Cauliflower and Brussels Sprouts Gratin
Adapted from www.epicurious.com.
Warm and comforting, this will surely become a new favorite (try it at Thanksgiving!).
- 1 1/2 lbs. Brussels sprouts, trimmed, quartered lengthwise through the cores
- 1 1/2 lb. head of cauliflower, trimmed, cut into small florets
- 2 1/2 c. heavy whipping cream
- 1/2 c. chopped shallots
- 1 Tbs. chopped fresh sage
- Salt & pepper
- 1 1/2 Tbs. olive oil
- 1/2 c. dry breadcrumbs (plain)
- 1/2 c. pine nuts, lightly toasted
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 1/2 cups Parmesan cheese, divided
Directions: Preheat oven to 375˚F. Fill a large bowl with ice and cold water. In a large pot of salted boiling water, cook the Brussels sprouts for 2 minutes. Add the cauliflower and cook until all the vegetables are crisp-tender, about 2 minutes. Drain and transfer immediately to the bowl of ice water, submerging them to stop the cooking. Drain well.
In a large saucepan, stir together the cream, shallots, and sage, and bring to a boil. Reduce heat to a simmer, and reduce the mixture to about 2 1/2 cups, about 10 minutes. Sprinkle with salt and remove from heat. Set aside.
In a large skillet over medium heat, warm the oil. Add the breadcrumbs and cook, stirring, until they begin to brown, about 2 minutes. Transfer to a small bowl and allow to cool. Stir in the pine nuts and parsley, then sprinkle with salt and pepper.
Lightly butter a 9x13-inch baking dish. Sprinkle with salt and pepper, then with 1 c. of the Parmesan. Layer the Brussels sprouts and cauliflower over the cheese, and sprinkle with the rest of the Parmesan. Pour the cream mixture over the vegetables, and cover the dish with aluminum foil.
Bake covered for 40 minutes. Uncover, then top evenly with the breadcrumb topping, and bake uncovered for 15 more minutes. Enjoy warm. Serves 10-12.
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Pork Tenderloin with Cranberries
Adapted from www.paleoleap.com.
Roasted pork tenderloin and cranberries are roasted in the same dish in this festive fall dinner.
- 1 Tbs. olive oil
- 2 tsp. cinnamon
- 2 1 lb. pork tenderloins
- salt & pepper
- 2 Tbs. butter
- 1 onion, minced
- 2 cloves garlic, minced
- 1 1/2 cups fresh cranberries
- 1/4 c. honey
- 3/4 c. chicken stock
Directions: Preheat oven to 375˚F. In a small bowl, stir together the olive oil and cinnamon. Brush the pork with the cinnamon mixture, and season generously with salt and pepper.
Melt the butter in an ovenproof skillet over medium-high heat. Brown the pork tenderloins in the skillet, then transfer to a plate and set aside. Use the same skillet to sauté the onion and garlic over medium heat. When golden brown, add the cranberries, honey, and chicken stock to the skillet. Bring to a boil, and scrape the bottom of the skillet to release any browned bits into the sauce. Return the tenderloins to the skillet. Place in the oven and roast for 15-20 minutes, until a meat thermometer reads 140˚F-145˚F in the thickest part of the meat, being careful not to overcook. Serve the pork tenderloin with the cranberries on top. 4 servings.
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Turkey Sausage and Mushroom Spaghetti Squash Casserole
Adapted from www.cupcakesandkalechips.com.
- 1 medium spaghetti squash (3 1/4- 3 1/2 lbs)
- 1 tsp. olive oil
- 1 small onion, chopped
- salt & pepper
- 1 clove garlic, minced
- 1 lb. turkey sausage, casings removed, (or Italian sausage)
- 10 oz. crimini or button mushrooms, trimmedand sliced
- 28 oz. crushed tomatoes
- 15 oz. ricotta cheese
- 1 c. shredded mozzarella
- 1/4 c. grated Parmesan cheese
Directions: Preheat oven to 375˚F. Prick the squash all over with a sharp paring knife. Place on a rimmed baking sheet and bake until tender when pierced with a knife, about 1 hour 20 minutes, flipping halfway through the cooking time. Remove from oven and set aside to cool. When cool enough to handle, slice in half and scoop out the seeds. Use a fork to scrape out the flesh in long strands. Place in a large bowl and set aside.
Increase oven heat to 400˚F. In a large sauce pan over medium heat, sauté the onion in olive oil for 3-4 minutes, until it starts to soften and becomes translucent. Season with salt and pepper and add the garlic. Continue to cook for 1-2 minutes. Add the sausage and cook until mostly cooked through, crumbling it with the back of a wooded spoon. Stir in the mushrooms and cook for 5 minutes, then pour in the crushed tomatoes and cook until heated through. Pour the sauce over the spaghetti squash and toss to combine. Transfer to a 9x13-inch baking dish. Top with dollops of ricotta, then the shredded mozzarella and grated Parmesan. Bake for 20-25 minutes, until the cheese is melted and lightly browned, and the casserole is heated through. Allow to rest for 5 minutes before serving. Serves 8.
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Cranberry Sauce with Pears and Cardamom
Adapted from Bon Appetit.
Chinese five-spice powder, cardamom, and pears make this more intriguing than the usual cranberry sauce.
