March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)
Recipes by Eric Ripert, Le Bernadin, New York City
Serves: 4
FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper
FOR THE RICE
2 cups white rice
3 ¼ cups water
FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.
2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.
3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.
4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.
FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper
Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.
FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum
Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.
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November 2, 2010 at 2:15 pm (7 ingredients or less, Autumn, broiler, brown sugar, butternut squash, cream cheese, Holiday, Mexican, miniature marshmallows, oven, red pepper (cayenne), Side dish, Winter)
Preparation: 15 minutes
Bake 40 minutes
Total: 57 minutes
Yield: 12 servings
3 butternut squashes (7 lb)
1 cup water
4 ounces cream cheese, cubed
1/4 cup brown sugar
1/2 tsp. cayenne pepper
3 cups miniature marshmallows
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Preheat oven to 375 degrees.
Cut squash in half, remove the seeds. Place the halves face down in a 15x10x1-inch pan. Add water. Bake 40 minutes or until tender.
Put the pulp into a medium bowl; mash well. Add cream cheese, sugar and pepper; blend. Place in 3 quart casserole.
Preheat broiler. Cover the squash mixture with marshmallows; broil, 6 inches from source of heat, 1 to 2 min. or until golden brown. Serve immediately.
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March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)
Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie
1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
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Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.
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November 17, 2009 at 7:17 pm (all-purpose flour, baking soda, canned pumpkin, cinnamon, cookies, eggs, granulated sugar, molasses, nutmeg, oven, pumpkin, raisins, salt, vegetable shortening)
1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
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1. Preheat oven to 375.
2. Cream shortening and sugar.
3. Mix in pumpkin, egg, and molasses.
4. Stir in dry ingredients, spices and raisins.
5. Drop by the spoonful onto an ungreased baking sheet.
6. Bake 10 to 12 minutes.
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July 18, 2009 at 1:59 pm (Autumn, black pepper, fresh tomatoes, lemons, Main Dish, olive oil, oven, parmesan, red onion, salt, spaghetti squash, stovetop, Vegetarian, Winter, zucchini)
Makes: 4 servings
Total Time: 45 min
2 lb. spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil, divided
1 medium red onion, thinly sliced
8 oz. zucchini, diced
4 medium tomatoes, diced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup Parmesan cheese, for optional garnish
1 small lemon, sliced
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Preheat oven to 350 degrees. Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven and cool slightly.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 or 5 minutes or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.
Use a fork to scrape squash strands into a bowl. Toss with remain tablespoon of oil. Mound squash in four pasta bowls. Equally divide vegetable mixture, spooning around or over squash strands. Drizzle with more olive oil if desired and garnish with Parmesan cheese. Add lemon slices and serve.
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April 19, 2009 at 9:00 am (acorn squash, avocado, butter, butternut squash, corn tortillas, frozen corn, garlic, hubbard squash, Main Dish, monterey jack cheese, onion, pine nuts, soup, stovetop, toasted shelled pumpkin seeds, vegetable oil, vegetable stock, walnuts)
At the table pass around bowls of condiments (pine nuts, walnuts, fried tortilla pieces, grated cheese, pumpkin seeds, diced avocado) and let family or guests compose their own soup to suit their individual tastes.
To complete the meal, you might want to include a bowl of refried beans; fresh fruit would be excellent for dessert.
Fried Tortilla Pieces (directions follow)
3 T butter, divided
2/3 C (about 3 oz) pine nuts
3/4 C walnut halves
1 large onion, coarsely chopped
2 cloves garlic, minced
12 C vegetable stock
4 C diced, peeled butternut, acorn or hubbard squash
20 oz frozen corn
3/4 C toasted shelled pumpkin seeds
1 large avocado
3 C shredded jack cheese
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Fry tortilla pieces.
In an 8-qt pan over medium heat, melt 1 T butter. Add pine nuts and walnuts and cook, stirring, until golden (about 2 minutes). Remove nuts; reserve.
