Spaghetti (or Fettuccine) with Brown Butter Sauce

Yes, it's an easy, no brainer classic that I adore. :)
Goes together in well under 30 minutes: Just make the brown butter, cook the pasta al dente, sprinkle the cheese over the hot, drained pasta and pour the browned butter over all and toss, then serve hot. I usually add a little of the hot water from the pasta pot to loosen the sauce a little. 
It's soo good! I usually serve this alongside grilled fish or chicken ~ unless I am making a variation of the recipe (adding cooked shrimp, fish, or chicken to the noodles, see more suggestions listed below.)  If you're cutting carbs the sauce also works well with cooked Spaghetti squash.
This is another of those simple recipe that I keep in my head.  However, I prepare the recipe nearly the same way as this one , except I usually add a little of the caramel colored milk solids from the bottom of the pan to the noodles (personal preference.) This time I added some finely grated lemon zest and served little lemon slices so each one can add a squeeze if they wanted to.
If you cannot find the Greek Mizithra cheese,  grated Romano, Ricotta Salada, or Parmesan can be substituted in a pinch.
Yum, I love this stuff!

Never made a Brown Butter Sauce, or need to improve your technique?
Elise at Simply Recipes shares a wonderful picture tutorial on the subject.
And Mark Bittmann offers up at least a dozen variations for Pasta with Butter sauce. You may want to check out  his suggestions over on his web site. 
The following are just some examples to launch from this simple buttered spaghetti (or fettuccine) dish.
Add in one or a couple of the following:
Sage (or any favorite fresh herb or a mixture) and Parmesan Vegetables, Cream and Parmesan Parmesan and pancetta, coppa, prosciutto or regular ham Frozen peas, thawed Toasted almonds, walnuts or pistachios Capers Thinly sliced garlic cloves Blanched broccoli or cauliflower Soft fried eggs, chopped Roasted garlic cloves, mashed Cooked prawns, salmon, or chicken, etc.
There are so many ideas and I'm sure you can come up with lots of your own as well.
But it's really delicious just plain as in the original recipe  (and kids happen to love it that way, too!)

Thank you for stopping by today ~ I hope you have a wonderful week ahead.
Blessings ~ Mari xo

Roasted Delicata Squash with Pancetta and Sage

Are you familiar with Delicata Squash?

Stock Photo

I love them because of their mild, slightly nutty flavor,  and you don't have to bother peeling them  ~ the skin is tender when cooked. And their shape is so fanciful when sliced.  (The ones I am able to find around here are the perfect size for two meals, a little bigger  than a russet potato.) There are many ways of preparing Delicata ~  steamed, sauteed, baked, in soups, etc.



This recipe is one of my favorite ways of preparing this  delectable squash and it could hardly be more simple. Just cut the squash in half from stem to blossom end, clean out the seeds* , then slice each half into 1/2-inch slices (making little half-moons.) Put the slices on a shallow-rimmed baking pan, along with a couple of peeled, smashed garlic cloves, toss with a little olive oil, sprinkle with salt and pepper and roast in a hot oven for about 6 minutes.
* You can roast the seeds, they make a tasty snack!




  Flip the slices once, bake for another 6 minutes. Then scatter some very thinly sliced pancetta over the squash along with a few fresh sage leaves and roast for an additional 5 to 6 minutes until the pancetta is slightly crisp.

Optional drizzle (see below):

  Although I could eat this roasted squash as my main course, this time I served it with glazed salmon~ (it got too dark for good pictures, but I can share the method with you.)


