Butternut Squash & Fennel Strata

The streets are soaked. Our carpet seems to be waterlogged. The windowpanes outside are flecked with rain. Olive, our dog, is perpetually wet. It's been raining for a week straight. I'm not complaining. I love rain, but most Californians don't. They have no clue what to do with themselves when it rains. It's apocalyptic. Where's the sun!? Why has it forsaken us!? The rain took such a toll I was even given a day off due to "weather." After wallowing in the couch for far too long I peeled myself off & made something. A strata. That is, an egg-y, cheese-y casserole of sorts. I gushed over eggs before. So I won't do it again. Well, I won't do it much. I'll just say, try this one.


Butternut Squash & Fennel Strata, for 6 - 8
adapted from Smitten Kitchen & Gourmet
1 small butternut squash, peeled, cubed & boiled
1 large bulb fennel, sliced finely
1 large onion, finely chopped
3 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. freshly grated nutmeg
1 small loaf French or Italian bread, cubed in 1-inch cubes
2 c. coarsely grated Manchego
1 c. finely grated parmesan
1 c. milk
9 large eggs
2 tbsp. Dijon mustard


Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper & nutmeg and continue cooking for one minute. Stir in fennel & pre-cooked* butternut squash & sauté a moment longer. Remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes, one-third of squash/fennel mixture and one-third of each cheese. Repeat layering twice with remaining bread, veggies & cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl & pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

*To pre-cook the butternut squash, peel it & cut it into 1" or so cubes. Boil in water or chicken stock for 7 - 9 minutes, or until fork tender.

One year ago today: Spiked Cauliflower Macaroni & Cheese

Simple Supper: Parmesan Polenta with Eggs and Roasted Mushrooms

Why are eggs so fantastic? I'm convinced they have magical powers. They can be incarnated so many different ways. Scramble, fry, poach, you know them all, I'm sure. Until recently I never considered an egg as a topping, so to speak. Now I'll plop a fried egg on top of most anything: salads, pastas, stir-frys. Runny yolks are especially impressive over this earthy polenta dish.

Parmesan Polenta with Eggs and Roasted Mushrooms, for 3
courtesy of The Kitchn
1 lb mushrooms
1/8 c olive oil
1/4 tsp. pepper flakes
1/4 tsp. coarse salt
1/2 c. polenta
1 c. milk
1 c. water
pinch salt
1/2 c. shredded Parmesan or Romano cheese
3 eggs
chives for garnish

Preheat oven to 475. Chop mushrooms into 1/2 inch pieces then toss mushrooms with oil, pepper flakes, and salt on a baking sheet. Spread in single layer and roast until browned, about 10 mins.

Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.

While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking.

Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

Kitchen to table time: 20 minutes

One year ago today: Bourbon Hot Tea Toddy & Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

Caprese Pork Chops with Crème Fraîche

Growing up I wasn't interested in tomatoes unless they were in the form of ketchup squirted generously over of a heap of fries. I didn't put up too much of a fuss if they were served, but I didn't seek them out either. I believe there was a brief period where I feigned tomato hatred, but I think that was just to be contrary. Well, somewhere along the way I changed my mind. It probably had something to do with home-grown tomatoes & simple summer salads. Regardless, I love 'em now. Can't get enough. One of my newly minted favorite ways to enjoy the modest fruit is roasted. The slow, dry heat almost caramelizes them & they become so much more, for lack of a better word, tomato-y. They're lovely with a hunk of crusty bread or in a salad, but they're really sublime nestled on top of a crisp parmesan pork chop & a bed a fresh basil.

Caprese Pork Chops with Crème Fraîche, for 2
Parmesan Pork Chop adapted from Giada De Laurentiis

1 large egg, lightly beaten
1/2 c. italian style bread crumbs
1/2 - 1 c. grated parmesan
2 pork loin chops
3 tbsp. olive oil
3 ripe roma tomatoes, sliced in wedges
4 - 6 fresh basil leaves, whole
1 tbsp. or so crème fraîche
salt, to taste
pepper, to taste

Pre-heat the oven to 300F. Line a baking sheet with parchment paper or a nonstick baking sheet (such as a silpat) & arrange the tomato wedges on it. Drizzle them with about half of the olive oil & salt & pepper them to taste. Bake for 1 1/2 - 2 hours, or until they become a deep shade of red & have lost most of their moisture.

