Recipe: Roasted Butternut Squash Salad

When you’re in the middle of the season of butter, gravy, and pie, there’s something refreshing about a fall salad. When you need something green that isn’t covered in cream sauce, this fall salad is there for you. And this salad comes together so easily, you’ll be wondering why you even considered making that chicken pot pie for dinner. (I mean, we know why you wanted to make it: pie crust.) The hardest part of this recipe is preparing the butternut squash, forever the bane of my existence.

Butternut squash is delicious and oh-so seasonal but dear god, is it hard to prepare. I have to grease up my butternut squash skills every fall because I know I’ll be tasked with dealing with it at least once. It’s been three times so far this season and I can feel myself getting slightly better. This is probably the point in the blog post where I’m supposed to offer you some nifty trick for easier prep but no, you don’t want any tips from me. Just do your best not to chop off your fingers. And peel as quickly as you can, because the faster you peel, the less time you have to spend cursing this seasonal gourd.

Once you have the squash chopped and roasted, it’s just a matter of assembly. Add those squash pieces and shallots to the arugula, along with the toasted walnuts. Crumble up some feta and sprinkle over the salad. Pour a small amount (I say ¼ cup) of dressing onto the salad mixture and toss to combine. The balsamic dressing is slightly thicker than a vinaigrette so a little goes a long way. And boom! You’ve got a salad. Pat yourself on the back for cooking and dig in.

Feed Me Creative | Butternut Squash Salad

 

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

4 large shallots, peeled and quartered

2 cups chopped walnuts, toasted

5 ounces of baby arugula

4 ounces feta cheese, crumbled

¼ cup balsamic vinegar

1 garlic clove, minced

¾ cup olive oil

1 tablespoon dijon mustard

Start by preparing a baking sheet with parchment paper and spreading out the walnut pieces in a single layer. Toast at 375°F for 5-10 minutes. Let cool and raise oven temperature to 400°F.

Toss butternut squash and shallots with olive oil and roast in 400°F oven for 25-30 minutes, or until tender and golden brown. Let cool.

Add balsamic vinegar, minced garlic clove, olive oil, and dijon mustard to a bowl or cup of your choice and whisk until combined. I think a liquid measuring cup is super helpful. Transfer to a storage container to keep in the fridge.

Prepare salad by mixing together squash, shallots, walnuts, and feta on a bed of arugula. Top with ¼ cup of dressing and toss to mix.

 

The Old Sage: A Thanksgiving Cocktail

posted in: Cocktails, Cocktails, Recipes, Video | 0

the old sage thanksgiving cocktail recipe whiskey

I’ve created probably a hundred catchy cocktails for MadeMan.com, but this one, a Thanksgiving-themed tipple, is one of my all-time favorites.

The Old Sage has a hint and scent of sage, thanks to a super-easy sage simple syrup. It’s mixed with Old Overholt Rye Whiskey, lemon juice, and Peychaud’s Bitters — which very subtly mimics some of the spices associated with the holiday.

the old sage thanksgiving cocktail recipe whiskey

The Old Sage
2 ounces Old Overholt Rye Whiskey
2 ounces lemon juice
1 ½ ounces sage simple syrup
3 dashes Peychaud’s Bitters
Lemon slice for garnish
Sage leaf or sprig for garnish

To make the sage simple syrup, combine 1 cup white granulated sugar, 1 cup water, and ½ cup of loosely-packed fresh sage leaves in a saucepan over high heat. Mix well, and as soon as the mixture reaches a boil, remove from the heat and let it cool to room temperature. Strain out the sage leaves and store in a bottle or jar in the refrigerator for up to two weeks.

To assemble the cocktail, add the Old Overholt, lemon juice, sage simple syrup, and bitters to a cocktail shaker with ice. Shake well, and strain into a double rocks glass filled with a handful of ice cubes or one large cube. Garnish with the lemon and sage, and enjoy!

We Made The New York Times’ Famous Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

The famous New York Times Chocolate Chip Cookie recipe is nothing new to the culinary world; it first hit the web in 2009 but has had an increase in interest among internet “foodies” (as much as Emily doesn’t want me to use that word) and stay-at-home bloggers. This is partly due to how much hype it has behind it, repeatedly billed as “the best chocolate chip recipe in the world.” It only took one mention of it in the studio for me to want to make the recipe. Jeff brought it up early one Monday morning and once I finished drooling over the photos on the Times’ website, I set out on my cookie-making task.

These aren’t just any chocolate chip cookies. You won’t find this recipe on the back of a package and you definitely won’t find it tucked away in family recipe cards. The first unique thing you’ll notice is that the recipe uses both bread flour and cake flour, not just that basic all-purpose stuff. This combo gives the cookies the perfect consistency — not too cakey, not too crispy. You also need some (read: a lot of) dark chocolate discs. The recipe does in fact list discs instead of chips (I don’t understand it either but it makes for good cookies; we get them from our client French Market). You will also need sea salt to sprinkle on top. This is not optional, it is highly necessary.

This all sounds great right about now. You might be digging through your pantry to see if you miraculously have bread flour and cake flour. But hold up just a minute if you’re dreaming of eating these cookies tonight. Another kicker to this recipe is that the cookie dough has to (HAS TO) chill in the fridge for 24 to 36 hours. Chilling the dough helps the ingredients really get used to each other and essentially marinate in the goodness. It helps to make a thicker cookie, which makes us very happy. There are forums full of people who say they waited 48 hours and even 72 hours to let this dough chill. That’s great for them. You don’t have to wait that long. The New York Times recommends 36 hours but we caved and baked them after 24 hours, and we don’t regret it one bit. 

