Butternut Squash Tian with Herbed Bread Crumbs
from: http://www.thekitchn.com/french-recipe-creamy-butternut-squash-casserole-with-herbed-bread-crumbs-recipes-from-the-kitchn-178078
2 to 2 1/2-pound whole butternut squash
1 tablespoon olive oil, plus additional for drizzling
1/4 cup short-grain or arborio rice
2 ounces freshly grated Parmesan cheese
2 large eggs
Sea salt and freshly ground black pepper, to taste
Freshly grated nutmeg
Provencal breadcrumbs (recipe below)
Heat the oven to 375°F and lightly grease a 1 1/2 to 2-quart baking dish (such as a deep pie dish) with olive oil.
Peel and slice the butternut squash. You should have 1 1/4 to 1 1/2 pounds prepared squash flesh. Heat the olive oil in a deep sauté pan over medium heat. Cook the squash in the olive oil with a sprinkling of salt until it softens and starts to disintegrate, about 20 to 25 minutes. Cover for most of the cooking time to speed the process.
While the squash is cooking, heat a small saucepan of salted water over high heat. When it is boiling, add the rice. Cook for 10 minutes, then drain and set aside.
Place the cooked pumpkin in a large bowl and combine with the rice, Parmesan, about 1/2 teaspoon salt, and generous dashes of pepper and nutmeg. When it has cooled slightly, mix in the eggs quickly so that they don't scramble. The mixture may seem on the liquid side, but this is fine.
Pour it into the prepared gratin dish, top with the herbed bread crumbs (recipe below) and a generous drizzle of olive oil. (If desired, you can prepare to this point, cover and refrigerate for up to two days. When ready to serve, bake as directed below.) Bake for 35 minutes or until slightly toasted on top and set. Serve warm.
Herbed Bread Crumbs
1 cup dried bread crumbs
1 big handful flat leaf parsley, leaves only
Leaves from 3 to 4 sprigs of thyme or rosemary
2 cloves garlic, peeled
2 tablespoons olive oil
Salt and freshly ground pepper
In a food processor, blend together all the ingredients except the olive oil. Add the olive oil and blend until the breadcrumbs are soft and green, adding a little more oil if necessary. Season well with salt and pepper.
Keep airtight in the refrigerator or freezer (in a plastic bag or jar) until you need them.
Oven Roasted Escarole
from: http://nomnompaleo.com/post/11769634097/oven-roasted-escarole
1 large head of escarole, cut into quarters
3 tablespoons of ghee, melted
1 tablespoon Sunny Paris seasoning
Kosher salt
Freshly ground pepper
Balsamic vinegar
Preheat oven to 400 F. Coat a 9x13” glass baking dish with the ghee before putting the escarole in a single layer. Drizzle the remaining ghee over the top of the greens and seasoned with Sunny Paris, salt, and pepper. Roast the greens in the oven for 15 minutes before flipping them. Bake another 8-10 minutes. Drizzle some aged balsamic vinegar just before serving.
Roast Eggplant from: http://www.kitchenriffs.com/2012/10/roast-eggplant.html
2 pounds eggplant
½ cup olive oil or neutral vegetable oil
salt and pepper to taste
2 - 3 tablespoons fresh basil or thyme leaves for garnish (optional but tasty)
Preheat oven to 450 degrees F.
Wash the eggplant and cut off the stem end. Cut the eggplant into round slices (½-inch thick) or cubes (¾-inch) thick.
Pour the oil onto a rimmed baking sheet (the smallest that will hold the eggplant in one layer). Slick the sides of the eggplant with oil, coating each half if you’ve cut the eggplant into slices, or all 4 sides if you’ve cut it into cubes (use more oil if necessary to lightly coat each side). Arrange the eggplant on the baking sheet, sprinkle on salt and pepper to taste, and put into preheated oven. Set timer for 10 minutes.
Meanwhile, wash and chop the fresh basil or thyme garnish, if using.
At the 10-minute mark, remove the baking sheet and turn the eggplant pieces (flip slices over; turn cubes onto a different side). Sprinkle with more salt and pepper to taste.
If roasting slices, continue roasting until done (about 10 more minutes). If roasting cubes, set timer for 5 minutes. When the timer goes off, turn the cubes onto another side, then set timer for another 5 minutes. When the timer goes off again, turn the cubes onto another side and cook until done (it’s possible the eggplant will be done after 20 minutes total, though with cubes it often takes a minute or two more).
Put the eggplant slices/cubes in a bowl and adjust seasoning. Toss briefly with basil or thyme leaves, and serve.
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