Archive | October, 2011

Butternut Squash Lasagna

27 Oct

Oh man.

Last week Jessica over at How Sweet Eats, posted a recipe for Butternut Squash and Sweet Potato Whole Wheat Lasagna and once I saw it, I couldn’t get it out of my head. I have made butternut squash ravioli many times, and I love the combination. So as soon as I saw this recipe, I knew I had to make it.

I was so excited I had to instagram a picture as soon as it was assembled.

I made a few adjustments from her recipe to lower the calorie count a little and also due to what I had on hand. Even after the adjustments, it turned out amazing. Hands down, the best lasagna I have ever had the pleasure of shoving in my face.

Because I roasted the garlic and added it into the squash puree, the whole dish had this sweet roasted garlic flavor and the sweetness of the squash and the saltiness of the cheeses, like, totally compliment each other. Like, totally.

Seriously, the cheese. Oh, the cheese.

The crunchy edges are my favorite. What about you?

Thanks Jessica, you’re the best!



Butternut Squash Lasagna:
Serves 6-8 (makes a 9 x 13 pan)

2 medium Butternut Squash
3 small Sweet Potatoes
1 whole head Garlic
3 tbsp Olive Oil
2 tsp salt

2 tsp pepper
16 ounces Ricotta Cheese
1/2 cup freshly grated Parmesan Cheese
2 tbsp Chopped Sage, plus extra sage leaves for topping
15 Lasagna noodles (cooked al dente or you can use the no boil ones)
2 cups Grated Mozzarella Cheese

For the Squash Layer:

Preheat your oven to 350 degrees and line a baking sheet with tin foil.

Grab your butternut squashes rinse them off, slice each in half, leaving the skin on. Remove the seeds with a spoon. Cut your head of garlic right in half, so you expose all the cloves. Lastly grab your sweet potatoes and wash them up, pierce them all over with a fork. Throw all the veggies on the baking sheet and drizzle with the olive oil and season with 1 tsp each salt and pepper. Using your hands, toss all the veggies in the olive oil and seasoning until thoroughly coated. Flip the squashes so the flesh side is down, and take the halves of the garlic head and stick them under two halves of the squash in the cavity where the seeds were, this allows the garlic to get all nice and roasted without burning. If the garlic doesn’t really fit in the cavity as is, feel free to break apart the cloves to make them easier to fit in.

Place the veggies in the oven and bake for 45 minutes until soft and cooked through. Set the pan aside to cool.

Once the squash and potatoes are cool enough to handle, scoop out the flesh from both and put them into a large bowl, discarding the skins. Make sure to get your garlic cloves and squeeze out the roasted garlic into the mix as well! With a fork or potato masher, mash the squash, potatoes and garlic until smooth. Taste and season with more salt and pepper if desired. Set aside until you’re ready to assemble.

For the Cheese Layer:

In a bowl, mix together the ricotta, Parmesan, chopped sage and 1 tsp each salt and pepper.


To Assemble:

Spray your 9 x 13 baking pan with non stick spray. Start by laying 4-5 lasagna noodles on the bottom of the pan, make sure they are covering the entire bottom.

Next spread on 1/2 of the squash mixture, followed by 1/3 of the ricotta mixture, another layer of noodles, remaining squash, another layer of ricotta. Finally layer the last of the noodles, covered with the remaining ricotta mixture. Cover the top of the lasagna with the grated mozzarella and dot with the sage leaves.


Baking:

Preheat your oven to 350 degrees and bake for 45 minutes until browned and bubbly. Allow to rest for 5-10 minutes before slicing.

Vanilla Cake Batter Pancakes

26 Oct

I have a confession to make. I don’t really like pancakes *ducks from flying shoes*

I have a second confession to make. I have this really weird problem where I can really taste baking soda. If something has baking soda in it, immediately that is the first and only thing I can taste. I have other really weird problems too but I’m sure you already gathered that.

