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It seems that turning my rustic bread dough into focaccia is a yummy idea. I just pulled it out of the tightly covered glass bowl where it had been rising for 24 hours and placed it directly onto a preheated cast iron pizza pan, poked it with finger holes, and put olive oil over the top. I don't know how long I cooked it. Maybe 15-25 minutes. As usual, started with 50% whole wheat (plus some extra gluten) rather than the base white bread recipe. It was really good. And very much like the bread they use for the bruschetta at Buca. I'm going to make it next summer for bruschetta.

The inspiration for cooking focaccia more like pizza comes from all the "Pizza Bianca" we ate in Italy. Pizza Bianca, according to our guidebooks, is pizza without cheese or red sauce. But in real life, it was more like focaccia. Well, that and a bowl full of dough that we didn't want to take the time to give a second rise and bake in our conventional rustic bread manor, per the recipe above.

Too bad I won't be around to eat the rest of it this week.
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On Tuesday night, I decided to make a squash tureen, like described in Animal, Vegetable, Miricle

Approximate recipe, more photos, lessons learned... )
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Last night Josh and I made Chili Spaghetti (Cincinnati Chili over spaghetti with cheese on top), only we substituted spaghetti squash for the spaghetti. We first saw this substitution of squash for pasta at Chris and Newt's house a few years ago, and I must say neither of us were too keen on the idea at the time. However, Josh and I both really like Chili Spaghetti, but it bothers me that we've never been able to come up with a vegetable that seems to complement it properly.

Well, now we have. Chili over spaghetti squash is certainly different, but quite yummy (possibly yummier, but that's a matter of opinion) and probably a pretty big improvement on the health of the meal.

Yay squash! And on that note, I've signed up for a community garden plot at Epic (though I wont necessarily get one, they are concerned they may have too many applicants and assign by lottery... though I'm trying to figure out how with the bagillion acers Epic owns they can't just make more plots, hopefully they will figure that out). I'm rather excited about the prospect of a garden plot at work. I will be able to go visit it over lunch. I've also been looking at seeds and picked out a dozen or so squash I want to plant (not even counting spaghetti squash). I don't think I'm actually going to plant that many, but it's really tempting because squash is so yummy! And seed savers has seeds available for kinds of squash I've never seen, let alone tasted yet. Mmmm squash...
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(Wont actually eat these for a few more days probably, but I think they are going to be good. Actually, if it's anywhere near as good as I think it will be, I'm going to pitch it to Laura for her vegetarian entree for her wedding... which I have promised to make.)

1 medium butternut squash, halved, seeded, baked until soft
1 cup or so ricotta (the amount that I made when I failed to make mozzarella yesterday)
1 cup or so asaigo
2 tsp salt (less next time, I think)
several shakes cinnamon
several shakes nutmeg
2 eggs

1 12 oz box of jumbo shells
Around 6 cups whatever red sauce is on hand
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(...with the possible exception of the cabbage at the German restaurant in Cincinnati which I was attempting to reproduce.)

  • 1/2 head of cabbage sliced thin 1/4 inch or so (at changing angles to keep the pieces small)
  • 2 apples, cored and sliced thin (I used Wisconsin Cortlands because they are local around here)
  • Some olive oil (enough to saute it in)
  • Some apple cider and red wine vinegars (a couple large splashes each)

  1. Sauteed the cabbage in my 12 inch cast iron skillet with oil for the time it took me to slice up the apples (baring in mind that I am slow at slicing fruits and vegetables).
  2. Added apples as I got them sliced and sauteed for a while longer.
  3. When it started to look done (all the apples looked in danger of falling apart, some already had), I added the vinegars.
  4. Turned the heat to low and waited for the rest of dinner to be ready.

A word to of caution: This much filled my 12 inch skillet to the point where it was difficult to stir. Half as much might be a better plan, especially for more normal sized pans.
sillygoosegirl: (Default)
1 Acorn Squash, cut in half with seed removed.
1 Apple, cut into small pieces (I used a Golden Russet) and placed half in each half of the acorn squash.
Some butter, cinnamon, nutmeg, and salt on top. 
I also put in a little sugar, but would probably try leaving that out next time as it was pretty sweet...
...not too sweet or anything, but I try to avoid excess sugar when not really needed.

Bake at 350 for 1 hour covered (I put them "apple side up" in a covered roast/casserole pan), then 30 minutes uncovered.  (I think next time I'll try a higher temperature.)

Yummy.  Yummy.  Though really, this should be no surprise.  We already knew that both apples and squash are each yummy baked this way on their own. 


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January 2017

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