Mini Butternut Squash, Apple & Onion Gratins

How was your weekend? I spent my Sunday cooking up all kinds of autumnal goodies, which is nice since I haven't had much to talk about around here lately. {Notice I skipped right over Saturday and my team's loss at LSU. Ugh.}

Anyway, here we are, mid-way through October and I've already ODed on pumpkin recipes. {Ok, not really, but I'm ready to take a little break.}

It's time to explore other fall produce. We wouldn't want to make anyone jealous. I'm talkin' to you, butternut squash.

Cooking is always a lot more fun when you've got new items in your kitchen. Like these precious little stoneware Le Creuset Mini Cocottes.

I die.

Are they not just about the cutest thing you've ever seen?

When my friends at BigKitchen asked me if I'd be interested in playing around with these, I jumped at the chance. Because they're adorable, that's why. And then, the reality of their teensyness hit me and I started wonder what the heck one makes in such itty-bitty little pots.

My mind immediately turned to dessert {because that's the station that it's pretty much permanently tuned in to}. Pot de creme? Mini souffle? Creme brulee? Too easy.

I wanted to make something savory, original and, of course, delicious.

These Mini Butternut Squash, Apple & Onion Gratins totally fit the bill. I mean, how perfect are these for a fall dinner party?

Layers of butternut squash, tart green apple and savory onion are punctuated by tiers of gooey cheese. They bubble away until tender, filling the house with the most amazing smell. I loved the sweet and savory combination of the squash and apple... and don't even get me started on the little bits of slightly burnt cheese. I could probably eat an entire dish of that alone. {Gross, but true.}

Served in their own petite pot, they'll make each guest feel like whatever is inside was made especially for them.

The good news is you can make pretty much anything you'd make in a big Dutch oven in these diminutive ones. Individual soups, stews, baked eggs, pastas, puddings, dips... the possibilities are endless!

What would you make in these mini cocottes?

One lucky winner will have their very own set of 2 mini cocottes thanks to BigKitchen! Enter to win using the Rafflecopter widget below {NOTE: Don't freak out at all the steps, you don't have to do all of them... only a few are mandatory. But remember, the more you do, the better your odds!}.

Disclosure: BigKitchen provided me with my own set of mini cocottes as well as a set of 2 for the giveaway winner. As always, the opinions here are all my own.


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Mini Butternut Squash, Apple & Onion Gratins

1 butternut squash {preferably one with a longish neck}, sliced into thin inch rounds
1 medium onion, peeled sliced into thin rounds
1 Granny smith apple, cored and sliced into thin rounds
4 ounces sharp white cheddar or favorite cheese {I think Gouda would work well here, too}, grated
Salt
Pepper
4 tablespoons half and half {or heavy cream}
Olive oil

1. Preheat oven to 375 degrees. Prepare mini cocottes by coating with olive oil or butter.

2. Start layering slices: Place one slice butternut squash, one slice apple, and one slice onion into each mini cocotte. Sprinkle with salt and pepper.

3. Top with about a tablespoon {or two, I won't judge} of cheese.

4. Repeat the process of layering slices once more. Season with salt & pepper, and top with grated cheese again.

5. Add one more slice of butternut squash. Pour 1 tablespoon of half and half or cream over top of each gratin. Give each gratin one final sprinkling of cheese.

6. Spray lids to mini cocottes with non-stick cooking spray and cover each dish with its lid.

7. Place mini cocottes on a small cookie sheet and bake gratins for about 35-40 minutes or until tender. {Use a knife to test and make sure it is able to slip all the way though to the bottom.

8. Remove lids and bake for another 5 minutes, or until the cheese on top begins to brown.

Cool for 15-20 minutes before serving so that the layers have a chance to set.

Brunch Week: Caramelized Onion & Bacon Croque Monsieur

Where do you find cooking inspiration?

Is it from ordinary life events? The nostalgia of old family favorites? Do you get creative in the kitchen for holidays and celebrations? Or get motivated by your travels and ingredients that knock your socks off?

For me, it's all of the above.

Sometimes, I go directly to the source of cooking genius: Talented chefs that have a proven record of creating delectable dishes. It's like a cooking cheat sheet!

Whether it's watching the Food Network and taking note of ideas that stand out to me, or allowing my palate to do the research by heading out to restaurants and letting the flavors do the talking, I am always left inspired by the pros.

After all, they've practiced, they've sampled, they've slaved away in hot kitchens... they've done all the work for us and have given us the finished product of a well planned meal or dish that tickles the taste buds.

While I was devising my brunch week menu, I was asked if I'd take a look at some recipes created by both well-known and up-and-coming chefs and create my own spin on their masterpieces, and since that's typically my style anyway, I happily agreed to do so!

And so the Caramelized Onion and Bacon Croque Monsieur came to be... born of Chef François Payard's fanciful twist on the already delightful Croque Monsieur  {a gussied up French hot ham & cheese}.

Chef François' version, the Smoked Salmon Croque Monsieur, replaced the traditional ham version with a protein of a more aquatic nature. It's like good ol' Bagels and Lox went to France, fell in love with their fancy interpretation of grilled cheese, and wound up with this mouthwatering creation!

