Pommes de Terre Gratin avec Chèvre et Emmental

Ingredients:
6 lg Russet Potatoes, clean, skin-on
4 oz Chèvre Goat Cheese, room temperature
6 oz Mozzarella or other mild semi-soft cheese
1 cup Heavy Cream
1 cup Milk
1/2 cup Sour Cream
1 Tbsp Butter
2 tsp Herbes de Provence
Salt and Pepper to taste
6 oz Emmental or Swiss Cheese, sliced thin

Directions:

  • Preheat Oven to 350°F.
  • Slice the Potatoes in 1/4″ disks slices, discarding the ends.
  • In a sauce pot, bring the Heavy Cream and Milk to a simmer on medium heat–stirring with a wooden spoon. Do not bring it to a boil, and do not let it scald.
  • Break the Goat Cheese up and slowly add it to the Milk/Cream mixture, stirring constantly and allowing it to melt.
  • Do the same with the Sour Cream, Butter, and Mozzarella–not all at once, just in small portions, stirring as it mixes.
  • After all is melted and mixed well, remove from heat.
  • Line the Potato Slices in a 9×13 casserole dish. The slices should overlap like fallen dominoes. You can either put all the potatoes in one layer or divide into two layers–up too you. I prefer one Layer.
  • Sprinkle with the Herbes de Provence, Salt, and Pepper.
  • Cover with the Cheese/Cream/Milk Mixture.
  • Layer the Emmental cheese slices on top, covering the entire surface.
  • Bake covered for 45min to 1 hour, or until the top begins to brown and it is bubbly on the sides.

Makes 6-8 servings

NOTES: So this is really a Cheesy version of Scalloped Potatoes–scalloped referring to the shape of the potatoes and how they are placed in the dish. “Gratin” on it means there is a cheese covering–which is the only way to do potatoes like this, if you ask me. I incorporated two specific mountain cheeses–Emmental from Swizerland and Chèvre from France. In most parts of the US, one will just find them listed as “Swiss Cheese” and “Goat Cheese”. So don’t worry if you don’t find those specific names.

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Garlic-Roasted Asparagus with Chestnuts

Ingredients:
2 bunches of Asparagus, trimmed
12 Chestnuts
4 cloves Garlic, minced
Salt and Pepper to taste
2 Tbsp Olive Oil
Water for boiling

Directions:

  • Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
  • Cut an X in the side of each Chestnut.
  • Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
  • Strain, and run under cool water.
  • Preheat the oven to 400°F.
  • Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
  • Place aluminum foil on a baking sheet.
  • Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
  • Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
  • Drizzle with Olive Oil.
  • Bake for 5-7 minutes, depending on the thickness of the stalks.

Makes 4 servings.

NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.

I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Ingredients:
2 heads of Garlic
2 tsp Olive Oil (for roasting)
1 tsp Salt (for roasting)
4 Tilapia fillets
Salt and Pepper to Taste)
1 cup Pumpkin Seeds
1 Tbsp dried Sage
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Take a 12″ x 12″ square of Aluminum foil and crinkle into a nest or bowl, big enough to support the heard of Garlic.
  • Using a chopping knife, cut off the top of the Garlic head, exposing the tops of the cloves.
  • Place the Head in the nest, and drizzle the Olive Oil over the exposed Garlic cloves.
  • Sprinkle with Salt.
  • Place nest on a baking sheet, and bake for 30 minutes or until the Garlic is tender to the touch. Remove when done and set aside.
  • While the Garlic is roasting, place the Pumpkin Seeds and Sage in a food processor and pulse until mealy, like bread crumbs.
  • Salt and Pepper both sides of the Fillets.
  • Place the Pumpkin Seed crumbs in a bag, and dip the Tilapia filets one at a time, pressing the crumbs onto the fillets.
  • Heat the Olive Oil in a large skillet on medium heat.
  • Fry the Fillets for 3-5 minute on each side, until golden brown.
  • Remove the fish and rest on a cooling rack or paper bag to remove excess Oil.
  • Plate the Fillets.
  • Using the Aluminum foil to hold the Garlic, squeeze the cloves out into a bowl, like a paste.
  • Top the Filets with the Roasted Garlic paste.

