Persimmon and Orange Salad

***Content source:

http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE PERSIMMONS Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.

Persimmon and Orange Salad

Time: 20 minutes

1 small shallot, minced

2 tablespoons sherry vinegar

Salt and pepper

4 tablespoons fruity olive oil

4 navel oranges

4 Fuyu persimmons

1 bunch watercress, curly cress, or upland cress, optional.

1. Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.

2. With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.

3. Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.

4. The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

Yield: 8 to 10 servings.

Roasted Squash With Pancetta and Sage

***Content source:

http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE SQUASH There are many varieties of winter squash and most take well to roasting. The ubiquitous butternut is very good, but consider also kabocha or Hubbard. To offset the sweetness, add a little salty pancetta or bacon, along with garlic and fresh sage leaves.

Roasted Squash With Pancetta and Sage

Time: 40 minutes

3 pounds peeled butternut, kabocha or Hubbard squash

Salt and pepper

3 tablespoons olive oil

4 ounces thinly sliced pancetta, cut crosswise in small strips

4 garlic cloves, finely chopped

12 sage leaves, roughly chopped.

1. Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.

2. Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.

3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash. 

4. With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

Yield: 8 to 10 servings.

Cabbage With Apples, Onions and Caraway

***Content source:

http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE CABBAGE Cabbage, so often cooked to death, can be deeply satisfying. The trick is to blanch it very briefly in salted water before combining it with other flavorful ingredients; in this case, onions, apples, celery and caraway.

Cabbage With Apples, Onions and Caraway

Time: 25 minutes

Salt and pepper

2 pounds green cabbage, cored and cut in 1-inch strips

4 tablespoons butter

3 onions, sliced 1/4-inch thick

3 large tart apples, peeled, cored and sliced 1/4-inch thick

2 or 3 celery stalks, thinly sliced

1/2 teaspoon caraway seed

6 scallions, thinly sliced.

1. Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.

2. In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.

3. Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl. 

4. Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

Yield: 8 to 10 servings.