Author Archives: skibootsinthekitchen

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About skibootsinthekitchen

I love to cook, eat, travel, & drink wine. I enjoy mountain activities of all kind. Come have a bite with me! www.skibootsinthekitchen.com

Tuscan White Bean & Garlic Soup

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photo-421Normally I am the one posting pictures of snow in the mountains but this week those of you back East are enduring the winter weather while here in Park City we are enjoying unusually warm days. Not so good for the mountains that are suppose to open on November 23rd!

We have some winter weather in the forecast for this weekend. Meanwhile, Park City Mountain is busy blowing snow, although they will probably only have enough for one or two trails on opening day- also known as the “white ribbon of death”! I am always looking for something cozy and easy for dinner when it snows, especially that first snow fall of the season.

I don’t feel like I’m ever really ready for that first snowfall, or when it gets cold enough to turn on the heat for the first time! Its that transition from Fall to Winter that is the hardest, once all the lovely snow blankets the ground, I’m a happy camper! This white bean and garlic soup is super easy and only takes about 20 minutes to whip up. Serve it with some hearty whole wheat bread or rosemary focaccia and dinner is done! Enjoy!

Tuscan White Bean & Garlic Soup (Serves 4 to 6)

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 2 sage leaves
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 5 cloves garlic, cut in 1/2
  • 1/2 cup cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. In a medium to large pot, add the butter, olive oil, and shallots. Cook, stirring occasionally, over medium heat until the shallots are softened, about 5 minutes.
  2. Add the sage, beans and stock and stir to combine. Bring the mixture to a simmer. Add the garlic and continue simmering until the garlic is softened, about 10-15 minutes.
  3. Using an immersion blender or if using a regular blender, blend in batches, and puree the soup. Be careful to hold the lid of the blender tightly, as hot liquids expand when they are blended.
  4. Once all the soup is blended, pour it back into the soup pan, add the cream, salt and pepper (add more salt and pepper to taste as necessary). Keep warm, covered, over very low heat until ready to serve. Serve with fresh bread warmed in the oven.

Adapted from Giada De Laurentiis

Chicken Suzanne

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photo-414You know those days you crave your favorite childhood meal? Maybe its spaghetti and meatballs or buttery macaroni and cheese- mine is most definitely Chicken Suzanne. This was a dish my mother used to make all the time growing up because its simple and tasty. It only takes half an hour to whip up, it freezes easily and its a comforting dish for cozy cold nights.

The combination of mushrooms, artichokes and cream with tender chicken and crispy almonds is the perfect culmination of delicious ingredients. It’s also a great way to use up some leftover Thanksgiving turkey! Substitute 2 1/2- 3 cups of shredded turkey for the chicken and you’ve got a creative dish for all those leftovers! photo-417I found this great card shopping over the weekend- I do wish that all life’s problems could be solved with a stick of butter! Sometimes all it takes to turn around a bad day is some classic comfort food to warm your soul and make you feel at home. Serve with a fresh baguette and your favorite glass of red wine! Enjoy!

Chicken Suzanne (Serves 8)

  • 1 box long grain and wild rice
  • 1 3 to 4 pound rotisserie chicken or 3 to 4 broiled chicken breasts
  • 8 oz fresh mushrooms, sliced thinly
  • 1 large can artichoke hearts
  • 1 medium onion diced
  • 3 tablespoons butter
  • 6 tablespoons flour
  • 2 cups chicken broth
  • 1 cup whipping cream (you can sub half & half if you prefer)
  • 1/2 cup milk
  • 6 tablespoons sherry or white wine
  • 2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • slivered almonds (about 1/2 cup, optional)

Directions:

  1. Preheat the oven to 325 degrees. Make rice to package directions. Butter a 4 quart casserole or baking dish. Set aside.
  2. Remove the meat from the bones of the rotisserie chicken and cut into pieces.
  3. Cut the artichoke hearts into bite size pieces. Combine chicken, rice and artichoke hearts in large bowl.
  4. Saute the diced onion in the butter. When the onion becomes transparent, add the flour. Cook for 1 minute over low heat.
  5. Add the chicken broth, milk and cream and stir until thickened. The mixture should be the consistency of heavy cream.
  6. Stir in the seasonings. combine the completed sauce with the chicken, rice and artichoke mixture. Add the sliced mushrooms.
  7. Pour mixture into prepared casserole dish and top with slivered almonds.
  8. Bake in the oven for 30 minutes or until hot and bubbly.
  9. Can be frozen or made the day before serving.

Wine Wednesday- Thanksgiving Whites

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photo-409Well now that Halloween is over based on all the stores and shops you’d think it was almost Christmas. Pottery Barn looks like the North Pole and Starbucks is already pushing their festive red holiday cups. Lets not move so quickly! Thanksgiving comes next! What is the only other thing on your Thanksgiving table as important as the turkey? WINE! Don’t forget in your holiday planning process that good wine is the most important part of the meal (to me at least!) Plus, its probably the only way you’ll get through those painfully awkward conversations with that aunt or uncle you haven’t seen in years- when they telling you about their beloved cat that passed away over the summer or how they’ve taken up cattle farming in Amish Pennsylvanian. Maybe that’s extreme but you get the idea. So for this weeks wine Wednesday I’ve pick three, awesome, all under $20 bottles of wine for your Thanksgiving table.

2011 Chehalem Inox Chardonnay: $19 photo-410 The Chehalem Chard is the most expensive of the wines in this post but totally worth it. We are talking about Thanksgiving here so you want something special and something you wouldn’t drink every day. This wine is named after the French abbreviation for “stainless steel” and its crisp, bright flavors are hallmark of an unoaked Chardonnay. This is a crowd pleasing wine that will win over Chardonnay haters and please Chardonnay lovers. If you’re going to have one white wine at your table- I recommend this one!

  • Winemakers’ Notes: Bright, clean, flinty-briney, with mineral, lime and tropical fruit aromatics, this wine is all about freshness, bracing and balanced acidity and flavors that are linear, including ginger, white pepper, stone fruit, apple pie and slate. May be the best INOX we’ve made. (See full notes here)
  • Grape: 100% Estate-Grown Chardonnay from Willamette Valley AVA, Oregon.
  • Rating: Robert Parker & Wine Enthusiast: 88 Points

2012 Joel Gott Sauvignon Blanc: $10 photo-407Another wine produced in stainless steel barrels, the Joel Gott Sauvignon Blanc is an affordable and refreshing table wine. With a slightly more reasonable price point then the Chehalem, this wine is refreshing, bright, and pairs well with food. It’s perfect for large parties thanks to its price and versatility and will please any white wine drinker!

  • Winemakers’ Notes: The 2012 Joel Gott Sauvignon Blanc has aromatics of guava, papaya, white peach, mandarin, Meyer lemon and lime. The wine fills the palate with fruit flavors and a round fullness, finishing with crisp, refreshing acidity. (See full notes here)
  • Grape: 100% Sauvignon Blanc from California
  • Rating: Wine Spectator: 89 Points

2012 Aveleda Vinho Verde: $8aveledaIf you have never tried Vinho Verde you are truly missing out. This Portuguese wine has a light fizz to it (less than sparkling wine but still very noticeable) and makes for a perfect apéritif (pre-dinner drink) that pairs nicely with meats and cheeses and other appetizers. This wine is a light, refreshing and budget friendly alternative to champagne and a great way to start off your evening!