Makes 2-4 servings, depending on the size of the fillets.

NOTES: Pumpkin Seeds are an almost forgotten ingredient, but used as a breading they add a healthy nutty crust. I love this dish also because it smells so good while its being prepared–tips hat to roasted Garlic. Though there are a lot of “steps” to the roasting of the Garlic, this is actually a rather simple yet flavorful meal–the best kind.

Mushrooms in a Balsamic Cream Sauce

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

  • Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
  • Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
  • After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
  • After 2 minutes, add the remaining ingredients.
  • Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Turkey Cutlets with Roasted Apples and Onions

Ingredients
2 Turkey Breasts, skinless, boneless, butterfly cut
1 Tbsp Olive Oil
1 Yellow Onion, chopped
3 cloves Garlic, miced
2 large Apples (Fuji), medium sliced
2 Tbsp fresh Sage, chopped fine
2 tsp Salt
1 tsp Pepper
1 tsp Allspice
2 tsp Ginger
1 cup Apple Cider

Directions:

  • Preheat the Oven to 350°F.
  • Pour the Olive Oil in a Dutch Oven, and coat the bottom well.
  • Place the Turkey Breasts in a Dutch Oven.
  • Sprinkle with Salt and Pepper.
  • Cover with Sage, Apples, Garlic, and Onions.
  • Pour the Apple Cider over everything.
  • Sprinkle with remaining Spices.
  • Bake for 45 minutes, covered.

Makes 4 servings.

NOTES: This dish could not be simpler or more healthy. The turkey breast marinates in the onions, apples, and cider making it moist and flavorful. This is one of my favorite one-pot dishes for Autumn.

Butternut Squash Roasted with Apples, Pears, & Sausage

Ingredients:
2 Butternut Squash, skinned, and cut in bite-size chunks
4 Apples, cut in bite-size chunks
2 Pears, cut in bite-size chunks
5 links Sweet Italian Sausage
4 cloves Garlic, minced
2 Yellow Onions, diced
1 Tbsp Olive Oil
2 Tbsp Sage, chopped fine
2-4 Tbsp Maple Syrup
1 tsp Salt
1 tsp ground Black Pepper
1 tsp Allspice

Directions:

  • Remove the casing from the Sausage, crumble and brown it in a Skillet on medium-low heat with the Olive Oil. Drain excess grease.
  • In a baking dish, combine all Ingredients (including the Sausage), and mix well.
  • Bake at 400F for 20 minutes, or until the Squash is tender.

Makes 8 Servings.

NOTES: This is a great way to introduce folks to Squash at a holiday meal. The Sausage, Fruit, and Maple Syrup add a festive flare that feed off the savory-sweet nature of Butternut Squash. You can substitute other varieties of winter squash for the Butternut Squash–just don’t use canned or frozen pureed squash! It won’t work!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients
2 cups Brussels Sprouts, halved
1 tsp Salt
2 tsp Steak Spice Rub
1-2 tsp Olive Oil
Water for Steaming

Directions

  • Preheat the Oven to 400°F.
  • Place the Sprouts in a steamer, and bring to a boil.
  • Cook until the Sprouts start to turn bright green, about 2-3 minutes.
  • Toss the Sprouts in a bowl with the Olive oil, Steak Spice Rub, and Salt.
  • Place on a baking sheet, and roast for 15 minutes.
  • Turn on the Broiler.
  • Move the baking sheet under the Broiler for 2-3 minutes, or until a desired brown is on the top.

Makes 4 servings.

