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Milly Jones
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« Reply #510 on: 20:51:38, 21-09-2007 » |
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Even cutting a butternut squash in half is difficult. They're very hard when raw, but do taste delicious. I agree - just roast it with oil and seasoning.
I buy those little packets of butternut squash in cubes from the local supermarket. They're in the fresh veg cabinet. Try fresh mango and butternut squash to make a curry sauce. Add lime juice, some fresh chopped ginger, some creamed coconut, diced spring onions, Thai curry paste....absolutely gorgeous! If you're not veggie you could add chopped chicken or prawns. If you are veggie, throw in some chopped green, yellow and red peppers and mushrooms. Sprinkle fresh coriander on the top. Serve with Thai sticky rice.  |
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We pass this way but once. This is not a rehearsal!
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sambeckett
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« Reply #511 on: 19:56:25, 22-09-2007 » |
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Why not try stuffing it?
Cut it in half and scoop out some of the middle which you can later use for soup or stew. Mix up rice, tomatoes, mince and some peppers if you like, season and fill up the hole you've made.
If you bake the halves for about twenty minutes before you fill them, and then twenty minutes after, the butternut squash should be cooked while the filling won't be over-cooked.
yummy.
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What's empirical about sound? You can't write an article about it in die Reihe, that's for sure.
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harmonyharmony
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« Reply #512 on: 16:25:17, 25-09-2007 » |
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I tend to roast it and then mix it up with coriander, refried beans, chilli and garlic, and scoff it out of tortillas with mole sauce, sour cream, grated cheese and salad.
Tonight however, I'm going to have an experiment.
I'm going to cook some green lentils and add some capers, preserved chillies, pine nuts and dried peppers, served up with garlicky roasted potatoes and broad beans. Inspired by the cheese thread, I think I'll follow it with some cambozola and ginger nuts. You think I'm joking...
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #513 on: 16:39:02, 25-09-2007 » |
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After being seduced by a rather handsome looking ham hock the other day, I now have a pot of ham and split pea soup burbling away on the stove. Only two hours to wait ....... <finger tapping emoticon>
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time_is_now
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« Reply #514 on: 16:46:38, 25-09-2007 » |
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What a tease, Mort! Seducing you and then leaving you waiting for two hours like that. I don't know ...  |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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Morticia
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« Reply #515 on: 16:49:28, 25-09-2007 » |
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What a tease, Mort! Seducing you and then leaving you waiting for two hours like that. I don't know ... A bit of a pig really, tinners  |
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eruanto
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« Reply #516 on: 17:17:09, 25-09-2007 » |
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A late-season blackberry crumble to be concocted later by me. Lots of blackberries still around here at least, and lots of red ones as well  . With custard.  |
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« Last Edit: 17:21:05, 25-09-2007 by eruanto »
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MabelJane
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« Reply #517 on: 19:48:14, 25-09-2007 » |
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I tend to roast it and then mix it up with coriander, refried beans, chilli and garlic, and scoff it out of tortillas with mole sauce, sour cream, grated cheese and salad. Sounds nice but mole sauce?  I know you're not veggie but... Tonight however, I'm going to have an experiment.
I'm going to cook some green lentils and add some capers, preserved chillies, pine nuts and dried peppers, served up with garlicky roasted potatoes and broad beans. Inspired by the cheese thread, I think I'll follow it with some cambozola and ginger nuts. You think I'm joking...
Main course sounds very good but I'm not so sure about the last bit...  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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MabelJane
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« Reply #518 on: 19:51:49, 25-09-2007 » |
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A late-season blackberry crumble to be concocted later by me. Lots of blackberries still around here at least, and lots of red ones as well . With custard. Mmmmm. Reminds me, we have some blackberries down the garden - but why haven't the squirrels or foxes eaten them? They're easily accessible. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #519 on: 20:10:55, 25-09-2007 » |
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I tend to roast it and then mix it up with coriander, refried beans, chilli and garlic, and scoff it out of tortillas with mole sauce, sour cream, grated cheese and salad. Sounds nice but mole sauce? I know you're not veggie but... Mole sauce is a Mexican chocolate/spicy/chilli sauce. It's lovely! http://en.wikipedia.org/wiki/Mole_%28sauce%29Tonight however, I'm going to have an experiment.
I'm going to cook some green lentils and add some capers, preserved chillies, pine nuts and dried peppers, served up with garlicky roasted potatoes and broad beans. Inspired by the cheese thread, I think I'll follow it with some cambozola and ginger nuts. You think I'm joking...
Main course sounds very good but I'm not so sure about the last bit... In the end I decided it was a bridge too far. The cambozola wasn't mature enough to put up a fight against the ginger nut, so I ate some of it with slices of apple instead. Here's what dinner looked like in the end(click for larger picture):  It was really lovely (it tasted a lot better than it looked!) and has made me quite a happy bunny. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #520 on: 20:46:50, 25-09-2007 » |
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Gosh hh, those broad beans look e-n-o-r-m-o-u-s. I love broad beans.  My split pea and ham soup completely hit the spot ! Yum. <contented sigh emoticon> |
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Andy D
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« Reply #521 on: 21:23:27, 25-09-2007 » |
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Sounds nice but mole sauce? I know you're not veggie but...  EEEEEEEEEK! |
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harmonyharmony
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« Reply #522 on: 22:10:45, 25-09-2007 » |
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Gosh hh, those broad beans look e-n-o-r-m-o-u-s. I love broad beans. I used to hate them, but that was because my dad grew so many, we always ended up with older beans (I know that's not quite logical but it's probably more to do with his organisational abilities) which were always really chewy. Now I love them and the chance to scoff a load is really quite nice. Runner beans I've still got to learn to love again. Defrosting some black bean and aubergine chilli for tomorrow. I've got some tortillas, so I thought I'd make some enchilladas. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #523 on: 22:24:26, 25-09-2007 » |
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Hmmm, hh, that`s reminded me of a rather yummy recipe for chilli with black beans and green pepper. Haven`t made it for ages. This means a delve into the recipe cuttings archive. I may be some time  |
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time_is_now
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« Reply #524 on: 17:34:52, 26-09-2007 » |
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I tend to roast it and then mix it up with coriander, refried beans, chilli and garlic, and scoff it out of tortillas with mole sauce, sour cream, grated cheese and salad. Sounds nice but mole sauce? I know you're not veggie but... Mole sauce is a Mexican chocolate/spicy/chilli sauce. It's lovely! http://en.wikipedia.org/wiki/Mole_%28sauce%29I've never heard another English person talk about that, hh, and I certainly hadn't realised the term had been adopted into English securely enough to merit a Wiki article, but at risk of being pedantic in the wrong room I ought to point out that it's just called 'mole'. (And it's pronounced more or less like 'moll-eh', not 'moh-leh' as Wiki has it; I suspect that's how they pronounce it in the USA.) 'Mole sauce' would mean 'sauce sauce', and I don't think even a Mexican would know how to sauce a sauce, as it were ... |
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« Last Edit: 17:36:35, 26-09-2007 by time_is_now »
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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