Whenever you do get these cookies into your life (and in turn your mouth), whether it be in 24 hours or much, much longer, you will understand why they’re so popular. They’re as big as your hand and full of chocolate-y, sea salty goodness. It’s necessary to eat them while they’re still toasty warm because that’s how you get the full cookie experience. The recipe even suggests eating them with a big napkin, which is also necessary if you put in the right amount of chocolate. Have we convinced you yet? Check out the New York Times recipe for yourself and watch our video of the delicious process down below.

Lunch in Pictures: Boulevard Beer Hall

posted in: Lunch in Pictures | 0

Boulevard Beer Hall Menu Kansas City MO Boulevard Brewing Company Tours and Rec

Last month, I took the interns for a late lunch at Boulevard’s new Beer Hall. To be honest, I really just wanted to snap some photos (since, full disclosure: my husband worked really hard to create the menu there and I wanted him to have some pretty pictures of his food) and get away from the computer for a while. We ended up stuffing ourselves silly with meats, cheeses and pretzel dogs, and of course, we each had a Tank 7.

Beyond the beer, there’s so much local goodness to be tasted at the Beer Hall.

We started with The Cheese Board (pictured above). It features Cottonwood River cheddar from Jason Wiebe Dairy in Kansas, smoked gouda from Frisian Farms in Iowa, and The Sixth Grass cheese — a collaboration between Boulevard and Green Dirt Farm in Weston, MO. The pretty little orange burst in the middle is Clementine-Thyme Marmalade from Kansas City Canning Company. If you haven’t tried it, get you some.

Boulevard Beer Hall Boulevard Brewing Company Menu Kansas City, MO

Boulevard Beer Hall Menu Kansas City MO Boulevard Brewing Company Tours and Rec

Next, we tried the chicken andouille pretzel dog with a mustard-relish combo for dipping. The Beer Hall has a few pretzel dogs to choose from, but this is my favorite. The dog is from Fritz’s Meat and Superior Sausage in Leawood, wrapped with a Pale Ale pretzel. Farm to Market makes the dough and the cooks at the Beer Hall wrap the dogs each morning, allow the dough to rise, and then they bake them fresh when you order.

Boulevard Beer Hall Menu Kansas City MO Boulevard Brewing Company Tours and Rec

While a veggie platter may sound like the lamest thing to order at a beer hall, it’s not lame at all. It features potato chips made by The Rieger (potatoes are vegetables, thank you very much), and an onion dip that might just change your life. It’s called Wild Child Onion Dip and it’s made with Love Child (a Boulevard wild ale) Vinegar. It’s the best onion dip you’ve never had.

Boulevard Beer Hall Menu Kansas City MO Boulevard Brewing Company Tours and Rec

The meat board features meat, of course — La Quercia American Salami, Leoncini Mortadella and Bayonne Jamon, a French Ham — plus Boulevard’s Pale Ale Mustard, KC Canning Company’s Hoppy Pickles (another collaboration with Boulevard) and Farm to Market crackers.

Boulevard Beer Hall Menu Kansas City MO Boulevard Brewing Company Tours and Rec

The Big Board ($29) serves a crowd. Because it’s, well, really big. It’s piled with a fantastic sampling of meats, cheeses, and veggies. And again with that veggie dip and those Rieger potato chips.

You guys, this place is amazing. And I’m not just saying that because I’m married to one of the guys who run it. It’s huge, the design and decor are amazing, and it’s a great place to go with friends or family (yes, you could even take your kids as long as they’re cool), or even your laptop if you want a change of scenery during the work week.

We’ll be back. Oh, yes. We will be back.

Boulevard Beer Hall Menu Kansas City MO Boulevard Brewing Company Tours and Rec

Lunch in Pictures: Café Sebastienne

Earlier this month we took our new photo intern, Grace, to lunch at Café Sebastienne — the wonderful cafe in the atrium of the Kemper Museum of Contemporary Art. Café Sebastienne feels like a hidden gem since it’s tucked away in the museum, but it’s full of wonderful natural light, amazing art, and fantastic food.

Of course, we ate a lot of the latter.

cafe sebastienne kansas city

We started with the grilled asparagus, made with pancetta, a poached farm egg, Cremini mushrooms and sherry vinaigrette. It was perfectly rich and satisfying. Then we moved onto an order of fish tacos for the table. Because isn’t that what normal people do?

I’d be lying if I tried to pretend this wasn’t my idea. I always get the fish tacos at Cafe Sebastienne. They’re damn fine fish tacos: roasted white fish, avocado sauce, and pico de gallo with Rancho Gordo Vallarta beans.

Cafe Sebastienne Kansas City Food Photography

Then it was time to move onto our entrees.

Grace had the Cafe Trio, which featured an Italian charcuterie sandwich, spicy potato and eggplant stew, and a mixed slaw salad with kale, bell peppers, and green beans.

cafe sebastienne kansas city

Jeff had the fish of the day — grilled salmon with fingerling potatoes and a prepared salad of cherry tomatoes, onions, blue cheese and other good stuff (we were all in love with that salad). The fish was topped with chermoula (which was like a fresh, minty chimichurri).

I opted for another fish dish: Grilled rainbow trout, served with roasted baby carrots, spinach, asparagus, and a mustard-tarragon butter sauce. So. Good.

cafe sebastienne kansas city

As if we hadn’t had enough to eat, we ordered two desserts for the table: A hefty slice of bread pudding with whipped cream and caramel sauce AND the Poppy’s Ice Cream trio of lemon, goat’s milk caramel, and candied ginger-vanilla.

CafeSebastienneSummer2016_GP_17

CafeSebastienneSummer2016_GP_19

[INSERT VIRTUAL BURP HERE]
PHOTOS BY GRACE PRITCHETT
1 2 3 4 5 61