Pumpkin Risotto

This recipe can be also made with butternut squash.  Just peel, dice, and roast squash with a small amount of olive oil in a 400 degree oven for 30 minutes and then puree.  Make the recipe as is and substitute the squash for the pumpkin.  If substituting, instead of pumpkin seeds for garnish, I use toasted pine nuts.  This is a great side dish for those long cold winter nights.  True comfort food!

2 Tbsp unsalted butter
1/2 C. white onions, small dice
1 C. carnaroli rice (if you can't find sub- arborio rice)
3 C. simmering hot water
1/4 C. plain pumpkin puree, canned (make sure there are no spices added)
1/4 C. grated parmesan cheese
1/4 C. pumpkin seeds, toasted
2 Tbsp finely chopped chives
salt and pepper to taste

Melt butter in a large pot over medium heat.  Once melted, add onions and sweat 4-5 minutes or until soft and tender, but not golden or brown colored.  Add rice and stir to coat completely.  Toast for 3-4 minutes.  Add simmering water, a ladle (about 1/2 cup) at a time.  Stir rice in one direction.  Once that water has been absorbed, add the next ladle and stir.  Repeat this process until all the water has been absorbed.  The rice should be "al dente" at this point.

Add pumpkin puree, stir in one direction to combine.  Stir in cheese.  Taste and correct seasoning with salt and pepper if needed.  Transfer to a serving dish and garnish with the toasted pumpkin seeds and chives.  Serve and Enjoy!

Pan Roasted Cabbage

This recipe is from Mike Isabella, Bravo's Top Chef, and is very good.  If you think you're not a fan of cabbage, I invite you to try this and change your mind.  He serves this side dish with the chicken recipe that preceeds this one.

2 Tbsp canola oil
1/2 C. shallots, diced small
1 C. pepperoni, diced small
4 C. thinly sliced savoy cabbage
1 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped parsley
salt and pepper, to taste

Heat canola oil in a large saute pan over medium heat.  Add shallots and sweat about 3-4 minutes until soft, stirring occasionally.  Add pepperoni and continue to cook for 3 minutes.   Add cabbage and cook, stirring occasionally, until wilted (about 10-12 minutes).  Just before serving, add vinegar, olive oil, and parsley.  If needed correct seasoning with salt and pepper to taste.  Serve and Enjoy!

Spice Roasted Chicken Breast with Pepperoni Sauce

Thanks to Mike Isabella, from Bravo's Top Chef, I found this recipe.  It's definately a keeper.  Enjoy!

Sauce-

1 Tbsp extra virgin olive oil
1/4 C. yellow onion, diced small
1 thinly sliced garlic clove
6 oz. thinly sliced pepperoni
1/2 tsp fennel seeds, toasted and ground
1/2 tsp red chili flakes
1/2 C. canned crushed tomatoes
1 1/2 C. chicken broth
1/2 tsp red wine vinegar
Kosher salt and pepper, to taste

Heat olive oil in a large saucepan over medium heat.  Add onion and garlic, sweat about 4-5 minutes until soft, stir occasionally.  Don't let the garlic brown, reduce heat if needed.  Add pepperoni, cook for 4 minutes.  Add fennel seed and red chili to mixture, cook another minute.  Stir in tomatoes and cook for 3 minutes,  Add chicken broth and bring to a slight boil.  Reduce heat and simmer 50 minutes.

Remove mixture from heat and let cool slightly.  Puree in a blender about 2 minutes or until smooth.  Pass sauce through a fine strainer.  Use a rubber spatula to help push the sauce through.  Discard the solids in strainer.  Stir in vinegar and correct seasonings with salt and pepper.  Reserve warm.

Note- sauce can be prepared in advance and refrigerated up to 3 days.

Chicken-

2 Tbsp extra virgin olive oil
3 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped garlic
1 Tbsp smoked paprika
1 Tbsp fennel seeds, toasted and ground
3 whole chicken breasts, cut in half
2 Tbsp canola oil


In a mixing bowl, combine the first 7 ingredients to create a marinade.  Fully coat the chicken breasts with marinade and place in a large plastic bag or glass baking dish.  Refrigerate for at least 2 1/2 hours or overnight.

Preheat oven to 400 degrees.

