butternut-pecan pasta and salad

perhaps you were inspired by our culinary feats and decided to make the casserole from our last post. like us, you probably had a lot of ingredients left over. are you wondering what to do with them? well, wonder no more, my friends!

how about pasta?we made a sauce by melting feta in heavy cream, then added whole wheat pasta, roasted butternut squash, and some greens (which totally cancels out any negative health effects of the cheese+cream sauce. trust me, i'm a nutrition minor). we stirred it all together and topped with pecans.

or maybe you'd prefer a salad?
greens+roasted butternut squash+feta+pecans+vinaigrette=delicious.
enjoy!
-Lola

butternut squash, pecan and goat cheese gratin

Autumn is my favorite season in New York. The weather's perfect, it has halloween and thanksgiving (two of my favorite holidays), Starbucks breaks out their winter cups, and most importantly all of my favorite foods are in season. This recipe uses one of those food, butternut squash, and is also the perfect warm, comforting dish for autumn weather.
Butternut squash, hazelnut and goat cheese gratin from Bon Appetit
makes 8-10 servings as a side dish, 4-6 as a main dish

*2 tablespoons olive oil
*coarse kosher salt (we used regular salt stolen from the dining hall)
*4 tablespoons butter, divided
*3 Cups sliced leeks
*1 1/2 teaspoons chopped fresh sage
*1 1.5 oz log soft goat cheese
*1 cup heavy whipping cream
*1/2 cup hazelnuts, toasted and chopped (we used pecans because we couldn't find any hazelnuts at the store)
*3 1/2 lb butternut squash (about 2 medium), peeled, seeded, cut into cubes
Preheat oven to 400 degrees farenheit. Combine squash and oil in a bowl, sprinkle with salt and pepper, toss. Spread on baking sheet, roast for 35 minutes.
Melt 3 tablespoons butter in a pan, add sliced leeks and sage, sprinkle with salt and pepper. Saute until tender but not brown, about 15 minutes.
Coat dish with 1 tablespoon butter. Put half of the leek mixture in it, then half of the squash mixture, then half of the cheese. Continue layering in this manner until you run out.
Preheat oven to 375. Pour cream over the casserole, sprinkle with nuts, and bake for about 30 minutes uncovered.
-Rita

the great empanada adventure

another example of how rita and i fail at making pretty food. but it sure tasted delicious!we found 2 recipes la madre had printed out for us years ago, mushroom and butternut squash empanadas, and chicken empanada with chorizo, raisins, and and olives. since we had one of these (image courtesy of google):handy dandy (but not so much for uncoordinated people like us) pot sticker/empanada presses, we decided to make the second recipe as small empanadas instead of one big one. we also used pizza crust for both the doughs. because we're lazy like that.

as you can see, we became frustrated with the press system and ended up just rolling the ingredients in balls or dough. it worked. we also ran out of dough halfway through, hence the chicken, chorizo, raisin, and olive filling you see above, un-empanada-ed. we told everyone it was a stew.
Mushroom and Butternut Squash Empañadas
Gourmet | October 2002
chef Claire Archibald
Cafe Azul, Portland, OR
yield: Makes 8 first-course servings

For empanada filling

* 1 cup diced (1/4-inch) butternut squash
* 1/2 cup finely chopped white onion
* 6 small garlic cloves, minced
* 1/4 cup olive oil
* 2 (2- to 3-inch) fresh jalapeño chiles, seeds and ribs discarded and chiles finely chopped
* 1 pound fresh exotic mushrooms such as chanterelles, porcini, or hedgehogs (all one kind, not a mixture), trimmed and coarsely chopped
* 1/2 teaspoon salt
* 1/3 cup chicken broth

For sauce

* 1 dried pasilla de Oaxaca chile*
* 3 garlic cloves, left unpeeled
* 1 pound fresh tomatillos, husks discarded and tomatillos rinsed and quartered
* 1/4 cup finely chopped white onion
* 1/4 cup water
* 1/2 teaspoon salt

For empanada crust

* 1/3 Café Azul's pastry dough (1 pound)
* 1 large egg, lightly beaten with 1 tablespoon water
* 2 teaspoons coarse sea salt

Preparation

Make empanada filling:
Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.

Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes. Add jalapeños and cook, stirring, 1 minute. Stir in mushrooms, salt, and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes. Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste. Cool filling completely.

Make sauce:
Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side. Halve chile lengthwise and discard stem, ribs, and seeds.

Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side. Cool garlic slightly and peel.

Simmer tomatillos, onion, water, chile, garlic, and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes, and cool slightly. Remove 1 chile half and reserve, then purée sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness. Return sauce to pan and season with salt.

Form and bake empanadas:
Preheat oven to 400°F.

Divide dough into 8 equal pieces (2 ounces each) and form each into a disk. Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet. Make 7 more empanadas in same manner.

Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt. Bake in middle of oven until golden, 25 to 30 minutes.

