Daily Archives: 14 December 2018
Today we have another installment from Dorie Greenspan’s newest book Everyday Dorie. As the Cook the Book Fridays group continues to finish up David Lebovitz’s My Paris Kitchen, with the publication of Dorie’s latest in October, we plan to work in parallel and add one recipe from Dorie’s book each month until we can switch our full attention over.
Last week, Dorie visited the Boston area on her book tour. Lucky for me, I met up with Tricia and Lisa at the Harvard Book Store to hear Dorie interviewed by food writer (and long-time friend of Dorie’s) Corby Kummer, followed by a book signing and the requisite photos. It was a delight to meet Dorie again, and I’m always surprised and flattered that she recognizes and remembers me.
This week’s recipe choice from Everyday Dorie is the Roasted Squash Hummus. I love traditional hummus made with chickpeas. I’m intrigued by variations that incorporate other vegetables. I’ve made a beet hummus, which was way to sweet. Winter squash is a favorite here, so I was interested to try Dorie’s version.
First, you roast an acorn squash, not too big, not too small. I liked the technique of quartering the squash and brushing it with olive oil seasoned with salt, pepper, and a touch of cayenne before roasting flesh side down, then briefly broiling, flesh side up to slight char the squash. Once tender, the flesh is scooped out and mashed to make a purée. The base itself was quite delicious.
There are no chickpeas in this hummus, but the typical add-ins, tahini and lemon juice, are added along with a few Mediterranean surprises, za’atar (a sumac, thyme, sesame seed mixture) and pomegranate molasses.
I like all the ingredients, so I wish I could say I liked this version of hummus. Alas, I did not. Howard didn’t either. To begin with the color was off-putting, but the kicker was that the taste was weird. I’m not sure why but we just didn’t find it appealing. Oh well. I won’t hold it against Dorie or her new book. I know there are more delicious dishes in store. Onward to the next recipe!
Maybe my Cook the Book Fridays friends liked it better. You can find out by following their links here.