Tag Archives: squash

Roasted Kabocha Orange Squash

Posted on November 10, 2012 by | 4 Comments

So…I think there was something big going on in the last week and I never got around to posting about this delicious squash.  Something about an election?  Thank goodness that’s over!

Last year I “discovered” delicata squash and I’ve been keeping an eye out for it at the market, but no luck so far.  Time for a new discovery; the squash display was full of unfamiliar lumpy-bumpy orbs that I had no clue about.  I picked out a pretty orange specimen for my experiment.  It was labeled “Kabocha” and came from New Sprout organic farms in North Carolina, only a few hours away.  Kabocha squash are a Japanese variety of winter squash, and according to Wikipedia, are revered in some cultures as an aphrodisiac.  (I will not comment on those properties.)  It is also called a Japanese pumpkin.  Most often the kabocha in the market are green-skinned, but when fully ripened they transform to an orange color.  They are fairly good-sized too, as you can see from the photo below.

I did my research, of course, to see how to best approach the squash.  This squash has a thin skin, compared to other winter squash, and doesn’t always require peeling.  However this one had some barnacle-like attachments, so I thought it best to get rid of them.  Like most winter squash, it take some effort and muscle to make that first cut into the squash – this is made easier if you first trim off the stem end.

Remove the outer layer with a peeler, then split the squash and scoop out the seeds.  Next, just slice it up and toss those slices with a little oil, salt and pepper.  If you want to get fancy, you could add some other spices as you see fit, but the basic salt and pepper is simple and delicious.  Roast the squash slices at 400F for 20-30 minutes, until they are soft and tender.  This squash is very sweet – sort of a cross between sweet potato and butternut squash  – and  I like it when the edges are a little browned and caramelized with the natural sugars.

That’s all there is to it!  I look forward to trying this new-found squash in soups and other recipes.  Enjoy!

Two new releases today. First off, the late, great Bert Jansch with Heartbreak. Jansch, who passed away last year, was a wonderfully inventive guitarist, first with Pentangle and then solo. Much like other British folk-centered guitarists such as Richard Thompson and John Renbourn, Jansch was equally moving and passionate on this 1980s release. This reissue also contains him live at McCabes Guitar Shop, where even solo he dazzles. He’ll be missed.

Next is Magico: Carta De Amor. “Magico” was a world music/jazz supergroup featuring American Charlie Haden on bass, Norwegian saxophonist Jan Garbarek and Brazilian guitarist-pianist Egberto Gismonti on a live concert from 1981. This is a subtle and deep record, full of imagination and prowess.

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Sunny Summer Squash Casserole

Posted on August 23, 2012 by | 3 Comments

Summer is finally starting to wind down, and thank goodness for that!  I have to apologize for neglecting the blog for so long.  For the most part, cooking this summer has been mostly repeats of favorites, coupled with a lack of enthusiasm for standing in a hot kitchen.  Even grilling has gone by the wayside, since stepping outside into the oppressive heat and humidity while fending off swarms of blood-sucking mosquitoes is not enjoyable.  However the last few days have started off, at least, as blessedly cool and less humid…just the touch of the coming autumn weather that I needed to get some energy back!

Gluten and Soy Free!

I’ve had this recipe for squash casserole since the early 80′s, when it was passed around from co-workers at UNC-Hospitals.  It’s another dish that falls in the “comfort food” zone, and typical of many casseroles, it contains a can of condensed cream of chicken soup.  I haven’t used this recipe in ages, because Campbell’s soups are not on our list of foods that are good for you.  There is the gluten issue, as well as preservatives, and artificial colors and flavorings.  I could, of course, make my own cream of chicken soup from scratch, but that just seems like too much work for one ingredient in a casserole. Then I spotted something different in the soup aisle – Pacific Natural Foods Organic Cream Of Chicken Condensed Soup.  It doesn’t mention it on the front of the box, but this soup is also gluten-free and soy-free, as well as being USDA Organic.  I picked up a couple to see how they would adapt in casseroles.

Upon opening the box (which does not even require scissors due to a handy tab), the first sight of the soup is not that good.  Its consistency is kind of jelly-like, but to be fair, Campbell’s condensed soups aren’t much to look at either.  Getting beyond that, when it is mixed in with the other ingredients and baked, the results were perfect!  I didn’t try it on its own as a soup, but I can certainly recommend it for anyone that wants a healthier option for condensed soup.  Here are the ingredients listed on the box:

organic chicken broth
organic creme fraiche
organic rice starch
organic cooked chicken
organic rice flour
sea salts
organic chicken fat
organic garlic powder
organic onion powder

Back to the squash – I adapted the original recipe to reduce the amount of bread crumbs (it originally used packaged “stuffing”), to take out the gluten, and to add some seasonings for taste.  I especially like the raw shredded carrots in this recipe, since they add so much color and texture to the finished casserole.  I usually made this with yellow, crookneck squash, but used zucchini this time. This dish is great with roasted meats, and also would be good on a holiday table.

