Dreary Day, Delicious Dinner

It's raining. Still. It's been raining for what seems like years in NYC (it's been just a couple of days in reality). Nonetheless, rain or shine, dinner must be made. And I can't think of a better reason to make it delicious. When I typically think of rainy day food, soup and sandwiches normally come to mind. But, that type of dinner just wouldn't cut it this time. I was in need of something a bit more sophisticated. Tonight was my second "beginning of the end" meal. It consisted of Maple Roasted Butternut Squash with Almond Basmati Rice, Braised Collard Greens and Smokey Red Pepper Fondue. The meal was "off the chain!" (do people even still use that saying??) You must check out the recipes below:

Maple Roasted Butternut Squash: Yields 4 Serving

1 medium butternut squash, peeled and cut into long wedges (about 1/2-inch thick)

2 T olive oil

1/4 cup maple syrup

salt and pepper, to taste

Heat oven to 425. Toss squash with oil, maple, salt and pepper on a rimmed baking sheet. Roast for 25 minutes, turning occasionally, or until tender and golden.

Almond Basmati Rice: Yields 4 Servings

1 3/4 cup water

salt, to taste

1 cup white basmati rice

2 T butter

1/4 cup sliced almonds, toasted

Bring water to a boil in a small saucepan. Add salt and rice. Reduce heat to a low simmer and cook until the rice is tender and the water has been absorbed. Stir in butter and almonds before serving.

Braised Collard Greens: Yields 4 Servings

2 T olive oil

1 small yellow onion, thinly sliced

2 cloves garlic, minced

2 large bunches of collards, stems/spines removed and leaves chopped into large pieces

1/4 cup white wine

1/4 cup vegetable stock

Salt and pepper, to taste

Heat oil in a wide saute pan with sides over medium heat. Add onion and sweat until translucent, about 4 minutes. Add garlic, cooking until fragrant and starting to caramelize. Stir in greens, wine, stock, salt and pepper. Cover and cook until mostly wilted, about 7 minutes. Remove lid and continue cooking until greens are tender and no liquid remains. Readjust seasonings before serving.

Smokey Red Pepper Fondue: Yields 4-6 Servings

1 large red pepper, roasted and skin removed (or one jarred roasted red pepper)

1 T butter

1 shallot, thinly sliced

3/4 cup white wine

4 oz cream cheese

5 oz fontina cheese, shredded

1/2 t smoked paprika

pinch of cayenne pepper

salt, to taste

In a food processor, pulse red bell pepper until it resembles a chunky puree. Heat butter in a small saucepan over medium heat. Add shallot and cook until tender and slightly caramelized. Add wine and red pepper puree. Simmer for 2 minutes. Stir in cheeses, paprika, cayenne and salt. Add additional liquid (water or stock) if the fondue is too thick.

Optional: add 1 t of white wine vinegar at end of cooking to brighten flavors.

This was one amazing meal. My boyfriend and I honestly couldn't stop eating it. Hope you enjoy it as much as we did! I don't have plans for any additional blog-worthy cooking this week. I'll be sure to keep you posted though :)