Roasted Butternut Squash with Corn, Lime, Feta and Pumpkin Seeds (Ottolenghi)

Roasting brings out the natural flavors of the squash and the corn.  Middle Eastern toppings add some pizazz.  

Another new recipe I tried, based on what our chef, Therese, served on our recent Alaskan cruise.  She had the Ottolenghi Simple cookbook, which I, too, had purchased, but had yet to make anything from it. So when I got home, I went through it and tabbed recipes to try, this one being the first.  

Ottolenghi is all about Middle Eastern flavors and simple techniques, mostly roasting to bring out the flavors, with fresh ingredients.  I was pleasantly surprised that the skin is left on the butternut squash in his recipe.  Less work.  And I liked his suggestion of using parchment paper underneath.  Easy clean up.  

I lowered the temperature so I could roast them along with the lamb meat loaf I was making, but otherwise I was pretty faithful to Ottonlenghi's recipe.   Oh, I added some ground sumac, too.  

---Barbara

Roasted Butternut Squash with corn, lime, feta and toasted pumpkin seeds
(adapted from Ottolenghi Simple)

1 butternut squash, washed, unpeeled, ends removed, halved lengthwise, seeded and cut into wedges
olive oil
2 small ears corn, roasted or grilled and removed the cob
1/2 t. ground sumac
1 large red chile, seeded and finely chopped (optional)
2 limes, grated and juiced
1/2 cup cilantro, roughly chopped
1/4 cup fresh mint leaves, chopped
Toasted pumpkin seeds
crumbled feta, about 2 ounces

Preheat the oven to 350 degrees, if roasting it for 1.5 hours, or 450 degrees for fast roasting.

Cut up the butternut squash into wedges, and place them in a bowl, coat with olive oil and plenty of black pepper and salt.

Place them on a parchment lined baking sheets, with as many skin side down as you can.

Roast:  1.5 hours at 350 degrees, or 25 minutes at 450 degrees.

Meanwhile, make the corn topping.  Place the kernels in a bowl, chopped chile (optional), lime zest, lime juice, 2 T. olive oil, a pinch of salt, cilantro and mint in a bowl, and mix together.

Remove squash from the oven, sprinkle them with ground sumac.

Place on a platter, spoon the salsa over the top, add the crumbled feta, and toasted pumpkin seeds.

Drizzle with more olive oil, if desired.

Serve.

Note:  Tastes great hot out of the oven but Ottolenghi serves it at room temperature.  So all of the ingredients can be prepared ahead of time, and assembled, just before serving.

Lamb Loaf with Pine Nuts by Barbara

Drizzled with Pomegranate Molasses

UPDATED 2024
This lamb meat loaf was inspired by a lamb dish I ordered in London at a Lebanese restaurant which Mary, and her daughter, Maddie, took us to in Mayfair.   Pine nuts studded the baked lamb.  Lots of cilantro and spices make it very aromatic.  

Bakes faster when in smaller pans

Over the years, I make this fall/winter dish when I happen to be able to get ground lamb.  Sometimes I make a large loaf, but other times I make 4 small loaves.   One can be divided for a meal for the two of us, and the rest frozen to pull out for a quick meal.   I found the small 6 " loaf pans on Amazon.  

A large loaf, ready to be baked.  Takes about 1.5 hours

I uses our specialty meat loaf pan which has an insert, and allows the extra fat to drain underneath.  Found it at Williams-Sonoma, and Tom uses it all the time.  Really reduces the amount of fat.  

Sometimes I  cut the recipe in half and make a free-form loaf.  Bake it for 35 minutes or until a thermometer reads 180 degrees when inserted.  

---Barbara

Lamb Meat Loaf with Pine Nuts

Makes 4 small loaves or one large

2 lb. ground lamb
1 onion, chopped
1/2 cup pine nuts, toasted
1.5 t. salt
1/2 cup fresh parsley or cilantro, chopped (or 1/4 cup dried)
2 t. Siracha (hot pepper sauce)
1/2 t. garlic powder
1/2 t. cumin
1/4 t. coriander
1/4 t. sweet paprika
1/8 t. cinnamon
1/8 t. allspice
1 T. Dijon mustard
2 eggs, whisked  (1 egg works, too)
1/2 cup bread crumbs (or crushed crackers)
2 T. milk
Pomegranate molasses for drizzling

Preheat the oven to 350 degrees. 

