Sep. 15 Sep. 12 Sep. 19 Sep. 26
BACON-WRAPPED PORK TENDERLOIN (From myrecipes.com) 9-5-20 Top of page
1 lb. pork tenderloin
1 tsp. steak seasoning
3 bacon slices, cut in half crosswise
Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
TOMATO-WATERMELON SALAD WITH TURMERIC OIL (From bonappetit.com) 9-5-20
1/4 cup virgin coconut oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander
seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1/4 large seedless watermelon (about
3 lbs.), preferably yellow, rind removed, flesh cut into 1/2" pieces (about
4 cups)
2 medium heirloom tomatoes, cut
into 1/2" pieces
8 oz. mild French feta, cut into
1/2" pieces
Flaky sea salt
Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly. Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.
HABANERO BBQ SHRIMP (From epicurious.com) 9-5-20
1 cup apricot preserves
Juice of 2 limes, plus wedges for
serving
1 habanero pepper, seeded and small
diced
2 tbsps. soy sauce
2 small garlic cloves, finely grated
1 tsp. grated fresh ginger
2 lbs. extra-large shrimp, peeled
and deveined
Vegetable oil, for brushing
In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes. Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime. Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please. Serve with the remaining sauce on the side for dipping and lime wedges.
3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS (From epicurious.com) 9-5-20
4 small peaches (about 1 lb.)
4 cans ginger beer (6 cups), divided
1 pint vanilla ice cream
Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges. Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely. To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
GRILLED WATERMELON BURGERS WITH GOAT CHEESE AND CHARRED ORANGE-FENNEL GREMOLATA (From thetakeout.com) 9-5-20
1 small orange
1 cup roughly chopped fennel fronds
1-2 fat cloves of garlic
2 tbsps. white wine vinegar
1/4 tsp. kosher salt
Freshly cracked black pepper
4 slices of watermelon, 1 1/2-2"
thick
olive oil
Chevre or whatever cheese you like
4 square ciabatta buns, or a good
crusty baguette cut into sandwich-sized portions
Preheat your grill for high heat direct cooking and rub the grates down with a wadded paper towel dipped in cooking oil (set aside to use again later). Use a microplane to zest the orange and pulverize the garlic into a small bowl with the fennel fronds. Slice the orange in half, rub lightly with olive oil, and place cut-side down directly over the fire. Cook for a minute or two until the oranges become deeply charred, then juice them into the bowl with the fennel. Stir in the white wine vinegar and kosher salt, then cover and set aside at room temperature while you make the burgers. Use the bread as a guide to cut perfectly sized watermelon burger “patties,” then coat them well with olive oil and season them with a sprinkle of kosher salt. Rub the grill grates with the oily paper towel once again, then put the burgers directly over the flames. Cook for about 5-7 minutes per side, moving around the grill as needed to keep from burning. Toast the buns lightly, then top with watermelon, cheese, a few coarse cracks of black pepper, and a few spoonfuls of the gremolata. Serve immediately.
SCALLOPS WITH NORI, GINGER, AND LIME (From outdoorcabinets.com) 9-5-20
1/3 cup mayonnaise
2 tsps. fresh lime juice
Kosher salt
1 toasted nori sheet
1 tsp. ground coriander
1/2 tsp. ground ginger
2 tbsps. vegetable oil, plus more
for grill
12 large dry sea scallops, side
muscles removed, patted dry
1/2 lime
3 scallions, dark green parts only,
very thinly sliced
1 tsp. Aleppo-style or other mild
red pepper flakes or gochugaru (coarse Korean red pepper powder)
Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 tbsp. water in a small bowl; set lime mayo aside. Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 tbsps. oil. Add scallops and toss to coat. Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn.) Repeat with remaining scallops and skewers. Season both sides with salt. Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size. Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
KEY LIME PIE 9-5-20
1 graham cracker crust
5 large eggs, separated
6-8 tbsps. key lime juice
14 oz. sweetened condensed milk
Preheat oven to 350°. Separate eggs, reserving whites for meringue if desired. Put yolks into bowl. Whisk gently until just broken. Slowly whisk in the lime juice, then sweetened condensed milk. Pour into crust. Bake at 350° for 12-15 minutes or until custard is set. Let cool. Can beat 1 cup heavy whipping cream and 2 tbsps. confectioners sugar to make whipped cream, if desired.