Okay, I’m going to bring these two points together to make a coherent thought (for once.) Many pancake recipes, including my Mom’s favorite recipe, contain baking soda as the leavening agent. Being that pancakes are fairly plain and they don’t usually have a strong flavor to cover up the baking soda taste, I just can’t stomach pancakes that have baking soda in them. For a long time I didn’t know why this was the reason for my pancake hate, I just thought I didn’t like pancakes at all.

Fast forward to present day Miss Delish and I still have a hard time having any desire to eat pancakes. Mr. Delish is a big pancake fan and since I try not to let my deeply rooted mental issues interfere with his life, I throw him a bone and make him a batch every now and then.

This recipe is great for a few reasons:

*Baking Soda instead of Baking Powder (a selling feature for freaks like me)
*Cake Flour (makes the pancakes super fluffy and cake like)
*Lots of vanilla (makes them really taste like cake)
*You could add sprinkles to make these even more cakeish! (Mr. Delish doesn’t like sprinkles in his pancakes)
*Melted butter (this point speaks for itself)

Try em out. Also if there is ANYONE in the world that has this same problem, please let me know. I’d like to feel like I’m not alone with my personal issues.

Thanks Ya’ll!

Vanilla Cake Batter Pancakes:
Serves 2-3 but could easily be doubled

1 1/2 cups Cake flour
1 1/2 tbsp Baking Powder
1/4 tsp Salt
2 tbsp Sugar
1 cup Milk
1 whole Egg
1 tbsp Vanilla
1/4 cup Melted Butter
Extra Butter for cooking and serving
Syrup for serving

Whisk together the cake flour, baking powder, salt and sugar in a large bowl.

In a separate bowl or measuring cup, whisk together the milk, egg, and vanilla.

Add wet ingredients to dry ingredients and mix until just combined, do not over-mix! Add in the melted butter and again, stir just until combined.

Heat a pan or griddle over medium high heat. Melt about a tbsp of butter and then fry the pancakes until golden. Serve with lots of butter and syrup!

Chocolate Cream Pie

25 Oct

It’s pie week here at Miss Delish! Not really. It’s more like pain and frustration week. I hate fall! That’s a lie, I love fall. Just not when I’m trying to take a picture. Why is it so dark and gloomy? It’s impossible to take good photos with no natural light. By the time I get home from work and make a dish, it’s too dark to get any good pictures of it.

THEN when I thought it couldn’t get any worse, I lost my SD card reader and couldn’t upload my photos this morning. In other words, my life is in shambles.

Just joking.

Anyways, I’ll stop complaining now and get on with it. 

Hop aboard the crazy chocolate cream pie train! I’m on board and life is good. Chocolatey pudding in a pie, topped with whipped cream and chocolate shavings? Yes please.

Choo Choo!

Chocolate Cream Pie:
Serves 10

1 Baked and Cooled Pie Crust (my all butter crust is below)
3 Egg Yolks
1 1/2 cup Sugar
3 tbsp Corn Starch
1/2 cup Cocoa Powder
1/4 tsp Salt
3 cups Milk
3 tbsp Butter
2 tsp Vanilla
1 cup Fresh Sweetened Whipped Cream (please, PLEASE whip the cream yourself and don’t use the whipped topping)
1 ounce piece of Dark Chocolate

In a large mixing bowl, stir together the egg yolks and sugar until combined. Add the cornstarch, cocoa powder, and salt and mix again until combined. Slowly mix in the milk until smooth.

Pour the mixture into a pot over medium heat and bring to a boil, stirring often. Once the mixture is brought to a boil, it will be thickened to a pudding consistency. Remove from the heat and stir in the butter and vanilla. Leave in the pot to cool for 10-15 minutes, stirring every 2-3 minutes until smooth.

Once the pudding has cooled, add it to the baked pie shell. Cover with plastic wrap and refrigerate for 3-4 hours, until completely chilled. Top with whipped cream to cover most of the filling. Using a vegetable peeler, shave pieces of the dark chocolate all over the top of the pie, until you’re out of chocolate. Serve cold.

