Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.
1 butternut squash (2 1/2 lb) 1/4 cup butter or margarine 2 large cloves garlic, finely chopped 1/4 cup panko bread crumbs 1/3 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped fresh parsley
1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
For potato salad dressing: 1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
Scallions, sliced, green parts
Black sesame seeds
Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
When the water is boiling, carefully add in 3 eggs to the sauce pot.
Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
For the dressing, combine all the ingredients together and set aside.
Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
Garnish with sliced scallions and black sesame seeds.
Serve immediately or refrigerate in an airtight container for 3-4 days.
6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes
Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.
3 large baking potatoes, cut into 1/4-inch-thick matchsticks
2 tablespoons canola oil
Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, 3/4 inch by 3 inches
2 to 3 tablespoons extra-virgin olive oil
Fine sea salt to taste
Preheat the oven to 500° F. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack, place the rack in the steamer, cover, and steam just until a knife inserted in a potato comes away clean, 10 to 12 minutes. (The potatoes should not be cooked through, or they will tend to fall apart.)
Transfer the steamed potatoes to a bowl and drizzle with oil. Carefully toss to coat evenly with oil. (The potatoes can be prepared to this point several hours in advance. Set aside at room temperature.)
With a large slotted spoon, transfer the potatoes in a single layer to a nonstick baking sheet. Discard any excess oil or liquid. Place the baking sheet in the oven and bake, turning so they brown evenly, until the potatoes are crisp and deep golden brown, 10 to 20 minutes. Remove from the oven, season generously with salt, and serve immediately.
2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
Wash and slice the cucumbers.
In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving approximately ½ inch headspace.
Tap jars gently on countertop to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.
In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
Pour lightly beaten eggs into shredded sweet potato and stir together.
Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
Mix until everything is incorporated and sweet potato is thoroughly coated.
Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6