I was reading about all kinds of Turkish Pepper Paste and I thought that I could make pepper paste out of roasted bell pepper and add Aleppo and Urfa peppers. I roasted those flavored on to a cauliflower. I added sumac dressing and feta cheese and got something tasty. Serving size will differ because our cauliflowers aren’t the same size and we all eat different size portions of food. I’d say that mine made 6 side servings.
Ingredients for around 6 side servings
1 large head cauliflower
3 roasted red bell peppers – skin, seeds, stem removed, keep bell pepper liquid
2 Tablespoons Aleppo pepper
1 Tablespoon Urfa Biber pepper
1 teaspoon sea salt
2 Tablespoons extra virgin olive oil + plus a little extra to oil pan
3 garlic cloves – ground to paste – dressing
3 Tablespoons extra virgin olive oil – dressing
1 + 1/2 large lemons (just the fresh squeezed juice) – dressing
1 Tablespoon honey – dressing
Reserved pepper juices from roasting the cauliflower – dressing
sea salt to taste
3 oz crumbled feta cheese
2 Tablespoons fresh parsley leaves
Directions
Set oven to 400 degrees F
Cut the cauliflower in serving size wedges….(depending on size of cauliflower it will be 4,6, or 8 wedges)…
Lightly oil a baking sheet and set it to the side.
Blend together the roasted red peppers, Aleppo, Urfa, sea salt and olive oil. Rub this mixture all over the cauliflower wedges. Thee cauliflower goes on a baking sheet in the preheated 400 degree F oven for 10-13 minutes. Carefully remove the cauliflower and add the reed pepper juices to the dressing. Clean off the baking sheet and put the cauliflower back on. Broil lightly on each side till slightly caramelized. (around 5 minutes a side)
In a small mixing bowl mix together the feta with some of the dressing and add it to the cauliflower with some fresh parsley.
Chili Pepper Roasted Cauliflower with Sumac Dressing and Feta Cheese
I had a bunch of eggplants that I needed to cook and wanted to do a dish that was new to me. I thought the most intriguing eggplant recipe that I found was called Aubergine ‘Cochinita Pibil’ Habanero Salsa, X ni pek by chef Nud Dudhia. I read the recipe. I have most of the ingredients. It makes sense and sounds delicious so I gave it a try. I didn’t have to change much at all here. I didn’t have seville orange juice so I used regular fresh squeezed orange juice. I did round the metric measurements to American. But WOW! It IS FORKING DELICIOUS….It’s a recipe to keep and would be pretty easy to use with meat. For me it came out slightly different. Instead of four 1/2 eggplants stuffed with eggplant I got two halves…(most likely because I stuffed Tham more). I also got extra salsa and extra onions….(no big deal as they are delicious and will be easy to adapt to meals). According to the recipe this makes 4 servings.
Ingredients for 4 servings
3 red onions – very thinly sliced and soaked in ice water for ten minutes (X ni pek)
5 Tablespoons fresh squeezed orange juice (X ni pek)
1 Tablespoon fresh squeezed grapefruit juice (X ni pek)
4 limes – just the fresh squeezed juice (X ni pek)
1/2 fresh habanero – remove seeds and stem – finely chop (X ni pek)
3 large tomatoes – rough chop
1 onion – peeled and halved
3 fresh habaneros or scotch bonnets – stems and seeds removed
3 cloves garlic skin on
3 1/2 oz water or chicken stock
1 Tablespoon red wine vinegar or sherry vinegar
1 Tablespoon olive oil
1 pinch salt
2 eggplants
4 garlic cloves peeled
2 Tablespoons canola oil
1 Tablespoon achiote paste (I used a 1/2 brick)
1 teaspoon dried oregano
1 clove
1 cinnamon stick
1 Tablespoon black peppercorns
1/2 Tablespoon cumin seeds
4 allspice berries
1 orange – fresh squeezed juice
2 limes – fresh squeezed juice
2 Tablespoons white vinegar
1 teaspoon sea salt
1/4 cup cilantro leaves
2 Tablespoons mint leaves
2 Tablespoons scallions (sliced thin)
1 lime – cut into 4 wedges
4 Tablespoons sour cream, creme fraiche or queso fresco
Directions
Broil the tomatoes, onion, garlic cloves and habaneros. Remove them when they turn blackened. Set them to the side to cool.
