Prosciutto wrapped sea bass with roasted Autumn vegetables

April 12, 2014January 5, 2017 Belinda

I have been thinking about this recipe ever since I watched the “Barefoot Contessa” make it.
Finally I made it tonight with some modifications and it really is lovely with sweet roasted root vegetables, moist sea bass enclosed in the salty prosciutto, and the lovely woodsy flavor of the rosemary infused buttery lemon sauce.

Prep time 20 mins
Cooking time 1 hour
Serves 4, but is easily augmented

2 cups peeled, seeded and diced (1/2-inch) butternut squash
2 cups peeled and diced (1/2 inch) diced parsnips
2 cups peeled and diced (1/2 inch) diced carrots
Good olive oil
Kosher salt and freshly ground black pepper
1 tbsp minced garlic (about 4 cloves)
4 ( 7 oz ) fillets skinless sea bass fillets
6 to 8 thin slices prosciutto di Parma
1/4 lb (1 stick) unsalted butter, clarified butter or ghee
6 good sprigs fresh rosemary
3 tbsp freshly squeezed lemon juice
lemon wedges, for serving

Preheat the oven to 400 degrees

For the vegetables;
Put the butternut squash, parsnips and carrots in a large bowl.Finely cut 2 sprigs of the fresh rosemary and add to the vegetables. Sprinkle with 1 tbsp salt, 1 tsp pepper and the garlic. Add about 1/3 cup olive oil and toss together with your hands until well mixed together.
Line a shallow roasting tray with aluminum foil, spread the vegetables out in a single layer and roast for 30 mins, turning once during the cooking until they are tender and starting to brown.
Meanwhile, line another sheet pan with aluminum foil and place a baking rack on top of the foil.
Brush the fish fillets on both sides with olive oil and season liberally with salt and ground pepper.
Wrap each fillet with a slice or two of prosciutto to form a wide band around the center of the fillet.
Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes until barely cooked.
While the vegetables and fish are roasting, melt the butter over medium heat in a medium-sized saute pan.
Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes.
Discard the rosemary, stir in the lemon juice and set aside.
To serve, place the vegetables in the middle of a shallow bowl, lay a piece of the prosciutto wrapped fish on top.
Spoon the butter/rosemary sauce over the fish and vegetables.
Garnish with a small sprig of rosemary and a wedge of lemon and serve hot.

Warm Squash & Chickpea Salad with tahini sauce and cilantro.

February 14, 2014February 8, 2016 Belinda

This is a warm, filling, vegan salad. Lovely flavors and earthy.

Serves 4
2lbs butternut squash or other winter squash, cut into 1 inch cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
seal salt and black pepper
14 oz canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 mins if you want to soften the bite)
4 tbsp roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Heat the oven to 425 F

Toss the squash with the garlic, allspice, olive oil, some salt and pepper.
Place on a baking tray, optionally lined with parchment, in the oven for 25 minutes or until soft.
Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini.
Now thin with the water and olive oil and check for seasoning.
You should taste a balance between the nutty tahini and the sharp lemon.

To assemble the salad; Place the squash, chickpeas, red onion and cilantro in a mixing bowl.

Pour in the tahini sauce and remaining oil and toss carefully.
Season with salt and pepper

Vegetable sides · Vegetable-related

Roasted pesto, parmesan vegetable traybake

December 11, 2013January 10, 2016 Belinda

Yesterday, I did another traybake. I was on my own so decided to cut up a whole pile of vegetables, toss them with a container of pesto sauce from Trader Joes, lots of garlic, and when they were 3/4 through with the roasting, I threw at least half a container of grated Parmigiano Reggiano cheese over everything and roasted it till it was all melted and browned.
It was divine and so healthy!

