Winter

Butternut Squash Polenta

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Butternut Squash Polenta

Somehow polenta has gotten the reputation of being difficult to cook. That you have to stand over it and stir and stir, and if you stop for even one moment, your lovely silky cornmeal will turn into a brick of yellow concrete. To that I say “pshaw!” [Matt says: I don’t know where she gets these expressions, I really don’t.]

The truth is, make sure the liquid (which could be water, milk, broth or a combination) is hot, and whisk the polenta in slowly, making sure it doesn’t clump. Once it’s all mixed in, you can cover the pot and just stir it every ten minutes or so, and it will be perfect and ready to serve in 30 to 40 minutes.

This recipe, which was inspired by Melissa Clark, has grated butternut squash in it, which gives it a lovely vegetal sweetness. We used it to make Polenta With Sausage and Onion, but it would be great for any dish that you would have polenta with. I’ve changed the recipe slightly because I like using coarse rather than finely ground polenta. I also added a little milk to the liquid, increased the amount of squash and decreased the butter.

Don’t use quick-cooking polenta for this. Not just because it doesn’t taste the same, but it also won’t give the squash the time it needs to cook.

Nerd Tips:
  • Avoid de-germinated cornmeal (the germ has been removed to increase its shelf life), as it’s not a whole grain. We really love Wild Hive Farm‘s Polenta but use any long-cooking brand you like.
  • Traditional polenta is made with water but you could substitute a portion with broth or milk if you want a richer flavor.
  • We sometimes add mascarpone which makes it especially creamy and rich.
  • Leftover Polenta will solidify into the shape of the container in which you store it. You can slice or cube it and then roast, grill, or pan-fry it. To make it creamy again, warm it slowly over low heat with a little broth, milk, or water, and stir. It won’t be quite as creamy as it was originally, but it should still be pourable.

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Polenta With Sausage and Onion

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Butternut Squash Polenta With Sausage and Onion

This is the topping that we made to go on the Butternut Squash Polenta. It’s one of those really satisfying, but incredibly simple recipes that barely takes any prep. Once you’ve got the polenta going, you can relax, have a little wine (since you’ve already opened it to make the sauce so, why not?), do a little chopping, and you’re ready to cook.

There aren’t a lot of ingredients in this so use the best quality sausage you can get. It works well with pork but I really love using turkey sausage from DiPaola‘s. You can get it at several farmers’ markets around New York City but sadly, we have’t seen it around here yet.

A great vegetarian option would be to use cannellini beans. Rinse them well and sauté them with a little olive oil, garlic, rosemary and chile flakes. 

This was adapted from Melissa Clark’s version. I wanted a bit of a sauce to go with it so I added the wine and mustard. The result is a delicious, savory, quick and easy dinner.

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Roasted Sunchokes with Garlic and Herbs (Jerusalem Artichokes)

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Roasted Sunchokes (Jerusalem Artichokes)

Roasted sunchokes (also called Jerusalem Artichokes) make a fantastic side dish. They’re creamy on the inside with crispy edges and a mild, nutty flavor. They also happen to be packed with vitamins.

A couple of weeks ago, Matt’s sister Hayli got us tickets to see Asaf Avidan at Irving Plaza (quick aside: along with The Ritz and CBGB, Irving Plaza was the place to see hardcore, punk and ska bands when I was in high school. To this day, it still feels wrong to be in there without a mohawk and zebra-print creepers on.)

Anyhoozle, the show was great fun (thanks Hayli!) and since we stayed around Union Square, we got to walk around the Greenmarket before we headed back on the train. (I love living in Beacon, but I do miss that damn market. Seriously, there is nothing else like it). Since we were wandering, we didn’t really want to carry loads of stuff but I just couldn’t resist picking up some sunchokes, which are in season right now.

Roasted Sunchokes (Jerusalem Artichokes)Now you may be saying to yourself “Hmm, that looks suspiciously like the grizzled, terrifying hunk of old ginger I found hiding behind my refrigerator when I moved last year.” And it’s true that these aren’t the most attractive vegetable in Earth’s garden of delights but we wouldn’t let a trivial thing like that stop us from enjoying something so delicious, would we? Good answer.

