A Stack of Dishes

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Gail Watson

Pan Roasted Butternut Squash Salad with Seeds

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Happy First Day of Spring!! So you’re probably wondering why I made butternut squash- such a Fall/Wintery thing, to eat on what has turned out to be one of the most beautiful days yet. Well I guess because I never felt that Winter really arrived and I still had time to get around to making some nutty squash. When I saw the calendar this morning I said, Wait! Wait! *sigh*

I’ve been having a hankering for squash the last week or so and just hadn’t gotten to it. Until now. So there.

But here is my spin- remember back in January when you sternly looked yourself in the mirror and said- Yes! This year I am going to eat healthier and lose a few? Well, consider this a new first, and this dish is a fantastic place to start.

I diced up a half a squash (loving that they sell them peeled and in halves around here) and gave it a quick, high heat sauté with a nice hunk of garlic and then tossed it all with some pepitas and black sesame seeds.

I’ve got a little trick for making the cubes tender without the mush. I first put a nice sear on the squash and then right into the pan tossed in a few tablespoons of water and covered the pan with a lid. The steam cooked the squash through and brought out the nutty buttery taste. After the water evaporated just another minute directly on the heat and I was good to go.

Originally I made a thyme balsamic molasses to go with it, but really just liked the straightforward earthy taste of the squash.

Serve this dish warm over tender Bibb lettuce leaves and enjoy, and be content that you’ve done yourself some good.

Pan Roasted Butternut Squash Salad with Seeds
serves 4 as a main salad or 6-8 as a side dish
 
.5 med/large butternut squash, peeled and diced
2 cloves garlic, smashed and minced
2T olive oil
1T black sesame seeds
small handful of pepitas, roasted and unsalted
S & P
Whole Bibb lettuce leaves from 1 head, cleaned and dried




In large frying pan heat oil on medium high. 


Add garlic and sautee for 2 minutes to release the flavor into the oil. Take care not to burn or brown the garlic.


Toss in the squash and stir to coat with oil and garlic. Then let it sit for 2-3 mins to get a sear on the cubes.


Toss and let cook another 2-3 mins as before.


Add 2T of water into pan and cover with lid. It will sputter and steam, which is what you want.


After about a minute remove lid and allow any remaining water to cook off. Then gently toss the squash for a few more seconds before serving.


Spoon warm squash over the lettuce leaves and sprinkle with black sesame seeds and pepitas.


Season to taste with S & P







 
 

Grilled Smokey Chicken with Rustic Roasted Tomato Sauce

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You take a handful of tomatoes and slow roast them, toss in some garlic and oil and a little magic happens. Gotta say this is my favorite way to cook- something so easy with simplistic dynamic flavor.

The idea came to me by way of the bowl of tomatoes sitting on my counter, patiently waiting, but also insistent in their silent plea to be turned into something lovely.

So into a pan they went, popping them into a warm oven and about 30 mins later, they were ready to go. The best thing about this sauce is it’s also great on bruscetta with some milky fresh mozzarella or even over a bowl of fresh made pasta. A simple toss and that’s all it takes. I had made a small batch of this sauce, I wish I had made a mountain of it.
The chicken I sprinkled with some smokey paprika, some garlic and salt and threw it on a grill pan, with the asparagus grilling at the other end. If you don’t have a grill pan I highly recommend one. I use mine so often it sits permanently on the stove top.
Charring the asparagus adds a great dimension and I love that this meal all happens in one pan. A smart simple, heart healthy, weekday meal. The next time I’ll invite someone over…
Slow Roasted Rustic Tomato Sauce
makes about a cup
 
2 fistfuls of vine tomatoes- or really any tomato you have about
2 cloves garlic, smashed and minced
4T olive oil
S & P
 
In a roasting pan, toss in the tomatoes and roast until shriveled, but not dried out. My batch took approximately 30 mins in a 350˚ oven.
 
