Congratulations to the Thanksgiving comment contest winner: Amy from Eggs on Sunday! Thank you to everyone who participated-your comments were a joy to read!

If the words kale, swiss chard, and collard greens strike a note of fear in your heart, then this recipe is for you. Actually, it is more of a method than a recipe but I can promise you that it will change the way you look at these dark leafy greens forever.

All of the current research points to the fact that dark leafy greens are good for you, like really good for you, since they are loaded with calcium, vitamin C, vitamin B6, manganese, and iron. Their nutritional benefits are highlighted by the fact that they thrive in the colder months so they are of great use during the late fall, winter, and early spring.

When they are young, dark leafy greens can be eaten raw and you will usually see little swiss chards floating around in a mesculin salad mix. However, as they grow they become a bit tougher (with strong fibers that are great for your colon but a bit tough to chew) and their bitterness increases, which isn’t always pleasing to some palates. A nice slow braise will tenderize and sweeten dark leafy greens and the technique is easy to master.

braised greens: a quick how-to:

I learned this method from my friend Porsche during my externship at Three Stone Hearth, a community supported kitchen (CSK) in Berkeley, CA.

*This recipe can easily be made vegetarian by substituting butter for the bacon and vegetable stock for the chicken stock.

• 2 bunches dark leafy greens (swiss chard, kale, collard greens)
• 3 cups chicken stock
• 1 tablespoon of butter or extra-virgin olive oil
• 2 slices of bacon, thinly sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup Parmigianno-Reggiano for garnish

I start by prepping the greens with a quick bath and rinse, followed by a dry in the salad spinner.

Next I like to separate out the stems from the leaves, thinly slicing the stems (to help them break down more quickly) and then rolling up and slicing the leaves (chiffonade). Now the greens are ready for the hot tub.

Heat the chicken stock in a small saucepan set over medium heat.

Place a large pot over medium-high heat and add the butter (or extra-virgin olive oil). Add the bacon and cook until the fat renders out and the bacon begins to crisp. Add the onions, garlic, and red pepper flakes and stir. Cook for 3 minutes or so, until the onion becomes translucent. Add the greens and toss to coat, allowing the greens to quickly wilt. Turn the heat to medium-low.

Using a ladle, add about a 1/4-1/2 cup of chicken stock to the greens and stir. Allow the liquid to dissolve and repeat the process. You don’t need to be right on top of things, but try not to let the greens get too dry. The greens should cook for about 25-30 minutes.

Use tongs to remove the greens from the pot and transfer onto a serving plate. Garnish with a bit of Parmigianno-Reggiano and serve. These greens are also a great addition to pastas, pizzas, or egg dishes.

check out more ways to cook leafy greens:

101 Cookbooks: Kale Recipes

Kalyn’s Kitchen: Red Kale Omelet for Two

Smitten Kitchen: Spaghetti with Swiss Chard & Garlic Chips

With Thanksgiving looming on the near horizon, I’ve been tweaking recipes for holiday sides and trying to balance family traditions with new recipes to shake things up a bit. I was a bit enamored with the potato-leek soup I posted last week, so much so that I enjoyed it for breakfast for four days straight. In an effort to confirm that leeks and potatoes are in fact best friends I baked this gratin. I am happy to report that it was delicious and that leeks and potatoes should be combined whenever possible. Now onto the contest!

thanksgiving contest:

With Thanksgiving quickly approaching, I thought it would be fun to hear about your holiday stories, cooking experiences, questions, tips, and ideas. For those of you with a bit of a writer’s block (happens to me all the time) here are some jumping off points:

• Do you cook the same thing every year or do you like to try new recipes?
• Any Thanksgiving success stories or misses?
• Fun tips or ideas?
• Favorite memories?
• Do you order take-out for Thanksgiving?

All you have to do is share a note in the comment section below to enter to win a treat in the mail. Easy as that.

So what’s the prize? One of my favorite cookbooks from my library - Biba Caggiano’s Italy al Dente. A cookbook I have used for inspiration many times, it is loaded with recipes for pasta, risotto, gnocchi, and polenta - perfect for the cool winter nights ahead. I picked up this cookbook at a used bookstore in Berkeley, so it is a little loved (with a note from someone’s grandma), but I always find the best cookbooks are passed along with a bit of wear.