Make the X ni pek. Drain the onions and place them in a bowl. Add the orange, grapefruit, lime juices and 1/2 habanero. Mix well. This stays on the counter till onions turn pink. ( a little over an hour)
Preheat oven to 400 degrees F.
Peirce the eggplants all over with a fork. Cook them till the eggplants are cooked all the way threw. (Mine took an hour.) Put on counter till cool enough to handle.
While eggplants are cooking make the marinade. Add oil to a fry pan on medium heat. When hot add the cumin seeds, oregano, cinnamon, allspice, peppercorns and achiote. Toast 2-3 minutes or until aromatic. Brake down the achiote while you cook.
The contents of your pan get blended and add the garlic cloves, orange juice, white vinegar and salt. Blend until smooth.
Cut each eggplant in half longways. Scoop out flesh while keeping the skins intact. Place eggplant flesh in a bowl and mix in marinade as desired. Spoon the mixed up eggplant back into the eggplant skins and return to the oven for ten minutes. To the remaining salsa add the blacked garlic, onions, habaneros. Add water, salt and vinegar. Serve the eggplant with the X ni Pak (onions) salsa, sour cream, herbs and lime wedges. Add tortillas if desired.
Vegetarian Eggplant Pibil with Habanero Salad and Citrus Pickled Onions
It’s FORKING Delicious!
A special THANKS to chef Nud Dudhia and www.GreatBritishChefs.com for this FORKING AMAZING Recipe.
I started out by reading about Kashmiri Masala spice blend and I thought it might taste good on butternut squash…..Then I started reading more about Kashmiri cuisine and got a bunch of ideas that are NOT authentic to Kashmiri cuisine but I thought that this combination taste good anyway and it does. Servings will differ ….I got seven stuffed peppers out of this that made seven servings for me. Some were small and some were bigger depending on the pepper.
Ingredients for around 6 servings
1 small butternut squash – peeled – seeds, stem, end button, and membranes removed and sliced very thin on a mandolin
2-3 Tablespoons Kashmiri Masala Seasoning – Add to taste – I used Archana’s Kitchen’s recipe for Kashmiri Masala. I thought the whole recipe 2-3 Tablespoons was perfect for one butternut squash.
1 lb Anaheim chili peppers (or any peppers that you like but timing might differ)
1 cup white vinegar
4 oz walnuts – lightly crushed
4 oz Pomegranate seeds (reserve 1-2 Tablespoons to finish)
1 teaspoon cumin seed
4 Tablespoons canola oil (1/2 goes in squash mixture the rest gets drizzled on pan and squash)
sea salt to taste
1 cup shredded unsweetened coconut flakes
1/2 cup cilantro leaves and tender stems (packed tight)
1 Tablespoon dried mint (fresh mint is better but I didn’t have any..about two Tablespoons)
2 jalapeno peppers – fine chopped
4 garlic cloves – fine chopped
1/2 teaspoon ginger powder
1/2 teaspoon ground cumin
1 lemon – just the fresh squeezed juice
1/2-3/4 cup water – to make chutney to desired consistency
1 Tablespoon (heaping) yogurt
1 Tablespoon (heaping) white miso
1 Tablespoon (heaping) mayonnaise
Directions
Cut peppers by making a slit across the stem area and down the middle and remove seeds and core. Once all the peppers are done put them in a ziplock bag with the vinegar and let them marinate at least 30 minutes.
Set oven to 400 degrees F.
In a large bowl combine the butternut squash, walnuts, pomegranate (reserve a heaping tablespoon for finishing) cumin seeds and two tablespoons of canola oil. Mix well.
