Recipe (Re)creation: Butternut Squash, Kale + Manchego Pizza

You can think of this one as the ultimate harvest pizza.  As fall is upon us and the leaves are starting to change, I begin to crave all my favorite fall and winter veggies. Roasting vegetables and throwing them in pastas, salads, and soups is always a delicious option, so why not throw them on pizza? I found this delectable recipe here and made a few changes to suit my tastes.  I love manchego cheese, so I used that instead of fontina, and omitted the salsa.  I also cheated and used store bought pizza dough from Whole Foods.  While I do love the idea of making the dough from scratch, it just isn't realistic for me on a weeknight.  Otherwise, I stuck to the original recipe and just love how this pizza turned out.  Happy eating!

Serves 2

Ingredients:

• 7 oz. pizza dough
• 1 head of garlic
• 2 tbsp. butter
• 1 1/2 cups butternut squash, cubed
• 1 tbsp. brown sugar
• 6 sage leaves
• 1 tbsp. pine nuts
• 2 tbsp. grated parmesan cheese
• 4 tbsp. olive oil
• 8 oz. shredded manchego cheese
• 1 small bunch of kale, torn

Directions:

-Preheat oven to 400 degrees F and remove pizza dough from fridge.

-Cut 1/4 inch off the top of the garlic and place in tin foil.

-Drizzle with olive oil and roast in the oven for about 40 minutes.  

-Meanwhile, heat butter in a medium skillet and add the butternut squash.

-Sprinkle with brown sugar and cook, stirring often, for about 20 minutes. 

-Remove from heat, season with salt and pepper, and set aside.

-Once the garlic is tender, remove from the oven and let cool.

-Preheat oven to 450 degrees F for the pizza. 

-Place the sage, pine nuts, 4 cloves of garlic, 3 tbsp. olive oil and 1 tbsp. parmesan cheese in a food processor and blend until a thick pesto is formed. 

-Knead the dough and form it into a flat disk about 12 inches wide.  

-Place on a greased baking sheet lined with tin foil.

-Brush the dough with olive oil and spread evenly with pesto.

-Top with shredded manchego, then add the butternut squash, and top with more manchego.

-Place pizza in the oven and bake for about 10 minutes.

-Meanwhile, place kale in a bowl and toss with 1 tbsp. olive oil and 1 tbsp. parmesan.

-Remove pizza from oven, top with kale, and bake for another 5-6 minutes.

-Once the pizza is done and the kale is crispy, remove from oven.

-Allow to cool, cut into slices and serve immediately. 

Restaurant (Re)creation: Kokkari's Watermelon Salad with Pine Nuts, Feta + Basil

This salad is amazingly simple and refreshing (not to mention, BEAUTIFUL). Watermelon is in season right now and this salad is the perfect way to showcase it. Kokkari nailed this recipe with the salty feta, touch of basil and crunchy pine nuts. You can also swap the basil for mint if you prefer. Either way, you can't go wrong!

Serves 6

Ingredients:

• 2 1/2 lbs watermelon, chilled
• 1/4 lb Greek feta cheese
• 2 tablespoons toasted pine nuts
• 3 fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• Optional- freshly ground pepper

Directions:

-Cut the watermelon into 1-inch cubes and arrange on a serving platter.

-Crumble feta all over the watermelon.

-Sprinkle with pine nuts and torn basil.

-Drizzle with olive oil and top with a twist of freshly ground pepper.

-Serve immediately.

Kokkari

200 Jackson Street

San Francisco, CA

(415) 981-0983

www.kokkari.com

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Recipe Creation: Kale + Quinoa Pilaf with Sautéed Chanterelles

This dish combines all of my favorite foods AND it's super healthy and satisfying.  I can rarely convince my husband to do a vegetarian dinner, but he is more than happy to eat this dish on its own any day of the week.  The lemon adds a nice zesty flavor and the goat cheese balances out the acidity of the dish.  Top it with some buttery sautéed chanterelles and you have yourself a restaurant worthy meal.  This is my version of a happy meal.  Kinda makes me want to hum when I eat it...