Whisk together 2 tablespoons whole-grain mustard 2 tablespoons real maple syrup, grade B My favorite is  Coombs Family Farms 100% Pure Organic Maple Syrup (voted #1 by 'Gourmet' magazine)
This makes enough for 2 to 4 salmon filets,  and is easily increased if you are serving more,  (as you can see, it's just equal parts syrup and mustard.)  It is soo good, I could eat it by the spoonful! And if you like your glaze spicy add a pinch for cayenne pepper, or some Sriracha Hot Chili Sauce to taste. And another optional use for it if I'm not making the glazed salmon to serve with the squash: During the last minute or two of baking you can sparingly drizzle with this sauce over the squash.
(I must say the roasted squash is perfectly delicious  without the sauce but when I'm not serving the glazed salmon, it adds a nice additional flavor dimension to the roasted squash as brings that that  great play of sweet and salty between the sauce and the pancetta to the dish.)

You can get the printable recipes for  the squash here.


~*~*~*~*~ ~*~*~*~*~*~

If you follow my blog you probably know how fond I am of plain white dishes and serving pieces, and this is one of my favorites because it is so versatile. I love that ~ kitchen items that can multi-task. Of course I use this one for its' intended purpose as a tart/quiche pan ~ but I use it as a serving platter/tray~ for sandwiches, appetizers, fried or carved chicken, as a shallow casserole dish, for sliced fruit, arranged salads, etc.

If you're interested, you can get more information below:
  BIA Cordon Bleu (Great price!):

Pillivuyt from France:

Thanks for stopping by today, I'd love if you would leave me a comment. And please feel free to describe your favorite way(s) of preparing winter squash.  I'm always on the lookout for new recipes to try!

Blessings ~ Mari xo

Grilled Mexican Corn on the Cob (Elote)

Corn season is in full swing where I live. Although we didn't grow corn  in our garden this year we're fortunate to live right nearby  a number of farms which grow it every year.   Nothing like sweet, juicy just-picked corn on the cob! I understand this method of preparation originated in Oaxaca, Mexico,  where it is offered by street vendors.  It's absolutely delicious ~  and of the ways I've served the abundance of corn this  summer, I'm sure I've prepared it this way more than any other.    It's THAT good.

Preparation is straightforward enough ~ shuck and clean silk  from corn, grill on a medium hot charcoal or gas grill,  turning occasionally until corn is hot and has developed  char marks here and there.





Remove corn from grill and roll or brush with softened  (or melted) butter. Sprinkle cobs with salt.  Spread an even layer of good mayonnaise like Best Foods/Hellmann's  (not salad dressing) on the cob ~ sprinkle with crumbled or  grated fresh cheese such as Cotija or Queso Fresco,  (if you cannot find either of those, I have also used crumbled  Feta cheese in a pinch,  it works ~ however,  I prefer the Mexican-type cheeses.)
I usually place some or all of the following optional condiments  on the table so each one can add what they like, if desired:

lime wedges  ground Cayenne pepper or ground Chipotle Chile Pepper a couple of tablespoons chopped cilantro Cholula® brand hot sauce
Best served piping hot (although we've been known to  eat them at room temperature as well.) 
Make plenty ~ everybody seems to love corn prepared this way.


If you would like a printable copy of the recipe click HERE.
 

Rice Soubise ~ Julia Child's Recipe

Soubise (noun);  pron. "soo-beez".  Not to be confused with the classic Sauce Soubise (a combination of Soubise and Bechamel sauce pureed and served with vegetables or eggs.) 
Soubise is an utterly delicious dish comprised of copious amounts of sliced onions, a small amount of blanched rice, butter, and seasonings; covered, baked in a 300˚(F) oven, and given an occasional stir now and then. After one hour those onions transform into a delightfully fragrant mass, nearly a puree. To finish the dish a small amount of cream and little grated Gruyere or other Swiss-type cheese is stirred in for enrichment.

I learned this version from Julia Child's "Mastering the Art of French Cooking" years and years ago.  The other day the thought of it popped into my mind and I realized I hadn't made it in at least 10 years; it's a perfect dish for a crisp autumn day. I had a lot of yellow onions on hand . . . so why not?!


If you are interested in the Le Creuset covered terrine, it is available in White, Red, Flame (Orange), and Cobalt blue ---  Scroll down to the bottom of this post to learn more.

