Butternut Squash and Hazelnut Lasagne

For squash filling

1 large onion, chopped
3 tablespoons unsalted butter
1 – 3 lb butternut squash
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper (recipe specifies white pepper, but I used freshly ground black)
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts , toasted and coarsely chopped

For sauce

1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons flour
5 cups milk
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper

For assembling lasagne

1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano
no-boil lasagne sheets
1. Deal with the Squash:

Cut in half lengthwise and scoop out seeds (discard). Set in a baking dish, cut-side down. Add an inch or two of water to the bottom of the pan. Microwave until flesh is tender enough to scoop out with a spoon, for me it was about 15 minutes. Scoop out flesh, cut into 1/2-inch pieces.

2. Make filling:
Cook onion in butter in a deep heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add garlic, salt, and pepper and cook for just a minute or two, for the garlic to cook a little. Remove from heat and stir in squash, parsley, sage, and nuts. Cool filling.

3. Make sauce:
Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

4. Assemble lasagne:
Preheat oven to 425°F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Autumn Potato Salad

1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
1/2 pound baby carrots, well scrubbed and halved or quartered
1/2 pound parsnips, well scrubbed, and halved
6 medium shallots, peeled
1/4 cup extra virgin olive oil
2 big pinches of sea salt
2 bunches of scallions (green onions), greens topped off, and halved lengthwise

vinaigrette:
2 tablespoons red wine vinegar
1 small shallot, minced
2 teaspoons whole grain mustard
1/4 teaspoon fine grain sea salt
1/3 cup of olive oil
1 tablespoon heavy cream or creme fraiche (optional)

2 cups cooked wild rice (optional)

Preheat oven to 375F degrees.

In a large bowl toss the potatoes, carrots, parsnips, and shallots with 1/4 cup of olive oil and 2 big pinches of salt. When the ingredients are well coated, turn them out onto a large baking sheet in a single layer. There will be a bit of residual oil in the bottom of the bowl, gently add the green onions to the mixing bowl and push them around a bit until they are coated as well. If there is room on your baking sheet add the onions in their own corner (they take less time to roast and you will need to remove them), or place them on their own baking sheet. Place in the oven.

The scallions will likely finished baking first, remove them when they are well-browned, roughly 20 minutes. The rest of the vegetables usually take somewhere between 40 and 60 minutes. Let them go until they are deeply golden and tender throughout. Check them regularly, flip them with a metal spatula once or twice along the way, and if any of the smaller pieces are getting too dark pull them off the pan.

While the vegetables are roasting, start the dressing by pouring the red wine vinegar into a small bowl along with the chopped shallot. If you have the time, let it sit there for twenty minutes or so. Then whisk in the mustard and salt, before slowly drizzling in the olive oil, whisking all the while. Whisk in the cream, taste and adjust with more mustard, vinegar, salt, etc to taste.

When they are done roasting, remove the vegetables from the oven. In a large bowl toss the wild rice (if you're going that route) with a splash of the vinaigrette. You can now either transfer the rice to a serving platter, as a bed for the vegetables, or you can add the roasted vegetables to the bowl and toss them with the rice, the rest of the dressing, and half of the scallions. Turn everything out onto the platter and serve topped with the remaining roasted scallions.

Serves 6.

Kichererbsensuppe mit Nordseekrabben

Zutaten (für 4 Personen):

400 g getrocknete Kichererbsen
1 Lorbeerblatt
1 getrocknete Peperoncino
4 Schalotten
½ Knoblauchzehe
4 EL Olivenöl
1 ½ l Geflügelfond
250 g Nordseekrabben
Salz, Pfeffer aus der Mühle
10 Korianderblätter (fein geschnitten)
Harissa (scharfe, tunesische Würzpaste)
4 EL Chiliöl (siehe Tipp)
Saft von ½ Zitrone
50 ml Milch
1 EL Butter
Currypulver "Anapurna" (oder ein anderes mittelscharfes Currypulver)

Zubereitung:

1. Am Vortag die Kichererbsen mit dem Lorbeerblatt und dem Peperoncino in eine Schüssel geben, mit kaltem Wasser bedecken und über Nacht einweichen.

2. Am nächsten Tag die Kichererbsen in ein Sieb abgießen und abtropfen lassen, das Lorbeerblatt und den Peproncino entfernen und beiseitelegen. Die Schalotten und den Knoblauch schälen und in feine Würfel schneiden. Das Olivenöl in einem Topf erhitzen, die Schalotten- und Knoblauchwürfel darin andünsten. Die Kichererbsen dazugeben und den Fond angießen. Lorbeerblatt und Peperoncino wieder hinzufügen und alles einmal aufkochen lassen. Dann die Kichererbsen bei mittlerer Hitze 30 bis 45 Minuten fertig garen.

3. Für die Einlage die Krabben waschen und abtropfen lassen. 4 EL Kichererbsen entnehmen und mit den Krabben in eine Schüssel geben. Mit Salz, Pfeffer, Koriander, Harissa, Chiliöl und etwas Zitronensaft abschmecken.