Ingredients:

  • 4 cups squash, cut into large dice
  • 1 sweet onion, chopped
  • 2 tablespoons butter (preferably grass-fed)
  • 2 cups shredded carrots (~2 large or 3 medium-sized carrots)
  • 1 12-ounce box condensed soup (cream of chicken, celery, or mushroom)
  • 1/2 cup sour cream
  • 1/2 cup gluten-free bread crumbs (make your own gluten- and grain-free bread or muffins, if possible)
  • 1/3 cup Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Ratatouille Seasoning (or seasoning blend of choice)
  • 1/2 teaspoon kosher salt, or to taste
  • freshly ground pepper, to taste
  • a few dashes of fish sauce (optional)
  • 1 cup gluten-free/grain-free bread crumbs (for topping – see above)
  • 2 tablespoons butter (for topping)

Preheat oven to 350F.  Lightly butter a 2.5 quart casserole dish.

In a large pot or Dutch oven, cook the squash in boiling water for 5-10 minutes (long enough for it to be tender, but not falling apart).  Drain squash into a colander; set aside.

Using the same (dry) pan, saute the onion in 2 tablespoons of butter until soft.

In a large bowl, mix together the well-drained squash, onion, carrots, condensed soup, sour cream , Parmesan cheese, egg, thyme, Ratatouille seasoning, fish sauce, salt, and pepper.  Taste and adjust seasoning, if needed.  Pour into the buttered casserole dish.

Using the same pan, again, melt 2 tablespoons of butter and mix with the remaining cup of bread crumbs.  Scatter evenly over the squash mixture in the casserole.

Bake, uncovered, for about 1 hour, until bubbly and hot throughout, and browned on top.  Serve hot.

So good to be back! Got a great selection today, a compilation of some of the nastiest, gritty funky stuff you’ll ever hear. It’s a new release from Light In The Attic called Country Funk 1969-75, and boy, it doesn’t lie in the title! From Link Wray doing “Fire And Brimstone” to the great Bobby Charles and “Street People”, this is a great look at folks that don’t get a lot of attention. Tony Joe White, Dale Hawkins, even Mac Davis with “Lucas Was a Redneck”, it don’t get much better than this. Get funky!

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Summer Squash Hummus (Bean-less, Gluten-free)

Posted on July 3, 2012 by | 2 Comments

I find myself with a surplus of white, patty pan squash.  I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter.  It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer squash.

I have seen recipes for raw zucchini hummus, so it only seemed logical that other varieties of summer squash might work just as well.  What do you know – the patty pan squash worked just great.  This recipe is especially good for people that like hummus but don’t tolerate bean dips well  – and of course it is handy for people following a low-carb diet or paleo / primal diet.  Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash (2.5).

Serve this with raw vegetables, gluten-free crackers, or even use it as a salad dressing.  You will need a food processor or a powerful blender to get a smooth texture. For this recipe, I used a good-sized patty pan squash that I somewhat peeled (it is hard to peel around all the curves on this space-ship shaped squash).  Don’t worry if you leave some peel on!  Also, since this squash was biggish, I cut it in half and scooped out the seeds and pulp, using only firm, white flesh for the hummus.

Ingredients:

  • 3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
  • 1/3 cup lemon or lime juice
  • 3 tablespoons good quality olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 3/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 3 tablespoons almond flour (optional, for added texture)
  • a few shakes of smoked paprika
  • a few shakes of cayenne pepper

Add all the ingredients to the food processor except for the tahini.  Blend well, until smooth.  Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally.  Adjust seasoning, to taste.  I think that allowing it to mellow in the refrigerator for a while improves the texture and taste.  Serve drizzled with more olive oil or sprinkled with a little paprika.

Two from the incredible Albert King today, focusing on his great work in Memphis! First up, a new reissue of his classic ’70s album I’ll Play the Blues for You. Backed up by The Bar-Kays and the Memphis Horns, this is soulful blues that only Albert could play.

Born Under a Bad Sign has King recording with Booker T and the MGs, and the title track and “Crosscut Saw” became staples of Albert’s live set for years. A classic!