  • Winemakers’ Notes: Aveleda Vinho Verde is a fresh, fruity light wine that offers freshness to the palate and romanticism to the spirit. Its simple label and the deep green bottle reveal what you are about to experience: a vivacious and smooth white Vinho Verde that can be the perfect match for light meals, seafood or served as an appetizer. (See full notes here).
  • Grapes: Trajadura, Loureiro, Arinto, Azal
  • Rating: Wine Spectator: 87 Points

Check back next week for Wine Wednesday Thanksgiving Reds! You can also see the Bon Appetit article on how to pair your wine with classic dinner party dishes. (Read it here)

Baked Eggs with Country Toast

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photo-404It was such a wonderful fall weekend! I hope you enjoyed the good weather (on Saturday least), maybe if you’re lucky enough to live in Boston you checked out the Red Sox parade and of course that extra hour of glorious sleep. Fall daylight savings is one of my favorite weekends of the year- your body thinks its late but you realize its early and you can roll over and go back to bed. There is nothing better! Except realizing that extra hour of sleep has also allowed you an extra hour for breakfast, my favorite meal of the day!

Breakfast literally makes my day- I mean seriously, breakfast is the best in the morning… but who doesn’t love pancakes or eggs for dinner to? It’s the ultimate meal and it always makes me happy. It’s also a time where you can catch up or wind down with friends or alone with the morning paper. My best friend Connie and I always had crazy schedules when we lived together, but breakfast was our time to catch up, drink some coffee and start our day off right; if we had breakfast together, I knew it was going to be a great day.

As a kid my mother used to make me baked eggs, they are simple but they are so satisfying and delicious. My favorite part about them? You pop them in the oven, set the timer and there ready before you know it! photo-401There is no worry or fuss like there is with scrambled, poached or fried eggs. Simple, easy and delicious- just the way breakfast should be on Sunday mornings so you can sit back and enjoy it with the ones you’re with! Red Bicycle Breadworks is a local Park City company. They sell their bread out of The Market in town and it’s totally delicious.

Their gold creek cheddar bread is the perfect breakfast toast. They also make an amazing sea salt and olive oil bread that we’ve started calling ‘crack’ bread. We have to buy two loaves at a time because we inevitably eat one loaf before we even leave the grocery store- its that good (if you’ve had it you know what I’m talking about!). If you live in Park City I highly recommend checking out their bread- if you don’t (that’s too bad for you!) but any good fresh bread will do! Enjoy!

Baked Eggs with Country Toast

  • 1 Tablespoon Olive Oil
  • 1 Tablespoon heavy cream
  • 2 farm fresh eggs
  • 1 dash paprika
  • 1 tablespoon Parmigiano
  • salt and pepper to taste
  • country bread, toasted with butter

Directions:

Preheat oven to 375 degrees. Put 1 tablespoon olive oil into the cocotte (baking dish, small tart pan or souffle dish), followed by the eggs and cream. Season with dash of paprika, salt and pepper. Cover with 1 tablespoon grated Parmigiano-Reggiano and bake just until the white is set, about 15 minutes. Serve with toast.

Roasted Tomato Soup with Tortellini

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photo-391It seems as though winter is upon us in Park City. We’ve had two days of snow and cold weather (which we’ve had before this fall, but now it feels like its here to stay!) I spent part of my evening pulling out my winter boots and jackets and putting away my summer clothes. Then I enjoyed the rest of my night watching the Red Sox WIN the World Series!!! The World Series inevitably means the end of fall, day light savings is just around the corner and tomato season is on its way out. One of my favorite childhood winter lunches was tomato soup and grilled cheese. It was hearty, warm and satisfying on a cold day.

Fresh tomatoes from the farmers market
Before going in the oven
Perfectly roasted!

