To Cook with Love - Adela Sasson
Jan
8
Written by:
1/8/2008 7:57 AM
by Adela Sasson
“A recipe is only a theme which an intelligent cook can play each time with a variation.”
I came across this recipe while watching the Food Channel a few days ago.
It sounds interesting and I thought of sharing it with you. I will try it one of these days and I hope you do too.
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For the croutons:
¼ cup unsalted butter
2 tsp. finely chopped garlic
2 tsp. finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 Tblsp. Finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper.
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For the Salad
1 small red onion, sliced thinly length wise
3 Tbsp. Wine vinegar
Kosher salt
4 cups diced butternut squash (1/2 inch)
½ cup olive oil
1 Tblsp. Chopped fresh sage
Freshly ground black pepper
½ lb. Brussels sprouts, ends trimmed, then quartered
½ cup fresh Italian Parsley leaves.
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Preheat oven to 400.
Melt the butter in large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to baking sheet add salt and pepper and gently toss again. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within. About 10 to 15 minutes. Set aside and let cool *
Soak the sliced onion in the vinegar and a pinch of salt for about 15 minutes. Set aside.
Toss the squash with 1 ½ tablespoons of the olive oil, sage, salt and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized. About 15 minutes.
Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a little crispness. About 1 ½ minutes. Drain.
Into the reserved onion and vinegar, whisk in ½ cup of olive oil. Season with pepper.
In a large bowl combine all the ingredients. Taste and adjust the seasoning. Garnish with shavings of Parmesan cheese.
* I would skip all the steps for the croutons and use Acme’s garlic bread cut up into cubes and tossed with grated Parmesan cheese then baked as the directions above.