Saturday, December 26, 2009
Wednesday, December 23, 2009
Sunday, December 20, 2009
This recipe for Butternut Squash Lasagna is from Giada on the Food Network. My dad sent me the link to this -- he and my mom loved it. My dad is retired and has some time to watch the Food Network, and he is partial to Giada. Plus, e knew we had all this pumpkin. Lately, I've only been watching that channel at the gym -- it's a little disconcerting to be pedaling away on the elliptical and then see Paula Deen add 2 sticks of butter to a bowl.
I don't think I had ever made lasagna before. Or if I had, it was something really basic like layering jar tomato sauce with lasagna noodles and sprinkling some cheese on it. I cooked this on Monday after work (and after the gym). We thought the daughter of a family friend would be coming through town Tuesday and this would be good to have handy for her and her children for dinner. So I got home from the gym around 7 and started cooking.
Butternut Squash Lasagna (Giada De Laurentiis, Food Network)
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
First the substitutions. Can you believe 3 weeks into the Winter CSA and we still haven't gotten any squash? I used 2 cups of the pureed pumpkin from the freezer instead. This would have saved some time, except I needed to thaw it, which I did on the stove instead of in the microwave. Also, I did not use amaretti cookies -- we had leftover Nilla Wafer crumbs from bourbon balls and I used those with 2 capfuls of almond extract instead.
In terms of difficulty, this recipe wasn't that bad. I have a mental block against sauces (it's the whole stir constantly thing; I like to move around when cooking), but it turned out okay. No scorching! It could have been a little thicker, but it was much better than my pudding attempt later in the week.
My problems came with the layering of the ingredients. We had Barilla no-bake lasagna noodless, which are small. I'm not sure if other brands are the same or not, but I always picture lasagna sheets as being long. I put three in the bottom of the dish then added the pumpkin, sprinkled the cheese, and then poured sauce over. I felt like the noodles were too small and wondered if I should overlap more on the bottom but resisted. The recipe says to repeat this 3 times -- I ended up only doing it 3 times total. And then I wasn't sure what to end with at the top -- sauce? cheese? At the last minute (actually, a little past then because it had already been cooking awhile), I added a layer of lasagna noodles and then sprinkled more cheese on top.
It came out to a nice golden brown and, yes, the noodles expanded when cooking so filled up the dish more. I will say that this is not the most visually appealing dish - orange, green, and shades of brown. But it was delicious! The guests came through Wedneday, not Tuesday, and didn't stay for dinner, so R. and I have been eating this on our own through the week (it says it serves 8-10). It heats up nicely in the microwave and holds together well. It's rich without being too heavy.
When I told my mom I made it, I said that we liked it but it took a long time to make. She said she didn't know because dad made it -- well, he's retired, he had all day! I didn't finish until after 9. While it was cooking, I was able to take a shower and then had a bowl of cereal for dinner.
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Friday, December 4, 2009
local maple syrup
It turns out our first winter pick up was on Wednesday, not Tuesday. At least I realized that before we went to the site. We had enough trouble as it was -- location at the corner of a one-way street on the right side and I was in the left lane so we missed it completely. Then when we came back around, we still didn't see it and didn't notice the sign until the freight train slowly passed by on the tracks between us and the building. And there's only one way there.
After all that, we finally picked it up and no winter squash! We had broccoli, a winter mix (which looks remarkably similar to the spring mix), tatsoi, kale, milk, and eggs. The special item was maple syrup!
For dinner, I roasted the butternut squash at 350 degrees for about 45 minutes after drizzling a little bit of olive oil on it. I had a craving for goat cheese, so I ended up cooking some pasta (just general Angel hair) then scraping the squash on top of the pasta and adding some goat cheese crumbles to it. Topped it off with some salt and pepper and a dash of maple syrup. Yum! I ate half the squash and pasta and finished the rest at lunch the next day.
Meanwhile, I cooked the kale and added it to the never-ending tortellini soup.
This weekend we're making mac & cheese for visiting family (plus kids) and mixing some pureed pumpkin into it. Will anyone notice?
Tuesday, December 1, 2009
I love these pureed soups. I'm ready to toss just about anything in there. Last night I was tempted by an orange going soft but I took a bite and decided the flavor would taint the soup.
I keep forgetting to take pictures. First, remember to leave camera in kitchen. Second, buy a better camera.
Winter CSA Countdown
Our winter CSA share starts today - squash and winter greens, eggs, and a combination of honey, sorghum, mushrooms, and maple syrup. Possibly milk, too, but that's for R. I can't wait! Part of the reason for last night's soup was to use up the potatoes and squash. We have 1 potato and 1 squash left right now plus about 12 cups of pumpkin in the freezer.
