Light Stunt: Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Am I being baptized by fire?

As you're well aware, I moved from California over this past summer. I grew up there and didn't realize how spoiled I was as a California resident from the standpoint of weather. Alas, as I sit here looking at my desktop monitor, I'm experiencing my first cold snap as a Washington resident. Overnight lows have dipped into the low 30s (that's one side or another of 0° Celsius) and it only warms to the mid 40s during the day. Consequently, I was in the mood for something warm and comforting.

The Source

Adapted from page 78 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

2 tablespoons unsalted butter
1 1/2 cups leek, white and pale green parts only, sliced thin
1 tablespoon garlic, minced
6 cups butternut squash, peeled and cut into a coarse 1-inch dice
3 cups apples, peeled and cut into a coarse 1-inch dice
2 teaspoons toasted spice rub*
6 1/2 cups chicken stock\
Kosher salt
1/4 cup candied walnuts

Method

1. In a large pot, melt the butter over medium heat. Once the butter browns, add the leek and sweat, approximately 5 minutes. Add the garlic and cook until it becomes fragrant.

2. Raise the heat, then add the squash and apples and sauté until caramelized. Stir in the toasted spice rub, then deglaze with chicken stock. Bring to a simmer and maintain until the squash and apples are tender, approximately 40 minutes.

3. Transfer to a blender, in batches if necessary, and pureé until smooth. Adjust seasoning with salt, if necessary, then transfer into warmed bowls garnished with candied walnuts. Serve immediately.

* The recipe for toasted spice rub can be found on page 24. Combine 1/4 cup whole fennel seeds, 1 tablespoon coriander seed and 1 tablespoon in a small dry skillet over medium heat. Toss frequently to ensure the spices toast evenly. Once the fennel is lightly browned, add in 1/2 tablespoon red pepper flakes and continue to toss, then remove to a plate and set aside to cool. Once cooled, grind in a spice grinder, then combine with 2 tablespoons kosher salt and 2 tablespoons ground cinnamon.

Successful?

Chef Chiarello's toasted spice rub recipe makes significantly more than what is needed for this dish so I played around with the spice amounts to achieve a balance of flavors instead of making the recipe. I was also surprised that Chef Chiarello notes the walnut garnish as optional. In my opinion, they're an integral part of the dish, providing a contrast in both flavor and texture.

Presenting: Giada's Asian Chicken Salad

Giada's Asian Chicken Salad

Earlier this week, the weather was warm locally so I told Mrs. Stuntman that I didn't want to heat up the kitchen and settled upon a chicken salad instead. A quick search yielded a salad recipe from Giada I found on Food Network's website. I substituted chopped walnuts for slivered almonds and omitted the chow mein noodles because I forgot to purchase some when I went shopping for ingredients. It made a perfect dinner on a hot day.

Unlike the last time I promised this, I will be back Sunday with a dessert. Until then, I hope those reading this in the United States have a delightful Independence Day filled with great food, family and/or friends, and fireworks.

Presenting: Radicchio and Arugula Salad with Walnuts and Dates

Radicchio and Arugula Salad with Walnuts and Dates

This post will read very similar to the Asian chicken salad I published a couple of weeks ago. Today, my daughter is graduating from Kindergarten and the class scheduled a pot luck-style picnic at a nearby park afterwards. I volunteered a salad and decided to make this one. A quick check of The Flavor Bible yielded a flavor affinity of endive, arugula and radicchio but when I went to purchase my ingredients, two supermarkets didn't have Belgian endive in their inventory so I substituted some iceberg lettuce.

Some other adaptations: I toasted my walnuts in a dry sauté pan instead of in the oven and I also used Emeril's balsamic vinaigrette which has become my go-to mainly because the Dijon holds the oil and vinegar together.

Other than the changes noted above, the main recipe can be found from Food & Wine magazine's website.

I'll be back Sunday with a dessert for Dad.

