Butternut Squash and Leek Gratin

When it comes to butternut squash, I tend to rotate the same set of recipes. Most frequently, it's soup. No soup is as creamy, sweet and savory, all at the same time, as a homemade butternut squash soup with a dollop of sour cream, or a swirl of balsamic syrup. Next on the list is butternut squash creme brulee. And finally, butternut squash bread pudding.

This is the first time, however, that I've make butternut squash gratin. A gratin is a simple, baked dish, similar to a casserole, with a golden, browned crust on the top. For this recipe, I've added onions and leeks to the squash base. A final topping of cheese and breadcrumbs, and a short time in the oven, and that's really all there is to it.

This is an easy recipe, the most laborious parts being peeling and cutting the squash, and washing the leeks. For those who haven't cooked with leeks before, you might be wondering what is so difficult about washing leeks. The problem with fresh leeks is that they are grown in sandy soil, which then finds it way into the many tight layers of the vegetable. This is why it is so important that you take the time to carefully wash them before cooking. (I found a quick tutorial of the process on YouTube.)

Having made this dish for the first time, I am confidant that it would become one of my regular butternut squash recipes. I'm even thinking that it would make a lovely side dish for our Thanksgiving dinner this year.

Butternut Squash and Leek Gratin
Serves 4 to 5

1 butternut squash, peeled, seeded and cubed
1 small onion, diced
1 medium leek, washed and chopped
3 tbsp vegetable oil
2 sprigs fresh rosemary
1 tsp salt
1/2 tsp ground black pepper
8 oz mozzarella, sliced or shredded
1 cup seasoned breadcrumbs
1 cup grated cheddar
2 tbsp chopped parsley (optional)

1. Preheat the oven to 300^oF. Spray an 8" x 8" baking dish with cooking spray and set aside.
2. In a bamboo or stainless steel steamer, steam the squash until fork tender. I did it in two batches so that the cubes of squash cooked evenly.
3. In a large skillet, heat the vegetable oil over medium heat, and add the onions and rosemary sprigs. Cook until lightly browned on the edges, about 3 minutes. Add the chopped leeks. Continue to cook over medium heat, stirring occasionally to prevent burning. Cook until the leeks are softened, for an additional 4 to 5 minutes. Remove and discard the rosemary sprigs.
4. Combine the squash, onion-leek mixture, salt, and pepper. Transfer to the prepared baking dish. Layer the slices of mozzarella on the top, followed by the breadcrumbs, and finish with the grated cheddar. Baked at 300^oF for 25 to 20 minutes, until the top is golden brown. Garnish with chopped parsley and serve warm.

Easy Tomato Basil Soup

Today, as I sliced through our CSA microshare of roma tomatoes, their sweet and intense aroma wafting to my nose, it dawned on me that this was the first time that I actually took notice of the aroma of a roma tomato. Conventional roma tomatoes - those sold at chain grocery stores - never smell this good, or even look this vibrant - brilliant, crimson red - for that matter. Don't you agree?

Conventional romas are usually sold under-ripe which explains why they rarely taste or look their best. I'm sure if you were to leave them on the counter for a few days or in a sealed brown paper bag for a day or two, they would develop the sweet flavor that comes naturally to those sold at farmers' markets across the country.

We've had a surplus of romas since they've been in our CSA delivery for the past three weeks. This turned out to be a good thing for making creamy tomato basil soup, without the cream. 

Easy Tomato Basil Soup

Serves 3 to 4

8 to 10 roma tomatoes

3 tbsp olive oil, plus 2 tbsp

3/4 tsp salt

1/2 tsp ground pepper

2 onions, sliced

2 garlic cloves, minced

1 jalapeno, sliced (optional)

4 to 5 cups low sodium chicken stock

1 cup fresh basil leaves

1. Slice the tomatoes in half and toss with the olive oil. Season with salt and pepper. Place cut side down and in a single layer on a baking sheet, and roast in a 400 degrees F oven for 20 to 25 minutes. 

2. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Cook the onions, garlic, and jalapeno (if using) until slightly browned. Add the roasted tomatoes (with all the juices from the pan), the chicken stock, and basil leaves. Stir and and bring to a slow simmer. Cover and cook for 15 minutes. 