Remove chicken from the refrigerator and let it come to room temperature, about 10-15 minutes.  Heat canola oil in a large, heavy-bottomed saute pan over medium-high heat.  Once hot, sear chicken, skin side down, approximately 6 minutes until golden brown.  Flip each breast over, place in baking pan and continue cooking for 30-35 minutes in the oven.  Remove chicken from the oven and let rest 5-10 minutes before serving.   Serve family style with sauce and enjoy!

Vegetable Soup with Turkey and Brown Rice

Stock- (You can substitute chicken or turkey broth from the store if you like)
1 smoked turkey leg
1 # chicken bones (I usually debone a whole chicken and reserve the meat for other recipes)
2 medium onions, peeled, rough chop
2 stalks celery, rough chop
1 medium carrot, rough chop
1 clove garlic, smashed
handful fresh parsley, rough chop
1 bay leaf
10 peppercorns
3 Qts. water

Soup-
2 Tbsp. olive oil
1/2 large onion, peeled and medium dice (bite sized)
1 stalk celery, medium dice
1 small carrot, peeled and medium dice
1/2 C. green beans, cut into 1/2" pieces
1/2 C. broccoli, cut into bite sized pieces
1 small can of diced tomatoes
1/2 C. brown rice
1 Tbsp. fresh thyme, chopped fine
kosher salt and fresh cracked pepper, to taste

To make the stock; place a heavy bottomed soup pot over high heat.  Add all of the stock ingredients and bring just to the boil.  Reduce heat so stock gently bubbles and then skim all the scum off the top.  After 1 hour remove turkey leg and carefully remove all of the meat, reserve and cool.  Discard the skin and bone.  Once the turkey meat is cool enough to handle, dice into bite sized pieces.  Reserve for later use in the soup.  Continue to cook the stock for a minimum of another 2 1/2 hours.  You could cook for 5 or 6 hours to really have a deeply flavored stock if you'd like.  Strain the stock into another pot and discard all the solids.  You should have roughly 2 quarts of liquid.  Once the stock has settled in the new container, 10-15 minutes, skim as much of the fat off the top as possible.  Reserve hot. 

You can make the stock up to 3 days ahead of time.  To cool; once stock is strained, place the pot into a cold water bath in the sink and chill to atleast room temperature.  Loosely cover with plastice wrap and keep in the refrigerator until ready to make the soup. 

To make the soup; in a separate pot, heat oil over medium high heat.  Add onions, carrots, and celery.  Cook until vegetables start to turn translucent.   Add tomatoes and rice, stir.  Add hot stock to vegetables and rice mixture bring to a boil.  Reduce heat and let soup cook until the rice is tender, about 40-45 minutes.  Add the beans, broccoli, and thyme.  Add the reserved diced turkey meat.   Cook until the beans and broccoli are just tender but still "al dente".  Correct the seasoning with salt and pepper.  Serve with a warm french baguette and enjoy!

Weekly Menu Nov. 27th - Dec. 2nd

Sunday-
Vegetable Soup with Turkey and Brown Rice
Chopped Salad with Blue Cheese Crumbles

Monday-
Oven Roasted Eggplant with Fresh Tomato Sauce with Brown Rice Pasta
Caesar Salad

Tuesday-
Mexican Three Bean, Potato, and Cheese Casserole
Baby Green Salad with Oregano and Lime Vinaigrette

Wednesday-
Elizabeth's Birthday!!  Dinner out, her choice.

Thursday-
Grilled Salmon with a Chimichurri Glaze, Brown Rice
Oven Roasted Root Vegetables

Friday-
Left-over night

Lobster Mac 'N' Cheese

8 Tbsp. butter, 1 stick, divided
olive oil
1 large onion, small dice
1 clove garlic, minced
2 Tbsp. sherry
1/2 C. flour
4 C. milk, hot (can heat in microwave just prior to using)
12 oz. Gruyere cheese, 4 C. grated
8 oz. white cheddar, 2 C. grated
1 # cavatappi pasta (could substitute elbow macaroni)
1 1/2 # lobster meat cut into large chunks.  You can substitute langostino, works just as well
1 Tbsp. paprika
kosher salt and cracked black pepper, to taste
1/2 C. breadcrumbs
1 bay leaf

Preheat oven to 375 degrees.

