What's Cooking in the Mid Atlantic forum: What's brewing on your stove? #2 September 2010
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| Thanks Tam, that sounds easy and good! It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| Here's how I made the acorn squash for a party. It was a crowd pleaser. It came from one of my Lidia Bastianich's cookbooks. Peel the ridges from 4 squash. Cut in half and Scoop out the seeds. Cut the squash into crescent shaped half inch thick slices. Toss slices in olive oil, kosher salt & freshly ground pepper. Drizzle some olive oil into casserole. Place the slices in layers into the casserole. Cut two pats of butter into small pieces and dot on top of slices. Roast for half an hour at 400 degrees. In a saucepan, reduce a cup of Balsamic vinegar with a tsp of Honey, with 1 Bay leaf, a few cloves and a sprig of Rosemary. When the mix has carmelized, discard the seasonings and pour over the roasted squash when finished roasting. You could also serve the Balsamic sauce on the side, which was what I did. |
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| love that!! |
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Thanks, Allison, I edited it to clarify the methodology.  |
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| People were talking about eating beets on our edibles garden thread, so I thought I'd post an idea over here. This was inspired by a salad that I enjoyed at Wolfgang Pucks's restaurant in Atlantic City. I just guessed at the ingredients and methodology and have made it many times. Everyone loves it. Stormy's Favorite Roasted Beet "Salad" Ingredients Whole trimmed raw beets oil- canola, peanut or grapeseed - for roasting Kosher Salt Chevre or other soft savory cheese, a creamy gorganzola would be good too walnuts or hazlenuts micro greens Good balsamic vinagrette Walnut, Hazelnut or good olive oil - for dressing Small fresh figs Prepare in any quantity you need. Drizzle canola, peanut or grapeseed oil in bottom of roasting pan. Add some kosher salt. Place trimmed unpeeled beets whole in pan. Drizzle more oil and add more kosher salt on top. In 400 degree preheated oven, roast beets for minimum of 50 minutes. Larger beets will need more time. Larger beets work better for this dish. Remove beets from oven, let cool and then peel beets. Cut rounded sides off of top and bottom of the beets so that they stand up without rolling. Eat yummy discards. Slice each beet into quarter inch slices and stand them back up into stacks of beet slices. Spread all but top slice of beets with soft cheese. Put top slice back on. Press down so that cheese is visible on sides of beets. They should look like mini layer cakes. With a very sharp knife, hold stacks together with one hand and slice the beet stack into 4 quarters. You could also use toothpicks to hold them together while slicing. Choose whatever style of dish you want to use for these. They are great as individually prepared plates, but you can serve them on one platter too. I have some oblong white dishes that I serve them on and line the stacks up in a straight line with the points all facing in one direction.. Slice the fresh figs into halves or quarters depending on the size. Pound walnut haves to smaller, but not tiny pieces. Sometimes, I just break them by hand. If using Hazelnuts, you will need to pound them. I put them into a quart size thick freezer bag, seal it and pound on them using the side of my meat tenderizing mallet. Sprinkle nut pieces around beet stacks. Arrange a few figs on plate for garnish. Drizzle either of the three oils, walnut, hazelnut or olive over the beets. Arrange a small "bouquet" of micro greens on top of each beet stack. Splatter a few drops of Balsamic randomly on base of plate. A very elegant, tasty and satisfying first course!! |
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| Stormy - on that acorn squash dish, did you peel all the skin off or just the ridges? I guess I'm asking, can you eat the outer shell? The sauce sounds really good! Tam |
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| Tammy, when I make it for just me, I skip the peeling and just eat around the skin. it stays pretty fibrous. |
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| Thats one reason I prefer butternut, handier shape. But Mom used to do acorns, plus they are more of a serving size thing. Todays lunch- a quite tasty grilled monterey jack and cheddar with tomato, red onion, and Penzeys Sandwich Sprinkle. Who needs McD's? "If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon |
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| Not I . Corned Beef Special here with a side of potato latke. Yummy yiddish food!! |
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We are out for Italian tonight  Hubby's treat kids and all! It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| Folks, I put some photos of tomato fixings over here: http://cubits.org/MidAtlanticMusings/thread/view/35498/#new_... |
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| Stormy - on that acorn squash dish, did you peel all the skin off or just the ridges? I guess I'm asking, can you eat the outer shell? The sauce sounds really good! Tam |
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| Tam, Just the outer ridges. |
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| I've added a recipe for a Spelt/Barley & tomato salad to the recipe box. |
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| I'm thinking comfort food for tonight's dinner - maybe meatloaf and scalloped potatoes. I haven't had that in ages. The meatloaf recipe I use is from a 1960's era Betty Crocker cookbook - falling apart, but a wonderful hand me down from my mother's friend. “Surely as cometh the Winter, I know there are spring violets under the snow.” (Robert H. Newell) NGA Blog..........Pinterest Boards..........Tablescaping Blog |
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| Terri, I love meatloaf!! A perfect meal for this kind of day. I'm of course having yet another tomato/mozzarella salad and I'm cheating with a pop in the oven Multigrain Vegetable Lasagna from Trader Joe's. |
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Ronnie posted an oh so yummie cheesecake recipe in the box. Thanks Ronnie  Ronnie, I have never seen a cheesecake made not in a springform pan. Do you keep the cake in the pan? If not, how do you get it out? |
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| Oooo Ronnie added a recipe for Baked Sweet Potatoes in the box!! Ronnie, That sounds good. I like it with pecans added too. Yummie!! |
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| I had meatloaf for dinner too! It was from the local farmers market. The folks the sell it raise beef for milk & meat. They have a fabulous Inn w/restaurant. They just started selling at the farmers market this year. I've got a dozen of their meatballs in the freezer too. I had roasted cauliflower too. Tam |
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| Sounds great Tam. Where is this place and what is it called? You have both now put me in the mood to make meatloaf!! |
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