Preheat oven to 350 F

Vegetables

You can choose whatever is in your fridge, but I used;
3 leeks, sliced into 1 inch slices
1lb Brussel Sprouts, trimmed
1/2 large cauliflower broken into florets
2 large red onions, cubed into 1 “ pieces
2 Delicata squash, unpeeled and cubed into 1” pieces
2 zucchini, cut into 1 “ slices

6 large cloves garlic, crushed

1 container Trader Joes pesto sauce (8oz)

6 oz (at least) grated Parmigano Reggiano

Put all the vegetables into a very large bowl then season well and add the garlic and pesto sauce.

Mix together well with your hands and tip all the contents out onto a large baking tray with shallow sides, like the one in the picture.

Roast the vegetables for 25 mins then turn all the vegetables to avoid burning and continue to roast for another 20 minutes.
Sprinkle with plenty of grated cheese and return to oven, turning the oven up to 400F for another 15 to 20 minutes until toasty and melted.

Serve on it’s own, or with a salad

Appetizer Vegetarian · Appetizers · Holiday Food · Salad

Roasted Delicata Squash, Pomegranate and Arugula Salad

November 23, 2013February 8, 2016 Belinda

This is a gorgeous show stealer for the Thanksgiving table. You can roast the Delicata squash the day before if there is no room in the oven on the day.

Serves 4 to 8

Salad
2 medium delicata squash, around 1 and 1/4 lbs total
1 tbsp olive oil
Fine grain sea salt
4 heaping cups baby arugula (or mixed greens if you prefer)
2/3 cup pomegranate seeds (or a generous handful of dried cherries or cranberries)
1/3 cup raw pumpkin seeds (pepitas) or pecans
4 oz Greek feta cheese, crumbled

Maple-balsamic vinaigrette
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp real maple syrup
1/2 tsp Dijon mustard
Freshly ground black pepper

Preheat the oven to 425 F
Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2 inch rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tbsp of olive oil and a sprinkle of sea salt.
Use your fingers to lightly coat all the surfaces of the squash with olive oil.

Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.

In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from the heat.
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.

Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

Yields 4 substantial side salads or up to 8 small servings.
To make this recipe vegan, skip the feta or serve it on the side.

Dairy-free · Meat · Poultry

Chicken, sausage and whatever you have in the fridge traybake.

November 16, 2013February 7, 2016 Belinda

This is the most simple, stunning dish you can have in your repertoire. You can throw it together in minutes and let it roast and caramelize for about 45 minutes and your whole meal is on one roasting dish.

All you need is a very large bowl, at least 16” diameter (great to have anyway) and a large shallow baking tray, minimum 16” x 12” x 1”

The other day I was working and we only had 1 hour before needing to be downtown for a concert.
I took out my large bowl and started to throw stuff into it, tossed it all in olive oil and fresh herbs, some salt and pepper and spices and threw it all onto the baking tray, tossed it in the oven and 45 minutes later, we had a really stunning meal.

You can vary the meat and vegetables according to what you have in your imagination/fridge

Serves 4

Preheat the oven to 350 F

1 lb organic boneless, skinless chicken thigh, each cut into 3 chunks (Don’t use breast, as it gets too dry)
1lb of sausage you like, chorizo, Sweet Italian, Spicy Italian, cut into 1 inch pieces
2 large onions, red or white, cut into 1 inch chunks
As many cloves of garlic as you want, peeled, and half of them crushed and half of them left whole
A yellow, red and/or orange pepper, cut into 1 inch chunks
1 lb cherry tomatoes, some halved, the others left whole
3 zucchini, cut into 1 inch chunks
1 eggplant, cut into 1 inch chunks
8 oz baby crimini mushrooms,
8 oz Brussel sprouts, halved
1/2 butternut squash, or 2 cups in 1” cubes
Very small potatoes, or cut up ones, as they need to cook till tender

Throw all this into the large bowl and toss together with;

1 tsp paprika, sweet, hot or smoked, depending on your preference
2 good handfuls fresh basil, torn
A good amount of Kosher salt and freshly ground black pepper
2 tsp dried oregano, or any other herb you fancy
Some dried chile, if you like a kick
Liberally glug in some really good olive oil, at least 1/4 cup

Mix it all together well so everything is well coated and then tip everything out onto the large roasting tray. Shake till it’s evenly distributed, then put into the oven until it’s starting to get browned and beginning to singe at the edges.
Remove from the oven, taste and re-season.