I decided to use up the last of my fall tomatoes and make up a batch of creamy tomato soup with a new twist- cheese tortellini goodness in the soup! Every bit has a burst of cheesy deliciousness against the rich tomato base. Its the perfect soul warming lunch or dinner that everyone will enjoy! Cheers!  photo-392Roasted Tomato Soup with Tortellini by Ski Boots in the Kitchen

Ingredients:

  • 8 -10 medium beefsteak tomatoes, cored and quartered
  • 6 cloves garlic, whole and skins on
  • 1 small yellow onions, chopped
  • 1/2 cup extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 1 bay leaf
  • 1/2 stick butter (1/4 cup)
  • 3/4 cup heavy cream
  • 1 9oz package Buitoni three cheese tortellini
  • 1/4 cup chopped fresh basil leaves, optional
  • Shredded Parmesan cheese for garnish, optional

Directions:

  1. Heat the oven to 400 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 30-45 minutes.
  2. In a large stock pot saute chopped onion in 2 tablespoons of olive oil until translucent, remove from heat. When the tomatoes are done roasting, remove them from the oven and transfer tomatoes, pulp and juices to a large stock pot with onion. Squeeze the garlic from its skin and add it to the pot.
  3. Add 3 cups of the chicken stock, bay leaf, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  4. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer soup to a regular blender and puree before returning to the stock pot). Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary.
  5. Add uncooked tortellini to the pot and continue to simmer on low heat for another 5-7 minutes. Season to taste with salt and freshly ground black pepper.
  6. Ladle into bowls and garnish with freshly chopped basil and shredded Parmesan cheese. Serve with fresh bread and enjoy!

Best Ever Birthday Carrot Cake

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photo-384You know that cake you ask for every year on your birthday, the one that makes you feel special and loved and happy all at once? The kind of cake you go back for seconds, not only because its YOUR birthday but its YOUR favorite cake and its freaking delicious. This carrot cake is THAT cake for me, my mother’s best ever birthday carrot cake.

1/2 cup coconut and raisins
2 cups of shredded carrot
Combine it all
Ready for the oven!

Today isn’t my birthday, (although you might have seen in my last post, Ski Boots in the Kitchen just turned 1!) but I decided I needed a little slice of heaven! Whenever I go to a restaurant and they have carrot cake on the menu, I have to try it. Let me tell you good carrot cake is hard to come by and I am usually disappointed because its not as good as PomPom’s recipe.

3 layers of goodness
Let the crumb layer harden in the fridge for 1 hour before spreading the final layer of frosting
the ‘crumb layer’

There are two places that know how to do it right- one of the best carrot cakes I’ve ever had is at Bol in Vail, Colorado and the second runner up is from the Deer Valley Bakery (they made my carrot cake wedding cake… can you tell yet I’m slightly obsessed?) but that’s it. If you come across a restaurant that has better carrot cake than these two places call me, I’ll fly anywhere just to try it.

Long story short, I’ve been tasting cakes made with carrot for years and this one will forever be my favorite not only because its outrageously delicious but it brings me back home and its always made with love! Happy celebrating and cake eating- Enjoy!

Best Ever Birthday Carrot Cake (click for printer friendly version)

Ingredients:

For the Cake:

  • 2/3 cup vegetable oil
  • 1 cup honey
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 cup powdered milk
  • 2 cups grated carrots
  • 1 small can (8oz) crushed pineapple and juice
  • 1/2 cup golden raisins
  • 1/2 cup shredded coconut
  • 3/4 cup chopped nuts (walnuts or pecans) (optional)

For the frosting:

  • 1 8oz. block of cream cheese at room temperature
  • 1 (1/2 cup) stick of butter at room temperature
  • 2 teaspoons vanilla
  • 1 1lb box confectioners sugar

Directions:

  1. Pre-heat the oven to 325 degrees
  2. Grease, flour and line with parchment paper 3, 9″ round cake pans
  3. Using a hand mixer, combine oil and honey in a bowl. Add eggs one at a time, blend in vanilla.
  4. In a separate bowl, sift flour, wheat flour, baking powder, baking soda, cinnamon, and powdered milk.
  5. Blend the sifted dry ingredients with the honey, oil and eggs. Stir in remaining ingredients (grated carrots, crushed pineapple, coconut, raisins and chopped nuts).
  6. Pour batter into the 3 prepared baking pans and bake for 25-30 minutes. Let them cool completely on racks until ready to ice.
  7. While the cake is cooling, using a hand mixer, combine cream cheese, butter, confectioners sugar and vanilla in a bowl.
  8. When cake has fully cooled, place the first layer on a cake plate, spreading a thin layer of icing between each layer of cake. Spread a thin layer of icing around the outside of the cake and place in the fridge for 1 hour. This is called a “crumb layer” this will keep all the crumbs stuck to the first layer of frosting giving you the perfect looking cake when you frost the final layer! For more directions on how to perfectly frost a cake see here. Enjoy! 

Caribbean Cornbread

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photo-370Happy 1 Year Blogiversary, Ski Boots in the Kitchen! It seems crazy to me that a year has gone by since I decided to start this blog. My first post was one of my favorite childhood fall recipes- Stew in a Pumpkin… I never thought a year later I’d be posting my 74th recipe! Stew in a pumpkin was a recipe my mom always made for us as kids and she still makes it for my nieces and nephew- we were always so excited to see the whole pumpkin on the table filled with stew! It’s usually a good excuse to carve pumpkins too!

My niece dressed up for Halloween and ready to eat Stew!
Stew in a Pumpkin
Carving pumkins with friends

Nothing says fall better than a Sunday afternoon watching football and eating some hearty stew or chili. One pot wonders, crock pot magic- whatever you like to call it soups are easy, cheap and feed all the hungry boys that have come over to your house, taken over your couch and drink all the beer! But serving chili without cornbread is like serving lamb without tuna fish… wait I think I meant to say, its like serving spaghetti with out meatballs (that was for all you Big Daddy movie fans…) anyways, you get the idea.photo-369What is worse than chili without cornbread? Dry, boring, stale cornbread that tastes like sawdust. That is kind of how I feel about a lot of cornbread, ohhh but not this recipe. The secret ingredients? Well not that secret because I’m going to tell you… Crushed pineapple, creamed corn and pepper Jack cheese!

Spread mixture into a baking dish
Don’t worry if the mixture looks curlded, thats normal!
Dry ingredients
Cream the butter and sugar together

This recipe was one my mother got out of Blanchard’s Cookbook but it was also one of the recipes I got at my bridal shower! Everyone that came to my bridal shower was asked to bring a copy of their favorite recipe for me to add to my collection! (that way I’ll always know your favorite dish when you come over for dinner!) This was the recipe Diane S. brought for me! So thank you Diane and mom for the recipe because it has become one of my favorites too! photo-371You’ll never think of cornbread the same after eating this deliciously moist and yummy treat! It would also make a great addition to your holiday meal and it freezes well too! So make up a big ol’ pot of chili, a big ol’ batch of cornbread and get the best spot on the couch. Enjoy!

Caribbean Cornbread (click for printer friendly)

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 4 eggs
  • 1 1/2 cups canned cream-style corn
  • 1/2 cup canned crushed pineapple, drained (small can)
  • 1 cup shredded Monterey Jack or mild white Cheddar cheese (definitely use Jack cheese!)

Directions:

  1. Preheat oven to 325 degrees.
  2. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but glass works best).
  3. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside. (You can use gluten free all purpose flour from King Arthur for GF option).
  4. In a mixer, cream the butter and sugar. Add eggs on at a time, beating after each addition. If the mixture starts to look curdled at this point its OK.
  5. Add the corn, pineapple, and cheese, and mix to blend. On a low speed, add the dry ingredients and mix until blended well.
  6. Pour the batter into the prepared pan and bake until golden brown around the edges and a tester stuck in the center comes out clean, about 1 hour.

*to freeze- let cornbread cool completely before cutting and removing it from the pan. Double wrapping in plastic and freeze.

Recipe from Blanchard’s Table Cookbook.