Get a baking sheet ready and drizzle it lightly with canola oil.
Shake off the peppers and stuff them full as much as you can. Put them on the baking sheet and drizzle lightly with oil.
Place in the middle rack of the oven till cooked threw and a little browned. Timing will differ but mine took around 25 minutes.
Make the Green coconut chutney.
Blend together the coconut, cilantro, mint, jalapeño, garlic, ginger, cumin, lemon juice and water to desired consistency. Add sea salt to taste. Put to the side.
Make the yogurt-miso-mayo. Just combine equal amounts of yogurt, miso and mayo. You don’t need much…just a little drizzle.
Kashmiri Masala Spiced Butternut Squash,Walnuts, Pomegranate, stuffed Peppers with Green Coconut Chutney and Yogurt-Miso-Mayo
Finish with remaining pomegranate, Serve with chutney and drizzle with yogurt-miso-mayo.
ENJOY!
A SPECIAL THANKS to Archana’s Kitchen for your amazing Kashmiri Masala Recipe so I could come up with mine.
I took a trip up to Singh Meadows in Tempe AZ and picked up some amazing produce. Fiddlehead Ferns and Black Trumpet mushrooms are hard to come by and are highly prized by food lovers. You cook fiddle head ferns sort of like asparagus but longer. You MUST clean the fiddle head ferns very well and you have to cook them completely because they contain some sort of toxin that you have to cook all the way out. I read that if you boil them for 5 minutes that is enough so that is how I cooked mine. I think the sauces I picked go really well with this dish. This makes around 4 servings.
Ingredients for around 4 servings
1 lb fiddlehead ferns – cleaned really well
6 oz black trumpet mushrooms – cleaned
1 oz unsalted butter
1/4 cup tahini (tahini verde)
2 Tablespoons fresh tarragon (tahini verde)
1 Tablespoon fresh cilantro (tahini verde)
1 Tablespoon fresh Thai Basil (tahini verde)
ice water (I didn’t measure but I think it was around 1/4 cup) (tahini verde)
1/2 teaspoon sea salt (tahini verde)
pinch ground white pepper (tahini verde)
2 Tablespoons white miso (miso aioli)
1 Tablespoon sour cream or greek yogurt (miso aioli)
1 Tablespoon mayonaise (miso aioli)
1 teaspoon garlic confit (miso aioli)
small splash rice wine vinegar (around a teaspoon or 2) (miso aioli)
sea salt to taste
ground black pepper to taste
optional – white and black sesame seeds to finish
Directions
Make the sauces.
For the tahini verde blend together the tahini, tarragon, cilantro, Thai basil, sea salt and white pepper. You will need to add ice water to get it to the right consistency. I think I used around 1/4 cup off ice water. Put this to the side or refrigerate for latter.
Make the miso aioli. In a small bowl combine the miso, sour cream, mayo, garlic confit and rice wine vinegar. Mix well. Set to the side or refrigerate for latter.
Get a pot of water to boil the fiddlehead ferns. Medium boil them for 5 minutes. Shock them with ice water to stop the cooking process. Drain the fiddlehead ferns and put them on a serving platter. I used the same pot to cook up my mushrooms. I dumped the water out and melted the butter and then added the mushrooms. I cooked them till they looked cooked. Then I dumped the mushrooms and all the mushroomy butter all over the fiddlehead ferns. I served the sauces on the side and sprinkled lightly with salt and pepper. I also added a few white and black sesame seeds.
