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Tag Archives: Foodies

Debs Kitchen Class Registration

1 / 3 / 22

Sign Up for Current Class Schedule

Growing produce from Seeds, Seed Starting Basics

Jan. 29th 11:00-1:00, $30.00


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Growing Cut Flowers in Your Vegetable  Garden & How to Use Edible Flowers in Cooking

Feb. 5th 11:00 – 1:30, $40.00


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Growing a Spring Salad Garden & Salad Harvest Demo

Feb. 26th 11:00 – 1:30, $40.00


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Organic Vegetable Gardening & Cooking Demo

March 26 11:00 – 1:30, $40.00


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Clean and Husk (strings and all) Corn on the Cob

9 / 4 / 21

 

 

Here’s a simple trick to cleaning up corn on the cob while not quite cooking it all the way. I love corn on the grill but husking it before hand can be a pain trying to get all the strings off.

Cut off the bottom of the cob just above first row of kernels. Place on microwave-safe plate, cover with a damp paper towel and microwave on full power for 30 to 60 seconds. (If you want to fully cook the corn, microwave for 4 min. per cob)

Remove from microwave and using a hot pad or cloth pinch and squeeze the top of the husk to push out the whole corn. It should slip out fairly easy.

Proceed to cooking it in the manner you like.

 

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Marinated Cucumber and Tomato Salad

9 / 2 / 21

 

Marinated Cucumber and Tomato Salad

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  • 3 medium cucumbers, peeled and sliced ¼ inch thick
  • 1-2 large tomatoes, cut into wedges
  • 1 medium red onion, sliced and separated into rings, optional
  • ½ cup red wine or pomegranate vinegar
  • ¼ cup sugar
  • 1 cup water
  • ¼ cup oil
  • Sea salt and fresh ground pepper

Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving so the flavors have a chance to blend.

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Hatch Chile Roast

8 / 1 / 218 / 1 / 21

Hatch Chile Time!

 
New Mexico Hatch Chiles are here in Southern California and we’ve been waiting all year to replenish our supplies! These chiles are only here for a short month or so before being gone again until next season. A favorite Southwestern chile, the Hatch chiles are grown in Hatch, New Mexico where everyone celebrates their harvest. Roasters are going hot on every street corner and people are buying them by the case. 
 
Here in So. California, Melissa’s Produce brings us these gorgeous chiles in mild and hot, buy both! Melissa’s has teamed up with several local grocery stores to provide roasting your chiles by the case. Click on the Hatch Chile Roasting link and it will take you to a list of roastings by Melissa’s Produce.
 
Try Hatch Chile’s in all your dishes, from omelets to soups, stews, Chile Verde and even maybe a Hatch Chile Sorbet, mmmmm. Click here for one of my favorite recipes.The list is endless! 
Click here for local Hatch Chile Roasting with Melissa’s Produce
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The Mushroom Farm Tour

7 / 2 / 217 / 2 / 21

We are all scheduled for our first local farm tour for 2021! Join us for farm, food & fun.

No transportation is provided, we suggest carpooling as much as possible. Please wear sturdy, flat shoes, this is a real farm and perhaps carry a hat just in case, Sept. can be warm if we’re out in the sun at all.

 


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It’s Asparagus & Artichoke Season

4 / 24 / 21

 

A few things to know about asparagus now that it’s in season. Buy organic, fresh, California grown asparagus for the most nutritious and best tasting.

Asparagus is dioecious, meaning that it has separate male and female plants. The female plants make berries, containing seeds. The male plants just make flowers, containing pollen. But both of them produce spears.

Scott Walker, president of the world’s biggest asparagus seed company (Walker Brothers, of Pittsgrove, N.J.), says that he’s heard that on really hot days, asparagus can grow an inch per hour. But he’s never actually measured them. During harvest season, farmers struggle to stay ahead of the growing spears. Each field has to be harvested every day, and sometimes even twice a day.

After about six or eight weeks, farmers stop harvesting and let them grow wild. The plant needs to grow into a fern to capture energy from the sun and store it in the root for the next growing season.

After harvest, asparagus loses quality very rapidly––the sugar content declines and the amount of fibrous material increases. Use spears with compact heads; those with loose heads are fibrous and do not keep well.