CHICKEN INASAL (From bonappetit.com) 9-5-20
Achiote Oil
2 lemongrass stalks, trimmed, tough
outer layers removed, thinly sliced
6 garlic cloves, crushed
2" piece ginger, peeled, thinly
sliced
1 1/4 cups vegetable oil
1/3 cup achiote (annatto) seeds
Chicken and Assembly
3 lemongrass stalks, tough outer
layers removed, thinly sliced
1 head of garlic, cloves separated,
chopped
1 small shallot, chopped
1 2" piece ginger, peeled, chopped
3/4 cup seasoned rice vinegar
1/2 cup Sprite or 7UP
1 tbsp. kosher salt, plus more
4 chicken legs (thigh and drumstick)
Bring lemongrass, garlic, ginger, oil, and achiote seeds to a simmer in a small saucepan over medium heat. Reduce heat and simmer gently, stirring very occasionally, until oil is brick-red and fragrant, 30–45 minutes. Achiote oil can be made 1 week ahead. Let cool; cover and chill.
Chicken and Assembly
Combine lemongrass, garlic, shallot, ginger, vinegar, Sprite, and 1 Tbsp. salt in a large resealable plastic bag. Whisk to dissolve salt. Set chicken legs, skin side down, on a cutting board. Working one at a time, cut a 1/2" deep slash along both sides of thigh bone with a paring knife (this lets the marinade penetrate and helps the meat cook more quickly). Add chicken to bag and close, pressing out as much air as possible; turn to coat. Marinate at least 6 hours and up to 12 hours. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off). Remove chicken from marinade and secure each piece with 2 skewers if desired (the skewers will help you maneuver chicken on the grill without tearing the skin). Season lightly with salt. Discard marinade. Grill chicken over hottest side of grill, turning occasionally, until deeply browned and charred in spots, about 5 minutes. Move to cooler side of grill and cover. Continue grilling (covered), basting with achiote oil and turning every 5 minutes or so, until skin is burnished and meat is cooked through, 30-40 minutes longer.
ROASTED FINGERLING POTATOES WITH MIXED HERBS (From bigoven.com) 9-12-20 Top of page
2 pounds fingerling potatoes, unpeeled
3 tbsps. vegetable oil
2 tbsps. fresh thyme, chopped
2 tbsps. fresh sage, chopped
1/2 tsp. salt
Adjust oven rack to middle position and preheat oven to 450 degrees. In 13 by 9 inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminium foil. Transfer pan to oven and roast for 15 minutes. Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting. While potatoes roast, chop thyme, sage, and salt until finely minced and well combined. Transfer potatoes and any oil to bowl and toss with herb mixture until easily coated. Transfer potatoes to platter. Let cool for 5 minutes before serving.
ROASTED EGGPLANT 9-12-20
Roast at 350° either full or cut in half. Rub oil on each side of cut eggplant and sprinkle with salt and pepper on a cookie sheet on a slightly elevated rack.
GREAT-GRANDMA’S FAMOUS BAKED ZITI (From nerdychic at reddit.com) 9-12-20
16 oz. box ziti noodles
1 lb. ground beef
15 oz. Ricotta cheese
1/2 cup grated parmesan
Italian seasoning & salt and
pepper, to taste
1 egg. beaten
2 jars (1lb. 10 oz each) pasta
sauce (Ragu Parmesan Romano is a favorite)
8 oz. bag shredded mozzarella
Cook noodles as directed on box.
Brown beef in a large pan with a little Italian seasoning. Drain fat. Add
ricotta, parmesan, salt, pepper and egg. Mix well. Add
1 jar sauce. Mix well. Add cooked
noodles and mix well. Add mixture to a 9x13" ungreased glass pan. Spread
second jar of tomato sauce over ziti (just
enough to cover with a thin layer).