Adapted from Food 52

Serves 2-4

Ingredients:

• 2 cups water
• 1 cup rainbow quinoa
• 1 bunch kale, ribs removed + roughly torn
• 3 green onions, finely chopped
• 1/3 cup goat cheese
• 3 tbsp toasted pine nuts
• 1 tbsp hazelnut oil
• 1 lemon, zested and juiced
• 1 cup chanterelles, sliced
• 1 tbsp butter
• salt & pepper, to taste

Directions:

-Bring the water to boil in a medium saucepan with a lid.

-Add the quinoa and simmer over low heat for about 10 minutes.

-Add the kale and let steam for an additional 5-10 minutes.

-Meanwhile, heat a small skillet on medium heat and add the butter.

-Sauté the chanterelles for about 10 minutes, or until lightly browned & cooked through.

-Mix the green onions, goat cheese, pine nuts, oil, lemon juice & zest in a large bowl.

-Scoop in the cooked quinoa and kale and mix thoroughly.

-Top with chanterelles and season with salt & pepper.

Restaurant (Re)creation: Jackson Fillmore's Zucchini Carpaccio

This recipe is loosely based on an iconic salad from a little San Francisco trattoria called Jackson Fillmore.  It is one of those dishes that always stays on the menu- and for good reason.  It's simply divine.  My (re)creation is a bit different, but the essence and simplicity of the salad remain.  For my version of the dish, I used a combination of zucchini and summer squash and used a vegetable peeler to create the thin ribbons.  I also opted for toasted pine nuts instead of almonds and garnished the salad with a few leaves of fresh torn basil.  The best part about this dish is, there is no cooking involved (other than toasting the pine nuts).  You can either serve this salad warmed in a skillet or you can serve it cold and straight from the bowl.  It's a perfect addition to a lazy weeknight meal.

Serves 3-4

Ingredients:

• 2-3 zucchini or summer squash
• Slice of lemon
• Olive oil
• Shaved Pecorino
• 3 tablespoons toasted pine nuts (or almonds)
• 3 fresh basil leaves, torn

Directions:

-Wash and dry the zucchini and squash.
-Using a vegetable peeler, shave thin ribbons of the vegetables into a medium bowl.
-Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil.
-Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.
-Garnish with torn basil and serve immediately.

And if you're a purist, here is the original recipe from Jackson Fillmore (in video form):

~Video courtesy of Jackson Fillmore~

Jackson Fillmore

2606 Fillmore Street

San Francisco, CA

(415) 346-5288
jacksonfillmoresf.com

Restaurant (Re)creation: Zuni's Roasted Chicken + Bread Salad

Zuni Cafe is a San Francisco institution and their roasted chicken is hands-down the most popular item on the menu.  The dish serves two and takes about an hour to an hour an a half to arrive, but it is fabulous and definitely worth the wait.  This recipe is based on an adapted version of the original from the Zuni Cafe Cookbook by Judy Rodgers.  The original recipe is wonderful, but very wordy and time-consuming.  This adaptation should save some time, and if done right, should be equally mouthwatering and enjoyable. You can serve the chicken with the bread salad recipe below or you can swap it out and serve it with the brussels sprout and butternut squash panzanella salad from my prior post.  Either will be delicious.  Let me know how it turns out ; )

Serves 2-4

Ingredients for chicken:

• 1 small chicken (2 3/4 to 3 1/2 pounds)
• 4 tender sprigs of Thyme
• 3/4 teaspoon salt
• A little water

Ingredients for bread salad:

• 8 ounces torn peasant-style bread (crusts removed)
• 6 to 8 tablespoons mild-tasting olive oil
• 1 1/2 tablespoons white wine vinegar
• Salt & pepper to taste
• 1 tablespoon dried currents, soaked in 1 tbsp each of red wine vinegar & warm water
• 2 tablepsoons pine nuts
• 2-3 garlic cloves, slivered
• 1/4 cup sliced scallions
• 2 handfuls of arugula

Directions:

Day 1

-Remove and discard the lump of fat inside the chicken.  Wash the chicken and dry thoroughly.

-Gently slide a finger under the skin of each breast and create two small pockets.  Do the same under the skin of each thigh.  Stick a sprig of thyme in each of the 4 pockets.

-Season both sides of the chicken thoroughly with salt and pepper.