There are 3 types of asparagus, green, white (which is blanched by covering the stalks with straw or mulch to keep it from turning green) and there is a purple variety.

Green asparagus is a bit grassy in flavor, while white asparagus is mild and slightly bitter. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. While the stalks are purple on the outside, the interior is the same green spear. The outside may appear a little purple-greenish when cooked. Blanch this and use it in salads.

How to buy asparagus; look for bright, green, evenly colored spears with tight buds. You can store asparagus standing up in a glass with a little water in the refrigerator, I like to use them within a few days. If the stalks are a little thick you might want to peel them down up a bit so they’re not so fibrous.

Cook asparagus by blanching, steaming, roasting or grilling. Here are a few of my favorite ways to serve asparagus.

Asparagus Casear Salad recipe

Asparagus Gratin recipe

Spring Artichokes

Read all about artichokes, how to choose and store them.

Artichoke Info & Recipes, click here

 

 

 

 

 

 

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Caesar Salad with Spring Asparagus

4 / 23 / 21

 

Caesar Salad with Spring Asparagus

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  • 2 bunches pencil-thin asparagus, trimmed and chopped into 1/2-inch pieces
  • 1 tablespoon mayonnaise
  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste (or 1 anchovy filet)
  • 6 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 head romaine hearts, chopped

Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.

Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.

Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.

Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.

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Naturally Dyed Easter Eggs

4 / 2 / 21

Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!

To Make the Dye

 Directions are for each individual dye.  if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors

 Purple = 1½ cup shredded red beets

Rust = 7 yellow onion skins

Yellow = 3 tablespoons ground turmeric or cumin

Orange = 3 tablespoons chili powder

Sky Blue = 1½ cups shredded red cabbage

Dark Blue = 2 cups blueberry juice

Green = 2 cups spinach

1 cup red onion skins = lavender or red eggs

1 bag Red Zinger tea = lavender eggs

 

Stovetop

Bring 2 cups water to a rolling boil.

Add coloring agent.

Reduce heat and simmer for 30 minutes or longer for the deepest color.

Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.

Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.

Seal the jar and refrigerate overnight or until the egg is the desired color.

Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).

Instant Pot

 Pour 2 cups of water into the Instant pot and add desired dyeing agent.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes on manual.

When cooking is complete, use a quick release.

Carefully pour through a strainer into a larger bowl, discard dyeing agent.

Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar.  Top with a lid and place in fridge.

Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.

Repeat with the other dyeing agents to create more colors.

Dye will keep in the fridge for at least 1 week.

Note: Each jar will hold 4-5 eggs at a time.  The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.

 Dye the eggs

Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.

When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.

While they are wet, the color will come off if you rub on it too hard.  Place on a cooling rack in the fridge to dry completely.  This will set the dye, so it won’t rub off.

Once dry, store in an egg carton or other sealed container.

Repeat with more eggs if desired.

 

* How to hard boil eggs

Instant Pot

                        Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart                                instant pot and 1.5 cups COLD water for an 8-quart Instant pot.

                        Place rack into pot and carefully set as many eggs as desired on the rack.

                        Let the pressure release naturally for 5 minutes. Then do a quick release                                  and remove eggs from Instant Pot and place in ice water bath.

                        Let eggs sit in water bath for 5 minutes.

                        Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.

            Stove Top

Place eggs into a saucepan and cover with cool water. Bring to a boil then                          turn heat off and cover the pan. Set timer for 15 minutes, drain and place                                 eggs in ice bath to cool, then store in refrigerator.

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Happy Valentines Day

2 / 12 / 21

Here’s a lovely menu for your Valentine~

I saw cool spring asparagus in the market recently and California strawberries are ripe and red and ready to go. This may seem like a daunting menu to make but there are some tricks that can make it a little easier on you as you prepare the menu. Read the recipe all the way through before beginning so that you can lay out your ingredients. The Chocolate-Strawberry Cheesecake Trifle can be made the day ahead. You could lightly steam the asparagus ahead, refrigerate or let it sit at room temperature. While you are searing the steaks, bring a saucepan with a steamer basket to a boil for the crab. Steam the crab and sauté the asparagus while you are making the bearnaise sauce. Everything is hot at the same time and ready to be assembled. Enjoy!

