Butternut Squash Timbales with Apple Chestnut Sauce
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Cooking time: 1 3/4 hours for menu - with breaks and starter Cooking schedule: see below for "menu" instructions |
The starter is a bit fussy but the rest of the menu is so easy... If you can't find chestnuts (sweet chestnuts - like 'roasting over an open fire') just make the sauce without them. The same with the saffron: if you have it use it but don't stock it. Check the cooking schedule - it's not as bad as it looks.... or you could make squash soup.... The crème fraiche will keep in the fridge just fine until next Friday - when it will be used! Half of the pork will be used in the hash on Monday.
Butternut Squash Timbales with Apple Chestnut Sauce Time: 50 minutes
I was actually inspired to make this by a bike ride. I kept riding over chestnuts and finally, my brain woke-up, I hopped off my bike and gathered them instead. Then I had to come up with something to do with them ...something seasonal....for photos check out my blog.
1 cup butternut squash save the rest for later in the week
pinch of saffron optional
pinch of nutmeg
pinch salt optional
2 tb crème fraiche
1 egg
6 small sage leaves
Caramelized Shallots from Friday or see Friday if you didn't make them
Apple
Chestnut Sauce
Peel butternut squash using potato/vegetable peeler. Cut it in half the long way (blossom to stem) and remove seeds. Cut slices 1/4" (.5cm) thick and then cut into 1/4" (.5cm) cubes until you get one cup of cubes. Wrap the remainder in film and refrigerate. Put cubed squash into a steamer basket over boiling water and steam for 10 - 12 minutes, or until tender. Remove and put into a bowl. Crush a few saffron threads and add to squash along with the pinches of salt and nutmeg. Mash the squash with a fork and mix spices in well. Butter 2 ramekins and line with buttered parchment or waxed paper (see techniques). Make 2 more circles and butter one side for the top. Put the egg in a medium bowl and whisk lightly. Add crème fraiche and whisk well. Add the squash and stir well to combine. Put 3 sage leaves upside down in each ramekin. Top with the caramelized shallots, evenly divided. Spoon the squash on top, dividing evenly. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Remove paper carefully. You should have a lovely top of 3 sage leaves nestled into the shallots. Spoon Apple Chestnut Sauce on the side and serve.
Apple Chestnut Sauce
3/8 large apple we're using the rest in the pork
4 roasted chestnuts optional
3 tbs apple juice or water less if you don't use chestnuts
1/4 tsp rosemary
1/4 tsp sage
Lay the chestnuts flat on their sides and cut a cross in one side with a sharp knife. Put in a small pan or baking sheet and roast, 400F (200C) for 20 minutes. Remove and peel, carefully, they're hot! Chop finely. Peel apple and chop finely. Put apple in a small saucepan with 1 tbs apple juice. Heat over medium-low until apple is soft, about 15 minutes. Add chopped chestnuts and herbs and heat through. Add enough remaining apple juice as it will absorb. I used it all.
Braised Pork Loin with Apples and Onions Time: 1 hour 45 minutes
Apples are traditional with pork, and the flavors, obviously, work well. Calvados is apple brandy but regular brandy or white wine will work. We use a bit of apple juice during the winter so, I buy a 6-pack of small juices to have on hand. Each one is about 8 oz which is perfect!
1 pork loin roast, 1 1/2 - 2 lbs (1000gr)
1 large onion, sliced or 2 smaller
1 large apple less the bit for the Apple Chestnut Sauce
1/4 cup Calvados, brandy or white wine
1/2 cup apple juice
1/2 cup chicken stock
1/2 tsp thyme
1/2 tsp rosemary
1 tbs olive oil
1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock or apple juice
In heavy pot or oven with tight-fitting lid, brown pork in olive oil for about 10 minutes. Slice onion. After turning pork, add sliced onions around the side. Add Calvados, juice, stock and herbs, turn heat to low, cover and braise for 45 minutes. Peel apple, cut into quarters and cut out core. Cut each quarter into 3 or 4 slices and add to onions. (reserve and chop the 1 1/2 quarters for Apple Sauce). Cover pork and cook for 30 - 40 minutes longer or until done. Pork is done at an internal temperature of 160F (70C). If you don't have a thermometer, cut a slit in the center and look, slightly pink is okay. Remove pork and keep warm. Using a slotted spoon remove onions and apples to a platter, cover to keep warm. Turn heat up under pot, dissolve cornstarch in juice and stir into pan to thicken. Slice pork and add to platter along with potatoes. Serve, sauce on the side. Save any remaining sauce to use in the hash.
Roasted Potatoes Time: 40 minutes
When deciding how many potatoes to use I visualize them on my plate, then multiply by the number of people. I make these lots and very the herbs according to the rest of the meal. They get a lovely golden brown and a bit crispy, especially if you take the time to turn them.
2 medium potatoes or 4 small (or however many you think you would like)
1 tbs olive oil
2 tsp White Balsamic vinegar
1/2 tsp thyme
1/2
tsp rosemary
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into a bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve.
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Cooking Schedule: 1 1/4 to starter,1 3/4 hours for menu |
Add crème fraiche to egg, mix |
Cooking for Two? Or more?
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