4 large eggs, at room temperature
1 cup delicately flavored olive oil (such as Bertolli Classico)
2/3 cup water
2 cups pureed pumpkin (fresh or canned)
3 cups sugar
3 1/3 cups sifted all purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 cup dried cranberries (optional)
1/2 cup coarsely chopped pecans
Preheat the oven to 350°F. Grease three 1 lb. loaf pans (8.5-by-4.25-by-2.75 inches) with olive oil or spray with cooking spray (or bake in batches).
In a large mixing bowl, lightly beat the eggs. Add the olive oil, water, pumpkin purée, and sugar and whisk with a fork to combine thoroughly. Sift some flour into a small bowl. Measure out 3 1/3 cups of sifted flour by spooning the flour into a measuring cup and leveling off the top with a knife. Then sift the measured flour again together with the salt, nutmeg, cinnamon, cloves, and baking soda into the mixing bowl. Stir into the wet ingredients until just combined. Stir in raisins, cranberries, or nuts, if using.
into prepared loaf pans, nudging batter into corners. Bake for 45 minutes to an hour, or until a cake tester inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely. The bread will keep at room temperature for more than a week if tightly wrapped in plastic. It also freezes beautifully.
Source: Serious Eats
In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.
In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine.
Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.
Adapted from Williams-Sonoma
Mushroom, Goat Cheese & Leek Tart
3 lb. leeks, white parts and 1 inch of pale green parts, thinly sliced
2 tsp. fresh thyme leaves
1 bay leaf
1/2 cup chicken stock
1 tsp. salt
3/4 tsp. freshly ground pepper
1/3 cup crème fraîche
3 oz. soft goat cheese, crumbled
1/2 lb. cremini mushrooms, brushed clean and coarsely chopped
All-purpose flour for dusting
1 sheet puff pastry, thawed if frozen
In a fry pan over medium-high heat, melt 2 Tbs. of the butter until it foams. Add the leeks and sauté until translucent, 4 to 5 minutes. Add the thyme, bay leaf, stock, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Reduce the heat to low, cover and simmer until the leeks are nearly tender, about 15 minutes. Uncover and cook, stirring occasionally and being careful not to let the leeks brown, until almost all the liquid has evaporated, about 15 minutes more. Remove and discard the bay leaf.
Transfer the leeks to a bowl. Stir in the crème fraîche and goat cheese until well mixed. In another fry pan over medium-high heat, melt the remaining 1 Tbs. butter until it foams. Add the mushrooms, the remaining 1/2 tsp. salt and the remaining 1/4 tsp. pepper and sauté until the mushrooms are soft and have released their juices, 3 to 4 minutes.
Preheat an oven to 400°F. Line a large rimmed baking sheet with parchment paper. On a floured work surface, roll out the puff pastry into a rectangle 10 by 12 inches wide and 1/8 inch thick. Transfer the dough to the prepared baking sheet. Spread the leek mixture to within 1 inch of the edge of the dough, and fold the edges of the dough over the filling to make a tart. Bake until the crust puffs and both the crust and the leeks are golden, about 15 minutes. Scatter the mushrooms over the leeks and bake for 5 minutes more.
Let the tart stand for 5 to 10 minutes. Cut into bite-size pieces and serve warm.
Adapted from Williams-Sonoma
Chop white and green parts of scallions. Finely chop garlic.
Preheat oven to 400°F. Heat olive oil in a large ovenproof skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Season with freshly ground pepper to taste.
Remove from heat and stir in shrimp. Sprinkle with feta cheese.
Bake until cheese melts and shrimp are firm and opaque, about 10-15 minutes.
Adapted from Gourmet.
Meanwhile, combine flour, semolina, and salt. In the bowl of a stand mixer, beat butter and sugar until smooth. Add egg, scrape down inside of bowl, and mix until combined. Add flour mixture, orange zest, and currants, mixing slowly until combined. Turn dough onto a work surface and shape into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 2 days.
Preheat oven to 350°. Unwrap dough, place on a floured work surface, and roll 1/3 in. thick. Evenly sprinkle 2 baking sheets with about 1 tbsp. cornmeal each. Cut dough with a 2-in. decorative cutter and place slightly apart on baking sheets, re-rolling scraps as needed.
Bake cookies until light golden brown, 10 to 12 minutes, switching pan positions halfway through cooking. Transfer cookies to a rack to cool.
Adapted from Sunset Magazine.