 

Filet Oscar

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  • 2 (2-inch-thick) filets mignons
  • 2 tablespoons olive oil
  • ½ lb. thin fresh asparagus
  • 6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce at the very last minute.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Bearnaise Sauce

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Using an immersion blender and a tall narrow jar to make the sauce rather than in a double boiler makes getting this sauce on your food much easier (and quicker).

  • 3 large egg yolks
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 1 ½ tablespoon lemon juice, plus more to taste
  • 1 ½ tablespoon water
  • 1 ½ sticks unsalted butter
  • 1 tablespoon minced tarragon leaves, preferably fresh

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Add water, lemon juice, cayenne pepper and salt. Mix to combine.

Melt butter in a small saucepan. Spoon off much of the white as it melts.

With the blender stick on, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave any of the white part of the butter that you couldn’t scrape off. (It won’t hurt if some manages to slip in.

Blend for a further 10 seconds, moving the stick up and down.

If too thick, mix in warm tap water 1 teaspoon at a time.

Taste for lemon level, adding a little more if desired, add the tarragon leaves and serve immediately. If you need to reheat do it in a small saucepan and heat slowly, if the sauce starts to separate (break) add a drop of water one at a tie until it comes back together.

Chocolate-Strawberry Cheesecake Trifle

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  • 16 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 8 ounces sour cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup whipped cream + more for garnish
  • 1 angel food cake
  • 2 quarts, fresh strawberries
  • 6 ounces shaved chocolate

In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.

Immediately prior to serving, garnish with a dollop of whipped cream and sprinkle with chocolate shavings. Refrigerate for several hours.

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Citrus Season!

1 / 19 / 21

 

 

Nutritious and healthy we all know that citrus fruits are high in vitamin c which helps your immune system; they are loaded in plant compounds that have various health benefits, including anti-inflammatory and antioxidant effects. They contain B vitamins, potassium, phosphorous, magnesium and copper as well. A versatile fruit they can be made into jams, jellies, drinks and savory or sweet dishes or just eaten out of hand. Try this Roasted Chicken with Lemon and Herbs along with Melissa’s Dutch Yellow Potatoes for a tasty, comforting dinner.

Lemon Herb Roasted Chicken With Dutch Yellow Potatoes®

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  • 1 Meyer lemon, zested and juiced
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon minced fresh thyme
  • Sea Salt and freshly ground pepper
  • 1 large onion, rough chopped
  • 2 small carrots, rough chopped
  • 1 stalk celery, rough chopped
  • 4 sprigs Italian flat leafed parsley
  • 1 bag Melissa’s Dutch Yellow Potatoes®, cut in half
  • ½ cup chicken stock

Preheat the oven to 425° and place the rack in the lower third of the oven.

Mince the lemon zest and mix with the butter and minced thyme.

Rinse and pat the chicken dry. Slide half of the butter mixture under the skin and the rest over the chicken, season with salt and pepper.

Scatter the onion, carrots, celery and parsley over the middle of a roasting pan*. Place the chicken on top of the vegetables and place the potatoes around the chicken.

Roast for approximately 50 minutes, using a probe type or instant read thermometer placed into the thigh and it should read 165° - 175°. Let the chicken rest in the pan for 15 minutes. Remove to a cutting board, remove vegetables from pan and place the pan over a medium high heat. Add the stock and scrape any bits from the bottom of the pan, reduce the liquid to about ½ and serve along with the chicken.

Use a roasting pan with no more than 2” sides

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Apples

10 / 27 / 20

 

Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in one’s blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit. To get the most of the nutrition from an apple, eat organic apples with the peel on, most of the pectin lies just below the skin.

How to choose and store your apples…..

Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin

Select firm fruit with no bruises or scars and treat them gently.

Don’t wash your apples until you’re ready to use them.

Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, ethylene, which will ripen your other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.

