WARM FRISÉE SALAD

Tuesday, November 24, 2009

The Other “P” Word – Persimmons

Tis the season for persimmon. My friend, Emma, has a tree on her property and I got a few of the much misunderstood fruits for the gobble-gobble day. The Fuyu, which originated in Japan, offers novices a delicious and sweet fruit to add to cook- ies, puddings or almost anything. And of course here on Cali’s Central Coast, now is the time to have fun with this orange fruit. Have a wonderful and peaceful Thanksgiving holiday. And remember, we don’t get to pick our relatives.
                                                                  Buno Appetito

WARM FRISÉE SALAD WITH PERSIMMON, PANCETTA AND PISTACHIOS

Ingredients:
Salad –
2 large heads frisée lettuce, cores removed, washed, dried, torn into bite size pieces
3 ripe Fuyu persimmons, peeled and cut crosswise
into thin disks

Vinaigrette –
2 1/2 teaspoon Dijon mustard
1/4 cup Champagne vinegar
3/4 cup extra-virgin olive oil
1 large shallot, finely minced
6 oz. pancetta bacon, diced
3/4 cup toasted pistachios
Kosher salt and freshly ground black pepper to please your palette

Directions
In a medium-size bowl, place lettuce leaves and sliced persimmons and set aside. In a medium skillet over medium heat, cook diced pancetta until nicely browned. Remove pancetta from skillet and set aside. Reserve 2 tablespoon of dripping in skillet. Add shallots to the pan and sauté about 2-minutes. Remove from heat, add the pistachios, mustard, champagne vinegar, olive oil (in a slow stream) and pancetta. Stir well. Salt and pepper to taste. Pour about half of the warm dressing over the frisée and persimmons; toss and serve. Place balance of the vinaigrette in a festive container on table to suit the taste of your guests.

Makes enough for 6

 

Posted by Webmaster on 11/24/09 at 08:03 AM
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Just More Pumpkins

Monday, November 16, 2009

It’s Pumpkin Pie Time
I think I’m lost somewhere between the spaghetti squash and the Amish Pie pumpkins. I’m enjoying though. The nutritional benefits of eating these wonderful orange and yellow gems are powerful. The phytochemicals (how plants get their color) found in squash can slow down the aging process as well and strengthen one’s immune system. Winter squash is high in fiber, vitamin C and potassium. Of course, you know that pumpkins are natives of Central America. I wonder what my Mayan ancestors did with these vegetables? I’ve got a wonderful pie recipe for you. With the Thanksgiving holiday right around the corner, please give it a try.
                                                                                                Buno Appetito

MAYAN PUMPKIN PIE

Ingredients:
1 unbaked pastry for 91/2” deep dish pie plate
2 cups fresh pumpkin puree
3 eggs, slightly beaten
3 tablespoons dark rum
2 tablespoon butter, melted
1/2 teaspoon each freshly ground cinnamon and allspice
1/4 teaspoon chipotle chili powder
1 cup heavy cream
1/2 cup dark brown sugar
1/4 teaspoon kosher salt

Directions
Preheat oven to 375°

We’ve gone over how to do the perfect pie crust so I will not bore you. Roll out dough, place on pie plate, chill for about 30 minutes before baking. Then, top with parchment paper, add pie weighs and bake for 20 minutes until golden. Set aside. In a large bowl whisk together everything. Mix well. Mix well. Did I say mix well. O.K. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Cool on wire rack for 2 hours. Top with homemade whipped cream before serving.

Hint: If crust begins to brown to fast, cover entire pie with foil and continue to bake.

Makes one 91/2-inch pie. Please store properly.

 

 

 

Posted by Webmaster on 11/16/09 at 08:19 AM
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That Dark Orange Squash

Sunday, November 08, 2009

Guess who I ran into at our local Farmer’s Market?
Yep! The pumpkin farmer. The family plans on making this a weekly thing. Well, I was guided toward a gourd they claimed was even more wonderful than a butternut – the Ambercup Squash. It’s a close relation to the buttercup squash. It has a sweet taste and looks like a 1-pound pumpkin. The small round dark orange gourd was easy to cut, slice and cook. I think the pumpkin farmer knew what she was speaking about. Yo Pasta Mama could not help herself. Here is another autumnal treat. If you can’t find this squash, use a pumpkin or butternut squash.

                                                      Buno Appetite

AMBERCUP RISOTTO

Ingredients:
1/2 cup chopped pancetta
3 – 4 cups organic chicken stock
2 large shallots, thinly sliced
1 cup ambercup squash, cooked, pureed
2 tablespoons olive oil
1 tablespoon butter
2 cups risotto rice (Arborio, Carnaroli)
1/2 cup dry Vermouth
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons roasted pumpkin seeds (for garnish)
Kosher salt and freshly ground pepper to taste

Directions
Remove seeds from gourd, wash exterior and place in medium pot with enough water to cover squash, and boil until squash is tender, about 8 minutes. Cool, drain, transfer to a blender to puree. Add the dry Vermouth and purée until smooth. In a pan, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock in a pot to a gentle simmer. In a large saucier, add the oil and butter along with the shallots and pureed squash. Stir in the rice and cook for another 2-minutes to coat the grains of rice. Ladle in one-fourth of the stock to the squash and rice, and stir well. Cook gently until the liquid has been absorbed. Using a wooden spoon, stir continuously. Continue adding stock and stirring until the rice grains are just tender and the risotto is creamy. You will probably NOT use all the stock. The whole process should take about 15-20 minutes. About 2-minutes before the end of cooking, stir in the pancetta and the cheese. Check seasoning and serve warm, sprinkled with the roasted ambercup squash seeds.

Serves a family of four.

 

 

Posted by Webmaster on 11/08/09 at 01:38 PM
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