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Summer Squash Casserole with Tomatoes and Mozzarella

Posted on June 3, 2012 by | 8 Comments

Our good-gardener, neighbor Mike brought us some beautiful pattypan squash from his garden, and also a package of heirloom tomatoes that he had sun-dried and put up from another year’s bounty.  I’m so glad I live near a generous person with a green thumb!  Mike suggested cooking the squash in a tomato sauce with some cheese, in the style of Eggplant Parmesan.  I took his advice and came up with this squash casserole.

This recipe is very adaptable.  I added sausage, since I had some that needed cooking, but this would work fine as a vegetarian recipe without the sausage.

Pattypan Squash

Instead of pattypan squash, you could likely use any summer squash.

Pattypan squash are the scallop-edged summer squash that look like flying saucers.  These are the white variety, but they also may be green or yellow.  Despite their odd shape, they are easy to slice up and cook, like the other varieties of summer squash.

Ingredients:

  • 1/2 sweet onion, chopped
  • 1 tablespoon olive oil
  • 1/2 pound sausage – optional (I used bulk breakfast sausage, but sweet Italian sausages – without casing – would also be good)
  • 16 ounces crushed tomatoes
  • 2 pinches Ratatouille Seasoning, or herbs of choice
  • ~1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pattypan squash
  • ~1/3 cup julienned sun-dried tomatoes
  • 8 ounces fresh mozzarella cheese
  • ~1/2 cup freshly grated Parmesan cheese

In a large skillet or saute pan, heat the olive oil over medium-high heat.  Add the onion and cook until softened.  Add the sausage (if using); cook while breaking up the meat into small pieces with a wooden spoon until browned.  Pour off the excess fat from the pan. Add crushed tomatoes, herbs, and red pepper flakes.  Allow to simmer on low heat for 5-10 minutes.  Season with salt and pepper to taste.

Remove the stem ends from the squash, and slice in half (from stem end to bud).  Place sliced side down, then cut into ~3/8-inch slices.

Preheat oven to 350F.  Lightly oil a baking dish, then spread a scant layer of tomato sauce in the bottom of the dish.  Make one layer of sliced squash across the dish, using 1/2 of the squash slices.  Distribute the julienned sun-dried tomato on top of the squash layer.  Chop up the mozzarella cheese, and add 1/2 of the cheese.  Top the cheese with the remaining slices of squash.  Add the remaining tomato sauce, spreading it evenly across the squash.  Top with remaining mozzarella cheese and Parmesan cheese.

Cover tightly with foil, and bake for 60-70 minutes.  Uncover and check for doneness – it is done when the squash is tender and the sauce is bubbly.  If needed, cook for ~ 10 additional minutes to reduce liquid and/or brown the cheese topping.

One of our favorite musicians passed this week, Doc Watson. A wonderful guitarist, singer and historian, Doc brought the music of his North Carolina mountains to the world. He will be sorely missed. Here’s a few favorites. First off, Southbound his 1966 release with his son, Merle. Includes “Walk On Boy” and “Tennessee Stud”. Amazing stuff.

Secondly, Doc played all sorts of music, from fiddle tunes to jazz, but I love his blues. Here’s a good selection called Trouble in Mind. From “Little Sadie” to “Deep River Blues” (my all time favorite), Watson knew his way around the blues. Essential.

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Roasted Delicata Squash “Fries”

Posted on November 10, 2011 by | 5 Comments

I was negligent in not posting this simple, simple recipe for delicious delicata squash on our blog.  The readers of our facebook page know that this is one of our new favorite side dishes (if you haven’t liked our facebook page…see, there’s one good reason you should!)  With Thanksgiving coming up soon, everyone needs an idea for a no-fuss, nearly effortless side dish.  There are already too many high maintenance items on the table, with the gravy that has to be coddled and whisked, the stuffing that has to be just like grandmother used to make, is this the right wine, for god’s sake please don’t dry out the turkey!  Did I say “on the table” or “around the table”? Joking….!

Delicata squash are THE greatest winter squash because you don’t have to peel them (the peel is edible), they are sweet like butternut squash and yams, and they are versatile as all heck!  You can roast them just seasoned with salt and pepper, you can stuff them, or you can cut them into slices and eat them like fries.  Have a hankering for chili fries?  Sprinkle on some dry barbeque rub or chili seasoning.  Want something a little sweeter?  Brush them with maple syrup and sprinkle with coarse salt.  Whatever you do – be careful or they won’t make it to the table!  (They make a great appetizer or snack also!)

