Autumn Bruschetta

I don't know if it's the bazaar-ly cold weather or the excessive Christmas ads on tv, but I find myself in the Christmas spirit already. I'm just itching to bring my holiday decorations down from the attic, and yesterday I even found myself slightly embarrassed that I still have a glass pumpkin shaped bowl full of gourds on my kitchen table.  

But wait…. Thanksgiving hasn't come yet!  It's still fall!  To adjust my seasonal confusion, I thought I'd make a nice fall dish.  I bring you: Autumn Bruschetta. 

Layers of sweet and savory flavors just taste like fall in one bite.  I pureed sweet roasted butternut squash with a bit of chicken stock and parmesan to enhance the flavors.  For the second layer, brown sugar caramelized onions.  And to top it off?  Tangy, savory bleu cheese.  

For a make-ahead Thanksgiving appetizer, prepare the squash puree and caramelized onions a few days in advance, and assemble on the big day.  

Ingredients:

* 1 baguette, sliced

* 3 c. butternut squash, cubed

* 1/3 c. chicken stock

*2 tbsp. parmesan cheese

* 1 sweet onion, thinly sliced

*1 tbsp. thyme

*1 tbsp. olive oil

*1 tsp. brown sugar

*3 oz. creamy blue cheese

*cooking spray (preferably olive oil)

Preheat the oven to 400. Arrange butternut squash  on a baking sheet and spray generously with cooking spray.  Season with salt and pepper and bake for 30-35 minutes, or until soft and lightly golden brown.  Set aside to let cool slightly before pureeing. 

To caramelize the onions, heat a sauté pan to medium heat and add the olive oil.  Add the onions to the pan and cook for 30-40 minutes, or until caramel in color (stir often and reduce heat to medium low if the onions start to brown quickly).  Season with salt, pepper, and add brown sugar and thyme. 

Add the sliced baguette to a sheet pan and toast in the 400 degree oven for 5 minutes, or until slightly dry and toasted.  

Puree the squash, chicken stock, and parmesan cheese together in a food processor or blender until mostly smooth. 

To assemble the bruschetta, spread the squash puree on each baguette slice, top with caramelized brown sugar onions and crumbled blue cheese.  Serve as is, or return to the oven for 3-4 minutes if you prefer the cheese to be melted.  Enjoy! 

Shaved Brussels Sprout Salad

Brussels sprouts are one of those vegetables that has a bad rap, and I won't lie, I get it.  If they aren't properly cooked, they can have a bitter, harsh flavor.  That's why I like to cook them with bacon, or something equally as delicious. 

I've been seeing a lot of shaved brussels sprouts salads lately, and i've been eager to try a recipe out myself.  If you're not a brussels sprouts fan, this salad just might win you over.  The thinly sliced, raw brussels sprouts have a very mild flavor and a wonderful texture.  When paired with my tangy cider vinaigrette, sweetened with chewy craisins, and topped with pecans for a little crunch?  It's down right irresistible 

With it's bright colors and fall flavors, this is a great addition to the Thanksgiving table, or any Fall meal at that.  Next time I make it I might try shredding in a green apple or cabbage - the possibilities are endless! 

Ingredients:

* 1 lb. brussels sprouts

*1/4 c. craisins

*1/4 c. pecans or walnuts, roughly chopped

Dressing:

*1 (heaping) tsp. whole grain mustard

* 1 tbsp. apple cider vinegar

* 3 tbsp. olive oil

* salt, pepper

*1/4 tsp. sugar

Prepare the dressing by whisking together all ingredients.  Set aside. 

Use the shredder blade on your food processor to finely shred the brussels sprouts (many grocery stores sell shredded brussels sprouts if you don't have a food processor).  Toss the brussels sprouts with craisins, nuts, and half the dressing.  Add more dressing as needed to evenly coat everything.  Set aside for ten minutes to let the flavors marry and serve. 

Goat Cheese Mashed Potatoes

If I had to choose a culinary idol, Ina Garten would be the one to beat.  That woman is just a class act.  Her style of cooking is elegant, classic, and not too fussy, which I love.  

I can't wait to get my hands on a copy of her new cookbook, Make it Ahead. Fortunately for me (while i'm waiting for Christmas!), this month's Food Network Magazine included a few of her all-star make ahead recipes.  My mouth just watered when I saw her Goat Cheese Mashed Potatoes, and I knew I couldn't wait to try the recipe.  

Though I adjusted the recipe slightly (that's what happens when you decide what you're making for dinner after you already went to the store), the results were creamy, with just a slight tang from the goat cheese, savory, and delicious.  I whipped up a batch of Beef Burgundy and served it over the potatoes- the perfect fall dinner. 

This recipe is inspired by Ina Garten's make ahead Goat Cheese Mashed Potatoes.  I adjusted the recipe to a smaller portion, and also altered  the ingredients based on what I had on hand.  Her recipes says you can prepare it up to the baking point, refrigerate it for up to three days, and bake when ready. 