NOTES: Brussels Sprouts are one of my favorite vegetables–looking at the various recipes on this blog can show you that. I loved them from a young age…probably due to the Jolly Green Giant’s buttery version. This, so far, has been Michael’s favorite version of Brussels Sprouts, as they are extremely healthy, but also very flavorful.

Though in general, I use Kosher Salt or Sea Salt, I have to really push the Sea Salt for this, because of its coarse nature–roasts amazingly.

Brussels Sprouts in a Maple Butter Sauce

Brussels Sprouts in a Maple Butter Sauce

Ingredients:
2 cups Brussels Sprouts, cleaned, quartered
2 Tbsp Butter
4 Tbsp Chicken Broth
1 Tbsp Maple Syrup
1 clove Garlic, minced
Salt and Pepper to taste

Directions:

  • In a sauce pan on high heat, melt the Butter into the Chicken Broth with the Maple Syrup.
  • Add all other Ingredients, and coat the sprouts well.
  • Cook for 5-7 minutes on high heat, stirring constantly, or until the sprouts are tender.

Makes 4 servings

NOTES: This is a super simple way of doing Sprouts with a nice Autumn flavor. The Butter and Maple Syrup cut the bitterness of the Sprouts amazingly. I love Brussels Sprouts and finding new ways to eat them is a treat.

Applesauce

Ingredients:
8 Apples, peeled, cored, and chopped
1 cup Apple Juice
2 Tbsp Honey
5 strips Lemon peel (just the zest)
1-2 Tbsp Cinnamon, ground (depending on taste)
1 tsp Cloves, ground

Directions:

  • Add all Ingredients to a large pot and bring to a boil.
  • Reduce and simmer for 25 minutes.
  • Remove the Lemon Peel.
  • Use a Potato Masher to mash the Apple mixture to your desired chunkiness.
  • Serve hot or cold.

Makes about 6-8 servings (less if you’re like me and want a big serving!)

NOTES: Who doesn’t like applesauce? This is like the best thing Eve could have made Adam–and it is so simple, yet folks still insist on buying it in the store with preservative and HFCs in it. Stop the insanity and make your own!

When picking your apples, think of sweeter varieties, rather than tangier ones like Granny Smith. You can mix up the varieties as well, and get a fuller flavor of apples. I often substitute a natural Apple Cider for the Apple Juice to make it even richer. If you taste the prepared Applesauce and it is too bitter, just add a little more honey or a tsp of Brown Sugar.

Apple Zucchini Bread

Ingredients:
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tsp Cloves, ground
1 tsp Ginger, ground
1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 cup Granulated Sugar
1 cup Brown Sugar
1 Tbsp Honey
1 Tbsp Maple Syrup
4 Eggs, beaten
1 cup Applesauce
1 tsp Vanilla Extract
2 cups Zucchini, shredded
1 cup Apples (Red Delicious), skinned, seeded, diced or shreaded
1 1/2 cups Pecans, chopped

Directions:

  • Preheat Oven to 350°F.
  • In a large bowl, sift together all Flour, Baking Soda, Baking Powder, Salt, and Spices. Set to the side
  • Combine the Eggs, all Sugar, Honey, Maple Syrup, Vanilla, and Apple Sauce in another bowl, and mix well.
  • Slowly incorporate the wet ingredients into the dry ingredients, mixing well. You may use a mixer for this, as the batter will be fairly thick.
  • Fold in the Apples, Zucchini, and Pecans.
  • Divide the batter into greased loaf pans (9×5).
  • Bake for 55 minutes to an hour, or until an inserted toothpick comes out clean.
  • Please let them cool for 10 minutes before removing them to wire racks to cool further.

NOTES: The first time I had zucchini bread, I was very skeptical. I mean the majority of my zucchini was sauteed with garlic, so the idea of it serving as a sweet stumped me. Still after trying it, this then 8 year old was pleasantly surprised. Zucchini bread can be used as a side item at an Autumn or Winter dinner, or with brunch or tea. I still think it is a great side for Thanksgiving, served warm with dinner, with fresh butter.

