after i was lamenting that the grocery store was out of delicata squash, my mom went to the farmer's market and got me FIVE!!! DELICATA SQUASH Y'ALL. i've been on a big winter squash kick for the past month, trying to figure out the perfect squash recipe... and it turns out that delicata squash, by itself with nothing, tastes like the kind of thing i normally have to use a bunch of butter and brown sugar to achieve! it's just unbelievably sweet and creamy. best squash i've ever tasted. (also you can roast and eat the seeds!) Perfect Squash Recipe: get a delicata squash. cut in half and scoop out the guts. place cut side down on a baking pan and roast at 375 for 45 min or until fork tender. literally that's it.
ooh i'll have to look for those, i completely love squash. my fave squash recipe, for butternut squash but i bet it'd be good with acorn or patty pan too: peel your squash (patty pan you could probs leave the skin on), cut it in half lengthwise, and slice it into half moons about 1/4 inch or 1/2 cm thick. excluding seeds and pulp, of course. spray or wipe it with olive oil and sprinkle with salt and pepper. spread in a single layer on a baking sheet; if it's not nonstick, use parchment or foil. bake it in a medium oven (i go 350*f by default, but you could go up or down a fair bit if you're baking it alongside another dish) until it is no longer hard but not yet tender, 15-20 mins. generously sprinkle it with ground parmesan and return it to the oven until it's al dente and the parmesan is crispy at the edges. great side dish, although i often weaken and eat half a butternut all on my ownsome. (the great thing about butternut is you can cut the neck off and use it, and press some plastic wrap smoothly to the cut end of the rest and it'll keep for days without drying out. probably longer but i always use it up before then.)
Wrt yeasted cakes, my mom made an old recipe for tarragon cake a few times which was yeasted. I woulda preferred it without the tarragon but the concept was good.
I have a golden acorn squash that I got because it was too cute not to get (and also on sale because it's Squash Season Babey!) Just gotta decide what to do with it. I'm thinking of something with maple syrup, sage and butter (but first I gotta make cornmeal muffins)
today i randomly remembered a tomato and red pepper bisque with bleu cheese that i had last year at a restaurant that's now closed. i was craving it badly, so i decided to try and recreate it. AND IT WORKED. i was just making it up as i went along, but DANG it's delicious! rich and tangy and creamy and full of good pepper flavor. 3 red bell peppers, roasted and with the skins taken off 1 whole bulb's worth of roasted garlic 2 cans tomato paste bleu cheese cream cheese 1 qt veggie broth milk ground black pepper i simmered the roasted peppers in the broth and some milk to make it deeper for 20 minutes or so, trying to get that bell pepper flavor into the base. then i added the roasted garlic and blended it all up with the hand blender. added the bleu cheese and a little bit of neufchatel and the tomato paste, let it all melt for a little while, then used the blender again to combine it all. a good whisk would probably work here too but i'm lazy. at this point it was too thick so i added milk until it was a good consistency. ground in some black pepper, simmered a few minutes more, enjoyed! i am vague about cheese quantities because it's really a to-taste thing, but i ended up using about 8 oz of bleu cheese crumbles and a slice of neufchatel about 3/4 inch wide.
made these cookies with some alterations! posting them partly because they’re delicious but mostly because of how incredibly gay that blogger is for her friend Hyacinth whose recipe it is. about 45% of the post is just descriptions of Hyacinth’s beautiful hands. I have average hands personally so here’s just a pic of the cookies. if I make them again I’ll add more oats and less sugar, but despite that they’re really good!
The bread my sis makes keeps getting better! Pictured - a slice of the most recent loaf, made in their new long loaf baker. Better sized sandwich slices are excellent, and v cute.
has anyone here ever seen a recipe for pumpkin jelly -- NOT JAM! -- that is to say, a jelled pumpkin spread made with juice rather than puree? i'm trying to figure out whether you need to add pectin. apparently pumpkin is very high in pectin, so if you're making jam, with cut up bits of pumpkin or with puree, you don't need to add any pectin. it will jell just fine. but i have no idea whether, for instance, the liquid squeezed out of too-wet puree would jell with just sugar and lemon juice.
probably not, pectin tends to be primarily in the peel and flesh, so it's likely best to just add extra pectin, it's not like it'll mess with it.
https://www.marthastewart.com/1159971/candied-pumpkin-slices is it just me or does this not say how much lemon juice??? re the 'jelly' -- i used 2 packs of pectin for 9 cups of v sugary pumpkin/ginger syrup with a quarter cup of lemon juice and it did not gel AT ALL. all the advice i can find online about what to do when you can't get jelly to set is "follow the recipe exactly!" and "boil it exactly one minute, no more no less!" which like... no, that's not how ANYONE did it up til now, why won't you troubleshoot? internet jelly people? anyone? nope, just "follow the recipe exactly." oh yeah, the recipe for pumpkin ginger jelly that was definitely a thing that existed. ARGH. so i've got a whole bunch of very delicious syrup. i will be having a LOT of pumpkin spice lattes this winter.
Maybe medieval cooking enthusiasts would have ideas? I’m pretty sure jelly with pectin as a setting agent in some form has been a thing for a very long time. The lattes do sound delicious though.
