buttercup squash, cut in half from top to bottom, and seeded
non-stick spray
2 Tbsp olive oil

3 medium red onions, halved and sliced thinly
6 garlic cloves, pressed
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1/4 tsp pepper
1 tsp salt, or to taste
1/4 cup white wine (of the quality that you would drink)
4 cups veggie stock
1 baguette, cut into 1 inch thick slices (there should be 12), and toasted
6 oz gruyere cheese, grated
6 oz mozzarella cheese, grated

Heat the oven to 475, and line a baking sheet with foil. Spray with non-stick spray, and place squash cut side down on the sheet. Roast for about 40 minutes or until tender. Remove from oven and let cool slightly, then remove skin, and cut flesh into large cubes, and set aside. In a large dutch oven or pan, heat the oil, over medium heat and add onions. Cook, stirring occasionally until starting to turn golden and carmelizing, about 10-15 minutes. Add the garlic, bay leaf, and herbs, as well as salt and pepper, and cook for a minute, stirring constantly. Add wine, and scrape up any brown bits or carmelization on the bottom of the pan. Add the stock and squash cubes and bring to a boil. Lower to a simmer and let cook for at least 20 minutes until squash is falling apart. Add more salt if needed. Turn the oven on to broil. Ladel the squash into 4 large shallow bowls, and top each with 3 pieces of toasted baguette, and the gruyere and mozzarella cheeses. Place under the broiler, and broil until the cheese is brown and bubbly, about 3 minutes more or less depending on the oven. Let cool a few minutes, then serve!

Italian Stuffed Eggplant

I had the urge to buy eggplant at the store last Saturday but I had no idea what I was going to do with it.  That is the fun part I guess when you impulse buy produce.  It was local and it looked really fresh so I couldn't resist.  The thing I love about eggplant is it is a blank palette of sorts, able to soak up whatever delicious flavors you choose to add to it.  So Sunday the question was what to make?  Eggplant parmesan sounded too heavy and bready so I decided on stuffed eggplant.  I guess I kind of wung it on this one having no recipe, which was a bit brave since I was making it for me and my boyfriend Scott who hasn't had a whole lot of exposure to eggplant.  Good thing he is always a good sport and tries my experiments along with me. 

I sauteed the inner part of the eggplant along with onions, bell peppers, garlic and Italian herbs, and combined it with cheese to make a delicious filling, then bathed it in my home made roasted tomato sauce (but in the recipe below I have just specified a can of tomatoes to make it easier on you should you choose to make it), and baked it until bubbly.  It was beautiful! 

I have to admit I was rather proud of how it looked and it smelled like a lasagna!  It was delicious as well thank goodness, a successful experiment.  I will definately be making it again if I get my hands on more eggplant before they go out of season!  It is a lot easier to make than it looks, so I would encourage you to try the recipe as well! 

Italian Stuffed Eggplant

Serves 2-4

Sauce:

1 tsp olive oil

2 garlic cloves, minced

1 tsp red pepper flakes

1 Tbsp balsamic vinegar

1 15 oz can fire roasted tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds
sea salt and freshly ground black pepper to taste

Eggplants:
2 medium eggplants
1 Tbsp olive oil
1 small red onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 tsp dried basil
1 tsp dried oregano
sea salt and freshly ground pepper to taste
1 oz grated parmesan cheese
5 oz shredded mozzerella cheese

To make sauce, heat olive oil in a medium saucepan over medium heat. Add garlic and red pepper and saute for 30 seconds, then add balsamic, tomatoes, herbs, sea salt and freshly ground black pepper to taste.  Let simmer for 20 minutes to develop flavor, then remove from heat and keep warm. 
To prepare eggplant, heat oven to 400 degrees, and line an 11x7 inch baking dish with foil.  Spray foil with spray and set aside.  Halve each eggplant lengthwise and scoop out middle of each halve leaving a 3/4 inch boarder.  Chop insides for filling.  In a large skillet, heat 1 Tbsp olive oil and add onions.  Saute for about 5 minutes until softened and add garlic, eggplant, peppers herbs, and sea salt and pepper to taste. Saute until eggplant is very soft, another 5-7 minutes, then remove from heat and stir in 1/2 the tomato sauce, parmesan and 4 oz of the mozzerella reserving the rest for topping.  Place eggplants cut side up in dish, and stuff each with the eggplant mixture dividing evenly between the 4 halves.  Top with remaining sauce, then place in the oven and bake for about 30 min.  Add cheese after they are heated through and eggplant shells are tender and bake until it is starting to bubble another 5 minutes. Serve hot. 