Place a heavy bottomed sauce pan on medium heat, add 6 Tbsp. butter and small amount of oil (helps butter not get too brown).  Once butter is melted, add onions and cook for 5-7 mins. until onions are tender but without color.  Add garlic and cook for another minute.  Slowly add, while stirring, the flour (forming roux) and cook mixture for 10 minutes, stirring often.  Roux should remain white.   Add sherry and stir, cook for another minute.  Slowly add hot milk as you stir the roux, incorporate fully.  Add bay leaf and increase heat, bring the white sauce just to the boil while stirring.   Reduce heat to medium and add both cheeses, continuously stirring.  Add paprika and correct seasoning with salt and pepper.  Remove from heat and keep warm, stir from time to time.  Discard bay leaf when ready to assemble casserole.

Put large pot of salted water over high heat and bring to a rolling boil.  Add cavatappi and cook until "al dente", about 8 minutes.  Drain well and reserve.

Butter a large casserole dish.  Add enough pasta to almost fill.  Add lobster meat and pour cheese sauce over pasta, mix well.  Top casserole with breadcrumbs and dot entire top of casserole with remaining butter.  Drizzle a small amount of olive oil over and place into oven and cook for 30-35 minutes.  Casserole should be bubbling and golden brown on top.  If you want a deeper brown top, place under broiler for a couple of minutes until desired color.  Serve and enjoy!

Weekly Menu Nov. 19th - Nov. 27th

Saturday- Steakhouse Dinner Night with the Giglio's
Wedge Salad with Teardrop Tomatoes, Crumbled Gorgonzola, and Bacon
Oven Roasted NY Strip Steak, Cabernet-Herb Butter
Lobster Mac 'n' Cheese
Roasted Asparagus with Garlic
Creme Brulee

Sunday - Breakfast for Dinner Night
Vegetable Frittata
Potatoes with Red Peppers and Onions
Baby Greens Salad with a Grainy Dijon Vinaigrette

Monday-
Mystery Night - The Girls are on there own

Tuesday-
Clean out the Frig Night

Wednesday - Sunday -
Thanksgiving Holiday Dinners.  I am being treated as a guest at each dinner.  The Chef is off, very cool!!!

Roasted Butternut Squash with Farro and Sage

This is a twist on a classic combination.  I've done the two in pasta dishes, including ravioli, but thought the nutty, chewy texture of the farro would match well.  The caramelized onions and the smoky note from the bacon brings everything together.  Obviously, the bacon can be omitted if you're looking for a vegetarian option.  

1 large Butternut squash, peeled and seeded, cut into 1" pieces
1 large yellow onion, sliced thinly
2 cloves garlic, peeled and slightly crushed
1/4# bacon, diced
olive oil
1 C. farro, rinsed well (3 times)
3 C. water
1 bay leaf
1 Tbsp. sage, finely chopped
kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees F. 

Place a medium sauce pan over high heat.  Add 1 tbsp. oil and heat.  Add rinsed farro grain, bay leaf, and crushed garlic cloves.  Mix and heat for a minute.  Add water to grains and season with salt and pepper (liquid should taste like a soup).  Bring to a boil, reduce heat and cover.  Cook until farro is tender, but "al dente", about 15 minutes.  Remove from heat and let steam covered for 10 minutes on the side.  Discard the bay leaf prior to serving.

While farro is working on the stove, toss the squash in a mixing bowl with a little olive oil and season with sage, salt and pepper; place the squash on a baking sheet and place into the oven.  Cook until tender and slightly golden brown in color.  About 15-20 minutes.  I like my squash "al dente", not mushy.  Once done, remove from oven and reserve warm.

Place a saute pan over med-high heat, add 1 tbsp. olive oil and get hot.  Add diced bacon and brown.  Remove browned bacon and reserve warm.  To the hot drippings add onions, reduce heat to medium and cook for 20-30 minutes, stirring often until then are very tender and a deep golden brown color.  Adjust seasoning with salt and pepper.

Place a serving of the farro on a warm plate, top with a serving of the squash.  Top both with some of the onions and sprinkle some of the browned bacon dice atop the dish.  Serve and enjoy!