The last 30 minutes or so that the tomatoes back, cook your pork chops. Begin by lightly beating an egg in a wide-mouthed bowl (or pie plate). Sprinkle the parmesan on a plate & the bread crumbs on another. You should have three plates (or bowls) to work from at this point. Begin by coating the chops, one at a time, with parmesan, then egg, then bread crumbs.

Heat the remaining olive oil in a skillet & cook the chops about 7 minutes on each side, or until the outter crust is golden brown & the center of the chop registers 150F on a meat thermometer.

Top with a drizzle of crème fraîche, basil leaves & roasted tomato wedges. Sprinkle with a bit more parmesan if you like.

Atlantic Cod alla Fiorentina

Why are fried foods so comforting? It probably has something to do with that crispy, crunchy golden crust. Fried foods aren't always easy on the tummy though. That's why fried fish is a wonderful compromise. It's light & doesn't sit in the pit of your stomach like other fried goods. Flakey, mild fish is the perfect foil to a crisp, rich crust. Not to mention, fish cooks up quickly & requires minimal oil. Nestled in a bed of tangy tomato sauce, Florentine style (alla Fiorentina), this fish sprinkled with fresh basil is a delightful combination of flavors & textures.

Atlantic Cod alla Fiorentina

2 6 oz. cod fillets
1/4 - 1/2 c. all-purpose flour

2 tbsp. olive oil
salt to taste
pepper to taste
1/2 c. tomato sauce
6 - 8 cherry or grape tomatoes, halved
2 cloves garlic, minced

6 basil leaves, chopped

Salt & pepper the fillets then dredge them in flour. Cook in the olive oil over medium-high heat until the crust is golden (about 3 minutes on each side). Remove the fillets from heat & set aside. In the same pan, saute the garlic until fragrant then add the tomato sauce, tomatoes, salt & pepper. Simmer for 10 - 15 minutes until the tomatoes begin to pop. Nestle the cod fillets in the sauce & serve.

Simple Supper: Polenta Chicken Tartlets

Last week I found myself catering an anniversary party with only 3 days notice. I had to think of lots of simple little bites -- & quick! After racking my brain for a bit I remembered these little treats that I caught on my favorite guilty pleasure. Perfect for a snack-night supper or an impromptu cocktail party, these polenta chicken tartlets pack such visual punch no one would ever guess that they only took a few minutes to whip up. Oh, they taste pretty good too!

Polenta Chicken Tartlets, makes 24+ tartlets

recipe adapted from Giada de Laurentiis

2 c. roasted, shredded chicken

1 c. pesto

1 "tube" prepared polenta, cut in 3/4" thick rounds

1/4 c. dried cranberries

In a bowl combine the pesto & shredded chicken. Top each polenta round with 1 tbsp. of the chicken pesto mixture. Top the chicken with a few dried cranberries. Serve at room temperature.

Guest Post: Chicken Carbonara

I've been itching to play host to a guest post for a while now & when Ray so graciously made me dinner the other night it seemed like a better time than ever to introduce one. Here's what Ray has to say:

"Laura takes good care of me. Faithful readers of this blog will agree based on the relentless deliciousness that rains down like tummy gold every week from this page. However, Grad school has proven to be even more work than I had anticipated, which means long hours and very little time to help with or make dinner like I was able to before. But to keep from getting rusty with my kitchen skills, Laura challenged me to make dinner the other day and I accepted. A lover of all things hearty, I opted to go the pasta with cream sauce route. Taking a trip through the interweb tubes I came across Giada’s recipe for Chicken Carbonara. Designed for a family of 4, I cut the ingredients roughly by half and what followed was deliciousness. Let’s watch."

