Parsnip-Cauliflower Soup & Sopressata Flatbread Twists

Episode Three! Wheeeeeeeeeeeeee!

Parsnip Cauliflower Soup and Sopressata Flatbread Twists from Ross Cauvel on Vimeo.

INGREDIENTS

For the soup:

2 T. butter
1 T. olive oil
1 small onion, diced
1 medium carrot, peeled and diced
6-8 medium parsnips, peeled and cut into chunks
1 head cauliflower, cut into chunks
salt and pepper
1 box low-sodium chicken broth
juice of half a lemon
2 cups lowfat milk
fresh chopped parsley

For the Twists:

1 ball pizza dough (mine was homemade, from Emeril's by-hand recipe), rolled out and sliced into 1-inch wide strips
1 egg beaten with 1 T. milk
5-6 slices sopressata (or other salami-like deli meat), in 1-inch wide slices
shredded Parmesan cheese
salt and pepper

STEP 1:

Heat butter and oil in a Dutch oven or large pot on medium-high heat. Add carrots and onion and season with salt and pepper. Cook until onions begin to brown at the edges a little. Add parsnips and cook for a few more minutes.

STEP 2:

Add cauliflower, lemon juice and chicken broth. Cover and cook on high heat for about 30 minutes, until parsnips and cauliflower are very tender.

STEP 3:

Meanwhile, preheat oven to 400 degrees. Lay pizza dough strips out flat on a pizza stone or baking sheet. Brush each strip with a little egg wash. Cover each strip with strips of sopressata. Twist into twisty shapes. Sprinkle Parmesan over the top along with a little salt and pepper. Bake until golden brown, broiling for a few minutes at the end if needed for extra crispness.

STEP 4:

Use an immersion blender to puree the soup (or puree it in a regular blender or food processor). Reduce heat and stir in milk. Taste and adjust seasoning. Keep warm till ready to serve. Ladle into bowls, top with parsley, and serve with twists. Enjoy!

Ribeye Steaks & Sweet Potato Fries

Without further ado, I present to you: the second installment of the Fearless Cook vlog! Enjoy!

Steaks & Sweet Potato Fries from Ross Cauvel on Vimeo.

INGREDIENTS

2 thick ribeye steaks (mine were about 3/4 lb. each)
1 and 1/2 large sweet potatoes (or 2 small)
~6 cups neutral cooking oil, like canola
seas salt and black pepper
olive oil

For steak rub:
1 tsp. smoked paprika
1 tsp. paprika
pinch of salt
pinch of black pepper
pinch of red pepper flakes
1 tsp. store-bought steak rub

For compound butter:
6 T. room temperature butter
chopped fresh parsley
chopped fresh oregano
1 clove garlic, minced

For curry mayo:
2 big spoonfuls mayo
~1 T. honey
pinch of curry powder

For homemade croutons:
~1 cup cubed stale bread
~2 T. olive oil
chopped fresh parsley
chopped fresh oregano
sea salt and black pepper

For the rest of the salad:
Mixed baby greens
1 pear, thinly sliced
~2 ounces Gruyere cheese, in small cubes
walnut pieces (you can toast them if you want)

For the salad dressing:
juice of half a lemon
~1 tsp. mustard
~1 tsp. honey
~1/4 c. olive oil
salt and pepper

STEP 1:

Let steaks come to room temperature. Make the steak rub by mixing together all steak rub ingredients. Make the curry mayo by whisking together all ingredients; store in fridge till ready to serve. Make salad dressing by whisking together all ingredients; store in fridge till ready to serve.

STEP 2:

Preheat your frying oil for the potatoes. Turn a pot of oil to medium high heat and let sit for 15-20 minutes. Test the temperature of the oil by sticking the handle of a wooden spoon in - if little bubbles surround it, the oil is ready. Once you have a good base heat going, you can crank up the heat a little to make sure it stays hot throughout the cooking process.

STEP 3:

Add the fries, in batches the size of large handfuls, and cook until fries are tender. Use a slotted spoon to remove them from oil and place on some paper towels to drain. Once all batches have gone in the first time, bring the oil back up to temperature (just let it reheat for about 5 minutes), then fry the batches a second time, repeating the draining on paper towels process. Sprinkle the fries with sea salt while still warm.

STEP 4:

Preheat the oven to 450. Preheat a cast iron or fry pan (NOT non-stick) over high heat. Make sure it's REALLY hot. Put a little olive oil in the pan - it should start smoking a little. Immediately add the steaks and don't touch them for about 5 minutes. You want a good crusty sear. Flip them and cook on the other side. When both sides have browned, transfer the whole pan to the oven and cook until the steaks are to your doneness-liking. I think I cooked mine for about 5 minutes in the oven for a perfect medium to medium rare. You really just have to go by feel - when you give the steaks a little poke with tongs, if it's very very soft, it's still quite raw. If it's more firm, it's more done. Remember that when you take the steaks out and let them rest, they'll continue to cook, so err on the side of underdone - you can always put them back in the oven, but you can't fix an overcooked steak!

