Baked butternut squash, cheese and bacon polenta cake

November 2, 2014September 7, 2022 Belinda

Oh my gosh, this combination is pretty heady. If you want to keep it vegetarian, leave out the bacon and use vegetable broth, but I like to incorporate the meaty components.

Serves 8 to 10

One 2lb butternut squash, peeled, seeded and sliced 1 inch thick
2 tbsp olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
4 slices bacon, cooked and crumbled
1/2 tsp dried sage, crumbled or 1 tsp fresh sage, chopped
salt and freshly ground black pepper
6 cups vegetable or chicken broth (or half and half with 3 cups of water and 3 cups of stock)
2 cups coarse polenta
unsalted butter
5 oz smoked Gouda cheese, shredded or sharp cheddar cheese, shredded
1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 375F
Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups)
While the squash is roasting, spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a large skillet, heat 2 tbsp olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, about 25 minutes.Add a few tbsp of water if the onions start getting dry.

In a saucepan bring the 6 cups stock/water to a boil. Whisk in the polenta and 1 tsp salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes.The polenta will get very thick and that is fine. Stir in 1 tbsp butter along with the mashed squash, pine nuts, bacon, onion, Gouda or cheddar cheese and half the Parmesan cheese.Pour the hot polenta into a large springform pan or a 2 quart braising dish sprayed with non stick spray.
Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm for up to an hour.

Cut 1 tbsp of the remaining butter over the polenta and sprinkle with the remaining 2 tbsp parmesan cheese.
Bake in a 375F oven for 1 hour, until the top and sides are lightly browned and crisp.
Let stand for 20 minutes before cutting it into wedges
Serve with sauteed mushrooms, braised greens or tomato sauce.

Asian flavors · Dessert · Do-ahead · Gluten Free · Grains

Coconut – carrot rice pudding

November 2, 2014September 7, 2022 Belinda

Now we’ve put the clocks back and the weather has a freshness to it, I start to think about my favorite way of cooking. Comfort food, whether its braises. slow cooking, soups or warming desserts like this one.

Serves 4 to 6

2 1/2 – 3 1/2 cups whole milk
1 3/4 cups (1 x 13.5 oz can) coconut milk
1 cup uncooked long grain white rice, like jasmine
1/4 tsp salt
1/2 cup peeled, finely grated carrots (about 2 medium carrots)
1/4 cup packed light brown sugar
1 tsp good quality vanilla extract
1/4 tsp cinnamon, plus more for garnish
1/4 tsp ground cardamon
1/4 tsp ground ginger
1/3 cup raisins

In a 4 quart heavy-bottomed pot set over high heat, bring 2 1/2 cups milk, coconut milk, rice and salt to a boil, stirring often. Reduce the heat to low, add the grated carrot and simmer, stirring often and slowly adding up to 1 cup of the remaining milk, until the rice is tender, 20 – 25 minutes.

Meanwhile, combine the brown sugar, vanilla, cinnamon, cardamon and ginger in a small bowl.
Once the rice is cooked, remove from the heat and stir in the brown sugar mixture and raisins.
Transfer the pudding to a serving bowl and allow to cool slightly.
The pudding will continue to thicken as it comes to room temperature, topped with additional cinnamon to taste.

Gluten Free · Poultry · Whole30 compliant

Moroccan-style chicken braise

October 27, 2014January 5, 2017 Belinda

I adore anything with lemons and olives, and this recipe is simple as it uses fresh lemons rather than the preserved lemons. It is wonderful to freeze and easy to double. Make sure you start this recipe the night before as it needs to marinade and allow the flavors to “hang out”.

Serves 2 to 3

For the spice paste
3 large, juicy garlic cloves, peeled and roughly chopped
A pinch of sea salt
3 good pinches smoked paprika
3 good pinches ground turmeric
1 tsp cumin seeds (I use roasted seeds)
a good glug of olive oil

For the braise
6 large chicken thighs, bone in and skin on
a good glug of fruity olive oil
2 large onions, peeled and roughly chopped
Chicken broth or water (about 32 fl oz)
1 lemon, cut in half, thinly sliced
A pinch saffron threads
A good handful green olives, pits removed
A small handful fresh cilantro (coriander), roughly chopped

For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive oil to make the paste runny enough to pour, but thick enough to coat the chicken.

For the braise, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinade in the fridge overnight preferably or as long as time allows. It will only improve in flavor the longer you allow it to marinade.

Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until colored lightly on both sides. Add the lemon slices and olives and pour in enough water or chicken broth (or a combination) to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the fresh cilantro and serve with rice or couscous.

Gluten Free · Holiday Food · Salad · Vegan · Vegetable sides

Tomato and pomegranate salad

October 23, 2014 Belinda

My friend Rose put a huge bag of pomegranates on my car seat the other day when we were recording a score at Warner Brothers. She grows a lot of fruit and vegetables and we often chat about recipes and what’s in season. I give her our Seville oranges when they’re in season as she too loves to make marmalade. It’s fun to have musician friends who grow and cook their own food as we can exchange recipes and jars of homemade goodies on the sessions! Since receiving this lovely gift of pomegranates, I have been researching recipes that include them. This one is a jewel in every sense of the word. To look at and to eat. Highly healthy, tasty and beautiful.

1 1/3 cups red cherry tomatoes, cut into 1/4 ” dice
1 1/3 cups yellow cherry tomatoes, cut into 1/4″ dice
1 1/3 cups plum or tiger tomatoes, cut into 1/4″ dice
1lb medium vine tomatoes, cut into 1/4″ dice
1 red bell pepper, cut into 1/4″ dice
1 small red onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1 1/2 tbsp pomegranate molasses
1/4 cup olive oil, plus extra to finish
1 large pomegranate, seeds removed (about 1 cup seeds)
1 tbsp small oregano leaves
salt

Mix together all the tomatoes, the red pepper and the onion in a large bowl and set aside.

In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and a scant 1/2 tsp salt until well combined. Pour this over the tomato mixture and gently mix.

Arrange the tomato mixture and it’s juices on a large, flat platter. Sprinkle the pomegranate seeds and oregano over the top.
Finish with a drizzle of olive oil and serve.

Appetizers · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Stuffed roasted peppers with caramelized rutabaga (swede), capers and goat cheese

October 23, 2014September 7, 2022 Belinda1 Comment

Well, this knocked our socks off! Yotam Ottolenghi’s new book, “Plenty More” stuffed full of more spectacular vegetarian recipes is a winner.
What a combination of flavors this recipe has, with the caramelized rutabaga, capers, parmesan cheese and goat cheese.

These are just as good at room temp (or as leftovers the next day) as they are hot. Rutabaga gets a whole new “wardrobe’ with this dish!

Serves 6
2/3 cup unsalted butter
1 large rutabaga, peeled and cut into 3/8″ dice (about 7 cups)
1/3 cup thyme leaves, stripped from the stalk
1 cup finely grated Parmesan cheese
2 large cloves garlic,crushed
5 tbsp capers, drained and coarsely chopped
3 small yellow bell peppers
3 small red bell peppers
1 tbsp olive oil, approx
6 oz chevre log, (goat cheese) broken into 3/8″ pieces
1/3 cup Italian parsley, coarsely chopped
salt and pepper

Melt the butter in a large saute pan over medium heat.Add the rutabaga, thyme leaves, 1 1/2 tsp salt and a good grind of black pepper. Turn down the heat to low and cook, uncovered, for about 50 minutes, spooning the butter over the rutabaga from time to time, until the rutabaga is completely soft and caramelized. Use a slotted spoon to remove the rutabaga from the butter and add it to a large bowl along with the parmesan cheese, garlic and capers and mix well. Set aside until needed. (The leftover butter can be used for cooking carrots or zucchini)

Preheat the oven to 500 F

Cut the peppers in half lengthways, keeping the stalks intact. Remove the seeds and white flesh and place, cut side up, on a large baking sheet lined with parchment paper.
Drizzle the oil over the top, sprinkle with a little salt and place in the oven for 30 to 35 minutes, until the peppers are slightly charred and the flesh is completely soft.

Remove the peppers from the oven and turn down the oven to 425 F

Spoon the rutabaga mixture into each pepper half and dot with the goat cheese on top.
Return to the oven for a further 10 to 15 minutes so that the cheese gets some color.
Remove from the oven and allow to cool for about 5 minutes before serving warm, or serve at room temperature
Top each stuffed pepper with a sprinkle of parsley

Do-ahead · Meat · Pasta

Chipotle chile mac and cheese with bacon!

October 14, 2014September 7, 2022 Belinda

I think this would be one of my “desert island’ dishes. Put everything down and make it NOW!