Spaghetti Ubriachi for a Thanksgiving #WeekdaySupper

Spaghetti Ubriachi

Earlier this year, the team at Sunday Supper Movement expanded their reach by introducing #WeekdaySupper. The concept is very similar to my Light Stunt series: quick and easy meals that can be prepared after returning home from a long day at the office. A different member of the Movement publishes a dish each weekday, Monday through Friday.

The Challenge

There are several motivations for this dish. First, I wanted to update a similar dish I profiled in the summer of 2012 with an easier method. Second, these ingredients are staples and it wouldn't be a stretch to already have them on hand especially this week. Third, this is a good way to use leftover wine and finally, I recently accepted the position of moderator within the Sunday Supper team, but hadn't participated in a Weekday event and needed to so I could advise other members, should the need arise.

The Source

Adapted from page 80 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

2 quarts water
1 750-mililiter bottle red wine
1 teaspoon sugar
Kosher salt, as needed
1 pound dried spaghetti (Do not use fresh pasta)
1/2 pound pancetta, diced (I substituted bacon)
2 tablespoons unsalted butter
1/2 cup ricotta cheese
1/2 cup shelled walnuts, chopped
Freshly grated parmesan, for garnish
Fresh Italian parsley, chopped for garnish

Method

1. Combine the water, sugar, salt and wine in a large stockpot and bring to a boil over high heat. Drop the pasta and cook until just shy of al dente (normally about 2 to 3 minutes less than the package instructions). Reserve 1/2 cup of the cooking liquid then drain in a colander and set aside.

2. In a large skillet, melt the butter over medium heat, then add the pancetta to render it's fat. Add the reserved spaghetti with the reserved boiling fluid, 1 tablespoon at a time until the fluid has been absorbed and the pasta is al dente. Remove from heat, then toss with the ricotta and walnuts. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

I probably should point out that spaghetti ubriachi is Italian for drunken spaghetti. Yes, this dish was well balanced in flavor, but then again, it's difficult to screw up wine, cheese, pasta and bacon.

Oh, and please don't forget to check out this week's other WeekdaySupper participants:

• Monday, November 25th: Ham & Cheese Calzones by The Foodie Army Wife
• Wednesday, November 27th: Chicken Chile Verde Quesadillas by La Cocina de Leslie
• Thursday, November 28th: Roast Beef Rice Noodle Salad by Magnolia Days
• Friday, November 29th: Slow Cooker Teriyaki Turkey by Foxes Love Lemons

Pumpkin Gnocchi with Balsamic Brown Butter

Pumpkin Gnocchi with Balsamic Brown Butter

Before I discuss this recipe, I must begin by thanking you for your patience with my extended absence while I moved. Two Saturday afternoons of some friends transfering my furniture and weekdays moving all the other items makes for one very streesed out Foodie Stuntman. Well, I'm back and pumpkin recipes are all over the food blogs as of late, so I thought I'd prepare one to break in my new kitchen.

I guess the inspiration for this dish derived from the pumpkin pie episode of Good Eats where Alton Brown sarcastically notes, No, we're not gonna open a can! In fact, readers of my old website might remember about a year ago, I profiled a pumpkin risotto that I served as a first course at a dinner party. What I failed to note at the time was that I did not properly roast the pumpkin before I pureéd it because I was so caught up with my first attempt at preparing fresh pasta from scratch, not to mention the Bolognese that needed to simmer for 3+ hours. I needed to return to a pumpkin pureé to demonstrate it but also correct previous errors.

This also presented a great opportunity to use an item I won in a giveaway a couple of months ago hosted by Donna and Chad of The Slow Roasted Italian with a sauce I came across in doing some research for another project.

The Challenge

Successfuly demonstrate how to properly pureé fresh pumpkin and use it in a savory dish, so the canned version can be avoided.

The Source

My food blogger friend, Willow of Will Cook For Friends, was happy to allow me to duplicate her fresh pumpkin pureé method in addition to her pumpkin gnocchi recipe which she adapted from Heidi of Foodie Crush. I also took some elements of Alton Brown's pureé method from the episode I referred to above.

