Acorn Squash Bowl with Greens and Grains

A hearty but healthy break in the holiday meal cycle.  Your belly will thank you.

Acorn Squash Bowl with Greens and Grains

Acorn Squash

• 3 medium small acorn squash, scrubbed, halved and seeds
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Several sprigs fresh oregano
• Sea salt
• Ground black pepper

Heat oven to 400.  Arrange squash on a baking sheet, cut side up.  Divide about 2 tablespoons olive oil between squash halves.  Strew with sliced garlic and oregano.  Season well with salt and pepper.  Roast until squash is spoon tender and garlic is golden and caramelized, about 45 minutes.  Remove from oven and serve hot - filled with Greens and Grains (recipe below).

Greens and Grains

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced to paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamon
• Several gratings fresh nutmeg
• Pinch ground cinnamon
• 1 1 inch piece fresh ginger, peeled and grated
• 1 cup whole freekeh
• Pinch saffron
• Sea salt
• Ground black pepper
• 1/4 cup dried mulberries or golden raisins
• 1/2 cup roasted chestnuts, roughly chopped
• 1 small bunch Russian kale or other dark green, tough stems removed, rinsed and just shaken dry 

Heat 2 tablespoons olive oil in a medium saucepan over a medium flame.  Add onion and cook, stirring often until soft, translucent and golden, about 10 minutes.  Add garlic and stir in coriander, cardamon, nutmeg, cinnamon and grated ginger.  Cook a minute or two more.  Add ginger and stir so to coat grains in spice and oil.  Season well with salt and pepper.  Cook another minute or so.  Add 2 cups cold water and saffron.  Increase heat and bring liquid to a boil.  Reduce heat, cover and let simmer until liquid is absorbed, about 30 minutes depending on grain.  Remove from heat and add mulberries.  Let stand, covered, about 5 minutes.  Stir in chestnuts and adjust seasoning with salt and pepper.  
Meanwhile, heat remaining tablespoon olive oil in a large skillet.  Add kale, season with salt and pepper, and sautée until just tender, adding a splash of water if necessary to prevent scorching.  Fill baked squash above with grains and top with sautéed greens. 

Sweet Paul Interviews KR In Holiday Issue

We are having a serious love affair with Sweet Paul Magazine.  Shout out to all the talented people there who live and breath their jobs.  A little insite into our creative process and a few posts highlighted over the past year.  You can find the newest issue of Sweet Paul Holiday Issue here!

KR in the Fall issue of Sweet Paul Magazine

Just a sample of our little story that you can find in the Fall Issue of Sweet Paul Magazine.  We love this story we produced for them and think you will too.  Some of my favorite recipes are to be found here.

Gingerbread Shortcake with Caramelized Pears

Happy Thanksgiving. Something to be thankful for in lieu of pie and as  breakfast tomorrow when you don't feel like cooking EVER again -could just get you over the hump.

Gingerbread Shortcake with Caramelized Pear

Gingerbread Shortcakes

• 2 cups all purpose flour (whole wheat works too)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Pinch cloves
• Several gratings fresh nutmeg
• 1/3 cup dark brown sugar, firmly packed
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 vanilla bean, scraped
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/4 candied ginger, cut into long slivers

Combine flour, baking powder, salt, ginger, cinnamon, cloves, nutmeg and sugar in a mixing bowl.  Stir well.  Cut in butter and quickly work dough to create a coarse crumb.  Combine vanilla bean seeds and heavy cream and quickly mix into dough.  Turn out onto a parchment lines baking sheet and gently pat into a square - roughly 8 x 8.  Refrigerate about 1 hour.  Heat oven to 375.  Cut dough into 8 equal squares and reconfigure on baking sheet so there is some breathing space between. Pat top of each square with a little cold water and sprinkle with sugar.  Top with a few slivers candied ginger.  Bake until golden, about 30 minutes.  Remove from oven and let cool slightly before serving. Best warm. 

Caramelized Pear

• 2 tablespoons unsalted butter
• 6 tablespoons sugar
• 2 pounds firm but ripe pears, thinly sliced
• 2 tablespoons brandy
• 1 cup heavy cream, whipped to soft peak, for serving

Melt butter in a heavy bottomed skillet over low heat.  Add sugar, sprinkling so to create a more or less even layer.  Let stand a few minutes while sugar melts into butter and softens.  Increase heat slightly.  Add sliced pears and cook, shaking pan until sugar melts completely and starts to caramelized - shake pan to prevent scorching.  Add brandy and let bubble up.  Reduce heat and let simmer just long enough that pears soften, release some juices and are drenched in golden caramel.  Sandwich pears between halved Ginger Bread Shortcakes and serve with whipped cream.