3 pounds butternut squash, peeled, cut into 1/2-inch dice
3 T vegetable oil
4 C Rhody Fresh whole milk
2 T fresh rosemary
1 T garlic, minced
1/2 stick unsalted butter
4 T all-purpose flour
9 sheets no-boil lasagna pasta
1 1/3 C grated Narragansett Creamery Queso Blanco
1 C heavy cream
1/2 tsp. salt
Heat oven to 450°F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Salt lightly then roast squash in oven 10 minutes. Stir once then roast 15 minutes more.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat over low heat 10 minutes.
In a large heavy saucepan cook garlic in butter over moderately low heat, until softened. Stir in flour and cook, stirring, 3 minutes. Remove pan from heat and whisk in milk in a stream until smooth. Return mixture to heat and simmer, whisking occasionally, about 10 minutes, until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce oven to 375°F. and butter a baking dish, 13 by 9 by 2 inches.
Pour 1 cup sauce into baking dish (will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Queso Blanco. Add another layer, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Queso Blanco over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let stand 5 minutes before cutting.
1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed watercress
2 heads Belgian endive, sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled Salty Sea feta
1/3 cup husked toasted pecans, chopped
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.
Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with Salty Sea feta, pecans and bacon and serve.
2 slices Divine Providence
2 slices Seven Stars country bread
2 tablespoons butter
½ cup sliced white onions
1 T butter
1 tsp. brown sugar
salt to taste
Put cheese between bread slices. Heat half the butter in a skillet. When melted add sandwich. Gently press down on sandwich several times while cooking. When one side is golden, add the remaining tablespoon of butter, turn the sandwich over, and brown.
When other side is golden, remove sandwich from pan and replace with sliced onions and 1 more T butter. Stir once every 3 minutes for ~10 minutes. Sprinkle with salt and brown sugar. Cook five more minutes then turn off heat.
Serve sandwich along with onions and a generous dollop of spicy mustard.
1 cup Renaissance ricotta
2 tablespoons local honey + more for drizzling
Finely grated zest of 1 lemon
2 to 3 drops pure almond extract
Fresh berries of your choice
Place ricotta, honey, lemon zest and almond extract in a blender and blend on medium speed until smooth. Refrigerate for 1 hour, then spoon into small dessert cups. Top with berries and a stick of shortbread. Drizzle with honey and serve.
Whisk first four ingredients to blend. Add salt and pepper to taste.
Rinse, dry then cut lettuce into wedges. Arrange lettuce on large salad plate, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over then plop large spoonfuls of Angelito over the top. Drizzle with dressing and serve with walnut raisin toast from Olga's Cup and Saucer Bakery.
3 large eggs
1 to 1 1/2 cups milk
1 cup beer
1 3/4 cups all-purpose flour
1 tsp salt
Mild cooking oil
2 large white onions, peeled and chopped
4 tablespoons butter
2 cups Narragansett Creamery Queso Blanco, shredded
2 cups fresh spinach, washed and roughly chopped
1. Whisk eggs until well combined. Whisk in 1 cup of milk and all the beer. Add flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps. Add salt and oil, then whisk batter vigorously for 4 minutes until totally incorporated. Let batter sit from 1 hour to overnight.
2. Over medium flame, heat a 10-inch skillet. Brush with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet and rotate so the batter covers the bottom of the pan in a thin layer, pouring out any excess. Cook crêpe until it is just golden on one side, 1 to 2 minutes. Flip crepe and cook about 30 seconds more. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used. If the crêpes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.
3. Next, heat olive oil in same skillet for 1 minute. Add onions and stir to coat evenly with oil. Allow to cook, over medium heat, for 7-10 minutes (until subtle golden color). Salt and pepper.
4. Finally, take a crepe, add ~ 1/4 cup of onions, 1/4 cup of Queso Blanco and ~1/4 cup of spinach in a line down center of crepe. Roll crepe up. Return to skillet and heat for 2 minutes. Continue with the remainder of crepes. Enjoy for breakfast, lunch or dinner!
Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and ricotta in medium bowl.
Lightly brush 1 side of each pita with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
Return pita pizzas to barbecue. Grill, covered, until ricotta softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.
Pairing cheese with the right wine is a skill. We’ve asked experts at the Eno Wine shop on Westminster Street, Providence, for some suggestions: