Winter Squash Archive

Wednesday, October 24, 2007

pumpkin butter + pepita granola

pumpkin butter

As if Alex and I weren’t lucky enough to win a trip to Napa Valley for a two-day grilling class on the stunning COPIA campus in August, we also got to meet Elise of Simply Recipes fame. Not only is she as warm, kind and knowledgeable as she comes off on her site, she’s one of those types of people who reach into their bag two minutes after having met you and proffers up a homemade gift, in this case, apple butter made from the early apples grown in her own backyard. “What’s a backyard?” Alex and I asked her, wide-eyed and baffled. Elise smiled politely.

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Thursday, October 18, 2007

pumpkin bread pudding

pumpkin bread pudding

Here is a recipe that every single person should have in their arsenal, and I couldn’t be happier that it is now in mine. After a week of flan that never set and floppy, leaky quiche crusts, there are no words for the serenity brought on by a recipe with TWO steps. Heck, the entire set of instructions tops out around 50 words.

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Thursday, October 11, 2007

butternut squash and caramelized onion galette

butternut squash and caramelized onion galette

I love fall. I mean, I know how decidedly unoriginal that is to say, but I can’t help it. I just want to inhale it, take a picture of every flame-thrown tree, mull over all of its cider and crunch through all of its dried leaves. I have been fortunate enough to marry someone who feels exactly the same way, but the only problem is figuring out how to make fall longer than it is and that solution, my friends, is to drive north to catch the early show.

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Sunday, December 3, 2006

winter panzanella

winter panzanella

Among the few Food Network chefs that don’t terrify me, Michael Chiarello is high on that list; his cooking, style and not overly-aggressive healthfulness fits cleanly with the type of foods I like to make and we like to eat. But, I have yet to make a recipe of his and it is, quite frankly, because he can be such a pain in the ass. The gray salt, the extra-virgin use for cooking, the $218 Balsamic, the fifteen-step recipes and his endless gadgets put me off. Would it still taste good from the kitchen of Simple Folk? Due to some haphazard sense of principle, I never bother finding out.

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Wednesday, November 22, 2006

bourbon pumpkin cheesecake

bourbon pumpkin cheesecake

My sharp-eyed husband caught this bourbon pumpkin cheesecake recipe while I was — typically — flipping through a Gourmet magazine last year. Although it was a total hit at Thanksgiving, my fleeting recipe attention span struck again this year, but as I began hunting for a new and different fall-themed cheesecake it was made clear I’d still be welcome at the table with something else — just a little less so.

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