* Some crumbled feta or blue cheese can also go over everything in the last 15 minutes of cooking

You will start playing around with the flavors and ingredients, trying different combinations, vegetarian, more meat, less vegetables…. The worlds your oyster on this dish!

Do-ahead · Holiday Food · Nuts · Vegetable-related

Butternut squash, Brussels sprout and apple stuffing

November 15, 2013September 9, 2022 Belinda

A lovely stuffing filled with vegetables. This can go Gluten Free if you use a GF bread like millet.

Serves 6

1lb butternut squash, cut into 1/2 “cubes
1lb Brussel sprouts, halved
1 Gala apple, cut into 1/2 inch dice
2 shallots, thinly sliced
4 tbsp olive oil, divided into 2 tbsp and 2 tbsp
1 cup onion, diced
1 cup celery, diced
10 thick slices of a bread of your choice: crusty sourdough dry cornbread, whole grain, GF….
*Prior to preparing the recipe, leave the bread out for a day to become slightly dry, then cut into cubes
1 1/2 cups vegetable,chicken or turkey broth (plus extra as needed)
1 tbsp fresh rosemary, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped
1/3 cup dried cranberries
1/3 cup pecan or walnut halves, halved again
Sea salt and pepper to taste

Preheat the oven to 400 F

Toss the squash, Brussel sprouts, apples and shallots in 2 tbsp oil and season well with salt and pepper.
Roast till the vegetables are very tender, even until the Brussel sprouts are a little burnt at the edges and remove from the oven.

Reduce the heat to 350 F

Heat the other 2 tbsp oil in a large deep pan. Saute the onion and celery till translucent, abut 5 to 8 minutes.
Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, broth, cranberries, pecan or walnut halves and seasonings.
Stir the mix till the broth has almost entirely absorbed into the toasted bread.
Transfer to a baking dish or sheet and bake at 350 F for about 30 minutes.
Serve hot.

Grains · Salad · Vegan

Couscous with dried apricots and roasted butternut squash

November 3, 2013February 8, 2016 Belinda

Another Ottolenghi gem. I love this combinations of Fall flavors.

1 large onion, thinly sliced
6 tbsp olive oil, divided
Scant 1/2 cup dried apricots
1 small butternut squash, peeled, seeded and cut into 3/4 inch dice
1 1/2 cups uncooked couscous
1 cup chicken or vegetable stock
pinch of saffron threads
3 tbsp fresh tarragon, coarsely chopped
3 tbsp fresh mint, coarsely chopped
3 tbsp Italian parsley, coarsely chopped
1 1/2 tsp ground cinnamon
grated zest of 1/2 lemon
Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 F
Place the onion in a large frying pan with 2 tbsp of the oil and a pinch of salt.
Saute over medium high heat, stirring frequently, for about 10 minutes, until golden brown. Set aside.

Meanwhile, pour enough hot water from the tap over the apricots just enough to cover them. Soak them for about 5 minutes, then drain and cut into 1/4 inch dice.

Mix the diced squash with 1 tbsp of the olive oil and some salt and pepper. Spread the squash out on a baking sheet, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

While waiting for the butternut squash, cook the couscous. Bring the stock to a boil with the saffron threads. Place the couscous in a large heatproof bowl and pour the boiling stock over it, plus the remaining 3 tbsp of olive oil. Cover with plastic wrap and leave for about 10 minutes; all the liquid should be absorbed.

Use a fork or a whisk to fluff up the couscous, then add the onion, butternut squash, apricots, herbs, cinnamon and lemon juice. Mix well with your hands, trying not to mash the butternut squash.
taste and add salt and pepper if necessary.
Serve warmish or cold

Poultry

Creamy chicken with butternut squash and porcini

October 31, 2013February 7, 2016 Belinda

Such rich, earthy flavors with tender moist chicken and a creamy, smooth sauce.
This can be prepared the day before then popped back in the oven to heat through before your guests arrive.