I’ll be picking the winner at random on Thursday, 11/20. If you get the big prize, I will notify you by email.

So please share your stories and definitely try out this gratin recipe!

For this recipe I like to slice the potatoes as I build the dish, which prevents them from browning. If you prefer to prep all of ingredients ahead of time, it would be best to keep the peeled and sliced potatoes in water and then pat them dry before building the gratin.

Potato Leek Gratin
(serves 6 as side dish)

• 3 cups cream
• sea salt
• fresh ground black pepper
• small pinch of nutmeg
• 2 leeks
• 2 tablespoons butter (divided)
• 1 clove of garlic, peeled
• 2 pounds Yukon gold potatoes
• 1 tablespoon butter, softened
• 2 cups grated cheddar cheese

Preheat the oven to 375F.

Bring the cream up to a slight simmer (enough so it is slightly warm) in a saucepan set over medium-low heat. Add a pinch of sea salt, fresh ground black pepper, and nutmeg. Stir to combine.

Remove the root and dark green parts of the leek and discard. Slice the leek in half lengthwise to create a half moon. Place the sliced leeks in a colander and rinse to remove any dirt & debris (leeks tend to accrue quite a bit of dirt). Dry with a towel. Set a large saute pan over medium-high heat and add 1 tablespoon of butter. Add the leeks and saute until they have softened, about 3-5 minutes. Remove the leeks from the heat to cool.

Check on your cream to ensure that it is still at a gentle simmer and slightly warm.

Rub the inside of a baking dish with the garlic clove (I like to use a 10″ round baking dish). Smear the remaining 1 tablespoon of butter along the bottom and sides of the dish. Add a bit of the warm cream to the bottom of the dish, just enough to thinly cover the bottom of the dish. Peel and thinly slice a potato (about 1/8 inch) and arrange on the bottom of the baking dish so they overlap a little bit. Top with a handful of the leeks and a handful of the grated cheese, then cover with the warm cream. Repeat the process until you have used up your ingredients or you reach the top of your baking dish. I like to finish the top of the gratin with a good dose of leeks so they get nice and crispy.

Bake in the oven for 30 - 45 minutes or until the top of the gratin is golden brown and the potatoes are creamy and soft.

more seasonal gratin recipes:

101 Cookbooks: Spanish Rice Gratin

La Tartine Gourmande: Red Kuri Squash Gratin

Cooking with Amy: Cardoon Gratin

If you are looking squeamishly at this title and racing for the delete button, please take a moment and reconsider.

Anyone still there??

Believe me, this is good stuff. These crispy chicken livers are kind of like a more earthy and rich chicken nugget. They are perfect over polenta, served with a mixed green salad, or eaten on their own with a dipping sauce (even ketchup works).

Fried chicken livers are a long-time staple of southern cuisine, proving that southerners will fry anything and it will be delicious. I first ran across this dish at Clyde Common in Portland, OR, where they gently pan-fried the livers to achieve a nice tenderness. My second introduction to this dish was at Lolita in Cleveland, OH. Here they opted for a quick deep-fry to achieve more of a crunch. I have to say that I preferred the deep-fry, but either way, these little bites were delicious.

I served the crispy chicken livers over a dollop of polenta loaded with cheddar cheese. The creamy polenta was a nice contrast to the crunchy chicken livers. For the polenta I used De La Estancia, an organic brand from Argentina that cooks very quickly because of the variety of corn and fine size of the grind (without being pre-cooked or instant). I am planning on doing a slow-cooked polenta post in the near future, but for now look for the De La Estancia brand and follow the directions on the package or check out Heidi’s Polenta Recipe at 101 Cookbooks.

As for frying at home, I really, really recommend purchasing a deep-fry appliance that automatically gauges the temperature. I bought a pretty basic one at Costco a while back for under fifty dollars and while I don’t fry too often, the appliance makes life much easier (and much more safe). I like to use peanut oil for frying since it offers a neutral taste and tolerates high heat well.

