Peanut Sauce Noodles

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January comes around and it’s inevitable: I am a whale. I float around, not fitting into jeans, eating everything in sight. I sing my sad, sad song to mourn the end of another holiday season. I stock my fridge with veggie platters, pat myself on the back, and snarf peppermint Oreos when no one is looking. My yoga pants tore the other day and I almost cried at the thought of wearing non spandex material. My motto: if it doesn’t have an elastic waistband, I burn it in a fit of rage.
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Swiss Chard Bread Pudding

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Fun fact: Swiss chard is my favorite vegetable, aesthetically speaking. (The favorite tasting award is currently held by Brussels sprouts.) I’m not sure I captured the vibrancy of the sunset-colored stalks in my photo session, but they are unbelievably gorgeous. Paired with their dark and stormy leaves, chard is a dramatic little diva of a plant. (Yes, I am still talking about a vegetable. I’m officially a crunchy hippy weirdo, thank you very much).

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12 Holiday Food Comas: Butternut Squash Galette

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Did anyone else just realize that Christmas is less than a week away? Even though I’m in the middle of posting all these holiday recipes, it only hit me last night as I was pouring over my gift-giving Google spreadsheet and realizing how many people I had left to shop/craft for this year. That’s right, folks. You may be the lucky recipient of a handmade, gold-filigree pine cone dipped in glitter and mounted on a stand composed of bedazzled Popsicle sticks and Play-Doh.

In other news….

Deb did it again, that clever girl. This isn’t one of her newer recipes, but it’s definitely a favorite amongst her many, many followers. And how could it not be? Joyous squash. Merry caramelized onions. Fancy sage leaves fluttering everywhere. It’s a sexy dance of flavors that may cause excessive selfishness and gluttony.

The only alteration I would make is to the cheese, which I thought was a bit melty with all fontina. Maybe half Gruyere and half fontina would strike the right balance for my gentle palate.

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Butternut Squash Galette

from Smitten Kitchen

Pastry:

1 1/4 c flour
1/4 t salt
1 stick butter, cut into 16 pieces
1/4 c sour cream
2 t lemon juice
1/4 c ice cold water

Filling:

1 small butternut squash, peeled, seeded, and cut into 1/2-1″ dice
2 T olive oil
2 T butter
1 large sweet onion, thinly sliced into half moon slivers
1 t salt
pinch sugar
1/4 t cayenne
3/4 fontina cheese, grated (or half fontina, half Gruyere)
1 1/2 t chopped fresh sage leaves

For the pastry: In a bowl, combine the flour and salt. In a separate bowl place the cut butter. Place both bowls in the freezer for one hour. Remove and place flour/salt in a Cuisinart. Scatter the butter over and pulse (about 10 1-second pulses) until no large bits of butter appear (should appear like cornmeal). Place in a large bowl and make a well in the center. In a separate bowl, stir together the sour cream, lemon juice, and water, then add to the flour mixture. With a spatula, gently fold the liquid in until incorporated. Do not over mix! Remove lumps as they form so that you do not overdo them. Pat the dough into a ball inside the bowl, cover with saran wrap, and refrigerate for one hour.

For the filling: Preheat your oven to 375. Toss the squash with the olive oil and 1/2 t salt, then place in a single layer on a foil-lined baking sheet. Bake for 30 minutes or until tender. Stir halfway through. Meanwhile, melt butter in a heavy-bottomed skilled and add onion slivers, 1/2 t salt, and sugar. Cook over low heat until soft and golden brown, about 25-30 minutes. Stir in cayenne.

Raise oven temperature to 400. Mix squash, onions, cheese, and herbs together in a bowl. Set aside.

On a floured surface, roll the dough out into a 12-inch round. Place onto an ungreased baking sheet, spread squash mixture into the center (leave a 1 1/2″ border), and fold the edges over the squash. The center will be open and glorious. Bake for 30-40 minutes or until golden brown, melty, and delicious looking. Nom!

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