Tag: squash

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Herby Summer Gratin with Squash and Cauliflower

IMG_4450

 

  • 1 head of cauliflower
  • 1 medium sized summer squash
  • generous sprinkle turmeric
  • 1 cup chicken broth
  • 1 egg
  • 2 tbsp mustard
  • 1 clove garlic
  • 1 pack dill (15ish sprigs)
  • juice of 1/2 of a lemon and zest of a full lemon
  • 1 1/2 cups panko breadcrumbs
  • 10 leaves sage
  • 2 tbsp asiago
  • pinch nutmeg
  • 5 pats butter
  • pepper
  • 2 shallots
  1. parboil cauliflower for 10 minutes (so that it’s still firm but easily stab-able with a knife), then let cool
  2.  cut cauliflower and squash into 1/2 inch pieces and put them in a big pot
  3. mince garlic and add to the pot
  4. add chicken broth, mustard, turmeric, nutmeg, 1/2 the dill (destemmed and minced), lemon zest and lemon juice
  5. add pepper to taste then mix in an egg
  6. pre-heat oven to 350º F
  7. in a small bowl combine bread crumbs, the other half of the dill (destemmed and minced), sage and asiago (grated or cut in really small pieces)
  8. melt 3 pats (fat slices) butter and incorporate into the bread crumb mixture
  9. in a large, shallow baking dish spread cauliflower-squash mixture evenly and bake for 45 minutes
  10. meanwhile melt the other 2 pats butter (and a splash olive oil) over medium low heat and slice shallots
  11. put them in the melted butter and let them cook slowly
  12. remove from oven and spread bread crumb mixture over the top and continue broil for 2 more minutes
  13. serve with extra mustard!

© 2016, domenicadreamsofcalamari. All rights reserved.

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Icelandic Lamb Loin Chop Roast

 

IMG_3395I love lamb. And you should too even if you don’t eat meat. According to the butcher at WFs , Icelandic lamb is “where it’s at” and is only offered for one month a year, so get to it.

serves 4

  • 3 heads garlic
  • 1 big shallot
  • 1 carrot (peeled)
  • 1 yellow onion
  • 2 cups red wine
  • 2 tbsp olive oil
  • 1 quart chicken stock
  • 4 lamb loin chops
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 portobello mushroom
  • 2 delicata squash
  1. slice shallot, onion and carrot and mince garlic
  2. in a large pot heat olive oil then add shallot, onion, garlic and carrot
  3. heat oven to 350° F and slice squash in half
  4. scoop seeds out and brush with olive oil, then line a baking sheet with parchment paper and put squash face up
  5. when oven is pre-heated cook for 20 minutes or until soft
  6. when onions and shallots are starting to turn opaque, add the red wine
  7. add chicken stock, rosemary and sage and slowly simmer for as long as possible
  8. in a medium sized saute pan, brown lamb in butter then add to the saucy mixture and cook over low heat until fully cooked through
  9. cut squash in half and serve the lamb mixture over the top

© 2015 – 2016, domenicadreamsofcalamari. All rights reserved.

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Stuffed Delicata Squash

    • 2 delicata squashes
    • 1 cup walnuts
    • 1/2 cup sage
    • 1 egg
    • 1/4 cup chicken broth
    • 1/2 cup asiago
    • 2 cloves garlic
    • 1/4 cup Caramelized Shallots and Apples
    • 2 tbsp olive oil
    • salt n peppa
    1. pre-heat oven to 350°F
    2. mince garlic, grate or shred asiago and chop the walnuts and sage
    3. cut squashes in half and spoon out seeds and insides
    4. lay them skin side down and brush with olive oil and sprinkle with salt and pepper
    5. in a mixing bowl, mix walnuts, garlic, sage, egg, chicken broth and caramelized onions and apples
    6. fill the squashes with the mixture then bake for 20 minutes or until starting to turn golden
    7. sprinkle asiago on top and put under broiler for 5 more minutes or until cheese is completely melted and starting to crisp

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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