OK, this is the BEST STUFF EVER! This recipe is part of the American Cooking section, from the Great State of Maine. A simple recipe of bread cubes, butter, blueberries, lemon juice, and brown sugar. Amazing result.
Here’s a warming dish for a cold winter. Acorn squash stuffed with a simple mixture of bread crumbs, sausage, onion, salt and pepper. Squash seeds went out to feed the local squirrels (if they’ll eat them – I’m guessing yes) and extra bread crumbs went to the birds. For some reason we still have robins around, despite the -30F temps lately! Anyway – the Encyclopedia recommends (and the recipe directs) to steam the squash for about 40 minutes. I did 35, and I think they still came out a bit soft to handle for the second round of stuffing them. You can see the breakage on them in the photo. I would recommend maybe 20 minutes for the first round of steaming, then check and make sure they’re getting a little tender but not starting to fall apart. After stuffing you’re going to bake them another 30 minutes, so you don’t want them totally cooked before stuffing. Enjoy!
How many recipes do I have for banana bread? Lots! But this one uses 3 bananas, and as those of you with old bananas know, the key to a banana bread recipe is how many bananas you have to use up. I cut the sugar by a third, as I generally do in all my sweet bread recipes. Yum – I think banana bread is really the main reason I buy bananas. And yes, this has nuts in it too. But you can certainly omit those if you have an allergy.
These delightful pastries use a dough primarily made of butter and cream cheese, very minimally held together with some flour. The filling is apricot preserves. As usual, I mixed it up and used red currant jelly on some of them. For nuts, I did almonds. I’m going to call these triple-threat crescents – gluten, dairy, and nuts all in one! For those who can eat them, though – they are amazing!!! Definitely something you can take to potluck or church socials (with appropriate warning signage).
The 12 volume Encyclopedia of Cookery was “born” in 1966. Somehow, I missed that last year, so here goes – THIS year I’m celebrating its 50th birthday. I grew up with a complete set and my Mom sent it with me when I went out into the world. Some sections in some volumes are very well used, while others have not gotten much attention. If you have a set – join me in celebrating this amazing publication. Each month I will cook 4 recipes from the volume corresponding to that month number. This month, it’s volume 1.
Fried Paneer is my new favorite food. It may be an acceptable no-sweetener substitute for cheesecake. That’s saying a lot!
It has been a long dry spell for me with cooking adventures, but I can say I have made up for it in the last couple of weeks. First, a huge THANK YOU to my teacher for Mexican cuisine, Melissa. We made tamales! Starting with raw and dried ingredients and making the sauces, making the masa, assembling and steaming. Incredible! I always knew something was missing when I had tamales in restaurants! Along the way, we also made the best red velvet cake ever for a friend’s birthday – the recipe is here:
Then, we celebrated the Winter Solstice with adventures in Rwandan cooking with one of our wonderful students. We trekked over to Holy Land in Minneapolis, and procured some goat for Goat Brochettes. However, given that we had more fabulous red sauce from the tamales, we used that on them – and they came out great! We also made Mandazi, and a Rwandan version of refried beans, Ibiharage. What a great way to wrap up a very hectic semester!