Zucchini bread apparently had its hay-day in the 1960s in the US when the idea of using Butter was on the decline, with folks instead wanting to use Oil. I, however think the use of Apple Sauce (something that seemed to happen in the 90s to replace the oil) instead of Vegetable Oil is a better fix. Apple Zucchini Bread is a quick bread, and can easily be modified into muffins, as a result.

Green Bean Casserole

Ingredients:
4 cups Green Beans, stems removed, cut in half
2 cloves Garlic, minced
1 cup Table Mushrooms, minced
2 cups Cream of Mushroom Soup
1/2 cup Milk
2 cups French Fried Onions

Directions:

  • Blanch the Green Beans in a pot of water over high heat.
  • Preheat the Oven to 350°F.
  • In a large bowl, combine the Mushrooms, Garlic, Cream of Mushroom Soup, and 1 cup of the French Fried Onions together, mixing well.
  • Pour into a medium size casserole dish (about 1 1/2 quart or so).
  • Sprinkle the edges with the remaining cup of French Fried Onions like a border.
  • Bake in the Oven for 25 minutes, or until bubbly.

NOTES: So this is what I call a typical 1950s recipes… and you all know what I mean. If you can avoid using canned Cream of Mushroom soup, please do. You can always make some and store it in the freezer just for Thanksgiving. If you’re not sure what a French Fried Onion is…well you’re obviously an immigrant or non-American. A company called French’s makes a dehydrated french fry crunchy…onion thing…er…topping. If you do not have those available, try Funyuns. I’ve tried to make them on my own, but they just don’t turn out right. French’s has the monopoly.

Cobb Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
4 slices Bacon
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Blue Cheese, crumbled
2 Haas Avocados, sliced

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, fry the Bacon until very crisp.
  • Remove to paper towel, pat dry, and crumble.
  • In the skillet, drain all but about 2 Tbsp of the drippings.
  • Saute the Onion, Garlic, and Jalapeno in the Butter on medium-low heat until the Onion is tender.
  • Add the Cream, Corn, Salt, and Pepper.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.
  • Remove from the heat and toss in the Bacon crumbles and Blue Cheese crumbles.
  • Garnish with the slices of Avocados across the top.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Sweetened Creamed Corn

Sweetened Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Nutmeg
1 Tbsp Granulated Sugar
1/2 tsp Salt

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, combine the Butter, Corn, Cream, Nutmeg, Sugar, and Salt.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Creamed Corn

Dedicated to Chris C. and Andrew R. Congratulations!

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, combine the Butter, Onion, Garlic, and Jalapeño; heating on low-medium heat until for 3-5 minutes.
  • Add the Corn, Cream, Salt, and Pepper.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Sweetened Creamed Corn
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Acorn Squash Stuffed with Apples & Sausage

Dedicated to Brian H. and Lisa W.
Acorn Squash Stuffed with Apples & Sausage

Ingredients:
1 Acorn Squash
1 Red Delicious, skinned, pitted, diced
1 small Yellow Onion, diced
1/2 lb Sausage
1 Tbsp Maple Syrup
1/4 tsp Caraway Seed, crushed
2 tsp Sage, cut fine
1/2 tsp Nutmeg, ground
1 cup White Bread, crust removed, diced fine
1 Egg
2 Tbsp Butter
Salt & Pepper to taste

Directions:

  • Preheat the Oven to 400°F.
  • Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
  • In a skillet, brown the Sausage with the Onion.
  • Remove from the Skillet to a bowl.
  • Mix in the Spices, Maple Syrup, Bread, and Egg using your hands to fully incorporate.
  • Place the Squash in a baking dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
  • Spread the butter along the inside of each half of the Squash.
  • Divide the stuffing into the two halves of the Squash.
  • Cover the Dish with a lid or Aluminum Foil.
  • Bake for about 45 minutes.

