IT Kitchen & Grill
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Smoked eggs (adapted from a recipe by Steve Raichlen): https://mangolassi.it/topic/10822/recipe-smoked-eggs
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@RojoLoco said in IT Kitchen & Grill:
Smoked eggs (adapted from a recipe by Steve Raichlen): https://mangolassi.it/topic/10822/recipe-smoked-eggs
done
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Spicy cocktail recipe:
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Butternut Squash and Sage Wontons
TOTAL TIME: 1 HR 15 MIN
SERVINGS: 24
INGREDIENTS
●4 large garlic cloves, unpeeled
●2 sage leaves—1 whole, 1 minced
●2 tablespoons plus 1 teaspoon extra-virgin olive oil
●1/4 cup walnuts
●3/4 pound butternut squash—peeled, seeded and cut into 1-inch
cubes
●1 medium shallot, minced
●Salt and freshly ground pepper
●24 wonton wrappers
●1 tablespoon freshly grated Parmigiano-Reggiano cheese
INSTRUCTIONS
1.Preheat the oven to 400°. Arrange the garlic cloves and the whole sage
leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap
up the garlic in the foil and roast for about 40 minutes, until the cloves
are very soft. Let cool, then peel the garlic.
2.Meanwhile, spread the walnuts in a pie plate and toast for about 5
minutes, until golden brown. Let the walnuts cool, then coarsely chop
them.
3.In a medium saucepan, cover the squash with water. Bring to a boil and
simmer over moderate heat until tender, about 15 minutes. Drain well
and transfer to a bowl. Add the roasted garlic and the sage leaf to the
squash and mash with a fork.
4.In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the
shallot and minced sage and cook over moderate heat until the shallot
is softened, 3 minutes. Mix the shallot and sage into the mashed squash
and season with salt and pepper. Wipe out the skillet.
5.Working with 4 wonton wrappers at a time, mound a rounded teaspoon
of squash filling in the center of each wrapper. Brush the edges of the
wrappers with water and fold each one into a triangle, pressing the
edges to seal. Bring the pointed edges together and press to seal.
Transfer the stuffed wontons to a baking sheet and cover them with
plastic wrap. Repeat with the remaining wonton wrappers and filling.
6.Oil a steamer basket and set it over simmering water. Arrange half of
the wontons in the basket, cover and steam for 5 minutes. Transfer the
steamed wontons to a large plate. Repeat with the remaining wontons.
7.Heat the remaining 1 tablespoon of olive oil until shimmering. Add the
wontons and cook over moderate heat, turning once, until lightly
browned and crisp, 2 minutes per side. Transfer the wontons to a
platter, sprinkle with the toasted walnuts and cheese and serve.
MAKE AHEAD
The steamed wontons can be refrigerated for up to 2 days. Bring to room
temperature before sautéing.
NOTES
One serving 301 cal, 13.5 gm fat 2 gm sat fat, 40 gm carb, 3 gm fiber.
SUGGESTED PAIRING
Minerally northern Italian Pinot Bianco. -
Spice roasted butternut squash
Spice Roasted Butternut Squash
TOTAL TIME: 55 MIN
SERVINGS: 6
INGREDIENTS
●One 3-pound butternut squash-peeled, seeded and cut into 1-inch
dice
●2 tablespoons extra-virgin olive oil
●1 1/2 teaspoons ground cumin
●1 teaspoon ground coriander
●1/4 teaspoon cayenne pepper
●Kosher salt and freshly ground pepper
INSTRUCTIONS
1.Preheat the oven to 425°. In a large bowl, toss the squash with the olive
oil, cumin, coriander and cayenne and season with salt and pepper.
Spread the squash on a baking sheet in a single layer and roast in the
oven for about 40 minutes, until tender and lightly browned, tossing
once halfway through. Transfer to a bowl and serve. -
Thai curried butternut squash soup
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 48 ounces
Light and creamy, vegan butternut squash soup. This simple butternut bisque is seasoned with Thai
red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
INGREDIENTS
● 2 tablespoons coconut oil or olive oil
● 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces
(about 3 cups)
● 1 medium yellow onion, chopped
● 4 garlic cloves, pressed or chopped
● 2 to 3 tablespoons Thai red curry paste
● 2 teaspoons ground coriander
● 1 teaspoon ground cumin
● ¼ teaspoon sea salt
● ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
● 1 tablespoon fresh lime juice
● 4 cups (32 ounces) vegetable broth
● ½ cup full fat coconut milk for drizzling on top
● ½ cup large, unsweetened coconut flakes
● Handful fresh cilantro leaves, chopped
INSTRUCTIONS- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is
shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper
flakes to skillet. Stir to combine. - Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth.
Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to
20 minutes. - While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low
heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so
they don’t burn. Transfer coconut flakes to a bowl to cool. - Once the squash mixture is done cooking, taste and add a little more Thai red curry paste
if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool
slightly. Working in batches, transfer the contents pan to a blender (do not fill your
blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to
protect your hand from steam escaping from the top of the blender as you purée the
mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining
batches. - Stir the lime juice into the blended soup. Taste and season with additional salt if
necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each
bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the
soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is
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Roasted butternut tikka masala
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6
A lightened up version of Indian Tikka Masala curry with Roasted Butternut Squash and creamy
tomato ginger sauce with garam masala.