Crispy Chicken Livers
(serves 4-6)

• 1 pound chicken livers
• sea salt
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups fine bread crumbs
• peanut oil, for frying

Set your deep fryer to 375F.

Rinse the chicken livers and then pat dry. Trim off any excess strings, cut them in half, and season with sea salt on both sides.

Set up a breading station by arranging three large, shallow bowls. Fill the first one with the flour, the second one with the eggs, and the third with bread crumbs. At the end of the breading station place an empty baking sheet or large plate. Using tongs, dip the chicken liver in the flour and shake to remove excess. Then dip it in the egg, again shaking to remove excess. Finally, dredge in the breadcrumbs, pressing so the chicken liver is well coated. Place the breaded chicken liver on the empty baking sheet and repeat the process until all of the chicken livers have been breaded.

Before you fry, arrange a layer of paper towels underneath a cooling rack next to your fryer. Depending on the size of your fryer add a few of the chicken livers at a time (in mine this is about 4 chicken livers) and fry until golden brown, about 3 minutes. Remove them from the fryer and lay them out on the cooling rack, draining onto the paper towels. Season the fried livers with a pinch of sea salt and then repeat the process until all of the livers have been fried.

If you have a lot of livers and need to keep them warm, say for a party, set your oven to 250F and place the ones that have been drained and seasoned in the oven while you fry the remainder. They are best served rather quickly out of the fryer so don’t hold them in the oven for too long.

not into frying? try a chicken liver pate recipe for your next party:

feelgood eats: chicken liver pate

White on Rice Couple: Four Spice Chicken Liver Pate

Simply Reicpes: Pate Maison

Having grown up in the northeast, I know that it is perfectly normal to wear shorts out and about one day and need a parka the next. So after a weekend of warm weather I was not surprised to encounter a few flurries this morning while I walked my dog, Skyler. It was a subtle reminder to begin to put on gloves and a winter hat and make sure the ice scraper makes its way into the car.

To be honest, I am a bit nervous about this winter and the cold days ahead. After two years of living in the Bay Area I am worried that I have become accustomed to life where the weather is generally nice all of the time. Am I ready for the windchill, icy roads, brushing the car off, and the way my pant legs always seem to get wet and icky no matter how careful I am? Eek.

While I may not be jumping for joy over winter’s potential gloominess, there is one bright spot on the horizon: soup.

I am a soup fanatic and I’ll eat it anytime of the year, but there is something special about soup during the cold weather months. When the temperature drops my soup-making goes into high gear and I usually put together a big batch of soup over the weekend for nibbling throughout the week. Since soup holds up well and reheats quickly it is the perfect after-work snack to help take the chill out of the day.

This potato leek soup is incredibly easy to make and hits the spot as far as comfort food goes. With only a few ingredients and a straightforward technique, I can promise you that regardless of your kitchen skills your soup will taste better than anything that comes out of a can or a restaurant kitchen.

I pulled this recipe from One Potato Two Potato by Roy Finamore and Molly Stevens, a cookbook that offers endless potato possibilities. The authors credit this recipe to Chef Tom Colicchio who runs the Craft group of restaurants and also hosts Top Chef on Bravo. I liked Chef Colicchio’s technique of adding the liquid gradually (just like risotto) and it really transmitted a balanced broth/potato flavor the finished soup. The authors recommended leaving the soup chunky, but after tasting I decided that I really wanted the silky, smoothness that a puree offers - either way this soup is delicious.

Tom Colicchio’s Potato-Leek Soup (One Potato Two Potato)

(serves 4-6)

• 2 slices of bacon, diced
• 3-4 leeks, white and pale green parts thinly sliced
• sea salt
• fresh ground black pepper
• 3 cups chicken stock
• 2 pounds yukon gold potatoes, peeled and diced
• 2 tablespoons butter
• 1 bunch chives, minced (for garnish)
• extra-virgin olive oil (for garnish)

Place the diced bacon in a large pot and set over medium heat. When the bacon starts to brown (but is not quite crisp), add the leeks, a pinch of sea salt, and fresh ground black pepper. Cook the leeks for 8-10 minutes, until the leeks become golden.

Meanwhile, in a separate pot set over medium-high heat, bring the chicken stock up to a simmer.

When the leeks are ready, add the diced potatoes and cook until they begin to soften, about 5 minutes. Pour in about 1/2 cup of stock so it just covers the bottom of the pot. Bring the stock to a simmer, stir, and then add another 1/2 cup of stock. Repeat this process until you have added all of the stock.

Allow the soup to simmer until the potatoes are tender and can easily be crushed with a wooden spoon. When the potatoes are ready, stir in the butter and taste to adjust any seasonings. At this point you can serve the soup as is or puree it (using an immersion blender, regular blender, or food mill).

more potato & leek soup recipes:

Eggs on Sunday: Potato Leek Soup with Tarragon

Simply Recipes: Ham, Potato & Leek Soup

Garden of Eating: Potato Leek Soup with Fennel & Herbs

Cooking with Amy: Leek & Potato Soup

Now that you’ve established your risotto chops with the classic recipe, it’s time to play. Basically anything can be added to a risotto but I’ve found it’s best when limited to two or three additions (I think this holds true for pizza too). I pulled this recipe from Jamie’s Italy, a cookbook that I refer to time and time again for inspiration and it never disappoints.

To be honest, I haven’t always gravitated towards fennel. I tend not to go crazy for the licorice/anise flavor and I don’t prepare it raw too often. However, this fall I’ve been going bananas for roasted fennel, which brings out a sweetness and softens the licorice flavor. Roasted fennel can be added to salads, pizzas, pastas, and risotto, or eaten on its own.

Fennel has been more commonly used in Mediterranean cuisine (but is gaining popularity among chefs in the United States), and was known as “marathon” in ancient Greece. According to Greek myth, fennel was awarded to Pheidippides, the famous messenger who ran 26 miles from Sparta to Athens to deliver news of the Persian defeat. So the grueling 26-mile modern marathon can actually be traced back to fennel.

Although the roasted fennel may have the interesting history and is undoubtedly the star of this recipe, the chili flakes and ricotta elements also play an important second fiddle. The chili brings in a little heat that is a nice contrast to the sweet fennel; the ricotta helps pull everything together, offering a nice cool contrast to the creamy, warm risotto.

fennel & chili risotto with ricotta
(serves 4-6)

• 1/2 teaspoon fennel seeds
• 2 bulbs of fennel, finely sliced, herby tops reserved
• 2 cloves of garlic, peeled and minced
• extra-virgin olive oil
• sea salt
• fresh ground black pepper
• 1 classic risotto recipe
• 1 teaspoon chili flakes (or more if you like heat)
• zest of 1 lemon
• 1/4 cup ricotta

Preheat the oven to 400F.

Pound the fennel seeds into a powder using a pestle and mortar or a spice grinder. In a medium bowl place the fennel powder, sliced fennel, minced garlic and a dash (2 tablespoons) of extra-virgin olive oil. Mix to incorporate. Season with a generous pinch of sea salt and a crank of fresh ground pepper. Place in the oven and roast for 15-20 minutes, until the fennel is tender and begins to brown.

Prepare the classic risotto recipe.

When the risotto is just about finished, add the chili flakes and roasted fennel and stir to incorporate. Finish the dish by garnishing with the reserved fennel tops, lemon zest, and a dollop of ricotta. Serve as soon as you can.

101 Cookbooks: Meyer Lemon Risotto with Barley

Smitten Kitchen: Risotto al Barolo

Becks & Posh: Autumnal Risotto

Cook & Eat: Crispy Risotto Cheese Balls

Risotto is a creamy, hearty, and incredibly satisfying dish that is a perfect antidote to a chilly fall evening. It seems to me that there is a bit of mystique surrounding cooking risotto at home. Yes, it does require attention, but not constant attention. Yes, you have to stir, but not constantly stir. Yes, there is a bit of technique involved, but it’s really not that difficult. My advice: if you haven’t whipped up a delicious meal of risotto at home, it is definitely worth giving it a try.

