AmandaThis week I chose squash so I made pasta with kale pesto and roasted butternut squash by Melissa Clark. This was so good. A real “stick to your ribs” kind of meal. Simple enough to make during the week and elegant enough to impress your dinner guests. Pine nuts are a little pricey by me so I used almonds instead. Can’t wait to see what everyone made and give your recipes a try. Have a good week. Amanda AmyIt's gourd season mother f'ers!!! And I'm digging this food challenge. So five years ago I had paid a visit to Albuquerque to see Georgia. We ended up at a book store and I picked up a couple of cookbooks. One cookbook happened to be The Martha Stewart Living Cookbook: The New Classics. The first recipe I had made from it was Curried Apple Soup. I pulled the cookbook from the shelf and looked up the recipe. I realized that with a few adjustments I could incorporate butternut squash and it worked out perfectly. In fact, I found the change to be better than the original recipe. And healthier. You'll see why. I coupled this heavenly soup with a Pumpkin Cornmeal bread. The bread recipe will be available on tomorrow's Sunday Bakery post. But for now: Curried Apple Soup Inspired by Martha Stewart Living: The New Classics NikitaClassic Fall ingredient = Butternut Squash. I remember when I first started cooking with this squash 10+ years ago and the feeling that I was never going to get the damn thing open. I've created a technique now over the years with my chef's knife to cut it in half, and yes it involves beating it on the counter. LOL! What I have discovered is Butternut Squash can taste pretty bland if you don't season it up well or roast it. This recipe calls for simmering the squash in broth, but it really needs the fresh sage or thyme to brighten it up. I could not find either of those herbs fresh, so I picked up dry thyme at my market. Unfortunately, I did not use enough of it. Surprisingly, the pasta tasted a lot better the next day when I added more seasoning and milk to the pot to warm it up. It also needed more bacon than what I put in. On the "Make-Again" scale, I'd rank this a 6 out of 10. I want to redo it just to see if the extra seasoning and bacon would make it significantly better. GeorgiaMaking squash in this house is never easy living with a man who claims to not be picky. But really is. He's not a fan of squash in any form. yellow squash, zucchini, acorn, butternut, etc. There's not one he likes. And I love them all But this recipe saved me. Just throw it in the middle of meatballs and taadaa... Winning combination I love the fresh crunchiness of the veggies with the flavor of the teriyaki in the meatballs. Delish Next week should be easy. Nikita challenged everyone to make a dish using garlic. Who doesn't use garlic these days? JenWhat's not to love about squash? They are available every season in some form or fashion
Until next week, Amanda, Nikita, Amy, Georgia and Jen
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