Baked Red Kuri Chips

We grew the variety Uchiki Kuri from Japan this year; it was prolific and wonderful.

-Preheat your oven to 350 degrees.

-Very carefully cut 1 red kuri squash in half through the middle.

-Scoop the seeds out of each half.

-With out peeling the squash, lay each squash cut-side down.

-Using a sharp knife, cut into thin slices, about ¼ inch wide-each slice should have some rind on it.

-Toss the slices with some olive oil, a big pinch of salt, some freshly ground pepper and some spices. (Thyme, rosemary or sage would work well.)

-Spread some olive oil on a large baking sheet (you may need 2 baking sheets).

-Arrange the squash slices so that they don’t overlap, then sprinkle with salt.

-Bake for about 25-35 minutes, checking often at the end so the squash doesn’t burn (the bottom of the squash cooks a lot faster).

Baked Pumpkin and Cream

This is an awesome Martha recipe.

-Preheat your oven to 350 degrees with a rack set in the center of the oven.

-Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).

-Using a sharp, sturdy knife, cut off top of 1 pie pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top.

-Remove seeds and strings from cap and pumpkin with a spoon.

-Season inside of pumpkin generously with salt and pepper.

-Place on prepared baking sheet or in Dutch oven; set aside.

-In a large bowl, toss together the following until well combined:

¼ pound stale bread, sliced and cut into ½ inch cubes

¼ pound Gruyere, Emmenthal or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes

2 to 3 cloves garlic, finely chopped

4 slices thick cut bacon, chopped and cooked until crisp

1 TBS fresh thyme, minced

-Pack into pumpkin; it should be well filled but not overstuffed. (You may need to add some more bread and cheese or some of the filling may not be necessary to use.)

-In a small bowl, stir ½ cup heavy cream with some freshly grated nutmeg to combine.

-Pour over filling; filling should be moist but not swimming in cream.

-Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes.

-Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

 -Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

Fresh Garlic Spread

-Cut the stem end off of a head of garlic.

-Put in a pieces of aluminum foil or a small baking dish with a lid.

-Douse with good olive oil and sea salt.

-Bake covered at 350 degrees for 30-40 minutes or until lightly browned.

-Once it has cooled a little, put the garlic head in a high speed blender and add about 1/3 cup olive oil and a big pinch of sea salt.

-Blend until smooth and silky.

-Store in the fridge in a jar with a tight fitting lid, where it will stay fresh for about a week.

-Use on sandwiches, in soups and salad dressings.

Baked Fennel with Garlic, Gorgonzola and Breadcrumbs

-Horizontally slice 2 fennel bulbs into ¼ inch pieces. Be careful not to break apart the slices.

-Steam over high heat for 5-7 minutes until lightly tender. Place in a baking pan.

-Add 3 cloves finely chopped garlic, half a chopped onion and a pinch of salt over top of the fennel.

-Drizzle a splash of heavy cream over top, some crumbled Gorgonzola cheese and dot with butter.

-Sprinkle with breadcrumbs and bake in the oven at 350 degrees for 30 minutes until the top is well browned.

Baked Eggs with Summer Vegetables and Capers

This makes 4 servings.

-Preheat your oven to 400 degrees.

Assemble the following…

-1 medium sized summer squash, diced into small cubes.

-1 large or 2 small tomatoes, chopped.

-1/2 cup bocconcini (mini mozzarella balls) or fresh mozzarella cut into ½ inch pieces.

-Heat 1 TBS olive oil and 1 TBS butter together in a skillet over medium-high heat.

-Add the diced summer squash and sauté for 5 minutes.

-Add the tomatoes and let cook for another 3 minutes.

-Lightly rinse 1 TBS capers and stir into the squash.

-Season with sea salt and freshly ground black pepper to taste.

-Remove from heat and stir in a TBS or 2 of chopped herbs (cilantro, parsley and/or rosemary) and the mozzarella.

-Butter 4 ramekins.

-Divide the vegetable mixture between the ramekins.

-Crack 1-2 eggs into each ramekin, taking care not to break the yolks.

-Place the ramekins on a baking sheet and place in the oven.

-Bake until the whites are almost cooked, 8 minutes.

-Sprinkle each serving with 1 TBS freshly grated Parmesan cheese.

-Bake for 4-5 additional minutes, or until the white are cooked and the yolks are still soft.

Baked Eggplant with Feta Cheese and Tomatoes

-Preheat your oven to 375 degrees.

-Skin 4 large tomatoes by making an X on the bottom of each tomato and then pouring boiling water over them and letting them sit for 5 minutes.

-The skins should peel off pretty easily.

-Cut the tomatoes in half and squeeze most of the seeds out and then dice the tomatoes. Set aside.

-Slice 2 eggplants in half the long way, and then score the cut side in a crisscross pattern.

-Heat 3 TBS of olive oil in a large skillet and fry the eggplant, cut side down until golden brown, about 5-7 minutes.

-Flip and fry the second side for a few minutes, remove from pan and season with salt and pepper. Set aside.

-Wipe out the pan, and heat 1 TBS fresh olive oil, add the tomatoes and a l pinch of salt and cook for 5-10 minutes.

-Set the eggplant cut side up in a baking dish.

-Crumble 1/2 cup feta cheese overtop, add the tomato sauce and 1/2 tsp dried oregano.

-Cover and bake for 40 minutes and then uncover and bake for 5 more minutes.

Baked Chicken with Fennel, Carrots, Garlic and Herbs

-Position your oven rack in the lower middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken or 4 bone-in breasts.

-Rub the outside of the chicken with 1-2 TBS olive oil and season with salt and pepper.

-Cut 1 bunch of carrots and/or 1 bunch of fennel bulbs into large pieces.

-In a large baking pan combine the vegetables and add the following:

8 whole cloves of garlic

4 TBS fresh minced dill, cilantro or parsley

2 TBS olive oil.

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-For breasts, bake 45-50 minutes, until juice runs clear when pierced with a fork.

-For a whole chicken, bake for about 1 hour and 15 minutes.