Wild Mushroom Barley Risotto

A chill is in the air, and risotto season is here once again!  There is nothing I love more than sitting down to a bowl of creamy comfort food for dinner on a chilly day, or just when I am craving a food hug.  A few years ago when I first discovered the deliciousness of risotto, I would make it about 3 times a week in the cool months, not even counting the sweet risotto dessert I would make quite often.  It was something that I would come home from work wanting, so creamy and rich, and the best part was I could make it with whatever I had on hand and in my pantry.  Arborio rice is so delicious when cooked properly and it can be made very rich if you are in a naughty mood or veganized if not but still tastes just as delicious!  In the last year however, I have fallen in love with barley risotto.  Hulled barley needs a good soaking before cooking it if you want it to be ready faster, but I feel like I am getting more of a nutritional bang for my buck when I use it in place of the white rice. 

Last weekend when I came across a large selection of local mushrooms at the market, I had to buy them, because in my head I was invisioning a creamy dreamy mushroom risotto!  I thought it would be the perfect thing to make for me and my boyfriend Scott on Sunday for dinner.  I also grabbed some locally grown kale and crimini mushrooms as well as some truffled cheese and I was already looking forward to the deliciousness that would result.  Scott helped me grate the cheese and prepare the kale while I chopped the mushrooms and sauteed the crimini and it was wonderful to actually help me with dinner!  I suppose most of the time I am a control freak and I just do it all myself, but he is rather cute in the kitchen so I welcome his help.  Once the mushrooms were added to the risotto the kitchen was filled with the most wonderful earthy rich aroma...my mouth was watering and I couldn't wait for the barley to finish cooking.  It smelled even better once the truffled cheese had been added and truffle oil had been drizzled over it! 

It was as delicious as it smelled...hearty grains bathed in silky earthy mushroom sauce, dare I say it...heavenly!  Scott enjoyed it as well, even if the kale was a new thing to him.  I always appriciate that he is a good sport with my recipe experiments...luckilly this one was a success!  If you would like to try some, I have included the recipe. 

Wild Mushroom Barley Risotto

Serves 3-4

1 Tbsp olive oil

2 medium shallots, sliced
2 garlic cloves, minced

3/4 cup hulled barley, soaked for at least 2 hours in water

1 tsp dried rosemary

1 tsp dried thyme

1/4 cup white wine

4 cups mushroom (or veggie) stock, heated to almost boiling

sea salt
freshly ground pepper
7 cups assorted mushrooms, sliced
2 cups kale, torn into bite sized pieces
4 oz grated Cacio Di Bosco Tartufo cheese or other truffled cheese, grated (if not available pecorino romano or  parmesan will do)
truffle oil, for finishing
1 oz Cacio Di Bosco Tartufo shaved, for garnish


In a large stockpot, heat 1 Tbsp olive oil over medium heat and add shallots.  Saute until translucent, about 5-7 minutes.  Add garlic, herbs and barley and saute a minute more.  Then add wine, 1 cup of stock, and sea salt and pepper to taste.  Let simmer and stir occasionally until the barley has absorbed most of the liquid.  Add another cup of stock, and let absorb.  Repeat with remaining stock, and when last cup has been added, add mushrooms and allow to cook until they are tender.  Add kale and cook until wilted and bright green.  Add shredded cheese, stir in and allow to melt, then taste for seasoning and add salt if needed.  When barley is tender and most of the liquid is absorbed, spoon into bowls, drizzle with truffle oil, and top with the shaved cheese. 

Mid-Summer Slaw with Roquefort

One salad that is often seen on a picnic buffet in the summer is coleslaw.  I can see why so many people love it due to its creamy dressing and cooling effect on the body.  However, when I was younger I didn't have a taste for it.  Even now as an adult, it has to be really good coleslaw in order for me to eat it, or at least the creamy homestyle kind.  I am all about the ones made with light Asian dressing.  It is the heavyness of the loads of mayonnaise in most classic recipes I don't care for.  Which is exactly why when my Mom said I should make some classic coleslaw for her, and I agreed, I tweaked the recipe quite a bit. 