Chicken Hash with Basil, Red Peppers, and Onions

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• 16 basil leaves
• Olive Oil
• Kosher salt and freshly ground black pepper
• 6 tablespoons unsalted butter, divided
• 2 pounds boiling potatoes, peeled and large diced
• 2 red onions, chopped
• 2 red bell peppers, large diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 4 minced scallions, white and green parts
• 1/4 cup chopped fresh leaf parsley
• Sour cream, Cheddar and sliced lemons, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.

Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme,paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.

Shrimp and Grits with Spinach

3 cups low-fat milk
2 garlic cloves, pressed, divided
1 teaspoon salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
2 5-ounce packages baby spinach
Hot pepper sauce
1 lemon, cut into wedges

Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.

Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.

Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.

Spaghetti with Chorizo and Almonds

1 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
1/2 cup dry white wine
1/2 teaspoon crumbled saffron thoureads
2 tablespoons extra-virgin olive oil plus additional for drizzling
6 garlic cloves, thinly sliced
4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
1 (14- to 19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/2 cup sliced almonds with skins, toasted

Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.

Serve pasta sprinkled with almonds and drizzled with oil.

Quinoa with Corn, Scallions, and Mint

I got this fantastic dish from Gourmet Magazine, August 2006.  It's a real keeper.  A great side dish, especially in the summer when the corn is super fresh.  I've also served it as a main for a light dinner with a baby greens salad.  The mint and lemon play off the toasted notes in the grain exceptionally well.


4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint

Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.

Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.

Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Lemon Fusilli with Arugula

I got this one from the Ina Garten.  It is a great pasta dish and very simple to make.  You'll love it.  Lends itself very easily to add a grilled chicken breast, piece of salmon, shrimp or even a crab cake.  Enjoy!


1 Tbsp. olive oil
2 cloves garlic, peeled and minced
2 C. heavy cream
3 lemons
1 bunch broccoli
1# Fusilli pasta
1 C. Arugala greens, washed and dried
1/2 C. fresh grated parmesan cheese
1 pint grape tomatoes, halved
kosher salt and fresh cracked black pepper, to taste

Heat a medium sauce pan over medium high heat.  Add oil and heat until shimmering.  Add garlic and saute for 1-2 minutes, be careful not to brown.  Add cream and the zest of 2 lemons and their juice.  Bring to a boil, then lower heat.  Reduce cream until thickens, about 15-20 minutes.   Correct seasoning with salt and pepper.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.  Enjoy!

Rosemary Rubbed Salmon with Roasted Potatoes, Parsnips, and Mushrooms

1 1/2 C. loosely packed fresh rosemary leaves
4 tsp. kosher salt
2 tsp. freshly ground black pepper
6 Tbsp. olive oil
1# red skinned potatoes, cut into 3/4" pieces
1# parsnips, peeled and cut into 3/4" pieces
(1) 3 1/2- 3 3/4# whole side of salmon with skin
1# crimini mushrooms, quartered
Assorted baby greens
1/3 c. Pinot noir
1/2 lemon, juiced
2 tbsp. olive oil

Preheat oven to 450°F
Blend rosemary, salt, and pepper in processor until finely chopped.  With machine running, gradually add 4 tbsp. oil; process to coarse paste.
Toss potatoes, parsnips, 2 tbsp. oil, and 3 tbsp. rosemary mixture in large bowl.  Transfer vegetable mixture to rimmed baking sheet, arrange evenly.  Roast vegetables for 15 minutes.  Toss mushrooms with vegetable mixture and return to oven until vegetables are tender, about 10 more minutes.
Once the vegetables go into the oven, line large rimmed baking sheet with parchment.  Place salmon skin side down on sheet.  Spread with remaining rosemary mixture.  Place salmon in oven and roast until just opaque in center, about 20 minutes.   Remove from oven and reserve warm.
In a small bowl whisk lemon juice and olive oil, season with salt and pepper.  Toss salad greens in vinaigrette and then line a platter with the greens; place salmon on top of greens.  Transfer vegetables to a serving bowl.  Place vegetable baking sheet over 2 burners on high heat.  Add wine and bring to a boil, scraping up browned bits.  Drizzle sauce over salmon.  Serve both family style and enjoy!