Sunchokes are also known as Jerusalem Artichokes for some reason (they are neither from Jerusalem, nor are they related to artichokes. Go figure, but they are part of the sunflower family so that at least makes some sort of sense.) Whatever you like to call them, they have a lovely nutty flavor which some people say reminds them of water chestnuts. 

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Pasta With Butternut Squash and Bacon

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Pasta With Butternut Squash and BaconDown side: Polar Vortex Episode 2 (The Revenge of  Polar Vortex) will not go away and this latest storm dumped another FOOT of snow on us. We had a burst pipe, a flooded (frozen) basement and our street looks like a luge track from Sochi.

Up side: Pasta with a creamy, bacony sauce and lots of butternut squash!

Pasta With Butternut Squash and Bacon

Okay, down-side wins but since winter refuses to behave, at least make some yummy, cozy dishes while it’s still frigging freezing out.

I’ve mentioned before how much I adore butternut squash so when I saw Melissa Clark’s recipe for pasta with parsnips, I decided to adapt it.  I’ve made a few changes (other than substituting the main vegetable, obviously). I used shallots instead of leeks because I just like them and always have them on hand. I also added a little bit of garlic and chili flakes.

The result is delicious. A little smoky from the bacon, sweet from the butternut squash. Yum.

Pasta With Butternut Squash and Bacon

 Nerd Tips:
  • This recipe gives you tips on peeling and seeding a butternut squash.
  • Bacon is better for this because it’s smoked but pancetta will work as well.
  • Don’t stir the squash too much or it will turn to mush (I resisted a “squashed” joke here. You’re welcome)
  • Any short-cut pasta will work well here.

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Salted Caramel Brown Sugar Pots de Crème

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Salted Caramel Brown Sugar Pots de CrèmeGo ahead, call me a curmudgeon, a cynic, an eye-roller. A grump, a sourpuss, a grumbler. A killjoy, a grouser, a mutterer. A crab, a sorehead, a miserablist. A gloomy Gus, a doubting Thomas. Go on, I can take it. 

The truth is, I think Valentine’s Day is a crock of $&@%.

I think it’s a made-up holiday designed to make single people feel bad and coupled people spend money. It’s a scam, people! *
 
Now, while I may be an anarchist at heart, I am also a hypocrite so, while I don’t require a fancy dinner out, I do enjoy a nice Valentine’s Day dessert. 
 
(*Full disclosure – I’m married to a wonderful man who has taken me out many times to delicious, romantic Valentine’s Day dinners. I still think it’s a scam, but a girl can only take the moral high-ground so far before someone waves a confit duck leg under her nose and then all bets are off.) 

Salted Caramel Brown Sugar Pots de Crème

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Braised Short Ribs with Beer and Hoisin

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Braised Short Ribs with Beer and Hoisin
Served with boiled fingerling potatoes and Asian Cabbage and Fennel Salad.

One of the few benefits of living in an area where terms like “polar vortex” and “snow-mageddon” are bandied about is that you have the right, nay, the duty, to pull out the crockpot or dutch oven and put something yummy in it.

(Nerdy Game of Thrones warning ahead) Seriously, it’s so cold right now, all I want to do is curl up by my squid-themed fireplace, grab my adorable direwolf puppy, and eat something delicious.

Unfortunately I don’t have a fireplace, squid-themed or regular, and my direwolf hates the cold even more than I do. But I can definitely manage the delicious part.

Short ribs are great because they’re not terribly expensive, taste amazing and are incredibly easy. The only things you need to remember are to use the right cut for the recipe you’re making and leave yourself enough time to cook them low and slow.

In fact, I’m a huge fan of making them a day ahead. They actually taste better when they’re reheated, plus it’s so much easier to de-fat the sauce when it’s cold. Win-win. The only problem with making them in advance is that on the day you cook them, your house will smell like delicious short ribs that you will have to wait to devour. Lose-lose!

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