Serves 2 people.

Baked Acorn Squash

Dedicated to Barbi C. and Blane F.
Vegan Variation dedicated to Abigail W.

Ingredients:Vegan VariationVegetarian
1 Acorn Squash
2 Tbsp Butter
2 Tbsp Brown Sugar
1 tsp Nutmeg
1/8 tsp Black Pepper
1/8 tsp Salt
2 tsp Honey

Directions:

  • Preheat the oven to 400°F.
  • Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
  • Place the Squash in a backing dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
  • Spread the butter along the inside of each half of the Squash
  • Sprinkle the Brown Sugar, Nutmeg and Seasonings evenly over the two Squash. The Butter will help catch it.
  • Drizzle with the Honey.
  • Place in the oven for about 1 hour, or until fork tender.

Serves 2.

NOTES: This is a purist recipe for basic Acorn Squash, and it is tasty. Acorn Squash is obviously called so because of its shape like an acorn. It is a traditional autumn squash, though many places have it year round now. Still, whenever I think about it, I think of autumn leaves.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter, and use Maple Syrup instead of Honey. Even if you’re not doing a Vegan version, the Maple Syrup tastes wonderful with it.

Maple Butternut Squash

Dedicated to Karen J.

Ingredients:Nut Alergy WarningVegan VariationVegetarian
6 cups Butternut Squash, peeled, seeded, cut into cubes
1/2 cup Butter
1/4 cup Milk
1/3 cup Maple Syrup
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Salt
2-3 cup Pecans, crushed

Directions:

  • Steam or Boil the Squash until tender.
  • Preheat the oven to 325°F.
  • In a large bowl, mash the Squash and add the Milk, Syrup, Spices, and Salt.
  • Pour the Squash into a baking dish (9″x9″).
  • Top with the crushed Pecans.
  • Bake for 20 minutes.

Serves 6.

Variations:
Ṽ›Ɣ – Substitute Soy Milk for the Milk, and Margarine for the Butter.

Pumpkin Gnocchi in a Maple Sage Sauce

Ingredients:VegetarianNut Alergy Warning
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Maple Sage Sauce
1/2 cup Butter
1 Tbsp Maple Syrup
2 Tbsp Sage, minced

Garnish:
1 cup Walnuts
Grated Parmesan

Directions:

  • Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
  • Drain the potatoes and mash in a large bowl.
  • Incorporate the Pumpkin pulp, Spices, & Egg.
  • Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
  • Divide the dough into six parts.
  • On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
  • Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
  • Repeat with the remaining dough.
  • Bring a pot of salted water to boil.
  • Add all the Gnocchi. They will sink.
  • As the Gnocchi start to float, they are done, and can be ladled out.
  • In a saucepan, start heating the stick of Butter on low heat. Use low heat to prevent smoking
  • As the Butter melts, it will start to caramelize along the edges.
  • Stir in the Maple Syrup and the Sage, cooking for an additional 30 seconds or so.
  • Pour on the Gnocchi, and garnish with Walnuts and Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi. This is a dish that is great for an Autumn night. I recommend it with a side of green beans.

Pumpkin Pie

Pumpkin Pie

Ingredients:Vegetarian
3 large Eggs
1/2 cup Brown Sugar
2 cups Prepared Pumpkin
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/4 tsp Cornstarch
1/2 tsp Salt
1/2 cup Heavy Cream
1 Pâte Brisée

Directions:

  • In a large bowl, cream the Eggs with the Sugar.
  • Slowly incorporate the Pumpkin pulp.
  • In a second bowl, add the Spices, Salt, and Cornstarch, and whisk together so there are no clumps.
  • Slowly whisk in the Heavy Cream.
  • Whisk the Cream mixture into the Pumpkin Mixture.
  • Preheat the Oven to 425°F
  • Roll out the Pie Crust and place into a pie pan. Crimp edges as desired.
  • Place the Pie pan on a cookie sheet.
  • Pour the Pie filling into the crust.
  • Place the Pie in the oven, and bake for 15 minutes.
  • Reduce the heat to 350°F, and bake for 40 to 50 minutes. The traditional way of testing is to use a knife inserted into the center. If it comes out mostly clean, it is done.