Sprinkle with mozzarella cheese. Bake uncovered at 350° for 20-25 minutes.
Ziti may be put in the oven right away or you may keep it in the refrigerator
(covered with foil) to be baked at a later time. If you put the ziti in
the oven after it has been refrigerated, bake for 45 min. Recipe is easily
halved. Use half of the ingredients and bake in an 8x8" glass pan for 20
minutes.
BEAN AND CHICKEN CHILI 9-12-20
1 lb. chicken, cubed
2 15 oz. cans northern beans, drained
14 1/2 oz. can chicken broth
7 oz. can chopped green chilis
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1 tsp. pepper
1/4 tsp. cayenne pepper
1/2 cup sour cream
1/2 cup heavy whipping cream
Brown chicken with some onion. Set aside. Place beans, chicken broth, chilis and spices in large pan. Bring to boil. Add chicken. Pour into slow cooker and cook for a few hours. Add whipping cream and sour cream when serving.
PUMPKIN CHEESECAKE (From tasteofhome.com) 9-19-20 Top of page
1 cup graham cracker crumbs
1 tbsp. sugar
1/4 cup butter, melted
Filling:
2 packages (8 oz.s each) cream cheese,
softened
3/4 cup sugar
2 large eggs
1 can (15 oz.s) solid-pack pumpkin
1-1/4 tsps. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
Topping:
2 cups sour cream
2 tbsps. sugar
1 tsp. vanilla extract
12 to 16 pecan halves, chopped
In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
CLASSIC GOULASH (From allrecipes.com) 9-19-20
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz.) cans tomato sauce
2 (14.5 oz.) cans diced tomatoes
3 tbsps. soy sauce
2 tbsps. dried Italian herb seasoning
3 bay leaves
1 tbsp. seasoned salt, or to taste
2 cups uncooked elbow macaroni
Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Cook's Note
For slow cooker, preheat a slow cooker set on High heat. Make recipe through Step 1; place the ground beef-onion mixture into the preheated slow cooker. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.
OLD FASHIONED EASY APPLE CRISP (From thechunkychef.com) 9-19-20
6 golden delicious apples, peeled
and chopped - (other varieties can be used, can also be sliced)
2 tbsps. granulated sugar
1 3/4 tsps. ground cinnamon, -
divided
1 1/2 tsps. lemon juice
1 cup light brown sugar
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, diced
into small cubes
pinch of kosher salt
Preheat oven to 350°. Butter an 8x8" baking dish, or spray with non-stick cooking spray. Set aside. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly. Serve warm and enjoy!
PUMPKIN SPICE COOKIES (From tasteofhome.com) 9-19-20
1 package yellow cake mix (regular
size)
1/2 cup quick-cooking oats
2 to 2-1/2 tsps. pumpkin pie spice
1 can (15 oz.) solid-pack pumpkin
1 large egg, room temperature
2 tbsps. canola oil
Frosting:
3 cups confectioners' sugar
1 tsp. grated orange zest
3 to 4 tbsps. orange juice
Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened. Drop by 2 tbsp.fuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Spread over cooled cookies.
PUMPKIN SPICE LATTE (From inspiredtaste.net) 9-19-20
2 cups milk (dairy or non-dairy)
2 tbsps. pumpkin puree, or more
to taste, see our homemade pumpkin puree recipe
1 to 3 tbsps. sugar, depending
on how sweet you like it
1 tbsp. vanilla extract
1/2 tsp. pumpkin pie spice, plus
more for serving
1/2 cup strong hot coffee
Whipped cream, for serving
Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee. Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
PUMPKIN PIE SPICE BLEND (From inspiredtaste.net) 9-19-20
Find pumpkin pie spice at the store or make it at home. You likely have everything you need to make it already. Mix the following spices in a spice jar: 1 1/2 tbsps. ground cinnamon + 2 tsps. ground ginger + 1/2 tsp. ground nutmeg + a pinch of ground cloves.
