Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula

"My new favorite sandwich!" That was what Travis said when he took his first bite. Back when the magazine first got here, Travis saw the cover recipe and said that he would love it if I would make it and I did. I took the suggestion of making the short ribs the night before (I served with wild rice and a vegetable medley). I didn't serve the meat with the mushy vegetables, I did that once before and Travis hated it. You only need the meat, discard the rest except for some of the sauce if you are going to refrigerate it so it doesn't dry out. Then I took the leftovers and made the sandwiches the next day. Of course it depends on how many you are feeding, but we still had 1 serving of meat left for the following day (and that's including the amount that I was nibbling while it was cooking!). The pickled onions are amazing (I ate the leftovers plain) and I used Monterey Jack cheese and it was the perfect flavor. I used boneless short ribs and I didn't have enough red wine and no Sherry so I used white wine to make up the difference. The one thing I might have done differently is the bread. I couldn't find a country-style bread at the bakery so I used Italian and I think it was too fluffy. It probably would've been better with a more substantial bread. But that being said, it was still delicious.

Bon Appetit, February 2010

Make 8

Short Ribs

5 lbs beef short ribs

1/4 cup (1/2 stick) butter

3 celery stalks, chopped

2 large carrots, peeled, coarsely chopped

1 medium onion, chopped

1 1/4 cup dry red wine

1/2 cup low-salt beef broth

1/3 cup medium-dry Sherry

2 garlic cloves, peeled

2 bay leaves

1 large fresh thyme sprig

Pickled Caramelized Onions

1 tbsp butter

2 large red onions, halved, thinly sliced crosswise (about 6 cups)

4 1/2 tbsp red wine vinegar

1 1/2 tsp sugar

Assembly

Butter, room temperature

16 slices country-style crusty white Bread

12 oz Petit Basque or Monterey Jack cheese, sliced

4 cups baby arugula

Short Ribs: Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and saute until beginning to soften and brown, stirring often, about 5 minutes.

Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 to 1 inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

Pickled Caramelized Onions: Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and saute until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15 second intervals until lukewarm before using.

Assembly: Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down on each prepared sheet. Divided short rib mixture among bread slices, about 1/2 cup for each. Divided cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.

Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface, Cut each in half on diagonal. Transfer to plates and serve.

Quinoa with Moroccan Winter Squash and Carrot Stew

This was very tasty. Don't attempt if you or someone you are feeding doesn't like hot and spicy food. It had a great flavor; don't leave out the cilantro or mint. The only ingredient I left out was the saffron. My only complaint is that the stew took twice as long. I think I cut my carrots and squash the size they said, but they took forever to cook. I would cut a little smaller next time and leave an extra cushion of time. I thought it would take 45-60 mins, but I had to wait almost 30 minutes more. If you have limited time, I would make the stew the night before. The quinoa can be made in about 30 minutes.

Bon Appetit, January 2006

4 to 6 Servings

STEW

2 tbsp olive oil

1 cup chopped onion

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp cayenne pepper

pinch of saffron

1 cup water

1 14.5 oz can diced tomatoes, drained

2 tbsp fresh lemon juice

3 cups 1-inch cubes peeled butternut squash (from 1 1/2-lb squash)

2 cups 3/4-inch cubes peeled carrots

QUINOA

1 cup quinoa

1 tbsp butter

1 tbsp olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp turmeric

2 cups water

1/2 cup chopped fresh cilantro, divided

2 tsp chopped fresh mint, divided

For Stew: Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For Quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt and turmeric; saute 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Brown Butter Soda Bread

This makes 2 round loaves of bread pretty quickly -no rising. The pepper gives it a kick and the rosemary gives a great flavor. If you don't want it as spicy, decrease the amount of pepper. It tastes like the rosemary bread from Panera. However, it doesn't stay fresh for very long. You should eat both loaves in a couple days, otherwise it gets pretty hard.

Bon Appetit, February 2006

Makes 2 loaves

1/4 cup (1/2 stick) unsalted butter

3 1/2 cups all purpose flour

1/2 cup old-fashioned oats

1 tbsp sugar

1 tbsp chopped fresh rosemary

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3/4 tsp ground black pepper plus additional for topping

1 3/4 cups buttermilk

1 egg white, beaten to blend

Position rack in center of oven and preheat to 375. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 tsp pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2 inch deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cook breads on rack at least 30 minutes. Serve warm or at room temperature.

Hearty Italian Sausage and Vegetable Soup

A delicious and hearty soup. I used sweet sausage but I think it would be just as good with hot. The total time was closer to an hour for me. I don't think they included the preparation time. It was good with the rosemary brown butter soda bread and a salad.