How to choose which to use for baking or eating? Here’s a quick list:

Cooking

Ambrosia

Braeburn

Cameo

Golden Delicious

Honeycrisp

Jazz

Jonagold

Jonalicious

Jonathon

McIntosh

Pink Lady

Red Delicious

Fresh Eating

Ambrosia

Envy

Fuji

Gala

Golden Delicious

Honeycrisp

Jazz

Opal

Pink Lady

Sweetie

 

Oven Roasted Pork Chops

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Serves 2 to 4

  • For the brine (optional)
  • 3 cups cold water, divided
  • 3 tablespoons kosher salt
  • 1 smashed garlic clove, 1/2 teaspoon black peppercorns, 1 bay leaf
  • For the chops:
  • 2-4 center cut, bone-in pork chops, 1-inch thick or more
  • Olive oil
  • Sea salt and fresh ground pepper
  • Fresh applesauce, optional as a side

Brine the pork chops if you have time, brining the pork makes it more tender and juicier.

Bring 1 cup of the water to a boil, add the salt, garlic, peppercorns and bay leaf to the water, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and with the brine, if the chops aren’t covered add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Heat the oven to 400°. Put a skillet that can hold the chops into the oven while it heats.

If you brined the chops remove and dry both sides, rub with olive oil and season with salt and pepper.

When the oven is preheated remove the skillet and set over a medium high heat on the stove. Sear the chops on both sides quickly, if they brown quickly turn the heat down slightly. You might want to open your windows and turn on a fan, the chops may smoke when you add them to the pan. When browned slide a probe thermometer into the middle of the chop without touching the bone and set to 140°, place the pan in the oven and cook until the thermometer’s alarm goes off. Remove the chops to a plate and let rest about 5 min. They will cook fast, 5-10 min. DO NOT OVERCOOK.

Serve with homemade applesauce and oven roasted potatoes.

Herb Roasted Potatoes

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  • 1 pound Dutch Yellow Potatoes*, Yukon Gold or fingerling potatoes, cut in half lengthwise
  • salt and pepper
  • olive oil, as needed
  • 1 shallot, chopped
  • 1 tablespoon Italian parsley, minced
  • 1/2 tablespoon chives, minced
  • 2 tablespoons butter or olive oil

Preheat oven to 400°.

Place potatoes on foil lined baking sheet; season with salt and pepper and toss with just enough oil to lightly coat potatoes.

Bake for approximately 35 minutes. The last 10 minutes add shallots and herbs.

Toss with butter or olive oil.

*Dutch Yellow Potatoes are available from Melissas Produce

Order potatoes from Melissas Produce, click here

Applesauce Cake

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  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 ½ cups cinnamon applesauce
  • ½ cup walnuts chopped walnuts
  • Frosting:
  • 5 oz cream cheese softened
  • 3 tablespoons unsalted butter, softened
  • ¼ teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • ½ teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter a baking dish.

Cake:

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Easy Applesauce

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  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

Get one now!

 

 

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Hello Fall!

10 / 17 / 20

Gordon Skagit Pumpkin Farms

It’s starting to feel like fall, I’m sure hoping all the hot days are behind us, they’re not my favorite!

I still have great looking tomatoes in the garden and some seasonal herbs, my summer lettuce is going to seed so it’s time to get busy with my fall/winter garden. Actually I’m a little late but we decided to drive up the coast just to get a break. Now it’s time to focus before the ground gets too cool.

I’m working on a new Debs Kitchen Garden newsletter which I’ll begin sending out on opposite weeks of the regular newsletter. I have some appointments left if you need a little advice on getting your own winter garden growing. In the meantime here are some pumpkin/squash recipes for you because I know many of you just can’t get enough pumpkin! Mangia!

 

Pumpkin Risotto

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Serves 4

  • 1 qt. homemade or low-sodium chicken or vegetable stock
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • Sea salt and pepper
  • ½ teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
  • 8 tablespoons (4 ounces) unsalted butter
  • 8 ounces shallots (7 to 8), minced
  • 1 ¾ cups carnaroli, vialone nano rice, you could also use an arborio rice
  • 1 ½ cups dry white wine
  • 1 ¼ cups grated Parmesan cheese
  • 6-10 sage leaves, finely chopped (optional)

Place the stock, pumpkin, nutmeg, a sprinkling of salt and pepper in a medium saucepan over high heat, Stir to combine and bring to a gentle boil. Reduce the heat to a simmer.

