09/09/2013
We had a great time demonstrating cooking techniques and handing out recipes for a fall inspired meal. Here are the recipes we shared:
Butternut Squash Gnocchi with Balsamic Brown Butter (Serves 6)
Ingredients:
1 2lb. butternut squash, halved lengthwise, seeds & fibers removed
2 Tbsp. Plus ¼ cup olive oil
3 tsp. salt
½ tsp. white pepper
½ tsp. finely chopped fresh oregano
½ tsp. finely chopped fresh sage
¼ tsp. ground nutmeg
3 cups all-purpose flour, plus more as needed
2 sticks unsalted butter
¼ cup minced shallot (1 shallot)
¼ cup balsamic vinegar
3 Tbsp. chiffonade fresh sage
Salt
Garnishes:
Freshly ground black pepper
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
Shaved Parmesan
Directions:
Preheat oven to 375 degrees F. Rub the cut sides of the squash with 2 Tbsp. of olive oil, season with ½ tsp. of salt and ¼ tsp. of white pepper. Set the squash, cut side down, on a baking sheet and roast until tender, 45 minutes to 1 hour. Remove from the oven. When cool enough to handle, scoop the flesh from the squash and place in a large bowl, discarding the skin. Mash into a chunky puree with a potato masher, then let cool, about 15 minutes. Add the remaining 1/4 cup of olive oil, 1/2 teaspoon of the salt, remaining 1/4 teaspoon white pepper, oregano, chopped sage and nutmeg, and work into the warm squash. Sprinkle the flour over the mixture and using your hands, work into a smooth, soft dough. Cover the dough with a damp kitchen towel and let rest for 30 to 45 minutes. Turn onto a lightly floured surface and divide into 4 equal portions. Roll each portion between your palms into a long rope, about 3/4-inch thick. If the rope won't hold together, return it to the bowl with the remaining dough and work in more flour, 1 teaspoon at a time, as needed. Cut each rope of dough into 3/4-inch long pieces. Press each piece against the tines of a floured fork and drop into the lightly floured surface. (Gnocchi also can be placed in a single layer on a lightly floured baking sheet and refrigerated for several hours. Alternately, the gnocchi can be frozen for 1 hour then transferred to an airtight container and frozen for up to 1 month.)
In a large pot, bring 4 quarts of water and the remaining 2 teaspoons of salt to a low boil. Add the gnocchi in batches and cook just until they float to the top, 1 1/2 to 2 minutes (or 3 minutes for frozen gnocchi.)
For the Balsamic Brown Butter: In a medium saucepan, cook the butter over medium heat until brown bits form and it has a nutty aroma, about 3 minutes. Remove from the heat and add the shallots, balsamic vinegar, and sage. Stir well. Adjust seasoning, to taste.
Remove the gnocchi from the water with a slotted spoon and dry on towels. Transfer to a large serving dish and gently toss to coat with the balsamic butter. Garnish with black pepper, parsley, chives, and shaved Parmesan.
Apple Stuffed Pork Loin Roast (Serves 6-8)
Ingredients:
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied
Directions:
Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage, saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
Broccoli Rabe (Serves 4-6)
Ingredients:
1 lb. broccoli rabe, stems trimmed
1tbsp. extra virgin olive oil
1 sweet onion, cut into thin half moons
2 cloves garlic, minced
¼ tsp. crushed red pepper flakes
Salt
Freshly grated Parmigiano-Reggiano cheese
Directions:
Fill a large bowl halfway with ice water and set aside. Bring a large pot of lightly salted water to a boil over high heat. Add the broccoli rabe and cook for 2 minutes, no longer, just to set the bright green color. Drain in a colander. Transfer the broccoli rabe to the bowl filled with ice water. Let stand in the ice water bath until completely cooled, about 10 minutes. Drain again and pat dry with paper towels. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in the garlic and red pepper flakes and stir until the garlic is fragrant, about 1 minute. Add the broccoli rabe and ¼ cup water. Cook, stirring occasionally, until the broccoli rabe is tender and heated through, about 5-8 minutes. Season with salt and serve hot with grated Parmigano sprinkled on top.
