I recently published a backpacking cookbook. If they carry in my food, I'll cook for them. Bring to a boil and reduce to a simmer for 10 minutes. Add the carrots and saute for another few minutes until lightly softened. Add the onion and garlic and saute for 3-4 minutes. I cook in the woods too! I've made deals with my hiking buddies. Using a large pot, heat 1 tbsp of olive oil over medium heat. We spend a lot of time outdoors camping, hiking and backpacking. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. While the squash and sweet potato are heating in the microwave, heat olive oil over medium heat in a stockpot. Set cubed acorn squash and sweet potato aside. Use a peeler to remove skin and chop into 1-inch cubes. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Turn sweet potato and microwave for 2 minutes. Even the dog knows the command get outta my kitchen! LOL. I tend to take over the kitchen when I get in there. I might make it again, but will add my own improvements if I do. 3 Stars This needed a little *something*something*. I can't think of a single improvement and I will most likely make it again. Ladle into soup bowls and serve.My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. Meanwhile, heat remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over medium heat. Place onto prepared baking sheet, cut side down, and bake in the oven until fork tender, 45 minutes. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Rub flesh and skin of acorn squash with 1 tablespoon olive oil. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. Add in the cayenne, white pepper and the herbs. Stir to combine, then puree with a stick blender. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. Scoop out the seeds with a spoon and discard. Cut 3 pounds acorn squash in half through the equator. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Line a baking sheet with parchment paper. Allow the mixture to stand 10 minutes to soften the nuts. Meanwhile, place the cashews in a small bowl and top with 3/4 of the hot broth. Roast for about 40 min, until the vegetables are cooked but not burnt. And salt and pepper To make all the flavors pop Find the complete recipe with measurements below. Maple syrup It highlights the squash’s natural sweetness. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Toss the onions and acorn squash with oil and salt and spread out on the prepared baking sheet. Cayenne pepper It gives the soup a subtle spicy kick. Drizzle the cut-sides of the sweet potato and squash with 1 to 2 tablespoons olive oil and season with salt. Slice the sweet potatoes in half lengthwise. Scoop out and discard the seeds and guts. Reserve the roasted shallots and garlic with the squash. Carefully slice the acorn squash in half lengthwise. Remove from oven and when cool enough to handle, remove the squash from the skin. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Line a baking sheet with aluminum foil and arrange the squash, cut side up. Cut a flat spot on each end so the squash will sit flat. Cut the squash in half on the equator and remove the seeds with a spoon.
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