Saturday, November 28, 2009
For dessert, we had an apple strudel brought my a friend and pumpkin bars made by me. Sadly, I don't have a single photograph of the cooking, the meal, any of the people, or any of the food. The pumpkin bar recipe is the one I grew up with; I'm pretty sure my mom got the recipe when we lived in Missouri.
Pumpkin Bars (with cream cheese frosting)
Preheat oven to 350 degrees F
1 2/3 C sugar
1 C oil
15 oz can pumpkin
2 C sifted flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Combine pumpkin mixture and dry mixture. Spread in greased 16 x 11 in jelly roll pan. Bake 25 – 30 min at 350 degrees. Frost when cool and cut into bars 1 in x 2 in.
3 oz cream cheese
½ C butter
1 tsp vanilla
2 C sifted powdered sugar
Cream Butter and cream cheese. Add sugar and vanilla. Mix well.
My mom has made adjustments to the recipe, such as using 2 whole eggs and 2 egg whites, but I just used the original one. The only difference is I did *not* use canned pumpkin -- I used some of the frozen pureed pumpkin. I had a 2 cup bag, which is a little more than 15 ounces, but I also let the pumpkin drain which reduced the quantity a little.
I had meant to decrease the amount of oil because the fresh pumpkin, even after draining, has more liquid than the canned, but I forgot. The bars turned out perfectly! As did the frosting. I had some issues putting the frosting on the bars -- the spatula tried to pull up the top layer of the bars and make the frosting look crumby. But I didn't hear any complaints. The bars actually lasted until Saturday, but that may because there were only 3 of us here--half of them disappeared by the end of Thursday.
Tuesday, November 17, 2009
Soup 1: Squash, Cider, and Apple Soup
This recipe was sent to me by my mom who saw it in the newspaper. That either means my parents' local, small-town paper or the Sunday NY Times.
[Update]: this recipe appears to have come from American Profile and must have been reprinted in a newspaper.
2 T unsalted butter
1/4 tsp salt
1 large onion, finely chopped
1 bay leaf
3 C peeled and diced butternut squash
5 C fresh apple cider (not apple juice)
2 large apples (any kind), peeled, cored, and chopped
2 T light brown sugar
1/4 tsp ground cinnamon
3 C low-sodium chicken or vegetable broth
1/8 tsp ground cloves
1. Melt butter in a stockpot or large saucepan over medium heat. Stir in onion, cover and cook 10 min.
2. Add squash, apples, broth, salt and bay leaf. Bring to a boil. Reduce heat to medium-low; simmer, covered, until squash and apples are soft, about 20 min. Remove from heat.
3. While soup simmers, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 T. Remove from heat.
4. Remove bay leaf from soup. Spoon solids into a food processor. Process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in brown sugar and spices.
I made this one Sunday night. I had the soup cooking on the stove when it was time to pick R. up from work, so I turned it off and then finished cooking it and boiled the cider when we got home. I didn't notice any problems with this. A soup you puree is pretty forgiving.
There is a fair amount of prep work with the peeling and chopping, but the cooking process is easy. I would love an immersion blender for recipes like this (and the ones to follow). Instead, I scooped everything into the regular blender, which holds more than our food processor, and then transferred the pureed contents back into the pot.
Results: Delicious with a nice cider tang. My mom thought it was a little too sweet when she made it. My squash was so big that I ended up with close to 4 cups instead of 3, so that might make a difference. I would suggest trying to use less cider. But make the regular recipe first.
Soup 2: Sweet Potato and Butternut Squash Soup
I have no idea where I found this. I'm pretty good about saving links to online recipes in my delicious account, but this one doesn't show up. I'll have to do some computer/web sleuthing.
[Update]: This one came from the New York Times and was by Martha Rose Schulman.
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups chicken stock, or vegetable stock
Salt to taste
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the
texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat. Note: I add 3-4 cloves of garlic to the onions after 4 minutes.
Results: Very similar to the first soup minus the apple and cider. I had an apple going soft so tossed that in (after I cored, peeled, and chopped it), but you couldn't taste that addition at all. I also added some garlic. And I used the blender.
Soup 3: Gingered Butternut Squash Soup
This soup recipe is from Carolyn Cope (Umami Girl) in a post at Serious Eats.
2 tablespoons olive oil
1 large onion, large dice
2 large stalks celery, large dice
2 large carrots, large dice
2 large boiling potatoes, peeled, large dice
1 medium butternut squash, peeled and seeded, large dice
2 medium apples, peeled and cored, large dice
1 two-inch piece ginger, peeled and grated with a rasp over a bowl to catch any juice
2 garlic cloves, roughly chopped
A few slices red chili
6 cups veggie stock, chicken stock or water*
Salt and pepper to taste
Lime wedges for serving
*If using water or unsalted stock, add one teaspoon of salt
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, celery and carrots along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the potatoes, squash, apples, ginger, garlic and chili and cook, stirring occasionally, for five minutes more.
