winter

Vegetables, Fixings

Roasted Vegetables + Olive Vinaigrette

Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Fingerling Potatoes | www.hungryinlove.com
Platter | www.hungryinlove.com

Here's a pro tip to survive single digit New England weather - live in a tiny apartment and crank that oven! I know it's been 6 degrees in Cambridge all weekend but only because I've made necessary expeditions to the gym and the farmer's market. Otherwise I've been blissfully toasty holed up inside, using the arctic chill as an excuse to accomplish many important items on my to-do list. I successfully broke in our new-to-me vintage blanket (thanks Tuck!), watched The Sound of Music for the first time (shameful but it's true), and of course roasted a bunch of stuff.

With this spread I'm embracing the monochromatic hues that define February. I thought these vegetables might look a bit dull together but I actually think the end result of all those winter whites is quite elegant. There is one hint of sunshine - the orange zest in the vinaigrette. If you're tempted to skip this ingredient, don't. It makes everything bright and perfect.

If you're like me you didn't notice right away that this dish is both vegan and gluten-free. How about that. If you're into that sort of thing, take note. Otherwise you can just appreciate these vegetables label-free for being mighty delicious.

Fingerling Potatoes | www.hungryinlove.com
Fennel | www.hungryinlove.com
Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com

Ingredients

Serves 4 as a side dish

Roasted Vegetables

  • 1/2 head cauliflower
  • 1 bulb fennel
  • 1 lb fingerling potatoes
  • 1 head of garlic
  • Olive oil, salt + pepper

Olive Vinaigrette

  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 2 Tbs chopped parsley
  • 1 tsp grated orange zest
  • 3 Tbs red wine vinegar
  • 3 Tbs olive oil
  • 1/4 tsp (a pinch) sugar
  • Salt + pepper to taste

Prep

  • Preheat oven to 400 degrees.
  • In a baking dish, toss whole potatoes with olive oil salt and pepper. Pop in oven and set timer for 45 minutes.
  • While potatoes are baking prep the cauliflower, fennel, and garlic. For the cauliflower, remove the stem and break head into small florets. I sliced florets in half so they would lay flat on a baking sheet and be closer in shape and size to the fennel. To prep the fennel, begin by removing stalks. (Reserve some of the fronds for garnish.) Stand bulb upright and slice into 1/2 inch thick slices lengthwise. For the garlic bulb simply cut into half crosswise so each clove is bisected. Lay all vegetables on a baking sheet and drizzle with olive oil. Use your hands to toss and coat. Season with salt and pepper.
  • Transfer baking sheet to oven along with potatoes. (I added the vegetables with 30 minutes to go on the timer. This worked out great. Both the potatoes and vegetables were done when the timer went off. Potatoes are done when easily pierced with a fork and the other veggies will be done when tender and nicely caramelized.)
  • While everything is roasting prep your vinaigrette.
  • In a small bowl mix all ingredients together except the salt and pepper. Depending on the olives you use, you may not need any. Taste and add seasoning to your liking.
  • Let vinaigrette sit 15-30 minutes at room temperature before serving to allow flavors to meld.
  • When potatoes and vegetables are done, remove from oven and allow to cool slightly before transferring to a serving platter.
  • Serve warm or at room temperature with olive vinaigrette.

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Pasta

Butternut Squash Gnocchi

Butternut Squash Gnocchi | www.hungryinlove.com

When Tripp and I got married I told him that there was one condition under which I would permit him to file for a divorce: in the event I develop a gluten intolerance. Before you start thinking he's a crummy guy, let me explain. It is I who would become intolerable. My relationship with bread, pasta, cake and the like can pretty much be summed up by this Mariah Carey song  ("You've got me feeling emotions / Deeper than I ever dreamed of / Now you know the way you make me lose control / When you're looking into my eyes.") I'm actually aghast that I haven't posted a pasta recipe on this blog yet. So here begins what will surely be a robust section of this site.

This gnocchi has a couple steps but it's worth it. You start with an old clunker of a squash and end up with delicate little butternut-colored pasta pillows.  It's a beautiful thing.

Butternut Squash | www.hungryinlove.com
Butternut Squash Gnocchi Dough | www.hungryinlove.com
Butternut Squash Gnocchi | www.hungryinlove.com
Butternut Squash Gnocchi | www.hungryinlove.com
Find the recipe for this  Parmesan Broth at BonAppetit .

Find the recipe for this Parmesan Broth at BonAppetit.

Butternut Squash Gnocchi

Serves 4

Ingredients

  • 1 1/2 cups butternut squash puree (1 medium butternut squash + olive oil, salt, and pepper)
  • 2 cups all-purpose flour
  • 1 egg
  • Sage leaves
  • 4 Tbs. butter, divided
  • 1 Tbs. olive oil
  • 1 cup Parmesan Broth (we prepared this recipe from BonAppetit; if you don't feel like bothering with this, your pasta cooking water is a fine substitute)

Prep

Squash Puree

  • Preheat oven to 400 degrees;
  • Cut butternut squash in half lengthwise and scoop out seeds
  • Place on a baking sheet, drizzle with olive oil and season with salt and pepper
  • Roast until the flesh is easily pierced with a fork, about 45 minutes 
  • Scoop flesh out of squash and transfer to a food processor
  • Blend until smooth, 30-60 seconds; allow to cool; this may be done a day ahead (you may have a bit more than 1 1/2 cups - here are a few ideas from The Kitchn on how you can use any leftovers)

Gnocchi

  • In a mixing bowl, beat an egg into squash puree (use only 1 1/2 cups)
  • Gradually fold in flour (Note: dough will be soft. You want to add enough flour for the dough to just come together. If dough is still sticky after adding the full 2 cups of flour, continue adding one tablespoon at a time until it's workable.)
  • Turn dough onto a floured surface and knead gently until smooth
  • Using a sharp knife, cut dough into 8 equal sections
  • Take each section and using your palms roll into a long rope, about 1/2 inch thick
  • Cut the rope into 1/2 inch pieces and transfer the gnocchi to a floured surface (at this point you can pinch each gnocchi with the tines of a fork but I skipped this step)
  • Gnocchi may be used fresh or frozen; to freeze, spread gnocchi on a baking sheet so they are not touching and freeze until firm, about 1 hour; transfer frozen gnocchi to a zip lock bag for freezer storage

Sage Leaves

  • In a small saute pan heat 1 Tbs. butter and 1 Tbs. olive oil over medium heat
  • Add sage leaves (removed from stem) and fry 5-10 seconds until crisp - do not brown
  • Transfer to a paper towel-lined plate and sprinkle with salt

Assembly

  • Bring a large pot of salted water to a boil; have a large saute pan on another burner ready to go
  • Cook fresh gnocchi at a rolling boil until they float, about 3 minutes; remove gnocchi using a slotted spoon and drain
  • In a large saute pan, heat 3 Tbs. butter over medium heat
  • Once butter has melted, add cooked gnocchi and parmesan broth (substitute pasta cooking liquid if not using parmesan broth; you can also add a handful of finely grated parmesan at this step if you like)
  • Cook over medium high heat until most of the liquid has evaporated, about 5 minutes; the gnocchi will be lightly coated in sauce
  • Transfer gnocchi to serving dishes, garnish with fried sage leaves, and serve immediately