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Fine Wines. Organic Vines. 6 More original recipes by Maria Helm Sinskey can be found at robertsinskey.comkitchen. ROASTED DELICATA SQUASH AND WINTER CHICORY SALAD WITH CIDER VINAIGRETTE CRISPY PANCETTA AND TOASTED PUMPKIN SEEDS Delicata squash hits the market in late August. If you cant locate Delicata substitute Butternut or Hubbard squash. Add crumbled blue cheese or shaved Parmesan for a heartier salad. Serves 4 to 6 1. Preheat oven to 400 degrees F. 2. Trim the ends off the squash. Cut lengthwise and remove seeds. Cut each half in half again lengthwise. Slice into -inch-thick pieces. 3. Place the squash in a bowl and toss with 2 tablespoons olive oil season with salt and pepper. Spread out in 1 layer on a baking sheet. 4. Roast in the preheated oven for 40 to 45 minutes until the squash is tender and golden. Shake the pan every 10 minutes or so to prevent squash from sticking. If squash browns too quickly on one side turn over with a spatula to brown the other side. Remove from the oven cool and reserve. 5. Place the pancetta uncurled on a baking sheet and bake for 15 to 20 minutes until crisp and golden. Reserve. 6. Place the squash on the bottom of a serving plate. Drizzle with a little of the vinaigrette. 7. Place the chicories in a large bowl. Toss with half of the vinaigrette. Season to taste with salt and pepper. Place the chicories on top the squash. 8. Crumble the pancetta over the top of the chicory and then sprinkle with pumpkin seeds. Serve immediately with addi- tional vinaigrette on the side. 1 large Delicata squash or substitute 3 cups diced Butternut squash Extra virgin olive oil Kosher salt Freshly ground black pepper 3 ounces sliced pancetta about 6 slices 4 cups mixed chicories - escarole radicchio Belgian endive curly endive frisee Cider vinaigrette recipe follows 3 tablespoons toasted pumpkin seeds CIDER VINAIGRETTE Rather than dirtying a bowl and whisk I like to mix my vinaigrette in a small mason jar. Just place all the ingredients in the jar and shake well. Yield cup vinaigrette 1. Place the shallot salt sugar and vinegar in a small jar with a few grinds of black pepper. Seal with the lid and shake well. Let the mixture sit for 10 minutes to dissolve the salt and sugar. 2. Add the olive oil more if you like less tangy vinaigrette. Shake well. Adjust seasoning with additional salt and pepper to taste. 1 tablespoon minced shallot teaspoon kosher salt 1 teaspoon sugar 3 tablespoons cider vinegar Freshly ground black pepper 2-3 tablespoons extra virgin olive oil