Warm Fall Squash Dip—Different and Delicious

Back in the 1990s while working on First Impressions, a book of appetizers, I created a recipe for a warm fall squash dip served with sliced apples and sautéed sausages. The main ingredients in that simple recipe were pureed acorn squash, curry powder, and sour cream. For years, I served this colorful starter when autumn arrived, but then somehow the dish fell off my radar screen—until this year when I decided to give the recipe a facelift. 

For my 21^st century version I roasted and pureed cubed butternut squash, and seasoned it not only with curry powder, but with rosemary and thyme as well. And, in place of sour cream, I substituted crème fraiche, which has a more complex flavor.

Stuffed Pasta Spirals—Great Main Course for Make-Ahead Entertaining!

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Baked Pasta Spirals

When you’re entertaining is there anything better than an all-in-one main course that can be assembled a day ahead, then cooked at serving time? The following recipe for pasta spirals (which are really individual rolled lasagnas) stuffed with ricotta and prosciutto fall into  this special category.

The dish was inspired by a display of individual lasagnes that I spotted several years ago in the food section of the celebrated Bon Marché department store in Paris. During a long stay in France, I went often to La Grande Epicerie, and every time I passed the counter of take out dishes, was intrigued with the interesting fillings encased by single rolled sheets of pasta.

Pasta Spirals Ready To Go in the Oven

Back home on this side of the Atlantic, I created my own version, spreading a simple mix of ricotta, Parmigiano Reggiano, bits of prosciutto, and Italian parsley on individual cooked pasta noodles, then rolling the sheets into spirals and napping them with a zesty tomato sauce. This casserole can be popped into the fridge, and be ready and waiting the next day. Count on about a half hour to bake the dish, and serve it with easy sides—a mixed green salad and some warm crusty peasant bread. Voilà—a delicious meal with no last-minute fuss!

Brussels Sprouts Star in a Great Fall Side Dish

For years I overlooked Brussels sprouts when teaching or writing about food, mainly because I was worried that most people just didn’t like these small green spheres that resemble mini-cabbages. That is certainly not the case today. Countless chefs and home cooks have discovered how creatively this vegetable can be used.

           

For instance, a recipe for Sautéed Brussels Sprouts, Bacon, and Apples has become a favorite for many readers of my book, Sunday Roasts. For this dish, which takes only about a half hour to assemble and cook, sprouts are halved, blanched, and then sautéed along with sliced Golden Delicious apples and bits of salty bacon. The assertive taste of the Brussels sprouts, the sweet note of the fruit, and the salty hint of bacon form a winning combination.

           

This dish would be a colorful and delicious accompaniment to roasted chicken, pork, or lamb. Or, you might try it with grilled sausages or sautéed turkey cutlets. The days are getting cooler and crisper, and the choice of vegetables fewer at the produce counter, but verdant little Brussels sprouts are plentiful this time of year. Don’t’ let them go unappreciated!

Brussels Sprouts, Bacon, and Apples

1 pound Brussels sprouts

Kosher salt

4 ounces thick bacon slices (4 to 5 slices), cut crosswise into 1/2-inch pieces

1 1/2 tablespoons unsalted butter

2 large Golden Delicious apples, peeled, halved, cored, and cut into 1-inch cubes

1 1/2 tablespoons minced flat leaf parsley

1. Cut off and discard the bases from the Brussels sprouts, then halve the sprouts. Bring a large pot of water to a boil and add the sprouts and 2 teaspoons salt. Cook until the sprouts are tender but not mushy when pierced with a small, sharp knife, for 8 to 10 minutes or longer. (Cooking time can vary depending on the size of the Brussels sprouts.)