Fiddlehead Ferns & Black Trumpet Mushrooms with Tahini Verde & Miso Aioli
The recipe called Honey-Mustard-Braised Radishes and Mustard Greens arrived in my inbox from Food and Wine Magazine today. I was drawn to the recipe because it sounded flavorful and I could make it work with what I had at home. I didn’t change too many things. I did add the pickled mustard seeds….Actually I added the mustard seeds because Food and Wine Magazine has the recipe on-line without the mustard seeds in the recipe. Instead of mustard greens I used baby bok choys. I also added the crispy radishes. I must note that I really didn’t think that this sauce would work out but it did….It looked like it was breaking and would never reduce or get together BUT IT DID!…………it just takes MUCH longer than written but it’s worth waiting for as it taste marvelous. My idea of a serving size might differ from your idea of a serving size. This makes between 4-6 side servings.
Ingredients for around 4 side servings
2 Tablespoons mustard seeds
2 Tablespoons pickled pepper brine (preferably home made) or substitute apple cider vinegar
1 stick unsalted butter
4 oz prepared hot horseradish
3 garlic cloves – ground to paste
2 shallots – fine chopped
1/4 cup + 2 Tablespoons white vinegar
2 Tablespoons honey
1 1/2 Tablespoons Dijon Mustard
2 cups water
12 radishes – cut in quarters
2 radishes – sliced very thin
1 lb baby bok choy – cut in half long ways
fresh crushed sea salt – to taste
fresh ground black pepper to taste
2 Tablespoons chives – chopped
neutral oil to fry the radishes with
Directions
Directions make pickled mustard seeds at least 6 hours before you make this recipe. Toast the mustard seeds on low heat for around 5 minutes. Remove seeds from pan and put in a small container or dish. Pour the brine or apple cider vinegar over the mustard seeds. Put it in the refrigerator until ready to use.
Put around an inch of oil in a sauce pot on slightly over medium heat. When the oil is hot starts frying up the radish slices until they are crisp but not burnt. They need to drain and cool on either a cooling rack or a baking sheet lined with paper towels.
In a sauce pot add the butter, horseradish, garlic, shallots, vinegar, honey, mustard, and 2 cups of water. Bring this to a simmer on medium high heat stirring occasionally. You need this to reduce to at least half. After it’s reduced to half add the radishes and cook them till fork tender (timing will differ) Mine took around 5 minutes but depending on size and freshness they might take less time. Remove the radishes when done and then add the bok choy root side down in pot. The root needs to cook around two minutes. After two minutes stir the bok choy around for a few seconds to wilt the leaves. Remove bok choy on to a platter for serving. Season with salt and pepper to taste. At this point I wanted to reduce my sauce even more so I let mine reduce more and then I put the plate together.
Bok Choy is on the platter. Add the braised radishes. Add more sauce. Finish with crisp radish slices and chives,
Butter Honey Mustard Horseradish Braised Bok Choy and Radishes with Crispy Radishes and Pickled Mustard Seeds
A special THANKS to Star Chef Grant Achatz for sharing his FORKING Amazing recipe with Food & Wine Magazine so I could come up with what I made here.
Harissa that you buy in a jar or tube will never taste as good as harissa that you make. There are many different styles of harissa just like there are different styles of salsa. I make really good harissa so today I thought that apricot harissa would be great on roasted carrots and it is. I made the harissa first before I made the carrots. I made way more harissa than I used but can use it later on something else. You will have maybe double the amount of harissa than you need for the recipe. Ingredients are for around 4 servings plus extra apricot harissa. I do note that the harissa will thicken as it chills.
Ingredients for around 4 servings
4 oz dried soft apricots – chopped (harissa)
1/2 teaspoon ground cumin (harissa)
1 teaspoon caraway seeds (harissa)
2 Tablespoons extra virgin olive oil (harissa)
3 garlic cloves – ground to paste (harissa)
1-2 hot red peppers – fine chopped (harissa)
1/2 lemon – just the fresh squeezed juice (harissa)
1 Tablespoon white vinegar (harissa)
1 Tablespoon tomato paste (harissa)
1/4 teaspoon ground black pepper (harissa)
1 lb carrots – peel if not organic – cut in any shape you like but cooking time will differ
4 Tablespoons apricot harissa (that you just made)
2 Tablespoons butter – melted
2 Tablespoon extra virgin olive oil
2 teaspoons cumin seeds
1/2 teaspoon salt
1/2 teaspoon Aleppo pepper
2 oz feta cheese – crumbled or cubed
1 oz pistachios – crushed
2 Tablespoons parley leaves – chopped
optional a sprinkle of Urfa Pepper for finishing
Directions
Make the apricot harissa. Blend together the apricots, cumin, caraway, 2 Tablespoons olive oil, garlic, hot peppers, lemon juice, vinegar, tomato paste and black pepper.