Serves 4

1/2 oz pack of dried porcini mushrooms
3 1/2 lbs whole organic chicken legs or thighs (I used boneless, skinless chicken thighs which worked well)
1 lemon, halved
2 tbsp olive oil
2 tbsp butter
1 small onion , finely chopped
10 oz butternut squash, peeled, seeded and cut into 1/2 inch cubes
4 oz chestnut mushrooms, roughly chopped
10 fl oz carton heavy cream

Soak the porcini mushrooms in 1/2 pint of hot water for 30 mins.
Skin the chicken (if it isn’t already) and rub the cut side of the lemon over them.
Heat the oil in a heavy pan, large enough to hold all the chicken in one layer
Add the chicken and brown on both sides. Transfer to a heavy casserole dish with a lid.

Heat the oven to 350 F
Melt the butter in a medium pan. When it stops foaming, add the onion and 1 tsp salt, then saute until pale gold.

Meanwhile, remove the porcini from the water (saving the water) and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.

Add the porcini and butternut squash pieces to the onion and saute for 5 minutes.
Add the fresh mushrooms and cook for 5 minutes more, stirring frequently.
Stir in the cream, 4 – 5 tbsp of the porcini water and seasoning if you wish.
Simmer uncovered for 10 to 12 minutes until slightly reduced, then pour over the chicken.

Cover and cook in the oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or chicken broth if the sauce becomes a little dry.

Appetizers · Holiday Food · Vegetable-related

Roasted butternut squash, spinach and feta tartlets topped with pine nuts.

October 27, 2013November 3, 2018 Belinda

Once the cooler weather arrives, I just love cooking with pumpkins and squashes. This is a twist on the Greek dish, Spanakopita but has the addition of roasted butternut squash and pine nuts to add sweetness, along with the spinach and feta cheese. So good!!
You can also add sweet potato instead of the squash and replace the dill with other chopped herbs, like parsley or basil or use sun dried tomatoes, or some diced bacon with the onion. If you don’t like feta cheese, try parmesan or mozzarella or even a blue cheese.

6 sheets filo (phyllo) pastry, thawed
2 cups peeled, diced small butternut squash
5 tbsp extra virgin olive oil
1 onion, finely chopped
1 bunch fresh spinach (around 8 oz) stems removed, chopped
1 tbsp finely chopped fresh dill
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 oz feta cheese, crumbled
1 tbsp melted butter
2 tbsp raw pine nuts

Preheat the oven to 350 F
Toss the diced squash with 1 tbsp of olive oil, place in a single layer on a baking tray and cook for 15 minutes.
While the squash bakes, heat 2 tbsp olive oil in a frying pan over a medium heat.
Cook the onion for 6 minutes, then add the spinach and cook for 4 minutes, stirring regularly.
Stir in the dill, salt and pepper and remove from the heat.
Stir in the crumbled feta and baked squash (keep the oven heated to 350 F) and set aside.
Combine the remaining 2 tbsp olive oil with the melted butter in a small bowl.
Place 2 filo sheets side by side on a work surface and brush each sheet evenly with the butter-oil mixture.
Place 2 more sheets on top and brush with butter-oil, then repeat once more.
Cut each stack into six 5 inch squares, for a total of 12 stacks with 3 sheets each.
Lightly grease a standard 12 cup muffin pan with butter-oil mixture.
Place each square filo stack into a muffin cup, pressing gently to mould the pastry into the bottom.
Spoon 1/4 cup of the spinach-pumpkin filling into each and fold the extra pastry back over the filling, roughly crumpling around the edges so that the filling is still exposed.
Brush the edges with the remaining butter-oil mix.
Sprinkle pine nuts in the middle of each tart.
Bake for 18 minutes, then remove from the oven and transfer the tarts from the muffin pan to a cooling rack.
Let cool slightly then serve.

Variation ; Instead of making 12 muffin-size tarts, you can make four individual pie-sized tarts or one larger pie