Weekly Menu Nov. 12th - Nov. 18th

Saturday-
Green Lentils with Roasted Vegetables and Smoked Turkey
Basmati Rice with Green Onions

Sunday-
Grilled Turbot and Crab Cake with Braised Leeks
Quinoa Pilaf with Baby Peas
Sauteed Asparagus with Roasted Red Pepper Julienne

Monday-
Vegetable and Bean Chili
Warm Corn Tortillas

Tuesday-
Roasted Butternut Squash with Farro and Sage
Baby Leaf Salad with Tomatoes and Carrot Slaw, Balsamic Vinaigrette

Wednesday-
Chicken Hash with Basil, Red Peppers, and Onions
Chopped Salad with Chickpeas, Cucumber, Red Onion, and Feta

Lemon-Honey Vinaigrette

Thursday-

Cioppino served with Warm French Baguette

Baby Arugula Salad with Roasted Beets, Orange Segments, and Walnuts

Friday-

Dinner out 

Spaghetti Squash with Pesto and Fresh Shaved Parmesan

1 spaghetti squash
olive oil
kosher salt and fresh cracked black pepper
pesto* (you can make your own or I found Trader Joe's has a very good prepared one)
Wedge of Parmesan

Pesto-

1/2 C. pine nuts, toasted

3 garlic cloves, peeled

1/4 C. Parmesan cheese

Salt and pepper to taste

2 cups (packed) fresh basil leaves

2 Tbsp. fresh lemon juice

1/3 cup extra virgin olive oil

fresh cracked black pepper

Pulse garlic in a food processor until finely chopped, then add nuts, cheese, a large handful of herbs, and pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and lemon juice, blend until incorporated.  Reserve.

Preheat oven to 400°F.

Trim each end off the squash.  Slice squash lengthwise.  Remove and discard seeds.  Season inside of the squash with olive oil, salt, and pepper.  Place cut side down on baking sheet and place into oven.  Cook for 30 minutes, making sure squash gets a golden brown color on the side that is on the baking sheet.  Remove from oven and carefully turn the squash, return to oven and cook another 10-15 minutes or until a fork can easily be inserted and flesh is soft and tender.  Remove from oven and let cool for 15 minutes.  Using a towel pick up a half of squash and using a fork in the other hand scrap the insides into a large bowl.  It will look like yellow strands of spaghetti, thus the name.  Repeat with the other half.  Add 2 tablespoons of pesto (or to taste) and gently toss the squash to mix.   Plate a portion of squash and top with fresh shaved parmesan cheese. Serve and enjoy!

Note:

•For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil.
•Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
•Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.

Pan Seared Salmon with a Sun-dried Tomato and Sweet Onion Buerre Blanc

Well, when one of your friends reads your Facebook post about dinner and then calls to say the recipe is not on the blog; I guess it's time to get cracking.  So here it is.  This really came out great.  This would also work well with chicken or pork as well.  I served the salmon on a bed of spaghetti squash with pesto and fresh shaved parmesan.


1 side of Salmon, skinned and deboned
2 Tbsp. Olive oil
1 Large Shallot, peeled and sliced thinly
1 clove Garlic, peeled and thinly
1/4 C. chopped sun-dried Tomatoes
1/2 C. White wine (I used Chardonnay)
3 Tbsp. Butter, softened
Kosher salt and fresh cracked black pepper

Preheat oven to 400°F.

Season fish on both sides with salt and pepper, reserve.  In a oven proof saute pan heat 1 Tbsp. oil over high heat.  Once oil starts to smoke carefully add fish, skin side up.   Not moving fish in the pan is very important to get proper crust on fish.  Let sear for 3 to 4 minutes, gently lift at an edge to make sure fish is dark golden brown and crispy.  Once achieved, carefully turn in the pan and then place in the oven to finish.  Time will depend on thickness.  I prefer my salmon medium which roughly takes about 8 more minutes in the oven.  Remove fish and let rest 5-10 minutes before serving.

While waiting on fish, place another pan over medium heat.  Add rest of olive oil.  Once oil starts to shimmer add shallots and cook until they just start turning golden in color.  Increase heat to high, add garlic and tomatoes, cook 1-2 minutes.  Add wine and reduce by half.  Remove from heat and add butter.  Using a whisk or wooden spoon, stir butter into reduction to emulsify the sauce.  Once butter is completely incorporated, correct seasoning with salt and pepper.

Plate a 6 oz. portion of  fish, top with sauce, serve and enjoy!