Recipes of the Week–September 20, 2016

Pot-roasted chicken with butternut squash and sage from: https://www.theguardian.com/lifeandstyle/2016/sep/16/pot-roasted-chicken-with-butternut-squash-and-sage-skye-gyngell-a-taste-of-home

1 lemon, halved

2 fresh bay leaves (dried is fine too)

A small bunch of fresh sage

1 whole chicken, cavity rinsed out with water, drained and excess fat around neck trimmed off.

2 tbsp olive oil

1 red onion, peeled and cut into chunks

5 garlic cloves, peeled but left whole

1.2kg butternut squash, peeled and cut into large chunks

1 large parsnip, peeled and cut into large chunks

2 x 400g cans chopped tomatoes

Put half the lemon, 1 bay leaf and half the bunch of sage inside the cavity of the chicken. Tie the legs together with kitchen string.

Heat a large, heavy-based pot or saucepan over a medium heat. Add the olive oil and heat till hot. Brown the chicken a little on each side, for about 10-15 minutes or so in total. Remove from the pan and set aside.

Add the onion to the pan and cook till it’s slightly softened, stirring occasionally. Put the chicken back into the pan, and add the remaining ingredients, finishing with the chopped tomato.

Give it all a big stir, making sure that the vegetables are nestled around the chicken. The meat doesn’t need to be covered by the liquid. Once the lid is on, the chicken will steam and become nice and tender.

Cover with a lid and reduce the heat to medium-low, so it simmers away gently for about 45 minutes. Check the chicken is cooked by inserting a skewer into the thigh: the juices will run clear if it’s cooked.

When cooked, pull apart the chicken and put in bowls with the vegetables, covering everything with lots of sauce. Serve with steamed green vegetables.

 

Butternut Squash Crostini Recipe with Cashew Cheese from: http://www.organicauthority.com/butternut-squash-crostini-recipe/

For the cashew cheese:

½ cup cashews (soaked for 8 hours or overnight)

¼ cup unsweetened almond milk

½ lemon, juiced

½ teaspoon sea salt

 

 

For the butternut squash:

1 medium-sized butternut squash, peeled and cubed

4 tablespoons extra virgin olive oil

½ teaspoon sea salt

For the crostini:

2 baguettes (gluten-free in necessary)

1 bunch fresh thyme, leaves removed from stems

Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a baking mat. Add butternut squash to a bowl and toss with olive oil and sea salt. Spread evenly on the baking sheet and cook for 30 minutes, turning halfway through.

Add roasted butternut squash to a large bowl and mash with a potato masher or fork. Butternut squash should have some texture but be mostly smooth.

Meanwhile, add cashews, almond milk, lemon juice, and sea salt to a high-speed blender. Blend, scraping down sides as needed, until smooth.

Slice baguette into ¼ inch slices and spread out on a baking sheet. Bake in the oven at 425 degrees F for 6 minutes, or until golden and crispy. Remove from the oven.

Top each baguette with one tablespoon or so of cashew cheese and a dollop of butternut squash. Lightly press the butternut squash down with a fork to adhere it to the baguette. Garnish each crostini with a few pieces of thyme. Serve immediately and enjoy!

Savory Clafoutis With Corn and Swiss Chard from: http://cooking.nytimes.com/recipes/1018280-savory-clafoutis-with-corn-and-swiss-chard?action=click&contentCollection=Food&module=RelatedCoverage&region=EndOfArticle&pgtype=article  

¾ cup whole milk

 ¾ cup crème fraîche

4 large eggs

2 ½ tablespoons all-purpose flour

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh dill leaves

¾ teaspoon kosher salt, more as needed

½ teaspoon ground black pepper, more as needed

1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)

2 tablespoons extra-virgin olive oil

2 large or 3 small leeks (white and light green parts), halved lengthwise and thinly sliced

2 cups corn kernels (from 2 to 3 ears, or frozen and thawed)

1 large garlic clove, grated on a Microplane or minced

1 large bunch Swiss chard, stems removed, leaves coarsely chopped (8 cups)

¼ cup grated Parmigiano-Reggiano

Fresh lemon juice, for serving

Red pepper flakes, for serving

Heat oven to 375 degrees. In large bowl, whisk together milk, crème fraîche, eggs, flour, parsley, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth. Whisk in 3/4 cup Gruyère.

Heat olive oil in a 9-inch oven-safe skillet over medium heat. Add leeks and sauté until they are soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt; cook until garlic is fragrant and corn is tender, 2 to 3 minutes. Add chard leaves a handful at a time, and cook until they are wilted and tender, about 4 minutes. Season the mixture with 1/4 teaspoon salt and a few grinds of black pepper.

Pour crème fraîche mixture over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano on top. Transfer skillet to oven and bake until custard is lightly set, about 40 minutes. Serve topped with a sprinkling of lemon juice and a pinch of red pepper flakes.