Recipes from Food & Wine section for Oct. 30

ASSOCIATED PRESS AND MCCLATCHY NEWSPAPERSOctober 30, 2013 

Caesar Squash Pappardelle

Start to finish: 20 minutes. Servings: 6.

1 pound pappardelle pasta
1 small butternut squash, peeled, seeded and thinly sliced
1 medium zucchini, thinly sliced lengthwise
3 cloves garlic, minced
2 tablespoons fish sauce
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions.

About 4 minutes before the pasta is done cooking, add the butternut squash. Then 2 minutes later, add the zucchini. Cook everything for another 2 minutes. Reserve 1/3 cup of the cooking water, then drain.

Transfer the pasta, squash and zucchini to a large bowl. Add the garlic, fish sauce, black pepper, olive oil and reserved cooking liquid. Add the Parmesan cheese and parsley, tossing the pasta to thoroughly coat everything and melt the cheese. Serve immediately.

Nutrition: 440 calories; 90 calories from fat (20 percent of total calories); 10 grams fat (3 grams saturated; 0 grams trans fats); 10 milligrams cholesterol; 72 grams carbohydrate; 5 grams fiber; 5 grams sugar; 17 grams protein; 700 milligrams sodium.

-- Recipe by Alison Ladman

Bloody Mary Chicken with Olive-Celery Tapenade

Start to finish: 30 minutes, plus marinating time. Servings: 6.

11.5-ounce can V8 vegetable juice
3 tablespoons fish sauce
3 tablespoons Worcestershire sauce
3 tablespoons prepared horseradish
1/2 teaspoon cayenne pepper
1 1/2 pounds chicken breast tenders
3 stalks celery, finely chopped
1/2 cup green olives, finely chopped
2 tablespoons lemon juice
2 cloves garlic, minced
1/4 cup Peppadew peppers (or other sweet-hot peppers), chopped

In a zip-close plastic bag, combine the V8, fish sauce, Worcestershire, horseradish and cayenne pepper. Add the chicken, close the bag, squeezing out any air, then refrigerate and allow to marinate for 2 to 6 hours.

Meanwhile, prepare the tapenade. In a medium bowl, combine the celery, olives, lemon juice, garlic and peppers. Stir well and allow to sit for at least 1 hour at room temperature for best flavor. Can be prepared ahead and refrigerated, then allowed to come to room temperature before serving.

When ready to cook the chicken, heat a grill to high. Remove the chicken from the marinade and grill on well-oiled grates for 3 minutes per side, or until cooked through. Serve topped with the tapenade.

Nutrition information per serving: 170 calories; 25 calories from fat (15 percent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 65 mg cholesterol; 8 g carbohydrate; 1 g fiber; 5 g sugar; 27 g protein; 1,150 mg sodium.

-- Recipe by Alison Ladman

Effen Mocha Blasted Salted Caramel

1- 1/2 parts Effen Salted Caramel Vodka
1 1/2 parts sweetened Illy Mocha Coffee
Mocha coffee beansfor garnish.

In a mixing glass, combine all ingredients except mocha coffee beans and shake with ice. Strain into a chilled cocktail glass. Garnish with mocha coffee beans.

Effen Salted Caramel Rocky Road

11/2 parts Effen Salted Caramel Vodka
1/4 part DeKuyper Creme de Cacao Dark Liqueur
1 part Half-and-Half
Splash simply syrup
Salted caramel marshmallows or chocolate shavings for garnish

In a mixing glass, combine all ingredients except garnish and shake with ice until frothed. Strain into a chilled cocktail glass. Garnish with marshmallows or milk chocolate shavings or both.

Puffed Curry Potato Pockets

Start to finish: 1 hour (20 minutes active). Servings: 8.

1 medium yellow onion, diced
1 large carrot, finely chopped
2 russet potatoes, peeled and cut into 1/4-inch chunks
1 cup shelled edamame
2 tablespoons olive oil, plus extra for brushing
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon curry powder
2 tablespoons coconut milk
2 tablespoons chopped fresh cilantro
Salt and ground black pepper
17.3 ounce package frozen puff pastry, thawed (each package contains 2 sheets)

Heat the oven to 350 degrees. Coat 2 baking sheets with cooking spray.

In a medium bowl, combine the onion, carrot, potatoes and edamame. Drizzle with the olive oil, then toss well to coat. Arrange in an even layer on one of the prepared baking sheets, then roast for 15 minutes, or until tender. Sprinkle the garlic, ginger and curry powder over the vegetables, stir to mix in, then roast for another 5 minutes.

Remove the pan from the oven and stir in the coconut milk and cilantro, then season with salt and pepper. Set aside.

Unfold both sheets of puff pastry, then use a knife to cut each into quarters. Spoon about 1/3 cup of the filling onto one half of each quarter. Fold the other half over the fillings, then use a fork to crimp the edges together. If desired, the pockets can be frozen at this stage.

Carefully transfer (a spatula helps) each pocket onto the second prepared baking sheet. Brush the top of each with a bit more olive oil. Bake for 15 to 20 minutes, or until puffed and lightly browned.

Nutrition: 360 calories; 190 calories from fat (53 percent of total calories); 21 grams fat (6 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 33 grams carbohydrate; 3 grams fiber; 3 grams sugar; 7 grams protein; 430 milligrams sodium.

Broccoli soup

Makes 4 servings.

1/2 cup chopped green onions
1 tablespoon butter or olive oil
4 cups chicken stock
1-11/2 pounds fresh broccoli
3/4 teaspoon salt
Grated nutmeg

Saute onions in butter or olive oil. Add chicken stock. Peel broccoli stalks and slice thin. Save 1 cup broccoli florets for garnish. Cook broccoli in chicken stock over low heat 20 to 30 minutes. Add salt and puree in blender or food processor. Return to saucepan and keep warm until ready to serve. Add florets. Serve with fresh grated nutmeg sprinkled on top.

Nutrition: 96 calories, 2 grams protein, 5 grams carbohydrates, 5 grams fat, 481 milligrams sodium.

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