Caramelized Butternut Squash

 

Yummy and simple squash.

• 2 medium butternut squash (4 to 5 pounds total)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

    Directions

Preheat the oven to 400 degrees F.

1. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Challah Stuffing

 Link: https://smittenkitchen.com/2019/11/challah-stuffing/

• 1.5 pounds challah bread (storebought or 3/4 of one of these), cut into generous 1-inch cubes

• 1/2 cup turkey drippings or melted unsalted butter, plus more for greasing pan

• 2 cups small-diced celery (from about 3 large ribs)

• 2 cups small-diced leeks or yellow onions (from about 2 large leeks or 1 large onion)

• 1 tablespoon each minced fresh rosemary, sage, thyme

• 1/2 cup packed, chopped flat-leaf parsley

• 2 teaspoons kosher salt

• 1 teaspoon coarsely ground black pepper

• 3 cups vegetable, chicken, or turkey broth

One day, two days, or even the night before: You can either spread your challah cubes on a large pan or even loosely pile them in the baking dish you’ll use for the final stuffing and leave them to dry anywhere you can find a surface. Oh you didn’t do this and you need to make the stuffing right now? Spread them on a baking sheet and dry them in the oven at 300°F until firm but not brown.

The day of, at any point, or an hour before you want to serve the stuffing: Heat oven to 350°F. Generously butter a 9×13-inch baking dish. I always forget to do this. Don’t forget. It will absolutely stick if you don’t. Add challah cubes to the dish.

In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add celery, leeks, half the salt and pepper, and cook, stirring here at there, until the celery is mostly tender and onions are translucent and sweet, about 10 minutes. Add sage, rosemary, and thyme and cook for one minute more. Sprinkle over challah cubes along with parsley. Use your hands — it’s so much easier this way — to gently disperse the vegetables through the challah, being careful not to let all the vegetables fall through to the bottom.

Add remaining salt and pepper to broth (although if your broth is very salty, maybe you will want less) and pour it over the challah. Challah is very tender, even when stale, so it doesn’t need soaking time. Cover pan tightly with foil and bake for 20 minutes, then increase the oven heat to 425°F. Remove the foil and drizzle challah with remaining 6 tablespoons of melted butter, you don’t want to skimp on this. Return the pan to the oven and bake the stuffing for another 15 minutes, until the top edges are crisped and it’s nicely browned on top.

Serve right away or reheat when needed at 350°F (foil-on because it’s already well-browned. Other ways to make this ahead: You can just bake it for the foil-on portion the day before and blast it at the higher heat before you serve it, although if it’s coming from the cold fridge, it may need 20 minutes, not 15.

Citrusy Glazed Carrots

Link: https://www.danpelosi.com/post/aunt-janet-s-citrusy-glazed-carrots

From The Amazing Grossy Pelosi

4 lbs carrots olive oil¾ cup dark brown sugar ⅓ cup orange juice 1 tablespoon orange zest 6 tablespoons salted butter
Preheat your oven to 400º. Peel and cut your carrots into 4 pieces, once in each direction. Coat your carrots in olive oil and place them on a baking sheet. Roast at 400º for an hour or so, tossing them halfway until they are as dark and crispy as you deserve. Set your carrots aside. A note: This is great step to do in advance. You can roast carrots and keep them in the refrigerator until you are ready for them. Just be sure to put them on the counter so they come to room temperature before the next steps!
In a large pan, add ¾ cup dark brown sugar, ⅓ cup orange juice, 1 tablespoon orange zest, and 6 tablespoons salted butter. If you only have unsalted butter, just add a pinch of salt. Over medium heat, whisk the HECK out of your ingredients until they reduce into the goopiest glaze you have ever seen that begins to bubble. Add your carrots to the pan, tossing them in the glaze to coat and reheating them as needed. After a few minutes in the glaze over medium heat, your carrots will be glossy and glowing and delicious!
Place your carrots in your serving dish, pouring all extra glaze over the top of carrots ensuring they are just the most decadent thing you have ever seen in your life!!!