Delicata Squash

Ingredients for Squash “Chili Fries” (4 servings)

  • 2 delicata squash, washed well (remove any rough spots)
  • extra-virgin olive oil
  • Dry rub for barbeque, or chili powder seasoning
  • Kosher salt

Preheat oven to 400F.  Split each squash lengthwise with a knife, then remove the seeds (as you do with other types of winter squash).

Slice the squash crosswise into ~3/4 inch crescents. Place on an oiled baking pan, or line with parchment paper. Spray or toss the squash with just enough oil to coat the pieces. Sprinkle with kosher salt and dry rub or chili powder.

Roast for 25-30 minutes, turning the squash once so that each side gets nicely browned. Squash are done when browned on the outside – but soft and creamy on the inside.

A couple of live jazz experiences for today’s yummy treat. First up is the genre-hopping, one of a kind Oregon. Formed from players on the early Paul Winter Consort albums, this acoustic jazz/world ensemble is without equal. The 1980 In Performance is a great document of an memerizing band, featuring favorites such as “Icarus” and “Along The Way”.

We’ve featured Oscar Peterson before, and for good reason- he’s one of the best pianists ever. On Trio Live in Chicago he lays down the magic with Ray Brown on bass and Ed Thigpen on drums. With numbers such as “The Night We Called It A Day” and “Whisper Not”, this is pure live magic.

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Paprika-Cumin Marinated Sirloin Steak and Medley of Roasted Squash

Posted on June 19, 2011 by | 5 Comments

Adapted from How to Cook Meat

Paprika Cumin Marinated Sirloin

Last week we splurged and ordered 40 pounds of grass-fed, grass-finished Angus beef for the freezer.  If you recall, I had to do a major freezer clean-out to accommodate the giant beef back ribs I had previously ordered.  I don’t know how, but we managed to squeeze almost all of the “new” beef in the freezer.  Needless to say, we’ll be having a little extra red meat this week to eat up what didn’t fit!

Another fortuitous find was How to Cook Meat, which my sweet husband picked up at the local used book store (shout out to Book Nook).  This tome of meat features a comprehensive discussion of all the different cuts from beef, pork, lamb, and veal…and includes the best cooking methods for each cut and many recipes.  Looking for something different to do with sirloin steaks, I decided to try “Grilled Sirloin Steak High Plains Drifter-Style.”  This recipe appears to be a homage to cowboys of the Old West – although I doubt they traveled with fresh oregano, cumin, and paprika.

Unfortunately, after the grill was started a big thunderstorm blew up with heavy rains and wind.  James bravely manned the grill station holding down the umbrella, with lightening all around and flames shooting out the top of the big green egg.  [No one was harmed during the production of this blog post.]

After calming the fire enough to keep the umbrella from igniting, we opened the airflow back up to cook at 600F.  The steaks were really flavorful, especially for such a lean cut of meat.  I’m sure cowboys would have enjoyed them!

Ingredients (modified from original recipe):

  • 2 10-oz sirloin steaks
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh oregano, finely chopped
  • 1 sprig rosemary, leaves chopped fine
  • 1 1/2 tablespoons paprika (I used a mixture of sweet paprika and smoked sweet paprika)
  • 1/2 tablespoon ground cumin seeds
  • 2 tablespoons grainy mustard
  • 2-3 tablespoons extra-virgin olive oil (EVOO)
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper, to taste

Combine all ingredients in a small bowl, except the steak, to form a thick paste.  Place steaks in a shallow glass dish.  Season with salt and pepper, then coat with the paste on both sides.  Allow to marinate in refrigerator for 2-6 hours, turning occasionally.  Remove from refrigerator around an hour before grilling, to allow to come to room temperature.

Set up a grill for direct cooking at high temperature.  When coals are ready, grill the steaks to medium/medium-rare (or desired level of doneness) – 3 to 4 minutes on each side.

Allow the steaks to rest for a few minutes (with a pat of butter if you wish), then serve them up!

Pitty-Pat (or Patty-Pan) squash were at the farmer’s market, so we sliced one into wedges and roasted it with chunks of zucchini and onions in the oven.  Just add salt, pepper and a light coating of olive oil – roast at 400F until tender and browned.  They would have been good on the grill too, but no one was anxious to get any wetter standing out there in the rain!

That was a meal worth standing in a rainstorm for! And when I came in, dried off, and had some wine, I cued up J.J. Cale’s Troubador, and it felt so good. You’re familiar with Cale, even if you don’t know the name. He wrote “After Midnight” and “Cocaine” (included here), both big hits for Eric Clapton, but it’s Cale’s versions I prefer. This guy ain’t no sprinter, he ambles to the finish line in a warm, relaxed fashion, very bluesy and soulful. If you can make it to the end of the opening song “Hey Baby” without a smile on your face somethings wrong!

