Butternut Squash Tart with Fried Sage

Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

INGREDIENTS

• 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
• 1 large egg beaten with 1 teaspoon water
• 12 1/8"-thick rounds peeled butternut squash
• kosher salt
• 1/4 cup honey
• 1 thinly sliced Fresno, jalapeño, or red Thai chile
• 3 tablespoons olive oil
• 12 fresh sage leaves
• 1/4 cup shaved Parmesan
• black pepper

PREPARATION

·        

·         Preheat oven to 375°F.

·         Line a large rimmed baking sheet with parchment paper.

·         Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10" square (just enough to even out). Transfer to prepared sheet.

·         Brush pastry with 1 large egg beaten with 1 teaspoon water.

·         Arrange twelve 1/8"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2" border.

·         Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)

·         Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.

·         Remove top baking sheet and discard top sheet of parchment paper.

·         Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.

·         Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.

·         Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke.

·         Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.

·         Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.

Enjoy!

Filet Mignon with Gorgonzola & Caramelized Onions

In my humble opinion, a good steak is best cooked as rare as possible to enjoy the full flavor of the meat and to have it as juicy as possible. When I eat steak (which is rare any more) I enjoy mine 'black and blue', or charred on the outside and rare in the middle. A well done steak just doesn't taste the same and, in most cases, has the juices cooked out of the meat by the time it hits the plate. Remember, when the steak on the grill looks two rungs rarer than you like it remove it from the fire! The meat will continue cooking even when it's off the heat. However you like your steak cooked, top your filet with sweet caramelized onions and Gorgonzola cheese for that extra kick! You should seek out good-quality Gorgonzola for the best flavor, but any will work. Serve with garlic smashed potatoes and steamed baby carrots for a superb dinner.

Ingredients

• 2 tablespoons canola oil, divided
• 2 large onions, sliced (about 4 cups)
• 1 tablespoon brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled Gorgonzola or blue cheese

Preparation

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
2. Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Nutrition

Per serving: 306 calories; 16 g fat ( 5 g sat , 7 g mono ); 81 mg cholesterol; 11 g carbohydrates; 28 g protein; 2 g fiber; 508 mg sodium; 524 mg potassium.

Autumn Squash Salad

There’s no reason why salads should be limited to greens and this one has a ton of different textures and flavors and is as visually rewarding as it is delicious. The elements of this salad come together on a platter in the same way that autumn leaves fall together in a collage of color on the ground. Some foods can look less like food and more like art but we do eat first with our eyes.

INGREDIENTS

• Few thin ribbons Hubbard squash, skin on, cut on a mandoline
• 1 kabocha squash, cut into large wedges
• 1 bunch Tuscan kale, stems removed
• 1 Delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds
• 1 watermelon radish, sliced paper-thin, plus greens
• Few slices jamón serrano, prosciutto, or cured country ham
• 1/4 cup toasted pepitas (pumpkin seeds)
• Leaves from 1 bunch fresh cilantro
• Fresh ground sea salt & black pepper to taste
• Drizzle of extra-virgin olive oil

Dressing:

• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 1 teaspoon honey
• 1 clove garlic, grated

PREPARATION

·         Preheat the oven to 375°.

·         In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.

·         For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.

·         Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter.

·         Layer on the various squash and the watermelon radish slices.

·         Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices.

·         Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro. 

Enjoy!