Using your hands take each tomato and squeeze out most of the tomato water- you can reserve this for something else, it’s good stuff.
 
Place the tomato pulp into a food processor- I used the small unit that came with my hand blender-toss in the garlic and oil and give it a quick rough whizz. I like mine just a little on the rustic chunky side.
 
Add Salt and Pepper to taste.
 
Let this rest for a bit, oh say 30 mins or so, for the garlic to infuse into the sauce. If you’re so inclined you can toss in basil or oregano into the mix- I happen to like the simplicity here.
 
The sauce can be made a day or few in advance and kept in the fridge. Gently warm to serve.

Spaetzle: Delicate Dumplings

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Fresh herb spaetzle
Most have heard of them, delicate knobby egg dumplings that often accompany a chop or roast. Pronounced “Shpetsluh”, they are of Swabian origin-meaning the region of Southern Germany, Switzerland, Northern Italy etc. and as common there as pasta or noodles anywhere else. The beauty of these little beauties, is that they come together in a snap- by the time the water is boiling the batter is made. The cooking time is short and sweet, making them a much better go to than dried pasta for a mid week dinner.
As is often the case with something so simple and ubiquitous, no two households make them the same. I was taught by my dear friend Uta in Munich, but even still, mine are much different than hers. I like mine fluffier and plump lumpier- she, longer noodle-y strands. There is no right or wrong to that, just personal taste- or maybe it’s a regional thing- not sure about that.
When it comes to the recipe, I make my batter by feel, much the way I make my crepe batter. For you, dear reader, fear not- I worked it out in the “lab” and have put together my fool proof version. Try it this way first and then feel free to adjust the next go round.
There are also several different methods of making the shape of the dumplings. The traditional method is to slop the batter onto a board and then over boiling water scrape off bits and let them fall into the boiling water. Tedium infinitum. There are extruders and some use the holes of a colander (never tried it). I have a scraper version Spaetzle maker that I bought in Munich years and years ago, and I am very happy with it. There is a little lip in the bottom that hinges on the pot. A bit of batter is placed into the bowl portion and the whole thing slides back and forth. Gravity pulls the dumplings down, and the scraper cuts them into little lengths.
After a few minutes of boiling they are ready to go. Like fresh pasta when it rises to the top of the pot they are ready. I like to give mine another minute to cook out the floury taste and plump them up a bit. Then I simply toss them with some olive oil, salt and fresh chopped flat leafed parsley. This version has graced many an Easter table in my house and just so delicious.
Often you see the dumplings refried and tossed with a little cheese. I’m less a fan of this presentation as the refrying makes them tough compared to the fresh, but still yummy. Fresh spaetzle have a tender chewy mouth feel that is pure heaven and not to be missed.
Spaetzle is also served tossed with tangy cheese, like an emmentaler, and baked. A nifty version of mac and cheese if you will. Add in some caramelized onions for the full on experience.  I would do this with any leftovers, completely divine, and my second favorite way to eat them.
I hope you give these a try. They really are so easy to make and so good. Once you get the hang of them they can land on your dinner table in no time.
Fresh Spaetzle
serves 6
 
2c AP flour
3 large eggs
1t salt
1c milk
2T olive oil
3T fresh chopped flat leaf parsley
 
Dump it all into a bowl and mix away. The batter should be much thicker than a pancake batter but still loose.
 
Stir until you start to see the gluten threads form when you pull the spoon through. Over mixed batter makes a tougher dumpling, but you do need some heft.
 
Boil a large pot of salted water. If the pot is large enough you can cook the entire batch at once, or skim off smaller batches.
 
Once the dumplings are in the water (don’t worry, they won’t stick together), I give the pot a quick stir so they cook evenly. Let them cook until they rise to the surface and then give them a minute more. This makes them less floury in my opinion and a little plumper.
 
Drain into a colander and toss right away with butter or oil and the parsley. Season with a bit of salt and pepper to taste.