Cornbread dressing with sausage and fennel

October 28, 2013September 9, 2022 Belinda

A lovely recipe adapted from Bon Appetite magazine.

Make this weeks ahead, freeze and bring out the day before you need it, to thaw slowly.

8 cups cornbread cubes (dried out)
1lb bulk Italian sweet sausage meat or chorizo
10 tbsp (1 1/4 sticks) butter
1 large fennel bulb, chopped, plus some fronds for serving
4 celery stalks, peeled and chopped
10 scallions, white and pale green parts only, thinly sliced
3 garlic cloves, finely chopped
2 Bosc or Comice pears, peeled and chopped
1/2 cup Sauvignon Blanc or other dry white wine
3 tbsp finely chopped Italian parsley
1 1/2 tbsp chopped fresh marjoram or oregano
1 1/2 tbsp chopped fresh thyme
1 tsp dried sage leaves
2 cups chicken broth
Kosher salt and freshly ground black pepper
3 extra large eggs, beaten to blend

Preheat oven to 300F
If you don’t buy the pre-bagged cornbread cubes, then divide your cornbread cubes between two baking sheets. Bake, tossing occasionally, until beginning to brown in spots, 40 to 45 minutes.

Meanwhile, cook the sausage meat in a large skillet over medium heat, breaking up with a spoon, until dark brown, 6 to 8 minutes.
Using a slotted spoon, transfer the sausage meat to a small bowl. Let cool

Reduce the heat to medium and heat 8 tbsp butter in the same skillet. Add the fennel, celery, scallions and garlic and cook, stirring often, until the vegetables are tender, about 15 minutes.
Add the pears and wine, increase the heat to medium high and cook, stirring occasionally, until the wine is almost completely evaporated, about 5 minutes.

Increase the oven temperature to 400 F.
Butter a 13 x 9 x 2 inch baking dish.
Combine sausage, fennel mixture, parsley, marjoram, thyme, sage and 1 1/2 cups broth in a large bowl.
Add the cornbread and toss to combine: season with salt and pepper and let sit for about 10 minutes, then add the remaining 1/2 cup of broth and toss, adding more broth if necessary. (The bread should be moist not soggy)
Add the eggs and mix gently just to combine.
Transfer the dressing to the prepared baking dish and dot with the remaining 2 tbsp butter.

Cover the dressing with foil and bake until heated through, about 30 minutes.
Remove the foil and bake until the dressing is golden and crisp on top, 20 to 30 minutes longer.
Serve topped with the fennel fronds.

Asian flavors · Do-ahead · Soup · Whole30 compliant

Thai Pumpkin soup

October 28, 2013September 9, 2022 Belinda

3 1/2 lb winter squash, peeled and roughly chopped
2 tbsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a bit
3 – 4 tbsp Thai red curry paste
14 or 15 oz can coconut milk
4 cups chicken stock
fresh lime juice and sugar for seasoning
1 red chile, sliced, to serve

Heat the oven to 400 F

Toss the winter squash in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8 to 10 minutes until softened.
Stir in the curry paste for 1 minute, followed by the roasted squash, all but 3 tbsp of coconut milk and the stock.
Bring to a simmer, cook for 5 minutes, then fish out the lemongrass.
Cool for a few minutes, then whizz until smooth in the blender.
Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

Serve drizzled with the remaining coconut milk and scattered with chile, if you like

Do-ahead · Soup

Tuscan tomato and white bean soup

October 27, 2013September 9, 2022 Belinda

Gorgeous, smooth and velvety. Lovely for the Fall.

Serves 4

3 tbsp olive oil
1 onion, diced
4 cloves garlic, finely chopped
4 anchovy fillets, chopped
3 cups vegetable or chicken broth
1 28oz can good quality tomatoes, chopped
1 tbsp tomato paste
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried rosemary
1 14 oz can white beans, rinsed and drained
1 tbsp finely chopped fresh Italian parsley
finely grated Parmesan cheese, to serve

Heat 2 tbsp olive oil in a large saucepan.
Cook the onion for 5 minutes, stirring occasionally.
Add the garlic and anchovies and cook for 2 minutes.
Add the broth, canned tomatoes, tomato paste, salt, pepper and rosemary.
Reserve 1/3 of the white beans then add the remainder to the soup.
Stir to combine and bring to the boil.
Cover with a lid, reduce the heat to medium and simmer for about 10 minutes.
Remove from the heat and puree the soup in a blender or with an immersion stick blender.
Return the soup to the saucepan and stir through the reserved white beans to heat through.
Remove from the heat and stir in the fresh parsley and remaining tbsp of olive oil.
Serve sprinkled with parmesan cheese

Dessert · Do-ahead · Icecream · Nuts

Fig, port wine and pistachio ice cream

October 27, 2013September 9, 2022 Belinda

One word. Spectacular!!

2lbs fresh figs (about 20)
1/2 cup port wine, plus 3 tbsp
1 lemon, preferably unsprayed
3/4 cup sugar
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice
1/4 cup chopped pistachios

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium non reactive saucepan with 1/2 cup port wine and zest the lemon directly into the saucepan.

Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the figs are tender.
Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency.
Remove from the heat and let cool to room temperature.
Blend together with the cream, lemon juice and pistachios and 3 more tbsp of port wine.
Chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions

Do-ahead · Fish · Gluten Free

Easy, quick smoked trout mousse

October 24, 2013September 9, 2022 Belinda

This is something you can whip up in seconds! Thanks to James Martin for this recipe.