INGREDIENTS
● 1 small butternut squash, peeled and cubed into 1 inch cubes ( about 6 cups)
● 2 T olive oil
● 1 ½ teaspoons Garam masala Spice Blend
● ½ teaspoon salt
● 1 lb boneless Chicken thigh cut into bite sized pieces ( optional- Substitute 2 C paneer or 2
C cooked chickpeas)
● Sauce Ingredients:
● ⅓ Cup sliced ginger
● ¼ Cup garlic ( 10 cloves)
● 2 fresh serrano chilies- cut in half lengthwise
● 4 Tablespoons olive oil
● 2 Tablespoons tomato paste
● 1 teaspoon garam masala (see below)
● 1 teaspoon cinnamon
● 1 teaspoon paprika
● 8 roma tomatoes- rough chopped ( sauce will be blended)
● 1 ½ teaspoon salt
● ½ teaspoon pepper
● 1 ½ C water
● ¾ Cup plain yogurt ( or 1 can coconut milk, or ½ Cup Cream)
● 1 Tablespoon dried fenugreek leaves ( optional)
● ----
● ¼ Cup chopped cilantro for garnish
● Serve with Rice or naan bread
● Easy Garam Masala Spice Mix
● 1 teaspoon ground cumin
● 1 teaspoon ground coriander
● 2 teaspoons ground cardamom
● 2 teaspoons ground cinnamon
● 2 teaspoons ground cloves
● Mix in a small bowl and store in airtight container
INSTRUCTIONS- Preheat oven to 400F. In a medium bowl, toss butternut with 2 T oil, garam masala and
salt, until evenly coated. Spread out on a parchment lined sheet pan and roast in the
oven for 30 minutes. - (If adding chicken, place cut up chicken into the same bowl. Drizzle with 1-2 teaspoons
olive oil, 1 teaspoon salt and 1 teaspoon garam masala, and toss to coat. Place on
another baking sheet or or baking dish, and bake for 25 minutes or until cooked
through. Broil for a minute or two to get deeper color. - While butternut is roasting, make the sauce. Place sliced ginger, garlic and chiles in a
food processor. Pulse until finely chopped. Heat 4 tablespoons oil in a heavy bottom pot
or dutch oven. Saute garlic ginger and chili mixture over medium heat for 7-8 minutes,
stirring often, scraping up brown bits with a metal spatula. Cook until golden. Add
tomato paste, and sauté for 2-3 minutes, or until color deepens. Add spices, and cook
for 2 more minutes. Add tomatoes, salt, and 1 ½ C water. Bring to a boil, then simmer
on low heat for 20 minutes. Blend the sauce in batches in a blender, covering the
blender with a kitchen towel and firmly holding lid down ( to prevent an explosion).
Return the blended sauce to the pot. Whisk in the yogurt ( or coconut milk or cream). - Add the roasted butternut and cooked chicken( or chickpeas, seared tofu, or paneer)
and bring to a simmer. Serve with rice ( or naan) , fresh cilantro and dollop of yogurt.
- Preheat oven to 400F. In a medium bowl, toss butternut with 2 T oil, garam masala and
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Roasted butternut squash with brown sugar bacon
PREP TIME 10 mins
COOK TIME 40 mins
TOTAL TIME 50 mins
Serves: 6
INGREDIENTS
● 1 large butternut squash (about 4 cups)
● 4-6 slices of bacon (depending on your preference)
● 2 sprigs of rosemary
● 4 sprigs of sage leaves
● 2 tbsp. maple syrup
● 1 heaped tsp. Dijon mustard
● 2 tbsp. brown sugar, divided
● olive oil
● salt & pepper
INSTRUCTIONS- Preheat your oven to 425 F.
2.Cut the butternut squash into 1½ inch cubes (peeled or un-peeled). Reserve the
seeds if you'd like to roast them.
3.Stack the bacon slices on top of each other, and cut into 4 chunks. Set aside.
4.In a small bowl combine the maple syrup, Dijon mustard, and 1 tbsp. of brown sugar.
5.Add the butternut squash to a large roasting pan. Make sure that the squash is
spread out evenly, in one single layer. Do not overcrowd the pan. *See note below.
6.Drizzle the squash with olive oil to coat.
7.Pour the maple syrup mixture over the squash, and toss together with your hands. It
may seem a bit dry, this is ok. Season with salt and pepper.
8.Add the rosemary and sage sprigs.
9.Separate the bacon slices and drape them over the squash.
10.Sprinkle the remaining 1 tbsp. of brown sugar on top of the bacon.
11.Bake, stirring occasionally, until the squash is tender and begins to caramelize about
30-40 minutes.
12.Heat under the broiler for a couple of seconds to crisp up the bacon. Make sure it
doesn't burn!
13.Serve warm.
- Preheat your oven to 425 F.
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Guinness Stout Chocolate Cake
(This can be made with nearly any kind of stout)
FOR THE CAKE:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
FOR THE TOPPING:
1 ¼ cups confectioners' sugar
8 ounces cream cheese at room temperature
½ cup heavy cream
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PREPARATION
Step 1
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
Step 2
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
Step 3
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Step 4
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.Edit: The last 3 times we made this, we used the vanilla toffee stout pictured below. Even better than regular Guinness.