First off, I figured if it was going to have richness it wasn't going to come from the mayonnaise so I added some local roquefort style cheese to it.  I love how it adds so much flavor without having to add a large amount.  Second, I made a vegannaise based dressing and laced it with lemon nstead of the usual vinegar to keep it summery and added some honey for sweetness instead of the large amount of sugar in most recipes.  Fresh herbs were a must as well, so I picked some basil and chervil from my patio and added them for freshness.  I thought it was delicious, the best creamy slaw I have ever tasted!  The roquefort giving it that something special that other slaws do not have.  The big test however was if my Mom would approve...and she did!  She told me that I would need to make this a few more times before summer is over.  I have included the recipe if you would like to try my version of creamy coleslaw.

Mid-Summer Slaw with Roquefort

Serves 4-6

Slaw:

1/2 1 small red cabbage, thinly sliced

1/2 1 small green cabbage, thinly sliced
 3 medium carrots, cut julienne
1 medium shallot, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup fresh chervil, chopped
1/2 cup crumbled roquefort cheese

Dressing:
1/4 cup vegannaise
juice of one lemon
1 Tbsp honey
1 garlic clove, minced
sea salt and freshly ground black pepper to taste

In a large bowl, combine cabbage, carrots, shallot, basil, chervil, and roquefort.  In a small bowl, whisk together dressing ingredients until smooth, then pour over the slaw and toss well to coat.  Serve chilled.

Whole Wheat Roquefort and Toasted Walnut Rolls

Roquefort cheese and toasted almonds are a heavenly combination...one that I often use in salads, but this weekend I used it in a little different way, in a bread!  I wanted to make special rolls for Mother's Day to go with the meal.  There is nothing like fresh baked bread to accompany a meal for a special occasion, and rolls containing melty savory cheese and crunchy toasty nuts are even better! 

I used my whole wheat baguette dough for the base, because I wanted the outside to be crispy and hearty.  It made for delicious rolls with the add ins!  They smelled wonderful while baking, and of course tasted even better than they smelled.  The rolls were soft on the inside, filled with sweet and salty creamy roquefort and toasty crunchy walnuts, and crispy on the outside as well as a little salty due to the sea salt. 

They needed no accompaniment...butter would have been inappropriate, they were so good as they were!  Mom approved saying they were the best savory rolls I had ever made!  They were perfect for Mother's Day along with a fritatta and salad I had made!  Here is the recipe if you would like to try some of the deliciousness for yourself!  

Whole Wheat Roquefort and Toasted Walnut Rolls

Makes 16 rolls

1 3/4 cups whole wheat flour
1 3/4 cups bread flour
1 Tbsp sea salt
1 3/4 cups warm water, divided

1 pkg (1/4 oz) rapid rise yeast

1 Tbsp olive oil
1 cup toasted walnuts
4 oz crumbled roquefort cheese
olive oil for brushing
Coarse sea salt

Combine flours and  sea salt in a large bowl.  Make a well in the center and add all the water but 1/2 cup.  Add yeast and stir in just enough of the flour a little at a time to make a sponge (a wet dough mass, but there will still be plenty of flour around it), then cover with plastic wrap and let sit until the sponge starts to get bubbles, about 20 minutes.   Stir in the rest of the flour and enough additional water to make a soft but not sticky dough.  Turn out onto a board and knead until the dough is smooth and elastic (about 8-10 minutes).  Knead in walnuts, then shape into a ball and place in a well oiled bowl.  Cover with plastic wrap and set in a warm area to rise.  When doubled in bulk, punch down, and let rise again.  When doubled in bulk again, punch down, and place on a lightly floured surface.  Stretch dough out into about a 15x18 inch rectangle, and scatter roquefort over it.  Roll up the long side, and cut into 16 rolls.  Place cut side up on a foil lined baking sheet, and cover with plastic wrap.  Place in a warm area to rise, and turn on the oven to 400 degrees, with the rack set at the center position.  When the rolls have almost doubled in bulk, brush them with olive oil, and sprinkle with coarse sea salt.  Bake for 20-25 minutes, until lightly browned and done in the center.  Cool on a rack until warm and serve!