4. Die Milch, die Butter und das Currypulver zu den restlichen Kichererbsen geben, Lorbeerblatt und Peperoncino entfernen. Die Suppe mit dem Stabmixer fein pürieren und durch ein Spitzsieb passieren. Mit Salz, Pfeffer und Zitronensaft abschmecken.

5. Die marinierten Krabben in vorgewärmten tiefen Tellern anrichten und die Kichererbsensuppe darüber verteilen. Nach Belieben mit etwas Chiliöl beträufeln.

Tipp: Chiliöl kann man leicht selbst machen: Dafür 4 getrocknete Peperoncini mit Kernen klein schneiden und in eine trockene Flasche geben. Mit ½ l Olivenöl auffüllen, gut verschließen und dunkel lagern. Nach 1 bis 2 Wochen ist das Öl scharf.

Tagliatelle with Shredded Beets, Sour Cream, and Parsley

From Food Junta

1 tablespoon butter
2 tablespoons olive oil
2 garlic cloves, minced
3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1 8-ounce container sour cream
6 tablespoons chopped fresh Italian parsley, divided

1. Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute.

2. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

3. Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl.

4. Sprinkle with remaining 2 tablespoons parsley and serve.

Summer Squash Gratin Recipe

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound yukon gold potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

Almond Soba Noodles Recipe

2 teaspoons red curry paste
1/3 cup unsalted almond butter
2 tablespoons fresh lemon juice
very scant 1/2 teaspoon salt
6 - 8 tablespoons hot water
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
4 ounces pea shoots (or other greens, or tiny pieces of broccoli)
12 leaves fresh basil, slivered
1/4 cup sliced almonds, toasted

Make the almond sauce by mashing the curry paste into the almond butter. Stir in the lemon juice and salt. And then whisk in the hot water one tablespoon at a time until you have a pourable dressing that is about as thick as a heavy cream. The dressing thickens as it cools, so feel free to thin it out with more water later on if needed. Taste, and add more salt or more curry paste if you like.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water. Drain and shake off as much water as possible.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into matchsticks or 1/2-inch cubes. Cook the tofu, along with a pinch or two of salt, in a well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Add a tiny splash of oil if needed to prevent sticking. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. About 15 seconds before the tofu has finished cooking, add the pea shoots to the hot pan.

In a large bowl combine the noodles with 2/3 of the almond sauce. Toss well, be sure all the noodles get coated. Arrange the tofu and pea shoots on top of the noodles, drizzle with the remaining sauce, and garnish with the slivered basil and toasted almonds.

Gebackene Estragon-Erbsen

ca 500g Erbsen (frisch oder aufgetaut)
eine Hand voll frischer Estragon oder ein paar TL getrockneter
2 Schalotten, gehackt
2 TL Olivenöl
4 EL Joghurt
125g Pistazienkerne
Salz?Pfeffer

Estragon, Schalotten, Olivenöl, Salz Joghurt und Pistazien im Mixer zerkleinern. Masse mit den Erbsen vermischen und ca 15 min bei 220 C backen.

Lime Pie

150 ml Limettensaft (oder andere Zitrusfrucht)

4 Eigelb

400gr gesüsste Kondensmilch (Milchmädchen)

200gr Vollkorn-Butterkekse

75 gr Butter

Boden: 

Kekse fein zerkrümeln, Butter schmelzen, mischen. In grosser Form als Boden verteilen, gut festdrücken. 5 Min bei 175 Grad backen, ankühlen lassen.

Belag:

Eigelb schaumig schlagen, Milch langsam dazu, Limettensaft am Ende.

Belag auf Boden verteilen und bei 175 Grad ca 15 Min backen (bis Ei gestockt hat)

Käsekuchen ohne Boden mit Banane

500gr Magerquark

2 Eier

Vanille

75 gr Butter

60 gr Zucker

1 kleine Banane (optional, sonst etwas mehr Zucker)

2 EL Griess

1 EL Steisestärke/Mehl

ca 100gr z.B. Blaubeeren (TK)

Geliermittel (Biobin, Agaragar, Gelatine,...)

Teig:

Eier,Butter, Vanille, Quark, Zucker und zerquetschte Banane  zusammenrühren, gut mischen. Griess und Stärke/Mehl dazu.

Füllung:

Beeren in der Mikrowelle auftauen/angaren, süssen, andicken.

Teig in eine kleine Form (für die normal grosse die doppelte Menge von allem): Halbe Menge Teig, Beerenmischung, rest vom Teig. ggf mit etwas obendrauf als Deko.

ca 1 Stunde bei 175 Grad backen

Weisse Grünteepralinen

150 ml (Soja-)Sahne (z.B. www.vianastore.de)

ca 3 Stangen Lemongrass

400gr weisse Schokolade

Matcha-Puder

• Sahne und Lemongrassstuecke aufkochen und ankuehlen lassen
  
• Schokolade schmelzen
  
• warme Sahne und Schokoldade mischen (wenn sich die Phasen trennen, weiterruehren, bis es kuehler ist)
  
• Masse ca 2 h in den Kuehlschank
  
• Mit dem Mixer aufruehren und in Pralinenformen fuellen
  
• Dick mit Matcha-Puder bestreuen