Squashed

My mom showed up at my place last weekend carrying an acorn squash. She said that she had found it at the Oshawa farmers' market and figured I should have one. I thanked her in a noncommital way, as I've never been particularly fond of squash, mostly due to the effort it takes to extract it from its skin. I then let it sit on my counter for a week while I considered what to do with it.

Dear readers, I roasted it.

And then I made soup.

Roasted squash is exactly 1 billion times easier to work with than a raw squash. And it imparts that beautiful smooth roasty flavour to anything you put it into, like this acorn squash and apple soup.

Acorn Squash and Apple Soup
First:
1 acorn squash, cut in half with seedy inside scooped out and discarded
Preheat oven to 450. Line a baking tray with parchment paper. Lay squash halves cut side down on parchment. Put in oven and roast for 40 minutes or thereabouts.
Remove from oven. Flip squash halves over and use a spoon to scoop out the edible squash - you're scooping it away from the skin. Put edible stuff into a container and reserve. Throw away the skin - you won't need it anymore. Not like you ever did, to be honest. It just got in the way.

1-2 onions, cut up
2 tablespoons of butter (or ghee - I used ghee because I had it at hand)
2 1/2 cups of chicken stock/broth/whatever liquid you like
1 cup white wine
1 apple, peeled and cored and cut into cubes
1 thyme sprig
all that reserved roasted squash
1 tiny pinch of cinnamon
couple shakes of Tabasco sauce
kosher salt and fresh black pepper
2 tablespoons heavy cream

Melt butter/ghee in deep pot over medium heat. Add onions and cook slowly until translucent. Add apple. Stir. Add white wine - allow alcohol to simmer off, then add the chicken stock and thyme sprig. Allow all this to simmer for around 12 minutes or until apple pieces are tender. Add squash - stir till smooth-ish. Drop that tiny pinch of cinnamon in, along with the Tabasco. Season with salt and pepper to taste. Simmer for another 12 minutes or so. Remove from heat.

(seriously, remove from heat. I taking the next step while it was still on the heat, and I couldn't figure out why I was getting boiling hot soup bubbling up at me while blending. Sometimes I'm not very quick.)

Using an immersion blender if you have one, blend soup until very smooth. It'll be really, really orange. Add the cream and stir. It'll be less orange now. Serve with whatever soup accoutrements you wish - a design of cream, a dollop of sour cream, whatever you like really. It's quite mild-tasting, and makes a good starter or a pleasant lunch.

Chicken Soup for the... whatever.

I was going to go there, but then I changed my mind.

Chicken soup rocks. I even like the neon-yellow, skinny noodle Lipton "chicken noodle soup" packets. However, I had an epiphany this weekend when I made chicken noodle soup from a whole chicken and a bag of frozen bones. Sounds delicious, right? Right?

Chicken Noodle Soup Like You Mean It

1 whole chicken breast (bone in)

1 chicken carcass (yeah, it's gross. but delicious. just save the carcass when you make a roast chicken. or go to your butcher and ask for a bag of chicken bones.)

5 carrots

4 celery stalks

4 cooking onions

4 stalks fresh thyme, 2 bay leaves, 6 black peppercorns, 2 smashed garlic cloves, 3 parsley sprigs

Enough water/chicken stock (whatever your preference) to cover the chicken - probably about 2 or 3 litres

Put the chicken + bones + everything listed above into a really big pot. Make sure the chicken is covered by the water/stock by a good half inch. Bring to a boil and then reduce to a simmer for about an hour to an hour-and-a-half. You may need to skim the surface (it's weird, but it's just protein) a few times. Once chicken is done, remove it from the pot and put it on a plate or a cutting board. Remove the vegetables and the sprigs and the bones from the pot and throw them out - this will result in a nice clear chicken broth. Shred or chop the chicken and set aside.

Now:

2 1/2 tablespoons butter

2 onions, chopped

2 chopped carrots

2 stalks celery, chopped

4 sprigs chopped parsley

Shredded chicken

1-2 cups wide egg noodles

1 cup frozen peas

Salt and pepper to taste

Melt the butter in a pan on medium heat. Add the onion, carrots and celery. Cook until the onions are see-through, stirring frequently. Add the vegetables to the pot with the clear broth in it. Add the chicken. Stir and bring to a boil. Add salt and pepper. Once boiling, add the egg noodles and cook for 2 minutes. Add the frozen peas. Taste. Season to your own specifications with salt and pepper. Add the parsley.

Serve, and feel better immediately.

Malai'n around

Best intentions aside, I have yet again neglected this blog. Gah. However, I have an awesome update to it, so hopefully that will make up for my negligence:

Chicken Malai

Chicken malai is a creamy, yellowy curry-type dish. It is North Indian in origin, from what I've been told. It doesn't have to be spicy but it certainly can be - the recipe below can be ramped up with extra fresh or dried chillies.

2 cups or so of chicken - I used chicken breasts, but the curry is more flavourful if you use chicken that has bones

1 onion, ground into a paste

1 teaspoon of garlic paste

1 teaspoon of ginger paste (you can buy these two pastes mixed together - if you use that, use 2 teaspoons)

1 cup of coconut milk (make sure you stir it up)

2 tablespoons oil or ghee

6 whole cloves

1 green chilli pepper (I used Thai birdseye)

1 dried red chilli pepper

1/2 teaspoon of turmeric powder

1 teaspoon each of cumin powder, coriander powder, and ground mustard powder (another option is using garam masala, but only do it if you (a) have made some recently, and (b) are okay with using it when the powders listed above are just as good

1-2 teaspoons of dried methi (fenugreek) leaves

1 teaspoon kosher salt

1/4 cup of whipping cream (not whipped! not whipped! just the cream!)

Heat a kadai or a heavy wok-type or frying pan over medium heat. Pour oil or ghee in and warm. Add cloves and fry till you can smell them. Take the pan off the heat and then add garlic and ginger paste(s) - I take it off to avoid the spitting of the oil. Put back on the heat and fry for a minute or thereabouts. Add the onions - stir. Add the fresh and dried chilli peppers - stir. Finally, add the spice mixture (turmeric, cumin, coriander, ground mustard) - stir. Fry this mixture until the onion turns brown - 2 or 3 minutes usually, but sometimes more. Then, add the chicken and stir to combine. Add the coconut milk, the methi leaves, and then the salt - mix until smooth. Allow to bubble away, cooking for around 10 minutes until chicken is done. If your chicken pieces have bones, it'll take longer - probably about 20 minutes or more. Taste and season accordingly. Serve over basmati rice or with hot roti. Can also serve with Indian-style pickles - carrot, mango, etc.

Remember, if you want this spicier add either another fresh chilli or another dried chilli (or two) during the cooking process. I prefer it spicy but didn't want to scare anyone off by making this recipe crazy hot initially!

Happiness makes one forget...

about things like blogs and keeping track of what's been cooked or enjoyed in the past few months. Blame it on finally finding a great job, or on the processes involved with planning a wedding, but whatever the case is I've been truly lax.

Something rather easy that is also super delicious is a roasted eggplant. I like it best as a side dish to something fish-like (panko-coated halibut or grilled shrimp or 1000 other options), or as a starter to spread on toast that's been rubbed with a garlic clove. It's so easy I am a bit embarrassed to post it here, but I had a hell of a time trying to figure out how to cook it so this represents a small victory in my life.

Roasted Eggplant

2 or 3 small Italian eggplants
2 teaspoons of kosher salt
6 or 8 teaspoons of good olive oil
2 or 3 sprigs of thyme

Slice eggplants in half, then score each half like you were crosshatching it (kind of like a tic-tac-toe board). Press on the skin side of the eggplant to open up the scoremarks a bit, then sprinkle a half a teaspoon of salt into the eggplant (try to get some salt into each of the scoremarks). Leave the salted eggplants out on the counter for 20 minutes. At the end of this time, squeeze the eggplants gently over the sink to get rid of excess moisture.

Preheat oven to 400.

Cover a cookie tray with aluminum foil. Pour a teaspoon of olive oil onto each cut side of the eggplant halves. Arrange thyme sprigs on cookie sheet, then place cut sides of eggplant down on top of the thyme sprigs. Put cookie sheet in oven and roast for 45 minutes or thereabouts.

Let cool a little bit before you eat this or spread it on garlic toast - it's going to be super hot. Enjoyable, but super hot.

"You Can't Win Friends With Salad"

Or can you?

That line is from one of my favourite Simpsons episodes ever - the one where Homer barbecues a pig and irritates Lisa the vegetarian. She brings a salad to the barbecue, and Homer and Bart start a conga line singing, "You can't win friends with salad, you can't win friends with salad".