 More ways to prepare zucchini. I did this on the grill.

4 zucchini, quartered lengthwise

1/2 cup freshly grated Parmesan

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

Serve immediately, garnished with parsley, if desired.

Gazpacho

Via The New York Times, and on Jennie's recommendation.

INGREDIENTS

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1 cucumber, about 8 inches long, peeled and roughly cut into chunks

1 small mild onion (white or red), peeled and roughly cut into chunks

1 clove garlic

2 teaspoons sherry vinegar, more to taste

Salt

1⁄2 cup extra-virgin olive oil, more to taste, plus more for drizzling

PREPARATION

Step 1 Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

Step 2 With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Step 3 Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Step 4 Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Hummus from ‘Jerusalem'

INGREDIENTS

• 1 ¼ cups dried chickpeas (250 grams)
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons light tahini paste (270 grams)
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• Salt
• 6 ½ tablespoons ice-cold water (100 milliliters)

PREPARATION

1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
3. Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
4. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

I found this on the NYTimes.

Charred Sweet Potatoes With Hot Honey Butter and Lime

from Bon Appetite Magazine

8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise

• ½ cup extra-virgin olive oil, divided
  Kosher salt
  6 Tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
  2 Tbsp. honey
  3 Tbsp. hot sauce (such as Tapatío or Cholula)
  ¼ cup raw pumpkin seeds (pepitas)
  1 Tbsp. ground coriander
  Flaky sea salt
  Lime wedges (for serving)
  

  Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes.

  Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
• Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt. Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
• Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Watermelon Salsa

Ingredients:
1 1/2 teaspoons lime zest (from about 1 lime) 1/4 cup fresh lime juice (from about 3 limes) 1 tablespoon sugar
Freshly ground pepper
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
Tortilla or pita chips, for serving

3 cups seeded and finely chopped watermelon 1 cucumber, peeled, seeded and diced
1 small red onion, finely chopped 8 fresh basil leaves, finely chopped 1/2 teaspoon garlic salt

Directions:
1 Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon,
cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
2 Add the garlic salt just before serving. Serve with chips.

spring salad with new potatoes

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, to taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

from Smitten Kitchen: https://smittenkitchen.com/2011/05/spring-salad-with-new-potatoes/

pasta salad with roasted tomatoes

Serves 8

Roasted tomatoes
4 cups (about 680 grams) grape tomatoes
Olive oil
Salt

Oregano dressing
1 big clove or 2 small cloves garlic
1 1/2 tablespoons dried oregano (if you can find it, Sicilian is my favorite)
1 1/4 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons lemon juice
3 tablespoons red or white wine vinegar
1/3 cup olive oil

Assembly
1 pound (455 grams) dried pasta, a bite-sized shape of your choosing (I used reginetti), cooked until 1 to 2 minutes before doneness and drained
6 ounces (170 grams) crumbled salty cheese, such as ricotta salata, feta, queso fresco
1/2 cup (70 grams) pine nuts, well-toasted and cooled
1/2 cup (70 grams) pitted and rough-chopped olives of your choice (I used gaeta here, but like them even more when oil-cured)
Salt and pepper
Handful fresh basil leaves, roughly chopped

Roast tomatoes: Heat oven to 300°F (150°C). Cover 1 to 2 baking sheets with parchment paper or a nonstick baking mat. Cut each small tomato in half lengthwise and arrange cut side up in a single layer on prepared sheets. Drizzle lightly with olive oil and sprinkle with salt. Bake in oven for approximately 90 minutes, until somewhat shriveled and dry to the touch, but not fully dehydrated. Set aside until needed, letting them cool. [Note, if you pine nuts are not yet toasted, you can place them in the oven for the last 10 minutes, shaking them once or twice for even coloring. Let cool as well before using.]

