Ina's Roasted Butternut Squash Salad with Warm Cider Vinaigrette

A while back we had dinner at our friends Jenn and Ori's place. We ate wonderful Eataly pastas topped with San Marzano sauce, this salad, fantastic bread, creamy butter and pumpkin cupcakes with maple frosting. And now that we (finally!) have a dining table, it was my turn to host our friends, and their baby, for a birthday dinner this past Saturday night.  

I always get nervous about cooking meals for others, but everything turned out great. We started off with this butternut squash salad, then moved on to a three-mushroom lasagna in a bechamel sauce and concluded with one of the best desserts I think I've ever made-- a graham cracker crust cheesecake from Baked, Brooklyn (recipe to be posted shortly). There was red and white wine (just a glass for me as I'm a few weeks shy of my third trimester with baby number two), good conversation and a lot of laughs. Both of our kids fell asleep and we hung out till just after mid-night. It was a great way to spend a weekend night.

I was reluctant to post yet another Ina recipe, but this one was too good to pass up. 

The combination of sweet butternut squash, tart cranberries, peppery arugula and the crunch of toasted walnuts are wonderful!  Dress them with the warm cider vinaigrette and you're in business. I had so much left-over dressing (not sure why), that I made two more servings of the salad tonight and will use the remainder of the dressing on this week's salads. 

This salad is great for an early spring picnic or a late fall dinner, just make sure to assemble it right before eating.  

Roasted Butternut Squash Salad with Warm Cider Vinaigrette (Courtesy of Ina Garten, Back to Basics)

Serves 4
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted (about 4-5 minutes in a fry pan on medium-low heat)
3/4 cup freshly grated Parmesan (In the photos I used the large side on a box grater. The next time I made this salad, I finely grated the cheese-- that's my preference going forward.)
1/2 extra-virgin olive oil
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Barefoot in Paris: Ina's Provencal Vegetable Soup Au Pistou

Spring is in the air and that means that lighter dishes are on their way back to my kitchen. Not too light of course, but I tend to do away with the heavy stews and super-rich pastas that are the staple my winter cooking. This soup is the perfect transition dish because it feels hearty and light at the same time. It also has a spring freshness thanks to the pistou, a pesto-like sauce that infuses the soup with fresh basil, tomato and garlic. Unlike the Italian pesto, however, there are no pine nuts. This recipe also adapts the traditional version, as it contains leeks. I think they really work here. 
I made this for lunch today and I was unable to limit myself to just one bowl. Oh yes, I went in for doubles. It's that kind of wonderful. 

In addition to the great flavor, I have most of the ingredients in my pantry or fridge: onions, olive oil, leeks, potatoes, carrots, salt, pepper, broth, spaghetti and parmesan. And I happen to have saffron threads on hand thanks to my husband's aunt who just returned from a trip to the Middle-East and came back with spice gifts for me.
Hope you enjoy the soup as much as I did... 

Provencal Vegetable Soup Au Pistou (Courtesy of Ina Garten, Barefoot in Paris) 
Yields 6 to 8

Ingredients

• 2 tablespoons good olive oil
• 2 cups chopped onions (2 onions)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 3 cups 1/2-inch-diced unpeeled boiling potatoes(1 pound)
• 3 cups 1/2-inch-diced carrots (1 pound)
• 1 1/2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 quarts homemade chicken stock or canned broth (I use vegetable stock)I sometimes substitute part of the broth with water. 
• 1 teaspoon saffron threads
• 1/2 pound haricots verts, ends removed and cut in 1/2 (I went in 1/3 for smaller pieces)
• 4 ounces spaghetti, broken in pieces
• 1 cup Pistou, recipe follows
• Freshly grated Parmesan, for serving

Directions

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

Roman Treat, Part I: Lemon Spaghetti

The other day I had the most intense craving for pasta with lemon. It was really, really intense. It was almost as bad as the time I had a craving for Steve's Key Lime Pie and contemplated going out during a blizzard to get one. Anyway, back to the pasta...

I thought about adding artichokes and white wine to my pasta with lemon, but after doing an inventory check, I was out of luck. I didn't have those ingredients in my pantry and going out at 8 p.m. wasn't an option. So I took out my copy of "Everyday Italian," confident that I would be able to find something I could adapt. I had tons of lemons and spaghetti so that's where I was going to start.