It makes a wonderful side dish for meats, chicken, fish, or as part of a vegetarian meal.

You may find it startling that so few ingredients can make such a flavorful and comforting dish ~


Two pounds of onions equal approximately 6 to 7 cups thinly sliced.


What it lacks in beauty, it more than compensates with flavor.  So good and rich, a little goes a long way.  (I could honestly have a small serving of it with a crisp green salad, dressed with vinaigrette and call it a meal.)



Because it doesn't look like much after it has cooked down, I transfer it to a warmed serving dish and bring it to the table so each one can serve themselves.  This time I sprinkled on a little more grated cheese and placed it under the broiler until melted and bubbly, then added a couple of sprigs of fresh thyme.



It might not be beautiful, but it certainly IS delicious!
If you would like a printable copy of the recipe, click HERE.

~ NOTE ~
The Le Creuset covered Terrine is available here, (with FREE  super saver shipping):

Much cuter in person :)
It is available in Red, White, Flame (orange), and Cobalt.  I absolutely love mine and use it for all kinds of things besides pate ~ it's perfect for side dishes, as well as small casseroles for 2 or 3.


Foodie Friday!

Potato-Chive Cakes with Jarlsberg Cheese and Rough Mustard Vinaigrette

My mom used to make something similar to these with leftover mashed potatoes when I was growing up, but for this version the potatoes are baked and mashed specifically for the recipe, the texture is a little different than those I remember from home.


Mom never added cheese, but she did sometimes add scallions. So here is a dressed-up version of Mom's Potato Cakes (I'm sure mom would approve.)

The potato cake part of the recipe is adapted from Cindy Pawlcyn's  "Mustards Grill" Cookbook.

Since I no longer live so close to the Napa wine country, I miss dining at Mustards ~ but cooking and eating the recipes from this book is the next best thing.  I can get my "Mustards-Fix" without leaving home!

Oh my goodness, these warm potato cakes are divine ~ crispy on the outside and creamy on the inside. They make a fine luncheon dish ~ or a sturdy appetizer.  At the restaurant the plain cakes (without the beans and vinaigrette) are served alongside grilled meats or poultry.

But since I wanted to serve these for lunch I deviated a bit from Cindy's recipe. The haricot verts (slender green beans) out in the garden were just begging to be used, so I went out and picked a handful, sliced and quickly blanched them in boiling water, drained & sprinkled some around the perimeter of the potato cakes, then finished with a drizzle of wholegrain mustard vinaigrette. 


Voila ~ a delicious, elegant little lunch!

The potato cakes are so flavorful, you can skip the green beans & vinaigrette entirely to simplify the dish, and do as they serve the cakes at Mustards ~ along with any grilled or roasted meat, poultry or fish.  


They are absolutely yummy either way.

If you try them, I hope you like them too.

You can access a printable copy of the recipe HERE on my recipe blog.

Thanks for stopping by today, friends!!






Just a note:  We are having a little difficulty with some of your comments appearing correctly (they may be invisible!)  I'm working on this, and hope to have everything running smoothly before long.  Thank you for your patience while we're working out the kinks.  

Green Bean and Roasted Cherry Tomato Salad

Green beans are in season, the basil plants are going crazy, and we're nearly overrun with tomatoes-- particularly cherry tomatoes right now.




So it's not difficult to deduce what inspired this dish. I combined a couple of other recipes to come up with this one ~ it's one of the treasures of my collection.

If you've grown weary of eating the tomatoes right from the vine at this time of year it is a welcome change to roast or saute them in a little olive oil with a sprinkle of sea salt and a few grinds of black pepper to intensify the sugars in the fruit.

To me they are the star of this this delicious salad or side dish ~

it's worth the bit of effort it takes to cut each in half before roasting.

I use to roast tomatoes (and some vegetables) in a very hot oven, but as I've become more aware of the health risks of that practice I've returned to lower temperatures for slow-roasting.