2. Add the stock or water along with a few good grinds of black pepper. Bring to a boil over high heat, then cover and reduce the heat to maintain a simmer. Cook, stirring occasionally, until all the vegetables are very tender, 20 minutes or more depending on the size of your dice.
3. Remove from the heat and carefully purée with an immersion blender, or in batches in a regular blender, until very smooth. If you want a completely smooth soup, pass it through a fine-mesh strainer. Serve hot, garnished with lime wedges.
Results: My soup ended up looking browner than the beautiful picture in the link because I was lazy and did not peel the potatoes (or the apples). Other differences - I did not have any celery. The carrots were from a canning project earlier, not fresh. Instead of 2 large potatoes, I used 4 smaller ones. We did not have fresh ginger, so I used ginger from a jar. I also threw the entire red chili pepper in there. I chopped the onion up in the food processor and then for some reason did the same with the (unpeeled) potatoes. Since everything is pureed, I don't think it really mattered, but it didn't look too great.
Yum. Even with all those differences, the soup was still quite tasty. And the lime wedges at the end are brilliant. It also went well with the vodka-with-spiced apple mixer (cut with club soda) we're finishing up from a party.
Monday, November 16, 2009
Still pretty substantial but a little easier to handle. What else is 9 pounds, I thought? Oh yeah, me when I was born. The Great Pumpkin Blog (and Squash) Recipe Blogger came into this world weighing 9 pounds exactly.
This baby photo was taken 1 or 2 days later. Picture a big baby. Then picture it orange. Now you have a 9-pound pumpkin. Now picture 2 of those, and you have the 18-pound pumpkin. When I made the connection between me as a newborn and the 9-pound pumpkin I was carrying around the apartment, I sent a quick apology out to my mother.
1/2 of an 18 pound pumpkin
(= 9 pounds)
The 9-pound pumpkin was faster to take care of. I don't remember how many cups of puree I ended up with, but this time the puree went in hard plastic containers instead of plastic bags and then put in the freezer.
Tuesday, November 10, 2009
It all started with this: the Williams-Sonoma pumpkin harvest loaf pan I picked up last year on sale right after Christmas. When I moved in with R., he thought I should not bring the pan with me. Since I hadn't used it yet, I wanted to keep it at least through the fall and see if I baked anything with it.
In October, when when R. saw a recipe in Southern Living for a pumpkin cake, he thought of all the pumpkin we had and my harvest loaf pan (I'm still not sure why he was reading Southern Living). I think it was this cake. The picture on the cover showed the cake baked in a pumpkin-shaped pan.I am a big fan of pumpkin bars (to be posted about in the future), which also have a cream cheese frosting, and thought a pumpkin cake sounded good.
My birthday cake was made a couple days after my birthday (that's ok!) R. had copied the SL recipe but could only find 1 of the 2 pages so ended up using an alternate recipe online for a Pumpkin Rum cake -- it was probably this, the Pumpkin Raisin Rum Bundt Cake. Except we didn't have rum, just whiskey. Close enough? This was not the only substitution made. We didn't have enough raisins, so craisins were used to supplement the dried fruit portion of the cake. The recipe called for canned pumpkin. We had fresh -- it should taste better (and it does) but it tends to be more liquidy, so I said when I used fresh, I just ended up putting in less of one of the liquid ingredients. For example, when I made pumpkin bread last year, I ended up not adding the oil, and the bread still came out great.
The recipe said to bake in a bundt pan; we had a smaller harvest loaf pan with some bundt-like qualities.I thought I suggested leaving some room in the pan, but R. didn't hear me and filled the harvest pan to the top with batter. Some of it was put in a 2nd pan, but 3 pans probably would have been better. Fortunately, he did heed my suggestion to put a cookie sheet under the cake pans in the oven in case of spillage.
And there was spillage. The pumpkin cake practically exploded. First it spilled; then it got poofy and looked like it had potential. Then it deflated and became a Cake Fail. But the project was not abandoned! R. made the rum (whiskey) glaze and dribbled it over the cake pieces. There were some pumpkin shaped pieces, then some big cubes, and then a light layer of cake that had baked onto the cookie sheet.
Despite its appearance, it was actually a very tasty cake and perfect for fall. It would be a good recipe to try again with some changes at home to the actual baking process.
The Williams-Sonoma harvest loaf pan
Most of the ingredients
Draining more liquid from the pumpkin
Pumpkin cake batter. So far, so good.
Batter in the loaf -- looking a little full!
Uh-oh, batter eruption
Don't forget to let it cool.
Presentation counts for a lot.
Lessons: baking and cooking do not require the same skills. Substitutions don't always work. Don't fill cake pans to the top. Don't worry too much about how it looks if it still tastes good.