3. Carefully transfer the soup to a blender and puree until smooth (or to your desired consistency). Return soup to the pot, and and return to a gentle simmer. Serve warm with garlic croutons. 

Cooking in Barcelona

At this point, we had been in Barcelona for only three days but taxis had become our primary means  of transportation. Barcelona's climate is oppressive in August.  An otherwise leisurely twenty minute walk is made unbearable by the heat and humidity, even at eleven o'clock in the morning.

Joining us this morning were two of our friends from Minneapolis who had been living and working in Barca for the past year, and who have somehow rapidly adapted to the heat. We boarded the taxi at the corner of Madrazzo and Valmis, an intersection marked by the a local hospital and relatively modern buildings. The cab driver was soon maneuvering through cobble-stoned streets, barely wide enough for his Spanish-made Astra. We slowly drove past ornate hardwood doors and brightly colored store fronts bordered by wrought-iron lamps, and flowers baskets hanging from windows and spilling over with brightly colored vines and blossoms.  We had come to this part of town for a lesson in Catalan cuisine. And I was ready to learn about and savor the favors of Spain!

Clams for the paella. 

Chef Alesandra getting the paella started. 

Espai Boisa is run by Claudia Schmilinsky and Pep Soler, a husband and wife team with a desire to teach locals and travelers alike about Spanish and Catalan cuisine.  From the prawns and clams for the paella, to the tomatoes and olive oil for the pan con tomate, and the red and white wines that Pep so generously refilled throughout the class -  all ingredients were fresh, organic, and sourced locally.

Catalonia, of which Barcelona is the capital, is the northeastern most region in Spain with a cuisine distinct from other regions. Claudia and Pep and their chef Alesandra prepared a menu of both Catalan and other regional dishes: spanish tortilla, bacon wrapped stuffed dates, pan con tomate, gazpacho, paella, and crema catalana.

 Preparing pan con tomate.

 The finished paella. 

 Crema catalana.

The class started with introductions, followed by a quick description of each dish by Alesandra. Our first appetizer, the spanish tortilla, is an egg dish made in a non-stick skillet and filled with potatoes and onions cooked confit-style. Certainly, not your ordinary breakfast eggs. The other appetizer was dates stuffed with almonds and wrapped in bacon before finally being roasted in the oven - a simple hor d'oeuvre which I took note to make at home at my next casual dinner party, served with a pitcher of homemade sangria perhaps. A third appetizer was pan con tomate, simply slices of fresh bread rubbed with fresh tomatoes and finished with sea salt and olive oil. Then there was gazpacho. Alexandra makes her gazapacho with tomatoes, onions, watermelon, lemon juice and olive oil. This, we later learnt, is a slight variation from the traditional gazapacho which includes day-old bread.  Our main dish was paella which is not Catalan, having originated in the Valencia region, but what cooking class in Spain would be complete without Spain's most popular dish? Dessert was crema catalana, a dish similar to creme brulee with a couple notable differences. Crema catalana is made with whole milk and the custard is finished on the stove-top; creme brulee is made with cream and the custard is finished in the oven.

While Alesandra relayed instructions, members of the class (on this day there were fourteen of us) began the chopping and dicing process, getting the ingredients ready for their respective dishes. We all  had different tasks: a couple people supervised the potatoes-confit for the spanish tortillas, some worked on the gazpacho but everyone got a chance to help with the paella. Seemingly, we all gravitated to the large paella pot in the center of the cooking station, a point that Alesandra took notice of and expounded on. Paella, she explained, is a dish that's meant to be shared and those restaurants that serve individual paellas deviate from the true meaning of the dish. I liked her narrative. I have a strong proclivity for tradition when it comes to food,  so I respected her efforts to incorporate her values in the class.

With Claudia and Pep. 

Two and a half hours passed quickly amidst the the chatter, the culinary education, and the good wine. Claudia and Pep were the most gracious hosts, having done a superb job of facilitating a warm, welcoming environment.  While fourteen people is a lot for one cooking class, I felt that it made for an interesting mix of backgrounds and conversation. In the end, we all had one thing in common: an appreciation of healthy, wholesome, and delicious food. So, if you ever make it to Barcelona, try and include a cooking class from Espai Boisa on your agenda. If I return, I'd do it again.

