Squish, Part Two
Julie | October 31, 2010
My first encounter with the red kuri, a mild, firm-fleshed winter squash that translated nicely into both a creamy risotto and a pile of “pumpkin” pancakes. Happy Halloween!
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Anything Goes
Julie | October 30, 2010
A few baking recipes that use minimal all-purpose flour for those occasions when you find yourself running low: Pumpkin granola for breakfast, lamb chili with masa dumplings for dinner, and Asian pear crisp for dessert.
My Hero, the Gyro
Julie | October 28, 2010
One of my more successful at-home versions of a restaurant dish: lamb gyros with tzatziki in pillowy rounds of pita.
When the Frost is on the Punkin
Julie | October 27, 2010
The October 2010 Daring Bakers challenge was making doughnuts! Since I’ve made several types of doughnuts in the past, I selected the new-to-me pumpkin cake doughnut recipe, a perfect snack for a very rainy afternoon.
Sweet Potato Pasta
Julie | October 26, 2010
Homemade sweet potato fettuccine makes a striking color contrast with Brussels sprouts, white beans and shavings of cheese—not to mention a good excuse to play with my new toy, a food dehydrator!
Transformers
Julie | October 25, 2010
More than meets the eye: Shorn purple cauliflower transforms into a ruddy creamed soup garnished with oyster (mushroom) crackers that taste like bacon.
Do Not Adjust Your Screen
Julie | October 23, 2010
Moroccan stewed chicken with peas, almonds, and butternut squash, served over purple cauliflower couscous—a rainbow of a meal for a dreary autumn day.
Squish
Julie | October 22, 2010
After going a little crazy with winter squash varieties at the farmer’s market, here are two squash dishes: simply roasted sweet dumpling squash, and butternut squash macaroni and cheese, with a rant about hiding food from picky eaters.
Doing Without
Julie | October 19, 2010
Creamy wild rice and mushroom soup is paired up with a very unusual scone recipe calling for ricotta cheese in place of butter.
Flor de Calabaza
Julie | October 18, 2010
Mexican roasted chicken is a foil for some sides that use up end-of-season vegetables: green tomato rice and quesadillas full of squash blossoms, made using homemade corn tortillas.