All Butter Pie Crust:
Makes two crusts

2 1/2 cups Pastry Flour
1 tsp Salt
1 tbsp Sugar
1 cup Cold Butter, cut into chunks
1/4 cup Cold Water

In a large bowl, whisk together the flour, salt and sugar. Using a pastry cutter, cut in the cold butter, until the butter is all cut down to the size of small peas. Using a wooden spoon, mix the dough while slowly adding the cold water and continue mixing just until it comes together.

Remove from the bowl to a clean floured surface and form into a disc. If you aren’t making the pie right away, you can wrap this in plastic wrap and refrigerate the dough until you’re ready to use it.

When you are ready to make your pies, grab two sheets of parchment or wax paper and stick the pastry disk between the two pieces. Using a rolling pin, carefully roll out the dough, turning the dough and the paper as you go. Remove one of the sheets of paper and place the dough (dough side down, obviously, not sure why I felt the need to tell you this) into the pie pan. Remove the top sheet of paper and using your hands, carefully lift and set the dough so it is lying flat against the bottom and sides of the pie pan. Cut off any excess pastry and if you’re fancy then you can crimp the edges to make it look pretty.

Quick Homemade Butterscotch Pie

24 Oct

Butterscotch pie is one of those things that reminds me of being a kid; chowing down on huge spoonfuls of creamy, pudding-ey, pie topped with way too much whipped cream. I was in heaven when my mom made this pie. It was also my Dad’s favorite. BUT The pie my Mom makes, isn’t this pie. The pie my mom makes is butterscotch pudding on a graham cracker crust. Simple and delicious.

After having said pudding pie all the time when I was younger, I decided to try to make some homemade butterscotch pie. I experimented over the years and every time the pie would turn out okay, but it was basically butterscotch pudding, in a pie crust. Not really worth ALL the extra work of making the butterscotch from scratch when it would turn out like the package stuff. Not only that but by the next day, the butterscotch starts to separate and gets kind of watery, which ends up ruining the crust! And if you’re dramatic like me, your whole life in general. After multiple pie ordeals, I had my mind made up, butterscotch pie was a cruel, cruel, unattainable, time consuming, mistress. For years, good butterscotch pie eluded me.

Finally, a few weeks ago, I came across this recipe from Very Best Baking.

I ended up making the recipe for Thanksgiving (in Canada eh!) While I was making it, I thought, this is WAY too easy. Store bought butterscotch chips? Really? I’m usually a purist and avoid using those types of ingredients but because of all my previous butterscotch pie fails, I decided I better give it a chance. I have to admit, this recipe turned out absolutely perfect. It isn’t pudding-ey at all, and the butterscotch flavor is great.

I adapted the recipe because we had a nut allergy, so I nixed the pecans and I also lowered the amount of corn syrup just cause I’m crazy like that. I also made a homemade all butter pie crust. All butter is super fiddly and never seems to look as nice as when you use lard, but the taste is incomparable.

Do it. Do it now. I know you want to.

Quick Homemade Butterscotch Pie:
Serves 10

1 unbaked Pie Crust (my all butter crust recipe is below)
1 1/3 cup Butterscotch Chips
1/2 cup Light Corn Syrup
3 Eggs
1 tbsp Flour
1/4 tsp Salt
Whipped cream for serving

Preheat your oven to 350 degrees and set the rack in the middle of the oven.

In a microwave safe bowl microwave the chips on medium power for about 1 minute, stirring halfway through. If they aren’t completely melted after the one minute, throw them back into the microwave for another 15 seconds. Repeat until completely melted.

Stir the corn syrup, eggs, flour and salt into the melted butterscotch. Add this mixture to the bowl of an electric mixer and mix until completely combined, about 1-2 minutes.

Pour into the pie shell and bake for 40-45 minutes. Allow to cool completely on a wire rack. The original recipe says to refrigerate until serving but I left mine at room temperature. Slice and top with whipping cream.