Learn a little bit more about Ray & his work here.

Chicken Carbonara
1 tsp. olive oil
3 oz. thinly sliced pancetta, chopped
1 tsp. minced garlic
1 1/4 c. whipping cream
1/2 c. freshly grated parmesan
4 large egg yolks
1/3 c. chopped fresh basil leaves
1/3 c. chopped fresh Italian parsley leaves
salt
1/2 lb. spaghetti
2 c. coarsely shredded chicken (from 1 roasted chicken)
freshly ground black pepper
1/4 c. chopped walnuts, toasted
1/2 tbsp. finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Simple Supper: Mushroom & Sweet Pea Pappardelle

In another life I must have been Italian because I can't ever seem to satisfy my lust for pasta. Really. I lurve the stuff. Anything that can be whipped up so quickly & still be so yummy is okay by me. So, in a rush out the door for Star Trek (yes, we're nerds) Ray & I slurped down a nice little dinner of mushrooms, sweet peas, & whole wheat pappardelle. We drenched it in a yummy cream sauce & sprinkled it with fresh herbs. The perfect spring meal for all of you readers in a rush.

Mushroom & Sweet Pea Pappardelle, for 2
1 handful whole wheat pappardelle, cooked al dente
2 c. white & crimini mushrooms, sliced
1 small handful fresh basil, chopped
2 sprigs fresh oregano, chopped
1 c. frzn. green peas
3 cloves garlic, minced
1 tbsp. olive oil
1 c. dry white wine
1/4 c. sour cream
salt to taste
pepper to taste


Bring a pot of salted water to boil. Meanwhile, saute the garlic until fragrant in 1 tbsp. olive oil (4 minutes). Toss in the mushrooms, peas & a bit more olive oil, salt & brown them (about 5 minutes). Add the wine & cook over medium heat until the wine has reduced by half (about 6 minutes). While the wine is reducing, add the pasta to the boiling water & cook until al dente (about 8 minutes).

Once the wine has reduced add the sour cream & half of the fresh herbs. Salt & pepper to taste. Once cooked, drain the pasta & add it to the mushrooms. Toss together & serve with the remaining herbs.

Torta di Carciofi e Spinaci

There's something soothing about the modest combination of spinach & ricotta. It's nutty, creamy, flavor is so familiar -- reminiscent of childhood favorites like stuffed shells & lasagna. So, after last week's brief unintended cooking hiatus Luisa's torta stuffed with ricotta & artichoke hearts looked just perfect. 

This Italian meat (or in this case, vegetable) & cheese pie can be likened to a quiche or fritatta with a lighter, flakier crust. I like to use puff pastry, but some folks prefer a good pizza dough. Which ever you choose, a torta makes a nice & comfy dinner.

Torta di Carciofi e Spinaci, serves 6 - 8

recipe adapted from The Wednesday Chef

1 sheet puff pastry, thawed
10 oz. artichoke hearts
1 c. frozen spinach, thawed & drained
1 tbsp. olive oil

20 grates of nutmeg
2 sprigs thyme
1/2 c. fresh parsley, minced
1 c. ricotta cheese
1/2 c. grated parmesan cheese
2 eggs

1/2 tbsp. salt
1/4 tbsp. pepper

In a medium sauté pan brown the artichoke hearts over low heat for 20 - 30 minutes in olive oil. In the last 10 minutes add the thyme & spinach to heat through. Remove the mixture to a large cutting board & coarsely chop the hearts. Let cool for 15 minutes.

While the mixture cools, butter a 10" or 12" round oven-safe baking dish & line it with the puff pastry. Some will hang over. Leave this for later.

In a medium bowl, combine the ricotta, 1 egg, & parmesan cheese. Grate in the nutmeg & add the salt & pepper. Fold in the artichoke mixture & pour into the puff pastry. Fold the remaining pastry over the filling & brush with the remaining egg. (You can sprinkle with a bit more parmesan at this point if you're a fiend like me!). Bake for 45 - 50 minutes & let cool for 10 before serving.