-Cover the chicken and put it in the refrigerator overnight (seasoning the chicken a day before makes it more flavorful and moist- its worth it).

Day 2

-Preheat oven to 475 F.  Place a 10 to 12-inch skillet with an all-metal handle over medium heat on the stove.  Wipe the chicken dry and place in the skillet, breast side up (the pan should sizzle).

-Next, place the the skillet in the oven and let it brown for about 30 minutes.  The skin should begin to blister.

-Meanwhile, toss torn bread pieces (about 2-inch chunks) in about 2 tablespoons of olive oil, lightly coating them.  Place them in a baking dish in the oven on a rack below the chicken and cook for about 10 minutes, or until brown, then remove from heat. (If you want to toast your pine nuts, you can place the pine nuts in the with the torn bread chunks, but watch them closely because they burn quickly.) 

-Turn the bird over and roast for another 10-15 minutes, depending on the size of the bird.  Then flip back over so the breast side is up and recrisp for another 5-10 minutes.

-Remove the chicken from the oven once it is crisp and browned.

-Turn off the oven and set the chicken on a plate to cool.  Pour the fat from the skillet, leaving the lean drippings behind.  Add about a tablespoon of water to the drippings and warm them over medium heat to soften any hard drippings.

-Combine 1/4 cup of olive oil with white wine vinegar and salt and pepper to taste.  Toss half of this vinaigrette with the torn bread in a medium sized bowl.

-Meanwhile, heat some olive oil over medium-low heat in a small skillet and add the garlic and scallion slivers.  Stir constantly until softened, but not browned.  Remove from heat and toss with the bread.  You can add the drained currants and the pine nuts to the bread salad at this time as well.

-Place the bread salad in an oven-safe dish and warm in the oven while you finish preparing the chicken.

-While the bread salad is warming, tear the chicken into pieces, some large and some small.  Make sure to include the crispy pieces of skin (its the best part).

-Remove the bread salad from the oven and place on a platter over a handful or two of arugula.  Drizzle the remaining vinaigrette and a spoonful or two of pan drippings over the salad, mixing well.  Top the bread salad with crispy pieces of chicken.

Heaven.


Zuni Cafe
1658 Market Street
San Francisco, CA
(415) 552-2522
www.zunicafe.com

Restaurant (Re)creation: Beretta's Eggplant Caponatina

This antipasto is a MUST when dining at Beretta.  It is tangy, light, and nutty and is the perfect appetizer to share while you are waiting for your main.  They offer the option of adding burrata, which just makes the dish all that more amazing.  I found the actual restaurant recipe online in a 7x7 article and just made a few tweaks.  Rather than frying the eggplant, I roasted it to lighten the dish a bit.  I also topped the caponatina with burrata (a must) and a little squeeze of lemon.  Other than that, you can thank Chef Ruggero Gadaldi for this beautiful creation.  Plus, it was featured in 7x7's 100 Things To Try Before You Die- so you can check one more dish off your list.

Serves 4-6 (as an appetizer)

Ingredients:

• 4 medium sized Japanese eggplants
• 1 stalk celery
• 1/2 basket cherry tomatoes, halved
• 1-2 tablespoons chopped basil
• 1 tablespoon capers
• 2 tablespoons chopped green olives
• 1 tablespoon toasted pine nuts
• 2 tablespoons white balsamic vinegar
• 1/2 cup fresh burrata (optional)
• 1/2 lemon wedge, squeezed
• Olive oil, for roasting
• Salt & pepper 

Directions:

Preheat oven to 425 degrees F.

Meanwhile, peel eggplants, leaving some stripes and cut into 1 inch cubes.

Toss with olive oil and season with salt a pepper.

Roast the eggplant cubes on a baking sheet for 20-25 minutes, or until tender.

Meanwhile, cut celery into 1/3 inch cubes and cook in boiling water for two minutes.

Remove celery, strain it, and let it cool.

Toss the eggplant, celery, tomatoes, capers, olives, and pine nuts together with with white balsamic vinegar.

Top with fresh burrata and season with salt and pepper.

Serve with toasted bread or simply eat it on its own!

Enjoy!


Beretta
1199 Valencia Street
San Francisco, CA
(415) 695-1199
http://berettasf.com/