Ingredients (Serves 4):

* 1.5 lb. yukon gold potatoes, chopped (I left the skin on, but peel the potatoes if you prefer a very smooth consistency)

* 2 garlic cloves, minced

*3 oz. plain goat cheese, room temperature

*3 tbsp. butter, divided

* 1/3 c. sour cream

* 1/2 c. half and half

* 2 tbsp. parmesan cheese, grated

* 1 tsp. salt

Preheat the oven to 375.  Add the potatoes sand minced garlic to a pot, season with salt, and add enough water to just cover the potatoes.  Bring to a boil over high heat, then reduce the heat to a simmer and cook unit the potatoes are fork tender (20-25 minutes). 

Drain the potatoes and return to the pot.  Add 2 tablespoons of butter, sour cream, half and half, and crumble in the goat cheese.  Cover the pot for a minute or so, so the butter and cheese will begin to melt.  Mash the potatoes with a potato masher until smooth.  Transfer the potatoes to a small casserole dish and smooth out the top.  Use your fingers to break up the remaining tablespoon of butter and dot over the top.  Top with parmesan cheese and bake until golden; 30-40 minutes.  Enjoy!

Grilled Steak Salad

Do you ever think you might just turn into a big leafy green if you eat one more boring salad?  I sure do, especially since I've been upping my produce game lately.  I've made a bad (healthy, but boring) habit of eating the same salad every day for lunch at work, and it's so much harder to eat a cold salad when it's chilly outside. 

Monday night, I planned to eat my Potato Leek soup with a little side salad.  Instead, I ended up cleaning out my fridge and produce bowl, and whipping up this delicious, warm Grilled Steak Salad. 

The cool lettuce in contrast to the warm steak, grilled onions and tomatoes, sweet balsamic, and creamy cheese is a real winner.  I used a tangy garlic and herb Boursin cheese since I had it on hand, but goat cheese or blue cheese would also work wonders. 

Ingredients (serves 2):

*1 lb. steak (I used a thin cut top sirloin)

*1/2 onion, thinly sliced

*1 tomato, quartered

*1/4 c. crumbled garlic herb Boursin cheese

*balsamic reduction

*olive oil cooking spray

*romaine lettuce   

*salt, pepper

Preheat a grill pan over medium heat.  Spray generously with olive oil cooking spray and add onions and tomatoes.  Season with salt and pepper, and cook until the tomatoes have light grill marks and the onions are translucent.  Set aside.

Pat the steak dry with a paper towel. Season generously with salt and pepper, add more cooking spray to the grill pan, and then add the steak.  Cook to your preference (for my thin cut steak, I cooked it three minutes per side).  

To serve, slice the steak thinly against the grain.  Spray the lettuce very lightly with olive oil spray (you can skip this step if you prefer - the balsamic reduction adds lots of flavor).  Top the lettuce with steak, onions, tomatoes, crumbled Boursin, and drizzle lightly with balsamic reduction.  Serve warm.  Enjoy! 

Creamy Potato Leek Soup

Well it's official: soup season is upon us!  It's so bizarre to me that after an exceptionally warm October, November first showed up and brought along the cool temperatures with it.  I'm pretty excited for the changing seasons, but I do wish there was more of a transition.  The fact that it already snowed in the mountains of NC is making me nervous - I feel like this year will be a cold one! 

But for now, I'm loving the crisp fall air, and thinking up some delicious  meals that will keep me warm from the inside out.  

This Potato Leek soup makes the perfect meal for a cool night.  I used light sour cream in the recipe, so it's actually surprisingly light for such a hearty, creamy soup.  

You will need an immersion blender for this recipe.  I've said it before, and i'll say it again - an immersion blender is an absolute must for soups.  It's still one of my all-time favorite kitchen tools and I use mine regularly! 

Ingredients:

*1 tbsp. butter

*1 tbsp. olive oil

*1.5 lb. yukon gold potatoes (about 4 medium potatoes), cubed

*2 leeks

*1 garlic clove, minced

* 32 oz. chicken stock

*4 oz. (1/2 c.) sour cream

*salt, pepper

* chives for garnish

First prepare the leeks.  Halve them lengthwise and since them thoroughly under running water (dirt tends to hide in the nooks and crannies).  Roughly chop the white and light green parts. 

Heat a stock pot over medium heat and add the butter and olive oil.  Add the leeks, season with salt and pepper, and sauté for 7-8 minutes, or until soft.  Add the garlic and sauté one additional minute.  Add the chicken stock and increase the heat to high.  When the stock is boiling, add the potatoes and reduce the heat to medium low.  Simmer, loosely covered (keep the lid ajar), for 25 minutes, or until the potatoes are fork tender. Puree the soup with an immersion blender until smooth.  Stir in sour cream until it is completely incorporated.  Serve with another dollop of sour cream and chopped chives.  Enjoy!