14 oz smoked trout
2 tsp creamed horseradish, optional
3 tbsp heavy cream
1 squeeze lemon juice
1 pinch black pepper

Flake the smoked trout and place in a mixing bowl with the creamed horseradish, if using, and the heavy cream.
Mash with a fork until well mixed and add a squeeze of lemon juice and season to taste with some salt and freshly ground black pepper.

Serve with hot buttered toast points!

Appetizer Vegetarian · Appetizers · Do-ahead

Marinated feta cheese with olives and capers

October 24, 2013September 9, 2022 Belinda

Perfect to have on hand for when people drop by. (not that they do in LA!) It’s a great starter for a dinner party and something you have already made at least two weeks earlier!

12 oz Greek feta cheese, cubed
2 large garlic cloves
1/2 tbsp mixed peppercorns
8 coriander seeds
1 bay leaf
2 tbsp capers, drained
1/2 cup Kalamata olives, drained (or your favorite olive)
fresh oregano or thyme sprigs
Olive oil to cover
A large preserving jar
Toasted french bread and chopped tomatoes at serving time

Cube the cheese
Thickly slice the garlic
Lightly crush the peppercorns
Pack the feta cheese into a large preserving jar with the bay leaf – interspersing with garlic, coriander/peppercorns, capers, olives and thyme and/or oregano sprigs
Pour in enough olive oil to cover the cheese
Close tightly and allow to marinate for 2 weeks

To serve, lift out the cheese/olives etc and place on hot toast, garnish with chopped tomatoes and drizzle some of the flavored oil marinade over it all

Appetizer Vegetarian · Appetizers · Do-ahead · Vegetable-related

Roasted butternut squash and ginger hummus

October 23, 2013September 9, 2022 Belinda

This is a really gorgeous hummus from Gordon Ramsey. Ras del hannout is well worth making and adds such an exotic flavor to the roasted butternut squash. With the fresh ginger and garlic added, it’s truly a winner.

Serves 8 to 10

1 butternut squash, (about 1 3/4lbs to 2lbs), peeled, seeded and cubed
2 garlic cloves, crushed
1 inch piece of fresh root ginger, peeled and finely chopped
Olive oil
Sea salt and freshly ground black pepper
1 tbsp tahini
1 15 oz can of chick peas (Garbanzo beans)
Juice of 1/2 lemon
Warmed or griddled pitta bread or flat bread to serve

For the ras del hannout
1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika

First make the Ras del hannout spice blend.
Break the cinnamon stick into pieces. Place in a dry pan with the cloves and all the seeds and toast over medium heat for about 1 minutes, until aromatic and the seeds are popping. (shake the spices in the pan as you heat them to prevent burning)
Once heated, remove from the heat and add the paprika.
Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder – sift it if necessary.
The spice blend will keep for up to three months if stored in an airtight container.

Preheat the oven to 350 F

Make the hummus.
In a large bowl, mix the cubed squash, garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the spice mix.
Season with salt and pepper and scatter in a single layer in a roasting tray.
Place in a preheated oven and cook for 30 minutes until tender all the way through.

Once the squash is soft, add the contents of the tray to a blender or processor, discarding the garlic skins first.
Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil.
Blend until smooth.
Taste and adjust the seasoning as necessary – you might need more lemon juice.

Transfer the hummus to a bowl and sprinkle with a little spice mix (I also used some fresh cilantro in the picture).
Drizzle with olive oil and serve with warmed or griddled pitta bread

Appetizer Vegetarian · Appetizers · Do-ahead · Nuts · Vegetable-related

Roquefort and walnut terrine with apple salad

October 23, 2013September 9, 2022 Belinda

Another killer appetizer!

8 first-course servings

2 cups walnuts (about 7 ounces)
1 lb Roquefort cheese, at room temperature
1 cup creme fraiche or sour cream
4 medium Granny Smith apples
2 tbsp plus 2 tsp fresh lemon juice
1/4 cup pure olive oil
2 tbsp Dijon mustard
1 tbsp plus 1 tsp balsamic vinegar
salt and freshly ground black pepper
Crust bread, for serving

Preheat the oven to 350 F
Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.

Line a 7 by 5 inch loaf pan with plastic, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.

Add the walnuts and creme fraiche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top.
Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.

Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tbsp of the lemon juice.

In a small bowl combine the remaining 2 tsp of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.

Unmold the Roquefort terrine and discard the plastic wrap.
Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4 inch-thick slices, rinsing and drying the knife after each cut.
Arrange the slices on small plates and serve with the apple salad and bread

Appetizers · Do-ahead · Gluten Free · Nuts · Vegan

Peanut Butter Hummus with cucumber dippers

October 21, 2013September 9, 2022 Belinda

For those peanut butter addicts!!!

3 tbsp creamy or crunchy peanut butter
3 tbsp fresh lemon juice
1 tbsp plus 2 tsp olive oil
1 clove garlic, crushed
1/2 tsp ground cumin (I use roasted)
1/2 tsp ground black pepper
3/8 tsp Kosher salt
1 (151/2 oz ) can chickpeas (Garbanzo beans) rinsed and drained
7 tbsp water
1 English cucumber, cut into 48 1/4 inch thick slices

Place the peanut butter in a small microwave – safe bowl; microwave at HIGH for 20 seconds.
Combine the peanut butter and the next 7 ingredients (through the garlic) in a food processor.
With the food processor running, slowly drizzle in the water/
Process until smooth.

Serve with the cucumber dippers