STEP 5:

Remove the steaks from the oven, set aside on a plate, cover with aluminum foil, and allow them to rest for at least 5 minutes, preferably 10. Scoop about a teaspoon of compound butter on top of each steak and let it melt. Serve with the fries, curry mayo, and salad. Enjoy! (How could you not?)

Pear & Caramelized Onion Flatbread

Let's have a brief moment of silence in appreciation for the perfection that is cheese.

*SILENCE*


Now that that's out of the way, we can jump into what is a delicious, easy, and
not-made-out-of-a-zillion-ingredients meal. I called this flatbread, but it's more like sauceless pizza. Tomato, tom-ah-to, right?


This is crisp, chewy pizza dough topped with sweet caramelized onions and perfectly ripe fall fruit - all smothered in melty cheese. In the immortal words of Ina Garten: how bad could that be? The answer: not bad at all.


In fact, this was so good, I just might make it again. And as we all know, I do not make recipes twice. How might one tweak this recipe, you're wondering? One might add hot Italian sausage; sub apples for pears, leave the fruit out altogether and use sun-dried tomatoes or artichokes or olives or all of the above; use mozzarella cheese, or all cheddar, or all Gruyere; I could go on. A sauceless pizza is just like a sauced pizza: a blank canvas on which to paint by numbers using the fan brush of innumerable ingredie–OK, OK, I'll stop with the stupid art metaphor.


Misguided metaphors aside, MAKE THIS! You'll thank me later. (You're welcome.)

INGREDIENTS

One ball fresh pizza dough
olive oil
cornmeal
1 pear (not too too ripe), cut into thin slices
3 small onions, halved and sliced thinly
butter and oil for caramelizing
3/4 cup shredded Gruyere cheese
3/4 cup shredded sharp white cheddar cheese
salt and pepper
red pepper flakes

STEP 1:

Caramelize the onions: heat a little butter and olive oil in a pan and cook the onions over medium heat, seasoning with salt and pepper, until brown and lovely. Set aside.

STEP 2:

Preheat the oven to 450. Sprinkle some cornmeal on a pizza stone or baking sheet. Shape the dough into a round-ish, thin crust. Rub all over with a little olive oil.

STEP 3:

Spread the onions all over the dough, then top with the pear slices. Sprinkle a little salt and pepper over all that. Sprinkle cheese evenly over everything. Top with red pepper flakes if you want. Bake at 450 until cheese is melty and crust is getting golden brown. Switch oven to broil and cook for 2-4 more minutes, until many brown spots appear on cheese and crust. Remove from oven, cut into slices, serve and enjoy!

Mushroom Ravioli with Creamy Kale Sauce

EEEEEEEEEEEEEE!!!! Squeals of joy abound! My first video post! I hope you love it :-)

The Fearless Cook - Mushroom Ravioli from Ross Cauvel on Vimeo.

INGREDIENTS

2 T. butter
1 T. olive oil
1 small onion, diced
3 cloves garlic, minced
1 bunch kale, tough stems trimmed, cut into ribbons
~3/4 c. chicken broth OR white wine
~1/3 c. heavy cream or half and half
salt and pepper and red pepper flakes
fresh chopped parsley
1 lb. frozen good quality mushroom ravioli

STEP 1:

In a large Dutch oven over medium high heat, melt the butter and oil. Add the onions and cook for a few minutes, seasoning with salt and pepper. Add the kale and garlic and red pepper flakes and let wilt for a few minutes, stirring occasionally. Add the chicken broth, cover, and cook for 8-10 minutes.

STEP 2:

Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli according to package directions. Drain and place in serving dish.

STEP 3:

Uncover kale, turn down heat, and stir in cream. Cook for a few minutes, until sauce is thickened and reduced a bit. Taste and adjust seasonings. Ladle sauce over ravioli, top with parsley, serve, and enjoy!

Meatless Monday: Pumpkin-Chevre Pasta & Warm Brussels Sprouts Salad

Ah, the humble pumpkin! It graces us with its presence each October, ushering in a season of ghouls, goblins, candy corn, and becostumed walks of shame.


Usually relegated to cruel mutilation or cloyingly sweet pies, it's underused in savory dishes. Its mellow squashiness, however, lends itself perfectly to sauces, soups, and otherwise non-sugar-based applications. Pairing it with chevre was a random choice, but an all-out success! The sauce was smooth, slightly tangy, and tasted deeply of autumn.


