Jen Gelston's yummy side for January's dinner:
Harvest Hash
1 russet (baking) potato (1/2 pound)
3 medium parsnips (1/2 pound total), peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter, cut into pieces
3 shallots (6 ounces), halved lengthwise and thinly sliced crosswise (1 1/3 cups)
3 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 to 2 teaspoons chopped fresh sage
Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
Gourmet
October 2002
2002-09-10 12:46:38.0
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Monday, January 26, 2009
Wednesday, January 21, 2009
Garam Masala Scallops Over Acorn Squash
Garam Masala Scallops Over Acorn Squash Gourmet | February 2001
Active Time: 35 min
Total Time: 1 1/4 hr
Serves: 2? I bought 2.25 lbs of scallops and make it for 7 with plenty of sauce to go around, though more scallops would have been nice too for a real main dish.
Ingredients
1 large (1 1/2- to 2-lb) acorn squash
3/4 lb sea scallops, tough muscle removed from sides if necessary
1 1/2 tablespoons vegetable oil
3/4 teaspoon turmeric
1 1/2 tablespoons minced seeded jalapeño chile
1 large garlic clove, minced
2 teaspoons grated peeled fresh ginger
1 tablespoon plus 2 teaspoons fresh lime juice
1/4 cup water
3/4 cup heavy cream
1 1/2 teaspoons garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Accompaniment: haricots verts with mustard seeds and toasted coconut
Preparation
Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but
not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and
1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
Cooks' notes:
• Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes.
• For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.
• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
Epicurious.com © CondéNet, Inc. All rights reserved.
Active Time: 35 min
Total Time: 1 1/4 hr
Serves: 2? I bought 2.25 lbs of scallops and make it for 7 with plenty of sauce to go around, though more scallops would have been nice too for a real main dish.
Ingredients
1 large (1 1/2- to 2-lb) acorn squash
3/4 lb sea scallops, tough muscle removed from sides if necessary
1 1/2 tablespoons vegetable oil
3/4 teaspoon turmeric
1 1/2 tablespoons minced seeded jalapeño chile
1 large garlic clove, minced
2 teaspoons grated peeled fresh ginger
1 tablespoon plus 2 teaspoons fresh lime juice
1/4 cup water
3/4 cup heavy cream
1 1/2 teaspoons garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Accompaniment: haricots verts with mustard seeds and toasted coconut
Preparation
Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but
not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and
1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
Cooks' notes:
• Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes.
• For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.
• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
Epicurious.com © CondéNet, Inc. All rights reserved.
Firecracker Spinach Salad with Orange Sesame Dressing
Firecracker Spinach Salad with Orange Sesame Dressing Epicurious | August 2006
Cal-a-Vie Living: Gourmet Spa Cuisine
Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.
This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.
Yield: Makes 4 servings
Ingredients:
Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish
preparation
1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.
Chef's notes:
• Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach, any kind of sprouts can be substituted for the daikon sprouts.
• If you like a thicker consistency for your salad dressings, add a quarter of a teaspoon of xanthan gum powder to the dressing and pulse in a blender.
nutritional information
nutrition per serving: 111 calories, 14 g carbohydrates, 4 g protein, 5 g fat, 2 g fiber, 0 mg cholesterol, 298 mg sodium
Nutritional analysis provided by Cal-a-Vie Living: Gourmet Spa Cuisine
Epicurious.com © CondéNet, Inc. All rights reserved.
Cal-a-Vie Living: Gourmet Spa Cuisine
Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.
This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.
Yield: Makes 4 servings
Ingredients:
Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish
preparation
1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.
Chef's notes:
• Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach, any kind of sprouts can be substituted for the daikon sprouts.
• If you like a thicker consistency for your salad dressings, add a quarter of a teaspoon of xanthan gum powder to the dressing and pulse in a blender.
nutritional information
nutrition per serving: 111 calories, 14 g carbohydrates, 4 g protein, 5 g fat, 2 g fiber, 0 mg cholesterol, 298 mg sodium
Nutritional analysis provided by Cal-a-Vie Living: Gourmet Spa Cuisine
Epicurious.com © CondéNet, Inc. All rights reserved.
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