Woman's Day, March 2010

Active: 15 mins

Total: 30 mins

Serves 4

8 oz. hot or sweet Italian sausage, removed from casings

1 large onion, chopped

1 cup sliced carrots

2 medium all-purpose potatoes, peeled and cut in 3/4 inch chunks

1 can (14 1/2 oz) reduced-sodium chicken broth

1 1/4 cups water

2 tsp minced garlic

8 oz. green cabbage, cut in thick shreds (4 cups)

1 tbsp flour

Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 mins or until browned.

Add onions and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.

Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.

Stir in cabbage, cook 5 mins until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes.

Giant Southwestern Omelet

A hearty vegetarian omelet for two, although it's more like 3 big servings. I left out the mushrooms, so I put in a whole red pepper and an onion. I couldn't find tomatillo salsa so I used whatever salsa I had in stock. Travis said that eating the leftovers for breakfast was ok, except it was a little too peppery for morning. I liked adding the leftover bean and salsa mixture over my salad.

Bon Appetit, February 2007

Prep: 25 mins

Total: 25 mins

2 Servings

1 15 to 15 1/2 oz can black beans, rinsed, drained

3/4 cup purchased tomatillo salsa

4 large eggs

2 green onions, chopped

1/4 tsp salt

1/4 tsp ground black pepper

3 tbsp butter, divided

1/2 red bell pepper, cut into strips

2 cups sliced mushrooms (about 5 oz)

1 cup (packed) coarsely grated Monterey Jack cheese (about 4 oz)

3 tsp chopped fresh cilantro

Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.

Whisk eggs, green onions, salt, and ground black pepper in medium bowl to blend. Melt 2 tbsp butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes. Transfer vegetables to bowl.

Melt remaining 1 tbsp butter in same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, Jack cheese, and 1 tbsp chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide large spatula under omelet to loosen. Fold omelet in half; turn out onto platter. Top omelet with bean and salsa mixture. Sprinkle with remaining 2 tbsp chopped cilantro and serve.

Brussels Sprouts with Sausage & Grapes on Creamy Polenta

This was interesting. It was good, but I probably won't make it again. I had to roast it for 25+ minutes and even then it wasn't browned as much as I would've liked. Also, I would start the milk and water boiling right after you turn on the oven. That took extra time as well. Travis didn't like the polenta and the recipe made so much of it! This is the second time I've had brussels sprouts and I don't understand why they get such a bad rap. They are so cute and taste just like cabbage.

Good Housekeeping, March 2010

Active time: 17 minutes

Total time: 32 minutes

Makes 4 main-dish servings

2 pkgs (9 to 10 oz. each) Brussels sprouts, trimmed, each cut in half if large

2 cloves garlic, smashed

2 tsp. olive oil

salt and pepper

1 c. red seedless grapes

4 links (1 lb) sweet Italian sausage, each cut into thirds

2 1/4 cup milk

2 c. water

1 c. yellow cornmeal

1 tbsp margarine or butter

Preheat oven to 450.

In 18" by 12" jelly-roll pan, toss sprouts and garlic with 1 tsp oil, 1/8 tsp salt, and 1/8 tsp freshly ground black pepper until well mixed. Arrange, cut sides down, in single layer on one side of pan. Place grapes in center of pan; drizzle with remaining 1 tsp oil; stir to coat. On other side of pan, arrange sausages in single layer. Roast 15 to 20 mins or until sprouts are brown and sausages are no longer pink inside.

Meanwhile, prepare polenta: In 3 quart saucepan, heat milk and water to boiling on medium-high. Reduce heat to low. With wire whisk, stir in cornmeal. Cook 8 to 10 minutes or until very thick and creamy, whisking frequently. Whisk in margarine, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until well blended. Divide polenta among serving plates and top with Brussels sprouts, grapes, and sausages.

Baked Halibut with Almonds

I think that this is my new favorite fish recipe. I used tilapia fillets instead of halibut. The corn meal makes such a nice, light crust. I think it took the fish I used about 15 mins to bake. You could use a different sauce on top of the fish if you wanted, but this was good.

Bon Appetit, January 2010

4 Servings

Nonstick vegetable oil spray

1/2 cup yellow cornmeal

1/4 tsp salt

pinch of ground black pepper

4 5-to 6-oz halibut fillets

1/4 cup (1/2 stick) butter

1/2 cup golden raisins

1/4 cup dry white wine

1/2 cup chopped toasted almonds

2 tbsp fresh lemon juice

2 tbsp chopped fresh Italian parsley

Preheat oven to 400. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 tsp salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.

Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 mins to soften raisins. Add almonds, lemon juice, and parsley.

Place fish on platter. Spoon sauce over.