Sauteed Cauliflower and Apples with Toasted Pecans

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photo-362I’ve come to the conclusion lately that cauliflower is an underrated vegetable. Mostly, I used to think it was just plain boring- and yes, when you steam it and serve it plain, I think there is nothing worse.

Its lack of color is another one of its pitfalls- a white veggie on a white plate – need I say again… boring! But its all about how you cook it and fix it up that makes you realize, cauliflower is far from boring. This cauliflower recipe would make a great addition to your Thanksgiving or Holiday meal- the brightness of the apple is pleasing to the eye and gives the dish a hint of sweetness. photo-364The nutty taste from the browned butter and toasted pecans give it that holiday essence and amazing flavor that is sure to please even the picky eaters!

Sauteed Cauliflower and Apples with Toasted Pecans (Serves 4)

Ingredients

  • 1 small head cauliflower (about 1 1/2 pounds), cut into florets (about 5 cups)
  • 1 small shallot, chopped
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 red apple (such as Fuji or Gala), thinly sliced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 3 tablespoons unsalted butter
  • 1/4 cup pecans

Directions

  1. Spread the pecans on a rimmed baking sheet and toast in a 350 degree oven, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the thyme and ½ cup water. Cover and cook 5 minutes. Add the apple, cover and continue cooking until the cauliflower is tender,  5 to 7 minutes more. Remove from heat and transfer to a serving bowl.
  3. In a small sauce pan melt butter on low heat until its completely melted. Once it is fully melted raise the heat to medium-high stirring constantly. The butter will begin to foam and brown. Once the butter has reached a medium caramel brown color remove from heat. Pour browned butter over Cauliflower and toss and sprinkle with the pecans.

Recipe adapted from Real Simple October 2013

Roasted Butternut Squash and Goat Cheese Penne

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photo-155Ah Park City in the off season- beautiful blue skies, sunny crisp weather, snow capped mountains… and construction EVERYWHERE. I feel like the city votes that September through November will be the months they rip up every road, pipe and drain in the town, all at once and inconveniently detour you or make you wait in traffic. The only other place you can travel 1/2 a mile in 25 minutes is New York City during rush hour and the roundabout at Deer Valley.photo-153 photo-154The good news, you can go to the farmers market at the Canyons and buy a butternut squash the size of a small baby. Seriously, I bought one butternut squash and I was able to make three separate recipes with it: Soup, Pizza and Pasta! photo-359This recipe was adapted from my favorite little Italian chef, Giada. It’s actually quite genus and I wish I could say I came up with the technique. Pasta water and goat cheese combine to make a creamy and delicious sauce with little effort!photo-158The roasted squash and onions caramelize in the oven before they are tossed with the creamy penne and fresh basil. The last touch, toasted little pepitas that lend a lovely crunch. The original recipe called for walnuts but I much prefer the delicate flavor of the pumpkin seeds with this pasta.photo-156 I am always looking for tasty and filling vegetarian recipes to have on hand- vegetarian or not, this recipe is definitely one of my go-to, crowd pleasing pasta dishes! Enjoy!

Roasted Butternut Squash and Goat Cheese Penne (Serves 6)

Ingredients:

  • 1 (2-pound) butternut peeled, seeded and cut into 3/4-inch cubes
  • 1 sweet onion, diced into 1/2-inch pieces
  • 1 pound penne pasta
  • 1 cup (8 ounces) goat cheese- A large log is 11 oz I used the whole thing
  • 1 cup pepitas, toasted (pumpkin seeds)
  • 1 packed cup chopped fresh basil leaves
  • Finely grated Parmesan for garnish
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • Vegetable oil cooking spray

