Monday, November 22, 2010

Thanks!


It's that time of year again, Thanksgiving... time to give some thanks. I’d like to say thanks to all of my readers, family, and friends who support my blog, read my stories, and eat my food—you’re awesome, every one of you. I’d like to thank my coworker Mandy for taking me to the Seattle Magazine Best of 2010 Bash last week (and my company for paying for it), where I (over)indulged in amazing food from local chefs, and had glass after glass (after glass) of local wine. Thank you, Tom Douglas, for serving that amazing crispy duck with hoisin sauce in a steamed bun—I’ve been dreaming about it. While we’re on the subject of duck, thank you to Ben and V for that wonderful dinner at Poppy where I got up the nerve to try duck again (the first time, years ago, was NOT good)…now all I want is duck! Thank you to Evan for ordering the Chicken and Waffles with unbelievable maple brown butter sauce the other night at Ventana (and to Chelsea for having her birthday party there)—now I’m inspired…be on the lookout for chicken and waffles gracing a blog near you sometime very soon! Thanks to Brit for serving up the first turkey of the season at a lovely dinner party. Thank you to Amanda for, well…everything…but especially for the two days’ worth of meals I had thanks to your condo-anniversary party leftovers (rosemary meatballs, pumpkin and walnut lasagna, tomato and parm flatbread). Thank you Mel and John for saying we can make this chicken liver paté at Thanksgiving this year…and sorry to Amanda for that…hopefully you won’t read this. And, thanks to all the food bloggers and recipe writers for your constant inspiration and motivation.

Also, thanks to Brian and Allie for the idea behind this super delicious stromboli.


Sweet caramelized onions, earthy sautéed mushrooms, and nutty butternut squash are rolled up, amongst layers of cheese and dough… trust me, once you make this, you’ll be thanking me (and Brian and Allie). And, if you choose to serve this at the appetizer table this Thanksgiving, your guests will be thanking you. Pay if forward folks, pay it forward.

Butternut, Caramelized Onion, and Mushroom Stromboli

Makes 2 Strombolis

Dough:

1 .25 ounce packet of active dry yeast
1 teaspoon sugar
1 cup warm water
2.5 cups flour
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon Herbes de Provence

Filling:

1/2 of 1 large butternut squash- peeled and cubed in small pieces
1 medium yellow or white onion, sliced
1.5 cups chopped mushrooms (I used chanterelles)
2 cloves chopped garlic
1.5 cups grated jack cheese
1 cup grated parmesan cheese (plus 2 tablespoons)
olive oil
1 tablespoon butter
salt
rosemary
pepper
cayenne
nutmeg

Preheat oven to 450 degrees F. On a sheet pan, toss squash with a splash of olive oil to coat, and top with a hearty pinch of rosemary, and a sprinkle of salt, pepper, cayenne, and nutmeg. Roast until tender--around 15 minutes.

In a skillet heat about 1.5-2 tablespoon olive oil and 1 tablespoon butter, add onions and cook until just starting to caramelize, then add mushrooms, and finish cooking through until desired state of deliciousness. Salt and pepper lightly. Combine squash and onion mixture, and season to taste (if needed). Let cool.

For dough: In mixing bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes. Stir in flour, salt, herbs, and oil. Beat until smooth. Roll into a ball and let rest until ready to assemble. Punch down the dough and divide in half.

On a lightly floured surface, roll out half the dough to a large rectangle. Spread half of the squash mixture across the dough leaving a 1-inch border. Sprinkle half the cheese (jack and parm) over the top. Starting with the long end, roll up the dough into a roll, pinching the edges to seal. Place on a lightly greased baking sheet and repeat with the remaining ingredients. Let the dough rise 10-15 minutes.

Bake (in 450 degree oven) until golden brown, about 20 minutes. Sprinkle each stromboli with additional Parmesan cheese and return to the oven until the cheese is melted, about 5 minutes. Let rest 10 minutes before slicing.

2 comments:

  1. Hey A,

    Just wanted to share my favorite, super easy, super tasty chicken liver pate recipe from Anne Burrell here: http://www.foodnetwork.com/recipes/anne-burrell/crostini-of-chicken-liver-pate-with-balsamic-onions-recipe/index.html

    Keep up the great work!

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  2. Nice post! Glad you enjoyed Ventana. They have a great late night happy hour I'd like to try sometime, too. We should do that sometime! Happy Thanksgiving!

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