Tagged with vegetables

Reflections on Thanksgiving, 2011

Reflections on Thanksgiving, 2011

Straddling a small suitcase that just fit under the seat in front of me, full of prepped food on a packed Chinatown bus to Baltimore, the day before Thanksgiving. The same suitcase taken back to NYC, now filled with leftovers and food gifts from Florida. A grown Swedish man carving his first turkey, after learning … Continue reading

Roasted Butternut Squash soup

Source: Bon Appetit, January 1996, Ellen Lebow Retrieved from: epicurious.com, 11/15/10 Yield: Serves 4 A simple recipe that’s forgiving, adaptable, and all about butternut squash. Sometimes, to bring out more sweetness, Curt adds a touch of honey. Milk, cream, chicken broth amounts all adaptable – as I run the roasted butternut squash through the food … Continue reading

Red Salad

Source: Extending the Table – Red Salad Source: How to Cook Everything, Mark Bittman (1998) – Beets baked in foil, hard-boiled eggs The beets turn everything, including the cracks in my fingers, varying shades of reddish-purple. But the flavors stand on their own, and the bits of raw onion are a delicious counterpart to the … Continue reading

Glazed Carrots

Source: Better Homes and Gardens, 75th Anniversary Edition Start to Finish: 25 minutes Makes: 4 servings   Ingredients 1 pound medium carrots, peeled 1 tablespoon butter 1 tablespoon brown sugar Directions Cut the carrots into 1 inch pieces. In a medium saucepan, cook carrots, covered, in a small amount of boiling salted water for 8 … Continue reading

Spiced Butternut Squash with Tupelo Honey

Source: Eric Ripert, Avec Eric Serves 4 Ripert’s recipe calls for chestnut honey, but I used tupelo honey instead. Ingredients 1 butternut squash, approx. 2-to 2 ½ pounds 3 tablespoons unsalted butter, melted 2 tablespoons tupelo honey 1 ½ teaspoons cracked black peppercorns ½ teaspoon ground ginger ½ teaspoon cayenne pepper ½ teaspoon ground nutmeg … Continue reading