To view more photos, click here for our Facebook page.
For more information about Espai Boisa, click here.

Recipes:


Bacon Wrapped Dates
(8 ounce) package pitted dates 
4 ounces almonds
1 pound sliced bacon
Directions
Preheat the broiler. Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together. Broil 10 minutes, or until bacon is evenly brown and crisp.



Traditional Gazpacho
Serves 4
100g slightly stale crusty white bread, soaked in cold water for 20 min. 
1kg very ripe tomatoes, diced 
1 ripe red pepper and 1 green pepper, deseeded and diced 
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed 
150ml extra virgin olive oil 
2 tbsp sherry vinegar 
Salt, to taste
Lemon juice, to taste
Directions1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture. 2. Blend until smooth, then add the salt and vinegar to taste and stir well. 3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled. 4. Serve with garnishes of your choice: I liked diced black olives, hard- boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of Spanish ham and so on.

Crema Catalana or Catalan Cream
Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of the dessert. Wherever it originated, enjoy and let it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in the USA.
Yield: 4 Servings 
Ingredients: 
1 cup sugar
4 egg yolks
1 tbsp cornstarch
1 stick cinnamon
grated rind of 1 lemon 
2 cups milk
Directions: This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then, heat the broiler, caramelize the sugar and serve! In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be. Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours.Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.

Coconut Kale

Kale is not a common vegetable in Trinidad, so my first experience with this green leafy vegetable was here in Minnesota. We had purchased a container of it at Whole Foods, where they combine it with cranberries, and cherry tomatoes. I was not impressed. Bitter and quite chewy. Nevertheless, I still incorporate kale in my diet for its nutritional content. And over the years, I've  learned to add new flavors to it to somewhat mask the bitterness. This recipe contains more than just coconut. Dried currants, onions, cilantro and chopped nuts; it makes a good side dish or stuffing for warm pita bread.

Sauteed Coconut Kale

Served about 3 

1 1/2 pounds kale, washed and chopped

2 tbsp vegetable oil

1 medium onion, sliced

1/3 cup shredded, unsweetened coconut

1/4 cup dried currants

2 tbsp chopped cilantro

salt, to taste

1/4 cup toasted pecans, optional 

1. Heat the oil in a large skillet over medium heat. Add the onion, and cook until softened and browned on the edges, about 4 to 5 minutes.

2. Add the coconut and currants to the onions, and cook for another minute or two, stirring to prevent burning. Add all of the chopped kale and cook until it wilts down slightly. Remove from the heat, and stir in the chopped cilantro and season with salt. Serve topped with extra shredded coconut and chopped pecans. 

Risotto with Caramelized Beets

To me,  a simple risotto is the perfect, most savory and creamy conveyor for everything that's fresh and in season. Fresh peas, asparagus, mushrooms and, this month, beets. This risotto starts with a bit of shallots and ends with a handful of parmesan and fresh basil; enough but not too much, so that you really get to enjoy the flavor of the caramelized beets.

Risotto with Caramelized Beets
Serves 2 to 3

2 shallots, minced
2 tbsp olive oil
1 1/2 cups arborio rice
1/2 cup white wine
4 to 5 cups low sodium chicken broth, warm
1/2 cup grated parmesan
10 fresh basil leaves, julienned
2 cups caramelized beets (click here for recipe)*

1. Heat the olive oil in a large pot over medium heat. Add the shallots, and cook until slightly browned. Add the rice, and  toast for two minutes, stirring well.
2. Pour the wine to the rice, and stir until almost all of  the liquid has evaporated. Add one cup of chicken broth, stirring until the rice has absorbed the liquid. Add the remaining stock, half cup at a time, stirring until all the liquid has evaporated after each addition. Stir in the parmesan and the basil. Serve the risotto topped with caramelized beets and extra fresh basil.

*The recipe for caramelized beets contains sugar. It is suggested to reduce the amount of sugar by half if using the beets in this risotto recipe.