Crush the crackers and soak in 2-3 T. milk to soften them. 

In a large bowl, combine all of the ingredients (except the pomegranate molasses)

Mix together gently with your hands or a large spatula.  Don't overwork the meat.

Divide evenly and press into loaf pans.

You can drizzle with pomegranate molasses now, or wait and do it after they are done. 

Bake on 350 degrees for 30 minutes or until the meat is fully cooked.  For a single large loaf, it will take at least an hour and 15 minutes, and up to 1 hour 30 minutes, until 165 degrees.

Let rest for at least 15 minutes.

Using a metal spatula, divide into portions and remove from the pan.

Drizzle with pomegranate sauce.

You can also drizzle the tops of all of the loaves with pomegranate sauce after they have cooled a little.

Freezes well.

B

Persian Rice with Chickpeas

Got the idea to make Persian rice with chickpeas from our chef, Therese, on our recent trip along the inside passage in southeast Alaska in a small boat.  Everything she made was fantastic.  She used lots of Middle Eastern flavors.  

This was my first time making Persian rice.  It is worth the extra time and effort!  Delicious!

Had to do some research to learn how to do it.  Very proud I developed a golden brown crust on my first attempt.

---Barbara

Persian Rice with Chickpeas

Serves 4 generously

1 3/4 cup extra long basmati rice
water for soaking plus 3 t. salt
water for parboiling the rice
1 t. salt
3 T. butter (2 T. for the pan, 1 T. for the rice)
1 15-ounce can of chickpeas, well-drained
1 T. olive oil
1/2 cup fresh chopped cilantro or parsley
salt to taste

Some recipes say to soak the rice overnight, but I used the fast method of soaking it for 2 hours in warm water with 3 t. salt.   Apparently, the longer you soak the rice, the better the flavor, so next time I will do it overnight.

You will need a mesh strainer multiple times during the making of this dish.

Rinse well, and drain.  The goal is to wash off as much starch as you can.

You'll  also need a non-stick 12" skillet which has a lid and a clean kitchen towel.

First fry the well-drained chickpeas in the 1T. of olive oil on medium-high heat.  They will begin to pop out of the pan like popcorn, so use the lid to contain them, until they are lightly golden.

Remove and set aside.

Fill the skillet with fresh water, add 1 t. salt and bring to a boil.  (This took a long time, so you could add boiling water from a kettle to speed up the process.)

Parboil the rice and chickpeas:  Add the washed and drained rice, and stir it in.  Add the chickpeas, too.  Boil for 5 minutes, then reduce the heat and simmer for about 5-10 minutes, until half cooked.  (The rice will still have some bite, like al dente pasta.)

Drain the hot rice and rinse again with lukewarm water.

Wash or wipe out the skillet well, and dry it completely.

Heat 2 T. of butter in the bottom of the pan.  Keep it low so that it does not brown, and swirl to be sure all of the pan is evenly coated, a little up the sides.  This is how you create the brown crust.

Add the rice.  Cook over very low heat for 10 minutes.  Uncovered.  While the rice is cooking divide the remaining 1 T. of butter into tiny cubes, and space them evenly across the top of the rice.  They will melt in eventually.

Cover the pan with the clean dish towel tied around a tight-fitting lid.

On low heat, steam for 30-40 minutes.  The dish towel will absorb the excess steam and will turn the bottom of the rice into a crisp, golden crust, known as tabdig.

Trust the process.
To finish the dish,  scoop out the top layer of rice into the serving bowl, and leave the browned bottom in the pan.  Add the cilantro and chickpeas.  Taste the rice.  If needed add some salt to taste.  The chickpeas, in particular, might need some salt.  Mix it all together.

Then turn the pan upside down and slide the browned bottom out onto the rice mixture,
and divide it with a spatula in to large chunks.

We served it with roasted chicken, grilled corn and french beans, for David's recent birthday.

For how to roast the chicken, see my previous post, Chicken Finished in the Oven.