- 1 c. frozen cranberry juice concentrate (thawed)
- 1/2 c. sugar
- 3 c. chopped Bartlett pears, firm but ripe
- 12 oz. fresh cranberries
- 1 1/2 tsp. cardamom
- 1/2 tsp. Chinese five-spice powder
Directions: In a heavy saucepan, combine cranberry juice concentrate with sugar. Stir over medium heat until the sugar dissolves. Turn the heat to high and bring to a boil. Mix in the pears, cranberries, cardamom, and Chinese five-spice powder and simmer until pears are tender and the cranberries burst, about 8 minutes. Remove from heat and allow to cool completely, then refrigerate until chilled. This will keep covered in the refrigerator for up to three days. 6 servings.
Pan-Fried Pasta with Butternut Squash, Fried Sage, and Pine Nuts
Adapted from www.thekitchn.com.
Butternut squash is excellent paired with pasta, because it gets creamy and rich, and almost coats it like a sauce. Pan-frying all the ingredients at the end deepens the flavor and turns the pasta very slightly crispy and toothsome.
- 1 medium butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1 small onion, diced
- 3 cloves garlic, minced
- olive oil
- salt & pepper
- 1/2 c. fresh sage leaves, chopped, divided
- 1 lb. farfalle pasta
- 3/4 c. toasted pine nuts
Directions: Preheat oven to 375˚F. Toss the squash with the onion, garlic, some olive oil, salt and pepper, and 1/2 of the sage leaves. Spread in a single layer on a large rimmed baking sheet and roast until squash is tender, about 40 minutes. Cook the pasta in a large pot of boiling salted water until al dente. Drain, and place in a large mixing bowl. Fold in the squash mixture, and set aside. Heat two tablespoons of oil over medium-high heat in a very large, deep skillet. Fry the remaining sage leaves in the hot oil until they just begin to shrivel up, and transfer immediately to a plate with a slotted spoon. Lightly sprinkle with salt, then smash with the back of a spoon.
Add the pasta and squash to the skillet (if your skillet isn’t large enough to cook everything at once without crowding, do this step in two batches, so that the pasta pan-fries, and doesn’t steam). Stir in the fried sage, and sauté, stirring frequently, until the pasta turns crispy on some of the edges and is heated through. Stir in the pine nuts and cook an additional minute. Serve hot. Serves 4.
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Fettuccine with Brussels Sprouts, Cranberries, and Bacon
Adapted from www.saveur.com.
This multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
- 4 slices bacon, cut into 1/2-inch pieces
- 12 oz. Brussels sprouts, trimmed, sliced lengthwise in half
- 1 onion, sliced
- 1 c. chicken broth
- 1/4 c. dry vermouth
- 1/2 c. dried cranberries, coarsely chopped
- 6 oz. fettuccine
- 2 oz. Parmesan, shredded
- salt & pepper
Directions: In a large, heavy skillet, cook the bacon over medium heat for about 7 minutes, until crisp. Transfer to a paper towel-lined plate with a slotted spoon and set aside. Raise the heat to medium-high, and place the Brussels sprouts cut-side down in the bacon fat. Cook undisturbed, about 2 minutes, until they begin to crisp and brown. Stir in the sliced onion, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the broth, vermouth, and dried cranberries, and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then cover, reduce heat to medium, and cook until the Brussels sprouts are tender, about 10 minutes. Cook the pasta in a large pot of salted boiling water until just al dente. Drain, reserving 1/4 c. of the cooking liquid. Transfer the fettuccine to the skillet, and toss to coat in liquid. Stir continuously over medium-high heat for 1-2 minutes,until most of the liquid is absorbed. If it seems too dry, add some of the pasta water, a tablespoon at a time. Sprinkle with salt and pepper and serve topped with Parmesan cheese and the prepared bacon. 2 very large servings.
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Butternut Squash and Spelt Salad with Goat Cheese and Toasted Almonds
Adapted from www.thelemonbowl.com.
This hearty, healthy salad could be made with quinoa as a base if you’d prefer something gluten-free. A vinaigrette made with lemon juice and parsley is faintly Middle Eastern in flavor and goes wonderfully with the roasted squash, almonds, and creamy goat cheese.
- 1 c. uncooked spelt, soaked overnight in water to cover, drained and rinsed
- 4 cups peeled and cubed butternut squash
- 1/4 c. olive oil, divided
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 1 lemon, juiced and zested
- 1 c. thinly sliced scallions
- 1/2 c. roughly chopped parsley
- 1/4 c. sliced almonds, toasted
- 4 oz. goat cheese, crumbled
Directions: Preheat oven to 350˚F. Line a baking sheet with parchment or a silpat. Place the drained spelt in a saucepan and cover with fresh water. Simmer, covered, for about an hour, until tender. Drain well and set aside. In a large bowl, toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper.
Arrange on the baking sheet and roast until tender, 20-25 minutes. In a small bowl, whisk together the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice and zest. Stir in the chopped parsley. In a large serving bowl, fold together the cooked spelt with the roasted squash, scallions, toasted almonds, and goat cheese. Add the vinaigrette and stir to combine. Adjust seasoning if needed. Serve warm or at room temperature. 6 servings.
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