Thai Style Pork Loin

Travis and I sort of made this up. I had a pork loin that I was going to make but didn't know what to do with it. Travis suggested that I use the Thai Style Chili Sauce that was in the fridge. I noticed a recipe on the back of the jar for a dipping sauce. I made it (without adding the pineapple chunks) and used it as a marinade. It was delicious.

4 Servings

Sauce/Marinade

1/4 cup Kikkoman Thai Style Chili Sauce

1 tbsp pineapple juice from pineapple chunks

1 can (8 oz) pineapple chunks, drained

2 tsp Kikkoman Soy Sauce

Pork Loin

Stir the ingredients for the marinade. Place a pork loin on a foil lined jelly-roll pan. Rub marinade all over the pork and let sit covered in refrigerator for at least 30 minutes.

Preheat oven to 375. Place pork in oven covered for 40 minutes. Take off the covering for the last 5 minutes. Let sit outside of oven for 5 to 10 minutes before slicing.

Whole Wheat S'More Cookies

The whole wheat flour gives these cookies a graham cracker flavor. I tried to make 36 cookies out of the batch, but I had to make closer to 44 and even then some of the cookies were huge! I would recommend making 5 dozen and cutting down the baking time by a minute or two. It's better if the marshmallows are stale, so leave them out for a couple days. I left mine out overnight and they weren't hard enough and they totally melted while baking. Definitely use the parchment paper; they slide right off. I ran out and had to do one row without and used baking spray and they still stuck.

Bon Appetit, February 2008

Makes about 36

3 cups whole wheat flour or white whole wheat flour

1 1/2 cups (packed) golden brown sugar

3/4 tsp salt

1/2 tsp baking soda

2 large eggs

1/2 cup buttermilk

1 tbsp robust-flavored (dark) molasses

1 1/2 tsp vanilla extract

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups milk chocolate chips (about 9 oz)

1 cup mini marshmallows

3/4 cup coarsely chopped walnuts

Preheat oven to 350. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.

Drop cookie dough by rounded tbsp onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 mins. Let cookies cool on sheets 10 mins. Transfer cookies to racks and cool (cookies will firm up) DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.

Maple-Oatmeal Sandwich Bread

Ok, I don't know what I did wrong, but this bread wouldn't rise for me and it's too dense to eat. Hopefully you have better luck.

Bon Appetit, February 2008

Makes 1 loaf

1 cup plus 2 tbsp warm water (105 to 115 degrees)

1 large egg

2 tbsp (1/4 stick) unsalted butter, room temperature

1/4 cup pure maple syrup (preferably grade B)

1/2 tsp maple extract

2 cups unbleached all purpose flour

2 cups whole wheat flour or white whole wheat flour

1 cup old-fashioned oats

1 tsp salt

2 tsp quick-rising yeast

Place all ingredients, in order listed, into large bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is very sticky, about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Butter 9x5x3 inch metal loaf pan. Butter sheet of plastic wrap. Scrape dough onto lightly floured surface. Knead until smooth, about 2 minutes. Shape into 8x3 inch log. Place in prepared pan; cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm draft-free area until center is 1 1/2 inches higher than pan, about 45 minutes.

Preheat oven to 350. Gently pull plastic off dough. Place bread in oven; bake until deep golden and instant-read thermometer inserted into center registers 180, about 30 mins. Cool in pan 15 minutes. Run small knife around bread; turn out of pan. Cool completely on rack. DO AHEAD: Can be made 4 days ahead. Wrap in foil; store at room temperature.

Leek and Asparagus Frittata

Basically a big omelet. We really liked it. We're not mushroom fans, so I left those out and added a little more leek and asparagus. It was a very filling vegetarian meal.

Bon Appetit, February 2008

Prep: 30 Minutes

Total: 30 Minutes

4 Servings

2 tbsp (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-0z bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1 cup sliced stemmed shiitake mushrooms

8 large omega-3 eggs

1 cup diced Fontina cheese, divided

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broilerproof 10-inch diameter nonstick skillet over medium heat. Add leeks and saute 4 mins. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and saute until tender, about 6 mins. Whisk eggs, 3/4 cup Fontina cheese, 1/2 tsp salt, and 1/2 tsp pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Delicious and rich tasting. I used baby spinach and it was wonderful. Travis even ate most of his spinach! I left out the olives because we're not big on olives. I had just used the last of my raisins in my batch of granola earlier in the day. So I just used a little more shallot. The recipe says you can pair it with couscous tossed with roasted pistachios. I didn't have the nuts, but I did make couscous and it really did work. I ended up tossing everything together so it all had the wonderful balsamic glaze.