After thumbing through the cookbook for about 2 seconds, I stumbled upon "Lemon Spaghetti."  Fantastic!  Could the stars be any more perfectly aligned?!  Only a few ingredients were needed in addition to the pasta and lemon, and I had all of them on hand (olive oil, parmesan, salt, pepper and basil leaves).  
This is not the most complex or unique pasta to come out of my kitchen, but it is unbelievably simple to make and the lemon-citrus flavor just pops.  It's like "light comfort food," if there is such a thing, and it hit the spot.   I paired it with Giada's Italian Caesar Salad with Polenta Croutons (featured in this post).  I made the polenta the day before and it was sitting in the refrigerator.  All I had to do was heat it up in a fry pan, with a little bit of oil, over low heat.   I chopped up some romaine lettuce, thinly sliced some sun-dried tomatoes, grated a bit of parmesan and toasted some pine nuts.  The vinaigrette, which contains fresh lemon juice, was made in about 2 minutes and dinner was served in no-time at all.  
Tip:  When you need to extract juice from a lemon, roll the fruit back and forth a few times to release the juice.  I see Giada do this all the time on her show...
Bon Appetito! 

Lemon Spaghetti (Courtesy of Giada de Laurentiis)

Serves 6.  

Ingredients

• 1 pound spaghetti
• 2/3 cup olive oil (I used a little bit less...some where between 1/3 cup and 2/3 cup)
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes (I let my pasta cook for 10). Meanwhile, whisk the oil, parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Italian Caesar Salad with Polenta Croutons

Lentil Soup with Caraway, Coriander and Minted Yogurt

Inspired by my initial foray into Indian cooking, I've decided to make this Indian-inspired dish which was published in this month's Saveur magazine. It comes from a recipe in River Cottage Everyday and flavors red lentils with caraway and coriander. And in addition to getting some health benefits from eating this yummy soup, your house will turn incredible fragrant in the process. I've been making some time-consuming recipes recently, but this one is quick and requires minimal clean-up. I made the soup in my trusty dutch oven and used the immersion blender to purée it. Pretty simple.  

Lentil Soup with Caraway and Minted Yogurt (Published in Saveur Magazine, March 2011)

Serves 6

Ingredients

2 tbsp. canola oil

2 medium yellow onions, roughly chopped

1 carrot, roughly chopped

2 tsp. coriander seeds, toasted and finely ground

1 tsp. caraway seeds, toasted and finely ground

2 cloves garlic, crushed

6 cups vegetable stock

1 1/2 cups red lentils, rinsed and drained

Kosher salt and freshly ground black pepper, to taste

5 tbsp. Greek yogurt

2 tbsp. finely chopped fresh mint

Toasted flat bread or pita, for serving

Directions

1. Heat oil in a 4-qt. saucepan over medium heat. Add onions and carrots and cook, stirring occasionally, until soft, about 10 minutes. Add coriander, caraway, and garlic and cook, stirring often, until fragrant, 1–2 minutes. Add stock and lentils and bring to a boil; reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, until lentils are soft, 15–20 minutes.

2. Transfer soup to a food processor or blender and, working in batches, purée until smooth. Return soup to the pot and keep warm over low heat. Season with salt and pepper.

3. To garnish, stir together yogurt and some of the mint in a bowl; set aside for 10 minutes to marry flavors. Divide soup between 6 bowls, top with a dollop of the yogurt, and sprinkle with the remaining mint. Serve soup with flat bread.

The Meatball Shop's Vegetarian 'Meatballs' in a Classic Tomato Sauce

The other day I caught a re-run of "Comfort Food" on Unique Eats. The show included Buttermilk Channel (excellent), Shake Shack (long lines), Bark Hot Dogs (haven't been) and The Meatball Shop (do they have any vegetarian fare? Yes!).   

The Meatball Shop's slogan is "We Make Balls" and indeed they do. I was over-the-moon when I found out that their repertoire included a vegetarian option, one which is packed with mushrooms and lentils. 

