Herbaceous Pattypan Squash

Herbaceous Pattypan Squash – Candy Coated Culinista

A visit to the local farmers markets always gets the creative juices flowing. This summer and fall season I’m lucky enough to have a new farmer’s market just steps from my door and I intend to take full advantage of what they have to offer. Heirloom tomatoes, fresh snap green beans, golden and purple beets, gourmet popsicles and pizza, fresh loaves of bread, honey, cheese and so much more. I found these lovely Pattypan squash for the second time in two years and I wanted to make a simple recipe to highlight and respect the local ingredients.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp vegetarian butter
• 2 tbsp extra virgin olive oil
• 6 large sized pattypan squash, cut into quarters and eights
• Fresh thyme, finely diced
• Fresh dill, finely diced
• Fresh parsley, finely diced
• Fresh rosemary, finely diced
• Fresh Oregano, finely diced

Assembly
1. Over medium-high heat let butter and extra virgin olive oil get to the temperature of the pan and melt.
2. Add pattypan squash along with fresh herbs.
3. Cook for 5 min, ensuring squash stays crunchy.
4. Serve immediately.

Please Enjoy

My thoughts
I enjoyed pattypan squash for the first time last month when I visited the CN Tower 360 revolving restaurant. I hadn’t managed to buy the squash I saw last year, so I was very happy to come across it again this year. Simple summer sides are a delight to make especially with the farmers markets finest produce. The squash was buttery and herby and the aroma was delightful. I love a good crunchy vegetable and this was the perfect side to my dinner last night.

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Garlic and Rosemary Hasselback Potatoes

Garlic and Rosemary Hasselback Potatoes – Candy Coated Culinista

I haven’t made hasselback potatoes in seven years. The reason I know this is this was one of the first recipes I ever made. This time I tried a simpler yet more sophisticated version.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 70 to 80 min.
Difficulty level is: Medium

From Eat Delicious by Dennis the Prescott

Ingredients
• 8 large russet potatoes, scrubbed
• ¼ cup olive oil
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 5 garlic, unpeeled
• 2 fresh rosemary sprigs
• 4 tbsp (1/2 stick) butter, melted

Assembly
1. Preheat oven to 425°F.
2. With a sharp knife, cut crosswise parallel slits into the potatoes, about 1/8” apart; ensuring to stop just before cutting through so potatoes stay connected at the bottom of the potato.
3. Transfer to a roasting pan.
4. Brush potatoes with olive oil and season with sea salt and pepper.
5. Scatter the garlic cloves and rosemary around the pan.
6. Pick rosemary stems and place on top of potatoes and bake for 40 minutes.
7. Brush all over the potatoes with melted butter and continue to bake for another 30 to 40 minutes, or until the edges are golden brown and crispy. When a you can insert a knife easily into the centre of the potato they are done.
8. Serve immediately.

Please Enjoy

My thoughts
I felt the potatoes were undercooked and I cooked them for longer than the recommended time. Perhaps it’s because I didn’t slice them as thinly as the picture showed; but I didn’t want to go any closer and mess up the potato. The flavour was great and the salty tops with the aroma of rosemary was well received. Sometimes I get compliments like “why don’t you be a chef in real life” and I have always considered this a viable option; but then I’m afraid my passion for cooking and baking will fizzle if this just becomes a full time job. So I just continue to love the feeling of Zen and calmness I received when cooking and just enjoy.

Savoury Holiday Sweet Potato Casserole

Savoury Holiday Sweet Potato Casserole - Candy Coated Culinista

Savoury Holiday Sweet Potato Casserole – Candy Coated Culinista

Is there such a thing as too savoury…I sure think so. I made this recipe well before Thanksgiving thinking this sounds like an amazing unique dish too bad you can really only stomach it around the holidays or at least only I can.

Yield/Serving: 8-10
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 4 medium sweet potatoes, peeled and cut into pieces
• 6 slices bacon
• ½ cup golden brown sugar
• 1/3 cup all-purpose flour
• 1 cup walnuts, chopped
• ½ cup butter, melted
• ¼ tsp cayenne pepper
• 1/8 tsp black pepper
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/8 tsp cinnamon
• 2 tsp sea salt
• 1 spring rosemary, diced
• 1 stem of basil, diced
• ¼ cup 2% milk
• 2 eggs, lightly beaten
• Pecans, to decorate
• Bacon, to decorate
• Rosemary, to decorate

Assembly
1. Fill a large pot with water and boil sweet potatoes until tender.
2. Using a large frying pan, fry bacon slices and place on a paper towel and let absorb.
3. Chop bacon (leave some bacon behind to decorate if desired) and place in a large bowl along with brown sugar, flour, walnuts, butter, cayenne pepper, black pepper, nutmeg, cloves, ginger, cinnamon, sea salt, rosemary, basil and combine with a whisk.
4. Preheat oven to 350°F.
5. Mash the sweet potatoes and add in the milk, eggs and sugar and spice mixture and stir until well incorporated.
6. Pour sweet potato into a casserole dish and decorate with pecans along the sides and add bacon bits along with more rosemary in the centre.
7. Bake for 30 minutes and serve.