Melt the remaining 2 T butter in pan and cook onion and garlic until onion is golden. Add stock and squash and bring to boiling. Reduce heat; cover and simmer until squash is tender (10 to 15 minutes). Add corn and cook for 5 more minutes. Sprinkle with pumpkin seeds just before serving. Peel and dice avocado.
Arrange avocado, reserved nuts, cheese and tortilla pieces in bowls. Pass condiments at the table to add to the soup. Makes ten 2-cup servings.
Fried Tortilla Pieces. Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch vegetable oil in a deep 2 or 3 quart pan and set on medium-high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1 1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
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April 19, 2008 at 6:19 pm (7 ingredients or less, black pepper, blender, buttermilk, butternut squash, chicken broth, cinnamon, soup, stovetop, sweet potatoes)
Sweet Potato Soup
Bring 1 1/4 cups diced sweet potatoes, 1 1/4 cups diced butternut squash, 3 cups chicken broth, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground mace and 1/4 teaspoon black pepper to a boil. Simmer 15 minutes, puree in a blender. Drizzle with buttermilk.
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March 28, 2008 at 12:59 pm (canned diced tomatoes, extra virgin olive oil, feta, garlic, granulated sugar, jalapeños, kalamata olives, large shrimp, Main Dish, onion, oregano, oven, sea salt, spaghetti squash, stovetop)
Baked Spaghetti Squash with Shrimp
1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.
2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.
3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)
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March 16, 2008 at 3:54 pm (all-purpose flour, baking powder, baking soda, Breads, Breakfast, canned pumpkin, cinnamon, dried apricots, eggs, granulated sugar, ground cardamom, ground coriander, ground ginger, orange juice, oranges, oven, salt)
Pumpkin-Apricot Quick Bread
1 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/4 t ground ginger
1/4 t ground cardamom
1/4 t ground coriander
1 C sugar
1/2 C coarsely chopped dried apricots
15 oz can pumpkin puree
2 eggs
1/3 C orange juice
1 T grated orange zest
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Heat oven to 350 degrees. Lightly grease and flour a 9x5x3″ loaf pan.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar and apricots; mix thoroughly.
In another bowl, whisk together pumpkin puree, eggs, orange juice and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well blended.
Transfer batter to loaf pan; bake until tester inserted in center comes out clean, 55 to 60 minutes. Makes 1 loaf.
Helpful Hint: Tent loaf with foil to avoid over-browning halfway through baking, if necessary.
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March 16, 2008 at 3:48 pm (canned pumpkin, cinnamon, Desserts, eggs, granulated sugar, ground cloves, nutmeg, oven, sweetened condensed milk)
Pumpkin Flan
Instead of pumpkin pie, try this refreshing baked custard with a built-in caramel sauce. Plan on preparing it one day ahead of time.
3/4 C sugar
2 T water
6 large eggs
14 oz can low-fat sweetened condensed milk
1 C canned pumpkin
1/4 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground cloves
2 C water
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ONE DAY BEFORE: Preheat oven to 325 degrees. Set of a 1 1/2-quart nonstick baking dish or loaf pan.
Combine sugar and water in a small heavy nonstick saute pan. Bring to a boil; continue boiling until bubbles become big and shiny, and caramel turns a medium golden-brown color. Remove from heat; pour into baking dish, quickly rotating the dish to distribute caramel over bottom. Set aside.
Place eggs in a large mixing bowl; beat eggs well. Beat in condensed milk, pumpkin, cinnamon, nutmeg, cloves and water. Pour into baking dish over caramel..
Place baking dish in a slightly larger pan; add enough hot water to half-fill outer pan. Bake until knife inserted 1 inch from center comes out clean, about 50 to 60 minutes. Remove baking dish from hot water; cool to room temperature. Cover tightly with foil or plastic wrap; refrigerate overnight.
Gently run knife blade around sides of baking dish to loosen flan. Place serving platter over top of baking dish; flip platter and dish over so platter is on counter and dish is on top. (Platter should be large enough and deep enough to hold caramel sauce.) Lift baking dish off of flan. If desired, garnish with seasonal fruits and berries. Makes 8 servings.
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