Sunday, September 29, 2013
This is my first choice from The Oregonian Cookbook.
Here on the coast we are currently in "storm mode", the typhoon in Japan has caused a storm to roll in on us a couple months earlier than normal. Fall is my favorite season of all, since it's packed full of fabulous dishes, yummy root vegetables, holidays, football and so much more. Ok I've babbled enough...on to the food!
OH! One more thing. I had a fresh butternut squash at home, so that's what I used instead of the frozen squash it calls for.
Glass Measuring Cup
Whisk (wooden spoon will work too)
3 cups low-sodium chicken broth
2 (10-ounce) packages frozen cooked butternut squash
1 cup unsweetened applesauce
About 1 teaspoon salt, or to taste
3 tablespoons granulated sugar
1 teaspoon ground ginger, plus additional to taste
1/2 cup whipping cream
Makes about 6 cups
In a medium pot over medium heat, combine the broth and frozen squash. Cook, spooning the broth over the squash, until the squash has defrosted, about 12 minutes. Add the applesauce, salt to taste, sugar, and ginger; whisk to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low, add the cream, and simmer gently for 30 minutes. Taste and season accordingly.
Saturday, September 7, 2013
I absolutely love a big bucket of steamer clams soaked in garlic and white wine. However, it gets a little expensive to be going out every time I crave some clams.
Dutch Oven (or large stock pot)
Liquid Measuring Cup
2T Grapeseed Oil (or peanut, or canola)
4 Cloves Garlic, roughly chopped
1 Mdm. Onion, chopped
1 Bundle Asparagus, trimmed and chopped
2 Mdm. Tomatoes, chopped
1C. White wine
3 Dozen steamer clams
2C. Water (clam juice can be used if you really like that "clamy" flavor
Salt and Pepper
1/2C. Melted Butter
Rinse and clean clams, make sure to discard any that are open.
Heat oil in pan on medium heat. Saute onion and garlic until translucent (about 2 minutes).
Add in asparagus and saute for 2 minutes, now add in tomatoes and wine. Let simmer for about 2 minutes so flavors can meld and alcohol can have the chance to cook down. Add in clams and water, cover and simmer for 10 minutes or until all the clams have opened. Discard any clams that do not open.
When clams have opened remove them to serving dish, and add in melted butter and salt and pepper to taste. Pour broth over the clams and serve with toasted bread.
Wednesday, September 4, 2013
So...I have a cookbook addiction, and I'm willing to admit it. I was staring at this wonderfully full case of beautiful cook books last night, and it hit me! I don't use these nearly as much as I should for how many I have, and how much money I've spent on them all combined. So, while chatting with my roommate we have both come to the conclusion that I should cook my way through the Oregonian Cook Book (yes I know something like this has been done before). Since we live in Oregon, that seemed the logical place to start. Perhaps I will deviate occasionally, and toss in a recipe from one of my other cook books on the shelf. If you (the readers) see a book that you would like me to either cook my way through, or toss in a recipe from here and there...please, now is the time to speak up (or write up). There is no deadline for this project, it mainly just to force me to use all these wonderful cook books I have and perhaps find my next favorite recipe.
Last night I made the Salmon Burgers from the Oregonian Cook Book, and I shall do a post of it later on today.