2. Strain the sprouts in a colander, then place them (still in the colander) under cold running water until completely cool. Pat them dry and set aside. (Brussels sprouts can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)

3. Sauté the bacon in a large, heavy frying pan over medium heat until browned and crisp. Remove it with a slotted spoon to drain on paper towels. Pour off and discard all but 2 teaspoons of the drippings in the pan. Return the pan to medium heat and add the butter. When hot, add the apples and cook, turning often, until softened and just lightly browned, for about 5 minutes. Add the Brussels sprouts and bacon to the frying pan. Stir and cook until all ingredients are heated through, for 2 to 3 minutes. Season with salt to taste.

4. Mound the vegetables in a serving bowl and sprinkle with parsley. Serve hot.

Serves 4

Cost: Inexpensive

Prep Time: 10 minutes

Start to finish time: 35 minutes

From Sunday Roasts by Betty Rosbottom (Chronicle Books 2012)

Photo by Susie Cushner     

Warm Spiced Pear Tart--Just In Time For Fall!

Years ago, when I was beginning my career as a food writer and teacher, I loved to prepare Julia Child’s baked pear gratin with a macaroon crust from Mastering the Art of French Cooking Volume I. The recipe was simplicity itself. Pears were sliced, placed in a baking dish, tossed with apricot jam and white wine, and then baked with a topping of crushed cookies and bits of butter.           

Last week, as I was contemplating different fillings for an autumn tart, I remembered that dish and knew that those pears would be delectable baked in a pastry crust. I added seasonings of  cinnamon, allspice, ginger, and cloves to the fruit, and to keep things really easy, used purchased puff pastry for the tart shell. When done, this dessert boasts a golden, flakey crust and a filling of tender, juicy pears infused with aromatic spices.

Hearty Soup and Fall Weather--Definitely A Winning Combination

After one of the hottest summers I can remember, autumn has at last arrived in New England.  Temperatures have started to drop, there’s a crispness in the air, and days are getting shorter.  I’ve even noticed that my fellow New Englanders--typically reserved and quiet--have broad smiles on their faces and are uncharacteristically chatty, initiating conversations with “Fall is here!”

So, along with taking out my sweaters and jackets, and setting the thermostat to warm instead of cool, I’ve pulled out my recipes for robust dishes. Among them is a Tuscan-style white bean soup topped with crusty croutons. A breeze to make, this hearty Italian “zuppa,” assembled with cannellini beans, carrots, onions, celery, and kale plus a hint of bacon, is perfect for the new season. 

Comté Cheese Makes a Fall Salad Even Better

A few weeks ago while admiring the bountiful display at the cheese counter of my local Whole Foods, I spotted one of my favorite French fromages!  There, in full view, was a wheel of Comté, a hard, ivory-hued cow’s milk cheese with a slightly sweet, nutty flavor from the  east of France. I was even more surprised later that month when I discovered that two local supermarket chains were selling Comté as well.

It didn’t take long for me to figure out how to use my purchase. Since fall weather was arriving, I decided to include it in an autumn salad.  I combined beautiful deep wine- and green-hued leaf lettuce with Belgian endive for the base, then added thinly sliced pears, toasted nuts,

Doughnut Muffins—Different, Easy, and Delicious

Photo by Yvonne Duivenvoorden

Leafing through the pages of Diane Worthington’s beautiful new book, Seriously Simple Parties, I found plenty of recipes that made me want to rush into the kitchen and start cooking. In this collection, just as in the author’s successful prequels, Seriously Simple, and Seriously Simple Holidays, the philosophy is the same. “Keep it fresh and keep it simple!”

From tempting drinks and appetizers, to seasonal soups and salads, to a cornucopia of mains and sides, plus plenty of desserts, Diane has streamlined her recipes without sacrificing flavor.

Doughnut Muffins is a good example. The name alone was intriguing. Who would have imagined that the delicious goodness of doughnut batter could be baked as muffins instead of fried in fat as rings? The muffins, prepared either in mini-or standard-sized pans, come out golden and tender. Then they are finished with a coating of melted butter and a sprinkling of cinnamon sugar.