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Posted in Beef, Entrees, Sauces, Marinades, and Rubs, Side dishes

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Stuffed Squash (1&8-ball)

Posted on May 20, 2011 by | 7 Comments

Stuffed 8 ball squash

There’s a mini-farmers’ market at one of our favorite spots, Community Q BBQ in Decatur, Georgia.  When we stopped by on Saturday, they had these lovely 1 & 8-ball squash that I have never seen before.  They are plump and round and fit in the palm of your hand.  We picked up two of these, thinking they would be perfect for stuffing.  As you can see…yes they were!

Browsing about on the “food porn” sites to see how to handle these squash, I found this beautiful tribute to “Uncle Bob” by Sara Coyne at Culinerapy. Although in my last post I adopted “Grandpa Bill” for his meatloaf, Sara’s post about her uncle Bob is so personal and moving that I don’t feel it’s my place to simply re-post his stuffed zucchini recipe outright.  Although I have modified the recipe quite a bit, this recipe unquestionably still belongs to Bob Synes and I  encourage you to click on the link and read Sara’s post and uncle Bob’s original recipe.  His instructions are quite amusing in his descriptive and quirky style of writing!

I love this recipe because it has an excellent mixture of savory and sweet tastes.  We will definitely be having this again!  It makes a nice side dish, but would also be a great vegetarian entree.

Ingredients (for 2 squash):

  • 2 “1&8-ball” squash, or fairly large zucchini squash
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons oil (I used a mixture of coconut oil and extra-virgin olive oil)
  • 6 ounces fresh baby spinach
  • 1/3 cup dried fruit (I used dried cranberries)
  • 1/3 cup walnuts, chopped
  • 1/3 cup Parmesan cheese, freshly grated (plus a little more for topping)
  • 3 tablespoons sour cream
  • 1 egg, well-beaten
  • Kosher salt and freshly ground black pepper
  • a few tablespoons of gluten-free bread crumbs, for topping

Preheat the oven to 375F.  Lightly oil a shallow baking dish that will hold the squash.

Saute the onion in the coconut/olive oil mixture over medium-high heat until soft.  Add the garlic and cook for another minute, stirring to prevent the garlic from burning.  Start adding handfuls of the spinach and cook until all the spinach is wilted. Remove from heat and add the dried fruit and walnuts.  Season with salt and pepper to taste, then set aside, uncovered, to allow the fruit to plump up with the heat and moisture.

In the meantime, halve the squash, crosswise.  Since we had two different squash and two people, I cut them in half.  You could also just cut off the tops and cook the caps for a different presentation.  Cut a sliver from the bottom of each half so that they will sit up straight.  (If you are using large zucchini squash, cut off the ends, then cut crosswise into ~2-inch long pieces.) Hollow out a bowl in the center of the squash, removing the pulpy-seedy part.  You can use the squash insides for another recipe, if you desire.

Lightly spray the insides of the squash with olive oil, and season with salt and pepper.  Bake for around 20 minutes or until the squash is just beginning to get tender.  Remove from oven and pour out any accumulated juices.

Place the spinach mixture in a bowl and mix in the Parmesan cheese and sour cream.  Add the egg and mix well.  Or as Sara’s uncle Bob says, “Stir it all madly.”

Spoon the spinach mixture into the squash halves.  Top with bread crumbs and Parmesan cheese.  Bake until the squash halves are tender, but not mushy, and the tops are lightly browned (around 15 minutes).  Serve hot or at room temperature.

“Stir it all madly” might well serve as the motto for today’s soundtrack, Steve Earle. Legendary songwriter, actor and activist, he was for a time his own worst enemy, but has faced his demons and used them to create lasting works of art.

se1We first encountered the outspoken Texan with Guitar Town in 1986, featuring the classic title cut, “My Old Friend the Blues” and the oft-covered “Someday”. Along with Dwight Yoakam, Earle breathed new life into the country genre, but then the trouble set in. Strung out for years on drugs, he nearly partied himself to death.

But then in 1995 he found himself still alive and with something to say, and the result is the wonderful Train a Comin album, more folk than country, and showing that he hadn’t lost a bit of his songwriting ability on moments such as “Hometown Blues” and “Sometimes She Forgets”. From then on, Steve Earle has been recognized as one of the best- and for good reason. se2

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