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RECIPE: Cooking with Fall Vegetables, Cooking class recipes...

I took a cooking class this past week and these are some of the recipes we made which were very good!

Spaghetti Squash with Parsley Walnut Pesto

Makes 4 side-dish servings.

1 (3 1/2- to 4-lb) spaghetti squash

1/4 cup walnuts (3/4 oz)

1 garlic clove

1 1/3 cups packed fresh flat-leaf parsley

3 tablespoons extra-virgin olive oil

2 1/2 tablespoons finely grated Pecorino

1 tablespoon water

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon finely grated fresh lemon zest

Pierce squash all over with a sharp small knife. Cook in a microwave oven at high power for 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.

While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.

Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.

While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

recipe by Gourmet, December 2004

from Cooking Class at A La Carte Culinary Services


Sausage-stuffed Acorn Squash with Molasses Glaze

Serves 8

4 small acorn squash

1 tablespoon butter

1/2 cup diced red bell pepper

2 large green onions, thinly sliced

1 pound bulk breakfast sausage

1 cup fresh white breadcrumbs

1/2 cup chicken stock

1/2 teaspoon pepper

1/4 teaspoon salt

2/3 cup mild-flavored (light) molasses

Preheat oven to 400F.

Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; saute until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.

recipe by Bon Appétit, November 1996

from Cooking Class at A La Carte Culinary Services


Rutabagas with Caramelized Onions

Serves 8

8 tablespoons (1 stick) butter

1 3/4 pounds onions, halved, thinly sliced

2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces

2 tablespoons honey

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and saute until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; saute until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper.

Note: Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.

recipe by Bon Appétit, October 1997

from Cooking Class at A La Carte Culinary Services


Grilled Escarole and White Bean Salad

2 cups dried cannellini beans, rinsed and picked over (or canned - 2 cans, rinsed and drained)


4 thyme sprigs

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup thinly sliced garlic cloves

1/4 cup fresh lemon juice

2 large heads escarole, quartered lengthwise through the core

Salt and freshly ground pepper

1/4 cup coarsely chopped flat-leaf parsley

In a bowl, cover the beans with water and let them soak overnight. Drain the beans and transfer to a medium saucepan. Add 6 cups of water and the thyme and bring to a boil. Cook the beans over moderately low heat until tender, about 1 hour; drain. Transfer to a bowl and let cool; discard the thyme.

In a small saucepan, combine 1/4 cup of the olive oil with the garlic and cook over moderate heat until the garlic is golden, about 6 minutes. Transfer the garlic and oil to a small bowl and stir in the lemon juice.

Heat a large grill pan or cast-iron skillet. Brush the escarole with the remaining 2 tablespoons of olive oil, season with salt and pepper and grill, turning once, until the leaves are wilted and slightly charred. Transfer to a platter.

Add the parsley and the dressing to the beans and season with salt and pepper. Spoon the beans over the escarole and serve warm or at room temperature.

recipe by Food and Wine, January 1999

from Cooking Class at A La Carte Culinary Services

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