Before you jump into your risotto-making, it is best to start with a simple recipe that will allow you to focus on technique and get the hang of things (kind of like how my mom had me learn to drive in the empty church parking lot before we took to the road). Don’t worry, this classic risotto recipe is delicious and perfect in its simplicity. If you are anxious to add ingredients we’ll be jazzing things up with another risotto recipe later this week.

Keys to Risotto Success:

Rice - My choice for top-notch risotto is Canaroli (I buy from Lotus Foods). Arborio is another popular choice (and available in most markets).

Liquid - The cooking liquid serves two purposes; it plumps/cooks the rice and also adds the flavor. Thus it is important to use a quality, homemade stock that will incorporate the best flavors into the risotto (check out this post on feelgood eats for an easy way to make chicken stock). Canned/boxed stocks are heavier on the sodium and lighter on the rich stock flavor (go for a boxed organic stock in a pinch). A better option is to find a local Italian or specialty deli/market that sells store-made stocks, which are higher in quality - these can be frozen and thawed quickly. When cooking, make sure the broth is hot. Usually a little bit of wine starts the cooking process; this gives a bit of an acidic bite and adds to a complexity of flavor.

Patience - Don’t dump in too much liquid at a time. The key is to create an easy braise, allowing the rice to slowly accept the liquid. The rice and broth should bubble gentle throughout the cooking process; if the heat is too high, the liquid will be absorbed too fast and the result will not be creamy but instead more like a mush.

Stirring - It is not necessary to stir constantly, so don’t imagine yourself chained to the stove for 20 minutes. What the stirring motion does is help the rice release starch, resulting in risotto’s signature creaminess (without the cream). It also prevents the rice on the bottom from being scorched. So stir frequently about every 2 minutes or so, and stir with a broad stroke, sweeping the rice off the bottom of the pot. I usually perform other tasks in the kitchen while the risotto cooks (so I am close enough to be attentive but not attached).

Cooking Time - This will depend on the age of the rice, the type of pot, and the heat. It is one of those “it’s ready when it’s ready” situations, but usually it takes less than 20 minutes to prepare. In the words of one of my favorite cookbook authors, Biba Caggiano: “During the last few minutes of cooking you need to watch the risotto like a newborn baby - very carefully.” As the risotto finishes, taste frequently as it gets to the point of tenderness but still retains its texture. As the risotto nears being finished, take the time to adjust any seasonings (add more butter/Parmigiano-Reggiano as needed) or remove the risotto from the heat because it is ready to enjoy.

I’ll finish with a quote from Paul Bertolli an alum of Chez Panisse and author of Chez Panisse Cooking:

• “There is one point at which risotto is done; when all the elements conspire in a union of flavor, texture, and consistency, a timeless moment in cooking.”

**If you have any risotto tips and tricks that you would like to share, please drop a note in the comment section below.

Simple Risotto
(serves 4-6)

• 6 cups chicken stock
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup onion, finely minced
• 2 cloves of garlic, minced
• sea salt
• 2 cups Aborio or Carnoroli rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Heat the broth in a medium saucepan and keep warm over medium heat.

Melt 2 tablespoons of butter and 1 tablespoon of extra-virgin olive oil in a large, heavy-bottomed skillet set over medium heat. Add the onion, garlic, and a pinch of sea salt and cook, stirring until the onion has softened, about 3-5 minutes. Add the rice and stir quickly so the fat coats the rice and it begins to lightly fry, about 1-2 minutes. Add the wine and keep stirring until it is almost reduced.

Ladle about 1/2 cup of the simmering chicken broth into the rice (or enough to barely cover the rice). Cook and stir frequently until the broth has almost been completely absorbed. Repeat the process of adding stock, stirring, and allowing the rice to absorb the liquid for about 15 minutes, keeping your heat at a steady simmer.

At this point the rice should be nearly finished. Stir in the the remaining butter and the Parmigiano-Reggiano (reserving about 1/4 cup for garnish). Stir well. Taste the rice to determine if it is done; it should be tender but firm to the bite (al dente, not mush). If the rice has not finished cooking, continue to add broth in the same manner described above. If you run out of broth, substitute with hot water.

Enjoy as soon as possible - risotto is best when it goes right to the table.

