Monday, November 15, 2010

Butternut Squash Butter + Fall Greens Kimchi


Next week is the last week for our CSA vegetable pick-up. Phew! I love foodmaking, but keeping up with the flood of squash and greens was really a part-time job.

There are seven squashes on those baking sheets, I roasted just as many two weeks ago, and had a new pickup with two more squash on Saturday!

(The veggies on the foil in front are fennel. I was going to roast them and make a fennel-parmesan dip, but they tasted so good roasted in plain olive oil + salt + pepper I ate the fennel straight.)

What did I make with all that squash?

The answer lies with Food52, a food blog hosted by Amanda Hesser and Merrill Stubbs (Amanda is a food writer for the New York Times.) The recipes and photos on their site are phenomenal!

The recipes are all submitted by readers, and the creativity is really inspiring. Let's just say I first got hooked on the site by stumbling across a recipe for "Tipsy Maple Corn": popcorn coated with Jack Daniels + maple syrup + butter + peanuts + pancetta. Yeah.

"Feta Frozen Yogurt with Blood Orange and Mint Granita," anyone? Methinks I could make this a local and seasonal recipe by buying local feta cheese and using my canned fig syrup from the neighbors figs. Reading these recipes really inspired me to make new food combinations and use different techniques.

But I digress. Here is the recipe I actually used from the site this past weekend: "Butternut Squash Butter"

Usually I'm not such a fan of fruit butters, but this spread tastes like you're eating a slice of pumpkin pie. And there is no fat in it! And it was relatively simple to make, although canning the spread in a pressure canner did add a few extra steps for me.

You can click the link above for the full recipe. I will say that it was very handy that Chicken Man had a batch of pumpkin spice flavored stout brewed up. One bottle of beer + brown sugar + honey + maple syrup + a lot of butternut squash = happy mornings and snack time.

Great, so the squash was taken care of. Now what to do with the four heads of cabbage, radishes, and various other greens?

Quick and Easy Korean Cooking has also been a recent inspiration as I search for foods to make during late fall. So, it's kimchi time!

The greens all got chopped and mixed with brine. The mix is sitting in a glass jar on the back porch, slowly fermenting in the cool weather.

Tonight I'm stepping slightly outside the local food arena to get kimchi chili paste + ginger + fish sauce.

Chopped cabbage:

(Chicken Man bought the pomegranates in the background as a nice treat!)

Chopped radishes, cabbage, and I think mustard greens:

The "Quick and Easy Korean Cooking" book has a recipe for kimchi pancakes, a creamy rice porridge called jook, a light and easy broth made from dried anchovies and sprouts... sounds like great winter food.

Can't wait for all this cold weather comfort cooking!

No comments:

There was an error in this gadget


Related Posts with Thumbnails