Tom wrapped the corn in foil, after rubbing with butter and salt and pepper, and grilled for 25 minutes.  And make a packet with foil for the beans dressed in olive oil and salt and pepper, and grilled them for 12 minutes.

It was quite a birthday celebration.

B

Cream Cheese Frosting (Barefoot Contessa)

Sweet and Tangy

Tom thinks this frosting is terrific.  So I will use it to frost the carrot cake for his birthday next month. Kid-friendly, too.  I just used some colorful sprinkles instead of the coconut flakes.
---Barbara

Cream Cheese Frosting
(adapted from Barefoot Contessa)

Frosts 12 cupcakes generously
(or 1 sheet cake or a 2-layer cake)

8 ounces cream cheese, at room temperature
12 T.  (1 1/2 sticks) unsalted butter, at room temperature
1/2 t. vanilla
1/4 t. almond extract
12 ounces powdered* sugar, sifted  (about 2.5 cups)

Blend together the cream cheese, butter and vanilla and almond extracts.

Measure the powdered sugar.  (If you don't have a scale, then use 2.5 unsifted cups or 3 sifted cups.)

Sift the powdered sugar, then add to cream cheese mixture, and mix together well until smooth.  Can be done with a paddle in a stand mixer, or with a hand mixer.

If not the desired consistency, add a little more sifted powdered sugar, but it should be easy to spread and still hold its shape and not run.

Also, check the frosting to be sure that there aren't any lumps.  If necessary, blend again.  No one likes lumpy frosting.  That's why it is so important to sift the powdered sugar.

Add sweetened coconut flakes or sprinkles, or anything you wish.

* also known as confectioners' sugar

Coconut Cupcakes (Barefoot Contessa)

Made these for David's birthday, which is actually today, but we celebrated it last Saturday.  I cut the original recipe in half because it was so over the top.  Recipe for the frosting will be posted separately because Tom liked it so much he wants me to use it for his birthday, too.  
---Barbara

Coconut Cupcakes
(adapted from Barefoot Contessa)

Makes 12 cupcakes

12 T. (1.5 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
3/4 t. vanilla
3/4 t. almond extract
1.5 cups all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 cup buttermilk
1 cup sweetened, shredded coconut, halved
Cream Cheese Frosting (recipe follows)

Preheat the oven to 325 degrees.

Using a paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.  With the mixer running on low, add one egg at a time, scraping down the sides after each addition.  Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients.  Mix until JUST combined.

Remove the bowl from the mixer, sprinkle 1/2 cup of coconut over the batter, then using a spatula, fold evenly.

Line a muffin pan with paper liners.   Fill each cup to the top with batter.

Bake for 30 minutes, until the tops are brown and a toothpick comes out clean.  If needed, bake a little longer, but do not overbake.

Allow to cool in the pan for 15 minutes, then remove to a baking rack and cool completely.

Frost with cream cheese frosting and sprinkle with remaining 1/2 cup of coconut.

Pomegranate Glazed Chicken

Can be baked or pan-fried

You need to buy za'atar, Aleppo pepper, and pomegranate molasses, but once you have them on hand you'll find many uses for them.  Pomegranate molasses is a reduction of pomegranate juice and is delicious!

Za'tar is a Moroccan Middle Eastern spice blend of sumac, thyme, sesame and salt.  Sometimes marjoram is included. Aleppo pepper is a Turkish chili, similar to ancho.

---Barbara

Pomegranate-Glazed Chicken 
(adapted from Fine Cooking, Matthew Card)

Serves 4

2 T. cornstarch
2 T. za'atar
1/2 t. Aleppo pepper or red pepper flakes
1.5 pounds boneless, skinless chicken (thighs)
1 T. finely chopped garlic
salt and pepper
4 t. olive oil
1 T. pomegranate molasses
chopped parsley for garnish (or thinly sliced scallions)
1/3 cup toasted, chopped pistachios  (or walnuts)
freshly grated lemon zest for garnish (optional)

In a small bowl, combine the cornstarch, za'atar, and Aleppo pepper.

In a large bowl, toss the chicken with the garlic, and season generously with salt and pepper.

Rub the spice mixture into the chicken.

Heat the oil in a 12 inch skillet over medium heat.  Add the chicken in a single layer and cook until well browned, 6 to 7 minutes.  Flip and cook until well browned, another 6 to 7 minutes.

