For the next while, you'll never now what you might see on "My One Thing"!!! Ho ho ho :)))
Tuesday, April 17
Now...............
Apr: Roasted Acorn Squash with Soy-Maple Glaze
I also said I'd give you this recipe. I received it from my aunt and it's quite good, especially like I said with the curry. The porous flesh of the squash will soak up the glaze and its flavor will infuse the entire vegetable.
2 tbsp oil (olive or vegetable)
2 lb Acorn Squash (1 medium or 2 small)
Salt and Pepper
for the glaze:
3 tbsp 100% maple syrup
2 tbsp soy sauce
1/2 tsp grated ginger
Preheat oven to 400ºF.
Cut the squash in half and remove the seeds. Brush the oil all over the cut sides of the squash and season them with pepper and a little salt.
Place the oven rack in the lower-middle position in the oven. Place the squash, cut side down, on an oiled sheet pan and place in the oven. Start checking for doneness after about 20 minutes. Cook until a skewer inserted into the squash meets little resistance.
While the squash is cooking, stir together the glaze.
Remove the squash from the oven and cut each side in half (if you are using one large squash, cut each half in half then in half again...got that?). Flip it cut side up and brush with the glaze. Return it to the oven for another 5-10 minutes until the maple mixture begins to caramelize. Brush another time with the glaze during the final cooking.
Serve each person a section.
Place the oven rack in the lower-middle position in the oven. Place the squash, cut side down, on an oiled sheet pan and place in the oven. Start checking for doneness after about 20 minutes. Cook until a skewer inserted into the squash meets little resistance.
While the squash is cooking, stir together the glaze.
Remove the squash from the oven and cut each side in half (if you are using one large squash, cut each half in half then in half again...got that?). Flip it cut side up and brush with the glaze. Return it to the oven for another 5-10 minutes until the maple mixture begins to caramelize. Brush another time with the glaze during the final cooking.
Serve each person a section.
Apr: Curry Powder
I sort of promised you this recipe so here it is. It's from the CIA's book, "The Professional Chef".
Makes about 1 ounce
3/4 0z cumin seeds
1/3 oz coriander seeds
1 tsp whole mustard seeds
4 small dried red chilies, or to taste
1 tbsp ground cinnamon
1/4 oz ground turmeric
1 tbsp ground ginger
Combine all the seeds and chilies. Roast in a 350ºF oven for 5 minutes. Remove and cool slightly. Split the chilies and remove the seeds.
Grind the whole spices, ground spices, and chilies in a spice mill or with a mortar and pestle until evenly blended.
NOTE
Add paprika, cloves, or fresh curry leaves to the blend if desired.
MY NOTE
An old coffee grinder like this one really comes in handy when grinding whole spices. They are very fast and efficient for the task.
Monday, April 16
Updated picture
With Spring upon us I found this picture to be rather fitting. Although I think I didn't necessarily "update" it, in the truest sense of the word (:
Edit:
Wow, speaking of updating, I noticed I havn't posted here for over a month! How about that?!
Tuesday, March 6
hi
Admittedly, February was a rather low time for my blog. Sorry if I let you down. I'm hoping that maybe you had an opportunity to try one or two of the recipes I've already posted.
I was thinking about posting a couple more recipes then take yet another break (from the recipes) for a little while. I may post on various other topics during this "break".
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