Serving Up A Little of This and Some of That!

When you’re involved in a creative project or hobby – especially one that you are passionate about – you find yourself every so often wanting to branch out a bit to keep things fun and interesting. Striving for something bigger and better. With this month marking the 6th anniversary of domskitchen.com, and with almost 275 posts under my belt, I’ve been giving a lot of thought lately on how I could expand, improve, and turn my food blog into something more. After some deep thought and consideration, along with some much needed encouragement from my wife and two of our closest friends, a long-term goal that I have set for myself is finally becoming a reality.

I am very excited and proud to announce that on this Tuesday, the pilot episode of the new podcast, A Little of This and Some of That, will debut on domskitchen.com. Co-hosted by my good friend Carl Bussler, A Little of This and Some of That will be an extension of my food blog, where we discuss everything from family traditions and recipes, to local events, beer and wine reviews and seasonal highlights. We’re also looking forward to chatting with those ‘in the know.’ In other words, we’ll be talking a little of this and some of that. If you’re a regular reader of my written posts, don’t worry…I still have plenty of fun and tasty recipes to share with you in the upcoming year.

We’re very excited to share our new project with you and look forward to your feedback. You can reach us at info@domskitchen.com with comments, questions or suggestions.

So please be sure to check out our new podcast….it’s gonna be a little of this, some of that and a whole lotta fun!

Cheers!

Dom and Carl

Root Vegetable Ratatouille

I always enjoy cooking with vegetables, and ratatouille is one of my favorite dishes. With Thanksgiving just around the corner, I came up with a dish that replaces most of the traditional ratatouille veggies (eggplant, tomatoes, summer squash and seasonings) with some of my favorite root vegetables (rutabaga, turnips, acorn squash, along with traditional yellow squash and bell pepper), autumn spices and a Golden Delicious apple for a bit of sweetness. I guess you can even call this dish “rootatouille!” All kidding aside, this is a great recipe to prepare along with your Thanksgiving dinner.

You will need to put in a little bit of effort ahead of time to peel and chop the vegetables. A few minutes in the microwave will help soften the acorn squash for easy cutting, and you’ll want to peel and slice the apple last minute to avoid it from browning. Once the prep work is done, all you’re looking at is 10-15 minutes of sautéing the veggies, and then the dish is ready to serve!

Root Vegetable Ratatouille

1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 yellow squash, diced (you can use green zucchini squash if you prefer)
1 red bell pepper, diced
1 acorn squash (prep directions below)
1 Golden Delicious apple, peeled and diced (prep the apple just before you are ready to add to remaining ingredients to avoid browning)
2 tbspn olive oil
2 tbspn brown sugar
1/2 tspn cinnamon
1/4 tsp ginger
2 tbspn maple syrup (regular pancake syrup will also work)
salt and pepper to taste

Start by cooking the acorn squash whole in the microwave on high for 5 minutes. Carefully remove (it will be hot), let sit until cooled. Once cooled, cut in half, remove pulp and seeds. Remove skin, cut the squash into small chunks, set aside.

In a large skillet, heat olive oil over medium heat. Add the rutabaga, stir until evenly coated, cook for about 5 minutes, until it starts to soften and the pale color starts to turn into a golden brown. Next, add the turnip, pepper and yellow (or zucchini) squash. Stir together and cook for another 5 minutes, until all veggies start to soften. At this point, you’ll want to peel and dice the apple.

Next, add the apple and acorn squash to the mix, stir together. Add the brown sugar, cinnamon, ginger and syrup, mix together. Lower the heat, let simmer, stirring occasionally until all veggies are softened to your liking. If the mixture looks like it’s starting to dry up, you can add a bit of water or broth to loosen it up. Season to taste with salt and pepper.

Serve and enjoy!

