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Crostini with Butternut Squash, Applewood-Smoked Bacon, and Bitter Greens Recipe

Crostini with Butternut Squash, Applewood-Smoked Bacon, and Bitter Greens Recipe

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Preheat the oven to 350 degrees. Adjust the oven rack to the middle position.

Place the bread slices on a baking sheet, brush the tops with olive oil, and bake them for 15-20 minutes, until lightly toasted and golden brown. Remove from the oven and rub the oiled side of the crostini with the garlic.

Increase the oven temperature to 375 degrees.

Cut the butternut squash in half and scoop out and discard the seeds. Season the cut sides liberally with salt and pepper, drizzle each half with 1 tablespoon of the olive oil, and use your fingers to rub it all over the flesh. Place the squash cut side down in a baking dish or on a baking sheet and place it in the oven to roast until it is mushy tender, about 45 minutes.

Place the bacon on a baking sheet and bake it simultaneously with the squash until it is cooked all the way through but not crisp, 15-17 minutes. Remove the bacon from the oven and transfer it to paper towels to drain.

When the squash is cool enough to handle, use a wooden spoon or rubber spatula to scrape the flesh out of the skins. (Avoid using a metal spoon; this helps prevent taking the skin with you when you are scraping out the flesh, which you don’t want in the purée.) Discard the squash skin and pass the flesh through a food mill into a medium-sized saucepan.

Cook the squash purée over high heat for 5 minutes to cook out some of the moisture, stirring constantly to prevent it from sticking to the pan.

Meanwhile, place the butter in a medium-sized saucepan and cook it over medium-high heat without stirring, swirling the pan occasionally to brown the butter evenly so that it doesn’t burn, until the bubbles subside and the butter is dark brown with a nutty, toasty smell, 3-5 minutes.

Turn off the heat and pour the butter into the saucepan with the butternut squash. Add the sugar and several gratings of fresh nutmeg, season with salt, and stir to thoroughly combine the ingredients. Taste for seasoning and add more salt, sugar, or nutmeg if desired.

To prepare the greens, tear the radicchio into large pieces. Heat the remaining olive oil in a large sauté pan over high heat until it is almost smoking; the oil will slide easily in the pan. Add the radicchio, frisée, and arugula, season them with salt and pepper, and sauté for about 2 minutes, or until they begin to wilt.

Turn off the heat, add the shallots and vinegar, toss to coat the greens with the seasonings, and cook the vinegar from the residual heat in the pan for about 1 minute. Taste the greens for seasoning and add more salt or pepper, if desired.

To assemble the crostini, lay the bread slices oiled side up on a work surface. Drape a thin layer the greens on top of each of the crostini, leaving the edges of the bread visible. Spoon a heaping tablespoon of the squash purée on top of the vegetables, leaving the greens visible around the edges. Cut each slice of bacon in half crosswise on the bias, lay one half on top of each crostino at an angle, and serve.

Crostini with Butternut Squash, Applewood-Smoked Bacon, and Bitter Greens Recipe - Recipes

***Updated through October 2013. The recipe index is, unfortunately, woefully out of date. I working to update it. For newer recipes, please use the search box on the home page.***

Belgian endive (see Chicory)

(see Rice and grains)

(see specific greens, such as Dandelion greens, Kale, Mustard greens)

Macaroni & Cheese (see pasta)

Pepper, bell (see Bell pepper)

Quinoa (see Rice and grains)

Rice and grains (including quinoa)