And even if you don't subscribe to that concept, you may agree with me that it's a waste to destroy the vitamins and flavor of extra virgin olive oil with high heat, so this is how I prepare these slow-roasted cherry tomatoes.

Preheat the oven to 225* (F), or convection oven equivalent. Line a large sheet pan with parchment paper, then prepare the tomatoes: Rinse them, remove the stems then cut them in half through the axis, from stem to blossom end. Arrange the cut tomatoes skin-side-down on the parchment line pan. Sprinkle with sea salt and some freshly ground black pepper if desired. Then drizzle a couple of tablespoons of extra-virgin over all, distributing over tomatoes as evenly as possible.

Place on a center rack of the oven and allow to slowly roast for two to two and and half hours.

I rotate the pan once during the roasting time.

This is what you end up with:

Still moist, but slightly chewy, toothsome little buttons of sweet and slightly salty goodness.

While the tomatoes are roasting I toast the pine nuts (or other nuts) either stove top or in the oven. This recipe adapts well to almost any other favorite nut -- walnuts, hazelnuts, pecans, almonds, cashews, etc.

And I whisk (or shake in a jar) the very slightly sweet rough-mustard vinaigrette --- I adore this particular recipe for mustard vinaigrette. A bonus recipe, it's fabulous on grilled or broiled chicken or fish, too.

You can either blanch or steam the green beans ~ but to retain the bright green color don't over-cook, and immediately plunge the cooked beans into a big bowl of ice water as soon as you remove them from the heat. This stops the cooking, then allow the beans to completely cool in the ice water. Drain well as soon as they have cooled.

The components can be made/prepared ahead, then assembled just prior to serving.

The dish is "okay" cold, but I much prefer , at room temperature. To avoid discoloration and vibrant flavors, serve it at it's optimum peak of freshness, do not add the basil or dressing until the very last moment before serving. I don't toss, but I prefer to pass the dressing separately, so each can add as much or as little as desired.

I love this dish!

Back to edit:

Gigi has a great question, which I meant to address when I first posted ~As to whether any leftover roasted cherry tomatoes can be stored to use later...

Yes, by all means any extra roasted tomatoes (and the oil they were roasted in) can be placed in a clean jar (I prefer glass to plastic) with a tight fitting lid and refrigerated for other uses ~ anywhere you would use sun dried tomatoes. I don't bother submerging them in extra olive oil. Because they are not dehydrated to the point of sun dried tomatoes and to reduce the risk of botulism, I usually use them up within a week or so.

If you would like a printable copy of the recipe, you can find it on my recipe blog HERE.

I'm participating in REAL FOOD WEDNESDAYS, hosted by Kelly the Kitchen Cop ~

please click below to visit Kelly's wonderful blog (click logo.)

AND

Foodie Friday @ Designs by Gollum

(Click to Link)

A big THANK YOU to Michael Lee for hosting us so faithfully! xo

And t hank you for stopping by! If you try this recipe I hope you love it.

Potatoes Daphinois ~ Scalloped Potatoes

Honestly, do Scalloped Potatoes need any explanation?!

I loved when my mother would serve them with dinner ~ they have always been one of my favorite ways of enjoying potatoes.

We don't have them very often these days.And now instead of baking them in a large baking dish, I make individual servings... So much better for portion control.


Here they are, ready for the oven.




And after baking, hot, bubbling and browned. Another advantage of individual serving dishes; they will be on the table much sooner. ...:)



I served them along with baked Chicken Breasts wrapped in Prosciutto & Sage on a bed of wilted baby spinach.
A delicious dinner on a wet, stormy evening.


Happy Foodie Friday for those who are participating. Please click HERE go to the "Designs by Gollum" blog to see all participants. Thank you for hosting us Michael!

If you would like the recipe for Potatoes Daphinois it can be found atOnce Upon a Plate ~ The Recipes. (Clickable Link)