Irish Mac and Cheese with Mustard Greens

Irish cheddar was on sale last weekend at the store, so I decided to buy a nice hunk of it thinking I could come up with some creative way to use it this week, being that it is St. Patty's.  I am not a big cheese person, and only eat it about once a week or on special occasions, but I figured since it was a holiday...I could splurge.  I had visions of some sort of vegetable pot pies, or a creamy potato cabbage cheese soup in my head, but then life happened and I had far less time this week to make anything that took any large amount of time.  But that cheese was still in my fridge begging to be used, and mac and cheese came to mind.  Now, I know most people when they make mac and cheese simply make a cheese sauce, and toss it with pasta, maybe a bit of breadcrumbs on top.  It is my firm belief however that it must contain lots of veggies along with all of that decadence. 

Yesterday's meal was no exception!  I was talking to my friend Gabrielle recently who is also a vegetarian and a wonderful cook who I often swap recipe and ingredient ideas with, and she gave me the brilliant idea to add mustard greens to my mac and cheese!  I knew I loved them in dal, or a salad with a creamy dressing, but she told me that they went wonderfully with the cheese cutting the richness.  So last night I decided to give the combination a try.  I also added some peas, sticking to the green veggie theme.  I used whole wheat fusili, which made for a beautiful mac and cheese as well as a delicious one!  It was so rich and creamy, full of flavor from the Irish cheddar, and the mustard greens were wonderful with a slight spicy flavor!  It was delicious!  Maybe not traditional Irish, but would be perfect for St. Patty's Day, especially if you are feeling decadent!  Here is the recipe if you would like some comfort food for a rainy spring day (since the snow is finally melting here in Minnesota)! 

Irish Mac and Cheese with Mustard Greens
Serves 4

8 oz whole wheat fusili or penne pasta

3 Tbsp organic butter or Earth Balance
1/4 cup whole wheat pastry flour
3 cups organic milk or soymilk
1/2 tsp caraway seeds
1/2 tsp dill seeds
1 Tbsp dried dill
1/2 tsp sea salt
freshly ground black pepper to taste
2 tsp dijon mustard
8 oz Irish Cheddar, grated
1 cup fresh or frozen baby peas
1 bunch mustard greens or kale, washed, dried and torn into small pieces

Cook pasta according to package directions.  Meanwhile, heat butter over medium heat in a large saucepan.  Add flour and whisk into butter.  Cook a few minutes, then slowly add milk while whisking to prevent lumps from forming.  When all milk has been added and is incorporated, add caraway, dill seeds, dill, sea salt, and pepper and dijon.  Cook until thickened, about 2-3 minutes, then add cheddar and whisk to melt until well incorporated.  Add the peas and mustard greens, and cook until greens have wilted, then add pasta and toss well to coat with cheese sauce.  Serve hot! 

Pomegranate, Pear and Spiced Pecan Salad with Pecorino Romano

I had made a pomegranate cake last weekend, and had some extra pomegranate seeds on hand.  Of course I could have just eaten them plain, but what fun is that!  I thought they needed to be added to a salad I was making in order to make it more beautiful!  To me, pomegranates look like sparkling rubies, and I believe that when you add them to your salad it instantly becomes 10 times prettier!  Not to mention that they add tart sweet little pops of flavor and crunch as well!  This salad was also going to include pears, pecans, and pecorino romano cheese...just happened to be what I had on hand, and funny that it ends up being a quadruple P kind of ordeal.  Anyways, even though this was a throw together random salad, it was wonderful, so I thought I would share the recipe with you!  Now that I think about it, Thanksgiving would be the perfect time to serve this elegant salad, and it is fast approaching!