Yesterday I woke up to the first snowfall and I have to admit after two years of living in the Bay Area’s mellow climate I am not sure if I am ready for a Vermont winter.

It does help that last week I received my first winter CSA package from Pete’s Greens, and it was loaded with goodies: greens, carrots, onions, potatoes, and delicata squash. If you aren’t familiar with delicata squash you’ll have to give it a try, with a sweet and nutty taste I think it blows away the more popular butternut and acorn squash varieties.

Sometimes I find that the squash section of the grocery store can go a bit unlabeled, making it hard to figure out what is what. Thankfully the folks at Culinate recently published a squash glossary that should make picking out the right squash a bit easier.

This recipe comes from one of my favorite cookbooks Sunday Suppers at Lucques by Chef Suzanne Goin, it’s a great book to add to your cookbook shelf.

warm delicata squash salad (adapted from Sunday Suppers at Lucques)
(serves 4)

• 2 pounds delicata squash
• sea salt
• 5 tablespoons extra-virgin olive oil
• 8 ounces mixed greens
• 1 shallot, minced
• 3 tablespoons red wine vinegar
• 4 slices bacon
• 1 cup crumbled blue cheese
• 1 cup roasted walnuts

Preheat the oven to 425F

Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a cutting board and use a knife/peeler to remove the peel. Slice the squash width-wise into 3/4 inch thick wedges. Arrange on a baking sheet and season with a good pinch of sea salt and a splash of extra-virgin olive oil (2-3 tablespoons), mix so the ingredients are well combined. Place in the oven and roast for 30 minutes, until tender and slightly browned.

Place the mixed greens in a medium mixing bowl. In a small bowl whisk together the red wine vinegar, 2 tablespoons of extra-virgin olive oil and a pinch of sea salt and crank of fresh ground pepper.

Stack the bacon on top of each other and then slice into thin strips (lardons) about 3/8-inch wide. When the squash is just about done, heat a large saute pan over medium-high heat. Add the bacon lardons and cook until the bacon browns a bit and is just crispy. Turn the heat to medium and add the minced shallots, cook for 1 minute. Remove the pan from the heat and add in the vinaigrette.

Use a spoon to pour the vinaigrette over the salad greens, being careful not to over dress the salad. Top with the roasted squash slices and garnish with blue cheese and walnuts. Serve while still warm.

more squash starters:

Orangette: Butternut Squash and Chickpea Salad

101 Cookbooks: Roasted Pumpkin Salad

The Wednesday Chef: Delicata & Celery Root Puree

Halloween has never been my favorite holiday. I don’t care for thrasher movies, I don’t like costumes, and I really don’t enjoy too many candies. My spirit was further broken a couple of years ago when I had to work on Halloween and decided to put the candy out in a basket on my porch with a “please take a handful sign.” I bet you can imagine how that went - twenty minutes later no candy, no basket.

I haven’t totally sworn off Halloween. I do enjoy a good pumpkin carving (although my sister is the carving star in my family), I like the sound of leaves crunching as you walk around town, and I think that is fun to see the kids all geared up and racing around. In an effort to try to get in the spirit I connected with a few friends to offer up some seasonal, whole-foods based holiday treats - perfect for munching on while you spend the night answering the door.

Check out these great recipes!

Amy's Pumpkin Chocolate Chunk Bars

Kristin's Pumpkin Cookies

Tiffany's Bewitched Apples

Sue's Butternut Squash Cupcakes

I have been playing with butternut squash a bit, mixing it here and popping it in there, and this recipe is one of the outcomes. These treats kind of defy categories, they are either a savory cupcake or a sweet muffin, I can’t pin it down. So if you are feeding a sweet tooth it would be best to bump up the sugar a bit, but if your like me and lean towards the savory, these treats are a really interesting and fun way to finish up a meal.

The inspiration for this recipe developed from two different sources. One is from Jamie Oliver’s new cookbook Jamie at Home and the other is Vanilla Garlic a food blog with a great listing of cupcake recipes. I think a candy corn would have been a fun garnish and give it a Halloweenishness, but I didn’t want to bring a bag into the house and risk a cavity.