Set oven to 450 degrees F.
In a large bowl combine 4 Tablespoons of the apricot harissa, butter, 2 Tablespoons olive oil, cumin seeds, salt, and Aleppo pepper. Mix well and now toss the carrot in and mix well. This gets spread out on a baking sheet. Timing will differ because the size of your carrots will be different from mine. Your carrots will probably take between 15-30 minutes. My carrots were very large and I put mine in for 15 minutes and they were still a little hard so I then covered the pan after 15 minutes and mine needed another 15 minutes. Yours might need less unless you Got big old carrots like mine.
In a small bowl mix together the feta, pistachios and parsley.
Pull them out when the carrots are fork tender. Top them with the feta mixture. If you have Urfa Pepper top them with a little bit of that too.
Roasted Carrots with Apricot Harissa Feta Cheese and Pistachios
This is one of those recipes where I got the idea from a chef on the internet but his recipe didn’t work out at all so I had to figure out on how to make it because it did sound interesting to me. I figure that much of the recipe was missing because I had to figure out a lot and I had to change almost everything including the meringues. But in the end meringues are GENIUS and do taste marvelously GREAT on bok choy with black bean sauce. I think the meringues are actually better if you break them up over the bok choy and sauce……Ingredients for around 4 servings. (you might end up with more meringues than you need but they stay fresh for a long time.)
Ingredients for around 4 servings
2 egg whites
2 Tablespoons sugar
1 Tablespoon soy sauce
1/3 teaspoon granulated ginger
1 1/2 lbs bok choy (I got three in my bag) – cut in half long ways
1 teaspoon sesame oil
1 teaspoon peanut oil
1 garlic clove – ground to paste
1/2 teaspoon granulated ginger (fresh is better here butI didn’t have any)
2 Tablespoons black bean sauce
1 Tablespoon sherry
1/4 cup scallions (to finish)
Optional mushrooms (around 5 ounces go well with bok choy and these flavors)
Directions
Preheat oven to 185 degrees F.
Use silicon lined baking sheets.
Whip egg whites to firm peaks. Whip in sugar. Slowly stir in soy sauce and ginger. Give it a little whip if it needs it. Put mixture in a pastry bag and squeeze out little mounds until you are out of mixture. (they spread slightly so leave a little room). They stay in oven till crisp. Timing will differ because size will differ. This will take maybe one hour – 1 1/2 hours.
Fill a sauce pot with water around three quarters high and add a teaspoon of sesame oil. Bring this to a medium boil. Carefully place the bok choy in bulb sides down into the water and let it cook around 2 minutes. Shut off heat and dip the leaves in so they cook slightly. Then remove the bok choy from the water and drain. Put the bok choy in a serving dish. Put to the side. Dump the water out of the pot.
(cook mushrooms if you are adding optional mushrooms)
The pot is still hot so just use it to whip up the sauce. Add a teaspoon of peanut oil. Then add the ginger, garlic, black bean sauce, and sherry. Pour it over the bok choy. Add Meringues and scallions.
