Parsley, Sage, Rosemary and Thyme

 A cozy, herby meal!

First Course:

Parsley Salad with Fennel and Horseradish - T & J

Main Course:

Butternut and Sage Lasagna with Italian Sausage - L & T

Rosemary and Olive Oil Bread - Z & K

Dessert: 

Honey and Thyme Roasted pears with Maple Marscapone Cream - J & K

Honey-Thyme Roasted Pears with Maple-Whipped Mascarpone

Source

For the pears:

4 large pears, halved & cored
2 TBSP California olive oil
4 TBSP honey, divided
1 TBSP fresh thyme
1 tsp salt

For the maple mascarpone:

1.5 cup Mascarpone cheese
3/4 cup heavy cream
6 TBSP maple syrup
1 tsp lemon zest
salt to taste

For the garnish:

6 TBSP walnuts, toasted & chopped
1 lemon, zested into thin strips

Method

Roast the pears:

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Halve and core the pears. Place the halves on the parchment-lined baking sheet, cut side up. Brush the cut sides of the pears with the olive oil. Drizzle 2 tablespoons of honey evenly over the cut sides, then spread all over with a spoon. Sprinkle the thyme and salt over the pears.

Roast for 20-30 minutes, depending on size, rotating the pan after 10 minutes to ensure even roasting.

Preheat a large skillet over high heat. Working in batches, carefully transfer the roasted pears to the hot skillet, cut side down. Sear for 1-2 minutes until the cut sides are golden brown in color, using the juices that have pooled in the cored parts to help caramelize them.

Remove from the skillet and drizzle with the remaining 2 tablespoons of honey.

To make the maple mascarpone:

While the pears are roasting, add the mascarpone, heavy cream, maple syrup, and lemon zest to the bowl of a stand mixer. Using the paddle attachment, whip the mixture until it reaches a stiff consistency, about 1-2 minutes. Season with salt to taste and set aside in the refrigerator until ready to use.

To serve:

Prepare individual plates by spreading each one with maple marscapone, then top with a prepared pear, cut side up.  Sprinkle each with walnuts and lemon zest.

Or - prepare one platter 'family style':

Spread the maple mascarpone onto a serving platter. Top with the prepared pears, cut side up. Sprinkle with chopped walnuts and lemon zest, then serve.

Butternut Squash Lasagna with Sausage and Taleggio

Source

Ingredients

1 medium Butternut squash, 2lbs untrimmed / 1.5lbs trimmed
4 sage leaves (additional for garnish)
2 sprigs fresh rosemary
1.5 lbs Italian sausages, skins removed
7-8 oz Taleggio cheese, rind removed
⅓ cup water

Aprox 9 sheets dried or fresh lasagna noodles (enough for two layers of pasta in a 9/13 inch pan)

6 tablespoons unsalted butter
1/2 cup flour
4 cups whole milk
1 pinch fresh grated nutmeg
1 cup finely grated Parmigiano Reggiano, plus extra for grating
Salt and pepper
Olive oil

Method

Cook the squash

Trim the butternut squash and chop it into small-medium sized cubes, set aside. Finely chop the fresh rosemary and sage.

Heat 1-2 tablespoons of olive oil in a large pan.   Add the cubed butternut squash, chopped herbs and a good pinch of salt. Saute for 5 minutes then add ⅓ cup of water (80ml) then cover with a lid. Turn the heat down low and cook for 20 minutes until fork tender (give it a stir half way through cook to make sure it doesn’t stick). Once cooked, turn off the heat and set aside.

Meanwhile, heat another pan on a medium heat. Brown the sausage meat, breaking it up with the side of a wooden spoon into small-medium sized crumbs. Once cooked, turn the heat off and set aside.

To make the bechamel

Melt the butter in a large saucepan. Once melted, add the flour and whisk to form a thick paste. Let it cook while whisking for 1-2 minutes.

Add half of the milk and whisk until there are no lumps. Keeping it on a medium heat, stir the bechamel until thickened then gradually add the rest of the milk.

Add a good pinch of salt, pepper and nutmeg and whisk every now and then until thickened. Turn the heat up if needed but make sure it doesn’t catch on the bottom.

Once thickened stir in the Parmigiano Reggiano then turn off the heat and set aside.

Add the butternut squash to a food processor and blitz into a puree. Add a few spoons of bechamel and blitz again until super smooth.

Transfer the squash puree to the bechamel and whisk until combined.

Blanch the pasta

Bring a large pot of water to boil and salt it well.  Partially cook pasta (30 seconds for fresh pasta, about 1/2 recommended cook time for dried).

Assemble

Spread some butternut squash sauce on the bottom of a 9 X 13 inch baking dish. Top with a layer of pasta then spread more sauce over the top. Sprinkle with some sausage, dot over Taleggio cheese then a small grating of Parmigiano Reggiano.

Repeat with the layers until everything is used up. You should get 5 layers in total (3 layers of sauce and cheese, divided by two layers of pasta). The final layer has everything on top (sauce, sausage, taleggio and parmigiano).

Pre-heat the oven to 400F. Bake the lasagna uncovered for 40-45 minutes, remove and let it rest for at least 5 minutes before cutting and serving.

Rosemary and Olive Oil Bread

 Source

Ingredients

3 cups (360g) Unbleached All-Purpose Flour
2 teaspoons instant yeast or active dry yeast
1 1/4 teaspoons (8g) table salt
1/3 cup (67g) olive oil
3/4 cup (170g) water, plus more as needed
1 to 2 tablespoons chopped fresh rosemary, to taste

Method

Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch.

Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth. Place in a bowl, cover, and let rise until doubled, about 2 hours.

When the dough has risen, deflate it and shape it into a round ball (boule). Flour a brotform or line a bowl with a well-floured kitchen towel and place the loaf into it, seam side up. Cover and let rise for 1 to 2 hours, until puffy.

When the dough is almost fully risen, preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet.

When you're ready to bake, turn the dough out onto a peel or a parchment-lined baking sheet. Dust the top with flour and slash the top.

Slide the loaf onto the baking stone. Carefully pour 1 cup (227g) hot water into the skillet to create steam and immediately close the oven door.

Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack.

Store the bread, well wrapped, on the counter for up to three days. Slice and freeze for longer storage.

Parsley Salad with Fennel and Horseradish

 Source

Serves 8-10

Ingredients

2 large fennel bulbs, thinly sliced (if you can't find fennel, substitute one thinly sliced cabbage)
1 large bunch parsley, tender stems and leaves
¼ cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating

Method

Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)

Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

NOTE:  Fresh horseradish is often found among the exotic mushrooms and other “specialty produce” at many chain grocery stores. If you can’t find it, feel free to use a dab of prepared horseradish when tossing the fennel.