Butternut Squash, Leek and Apple Gratin

Posted on October 29, 2013 by Mary Moore
Butternut Squash, Leek & Apple Gratin
Serves 8
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients
  1. 1 large butternut squash, peeled, seeded, sliced thinly on a mandolin (or by hand)
  2. 4 large leeks, whites only, cut in half lengthwise, slice into ¼” half-moons, rinse well
  3. 4 gala or granny smith apples, peeled, cored, and sliced thinly on a mandolin (or by hand)
  4. 8 – 10 fresh sage leaves, washed, dried thoroughly and sliced thinly
  5. 1 Tbsp butter
  6. ¼ - 1/3 cup sherry
  7. Salt and pepper to taste
  8. 1 cup gruyere cheese, grated
  9. 1 cup heavy cream
  10. More butter for preparing the baking dish
Instructions
  1. Sauté the sliced leeks in butter with salt and pepper until tender. Add sherry and sliced sage leaves, cook until thickened.
  2. Prepare a 9x13ish baking dish with butter and preheat your oven to 400*F.
  3. Layer butternut squash on top of butter in dish, sprinkle a little salt and freshly ground pepper on each layer.
  4. Layer the sautéed leeks on top.
  5. Layer ½ cup gruyere cheese on top.
  6. Pour the heavy cream over the entire dish.
  7. Layer the apple slices on top.
  8. Cover with foil and bake 40 – 50 minutes.
  9. Remove from oven, top with remaining cheese, return to oven uncovered and brown an additional 10 – 15 minutes.
  10. Allow to cool slightly, serve.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Roasted Red Pepper and Feta Bread

Posted on October 29, 2013 by Mary Moore
Kalamata and Roasted Red Pepper with Feta Bread
Yields 1
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 2 cups whole wheat flour
  2. 3 – 3 ½ cups ap flour
  3. 2 tbsp sugar
  4. 2 tsp dry active yeast (1 packet)
  5. 1 tsp salt
  6. 1/3 cup drained, chopped kalamata olives
  7. 2 cup drained, chopped roasted red pepper
  8. 8 oz feta, cubed
  9. 3 tbsp olive oil
  10. 1 ¼ cup warm water
  11. 1 tbsp cornmeal
Instructions
  1. Fix the stand mixer with a dough hook.
  2. Add flours, sugar, yeast, salt, olives, roasted red pepper, and feta to the bowl. Mix briefly to incorporate the ingredients.
  3. Add olive oil and water and mix for 5 to 10 mins until the dough springs back when pressed. Add more flour in small portions if necessary until dough pulls away from the bowl.
  4. Place in a bowl with a little bit of olive oil, cover and let rise for approx 45 minutes until doubled in size.
  5. Punch dough down and let rise again for approx 30 mins until doubled in size.
  6. Place Schlemmer-topf in a cold oven and heat to 500 degrees.
  7. Turn dough onto a sheet pan, lightly oil and dust with cornmeal.
  8. Place the dough into the bottom of the preheated Schlemmer-topf, cover and bake for 15 mins. Cut the temperature back to 375 degrees and bake another 15 mins or until done.
Notes
  1. Equipment list: stand mixer with dough hook, Schlemmer-topf, dry measuring cups, measuring spoons, liquid measuring 2 cup, cutting board, bread knife
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Black Beans

Posted on October 29, 2013 by Mary Moore
Black Beans with Ham Hock
Serves 8
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 ham hock (approx 1 lb)
  3. 1 med yellow onion, diced
  4. 2-4 cloves garlic, minced
  5. 2 fresh jalapeno peppers, diced (optional)
  6. 2 tsp ground cumin
  7. Cayenne pepper to taste (optional)
  8. 1 lb black beans, picked through and soaked overnight then rinsed
  9. 4 cups chicken stock (or 6 cups for un-soaked beans)
  10. Salt and freshly ground black pepper to taste
Instructions
  1. Pick through beans making sure that there are no rocks or other debris. Place the beans in a tall saucepot and cover them with water by two inches. Let soak overnight. (They will swell so allow room in the pot)
  2. In a heavy saucepan, sauté the ham hock, onions, garlic, and cumin in olive oil until the onions are translucent. Add cayenne if desired. Add black beans and stir.
  3. Add enough chicken stock to cover the beans by an inch. Simmer over med-low heat, adding additional chicken stock as necessary, until beans are tender, 2 – 3 hours. Be sure to occasionally stir the beans and make sure there are none sticking or burning on the bottom of your pan. (if using a pressure cooker, place the lid on now, bring to pressure level 2 and cook approx. 25 mins. follow the instructions for your specific pressure cooker for beans)
  4. Stir in or garnish with jalapenos before serving. (optional)
Notes
  1. Use a pressure cooker for faster preparation, 30 mins instead of 2-3 hours
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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