Peas 3-Ways Risotto with Mint
Barley Salad with Lemon and Parsley
Corn Risotto
Fall Grain Bowl with Butternut Squash
Fall Grain Pilaf with Sweet Potatoes
Farro Bowl with Sugar Snap Peas and Turkey Kielbasa
Ginger-Hoisin Salmon with Quinoa Pilaf
Multi-Grain Risotto with Broccolini and Brussels Sprouts
Mushroom-Bacon Risotto
Peas 3-Ways Risotto with Mint
Perfect White Rice
Pesto Risotto with Roasted Zucchini
Pressure Cooker Spring Risotto
Quinoa Tabbouleh
Reconstructed Hummus Salad
Risotto with Mushrooms, Sausage and Kale
Risotto with Sausage, Parsnips and Kale
Roasted Fennel, Sausage and Quinoa Chopped (grain bowl)
Roasted Parsnip and Quinoa Salad with Shallot-Lemon Dressing
Roasted Tomato Risotto
Summer Grain Salad
Tilapia with Quinoa, Sugar Snap Peas, Corn and Roasted Tomatoes

Risotto (see Rice and grains)

Agave-Mezcal Chicken and Curry-Roasted Cauliflower Salad
Apple, Manchego and Pecan Salad
Arugula and Beet Salad
Arugula and Strawberry Salad
Arugula, Fennel, Radish, Fig, Walnut and Chicken Salad with Balsamic Vinaigrette
Astoria Salad
Barley Salad with Lemon and Parsley
Beet, Fig and Prosciutto Salad
Blackberry and Cucumber Salad with Fennel Pollen
Broiled Peach Salad with Watercress, Sugar Snap Peas and Toasted Hazelnuts
Buffalo Chicken Salad
Caesar Salad with Chicken, Updated
Canlis Salad
Celery and Peanut Salad
Chicken-Asparagus Salad
Chicken Salad with Mango and Blueberries
Chicken-Strawberry Spinach Salad
Chicory Salad with Chicken
Cobb Salad
Crispy Kale and Roasted Chickpea Salad
Golden Chicken Curry Salad
"Green" Salad
Heirloom Tomato Panzanella
Kale "Caesar" Salad
Kale Chicken Salad with Apples, Almonds and Gorgonzola
Kale, Fig and Apple Salad
Lettuce with Garlicky Lemon Dressing
Mediterranean Chicken Salad
Mediterranean Salad
Mustard Greens Salad with Roasted Cauliflower, Almonds, Grapes and Chicken
Nostrana Salad
Parsnip, Fennel, Cranberry and Pecan Salad
Reconstructed Hummus Salad
Rocket Salad with Blueberries
Roasted Beet and Carrot Salad with Chèvre, Spring Herbs and Coffee Soil
Roasted Beet and Cottage Cheese Salad
Roasted Parsnip and Quinoa Salad with Shallot-Lemon Dressing
Roasted Tomato Panzanella
Salade Niçoise Printemps (Spring Niçoise Salad)
Shaved Delicata Squash Salad
Shaved Salad with Honey-Smoked Almonds and Lemon Vinaigrette
Sliced Fresh Tomato Salad

Sliced Fresh Tomato Salad
Smoky Waldorf Salad
Smoky Wedge Salad with Blue Cheese
Spinach-Fennel Salad with Honey-Lemon Dressing
Spring Shaved Asparagus Salad
Summer Grain Salad
Sweet Potato, Ham and Goat Cheese Salad
Tomato Salad with Honey-Mustard Basil Dressing
Watercress and Fig Autumn Salad
Watermelon and Watercress Salad with Prosciutto, Goat Cheese and Mint
Watermelon-Pepperoni Salad
Wilted Spinach and Bacon Salad
Winter Salad with Yogurt-Lemon Dressing

(see Acorn Squash, Butternut Squash, Delicata Squash, Summer Squash, Zucchini)

(vegetarian dishes that also contain no animal products, such as cheese, eggs, butter or milk may contain honey or yeast)
Broiled Peach Salad with Watercress, Sugar Snap Peas and Toasted Hazelnuts (contains honey)
Celery and Peanut Salad
Cold Chickpea-Tahini Soup
"Green" Salad (contains honey)
Sausage-Zucchini Pasta
Summer Grain Salad

Crostini with Butternut Squash, Applewood-Smoked Bacon, and Bitter Greens Recipe - Recipes

5-6 slices thick cut applewood smoked bacon*

1/2-1 cup Light Alfredo Sauce, I used Classico

fresh Parmesan for garnish

Lay bacon strips on a parchment paper lined baking sheet, with spaces between strips. Wash brussels sprouts, trim ends and cut in half, pat dry. Place sprouts in between bacon strips, being careful not to put them on top of bacon. Drizzle with a little olive oil and season. Roast at 400 for 30 minutes, watching bacon towards the end of cooking time. Bacon should be crispy and brussels sprouts will be charred on the edges when everything is done.

While bacon and sprouts are cooking, cook pasta and drain. Return to hot pot and turn heat down to low. Toss with sauce, adjusting amount to taste. Season and keep warm.

Cut bacon into 2 inch pieces with scissors. Add cooked sprouts and bacon pieces to hot pasta and toss. Serve with fresh Parmesan if desired. Makes 4 servings

*substituting another type of bacon may affect cooking time, so watch carefully

Our Best Thanksgiving Stuffing and Dressing Recipes

Whether you cook yours in the bird or bake it on the side, stuffing is a holiday must-have. And, there’s no shortage of ways to make this crowd-pleasing classic — the reason we’ve rounded up all our best Thanksgiving stuffing and dressing recipes for you.

Related To:

Photo By: Chantell Quernemoen

Photo By: Tara Donne ©Tara Donne

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Food Network

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©2009, Tara Donne

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Karl Juengel / Studio D ©Hearst Communications, Inc.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2009, Tara Donne

Photo By: Karl Juengel / Studio D ©Hearst Communications, Inc.

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©2011, Kana Okada

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Photo By: Corey Behnke ©Monday Sessions Media, Inc.

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Photo By: Karl Juengel / Studio D ©2009, Hearst Communications, Inc.

Herb and Apple Stuffing

Ina cooks her savory-sweet stuffing inside the turkey for maximum flavor.

Ciabatta Stuffing with Chestnuts and Pancetta

For Giada's Italian-style Thanksgiving, she makes stuffing with rustic ciabatta bread mixed with sauteed vegetables and salty pancetta. The earthy chestnuts and savory Parmesan cheese make the dish extra special.

Air Fryer Sausage Stuffing

Whether you're looking for a smaller recipe or just want an overall simplified method, this air fryer sausage stuffing checks all the boxes. We went super classic, using sliced white bread (that's even toasted in the air fryer!), celery, garlic and fresh herbs like sage and thyme. The entire dish comes together in less than hour, making this the perfect stuffing for a low-key Thanksgiving gathering.

Herb Stuffing with Dried Fruit

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Sage Dressing

Earthy wild mushrooms, as well as dried sage and thyme, give Bobby's dressing a deep, rustic flavor.

Caramelized Onion and Cornbread Stuffing

Tyler uses sweet corn muffins to make this stuffing, mixing it with caramelized onions and fresh sage.

Cranberry-Pecan Wild Rice Stuffing

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

The Best Stuffing

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

Pretzel Stuffing

Traditional meets tangy with Molly&rsquos pretzel stuffing. She complements the flavor of salty pretzel rolls by incorporating beer, bacon and Dijon mustard.

Sausage Cornbread Stuffing

Don't add the chopped garlic to the hot pan at the same time as your vegetables or it will burn. Instead, add it in with the sausage once the vegetables have been cooked and the heat has been lowered &mdash you'll still get all the same wonderful aromatics in your stuffing.

Crostini with Butternut Squash, Applewood-Smoked Bacon, and Bitter Greens Recipe - Recipes

Cook, cookbook author, writer, eater. Food columnist on CBC radio, contributing food editor for the Globe + Mail. Pulse enthusiast. ❤️ feeding people.

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What temperature do you use to bake salmon?

For this baked salmon recipe, I bake the salmon at 450 degrees for 10 minutes. And then tent the salmon for another 10 minutes. Tenting the salmon after cooking it allows it to continue cooking without becoming over cooked. it’s a great way to get the perfect doneness for your baked salmon.

