Girl Meets Kitchen

Thanksgiving is just around the corner, and I for one am beyond excited for its arrival. I love the simplicity of the holiday and what it stands for: to be thankful. It doesn’t revolve around gifts or some cutesy stuffed character who will deliver any sort of gift; rather it’s a rare holiday in which we reflect upon everything we have, be it tangible or emotional and practice gratitude. The older I become, the more I’ve found this holiday to be one of my absolute favorites.

It also is a fantastic opportunity to grub on some pretty spectacular food with the people we love.

Whether you are hosting or dining at someone’s house, this simple and flavorful appetizer is reminiscent of all things autumn, thanksgiving and delicious. No host or hostess would ever deny a guest the opportunity to contribute to the menu, why not wow them with something that will compliment the entree so wonderfully?

The puree can be made in advance and stored in the refrigerator a few days early, then spread atop freshly toasted slices of baguette the day of your gathering. Top with shavings of parmesan cheese (grated would be lovely as well) and serve.

Final yield of the puree depends on the size of the butternut squash. I used an average size squash and it produced about 1 cup; plenty for spreading atop 1-1.5 sliced baguettes. Hosting a smaller gathering? Use larger bread & garnish as you would a slice of bruschetta.

Happy Thanksgiving from my kitchen to yours!

Ingredients:

• 1 medium sized butternut squash, peeled, seeded & cut into 1″ cubes
• 4 tbsp. Extra Virgin Olive Oil – 2 tbsp for roasting & 2 for the puree. I used California Olive Ranch.
• 6 medium/large sage leaves
• 3 oz. grated parmesan cheese + shaved pieces to garnish
• 2 tsp garlic salt
• pepper to taste
• 1-2 baguette loaves, toasted

Method:

1. Preheat oven to 425. Peel the squash & remove the stalk. Cut in half and remove the seeds. Dice into 1″ cubes and lay out the cubes onto a baking sheet lined with parchment paper.
2. Drizzle the squash with 2 tbsp of extra virgin olive oil & add the garlic salt + pepper. Toss together using clean hands and roast 45-55 minutes on the center rack of your oven. Let cool for 30 minutes.
3. Using your food processor, blend together the roasted squash, sage leaves, grated parmesan cheese + remaining 2 tbsp of olive oil. Taste & season more per your preference with garlic salt or pepper.
4. Slice the baguette loaf (loaves) into 1.5″ circles. Lay them onto a baking sheet and place under the broiler until toasted.
5. Spread the puree atop each piece of bread + garnish with the shaved parmesan.

Potstickers. No, seriously:: POTSTICKERS! What day couldn’t be turned around by inhaling aaaaaaaall the potstickers? There’s a reason why these little pillows of flavor are so good; they are a complete labor of love. That being said, they are completely worth the time. 

Because they are so tedious, I make them in huge quantities. This recipe makes 48 potstickers. Forty eight little individually wrapped presents for you to eat. Share them if you want to. Or don’t.

Part of the reason why I take the time to make my own is that I really haven’t found a takeout restaurant in the ‘burbs that makes a good potsticker. Another is that one order typically yields around five, which creates an awkward scenario if you’re sharing them with another person. Who gets the odd-numbered potsticker? Do you split it? Who gets the filling when you cut it in half and it doesn’t split equally? First world takeout problems solved – make these and you’ll have enough for everyone (ooooor, yourself.)

They heat up nicely in the oven and create an additional crunchiness – or they can be consumed cold if you lack the patience. Like me. 

Feel free to substitute any ingredients you’d like – ground pork would be lovely as well.

Ingredients:

• 1 lb ground chicken 
• 3/4 cup finely chopped carrots (make it easier on yourself and purchase the matchstick bagged version)
• 3/4 cup finely diced red cabbage
• 1/2 cup (approximately 6) diced green onions
• 2 tbsp grape seed oil
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp garlic salt
• 1 tsp ground ginger
• 1/2 tsp white pepper
• 1 package of wonton wrappers (contains 48 wrappers)
• Vegetable oil for frying
• 1 egg + 2 tbsp water for egg wash 

Method:

1. Add the ground chicken, grape seed oil, diced vegetables and all seasonings in a large bowl. Combine ingredients with a fork. 
2. On a clean surface, lay out a few wonton wrappers at a time and spoon 1 tsp of the filling in the center of each wrapper. Whisk together the egg & water in a small bowl and brush the four inner edges of the wrapper with egg wash using your finger.
3. There are undoubtedly multiple ways (most prettier than mine) to fold a potsticker. The method I used was what made sense to me and relatively quick and simple. I folded it into a triangle, then folded each corner over and crimped all the edges with a fork. I completed the process until all 48 were complete and put them in a dish so that I could fry them in large batches.
4. In a large skillet on your stove top, add 3 tbsp of vegetable oil on medium heat. Once the oil has become hot (drop a small amount of water to the oil, if it sizzles the oil is ready) add the potstickers to the pan. I did mine in batches of 10.
5. Saute on both sides about 1 minute, or until a light golden brown color appears. 
6. Add 1/3 cup water to the hot pan and put the lid atop. Let steam for 3-4 minutes and remove from the pan. Complete the process until all dumplings are cooked. Consume. Eat happy!