8 oz bacon rashers
1lb Cavatappi pasta
1/2 cup unsalted butter
1/2 cup flour
2 1/2 cups 2% (or low fat) milk
1/2 cup half and half
3 cups grated cheddar cheese, divided. (It’s nice to use a blend of half mild and half sharp cheddar)
4 slices American cheese (I never thought I would ever put this sort of cheese in a dish! LOL)
3 chipotle peppers in adobo sauce, chopped
2 tbsp adobo sauce (from the chipotle pepper can)
3 oz BBQ potato chips, crumbled

Cook the bacon in a large skillet until crispy, about 10 minutes. Transfer it to a paper towel-lined plate to drain. When it’s cool, crumble the bacon into small pieces and set aside.
Cook the cavatappi pasta in boiling, salted water for about 6 minutes. It should be al dente. Strain the pasta and run it under cold water to stop the cooking and prevent it from sticking.
Preheat the oven to 400 F

Now to the cheese sauce.
Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour. Whisking constantly, allow the mixture to cook gently for about 3 minutes, until golden and bubbly. Slowly add the milk and half and half and allow it to simmer, whisking constantly until thickened. This can take some time, say, 8 to 10 minutes until it can coat the back of a spoon.
Reduce the heat to low and slowly mix in 2 cups of the cheddar cheese and the American cheese.
When all the cheese is incorporated, mix in the chopped chiotles, adobo sauce and crumbled bacon.
Add the cavatappi pasta to the cheese sauce and mix until the pasta is well coated.
Pour the mac and cheese into a baking dish and top it with the remaining grated cheddar and the crumbled BBQ potato chips.
Transfer the dish to the oven and bake for 20 to 30 minutes until all the cheese is melted and it’s bubbly and golden.
ENJOY!

Asian flavors · Do-ahead · Pasta · Vegetarian pasta

Indian-style macaroni and cheese

October 14, 2014September 7, 2022 Belinda

Don’t be put off by the list of ingredients, they are all pantry staples which I’m sure you have. I adore Indian food and who doesn’t love mac and cheese? This combination is superb!

Serves 6 to 8

3 tbsp butter
Salt
4 cups dried macaroni (14 oz)
2 tbsp minced fresh ginger
2 cloves garlic, crushed
1 onion, minced
1 tbsp garam masala
1 tsp ground cumin (I roast mine)
1 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamon
1/4 tsp red chile pepper
2 ripe tomatoes, diced
1/4 cup all-purpose flour
a pinch of pepper
3 cups whole milk
4 cups grated mature cheddar (about 14 oz)
1/3 cup breadcrumbs

Preheat the oven to 350 F. Grease a 9″ by 13″ ovenproof dish with 1 tbsp of the butter.

Fill a large pot with water and place it over medium heat. Bring to a rolling boil and add a good amount of salt. Add the macaroni and cook until tender, but still firm. About 8 to 10 mins. Drain.

Melt the remaining butter in a large skillet over medium heat. Add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamon, chili powder and tomatoes and cook for 5 minutes.
Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add the 3 cups of cheese and stir until melted.

Add the drained macaroni to the baking dish and then pour over the cheese sauce, stirring well and making sure all the macaroni is well coated.
Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling. About 30 to 40 minutes. Serve hot

Grains · Meat · Poultry

Chicken and chorizo jambalaya

October 13, 2014February 7, 2016 Belinda

This is a very popular and easy dish and the chorizo sausage and Cajun seasonings gives it that lovely “complex” kick. Another great one from the BBC GoodFood Network.

Serves 4

1 tbsp olive oil
2 chicken breasts or thighs chopped
1 onion, diced
1 red pepper, thinly sliced (capsicum)
2 garlic cloves, crushed
3 oz chorizo, sliced. (I like the dried Spanish one)
1 tbsp Cajun seasoning. (You should be able to find this in your local supermarket, or on Amazon.com)
1/2 lb long grain rice
14.5 oz can chopped plum tomatoes
1 1/2 cups chicken stock.

Season the chicken pieces with salt and pepper. Heat the oil in a large frying pan with a lid and brown the chicken for 5 to 8 minutes until golden.
Remove and set aside. Tip in the onion and cook for 3 to 5 minutes until soft. Then add the pepper, garlic, chorizo, and Cajun seasoning, and cook for 45 minutes more.
Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20 to 25 minutes until the rice is tender.