I have been awake since 4:30 this morning. I don’t know what it is – I have trouble adjusting to the time change or something. Anyway, I am back at the table working on recipe collections – always looking for interesting new takes on vegetables. I am a firm traditionalist when it comes to the Turkey and stuffing itself, but when it comes to vegetables, I like to make them as interesting as possible. Unfortunately, this often involves incorporating lots more fat and dairy than rationally acceptable, so I usually try to find some which are enhanced with fruits, herbs and other seasonings, just to try to keep it on the healthier side of the equation. Many think that Thanksgiving isn’t the day to try to skimp on calories, fat and cholesterol intake and, well, I guess they are right. However, when I add to my recipe collection, I try to add items that I can make any day of the year and I like to think the healthier the better. I think my Wild Rice with Dried Cherries, Orange and Pecans is a pretty healthy recipe. But, well, butter, cream and cheese and other dairy seem to creep into a lot of dishes during this time of the year. Oh well, let’s forget about the healthy thing for a few minutes, and …….
My daughter, Christin, texted me one day earlier this week that she was now “obsessed with Goat Cheese!” She is definitely my child with the broader palate, but heretofore not accepting of the pungent, gamey-earthiness of goat cheese. Interestingly, she doesn’t like blue cheese either. But anyway, with her in mind, here are a couple of additional recipes to consider for your holiday table – more pics to follow!:
BUTTERNUT SQUASH GALETTE – courtesy of Gourmet 2/09 -8 side dish servings or 6 main course
Pastry: 1 1/4 cups all purpose flour
1 stick cold, unsalted butter, cut into 1/2″ cubes
1 tblsp chopped fresh sage leaves
1/2 tsp fine sea salt
4-6 tblsp ice cold water
1 large egg, lightly beaten
For Filling: 1 2 lb. butternut squash, peeled, seeded and cut into 2″x 1/4″ slices (4 cups)
1/2 tsp fine sea salt
3 tblsp olive oil, divided
2 Leeks (white and green parts only) thinly sliced crosswise
6 oz soft mild goat cheese, crumbled
Make dough: Pulse flour, butter, sage and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse just until it forms a ball. Do not overwork dough or pastry will be tough. Gently press dough into a 5″ disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
Make filling while dough chills: Preheat oven to 500F. Place rack in middle of oven. Toss squash with sea salt and 1 tblsp olive oil and arrange in a single layer on a large baking sheet. Roast, stirring once, halfway, until golden brown on edges and undersides, 20-25 minutes. Remove squash from oven and reduce oven temperature to 375F. Meanwhile, wash leeks, then cook in remaining 2 tblsp olive oil with a pinch of sea salt in a 10″ heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10-15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese and 1/4 tsp pepper and toss gently.
Make Galette: Roll out dough into a 13″ round on a lightly floured board. Transfer to a baking sheet. Arrange filling in an even layer in center of dough, leaving a 2-3″ border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35-40 minutes. Cool on a baking sheet on a rack for 10 minutes before serving.
And, from my Yoga teacher:
CAULIFLOWER GRATIN
1 head cauliflower, trimmed, and cut into florets
2 tblsp unsalted butter
2 tblsp unbleached, all purpose flour
1 cup milk
1 cup creme fraiche
2 oz herb infused Chevre
1/4 cup snipped, fresh chives, or more
pinch of salt
pinch of cayenne
freshly ground black pepper
1 cup bread crumbs
1/4 cup fresh parsley, chopped
2 tblsp butter
Preheat oven to 325F. Lightly butter a 12″ gratin or shallow baking dish. Steam cauliflower until fork tender, about 10 minutes. Melt butter in a small saucepan and whisk in flour, stirring until it forms a paste. Add milk and stir until smooth. Cook over low heat, stirring until thick. Stir in creme fraiche, goat cheese, chives, salt, cayenne and black pepper and remove from heat. Arrange cauliflower in the prepared dish and pour sauce over. Bake until bubbly and golden, 40 minutes.
Prepare bread crumbs: In a large heavy skillet, melt butter over medium heat. Add bread crumbs and parsley and stir until coated and just very slightly browned. Spread over the top of the baked cauliflower dish and return to the oven until top is well browned. Serve immediately.
I hope you will try some of these recipes. I would love to hear feedback!