If you aren’t familiar with butternut squash check out Kalyn’s Kitchen for great tips on how to peel and cut-up butternut squash. Since this recipe uses a puree I opted to include the peels and all (a little more nutrition and a little less work) so all you need to do is give the squash a nice scrub down to ensure it is free of dirt.

Butternut Squash Cupcakes (adapted from Jamie at Home and Vanilla Garlic)

(yields 12)

• 1 medium butternut squash, scrubbed, halved and seeds removed
• sea salt
• 1 tablespoon extra-virgin olive oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 large eggs
• 1 cup softened butter
• 1 cup brown sugar
• 1/2 cup maple syrup

Preheat the oven to 375F.

Cut the squash in half lengthwise, remove the seeds, and place on a baking sheet. Season with a good pinch of sea salt and drizzle with a splash (1 tablespoon) of extra-virgin olive oil. Place in the preheated oven and roast for 45 minutes or until the squash is tender and can be easily pierced by a fork.

In a medium bowl combine the flour, a pinch of salt, baking powder, baking soda, cinnamon, and nutmeg. In another medium bowl vigorously whisk together the eggs, butter, sugar, and maple syrup.

Place the roasted squash in a food processor and puree. Add the wet ingredients and pulse until well combined then slowly add the dry ingredients. Don’t overdo the mixing, all you are looking to do is combine the ingredients into a nice, smooth batter.

Place cupcake liners in a cupcake/muffin pan and pour in the batter. Place in the oven and bake for 20-25 minutes, or until the cupcakes spring back to the touch and a toothpick inserted into the center comes out clean. Remove from the muffin tin and allow to cool on a wire rack.

Top with a bit of maple-yogurt cheese frosting and serve.

Maple Yogurt Cheese Frosting

• 1/4 stick unsalted butter
• 5 ounces yogurt cheese
• 1/4 cup maple syrup
• scant 1/8 cup powdered sugar (optional)

Using an electric hand mixer, beat butter on medium-high speed until light and fluffy (about 2 minutes). Add yogurt cheese and beat until combined. Add the maple syrup and powdered sugar and beat for 5 minutes (scraping down the sides of the bowl as needed). Taste and adjust sweetener levels to your liking.

While I have pantry space dedicated to my slow-cooker, it spends most of its days living on the counter. It’s not that I am too lazy to put it away (well, maybe sometimes) but I actually end up using it every other day because it is just that handy. For example, yesterday morning I browned the meat, sauteed the vegetables and then chucked everything into the slow-cooker. When I got home, the house smelled great and dinner was ready to go - it doesn’t get any better than that.

This is a fun and simple recipe that was inspired by Kristin at the Kitchen Sink, who posted a great Beef Stew Recipe a couple of weeks ago. If you haven’t checked out Kristin’s website, zip over there and give it a look. I am always impressed by the variety of recipes she churns out, especially considering she is just starting off her law career!

My inspiration from Kristin’s site was furthered by an unusual source: a six-pack of local beer that just didn’t work for me. This is not a cut on Wolaver’s (who is one of my favorite Vermont brewers and a huge supporter of local farmers) but I just couldn’t get on board with their seasonal pumpkin ale. It’s probably more an issue with my palate since I am not a huge pumpkin ale person. So if you see it in the stores don’t let this discourage you from giving it a try (and if you see their oatmeal stout definitely bring that home-it is top notch). While the pumpkin ale might not be my first choice for a sipping beer, I thought it might be an excellent choice for braising and it worked perfectly in this recipe.