NOTES: Pumpkin Pie is a very American dish, pumpkins naturally growing in North America. I’ve read that pumpkins were first exported to France and England, where the pie was actually developed by chefs, but that it never became popular there. For many pumpkin pie is all about the Holiday time, and for me it is especially. It connects me with the romanticized idea of family eating desert by a warm hearth.

I have no problem using canned pumpkin, so long as it is PURE pumpkin. Some cans will use other squash types. If you want to do real pumpkin on your own, the best option is to get a small pumpkin and slice it, de seed it, and steam it. Then scoop out the pulp and puree it in a food processor.

Caramel Apple Cookies

IngredientsNut Alergy WarningVegetarian
2 1/2 cups All purpose Flour
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
1 tsp Baking Soda
1 tsp Salt
1 1/4 cup Brown Sugar
1/2 cup Butter, room temperature
1 Egg
1/2 cup Apple Cider
1 Red Delicious Apple, skinned, cored, grated
3/4 cups Pecans, crushed
1 – 2 cups Caramel Butterscotch Sauce
1 cup Powdered Sugar

Directions:

  • Preheat oven to 350°F.
  • In a large bowl cream the Sugar and Butter.
  • Add the Egg and mix well, then the Apple Cider.
  • In a second bowl combine the Spices, Baking Soda, Salt, and Flour.
  • Slowly incorporate the Dry Ingredients into the Wet Ingredients.
  • Fold in the grated Apple and Pecans.
  • Spoon onto a greased baking sheet and bake for 10-12 minutes or until turning light brown.
  • Remove to cooling surface and wait till they are completely cool.
  • In a double boiler, heat up the Caramel sauce and add the Powdered Sugar.
  • using a spoon, spoon some Caramel Sauce onto the Cookies.

Spiced Apples with Cranberries

Ingredients:Vegan VariationVegetarian
8 Granny Smith Apples, peeled, cored and sliced
1/2 cup Butter
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cornstarch
1/2 cup Dried Cranberries
1 cup Brown Sugar
1/2 cup Granulated Sugar
1/4 tsp Salt
1/4 cup Rum
Directions:

 

  • In a bowl combine the Cinnamon, Nutmeg, Cornstarch, and Butter.
  • Place the compound Butter into a skillet and heat on medium heat.
  • Add the Apples, and saute, about 5 minutes.
  • Add all remaining ingredients, and stir.
  • Reduce heat to low-medium and simmer for about 10 minutes.

NOTES: My mom used to make Spiced Apples with me when we lived in Ohio. We had an apple tree outback.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.

Spiced Date Bread

Ingredients:Nut Alergy WarningVegetarian
16 oz Dates, chopped
2 cups Water, boiling
2 Tbsp Butter
1/2 cup Honey
2/3 cup Brown Sugar
1 Tbsp Vanilla Extract
2 Eggs
2 3/4 cups All-Purpose Flour
1 tsp Cinnamon, ground
1 tsp Ginger, ground
1/2 tsp Cloves, ground
1/2 tsp Nutmeg, ground
2 tsp Baking Soda
1 tsp Salt
1 cup WalnutsDirections:

  • In a medium bowl, place the Dates and pour the Hot Water over it; let it soak for 30 minutes.
  • Preheat Oven to 350°F
  • In a large bowl, cream the Sugar, Honey, Butter, Vanilla, and Eggs.
  • Mix in the Dates and Water.
  • In a second bowl, combine the Flour, Spices, Baking Soda and Salt, and mix well.
  • Slowly incorporate the Wet Mixture into the Dry Mixture.
  • Once incorporated, add the Walnuts and mix well.
  • Pour into greased loaf pan.
  • Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

Pumpkin Bread

Pumpkin Bread

Ingredients:Vegetarian
2 cups prepared Pumpkin pulp
4 Eggs, beaten
1 cup Vegetable Oil
1/2 cup Water
3 1/2 cups all purpose Flour
2 cups Granulated Sugar
1 cup Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Cinnamon, powder
1 tsp Nutmeg, powder
1/2 tsp Cloves, powder
1/2 tsp Allspice, powder
1/2 tsp Ginger, powderDirections:

  • Preheat Oven to 350° F
  • In a large bowl combine Pumpkin, Eggs, Oil, Water, and both Sugars, mixing well.
  • In a second bowl combine all dry ingredients and mix well.
  • Carefully add the Dry Ingredients to the Wet Pumpkin Mixture, mixing as you go. Do this in portions and mix well before adding the next portion.
  • Grease two loaf pans.
  • Pour the batter into the pans.
  • Bake for about 45 minutes to an hour, or until an inserted toothpick comes out clean.

Makes 2 loaves.

Sourdough Dressing

Ingredients:Vegetarian Variation
1 loaf Sourdough Bread, crust removed, cut into 1/2″ cubes (stale is better)
1/4 cup Olive Oil
2 Tbsp Butter
1 large Yellow Onion, diced
4 stalks Celery, diced
5 cloves Garlic, minced
2 Apples, cored and diced
3 Tbsp fresh Sage, finely chopped
1 Tbsp fresh Thyme, finely chopped
3 Eggs
2 cups Chicken Broth (Vegetable is fine for Vegetarians)
Salt and Pepper to taste
Olive Oil for basting the bread (as needed)

Directions:

  • Preheat oven to 350˚F.
  • On a baking sheet, spread the Bread Cubes, and brush Olive Oil over them.
  • Bake for 30 minutes, or until like croutons.
  • In a large sauce pan, melt the Butter into the Olive Oil.
  • Add the Onions and Celery and cook down until Onions begin to break down.
  • Add the Apples, Garlic, Sage, and Thyme to the mixture and let simmer.
  • In a large bowl, beat Eggs and add the Broth, stirring well.
  • Incorporate the Onion-Herb mixture into the Broth.
  • Place the Bread croutons into a greased baking dish.
  • Pour the Broth over the croutons, being sure to get all of it covered.
  • Bake Covered for 30 minutes.
  • Increase temperature to 425˚, uncover and bake for another 30 minutes.
  • Salt and Pepper to taste.

NOTES: If you are pressed for time, Store-bought croutons can be substituted.


Variations:

Brown 1/2 lb Sausage and mix Drippings and Sausage into the Dressing.
Add 1/2 cup diced roasted Chestnuts.
You can make it spicy by adding a minced Jalapeno or two when cooking the Onions.

M›Ṽ: Use Vegetable Broth instead of Chicken Broth.

Herb & Yogurt Mashed Potatoes

Ingredients:Vegetarian
8 cups of Red Potatoes, cleaned, skins on, quartered (Red Pontiac is fine)
2 cloves Garlic, minced
1/4 cup Yogurt
1 Tbsp fresh Dill, chopped
4 Tbsp Butter
1/2 cup Milk
1 tsp Salt

Directions:

  • Place Potatoes in large saucepan, and cover with water (at least an inch).
  • Bring to a boil, watching for boil-over from the starch.
  • Cook until a Potatoes are fork-tender.
  • Drain water and return to Pan
  • Mash or the Potatoes incorporating the Butter, Milk, Garlic, and Yogurt.
  • When creamy, fold in the Dill, and add Salt to taste.
Variations:
Substitute Goat Cheese for the Yogurt for a tangier taste.
Add fresh Parsley or Rosemary instead of Dill for a varied flavor.