HASH BROWN EGG NEST RECIPE FOR EASTER (From nestfresh.com) 9-26-20 Top of page
1 tsp. salt
1/2 cup shredded cheddar cheese
1 package frozen hash, thawed
1/2 tsp. pepper
1/3 cup ricotta
1 tbsp. chopped parsley
1 tbsp. chopped basil
3/4 tbsp. chopped thyme
6 Heirloom NestFresh Eggs
1/3 cup peas, blanched or thawed
Tapatio to taste
4 slices roasted bacon, crumbled
Set stove to 400°. Grease muffin tin with oil/butter. Add hash browns, cheddar cheese, salt, and pepper to a bowl. Create nest by tightly packing and pressing mixture into muffin tin. Bake for about 20 minutes. Create ricotta mix by tossing in Tapatio, chopped parsley, basil, thyme, and whatever fresh herbs you love to use. Remove nests from oven and add a spoonful of ricotta mixture to the bottom of the nests. Add your peas and crumbled bacon. Crack your NestFresh eggs into the nests and top with Tapatio. Set oven at 350°. Place in oven until whites are fully set, about 12 minutes. Remove from tin and top with more Tapatio and thyme!
PUMPKIN OATMEAL (From nestfresh.com) 9-26-20
1 (14 oz.) can pumpkin puree, unseasoned
2 cups water
2 cups unsweetened almond milk,
or water
2 tbsps. raisins (golden or regular)
1/4 tsp. kosher salt
3/4 tsp. pumpkin pie spice OR 1/2
tsp. cinnamon plus 1/4 tsp. ground cardamom plus 1/4 tsp. ground cloves
2 cups quick cooking oatmeal (not
the instant kind)
1/4 cup pepitas (pumpkin seeds)
Honey or maple sugar, for serving
Heavy cream, for serving
In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often. Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes. Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge.
STUFFED ACORN SQUASH (From americastestkitchen.com) 9-26-20
2 acorn squash (1 1/2 pounds each),
quartered pole to pole and seeded
1/4 cup extra-virgin olive oil,
plus extra for drizzling
Salt and pepper
6 ounces kale, stemmed and sliced
into 1/4-inch-thick-strips
1 Fuji or Gala apple, peeled, cored,
and cut into 1/4-inch pieces
1 garlic clove, minced
1/2 tsp. minced fresh rosemary
1 tbsp. cider vinegar
1 tbsp. unsalted butter
2 oz. goat cheese, crumbled (1/2
cup)
2 tbsps. whole blanched almonds,
toasted and chopped coarse
Of the eight wedges of squash, use
the two that are least attractive for the stuffing. Any variety of kale
will work in this recipe. Adjust oven rack to middle position and heat
oven to 400 degrees. Toss squash wedges, 2 tbsps. oil, 1 tsp. salt, and
1 tsp. pepper together in bowl until thoroughly coated. Arrange wedges
on rimmed baking sheet with 1 narrow cut side down. Roast until browned
on first side, about 20 minutes. Flip wedges so other narrow cut side is
down and continue to roast until browned on second side and tip of paring
knife slips easily into flesh, about 15 minutes longer. Remove sheet from
oven and let wedges cool slightly. Once cool enough to handle, scoop flesh
from 2 least attractive wedges into bowl; discard skins. (You should have
about 3/4 cup of scooped squash.) Turn remaining 6 wedges skin side down
on sheet.
Heat 1 tbsp. oil in 12-inch nonstick
skillet over medium heat until shimmering. Add kale, apple, and 1/4 tsp.
salt and cook, covered, until kale is wilted, about 3 minutes. Uncover
and continue to cook until any liquid has evaporated, about 30 seconds.
Stir in scooped squash, mashing with spoon to incorporate, and cook until
beginning to brown, about 1 minute. Push squash mixture to sides of skillet.
Add garlic, rosemary, and remaining 1 tbsp. oil to center of skillet and
cook until fragrant, about 30 seconds. Stir garlic mixture into squash
mixture. Stir in vinegar and cook until evaporated, about 1 minute. Off
heat, stir in butter and season with salt and pepper to taste. Divide filling
evenly among wedges on sheet. Evenly sprinkle goat cheese and almonds over
filling. Bake until cheese is softened and squash heated through, 5 to
7 minutes. Drizzle with extra oil before serving.