While the pumpkin ale is certainly a highlight of this stew, there is a little technique twist that I picked up in the America’s Test Kitchen Family Cookbook that really sent this dish over the edge. The folks in the test kitchen recommended placing the potatoes in the slow-cooker whole along the edge. Before serving, remove the potatoes, give them a quick mash, and then mix the mash back into the stew. This thickens the stew without any need for flour or a roux, saving time and making this recipe gluten-free - a great trick and a great outcome!

beef in wolaver’s pumpkin ale

(serves 4-6)

• 4 strips of bacon, thinly sliced
• 2 pounds chuck or stewing beef, trimmed and cut into chunks
• sea salt
• fresh ground pepper
• 1 medium onion, chopped
• 4 garlic cloves, minced
• flour for dredging
• 5 carrots, peeled and chopped (1-inch pieces)
• 2lb red or fingerling potatoes
• 1 bottle Wolaver’s Pumpkin Ale (or other ale or stout)

Set a large frying pan over medium high heat and add the bacon slices. Cook until the bacon begins to get crispy. While the bacon cooks, pat the beef dry with a paper towel and season with sea salt and fresh ground pepper. Add the onions and garlic to the pan and cook until translucent, stirring occasionally, about 3-5 minutes. Transfer the bacon, onions and garlic to the crock-pot, keeping the drippings in the pan. Dredge the beef in the flour, then shake off the excess and add the beef to the pan. Turn the beef so it is nicely browned on all sides and then transfer it to the crock-pot.

Arrange the carrots and potatoes along the exterior side of the crock-pot. Pour in the bottle of ale until it covers about 3/4 of the beef. Set on low for 6-8 hours.

Remove the potatoes to a bowl before serving and roughly mash. Transfer the mashed potatoes back to the crock-pot and stir. Taste and adjust any seasonings. Serve with toasted bread and thick slices of cheddar cheese.

more beef stew options:

Kalyn’s Kitchen: Beef Stew with Dried Mushrooms

The Perfect Pantry: Slow Cooked Beef & Green Chile Stew

Hedonia: Azorean Beef Stew

You might recognize these as Sloppy Joe’s, but when I ran across a wiki article that mentioned that they are also known as Yip Yips I had to go with it. Yip Yips is just way too much fun.

Turns out what I have always called Sloppy Joe’s has a bunch of aliases: Yip Yips in southeast Illinois, Wimpies in northeastern Pennsylvania, and Slushburgers in the midwest. What do they all have in common? Ground beef, ketchup, seasonings, and a big mess.

If you haven’t had a Yip Yip in a while (like say, since you were in elementary school) it’s worth taking a chance and giving them a try. I promise you that these will taste a lot better than anything served up over the school lunch counter.

I also boosted the traditional recipe a little bit by adding in a good dose of spinach and red peppers (similar to my additions to the turkey meatball sub a couple of weeks ago). There are a wide variety of ketchup choices out there, and I know everyone has their personal favorites. My recommendation is to avoid labels that include high fructose corn syrup; there are a lot of new brands that use cane sugar instead. My favorite is Stonewall Kitchen’s Country Ketchup. If you can find it, give it a try-it will knock your socks off.

Yip Yips
(serves 4-6)
•    1 tablespoon extra-virgin olive oil
•    1 cup chopped onion (about ½ medium onion)
•    sea salt
•    1 cup chopped red pepper (about 2 medium red peppers)
•    4 cups spinach (packed), finely chopped
•    ½ teaspoon chili powder (or more to taste)
•    ½ teaspoon ground mustard
•    ½ teaspoon garlic powder
•    ½ teaspoon red pepper flakes
•    1 pound ground beef
•    fresh ground black pepper
•    red wine vinegar to taste
•    4-6 hamburger buns

Heat the oil in a large skillet set over medium-high heat. Add the onion and a pinch of sea salt and sauté, stirring frequently, until they have softened and become translucent, about 3 minutes. Add the red pepper, spinach, chili powder, ground mustard, garlic powder, and red pepper flakes. Sauté, stirring frequently for 3-5 minutes.

Make room for the ground beef by pushing the vegetables and seasonings to the side of the skillet. Add the ground beef to the skillet with a pinch of sea salt and a crank of fresh ground black pepper. Break the beef up with a wooden spoon and stir frequently. When the beef has browned and cooked through, stir in the vegetables so everything is well incorporated.

Turn the skillet down to medium-low. Pour off about ½ of the juices that have accumulated in the skillet. Stir in the ketchup and cook for 15 minutes, or until the ketchup has reduced a bit and the flavors have blended.

Finish with a splash of red wine vinegar to brighten up the mix. Spoon onto the hamburger buns and enjoy!