As amazing as the salmon rendition of this sandwich sounds, I don't typically have smoked salmon on hand. But after all of my Derby cooking last week, I did have an excess amount of bacon taking up quite a bit of space in the fridge.

So...



I did the next best thing. Maybe even THE best thing. Because when is bacon not the best idea?

Sweet, caramelized onions with a salty bacon bite {and a hint of rosemary} serve as the main filling for this decadent brunch {or anytime!} main. Topped with bubbly, melted fontina cheese, this certainly isn't your every day sandwich... though you'll wish it were!

While I did adapt the recipe quite a bit, I used Chef François' method of preparation, and though it requires a few more steps than just throwing the old grilled cheese on a skillet, I think it makes for toasty perfection! Using a cast iron skillet {like one from our sponsor, Lodge Cast Iron!} produces nice, even heat for all-over browning. Chef François' technique also allows for pre-assembling the sandwiches in their happy little foil packets ahead of time, which is a great way to cut on prep time if you're hosting a brunch and don't want to be in the kitchen the whole time.

P.S. If you haven't yet entered the giveaway for all of the swoon-worthy prizes being provided by our lovely sponsors, make sure you do so today! {And if you haven't seen what the prizes are, head over to Monday's post for pics!}

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Brunch Week will be going on until Saturday, May 11th, when we'll announce the winners for all the loot during a PinChatLive at 2pm EST over on our Brunch Week Pinterest Board. {Hint: Go check it out!}

Looking for something other than onion-y, bacon-y goodness for your brunch menu? You're in luck... I've got oodles of recipes to be inspired by for you! You can thank these bloggers for their brunch makin' skills. ;)

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie's Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


Caramelized Onion & Bacon Croque Monsieur
Inspired by Chef François Payard, FP Patisserie

1 medium onion, thinly sliced
2 small sprigs fresh rosemary, finely minced {or 1/4 teaspoon dried rosemary}
1/4 cup white wine, chicken broth, or preferred cooking liquid
2 tablespoons heavy cream
1/2 cup fontina cheese, grated
4 slices whole wheat bread
4 strips of bacon, crisply cooked using your prefered method
2 tablespoons butter, softened to room temperature
Salt and pepper to taste

1. In a large pan, heat about a tablespoon of olive oil over medium heat. Add onion and cook, stirring often, for about 5 minutes. Stir in minced rosemary, and continue to cook. When the onions start to get dry, add a bit of liquid at a time {I used white wine, but you can use just about any liquid you'd like} to deglaze the pan, scraping up any bits that are stuck to the bottom. 

2. Continue to cook {and stir, and deglaze} for about 15 minutes until soft and deeply caramelized. Set aside.

3. Meanwhile, in a small bowl, beat the heavy cream with a whisk until it is thickened - season with a pinch of salt and pepper. Add about 2 tablespoons of grated fontina and fold it in carefully as not to deflate the cream.

4. Spread the cream mixture evenly on 4 pieces of whole wheat bread. Place caramelized onion on 2 of the bread slices, then top with cooked bacon. {I put a little extra onion on top of the bacon so it would be surrounded on all sides, but you can assemble yours the way you'd like!} Top each piece with the two remaining bread slices, cream side down. You'll have 2 sandwiches.

5. Butter the top and bottom of each sandwich liberally. {This will help it not to stick to the foil when it is cooked.}

6. Place each sandwich on top of a square of foil, and wrap completely. You'll have two wrapped sandwiches. {Try not to make the foil all bunched up, the flatter the better so it has contact with the skillet.}

7. Heat a heavy bottomed skillet {such as a cast iron skillet} over medium-high heat on the stove top. At this time, preheat your oven to 400 degrees, as well. Place each wrapped sandwich directly onto the skillet and toast on each side for about a minute, pressing down slightly.

8. Remove the skillet from the stove top. Unwrap the sandwiches {carefully... they're hot!}, and make sure they are not sticking to the foil. Top each sandwich with remaining grated fontina. Leave the sandwiches on the skillet, each on their own piece of foil, and bake for about 6-8 minutes or until the cheese is melted and bubbly.

9. Slice in half {or in quarters, if you'd like} and serve warm. This sandwich goes nicely with a side salad. {With all that bacon & cheese, you might want to eat some greens!}  ;)

Roasted Grape, Onion & Rosemary Focaccia

 

I joined a Facebook group a few weeks ago called the 12 Loaf Baking Challenge. I can't remember how in the world I came across it {maybe clicked through from a Pinterest find?}, but I thought it was the coolest thing. And by cool I mean super baker-nerdy. But whatevs.

So, the way it works is you join the group* and the moderator, Becky Ann, updates the bread baking theme each month based on a different ingredient. Group members come up with their recipe, photograph it and share it in the group for others to enjoy. The goal? To "expand your bread baking horizons"! What can I say, I'm a sucker for carbs a challenge.

January's assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there's a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I've ever made. I've made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I've let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can't wait to get my hands on some more yeasty doughs. And who knows, maybe I'll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you'd be up for it... and even if you don't!... join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1 1/2 cups warm water

3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.