Make dressing: Roughly chop the garlic on a cutting board, then add oregano, salt and a few grinds of black pepper. Mince the mixture with your knife until it’s a grainy herb paste. Transfer to a small bowl, whisk in lemon juice and vinegar, then slowly drizzle in oil, whisking the whole time. Taste and adjust as needed; you might need more salt or vinegar. You want a strongly flavored dressing that won’t get lost in that big bowl of ingredients.

Assemble salad: In a giant bowl, place drained pasta, roasted tomatoes, cheese, pine nuts and olives and toss gently to combine. Add dressing to taste, along with any extra salt and pepper needed. Finish with basil. Salad can be eaten right away, but will keep in the fridge up to 3 days. This is also perfect for picnics and potlucks, as it can handle being out in the sun without going south.

https://smittenkitchen.com/2015/05/pasta-salad-with-roasted-tomatoes/

Corn Salad with Chile and Lime from SmittenKitchen

If you cannot find cotija, use queso fresco, ricotta salata, feta, or another crumbly sharp cheese. Most cotija is salty and a little funky; I didn’t need any salt in my sauce below the corn, but with a milder cheese, you probably will.

• 1/2 a small red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon granulated sugar
• Slightly heaped 1/4 teaspoon kosher salt
• 6 medium ears corn, shucked
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 3 ounces (heaped 1/2 cup) crumbled cotija cheese, crumbled
• 1 lime, halved
• Tajín seasoning or chile powder
• Handful of fresh cilantro leaves

Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled by the time you’re done assembling the salad, but if you can give it 1 to 2 hours in the fridge, they’ll be moreso.

Heat a grill to medium-high. Lightly oil grill grates and place corn cobs directly on them. Cook corn until charred in spots all over, turning as often as needed. Transfer them to a cutting board to cool slightly. Don’t have a grill? I have often charred corn directly over the gas flame on my stove (be careful; it will crackle and spatter a little). You oven’s broiler, should it be more robust than mine, might also work for the task.

While you’re grilling your corn, combine sour cream, mayo, and cotija cheese. Spread on the bottom of your serving plate. Cut corn corn from cobs with a sharp knife and heap it over the cheese spread on the platter. Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge. Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too. Top with cilantro leaves. Cut remaining lime half into wedges and serve alongside. Eat right away — while the dressing is cold and the corn is hot

Link: https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/

Cauliflower Soup

Silky Cauliflower Soup via Smitten Kitchen

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 quart low-sodium chicken or vegetable stock
• 1/2 cup finely grated Parmesan
• Salt and freshly ground black pepper

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.

Add the Parmesan and stir until smooth.

Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Grilled Zucchini Ribbons with Pesto and White Beans

• 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
• Olive oil
• Coarse or kosher salt
• Freshly ground black pepper
• 1 lemon
• 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)
• 1 garlic clove, peeled
• A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
• 1 to 2 tablespoons white wine vinegar
• Coarsely grated parmesan, to taste

Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

via Smitten Kitchen

Swiss Chard with Pine Nuts and Raisins

Lynn Barber made this at my Mom's Thanksgiving potluck. It was surprisingly tart and sweet. Very yummy.

1 pound trimmer Swiss Chard
2 Tbs fresh lemon juice
1 1/2 tsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/2 cup golden raisins
2 Tbs pine nuts, toasted

Slice chard leaves crossways into thin strips; place in a large bowl. Combine lemon juice, oil, salt and pepper, stirring with a whisk. Drizzle mixture over chard; toss to coat. Add raisins and pine nuts. Let stand for at least 15 minutes before serving.

Fresh Apple Salsa

Fresh Apple Salsa from the NYTimes, adapted from Karen Bates at the Philo Apple Farm. I made this for a party and it was a hit. Tart and sweet.

1/4 cup lime juice (from about 2 limes)
2 tart apples, peeled and cored
1 small onion, finely diced
A handful of cilantro, roughly chopped
1 red chili or jalapeño pepper, seeded and minced, seeds reserved
1 poblano pepper, seeded and minced
2 tablespoons minced ginger
1 tablespoon sugar or apple-cider syrup (see note)
Salt
1/2 cup chopped walnuts, toasted.

Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.

Makes about 3 cups.

Note: Apple-cider syrup is available to order at philoapplefarm.com.

Lynn's Asian Coleslaw

1 head of red cabbage cored and thinly sliced
1 green pepper thinly sliced
1 red pepper thinly sliced
1 bunch scallions chopped
3 carrots grated
1/2 C gold raisens

1/2 C toasted sesame seeds

3/4 C tossed sesame oil
1/4 C rice vinegar
2 t sugar
1 t soy sauce
1 t molasses
1 t grated fresh ginger
1 t finely chopped garlic

Do salad. (I usually leave out peppers because some people don't like them but they add color). I don't like gold raisens so I usually don't include them. Save in bowl in refrig.

Do dressing. Whisk all together and dress just before serving else cabbage wilts. Add sesame seeds.

Mediterranean Pepper Salad

I saw this on a blog I follow and had to try it. I love the blog Smitten Kitchen as well.

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber
1 cup of grape tomatoes
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

Gazpacho

Recipe courtesy Alton Brown, 2007

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Arabella Boxer's Carrot and Tomato Soup

a favorite at the Kasell Thanksgiving Feast for over 20 years
Recipe serves 6

12 oz carrots thickly sliced
2 oz butter
1&1/2 tsp ground coriander seeds
1lb tomatoes peeled seeded chopped about 2&1/2 cups
1&1/2 pints chicken stock
1/4 pint heavy cream
salt pepper
1&1/2 tbsp chopped fresh coriander or parsley leaves

Cook carrots in butter for a several minutes
Add ground coriander cook 5 minutes
Add tomatoes cook 5 minutes
Add heated chicken stock
Bring to a boil turn down heat cook for a minimum of 35 minutes
NOTE if you increase the amount of servings this can take as long as 50 minutes
When the carrots are tender remove from heat let cool a bit

Briefly process in food processor * should not be too smooth
Return to pan reheat
Add cream
Add salt and Pepper
Add Coriander leaves or Parsley
Cover and let stand for 5 minutes before serving

Make-Ahead Turkey Gravy

I found this on the CookThink blog and it was the best idea ever. Not only was it yummy but I didn't have to be in the kitchen once the turkey was done.
3 pounds turkey wings
2 medium onions, peeled, rough chop
1 cup water
2 32-ounce boxes reduced-sodium chicken broth
1 14-ounce can reduced-sodium chicken broth
2 large carrots, chunked
1/2 tsp thyme
3/4 cup quick-mixing (instant) flour*
2 TB butter
1/2 tsp freshly ground pepper or to taste

Heat oven to 400F/205C/Gas 6. Place turkey parts in a large roasting pan or (ella’s way) a large, oven-safe pot or Dutch oven. Scatter on the onions and roast for 1 hour and 15 minutes.

If necessary, transfer turkey and onions to a stockpot. Otherwise, proceed by adding the 1 cup of water to the pot along with the 2 boxes of broth. Add the carrots and thyme. Bring to a boil, reduce the heat and simmer uncovered for 90 minutes. From time to time, skim off any scum that might rise to the surface.

Remove turkey parts. If desired, remove and discard the skin, pull off and save the meat for another use. Otherwise discard the parts.

Strain liquid into a 3 or 4-quart saucepan (I like to use cheesecloth while straining) and simmer 5 - 10 minutes to slightly reduce the liquid and to concentrate the flavors.

Skim off as much fat as possible. If there’s time, refrigerate for several hours or overnight so the chilled fat is easier to remove.

Add flour to the can of broth and whisk until smooth.

Bring the broth in the saucepan to a gentle boil, add the broth/flour mix and boil 3 to 4 minutes to thicken gravy and remove the floury taste. Add butter and pepper; taste for seasoning and adjust if necessary. Refrigerate leftovers for up to one week or freeze for up to six months. Defrost slowly in fridge overnight before reheating.