Garlic Parmesan Broccoli

Since I made this for the first time, I haven’t made broccoli any other way. It’s the best broccoli. THE BEST!

Garlic Parmesan Broccoli

Ingredients:

• broccoli
• a clove or two of garlic
• olive oil
• salt and pepper
• 1/4 to 1/2 cup grated parmesan

1. Preheat oven to 425. Cut the broccoli into florets, and thinly slice the garlic cloves. Toss with olive oil, salt, and pepper and roast in a baking dish for about 20 minutes. Toss a few times to ensure even cooking.
2. Test the broccoli for “doneness” by poking it with a fork–it should go in with some resistance. When it’s done, sprinkle with parmesan and put it back in the oven for just a minute or two until the cheese is melted.

Butternut Squash and Vanilla Risotto

Risotto and butternut squash are both favorites of mine, so it was about time I made butternut squash risotto. Except Brandon reminded me that I’ve actually made b-nut squash risotto before, just a few months ago! Oops. This time I used a real recipe, something I haven’t done in a while. I’ve really been really into “throwing things together” lately. This recipe is delish, and I was finally able to use one of the vanilla beans I bought on eBay (so expensive in stores!).

Butternut Squash and Vanilla Risotto (recipe by Giada DeLaurentiis)

Ingredients:

• 4 cups vegetable broth
• 1 large vanilla bean
• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion)
• 1 1/2 cups Arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

Peach-Blackberry Crumble?

I am never sure what the difference is between a crumble, crisp, or cobbler. I call this a crumble, because it was more crunchy than crispy…and I’m really not sure what makes a cobbler. I made this for the dinner I described in my last post, but especially for my uncle John who loves fruit-based desserts. I used a Cook’s Illustrated recipe, but substituted oatmeal for the nuts it called for, which made it like a pie with crunchy oatmeal cookies which was divine. Especially with vanilla ice cream.

This is how it looked straight out of the oven–we were transfixed by the bright bubbly colors.

And here it is post-demolition:

Caprese Salad

This is one of my all-time favorite dishes, and it’s also one of the simplest things to make. Unfortunately, now that it’s November summer tomatoes are over, but don’t let that stop you from roasting some of those fall tomatoes with olive oil, balsamic, and S+P (and just a pinch of sugar) and layering them up in the same way!

I made this over the summer to take home to my parents when I went home one weekend. I used heirlooms here, which is why the tomatoes look orangey instead of bright red.

To assemble a caprese salad, alternate slices of tomato with slices of fresh mozzarella. Drizzle with balsamic vinegar, then olive oil and finish with a course sprinkling of salt, pepper, and julienned basil leaves.

I was consequently reward with quite a feast: smoked chicken, roasted tomatoes, beets with goat cheese, bean and corn salad….etc. And there’s my caprese to the right! Dessert (by me) will be in my next post!

Grilled Pizza

I made these with my mom, who is always just as eager as I am to try new techniques and recipes. I actually can’t remember if the veggies were grilled or roasted or a combo of both–but I do remember how delicious they were, and also how tricky it was to get floppy raw pizza dough onto a hot smoky grill!

Slow-cooked Pulled Pork Sandwiches with Homemade Barbeque Sauce

Because I am so behind in my foodblogging (it’s been two months exactly since my last post and believe me–I’ve been eating that whooole time) I’ve made the decision to do some posts with minimal text to catch up quickly. The goal to get these photos online so when I make something new, I don’t feel like I need to do 50 new posts before I can post the one fresh in my mind. Let me know if you’d like to request a recipe…I can try to remember it, or dig up the one I used. Without further ado, the first photo post:

Slow-cooked Pulled Pork (with homemade barbeque sauce)

so good served on buns with pickles my mama made.

(photos by Brandon, who has a much nicer camera than I do)

Lemon-Ricotta Linguine with Cherry Tomatoes and Green Beans

This is something else I made a few weeks ago: SO light and delicious, the perfect summer pasta! Recipe was inspired by a Giada de Laurentiis recipe, but I know I made some changes (I used regular linguine instead of whole wheat, for one).

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon by Giada de Laurentiis

Ingredients:

• 1 pound whole-wheat linguine
• 1/2 cup part-skim ricotta
• 3 tablespoons olive oil
• 1/2 pound French green beans, trimmed and halved lengthwise
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup halved cherry tomatoes
• 1 lemon, zested

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

Squash-Tomato Tart

I made this a few weeks ago and totally winged it with the recipe, so bear with me as I attempt to recreate what I did…mostly based on the pictures I have. It’s worth doing because it turned out so delicious. Baking temperature/time is what I’m most iffy on…if you decide to make this, make sure to keep an eye on it!

Squash-Tomato Tart

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 summer squash, sliced very thin
• 1 tomato, sliced
• pesto
• goat cheese
• parmesan cheese
• salt and pepper

1. Preheat oven to 425 degrees.
2. Roll out the puff pastry until it is 12″x 12″ or so. Transfer to parchment paper on a baking sheet. Score the puff pastry about an inch from the edge with a sharp knife. Inside this square you’ve drawn, prick the puff pastry several times with a fork.
3. Spread with pesto–if the pesto is too thick and not spreading easily, add olive oil. Arrange the squash slices in one layer atop the pesto.
4. Arrange tomato slices atop the squash, and dollop each slice with some pesto.
5. Crumble goat cheese over the top, and sprinkle with grated parmesan. Sprinkle with salt and pepper.
6. Bake for 10-15 minutes, until cheese is melted and crust is golden brown.

Hummus

For my World Music class, I (of course) selected to do the project that involved me cooking a dish that related to one of the cultures we studied. I chose to make hummus…it’s something my parents have made for years and I’ve wanted to try making it myself. Plus, it isn’t very complicated and makes a great finals week snack. As part of my assignment, I needed to prove to my Professor that I actually made the dish–what better way to do this than linking him up to my blog? Welcome, Tony!

Without further ado:

Hummus (recipe from The New Best Recipe)

Ingredients:

• 1 15oz. can chickpeas (aka “Garbanzo Beans”), drained and rinsed
• 1 medium garlic clove, minced or pressed
• 3/4 teaspoon salt
• pinch cayenne pepper
• 3 tablespoons fresh lemon juice
• 1/4 cup tahini (hulled sesame paste)
• 1/4 cup extra-virgin olive oil
• 1/4 cup water

Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days).

I topped mine with an extra drizzle of olive oil, some chopped parsley and dry-toasted pine nuts, and sprinkled cayenne pepper on top. Eat it with pita!

 

Tomato-Egg Sandwich

This was one of those meals that was created out of necessity, not of creativity or boredom…I was starving and studying and this is what I came up with for a quick dinner with what I had lying around.

Tomato-Egg Sandwich

Ingredients:

• 2 eggs
• sliced tomatoes
• Fontina cheese
• 2 slices sourdough
• chopped parsley
• butter
• salt and pepper

1. Make the eggs however you like ‘em. Poached is probably ideal but I made over easy since it’s simpler and I love a good runny yolk.
2. Toast bread in a toaster oven. When it is almost done, put slices of fontina on one slice and broil until nice and melty.
3. Butter the other slice of toast and top with tomatoes.
4. Place the eggs atop the cheese and get chopped parsley allll over it. And salt and pepper!