Monday, December 13, 2010
Tuesday, December 7, 2010
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer).
In the proportion of two parts sugar to one part water, melt sugar over low heat, stirring constantly with a wooden spoon until the sugar turns liquid and browns to the degree desired.
Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, or cooked on the stovetop, until the sugar melts and caramelizes.
Friday, December 3, 2010
Monday, November 29, 2010
Thursday, November 25, 2010
To bake either Acorn or Butternut simply cut in half lengthwise – you will need a heavy-duty chef’s knife because of their thick skin and bulk, remove the seeds and strings with your fingers and a spoon.
Place halves on a cookie sheet or in a baking dish cut side up, put a dollop of butter in each cavity, salt and pepper the fleshy parts, cover each half with tin foil. Place in an oven pre-heated to 400 degrees for about an hour, although it could be more or less depending on the size of the squash.
Test for doneness by piercing with a fork (think baked potato) to make sure they are soft all the way through. Remove and serve.
If you would like to entice the children, or you prefer a bit of extra sweetness yourself, you may replace the salt and pepper with either honey or maple syrup (please use the real thing!) Place a spoonful of either into the cavities with the butter. When the squash are cooked through, drizzle some of the melted goodness over the ends (particularly for the Butternut) before serving.
Squashes also make delicious soups; the Internet is literally stuffed with recipes. Emeril (Bam!) has a wonderful Squash Soup recipe, but I think my Mom’s Butternut Soup recipe is the best.
JANE'S BUTTERNUT SQUASH SOUP
2 large Butternut Squash
4 Tablespoons Butter
2 Onions sliced
4 - 5 apples - mix of tart and sweet
Cut Squash in half, remove seed and place face down on a cookie sheet. Bake (@ 400 until soft, cool a little so you can handle.
While squash is cooking, melt 4 Tablespoons butter in stock pot.
Add onions, let simmer while you cut up seed and peel apples, add to the onions in pot. Cook all until tender. Scoop cooked squash from skin and add to mixture. Stir until all is blended and warmed through.
Stir in 2 cups of fresh cider, keep cooking. Salt and pepper to taste.
Put mixture through a Food Mill, or use a food processor to blend soup. If soup is too thick, add cider. If runny, cook down a little.
Add grated fresh nutmeg to taste and serve.
The wonderful thing about this soup recipe is that you can freeze in containers or ziplock baggies for future use. It is certainly one of my favorites. I hope you enjoy it too.
Saturday, April 17, 2010
This is a dish that is not as popular in the United States as it used to be, and I’m not sure why. There are many variations of pickled egg recipes, but this small batch recipe is quick and easy. There is no sugar added so the eggs remain tart.
Eat them sooner instead of later, and get creative by adding them to a tossed green, potato, or tuna salad.
If you like trying foods a little outside the box, this recipe is for you; besides millions of great-grandpas can't be wrong!
1/2 cup White Vinegar
1 Cup Water
2 Tablespoons Kosher Salt
2 teaspoons Pickling Spice
1 Onion, sliced
5 Black Peppercorns
Place eggs in a large pot and cover with cold water. Bring water to a boil and cook eggs for 5 minutes, remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes longer. Remove from hot water, drain add some cold water, let rest a few minutes, then peel and place the eggs into a 1-quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil. Carefully ladle hot liquid over the eggs in the jar. Place slices of reserved onion on top and seal the jars. Cool to room temperature. Refrigerate for at least 2 days before serving. Keep refrigerated after opening.
Friday, March 19, 2010
To find out more about the Slow Food Organization, check out: http://www.slowfoodusa.org/
Slow Food’s Hudson Valley branch can be found here: http://www.slowfoodhv.org/