While empanadas are baking, reheat sauce. Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.

* Available at Latino markets and Kitchen/Market (888-468-4433).
add your own note

Read More http://www.epicurious.com/recipes/food/views/Mushroom-and-Butternut-Squash-Empanadas-107182#ixzz0xS1TMVhG

cafe azul's pastry dough (which we didn't make. but you can!)

• 5 cups all-purpose flour
• 1 tablespoon salt
• 4 sticks (2 cups) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 tablespoon Champagne vinegar
• About 3/4 cup ice water

Preparation

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.

Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor).

Read More http://www.epicurious.com/recipes/food/views/Cafe-Azuls-Pastry-Dough-107241#ixzz0xS2HKyBH

and, finally, chicken empanada [or empanadas, or stew] with chorizo, raisins, and olives
serves 12, as a tapa

• 3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
• 2 large garlic cloves, minced
• 2 Turkish bay leaves or 1 California
• 1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
• 1/2 teaspoon Spanish smoked paprika (not hot)
• 1/4 cup chopped pitted green olives
• 1/4 cup golden raisins
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 pound frozen pizza dough, thawed

Preparation

Make filling:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form and bake empanada:
Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.

Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.

Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.

Cut empanada into squares and serve warm or at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Empanada-with-Chorizo-Raisins-and-Olives-231377#ixzz0xS2iyL32

phew, all done!
-Lola

butternut squash casserole

This weekend was my turn to have a thanksgiving potluck. I was assigned a squash dish, so I decided on this butternut squash casserole. It turned out quite tasty, if i do say so myself! although the star of the dinner, for me at least, was the sweet potatoes. I'd never had the traditional preparation with marshmallows before, and it was fantastic! Although i am generally of the opinion that marshmallows make everything better.

the recipe, from southern living via myrecipes.com

Yield: Makes 4 to 6 servings
Ingredients

* 1 butternut squash, peeled, seeded, and cut into 2-inch cubes (about 1 3/4 pounds)
* 1 tablespoon butter or margarine
* 1 small onion, minced
* 1 garlic clove, minced
* 3 tablespoons butter, melted and divided
* 2 large eggs, lightly beaten
* 1 tablespoon sugar
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup fresh cranberries, chopped [found these at whole foods]
* 1 cup fresh soft breadcrumbs

Preparation

Bring squash and water to cover to a boil; cook 30 minutes or until tender. Remove from heat; drain. Mash until smooth.

Melt 1 tablespoon butter in skillet. Add onion and garlic; saute 5 minutes or until tender. Remove from heat; stir in squash, 2 tablespoons butter, eggs, and next 3 ingredients. Fold in cranberries. Spoon into lightly greased 1-quart baking dish.

Combine breadcrumbs and remaining 1 tablespoon butter. Sprinkle over casserole.

Bake at 375° for 1 hour and 15 minutes or until set and golden.

My "I am a ridiculous college student" notes:
First of all, I doubled the recipe and made it in a 2 quart dish. This made more than enough for the 15ish people at our dinner, although not everyone ate my dish. Also, I would like to say that peeling and chopping a 3.5 pound squash when you have approximately 1 square foot of counter space is very challenging. I made the breadcrumbs by toasting a few slices of wheat bread and 1 stale whole wheat pita in the oven for about 15 minutes. I then put the bread in a plastic bag and crushed it into crumbs using a metal water bottle as if it was a rolling pin. I stole the sugar and pepper from starbucks and our dining hall, respectively. I forgot to steal any salt, so I left it out and it didn't seem to make a difference.
-Lola
p.s. happy thanksgiving everyone!
also: a giveaway!

butternut squash chili + the twins' artistic endeavors

As much as we'd like autumn to go on forever (or at least until next spring), we've been forced to admit that it's almost winter here. The one advantage of this is that it's the perfect weather for chili.
Lola remembered seeing a recipe for butternut squash chili somewhere, so we took that basic idea and made our own (probably much simpler and faster) recipe:
Butternut Squash Chili: serves 6
*1 butternut squash, roasted in the oven and then cut into cubes
*1 can (14 oz) red kidney beans
*1 can (14 0z) black beans
*1 can (14 oz) corn kernels
*veggie broth or water
*3 tablespoons each cumin and cayenne
* a pinch of cinnamon
Combine everything except squash in a pot, including the bean liquid from the bottom of the cans. heat up, then taste and add more spices if necessary. Add water or veggie broth until it becomes as soupy/liquidy as you want it. Add squash, heat up for a few more minutes and stir everything together. Put into bowls and top with grated cheese if desired. (and at Chez Twin, cheese is always desired)
it turned out delicious! we also added some Mexican hot sauce at the end.
and now, onto the artistic endeavors. we are twins of many talents:
this is how Lola studies for her science tests:

and this is my assignment for drawing class: (turn your head or your computer around)
now turn it back