Bok Choy in Black Bean Sauce with Ginger Soy Meringue
I was reading about Cabbage Tacos with Celeriac and date barbecue sauce by Yotam Ottolenghi. I was very intrigued and wanted to do his recipe. I thought I was reading a story about that dish but found out that I was just reading an ad for the Flavor Cookbook by Yotam Ottolenghi. That recipe is not (as of yet) posted anywhere on the internet. I had some Brussels sprouts that I had to cook so I thought that the sauces and seasonings from the Ottolenghi recipe would be delicious with Brussels sprouts and they are. My GOSH they really are darn scrumptious! I don’t have the Flavor Cookbook (yet….) But I was able to find the ingredients for the Yotam Ottolenghi recipe from an on-line recipe grocery shopping site that I found by accident. I figured out something a little different but close to his recipe so I must give Yotam Ottolenghi some credit for this amazing recipe. My idea of serving size might differ from your idea of serving size.
Ingredients for around 4 servings
1 pound brussels sprouts – cut in half
canola oil to fry Brussels sprouts
sea salt – to taste
ground black pepper to taste
1 teaspoon canola oil
1 shallot fine chopped
2 garlic cloves – ground to paste
1/4 teaspoon red chili flakes
2 ounces balsamic vinegar
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
4 ounces dates – chopped
3 Tablespoons black garlic
3 ounces water (maybe a little more)
1/2 cup extra virgin olive oil
2 red chillies – chopped
1 teaspoon ground coriander
2 teaspoons chives – chopped
1/2 cup feta cheese – crumbled or cubed
Directions
Make the black garlic date bbq sauce.
In a fry pan on medium high heat add about a teaspoon of canola oil. When it is hot add the shallot and cook till soft. Then add the garlic, chili flakes, vinegar, smoked paprika, cumin, dates and water. Cook briefly. Take off heat and add the black garlic. Blend this up and add some water to get to the right consistency. Put to the side.
Make the seasoned oil. Blend together the olive oil, red chillies, coriander and chives. Pour this over your crumbled feta cheese and put to the side.
Fry up your Brussels sprouts. Put around a quarter inch of canola oil in your fry pan and put the heat on medium high. When the oil seems hot put the Brussels sprouts into the pan cut side down. Fry them till they have some color on them. Put them on a baking sheet that is lined with paper towels.
Plate it out and serve. Brussels sprouts topped with the seasoned feta cheese and spoon on some black garlic date bbq sauce.
Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese
Enjoy!
A Special THANKS!!!! To Yotam Ottolenghi for his recipe for this inspiration.
I had to use up a butternut squash and I came across this amazing recipe for butternut squash and fondue with pickled chiles by Yotam Ottolenghi on the internet. It wasn’t my plan or intention to change the recipe but I didn’t have puff pastry so I made my own pastry. I didn’t have white wine either so I guessed that the amount of rice wine vinegar might be a similar taste. Also didn’t have Fresno chiles (I pickled baby bell pepper slices in jalapeño brine) at home so I made something slightly different. This pie does come out delicious but it is rich with lots of cheese and a thin delicious crust. I think it is most suitable as either a slice for breakfast or an extra small slice as an appetizer. So serving size is difficult to judge. It makes as least 8 servings.
Ingredients for around 8 servings
1 cup flour – pastry
1 stick unsalted butter (8oz.) – pastry
1/4 teaspoon sea salt – pastry
1/4 teaspoon baking powder – pastry
1/4 cup cream cheese – pastry
optional 1 teaspoon sour cream – pastry (only use if dough is too dry)
non stick spray
1/2 cup jalapeno brine (preferable home made or substitute apple cider vinegar with big pinch of salt)
6 smaller peppers or chiles – sliced thin in rings
1 smaller butternut squash – peeled, seeds removed cut in 1/2 inch 1/2 moons
1 Tablespoon + 1 1/2 teaspoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon Aleppo pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1 3/4 teaspoons cinnamon
1 onion – peeled and cut into 5 slices
1 Tablespoon + 1 1/2 teaspoons olive oil
6 garlic cloves ground to paste
1/4 cup rice wine vinegar
1 Tablespoon fresh thyme leaves + a few sprigs to finish
1 cup heavy cream
1 egg + 2 yolks – slightly beaten
1 Tablespoon corn starch
4 1/2 oz gruyere cheese – grated
4 oz raclette cheese – grated
optional 1 egg beaten for egg wash
optional 2 Tablespoons everything bagel seasoning
Instructions
Grease and line spring form pan with non stick spray . Set to side.