Giving Thanks with RumChata Pumpkin Spice

This past year has brought some fun and interesting food and beverage discoveries, with Mont’Amori cheese, arugula and prosciutto pizza, vanilla coffee jelly and a handful of seasonal beers just to name a few. My favorite find has to go to RumChata, the unique Mexican horchata inspired blend of Caribbean rum, vanilla, sweet cream and cinnamon, all packaged together in a beautiful cream-colored glass bottle. While quite tasty on its own, I quickly found myself using it often in coffee, or mixing it with spiced rum (2 parts RumChata with 1 part spiced rum will give you a creamy rice pudding taste, while an even mixture of RumChata and spiced rum offers up more of a cinnamon bun-like flavor).

Sticking with the seasonal pumpkin theme, I put together my own batch of RumChata Pumpkin Spice for Halloween night, using a 2/1 mixture of RumChata and Pumpkin Spice Liqueur. The drink was a big hit with family and friends, and is a perfect drink to be served alongside a nice slice of pie during Thanksgiving dessert. And with the holidays quickly rolling up on us, RumChata may make for the most fun and versatile spirit to have on hand or to give as a gift.

Also, be sure to visit their website, rumchata.com, for an extensive and creative list of food and drink recipes. From martinis, hot drinks, cocktails and shots, to pies, casseroles, smoothies and muffins…you’ll find that RumChata is well worth the purchase.

RumChata Pumpkin Spice

2 parts RumChata
1 Part Pumpkin Spice Liqueur

Mix together, pour over ice, top with a sprinkle of pumpkin pie spice. Enjoy responsibly!

Coming up next: Acorn Squash Ratatouille

Pumpkin Ricotta and Fig Crostini with Honey Maple Syrup

I always got a kick out of how television painter Bob Ross would turn artistic mistakes into ‘happy little accidents’.  This recipe isn’t so much of a mistake or an accident as it is a substitution, but it’s end result still made me much happier than anticipated.

My first intentions were to take the classic Italian dish of fresh figs, ricotta and honey, and add a little seasonal flare to it. My version would be fresh figs, pumpkin ricotta and a maple honey syrup. The only problem was that on the day that I planned to make this, I couldn’t find any figs. Every store I checked…nada. I guess I wasn’t the only one with figs on the brain that day.

I was offered two alternatives by one of the produce people that I spoke to that day. They suggested either dried figs or fig preserves. I didn’t think that dried figs would be a good substitute, but the jarred fig preserves got my wheels spinning. Since the preserves are obviously meant to be a spread, why not turn my idea into an autumn crostini? The lack of fresh figs turned into a happy and delicious Pumpkin Ricotta and Fig Preserve Crostini drizzled with maple honey syrup.

NOTE – the pumpkin ricotta is not as sweet and creamy as a pumpkin spread, filling or mousse. The ricotta cheese flavor stands out the most…with a bit of a cinnamon and pumpkin pie spice kick. It’s  quite delicious.

The following ingredients makes for a small batch of pumpkin ricotta. You can double up on ingredients to make a larger batch.
Pumpkin Ricotta
4 oz ricotta
2 oz pumpkin puree
1 tspn powdered sugar
1/4 tspn pumpkin pie spice
1/2 tspn cinnamon
1/2 tspn vanilla extract

Honey Maple Syrup
1/4 cup unsalted butter
1/4 cup honey
1/4 cup maple syrup

1 small jar fig preserves

1 French baguette, thinly sliced and toasted

Directions:
Combine all pumpkin ricotta ingredients into a bowl, whip together until well combined. Chill in fridge for at least 1 hour.
Melt butter in a small sauce pan. Remove pan from heat, stir in honey and maple syrup.
Lightly coat the toasted crostini bread with fig preserves, add either a smear or dollop of pumpkin ricotta. Lightly drizzle with honey maple syrup.

If you do happen to come across fresh figs, you can slice them and dip them into the ricotta, or you can add a dollop of the ricotta to the top of the figs and drizzle with the honey maple syrup.