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Chop onion and squash, mix together in a bowl and drizzle with olive oil, season with salt and pepper to taste (just enough oil to lightly coat the squash 1-2Tbls.) Arrange in a single layer on a prepared baking sheet sprayed with vegetable oil cooking spray. Bake for to 40 to 45 minutes, tossing occasionally, until the vegetables are golden and cooked through.  Remove from the oven and set aside to cool slightly.
  3. While the squash mixture is cooling, bring a large pot of water to a boil over high heat. Add salt after the water boils then add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  4. Reserve about 2 cups of the pasta water before draining the pasta. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce.
  5. Add the squash and onion mixture, the pepitas and the basil. Toss well and season with salt and pepper, to taste.
  6. Garnish with Parmesan and serve.
Recipe adapted from Giada De Laurentiis

Glazed Brussels Sprouts & Apples in Beurre Noisette

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photo-353We had another day of weird snow/rain/sleet- it was cool and crisp and all the tops of the mountains were dusted white. It makes for beautiful views and photos- but not so great when you’re leaving the store in the middle of a freak rain/snow downpour.photo-357 Hopefully everyone enjoyed their Columbus Day- the state of Utah apparently doesn’t recognize this holiday, kids were in school and most businesses where open – unless of course you’re the state liquor store which uses any excuse to close. photo-354As I posted a few weeks ago, I’ve decided to post some great Thanksgiving recipes in the month of October! Over the weekend I asked people to post to Facebook what their favorite side veggie is and I got an overwhelming response for BRUSSELS SPROUTS – which are also one of my all-time favorites! If you haven’t seen my recipe for Maple-Roasted Brussels Sprouts with Rutabaga and Toasted Hazelnuts its also a winner! photo-356As promised here is an amazing recipe for Brussels Sprouts and thank you to everyone that gave their input for their favorite veggie! These Brussels sprouts are so delicious, the Beurre Noisette (which is just fancy French for browned butter- but sounds so much better) gives the recipe a wonderful nutty flavor that is balanced by the apple cider and nutmeg. photo-358The best part about cooking with fresh apple cider? Cocktails! I know you can see that little bottle of Myers’s Rum peeking out from behind the jug of cider. It always seems to find its way out of the liquor cabinet when there’s cider around, plus cooking is always better when you’re sipping on wine or my favorite fall cocktail, Rum & Cider. Thanks to the unwavering recipes from Food52 this rich, creamy and delicious dish is one of the better Brussels Sprouts recipes I’ve tried! Enjoy!

Glazed Brussels Sprouts and Apples in Browned Butter and Cream (Serves 4)

Ingredients:

  • 1 pound Brussels sprouts
  • 1/8 teaspoon celery salt
  • 1/2 cup butter (1 stick)
  • 2 ounces heavy cream
  • 2 pieces bacon, chopped
  • 1 apple, peeled, cored and chopped
  • 4 teaspoons apple cider
  • 1/2 teaspoon fresh grated nutmeg; more to sprinkle at the end

Directions:

  1. Wash and trim the stems from the brussels sprouts. Cut in half, discarding any discolored leaves. Steam brussels sprouts over salted water until fork tender (7-10minutes). Drain and lightly sprinkle and toss with celery salt. Set aside.
  2. In a separate pan, cook bacon until crisp- transfer bacon to paper towels to drain, then chop coarsely.
  3. Over low heat, melt butter in a heavy pot. Once the butter is completely melted, turn heat to medium high. It will quickly begin to foam. Keep stirring the butter and moving around the pan. Once it hits the color and flavor you want (don’t let it turn black and burn- medium to dark brown is good), immediate reduce the heat to low and add the cream. Stir to completely incorporate the cream. Immediately add the apple pieces, bacon and brussels sprouts. Don’t worry if the sauce looks like its starting to separate- continue stirring!
  4. With a large spoon, keep turning the brussels sprouts mixture in the cream/noisette sauce while the sauce thickens and the brussels sprouts mixture becomes glazed with the sauce (5-10 minutes). The apple pieces should be just cooked, not mushy. Add the apple cider and nutmeg. Continue to carefully turn the mixture in the glaze for another 2-3 minutes.
  5. Turn out in a serving dish or the individual plates and add a pinch of nutmeg over the dish.

Recipe from Food52