All Butter Pie Crust:
Makes two crusts

2 1/2 cups Pastry Flour
1 tsp Salt
1 tbsp Sugar
1 cup Cold Butter, cut into chunks
1/4 cup Cold Water

In a large bowl, whisk together the flour, salt and sugar. Using a pastry cutter, cut in the cold butter, until the butter is all cut down to the size of small peas. Using a wooden spoon, mix the dough while slowly adding the cold water and continue mixing just until it comes together.

Remove from the bowl to a clean floured surface and form into a disc. If you aren’t making the pie right away, you can wrap this in plastic wrap and refrigerate the dough until you’re ready to use it.

When you are ready to make your pies, grab two sheets of parchment or wax paper and stick the pastry disk between the two pieces. Using a rolling pin, carefully roll out the dough, turning the dough and the paper as you go. Remove one of the sheets of paper and place the dough (dough side down, obviously, not sure why I felt the need to tell you this) into the pie pan. Remove the top sheet of paper and using your hands, carefully lift and set the dough so it is lying flat against the bottom and sides of the pie pan. Cut off any excess pastry and if you’re fancy then you can crimp the edges to make it look pretty.

Mom’s Fish and Chips

20 Oct

Mr. Delish and I were invited over to my Mom and Dad’s last night for dinner as we usually are, at least once or twice a week. My Mom always makes fabulous dinners and I am always excited to go there because I know she will me making something great, however last night’s dinner took the cake! So much so, that I decided to snap a few pictures and share it on my blog. I’m sneaky that way.

This recipe for battered and fried fish was originally from a family friend, but my own family has been making it for years. The best thing about this batter is that it results in a very light and crisp coating, not the thick, gooey, bread like batter that I absolutely despise. This recipe is all about the fish, which is how it should be! Oh, and it’s also all about the tartar sauce, because really, life should be about mayonnaise based sauces.

See the batter? Nice and thin. That means it’s going to be a very light coating on the fish.

Yummy fried goodness. The thing about fish and chips is that it needs to be eaten right away after you take it out of the fryer, you don’t want to let it sit around and get soggy. This is not a meal that you want to make and try to have everyone eating at the same time. What we do, is gather around in the kitchen while my mom cooks and attack like vultures when she takes something out of the fryer.

All crispy and ready to eat.

Gotta have the tartar sauce!

See, light coating and flaky, moist fish in the center. Yum. I’m still full. WHICH reminds me…no one came to roll me out of bed this morning!

Make. This. Tonight.

Do. It. Now.

You won’t be disappointed. Except maybe the next day when your skinny jeans don’t fit, but that’s what yoga pants are for, right?

Mom’s Fish and Chips:
Serves about 6

1 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 Water
6 Russet Potatoes
2 Medium Halibut or Cod filets, cut into chunks.
Vegetable Oil for frying

In a large bowl, whisk together the flour, baking powder and salt. Gradually add the water until the batter is combined but is quite thin, you might not need all of the water. Set aside.

Peel your potatoes completely and rinse them off. Slice them thinly with a mandolin or as thinly as possible with a knife. Place them in a bowl of cold water. When you’re done remove the potatoes from the water to a large towel or stack of paper towels, and dry them off completely. If they have residual water on them, you will end up with your oil splattering and that is dangerous! Set the dried potato slices aside until you’re ready to cook.

In a large heavy bottomed pot, pour enough vegetable oil to come about 3 inches up the side of the pot. Heat over medium high heat until a thermometer reads 375 degrees.

 Drop the fish into the batter and remove with a slotted spoon, allowing some of the excess batter to drip off. Carefully drop the battered fish into the hot oil. Fry the fish and chips in batches until golden brown about 5-7 minutes for fish and 3-5 minutes for the chips. Remove to a stack of paper towels to cool slightly before chowing down.

Serve with tartar sauce!

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