Recipe of the week

Delicata Squash with Rosemary, Sage, and Cider Glaze

For another delicious sounding recipe, check this one out. I cannot wait to try this recipe, too.

Delicata Squash with Rosemary, Sage, and Cider Glaze

Epicurious | March 2000

Jerry Traunfeld – The Herbfarm Cookbook

Yield: Makes 6 servings

Ingredients

  • 2 medium delicata squash (about 2 pounds) or other firm winter squash
  • 3 tablespoons unsalted butter
  • 1/4 cup very coarsely chopped fresh sage
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 1/2 cups fresh unfiltered apple cider or juice
  • 1 cup water
  • 2 teaspoons sherry vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper

 Preparation

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

 Source Information
The Herbfarm Cookbook by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Roasted Delicata Squashes and Lady Apples

This recipe sounds so delicious. I cannot wait to try it. Sorry for forgetting to bring it with me to Saturday’s market.

Roasted Delicata Squashes and Lady Apples

Martha Stewart Living, November 2012

http://www.marthastewart.com/940563/roasted-delicata-squashes-and-lady-apples

Prep Time 15 minutes

Total Time 1 hour 5 minutes

Serves 8

Ingredients

  • 2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed
  • 10 lady apples (1 1/2 pounds), cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup plus 3 tablespoons light-brown sugar
  • 6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon fresh thyme leaves

Directions

Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.

Edamame Succotash

Here is last week’s featured recipe. I will be harvesting more edamame (soybeans) tonight to have for sale at tomorrow’s Blacksburg Community Market.

Edamame Succotash

Debbie Lee from Food Network Magazine

Makes 2 cups

Ingredients

2 tablespoons toasted sesame oil

1/2 cup finely diced red onion

1 teaspoon minced garlic (I used a large clove)

2 strips (1 ½ ounces) apple-wood smoked bacon, finely chopped

1 cup (6 ounces) frozen edamame thawed (I used freshly harvested beans from the garden, shelled and rinsed)

1/2 cup fresh corn kernels from 1 small ear (I may have used a bit more than that)

¼ cup small diced red bell pepper (green bells in my case b/c mine are slow to turn red)

Kosher salt and freshly ground white pepper

Directions

  • In a large skillet, heat the sesame oil over medium heat. Sauté the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
  • Add the edamame, corn and bell pepper and sauté for 2-3 minutes. Season with ½ teaspoon salt and 1/8 teaspoon white pepper (or to taste; I used black pepper).
  • Remove from heat and serve hot (seems to me it would also take a-ok cold, too).

Recipe of the week: SOUTHERN TOMATO VEGETABLE PIE

This recipe is AMAZING! We cannot get enough of it. We always make it when fresh tomatoes are in season. Original recipe with my mom’s changes/additions in parenthesis.

SOUTHERN TOMATO VEGETABLE PIE (Southern Living 2005)

4 plum tomatoes (used large tomatoes, whatever amount I wanted)

1/2 tsp kosher salt

6 (or more) bacon slices

1 – 10oz pkg of frozen chopped spinach thawed (15oz of fresh baby spinach (cut in pieces – sauté in butter)

1 cup shredded Italian six-cheese blend (I used feta, freshly grated parmesan cheese, & Italian cheese – didn’t measure)

¾ cup light mayo (only used 1/2 c)

1/2 c canned artichoke hearts drained and chopped (I used Delano brand – whatever amt I wanted)

1/2 c chopped fresh basil (again this is a matter of preference – I use 2 sprigs)

2 green onions thinly sliced (use more if you like)

Dried crushed red pepper

1 – 9 inch frozen unbaked deep-dish pie shell (Marie Calendar’s)

  • Cut tomatoes into 1/2” slices.  Place on a paper towel-lined wire rack.  Sprinkle tomatoes with salt – let stand 20 min & then pat dry with clean paper towels.
  • Preheat oven to 375 degrees – cook bacon in large skillet over med high heat until crisp; remove and drain on paper towels – crumble bacon.
  • Sauté spinach – combine with bacon and next 7 ingredients in a large bowl until blended
  • Spread 1/4 cup (or more) of spinach mixture on bottom of piecrust (I also put some freshly grated cheese too – not a lot)
  • Layer with half of tomatoes; top with half of spinach mixture (or all of it depending on what you care to do) – repeat layers once – cover loosely with foil (I did the last time put some freshly grated parmesan cheese – not too much)
  • Bake covered 375 – for 30 min – uncover & bake 20 to 25 min – let stand 10 min (mine was slightly runny the last time because tomatoes were so juicy, may take more time to set up) – serve warm or at room temp

You can basically do whatever you want to this – i.e. use fresh squash sautéed with asparagus.