And just like the cooking techniques there are lots of ways to use salmon. I like eating it in salads in summer. It is also great in pastas. And of course, baked and slathered with lemon caper butter.

I have always been a huge fan of salmon with capers. So it was a no brainer to make this Baked Salmon with a quick caper butter to drizzle over the top. The caper butter is everything. It’s buttery, lemony and has just the right amount of brininess from the capers. You’ll probably want to put it on all the things.

Living in the Northwest gives me lots of access to fresh salmon. This time of year we can get Copper River Salmon or Wild Alaskan King. For this recipe I decided on Wild Alaskan King Salmon. It was a little less expensive than the coveted copper river salmon but still has a wonderful, buttery flavor.

Ryan took one bite of this salmon and said “This is really good! I didn’t know I liked salmon so much!” He then quickly devoured the rest of his portion and a little of mine. I hope you all enjoy it just as much!

Roasted Seasoned Winter Squash Medley

My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.


A bucket of our delicious balls minus the bread - perfect for any size party! One choice of protein and sauce per bucket. If you would like to mix-and-match, please order separate buckets. Veggie balls in Pomodoro Sauce pictured.

Cent'Anni Caesar Salad

Black kale topped with anchovy-seasoned croutons and shaved Parmigiano.


Grandma's recipe of slow cooked ragu with meatballs and Italian sausage.

Spaghetti al Limone

With Parmigiano Reggiano and lemon zest or Al aliola.


Penne ala Vodka



Include Utensils

Cent'Anni does not automatically include utensils with each order. If you would like utensils, please choose this option

Three Course Thanksgiving Feast

1 - Roasted Pumkpin Soup 2 - Savory Dark and White Turkey Meat (with slow cooked Turkey gravy), Sauteed Kale, Oven Baked Butternut Squash, Housemade Stuffing (Sausage, Kale, Raisin, Celery & Carrots), Mashed Sweet Potatoes, Cranberry Apple Relish 3 - Pumkpin Pie

Spanish Holiday Stuffed Turkey Breast

1.In large skillet, cook bacon over medium heat 10 minutes or until crisp, stirring occasionally with slotted spoon, transfer to paper-towel lined plate. In same skillet with bacon drippings, cook garlic 1 minute. Add veal and pork cook 10 minutes or until browned and cooked through, stirring occasionally. Add mushrooms cook 5 minutes or until tender. Add 1 tablespoon each sherry and brandy cook 1 minute. Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper and bacon remove from heat and transfer to medium bowl.

2.In same skillet, melt 2 tablespoons butter over medium-high heat. Add carrots, celery and onion cook 5 minutes or until tender, stirring occasionally. Transfer vegetable mixture to roasting pan add 3 cups water and remaining 1 cup sherry. Place roasting rack inside pan over vegetable mixture.

3.Stir eggs into meat mixture. Line work surface with plastic wrap place turkey breast on plastic wrap and cover with second piece of plastic wrap. With flat end of meat mallet, pound turkey to flatten to 1/4-inch thick (about 12 x 9 inches) remove top plastic wrap and sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. With long edge of turkey towards you, leaving a 2-inch border on bottom edge, lay ham slices over turkey spread meat mixture lengthwise over ham in about a 2-inch row. Starting from long end, tightly roll turkey around filling to enclose, using bottom plastic wrap to help roll and shape into a log tie turkey with kitchen string. Tightly wrap turkey in same plastic wrap freeze 1 hour or refrigerate at least 2 hours.

4.Preheat oven to 375°. In large skillet, melt remaining 1 tablespoon butter over medium-high heat add stuffed turkey and cook 5 minutes, turning to brown all sides. Place stuffed turkey, opening side down, on rack in pan. Roast 30 minutes or until juices run clear and internal temperature of both stuffing and thickest part of breast reach 160°. Transfer turkey to cutting board and cover loosely with aluminum foil let stand 15 minutes.