Pomegranate, Pear and Spiced Pecan Salad with Pecorino RomanoServes 3

Spiced Pecans:

1/2 cup pecans

1 Tbsp maple syrup

1 Tbsp maple sugar
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
1/4 tsp ground chipotle powder
Dressing:
1 Tbsp olive oil
1 Tbsp  riesling vinegar
1 Tbsp balsamic vinegar
1 Tbsp pomegranate juice
1 tsp dijon
1 Tbsp maple syrup
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion
1/4 cup thinly sliced shallots
2 D'anjou pear, sliced
seeds of one pomegranate
1 1/2 oz pecorino romano, shaved




Preheat the oven to 375 degrees. Line a baking sheet with foil, and spray with nonstick spray. Toss pecans with maple syrup, sugar, sea salt , spices, and chipotle and spread out on the sheet. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, pears and pomagranate seeds in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted seeds and cheese.

Roasted Autumn Vegetable and Pasta Gratin

Sometimes indulgence is needed...I guess I was feeling like I was in need of a bit of comfort food tonigt, maybe it was the chill in the air or the lack of sun, but I decided that something creamy and with pasta would be nice.  So I dreamed up a roasted autumn vegetable and pasta gratin, and got set to making it! It was basically a fancy mac and cheese, but what would be the fun in calling it that?  Plus, my mac and cheese is always filled with vegetables.  Maybe I am not a purist, but I believe that they must be included.  You have to have some healthful element afterall!  When I need comfort food, I like it to be beautiful as well, so I roasted a wide range of colors of them...carrots, parsnips and brussels sprouts, as well as some leeks.  The orange carrots were the most beautful of course, but the green brussels sprouts and leeks, and yellow parsnips provided some variety.  It was almost like the colors of autumn leaves!  For my creamy sauce I used what I had on hand, but the theme seemed to be goat.  Goat milk, and goat gouda...that is why I say it had a goat theme.  Now, don't be thinking it was "goaty" in any way...it was absolutely delicious and creamy!  I love goat gouda for its flavor and ability to melt into things like gratins!  I also added some pecorino romano as well for saltiness even though it is not made from goat milk, but sheep.  I topped my fancy mac and cheese off with a crunchy panko walnut mixture before baking to bubbliness, and it was all really wonderful when it emerged from the oven all gooey and cheesy!  But even more wonderful was taking a bite with the crunch of the topping and the richness of the cheese...Mmmm!  The roasted veggies lended a slightly sweet flavor against the saltiness of the cheese which was delicious!  This isn't for anyone who just likes regular old mac and cheese with noodles and sauce but no veggies, but if you want to take advantage of autumn veggies as well as have a big bowl of comfort you should definately try this out! 

Roasted Autumn Vegetable and Pasta Gratin

Serves 4

2 large carrots, thinly sliced

2 large parsnips, thinly sliced
12 brussels sprouts, halved
2 leeks, thickly sliced
olive oil
8 oz whole wheat penne pasta (or other short pasta)

Sauce:
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup whole wheat pastry flour
2 cups goat milk
4 oz shredded goat gouda cheese
2 oz shredded pecorino romano cheese
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

Topping:
1 Tbsp olive oil
1 cup panko bread crumbs
1/2 cup walnut pieces

Preheat oven to 475 degrees, and line two baking sheets with foil and non-stick spray.  Toss carrots and pasnips with just enough olive oil to lightly coat, and spread out on one of the sheets.  Do the same with the leeks and brussels sprouts and place them on the other.  Roast in the oven for about 15-20 minutes until browning at the edges and tender.  Remove from the oven and set aside, but keep the oven on.  Meanwhile, cook pasta according to package directions, and keep warm.  To make the sauce, heat olive oil in a large stockpot, and add the garlic.  Saute until fragrant, one minute, then add flour and cook another minute to get the rawness out.  Add milk slowly and whisking constantly to prevent any lumps from forming.  Bring to a boil and cook until thickened, about 2-3 minutes.  Remove from heat and add cheeses, thyme and sea salt and pepper to taste.  Whisk until cheese has melted, then add the roasted veggies and pasta to the pot.  Mix well to coat pasta and veggies in the sauce and then spoon the mixture into 4 gratin dishes.  In a bowl, mix together panko, olive oil and walnuts, and toss well.  Top gratins with the breadcrumb mixture and place in the oven until they are bubbly, crispy on top and starting to brown, about 4-5 minutes.  Remove from the oven, let cool a few minutes, and enjoy!