Tag: crostini

Combine autumn spices and slow cooking techniques for a Thanksgiving meal to be grateful for

Butternut Squash, Pear, and Walnut Crostini with Blue Cheese Whipped Ricotta

It’s the season of all things pumpkin spice, and the delicious, warm flavours we love at this time of year have inspired this dish. We’re giving butternut squash and pears a gentle roast in a cloak of cinnamon and nutmeg and laying them on toasted crostini with a whipped blue cheese ricotta. It’s the perfect savoury bite to kick off a Thanksgiving meal.

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Servings: 4

Ingredients Method

Ingredients

  

Whipped blue cheese ricotta

• 1 ½ ounces mild blue cheese such as a Danish Blue
• ½ cup ricotta
• 1 teaspoon extra-virgin olive oil
• Black pepper to taste

Squash mixture

• 3 cups finely diced butternut squash
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon hot smoked paprika
• ¼ teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 ½ cups finely diced pears
• ½ cup walnuts chopped in pea-sized pieces

Crostini

• 1 baguette sliced on the bias
• 2 teaspoons extra-virgin olive oil divided
• 1 tablespoon chopped fresh thyme leaves to garnish
• 1 teaspoon honey to garnish

Method

 

1. For whipped blue cheese ricotta, combine all ingredients in food processor. Process for approximately 60 seconds, until light and airy. Remove to airtight container, cover, and refrigerate.
2. Place baking sheet in oven and preheat to 400°F.
3. For squash mixture, in large bowl, toss butternut squash with cinnamon, nutmeg, paprika, salt, and olive oil. Arrange on preheated baking sheet in even layer. Roast for 10 minutes.
4. Meanwhile, add pears to same bowl and toss to coat with remaining oil and seasonings. After 10 minutes, add pears to baking sheet and roast for an additional 10 minutes, stirring well to combine. Lastly, add walnuts and roast for a further 2 to 3 minutes, stirring occasionally to prevent burning. Remove from oven and keep warm.
5. For crostini, arrange baguette slices on second baking tray and drizzle or brush with 1 teaspoon olive oil. Turn slices over and drizzle or brush with remaining 1 teaspoon oil. Bake for 10 minutes, until golden brown, flipping halfway through.
6. Spread whipped blue cheese ricotta mixture on each toasted baguette slice and top with squash mixture. Repeat with remaining baguette slices. Garnish with thyme leaves, drizzle with honey, and enjoy.

Braised Chicken and Rice with Cardamom, Cranberry, and Orange

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Servings: 6

Ingredients Method

Ingredients

  

• 6 chicken thighs bone in, skin removed
• 1 teaspoon ground cardamom
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove finely chopped
• 1 cup thinly sliced shallots
• 4 cardamom pods cracked
• 2 cinnamon sticks
• 1 cup basmati rice washed
• 1 ½ cups thinly sliced carrot rounds
• ¼ cup cranberries chopped
• ½ cup white wine optional
• 1 ½ cups low-sodium chicken broth
• ¼ cup chopped fresh cilantro
• 1 orange zested, then cut in half

Method

 

1. Pat chicken dry and season with cardamom, freshly ground black pepper, and salt. Let stand at room temperature for approximately 30 minutes.
2. Heat skillet over medium-high and add olive oil. Place chicken bone side up and sear for approximately 3 to 4 minutes. Repeat on other side. Remove to plate and set aside.
3. Lower heat to medium and add garlic, shallots, cardamom pods, and cinnamon sticks. Cook for approximately 2 minutes, stirring frequently. Add rice, carrots, and cranberries and stir to combine. Add wine, if using, followed by broth. Stir gently to combine, then spread rice in even layer. Arrange chicken bone-side down over rice. Cover and simmer over medium-low for 20 to 25 minutes, removing lid during last 5 minutes of cooking.
4. Remove from heat. Cover and let rest for 5 minutes. Sprinkle with cilantro and orange zest. Squeeze orange juice over top. Serve from skillet.

Whole Roasted Cauliflower with Autumn Spices, Pepitas, and Pomegranate

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Servings: 6

Ingredients Method

Ingredients

  

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cumin
• ½ teaspoon salt
• 1 whole cauliflower leaves removed
• ¼ cup pepitas
• ¼ cup pomegranate arils
• ¼ cup chopped fresh mint
• 2 teaspoons honey to garnish (optional)

Method

 

1. Preheat oven to 375°F.
2. In small bowl, combine olive oil, garlic, cinnamon, cardamom, cloves, nutmeg, cumin, and salt.
3. Slice cauliflower stalk across the bottom so it sits flat. Starting on underside, brush spice mixture over cauliflower, getting it into recesses of the vegetable. Flip over and brush top side, until cauliflower is completely covered with spices.
4. Place cauliflower flat into a Dutch oven and bake in preheated oven for 30 minutes with lid on. Remove lid and roast uncovered for a further 45 minutes, until a knife easily pierces cauliflower.
5. Remove from oven, move to serving plate, and sprinkle with pepitas, pomegranate, and mint. Finally, drizzle with honey, if using.

By Helena McMurdo

RECIPES Courtesy of Alive Magazine