I checked some of the reviews online and they were solid- very, very solid. The eatery had over 647 reviews on yelp (not necessarily the most discerning reviewers- but still), averaging 4 1/2 stars, so I thought I should check it out... 

"But hold your horses," I said to myself. "Could they accommodate small children? Do they have highchairs? Will I have to stand on line all day?" 

A few of my friends went to The Meatball Shop for lunch the other day and they reported back that is was definitely NOT kid-friendly. In large part this was due to the lines, which were over an hour (though they will call your cell if you want to wander off to a local watering hole). I was bummed out. 

But three-cheers for the internet because I found their recipe on Martha Stewart's Radio Blog. And so, without further ado, here are The Meatball Shop's Mushroom and Lentil Balls (presented by Daniel Holzman, the executive chef and co-owner).  This is the perfect choice for Meatless Monday. Enjoy!

[Note: While these take some time to make you can easily prepare the dish in parts...]

The Meatball Shop's Vegetarian Meatballs (Courtesy of Daniel Holzman and Michael Chernow, by way of Martha Stewart Radio Blog)

Makes 24 golf ball-sized balls (You can easily halve this recipe)

Ingredients

2 cups lentils

1 large onion, chopped (about 2 cups)

2 carrots, chopped (about 1 cup)

2 celery stalks, minced (about 1 cup)

2 teaspoons salt

1 clove garlic, minced

4 sprigs thyme, picked (about 1 tbsp.)

1/4 cup plus 2 tablespoons olive oil

3 tablespoons tomato paste

1/2 pound button mushrooms, sliced (about 3 cups)

1/2 bunch parsley, chopped (about 1⁄2 cup)

1/2 cup bread crumbs

3 eggs

1/2 cup Parmesan cheese, grated

1/4 cup chopped walnuts

Directions

1. Preheat the oven to 400 degrees.

2. Combine the lentils with two quarts of water in a medium-sized stock pot and bring to a boil over a high flame.  Reduce the heat to low and simmer until the lentils are soft but not falling apart (about 25 minutes-- mine took a bit longer).  Strain the lentils through a colander and allow to cool.

3. Sauté the carrots, onions, celery, garlic, thyme, and salt with 1/4-cup of olive oil in a large frying pan over a medium-high heat, stirring frequently (about ten minutes). When the vegetables are tender and just beginning to brown, add the tomato paste and continue to cook, stirring constantly for three minutes. 

Add the mushrooms and continue cooking, stirring frequently for fifteen more minutes. Remove the vegetables from the pan and allow to cool.

4. Combine the rest of the ingredients in a large mixing bowl with the cooled vegetables and lentils and mix by hand until thoroughly incorporated. 

5. Drizzle the rest of the olive oil into a large baking dish (9x12), making sure to evenly coat the entire surface (use your hand to help spread the oil).

6. Place the mixture in the refrigerator and allow to cool completely (about 25 minutes). Roll the mixture into round, golf ball-sized meatballs making sure to pack the meat firmly. Place the balls into the oiled baking dish, such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.

7. Roast until firm and cooked through (about 30 minutes). Allow the meatballs to cool for five minutes before removing.

I topped the balls with classic tomato sauce (recipe below), some grated Parmesan and a bit of chopped parsley. 

* * *

Classic Tomato Sauce (Courtesy of The Meatball Shop by way of Martha Stewart Radio)

Makes 7 cups


Ingredients


1 yellow onion, small dice (about 1 1/2 cups)


1 bay leaf (fresh or dry)


1 sprig fresh oregano (or 1/2 tsp. dry)


2 cloves garlic, peeled and roughly chopped


2 tbsp. tomato paste
1/4 cup olive oil
2 tsp. salt


Two 28-oz. cans tomatoes, chopped (preferably San Marzano)


Directions

Cook the onions with the olive oil, oregano, bay leaf, garlic, and salt over medium heat in a large pot (12-quart pot), stirring constantly until soft and translucent (about 15 minutes).
Add the tomato paste and continue cooking for five minutes.
Add the canned tomatoes and stir constantly until the sauce begins to boil.
Continue cooking for 1 hour, stirring ever four or five minutes so that the sauce does not burn. Season with extra salt to taste.