5.Remove rack from pan and strain drippings with spoon, skim excess fat from drippings. In small saucepot, heat drippings to simmering over medium heat. Reduce heat to medium-low simmer 10 minutes or until sauce thickens, stirring occasionally. Strain sauce through fine-mesh strainer. Slice turkey and serve with sauce.

Approximate nutritional values per serving:
414 Calories, 14g Fat (5g Saturated), 197mg Cholesterol,
849mg Sodium, 3g Carbohydrates, 0g Fiber, 2g Sugars, 55g Protein

Jagerschnitzel Time!

That ‘s great and I do love a good Jagerschnitzel. But, what is Jagerschnitzel?

Jägerschnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. … Jägerschnitzel at its core is a thin cutlet of meat served with a mushroom gravy. [Honest Food]

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. … Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. [Wikipedia]

You get the idea. Personally, I like the pork or, when you can afford and find it, veal. Here is one recipe.

Jägerschnitzel with Mushroom Sauce (Hunter’s Schnitzel)

Source: adapted from Oma’s Kaffeeklatsch
Bob and Robin Young, Boise, ID
4 Veal Cutlets, pounded lightly (use pork for Schweineschnitzel)
1 T fresh squeezed Lemon Juice
½ t Celtic Sea Salt
about ½ c Flour
3 T Water
1 Egg
about 1 cup Bread, or panko, Crumbs
3 T unsalted Butter
3 T Vegetable Oil
1 Lemon, sliced

Trim fat from meat and clip edges to stop edges from curling during cooking.
Sprinkle cutlets with lemon juice and salt.
Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs. Coat schnitzel, first with flour, then egg, and then breadcrumbs. Heat butter and oil over medium heat in skillet. Fry cutlets until golden brown, about 3 minutes per side.
Serve immediately, garnished with lemon slices.

Jägerschnitzel Sauce

1 T unsalted Butter
3 slices Bacon, diced
1 Onion, diced
1 lb mushrooms, sliced
2 t Tomato Paste
1 c Water
1½ c White Wine
2 T Paprika
fresh Thyme, Celtic Sea Salt, fresh ground Tellicherry Black Pepper, to taste
2 T Parsley, chopped
¼ c Sour Cream

In a skillet, brown bacon and onion in butter. Add mushrooms and fry until tender.
Add tomato paste, water, and white wine. Add paprika. Season with thyme, salt and pepper. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly. Add parsley and sour cream. Stir. Serve over Schnitzel

Here is another recipe. Enjoy!

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Author: Goodie Godmother, adapted from Cooking With Christine Serves: 4-6 servings
Bob and Robin Young, Boise, ID

Ingredients – For the Pork Schnitzel:
1.5-2 lbs Pork Cutlets, or Pork Loin pounded thin
3 T Lemon Juice, approximately the yield from 1 fresh lemon
⅓ c All-Purpose Flour
1 t Celtic Sea Salt
½ t fresh ground Tellicherry Black Pepper
1 t ground Paprika
Ingredients – For the Mushroom Cream Sauce:
½ c unsalted Butter, 1 stick
⅓ cup dry Sherry Wine or a dry White Wine
16 oz sliced Crimini Mushrooms
2 T chopped fresh Chives, minced
3 T All-Purpose Flour
¼ t fresh ground Nutmeg
¾ c Heavy Cream
Celtic Sea Salt and fresh ground Te3llicherry Black Pepper to taste

Place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet.
Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels.
Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess.
Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce.
Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.
Turn the heat up to medium high and pour the cooking wine into the skillet, using a wooden spoon to scrape any flour bits that may have stuck to the pan.
Melt the remaining butter in the pan and add the mushrooms, garlic, chives, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the mushrooms are soft and slightly golden in parts.
Stir in the flour, cook for an additional 2 minutes, then turn off the heat.
Stirring constantly so that the sauce stays smooth, pour in the heavy cream, stirring until a smooth sauce forms. Add salt and pepper to taste and adjust any seasonings if necessary.
Remove the pork schnitzel from the oven, plate, and pour the sauce over top of the schnitzel, adding additional fresh chives for garnish if desired. Serve immediately.