Make pastry. All dry ingredients (flour, salt, baking powder,) go in a large bowl. Use a medium size grater and grate the butter into the dry mix. Add the cream cheese and knead it a little bit. Usually this is enough. One time it was still too dry so I added a teaspoon of sour cream. Wrap the dough up with plastic wrap and either set to the side or chill in the refrigerator. The dough will get very hard in the refrigerator and will need a while to warm to room temperature when you need it.
Set Oven to 450 degrees F.
Make pickled peppers. Brine or vinegar (with pinch of salt) goes in a small bowl or container with pepper rings. Set to the side.
In a large bowl add the butternut squash, oil, Aleppo, black and white peppers, cinnamon and 1 Tablespoon and 1 1/2 teaspoons olive oil. Combine and mix well. (don’t clean mixing bowl.The squash go on a parchment lined baking sheet in one layer.
In the same mixing bowl add another 1 Tablespoon + 1 1/2 teaspoons olive oil. Mix the oil up well with the remaining spices sticking to the bowl. Dip each onion slice on both sides into the oil ring to keep the slices together. The onion slices also go on a parchment lined baking sheet in a single layer.
Put the baking sheets in the oven. Butternut squash baking sheet on middle rack and onion baking sheet on lower rack for 15 minutes. After 15 minutes carefully turn all the butternut squash over and all the onion slices over. They go back in the oven for another 15 minutes. Take them out of the oven and reduce the heat to 375 degrees F.
Next – In a large mixing bowl combine the garlic, vinegar, thyme leaves, heavy cream, 1 egg + 2 yolks, cornstarch, and cheeses and mix well. Put to side.
Roll out the dough as thin as you can. It goes into the spring form pan. You might need to mold the sides up a little bit. Add around three of the onion rings to the bottom and then add around three quarters of the butternut squash. Fill next with the cheesy liquid. Add remaining squash and onions last.
Put filled spring form pan on a lined baking sheet because it might leak some.
This stays in the oven 30 minutes. Then it comes out and it is very hot so be careful. You need to release rim of pan and remove it and side lining papers and place this back into the oven for 20 minutes. It is optional that you might want to brush the pastry with egg and pat bagel seasoning on it……Cut out a round of parchment paper to stop the top from browning more.
Let it sit out to cool some. Serve at room temperature or slightly heated.
Butternut Squash and Fondue Pie with Pickled Peppers
ENJOY!
A Special THANKS to Yotam Otttolenghi for sharing his Forking Amazing recipe so I could make this!
I was gifted with several bunches of parsley and Tabbouleh is a parsley salad so here it is but a little different. I added a cucumber because I was gifted with a bunch of them but the most different thing is the rice. Tabbouleh is traditionally made with soaked bulgar. I used rice because I had leftover take out rice taking up room in my refrigerator. It made sense to use the rice. Tabbouleh uses an incredible amount of parsley that you hand chop as small as possible. I have no idea how Mediterranean restaurants serve so much of this. This recipe makes around 4 salads.
Ingredients for around 4 salads
2 cups parley leaves (packed very tight) – chopped fine
1 cup cooked rice (or substitute any grain you want or have)
1 large tomato – chopped into small pieces (mine was small but that was all I had)
1 hot house cucumber – remove seeds – chop into very small pieces
1 small red onion – small dice
1/2 cup mint leaves – chopped
1/2 cup scallions – sliced thin
1 large Meyer lemon – the zest and fresh juice
1 teaspoon allspice
1 teaspoon course sea salt
1 teaspoon ground black pepper
3 Tablespoons extra virgin olive oil
Directions
All the ingredients go in a large mixing bowl. Mix, chill a few hours or a day and serve.