I made a salad last night for my friend's housewarming party that garnered some pretty decent reviews, so I thought I'd put it here in my first salad-related post.

Baby Greens with Beets, Goat Cheese, and Candied Pecans

Candied Pecans
1/4 cup of butter
2 tablespoons brown or golden sugar
1 tablespoon dark corn syrup
1 cup of plain pecans

Preheat your oven to 425 degrees.

In a frying pan, melt the butter. As it bubbles, add the sugar and syrup. Stir to combine. Allow to bubble again for about a minute. Add the pecans. Combine well. Empty the frying pan onto a cookie or baking sheet (line it with tinfoil - saves a lot of effort) and spread the mixture out into a single layer. Put in hot oven for 5 minutes or so. Take pan out of oven and stir the mixture around again. Place back in oven for another 3 minutes. Remove from oven. Select one of the pecans with a spoon, allow it to cool, and then test it to see if it has that toasty, sugary flavour. If yes, they're done. If no, put back in oven for another 2 minutes - just don't let it burn. Remove from pan and put on a dish or piece of waxed paper to cool. They're great to snack on, too.

Dressing
1/2 cup olive oil
1/4 cup white wine vinegar
juice of 1 squeezed lemon, or a scant tablespoon of bottled lemon juice
1 scant teaspoon kosher salt
ground black pepper, to taste
1 teaspoon dijon mustard or dry mustard
1/2 teaspoon Herbes de Provence (optional)
sugar to taste (some like dressing more sour, others more sweet - start with a scant teaspoon and keep tasting/adding)

Get your whisk out. Combine olive oil, salt, pepper, mustard, and optional Herbes. Stir. Add lemon juice. Stir. Slowly pour the white wine vinegar into the mixture, whisking the whole time. Whisk until you've fully emulsified the vinegar with the oil. It will look smooth and a bit shiny. Taste it to see if it's sweet or sour enough for your taste. If too sour, add a bit more sugar. If too sweet, add a bit more vinegar or salt.

Salad
1 box organic baby greens mix (also goes under the name of Spring Mix)
1 cup of beets (you can either roast and peel them yourself, or get a can - either are good options, but canned is obviously faster/less likely to stain your clothes or kitchen)
1/3 cup of sliced or diced red onion
1 small log of goat cheese
1/4 cup dried cherries
3/4 cup candied pecans
3/4 cup dressing

Combine it all and serve.

Feeds about 4 as a main (add some chicken or shrimp to balance it out), or 8 as a starter or side dish.

Try Pie

Feeding a crowd? Or just a few?

Most people can enjoy a good pot pie. I helped to feed my boyfriend's extended family last week with a variation on chicken pot pie. This recipe is good for about 8 normal servings, but if you're having it in conjunction with other dishes, it can feed up to 25.

Chicken Pot Pie

8 cooked and diced chicken breasts
4 carrots, chopped into rounds
1 onion, very finely diced
4-6 potatoes (Yukon Gold are so pretty you might as well go for them), washed, unpeeled and diced
1 1/2 cups of frozen or fresh peas
1/2 - 3/4 cup salted butter
4-6 tbs flour
4-6 cups chicken stock
1/2 cup of dry white wine (you don't have to use this if you don't cook with wine normally)
1 tbs fresh or dried thyme
sea or kosher salt
fresh black pepper, ground
teeny tiny pinch of saffron if you like it more golden coloured
1 rolled out sheet of puff pastry (I love love love the President's Choice ones which are already rolled out for you, and amazingly tasty - I don't make my own, which may be sacrilegious in the food blog world, but since I can't give you a good recipe, I'll give you a good brand) *the other option here is to cut the puff pastry into circles and use it like dumplings rather than a crust
1 beaten egg

other veggie options (remember, if you add more veggies, add more stock):
turnip, diced
parsnip, diced
celery, chopped

Melt butter in your biggest pot (okay, not like a corn pot, but maybe a bit bigger than a pasta pot) on medium heat. Add flour, stir to make a paste. Let the paste cook till it turns a kind of light brown colour and smells like toasting flour. Set pot aside. You have just made a roux.

In your second largest pot, melt a tablespoon of butter. Add onions, carrots, and potatoes, along with any other vegetables, except for the peas. Do not put the peas in now - they will be mush if you do. Cook for about 5 minutes, stirring frequently.