Please Enjoy

My thoughts
Like eating a very savoury sweet potato pie; the crunch from the nuts and the touch of saltiness from the bacon had me wanting more, the spices though probably a tad too much had me running away and I have altered the recipe accordingly for next time. I’m more of a hint of spices not an overwhelming amount. For awhile I didn’t even remember there was cayenne pepper in it until the slow burn crept up and then that was it I’m was done. This recipe smelt amazing from beginning to end, yet after 5 or so bites I just thought I think this is too savoury. Much like Pumpkin Spice Lattes in autumn and fruit cake or eggnog at Christmas some things are better only eaten at certain times of the year; because you well just don’t enjoy it as much any other time of the year. There is this novelty factor in a way and this is why I’ll be making this for either one of these holidays for dinner and no other time in the year ever.

Skillet Roast Chicken with Vegetables

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

I am finally starting to love my skillet, don’t get me wrong I still find cooking certain proteins on it a little challenging; but every day it get better and today I am trying to bake a whole bird using the skillet.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 small whole chicken
• Season salt
• Paprika
• Sea salt
• Black pepper
• Garlic powder
• Onion powder
• 3 tbsp, extra virgin olive oil
• 4 medium potatoes, cut into wedges
• 4 stalks celery, rough chop
• 4 carrots, rough chop
• 1 small onion, sliced
• Handful, green beans
• 2 fresh sprigs, rosemary
• 8 chives
• 6 cloves garlic, rough chop

Assembly
1. Preheat oven to 400°F.
2. Season whole chicken rubbing seasoning onto chicken.
3. Pour olive oil into skillet and place potatoes on the bottom of the pan.
4. Place celery, carrots, onion, and green beans around the side, leaving space for the whole chicken in the middle.
5. Stuff the rosemary, chives and garlic into the cavity of the chicken.
6. Place chicken into the middle of the skillet and bake for 15 minutes.
7. Then reduce temperature to 375°F and bake for about 45 minutes.
8. The internal temperature should be between 150°F – 165°F, or cut into the thigh meat at the joint and if the juices run clear it is ready.
9. Let rest for 10 minutes and serve with vegetables.

Please Enjoy

My thoughts
This is my best roast chicken to date. It was so fragrant, juicy and succulent and I could smell the rosemary, chives and garlic throughout the chicken. Cooking the whole recipe in one pan made me so happy as I really dislike using multiple pot and pans, but most times it is needed. The only thing I would change is putting the potatoes in first let cook and then the whole chicken followed by the carrots, celery and green beans.

Skillet Roast Chicken & Vegetables - Candy Coated Culinista

Skillet Roast Chicken & Vegetables – Candy Coated Culinista

Roasted Rosemary Rutabaga & Veggies

Roasted Rosemary Rutabaga & Veggies - Candy Coated Culinista

Roasted Rosemary Rutabaga & Veggies – Candy Coated Culinista

When Thanksgiving and the autumn season rolls around I always want to incorporate rutabaga into something and this simple side dish fits the bill.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 1 hour.
Difficulty level is: Easy

Ingredients
• 1 rutabaga, peeled and cut into a thick julienned
• 2 carrots, peeled and julienned
• Green beans, generous handful
• Fresh rosemary, off the stem and chopped a little
• Sea salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 350°F.
2. Line a roasting pan with aluminum foil.
3. Place vegetables on roasting pan and sprinkle with rosemary and toss.
4. Bake for 1 hour.
5. Plate and serve.

Please Enjoy

My thoughts
Roasting veggies couldn’t be easier. Once I finished peeling the rutabaga all I did was coat the vegetables and tossed them in the oven. The green beans and rutabaga were still crunchy and I could taste the rosemary. This is a great no fuss side dish.

Roasted Rutabagas, Green Beans & Carrots - Candy Coated Culinista

Roasted Rutabagas, Green Beans & Carrots – Candy Coated Culinista

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