Bon Appetit, February 2010

Prep: 25 mins

Total: 25 mins

2 Servings

2 9-oz bags spinach leaves (I used two 6-oz bags and it was more than enough)

2 tbsp olive oil, divided

2 5-oz salmon fillets with skin

1/3 cup chopped shallot (1 very large)

1/3 cup halved pitted Kalamata olives

1/3 cup golden raisins

3 tbsp balsamic vinegar

1 tbsp honey

Pour a few tbsp water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.

Wipe skillet dry if necessary. Add 1 tbsp oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 mins. Transfer to plate; wipe skillet clean.

Add 1 tbsp olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.

Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

Winter Vegetables and Bulgur

This is a thick, hearty vegetarian stew. Very healthy. I used carrots, parsnips, celery (not celery root) and butternut squash as my assorted vegetables. I didn't have herbes de Provence so I made my own by mixing dried thyme, basil, savory, and fennel seeds. It says it's 4 servings, but I thought it was more like 8. We'll be eating it for awhile.

Bon Appetit, February 2006

Prep: 40 minutes

Total: 40 minutes

4 Main-Course Servings

2 tbsp olive oil

4 cups 3/4 inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)

2 cups chopped onions

4 cups vegetable broth

1 rounded tsp herbes de Provence

1 1/2 cups bulgur (about 8 oz)

1 6-oz package baby spinach leaves

Heat oil in heavy large pot over high heat. Add root vegetables and onions; saute until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

Corn and Bacon Pie

This is a quiche, full of beautiful vegetables. I used regular cornmeal to make the crust. I should've rolled the crust out more because when I poured the filling in, I had leaking in some spots where the crust wasn't high enough. I had to do a quick patch job with flour and water. Because of that I placed the pie pan on a baking pan in the oven and it was a good thing I did. It doesn't call for it, but I would recommend a deep dish pie plate. If you don't want the extra hassle, I think it would be fine to use a store bought refrigerated crust. Travis thought it had some hints of southwestern cooking to it (especially with the cornmeal crust) and he thinks I should add some chipotle chiles to it next time I make it. I might do that.

*I made it again, this time with a store bought crust. It turned out well and was much easier than making the cornmeal crust.

Bon Appetit, February 2008

8 Servings

Crust

1 cup unbleached all purpose flour

3/4 cup fine-grind whole grain cornmeal

1/2 tsp salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2 inch cubes

3 tbsp chilled solid vegetable shortening (preferably with no trans fats), diced

3 to 4 tbsp ice water

Nonstick vegetable oil spray

Filling

1/2 lb. bacon, coarsely chopped

1 1/2 cups chopped sweet onion (such as Vidalia or Maui)

1 cup chopped red bell pepper

1 12-oz package frozen corn kernels (2 1/2 cups), thawed, patted dry

1 1/2 cups half and half

3 large eggs

1 tsp dried thyme

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp freshly ground black pepper

1 cup chopped green onions

1 1/2 cups (packed) coarsely grated Gruyere cheese (about 6 oz)

Crust: Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tbsp ice water. Toss until dough comes together in moist clumps, adding more water by the tsp if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.

Preheat oven to 400. Spray 9-inch diameter glass pie dish with nonstick spray. Place a large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears, Fold excess dough under and crimp edges, forming high-standing rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Filling: Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tbsp drippings. Add onion and pepper to skillet. Saute until almost tender, about 8 minutes. Add corn; saute until very tender, about 3 minutes longer.

Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.

Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

Butternut Squash and Sage Soup with Sage Breadcrumbs

Delicious! I almost didn't make the breadcrumbs because I was going to make a loaf of bread to go with it, but then I didn't have time. I did have white bread for the breadcrumbs and it was so easy and they really add to the soup. You only need to buy 1 squash to make the soup. I wasn't sure, so I bought 2 and now I need to figure out what I'm going to do with the other. I think it took about an hour to make. Cutting up the squash takes a lot of time. Consider doing it ahead of time. Cut it in half (between neck and body) and peel both halves. Then cut it lengthwise and scoop out the seeds. Slice and then cut into cubes.

Bon Appetit, 2/2008

6 Servings

Soup

1 1/2 tbsp butter

1 1/2 tbsp olive oil

2 cups chopped onions

2 tbsp chopped fresh Italian parsley

2 tsp chopped fresh sage

4 cups 1/2-inch cubes peeled seeded butternut squash

1 1/2 tsp coarse sea salt

1 garlic clove, minced

5 to 6 cups chicken broth

Breadcrumbs

2 crustless slices fresh whole grain wheat bread, torn

4 tsp butter

1 tbsp finely chopped fresh sage

Soup: Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; saute until onions are softened, about 5 minutes. Add squash and coarse salt; saute until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. Do Ahead: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.

Breadcrumbs: Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. Do Ahead: Can be made 4 hours ahead. Let stand uncovered at room temperature.

Ladle soup into bowls. Sprinkle with breadcrumbs.