Ross turned to me and said, "What is this?" as he shoveled another forkful in his mouth. Me: "Why?" Ross: "It's incredible." That's what I like to hear! He wasn't quite as jazzed up about the Brussels & chickpea salad, but not too many folks get giddy over miniature cabbages (what can I say - I'm a freak!). Actually, the salad is so hearty, it could stand alone as a vegetarian main dish. And, although it's Meatless Monday, I couldn't help but think how amazing it would be with a little pancetta or hard Spanish chorizo.


Don't be fooled by the nacho-cheese-esque appearance of the pasta sauce - this is one to serve to company. If you were having a dinner party with vegetarian guests, it would be an elegant main dish. It would also make a fantastic first course. If you're a normal person who doesn't plan their life around dinner parties, it makes, well, a scrumptious stormy-night-in dinner.


I'd recommend stocking up on canned pumpkin before it disappears into the night like a Halloween spirit. You'll want to make this all winter!



INGREDIENTS

PASTA:
2/3 lb. whole wheat spaghetti
2 T. butter
1 T. olive oil
1 can unsweetened, unseasoned pumpkin puree
1 small log goat cheese (chevre)
~10 sage leaves
1 small onion, diced
3 cloves garlic, minced
salt and pepper
freshly grated nutmeg (or a sprinkle of jarred ground nutmeg)
~1/2 cup chicken broth
~1/4 cup pasta cooking water

SALAD:
~15 small Brussels sprouts, ends trimmed and halved
1 can chickpeas, drained and rinsed
2 T. butter
1 T. olive oil
salt and pepper and red pepper flakes
~1/4 cup apple cider vinegar (or white vinegar or red wine vinegar)
splash of chicken broth

STEP 1:

Boil spaghetti until al dente. Drain, then set aside.

STEP 2:

Meanwhile, heat butter and oil in for the Brussels Sprout salad in a pan. Add Brussels sprouts to pan and season with salt and pepper. Let cook without stirring or shaking the pan for about 10 minutes, until undersides of sprouts start to brown. Add chickpeas and stir. Cook for a few more minutes. Add vinegar, more seasoning, and red pepper flakes. Cover and let vinegar cook for a few minutes. Uncover and let vinegar evaporate. Add chicken broth and re-cover. Cook for a few minutes, then uncover and let it evaporate, too. Taste and adjust seasoning. If it tastes good, take it off the heat and keep it warm in a bowl.

STEP 3:

Meanwhile, heat butter and oil for pasta sauce over medium high heat in a Dutch oven or other pot. Add onion and season with salt and pepper. Cook until onion is soft and translucent. Add chicken broth, sage, and garlic. Cook for about 5 minutes, stirring occasionally. Add pumpkin and chevre, reduce heat to medium, and cook, stirring, until chevre and pumpkin are mixed and sauce is one homogenous color. Cook over low heat until noodles are ready. Stir in a little pasta water if sauce gets thick.

STEP 4:

Add cooked pasta to sauce (or vice versa) and stir to combine. Serve pasta alongside warm salad. Enjoy!

Gorgonzola Penne with Butternut Squash & Spinach

It's time for the truth: I can't find my camera.


Which begins to explain the even-worse-than-usual photos - and sad lack of posts - on this blog. I've been using my iPhone (and it's not even the iPhone 4, which takes scockingly lovely pictures). Of course I do a little primping in Photoshop, but no amount of amateur retouching can save these photos from themselves.


While I'm making excuses, I'll try this one: I've been sadly lacking in inspiration lately. Not that I haven't been cooking. I've just been cooking the same boring rotation of things I always make: tofu peanut curry, lasagna, pasta in a veggie marinara sauce. Zzzzzzzzz...


So, loyal readers, is there anything you'd like to see me make? Any requests? Ideas? Things from your own repertoire I could put my own spin on? I've reached the point of saturation: every time I open a Food & Wine or check my Chow daily email I think to myself, Already made that, or I don't really eat swordfish, or Baking? Who wants to measure?!


Having said all that, using blue cheese in a pasta sauce was new for me, and I really liked it. The other liquid ingredients cut the pungency of the cheese, but the deep moldy flavor is enough to create a tangy, savory, highly flavored sauce. I think next time I'd cook the butternut squash a little longer, but hey, I was really hungry. If I were going to make this a meaty dish, my first inclination would be to use hot pork sausage, or something whose flavor can stand up to the richness of the sauce. Then again, I know some of you are diehard chicken fans, and you could go that route, too.

Thanks for sticking with me through my existential recipe crisis! And please, leave me a comment or two with requests and inspiration!

INGREDIENTS

2 T. butter
1 T. olive oil
1 medium butternut squash, peeled and diced
salt and pepper
3/4 c. white wine
3 cloves garlic, minced
juice of one lemon
~1-2 T. chopped fresh sage
1-2 T. chopped fresh parsley
~1/2 lb. gorgonzola cheese, in chunks
splash of milk (optional)
~1/3 cup pasta cooking water (if needed)
2/3 lb. whole wheat penne pasta

STEP 1:

Pre-heat a large skillet over medium-high heat. Add butter and oil and let butter melt. Add butternut squash chunks to pan. Let cook without moving for about 5 minutes. Season with salt and pepper. Shake the pan and cook for about 5 more minutes.

