We’ve been doing plenty of cooking and baking recently, but I’ve been remiss in posting about any of it, mostly because we eat it too quickly to take photos. So this post will be sans photos.
-Pop-tarts from the Flour book by Joanne Chang (filled with apple-maple jam that Dad brought from a farm stand in Vermont, mmm)
-Purple Plum Torte from SmittenKitchen (who got it from The Essential New York Times Cookbook) – We used 6 regular smallish-medium plums instead of twelve Italian plums, otherwise we just followed the recipe. And it was INCREDIBLE.
-Butterscotch- and Chocolate Chip Cookies – from the Tollhouse recipe for chocolate chip cookies, but with the following changes: used 1 cup AP flour and 1 cup whole wheat flour instead of 2 1/4 cups AP flour; no nuts; replaced over half the chocolate chips with butterscotch chips. (It turns out I have hit that age where butterscotch is unpleasantly sweet. Fortunately we gave most of these away at a neighborhood gathering.)
–Beer Bread, again
-Butternut Squash/Spinach/Caramelized Onion/Cheese casserole (see recipe below)
–Potato Leek Soup, again
–Guinness Ice Cream and Pretzel Cups (ice cream recipe tweaked slightly using America’s Test Kitchen ice cream recipe)
-Angel Food Cupcakes from the America’s Test Kitchen recipe for Angel Food Cake (just cut the baking time down from 50-60 minutes to about 20 minutes)
I would like to state for the record that we have also been eating a lot of kale.
Now for the butternut squash casserole “recipe” (“recipe” in quotes because these amounts are not exact nor hard-and-fast):
2 butternut squashes, peeled, de-seeded, and cut into 1/2″ inch chunks
2 yellow or white onions
About 9 oz. fresh spinach
1 cup grated cheese (we used a gruyere-cheddar blend from Trader Joe’s, left over from making a Broccoli Leek Quiche, but goat cheese also works very well)
olive oil, salt, and pepper
butter, balsamic vinegar
Preheat the oven to 425 F. Prepare your squashes into bite-size pieces; toss with olive oil, salt, and pepper. (For the amounts stated above, we used one 9×13″ Pyrex dish and one 8×8″ Pyrex.) Roast the squashes for about 40 minutes, turning once or twice, until they can be easily pierced with a fork. While the squashes are roasting, slice the onions and saute them in a pan over medium heat with the butter (or olive oil, if you prefer). Once the onions have softened, splash a little balsamic vinegar into the pan, stir, and keep cooking over medium-low heat, about half an hour altogether. Have the grated cheese and fresh spinach ready.
As soon as you take the squash out of the oven, scatter the spinach over the top and mix them together. The spinach will wilt nicely. Add the onions and cheese and serve warm.
Happy Thanksgiving week, everyone! Safe travels and stay warm.