Wednesday, October 14, 2009

Pan-Fried Gnocchi with Sage

Mmmmm....squashy! Not the ones you've had too much of all Summer...these are their hardier bros. Yep, Winter squash! I've had a couple of  these squash hogging up my hanging produce basket for over a week, it just wasn't the right time yet. But when the wind picked up the other day, and it was perfectly chilly outside, I knew it was time to turn the oven on. I roasted an acorn squash (I'm testing a recipe using these, not successful the first go round) and the butternut squash used in the recipe. I just rinsed them, sliced them in half, scooped out the guts, then drizzled them with olive oil, sprinkled them with salt and pepper, cut side down on a lined cookie sheet, and threw them into a preheated 425F oven. I tend to just check on them after about 20mn or so, and let them go a bit longer if you can't easily pierce it with a fork. The squash gets soft without losing all it's texture and it gets delicious carmelized bits. Roasting the squash is the hard part, now it's smooth sailing. I like to roast my squash a couple days ahead (or a couple at a time) to make it easier for weekday meals.

Sunday, October 11, 2009

The elusive macaron.

No, I don't mean macaroon, the sweet haystacks full of coconutty love, though I adore those. Nor do I mean the other macaron, Parisian style sandwich cookies, as beautiful as they are tasty. Nope, worrying about whether or not my cookies have "feet" is just something I'm not prepared for. I'm talking about the OTHER macaron, it's almondy, chewy and not too sweet. They come from a village in France, St. Emillion, where they are famous for these little guys and their wine....

Thursday, October 8, 2009

Soup weather

It's hitting that point in Portland where it's getting dark earlier, there's more of a chill in the air, and you wanna stay in bed and snuggle just a little bit longer in the morning. To me, this means soup time. A nice comforting bowl of soup can warm me up quicker than our heater can, and costs less too! I was reading this post and I knew I just had to make it. With some revisions of course! I had some cauliflower to use up, so I decided to roast it, and ladle the soup over the top instead of using the crusty bread (although it looks amazing, I just didn't have any).

I took Heidi's adaptation of Richard Olney's recipe and varied it a little, because I just can't seem to make a recipe exactly as it's written. It's a real problem of mine.