STEP 2:

Add in lemon juice, white wine, garlic, and herbs. Cover and cook for about 10 more minutes, until squash is tender but not mushy. Meanwhile, boil the penne pasta until just below al dente, reserving a little pasta water. Place the spinach in the bottom of a colander, and drain the pasta over the spinach to wilt it. Set aside.

STEP 2:

When squash is tender, uncover the pan and add the gorgonzola. Let melt while stirring. If sauce is too thick, add a splash of milk and/or pasta water. Stir in drained pasta and spinach and stir until well mixed. Taste and adjust seasoning. Serve and enjoy!

Meatless Monday: Cauliflower & Caramelized Onion Frittata and Figgy Salad

I will admit upfront that this meal used an absurd amount of dishes. I only sort of anticipated this. And, to be honest, I'm not sure there's a way to cut down on the number of dishes used; some things just are what they are.


Having said that, this would be such an elegant dish to serve at a brunch. It came out light, fluffy, savory, with a hint of sweetness from the onions - definitely a taste winner. There were a few setbacks, however: the aforementioned dishstravaganza; and the fact that the frittata clung stubbornly to the bottom of its baking dish even though I buttered the crap out of it. Next time, I'd cook it in a nonstick pan - like what you'd bake a cake in (9" X 9").


If you're an egg person, you'll probably really like this recipe. It's not as frou-frou as a quiche (not that I'm knocking quiche, I love the stuff), but it's a bit fancier than, say, scrambled eggs and toast for dinner (which I eat embarrassingly often).


This is a Meatless Monday post, but of course you could meat this up a bit. I actually tweaked it from a Food & Wine recipe that used bacon. Bacon would be delicious (DUH), as would ham, sausage, pancetta, etc. The great thing about a recipe like this is you can just take the base ingredients and swap them out to your liking. Hate cauliflower? Swap it for broccoli or asparagus. Not a fan of caramelized onions? You may be crazy, but nonetheless you could skip those, too.


Make this one your own! And go with a nonstick pan, for cryinoutloud - in fact, bring out the Pam spray! You'll thank me later.

INGREDIENTS

Frittata:
8 eggs, beaten
splash of half and half
salt and pepper
2 T. olive oil
1 T. butter
sprinkle of sugar
2 medium (or one giant) onion, halved and sliced thinly
1 T. olive oil
1 small head cauliflower, cut into small florets
salt and pepper
2 cloves garlic
sprinkle of water
fresh chopped parsley
lots of freshly grated parmesan cheese

Salad Dressing:
5-6 fresh figs, quartered
~1/4 cup balsamic vinegar
drizzle of honey
salt
squirt of mustard
spring mix
sliced cucumbers
1 medium carrot, sliced
2 T. olive oil

STEP 1:

Heat a pan over medium heat. Add olive oil and butter and sliced onions. Season with a little salt and pepper. Cook for about 20 minutes, until caramelized. Sprinkle a little sugar over the onions and cook for a few more minutes. Transfer to a plate and allow to cool.

STEP 2:

Heat an ovenproof dish (such as a Dutch oven) over medium-high heat (if you don't have a cooking pot that can transfer from the stovetop to the oven, no worries - just cook the cauliflower, add it to the eggs, then pour it all in a casserole dish). Add a little olive oil, then add the cauliflower, and season with salt and pepper. Cook for a few minutes, until cauliflower is beginning to turn golden brown. Add about a 1/4 cup water to the pan, add the garlic, cover, and cook until cauliflower is tender, about 8 minutes.

STEP 3:

Heat oven to 400 degrees. Meanwhile, beat eggs, half and half, salt and pepper, parsley, and a good amount of parmesan cheese in a large bowl. When the onion is cool, stir it into the egg mixture. When cauliflower is done, scoop it out and allow to cool on a plate. Rinse and wipe out the ovenproof dish. Rub a little butter into the dish. Pour the egg/onion mixture into the dish, then sprinkle the cauliflower around. Top with more grated parmesan. Bake until frittata is set, about 30 minutes. When set, switch oven to broil, and cook under the broiler until the top is brown in places.

STEP 4:

While the frittata is baking, put the balsamic and figs (with a pinch of salt) in a small saucepan, cover, and cook for about 10 minutes, until figs have basically disintegrated into the vinegar. Remove from heat, transfer to food processor, add squeeze of honey, and process until smooth. Add the mustard. Process again, and drizzle the olive oil in through the top until the mixture is emulsified. Set aside while you get the salad greens ready. Toss the greens with the dressing. Slice the frittata into pieces, serve with the salad, and enjoy!