Drizzle with pomegranate molasses, sprinkle with chopped parsley, and nuts.  Grate lemon zest over the top.

B

Chicken with Shallots and Lemons (and Mushrooms)

Oven Roasted

Most of the time, I make roast the chicken pieces with shallots and lemons, but it is also good with mushrooms.
             --Barbara

Chicken with Shallots and Lemons (and Mushrooms)

4 pieces of chicken, your choice, bone-in
2 large shallots, quartered
2 lemons, quartered, seeds removed
1 pint mushrooms, sliced
1/8 t. dried French thyme, if desired
1 T. olive oil
salt and pepper

Preheat the oven to 350 degrees.

In a cast iron pan, or heavy duty skillet, add enough oil to barely cover the bottom of the pan.  Heat the oil over medium heat until it starts to shimmer.

Dry off the chicken --- it is very important to do if you want brown and crispy skin.  It is even better to unpackage the chicken about an hour in advance of cooking, dry it off, and put it back in the refrigerator until you are ready to cook.

After seasoning both sides of the chicken with salt and pepper, put the chicken in the hot oil, skin side down and don't move it until browned.  Then, turn the chicken over and brown the other side.

Meanwhile, peel and cut the shallots into quarters and put them in the pan as you are browning the chicken.

Sprinkle the chicken and shallots with dried French thyme, about 1/8 t.

Then add the quartered lemons.

And the sliced mushrooms.

Put the whole pan in the oven, and finish baking it until the chicken is firm to touch and juices are clear, (chicken should be 165 degrees), about 30 to 40 minutes.

Discard the lemon before serving.

We like to roast a veggie at the same time, and make Texmati rice to go along with it.

Spoon a little of the pan sauce over the rice.

---Barbara

Chicken Finished in the Oven

A Cast Iron Skillet works well

This is more of a technique than a recipe.  But it works very well, and has become my go-to way to make chicken.

We like dark meat, but it works equally well with white meat.

---Barbara

Chicken Finished in the Oven

Serves 2 

1 chicken part per person, bone in, your choice of white or dark meat
olive oil
salt and pepper


A  couple hours before dinner, remove the chicken from the store bought packaging, and dry it off with paper towels. And cut away and excess skin.  You want to leave a little skin for crispness, but you want to remove as much fat you can.   (I put all packaging, extra skin, and paper towels in a plastic bag, then freeze it until time to discard with the weekly trash.)

Place the dried chicken in one layer on a plate, and put it back in the refrigerator to air dry.  Don't let the chicken or pan come in contact with other stuff in the fridge, for sanitary reasons.

Preheat the oven to 350 degrees.

Prepare the veggies and/or potatoes you are going to roast along with the chicken.  We like Brussels sprouts.  And small fingerling potatoes with garlic and thyme.

Before cooking, remove the chicken and salt and pepper both sides very well.  This is a very important step.  Don't skip it.

Heat up your cast iron skillet, or if you don't have, an ovenproof skillet, until very hot.  Add a little olive oil, then place your chicken skin-side down.

Don't touch it for 5 -10 minutes,  until it browns.  It will start to spit.  Have your fan on.  Tongs ready.  Then flip it over, and cook for another 3- to 5 minutes.

Using a hot pad, carefully move the pan with the chicken in it to the oven and continue to roast for another 1/2 hour to 45 minutes or until cooked through.

If for some reason, the top of the chicken is not browned enough, I turn on the broiler and brown it that way.  Takes only a few minutes.  Watch carefully.  The oil will splatter, and the skin will brown quickly.

Remove chicken and companion veggies and serve.

---Barbara

Gretchen's Pumpkin Bread with Chocolate Chips

Ready to Bake

This is my favorite go to.  
     ---Gretchen

Pumpkin Bread

Makes 1 large or 3 small loaves

3 cups flour
2 cups sugar
1/2 t. salt
1/2 - 1 t. cinnamon
2 t. soda
1 t. baking powder
1 can pumpkin
1 cup oil
1 cup chocolate chips

Mix all together.  Bake at 350 degrees.  45 minutes.  Adjust timing if making 3 smaller loaves.