In a large, deep pan add the butter, and melt over medium heat. Add the shallots and cook, stirring until they are translucent. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed.

Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice.

After you have used about 4 1/2 to 5 cups of the stock mixture taste the rice to determine if it is al dente. Continue to add more stock, if necessary, to reach al dente.

Stir in the cheese and sage if using. Serve immediately.

Instant Pot Pumpkin Purée

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Yield about 2 cups

  • 1 ½ cups water
  • 1 (3- to 4-pound) sugar or pie pumpkin*

Wash and dry the pumpkin Remove the top and then cut in half lengthwise. (You can remove the seeds now or wait until the squash is cooked and scoop them out).

Set a wire rack in a 6-quart or larger electric pressure cooker or Instant Pot. Add the water. Place the pumpkin cut-side up on the rack. Lock on the lid and make sure the pressure valve is set to seal. Set the cook time for 15 minutes at high pressure.

When the cook time is up, let the pressure cooker naturally release pressure for 5 minutes. Quick release any remaining pressure. Open the pressure cooker and check the texture of the pumpkin. The pumpkin flesh should be fork tender. If it's not, cook for 5 minutes more at high pressure, repeating the 5 minute natural release. Transfer the pumpkin to a cutting board until cool enough to handle.

Fit a large fine-mesh strainer over a bowl or line a regular colander with cheesecloth first. Cut the pumpkin in half. Remove any remaining seeds. Scrape the pumpkin flesh away from the skin and place in the strainer or colander. Using the back of a spoon, press on the pumpkin firmly to remove excess liquid. Set aside to drain for 1 hour.

Transfer the drained pumpkin to the bowl of a food processor fitted with the blade attachment. Blend until smooth, about 1 minute. Measure into 16-ounce portions, about 2 cups each. If any pumpkin remains, use it in smoothies.

*Pumpkin substitute: If you can't find a sugar pumpkin, use 2 acorn squash instead, 3 to 4 pounds total.

Storage: Keep the purée in the refrigerator for up to 2 days or place the fully cooled purée into a plastic freezer bag. Flatten and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Maple Roasted Brussels Sprouts with Squash

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  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound Brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup halved pecans, optional
  • FOR THE MAPLE GLAZE
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh ground pepper to taste

Preheat oven to 425°.

Line a large baking sheet with parchment paper or foil and set aside.

In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, sage, salt, and pepper; mix until thoroughly incorporated.

Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.

In the last 7 minutes, add pecans, if using

In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.

Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.

Take veggies out of the oven and toss with prepared glaze.

Arrange on a large plate or bowl and serve.

Lemon Roast Chicken with Delicata Squash

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  • 1 whole chicken, cut up
  • 3 small Delicata squash (about 1½ pounds), halved lengthwise, seeds removed
  • 1 medium onion, chopped
  • 2 Meyer lemons, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • Sea salt and pepper
  • 3 sprigs fresh sage
  • Meyer lemon wedges, for serving
  • Fresh thyme and sage sprigs, for serving

Preheat oven to 450°.

Line a baking sheet with parchment paper or foil. Place the chicken and squash on the parchment. Toss the squash and onions with oil and place on the baking sheet with the chicken. Rub the chicken with oil, pour the lemon juice overall, sprinkle with zest and season with sea salt and pepper. Chop half the sage and sprinkle over both chicken and squash-onion mixture. Sprinkle zest over the chicken.

Roast the chicken and squash for 30–40 minutes, or until an instant read thermometer registers 165° at the thickest part of the thighs and the squash is cooked through and fork tender, while the onions are softened and slightly charred around the edges.

Transfer the chicken and squash to a serving platter, garnish with lemon wedges, thyme and sage, serve right away.

Caramel Pumpkin Pots du Crème

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  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/4 cup plus sugar
  • Pinch of sea salt
  • 1/2 cup plus two tablespoons of pumpkin puree
  • 1/4 cup caramel sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla

In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.

In a medium heatproof bowl, whisk the egg yolks. Add 1/4 cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in 1/4 cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.

Add remaining ingredients and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.

Refrigerate until chilled about 2 hours.

To serve warm: Let the pots de crème stand at room temperature for 15-20 minutes prior to serving.

Serve with a dollop of whipped cream.

 

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