KIELBASA-CABBAGE STIR-FRY (From bonappetit.com) 9-26-20
5 garlic cloves, finely grated
1/4 cup apple cider vinegar
2 tbsps. white miso
1 tbsp. Dijon mustard
1 cup chopped walnuts
3-5 tbsps. extra-virgin olive oil,
divided
Kosher salt
14 oz. kielbasa sausage, chopped
into 1/2" pieces
1/2 medium head of cabbage (about
1 lb.), cored, cut into 2" pieces
Freshly ground black pepper
4 celery stalks, leaves reserved,
sliced on a diagonal
4 large eggs (optional)
3/4 cup chopped dill
Whisk garlic, vinegar, miso, mustard, and 3 Tbsp. water in a small bowl to combine; set sauce aside. Combine walnuts and 2 Tbsp. oil in a large skillet, preferably cast iron, and set over medium heat. Cook, stirring often, until nuts are golden brown, about 5 minutes. Using a slotted spoon, transfer to a large plate and season with salt. Wipe out skillet and add 1 Tbsp. oil, then sausage. Cook over medium-high heat, undisturbed, 3 minutes. Stir and continue to cook until sausage is mostly crisp and rust-colored, about 3 minutes longer. Using slotted spoon, transfer to plate with walnuts. Add half of cabbage to skillet and stir once to coat in oil. Cook (still over medium-high), undisturbed, until charred underneath, about 4 minutes. Add remaining cabbage, stir, and cook, stirring occasionally, until wilted, 6–8 minutes. Season with salt and lots of pepper. Return walnuts and sausage to pan; add sliced celery and reserved sauce. Cook, stirring, until coated, about 30 seconds. Remove from heat; season with more salt and pepper if needed. If topping with an egg, heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet and season with salt and pepper. Cook until edges are browned and crisp and whites are just set but yolks are still runny, about 5 minutes. To serve, stir dill and celery leaves into stir-fry. Divide among plates and top each with a fried egg if desired.
STUFFED ACORN SQUASH 9-26-20
Cut squash in half and remove seeds. Place squash in oven. While those are baking, make a loose meat filling with hamburger, onions, salt and pepper. When it’s ready, take it off the heat and cover to keep warm. When squash are done, fill the squash with the filling and top with 1-2 tsps. brown sugar and a pat of butter. Return to the oven for 5 minutes.
INSTANT POT BUTTERMILK AND LEEK MASHED POTATOES (From food52.com) 9-26-20
2 large leeks, white and light green
parts only, thoroughly rinsed and sliced into thin rings
3 cloves of garlic, minced
1 tbsp. unsalted butter, plus 4
tbsps., plus more for garnish (optional)
1/4 cup dry white wine
3 lbs. Yukon Gold potatoes, scrubbed
and cut into six pieces each, peeled or unpeeled
3/4 cup chicken broth (can substitute
vegetable broth)
1/2 cup buttermilk
1/2 cup heavy cream
2 tsps. (heaping) kosher salt,
plus more to taste
1/2 tsp. freshly cracked black
pepper
1 handful finely chopped chives
or scallions for garnish (optional)
Set your multi-cooker to the sauté setting. Once it’s hot, cook the garlic and leeks in 1 tbsp. of butter until they begin to get translucent, about 3 minutes. Deglaze with the wine, and bring to a simmer. Add the potatoes and broth and give everything a stir. Cover and set to pressure cook on high for 9 minutes. Once the pressure cooking is complete, let the pressure release naturally for a few minutes before utilizing the instant release function. When the pressure is released, uncover and add the remaining 4 tbsps. of butter. Begin to mash the potatoes in the pot. As you do, drizzle in the buttermilk and cream, then mix in the salt and pepper. Mash to your desired smoothness. Adjust seasoning to taste. To serve, garnish with more butter and chopped herbs if using.
Click here to go to the next month of radio recipes.