I used some of the balsamic vinegar I won from Fresina's Italian Specialties in my adaptation of Giada's Balsamic Brown Butter sauce I found on foodnetwork.com.

Ingredients

1 2 to 3 pound sugar pumpkin
kosher salt
1 1/2 cups all purpose flour, plus more as needed
1 stick unsalted butter, divided
1 large egg yolk
freshly ground black pepper
1/4 teaspoon nutmeg
2 tablespoons balsamic vinegar
1/3 cup chopped walnuts, toasted
1/4 cup grated parmesan cheese
1 tablespoon fresh Italian parsley, chopped (for garnish)

Method

1. Make your pumpkin pureé: Preheat the oven to 400° Fahrenheit. Cut off the top of the pumpkin to remove the stem. Cut the pumpkin in half, then in quarters and scoop out the guts with an ice cream scoop. Save the seeds for another use. Place the pumpkin quarters on a parchment-lined baking sheet, skin side down and season with kosher salt to draw out moisture. Roast until fork tender, about 45 minutes. Remove from oven and let them cool for 1 hour. Peel the skin from the flesh and transfer the pumpkin to a food processor and process until smooth.

3. Make the gnocchi: In a medium saucepan, reduce the pureé over medium low heat to thicken. Stir in 1 tablespoon butter until melted and remove from heat and let it cool. Add the flour, egg yolk, and nutmeg. Then season with kosher salt and freshly ground black pepper. Knead the dough until it's tacky, but not sticky adding in more flour 1 tablespoon at at time if needed. Divide the dough into 4 balls and roll each ball into the shape of a cylinder about a 1/2-inch to 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If desired, roll each piece (gnocco) against the tines of a fork to create ridges. (It holds the sauce to the gnocchi.)

3. Prepare the sauce and finish the dish: Bring a large pot of well salted water to a boil. Boil the gnocchi until they float to the top and swell, about a minute or two after they float to the top. Transfer the gnocchi with a slotted spoon or a colander to a warm bowl. Meanwhile, in a medium saucepan cook the remaining 7 tablespoons butter over medium heat, stirring occasionally. After the foam subsides and the butter begins to turn a golden brown (about 3 minutes), turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar and walnuts, then season with kosher salt and freshly ground black pepper. Add the gnocchi to the sauce and garnish with Parmesan and parsley. Serve immediately.

Successful?

These gnocchi are very similar to the russet potato version. With potato gnocchi, the most helpful demonstration I have found is one by Chef Anne Burrell which can be seen on YouTube here. I used some of her hints in this recipe. For example, before I made the gnocchi dough, I refrigerated the pureé to keep my flour additions to a minimum. In fact, Willow demonstrates a second method to pureé pumpkin but I decided against it because the excess moisture will absorb more flour.

Also, bear in mind that these gnocchi are perishable due to the addition of the egg yolk, so they need to be cooked or freezed immediately. I recommend freezing the gnocchi to keep the individual gnocchi separate. (Roll the gnocchi in flour and freeze them on a sheet pan for several hours then transfer them to a resealable bag once frozen.)

One of the factors I considered when I decided to pair my gnocchi with this sauce was my consultation with The Flavor Bible, which noted balsamic vinegar paired well with pumpkin. It was one of the most well-balanced dishes I've composed-sweet and savory, plus soft yet crunchy. Going in, I was a little skeptical that the Fresina's vinegar would be significantly different than the store-bought brands that cost one-quarter of the price but I am now convinced. The aged vinegar was still sour but it didn't have the sharp bite I expected from my experience with the supermarket brands. It was so good, I will prepare this dish again in the future. So, please use fresh pureé in your pumpkin recipes this fall.

Lastly, if you're not familiar with Willow, you should be. In addition to her website, she can be found on facebook and twitter. Heidi can also be found on twitter, facebook, pinterest, and g+.