Preheat your oven to whatever temperature your puff pastry box tells you it needs to cook at. The President's Choice one said 375 degrees, I think.

Go back to your first pot. Turn the heat to medium high. Add the chicken stock slowly, combining it thoroughly with the roux. It should look kind of creamy. Bring to a boil. Add white wine. Simmer again. Add vegetables and thyme. Bring back to simmer, then add the diced chicken. Add salt and pepper to taste, and optional saffron. Allow filling ('cause that's what this is) to cook until the potato seems pretty much done - usually 10-15 minutes. Add peas. If you're using fresh, allow filling to simmer for about 5 more minutes. If you're using frozen, allow to simmer for about 3 more minutes.

Pour mixture into a really big casserole dish. Put puff pastry on top, and spread it out to the edges of the dish. Or, if you've cut it into circles, arrange the circles around the casserole dish - none overlapping. Brush the pastry with beaten egg.

Place casserole into oven and bake until the pastry has puffed up beautifully and turned a gorgeous shade of done. This means brown and kind of shiny. If you poke it with a fork, it will shatter in a flurry of flakiness. Remove from oven and let stand for a minute or two. Cut into however many portions you like.

Tri-tipping Point

Tri-tip steak is one of the least-appreciated, most delicious hunks of cow available for general consumption. Cut from the bottom of a sirloin, the tri-tip is an affordable, tasty addition to your usual steak lineup.

I had two of the long, skinny steaks in the freezer awaiting my return to the city, so I defrosted them yesterday and cooked them the French way - salt and pepper, oil, and a cast iron pan. I also made a spicy herbed butter to melt over them, and then roasted some asparagus with a breadcrumb-parmesan crust and served with an easy heirloom tomato salad. All recipes below. No photos - I forgot to take some as I was too excited - my boyfriend just returned from being away for 2 1/2 weeks so last night was a celebratory supper, too. Nothing says "welcome home!" like a good tri-tip and some asparagus.

Spicy, Herby Butter
1/2 cup of good salted butter
1/4 cup Italian parsley
5 chives
1 tbs chili-garlic sauce (the jar with the rooster on it was what I used)
1 tsp lemon juice - just squeeze a lemon quarter and you'll ge the right amount

Stick the parsley, chives, chili-garlic sauce, and lemon juice into a blender and grind as well as you can.
Melt the butter on the stove. Stick it in the freezer for like 3 minutes to let it cool down a bit. Then remove from the freezer and mix the spicy-herby mixture into it until it's all combined really well. Then stick all of it back into the freezer for another few minutes. Take out and whisk again. It should be getting more solid now. You can pour it into ice cube trays or whatever you find easiest - plastic wrap works okay too, as you can make like a little plastic wrap cup to cover your hand and pour the butter into it, then roll it into a log and wrap it up tight. Refrigerate until you're ready to use it.


Roasted Asparagus with Heirloom Tomato Salad
preheat oven to 400 degrees
20 stalks asparagus
2-3 tbs of breadcrumbs
1 tbs grated parmesan cheese
1 tbs spicy-herby butter (yeah, the stuff you just made)
3-4 heirloom tomatoes
1 small shallot or 1/2 shallot, chopped really small
sea salt and ground black pepper to taste
2 tbs good olive oil
1 tbs red wine vinegar

Put washed asparagus into casserole dish. Sprinkle with breadcrumbs and parmesan. Cut spicy-herby butter into hunks and put on top of asparagus. Put into oven for 10-15 minutes.

Combine tomatoes, shallots, olive oil, vinegar, and salt and pepper in a bowl and let it sit and mingle.

Remove asparagus from oven. Top with tomato salad.


Tri-tip Steak
however much steak you need/want
sea or kosher salt
fresh ground black pepper
vegetable oil

Season the meat with salt and pepper. Heat up your trusty cast iron pan on medium heat. Add vegetable oil and heat. Carefully lay steak on the cast iron pan. Cook roughly 2-3 minutes each side - tri-tip has is kind of rectangular so it's pretty easy to flip. Once you've done that, put the pan with the meat into the 400 degree oven and cook for a further 5-6 minutes for mediumish (more toward medium-rare) meat.

Remove from heat. Top with 1 tsp of the spicy-herby butter and serve. Butter will melt over the meat.

It's a really good, easy summer supper. Use as many local ingredients as you can - Ontario summers are fantastic for produce.