So, here it is the last night of 2010 and I am posting about pumpkin…a pumpkin dish that we had last month, even. Is that wrong? I think one of my resolutions should be to post more!
This is a recipe by Dorie Greenspan from her new book, Around My French Table, which I have been posting about semi-frequently for the French Fridays with Dorie shindig. But, this is a rogue effort and I am even listing the recipe below! Mainly because it is already on epicurious.com and also because I changed it up a little.
I added onion and spinach and skipped the cream (because we had this a couple of days after Thanksgiving and more cream just didn’t seem like something this bunch needed more of). Also, balsamic vinegar with baked pumpkin is delicious. So drizzle some of that on!
Pumpkin Stuffed with Everything Good
Recipe adapted from Dorie Greenspan
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks (I ended up using about a cup of bread cubes and about 1 1/2 cups leftover stuffing, so there was sausage in here too)
1/4 pound cheese, such as Gruyère, . . . → Read More: Is It Still Pumpkin Season? I Hope So! Because Here’s One Stuffed with Everything Good!
Oh my, these were delicious. I know! Cabbage rolls. Crazy! I deviated a bit from the original recipe by baking mine in the oven (just something about pulling a hot and bubbly dish from the oven really appealed to me) and I added cheese (of course). The verdict? jwa had three helpings. Me, a lady-like two.
The rolling below sounds more complicated than it needs to be. Just slap a leaf down on your work area, add some filling and roll. Place in a rectangular baking dish. Do another one. Another one. Another one, etc…If you cook them on the stove top, as the original recipe did, you may want to seal better (like a burrito), but for baking, I just rolled (because that’s how I roll?). The ends were open but all the filling stayed in and it worked fine. Let’s see, I also swapped the parsnip for a green bell pepper, as that’s what I had.
When I baked mine, I did not cover with foil and subsequently, my feta got a bit burned. Next time, I will use foil for the first part of cooking and I’ve added that to the directions below. . . . → Read More: Lamb and Rice Stuffed Cabbage with Tomato Sauce
Red Ridge Farms
5510 NE Breyman Orchards Road
Dayton, Oregon 97114
Last weekend it was cold, clear and sunny, which is a pretty good deal for Portland in December. We took advantage of the weather to head to one of my most favorite place in all of Oregon — Red Ridge Farms in Dayton, OR. It’s part plant nursery, part olive oil mill, part gift shop and part scenic destination/place for outdoor snacking. I drag jwa there at least twice a year and always take lots of pictures.
Here are some from last weekend.
A chilly seat in the sun.
Blue sky and pottery in the distance.
The last of the season’s lavender…
The olives are hanging out elsewhere, but they left their sign behind.
Leaves still golden…
Red hills and Domaine Drouhin in the distance.
Olive plants, in the ground and braving the cold.
Recipes coming up this week (hopefully, if I can get them all posted): Lamb Cabbage Rolls, Ginger Snaps, and Short . . . → Read More: A Couple of Hours in the Sun
The other day, let’s call it “Monday”, I had a MAJOR craving for Pad Thai. I waited a day or two to see if it would go away and when it did not, I turned to the google for an easy way to satisfy this craving. I came across the Alton Brown recipe (which I’ve made before), and while quite good, requires a trip to H-Mart or some other specialty grocery to get all the supplies. Most of the time I’m okay with that, but on a Wednesday after work, I require easier.
Then I came across this recipe in the New York Times by Mark Bittman. “Hey! I have everything already at home!”, I thought.
Then, when I got home, I realized I had no tamarind paste. But…I did have Tamarind chutney (a mix of tamarind paste, sugar, water, spices, etc…) and I decided to just use that (and decreased the honey to just 1 tablespoon). Lazy! But actually, it turned out great. And, as I was reading the reviews later, it seems a lot of people had trouble with the sauce being too bitter and tamarind-y.
So, I would suggest if you are following the recipe . . . → Read More: A Relatively Quick, Pad Thai-Like Dish
This year, we purchased a Thanksgiving CSA Harvest Bag from Sun Gold Farm and while we did use a lot of our produce over Thanksgiving, there have been a few stragglers. This big Sweet Dumpling Squash was one such unused vegetable (we got four and I did use three in the roasted vegetable extravaganza). The other night, I used this one to make some squash gnocchi and it was delicious!
The original recipe used acorn squash and marjoram. Not only did I swap the type of squash, but also the marjoram for thyme. Rebel! I also added garlic and spinach. And I subbed smoked mozzarella for smoked ricotta because I had no idea where to find that.
In slightly blog-post-related news, I used these instructions at (never home) maker and built myself a light box! Very easy and so far I love it. I won’t use it for all my pictures probably, but I did use it here for the title shot. I’ve added a few more pictures that I took with my lightbox at flickr.
Okay, recipe time:
Squash Gnocchi with Thyme: Gnocchi di Zucca
Adapted from a recipe by Mario Batali.
1 1/2 pounds acorn squash (or similar Winter squash)
2 large . . . → Read More: Squash Gnocchi with Thyme