Blog Archives

Serve Me for Thanksgiving, Please! {CtBF}

img_4019

Crisps, also known as Crumbles in places where crisps are potato chips, are among my household’s favorite desserts.  I give them a mix-and-match approach, choosing the fruit based on season and the topping based on mood.  There’s an infinite number of combinations.

I never considered the possibility of a SAVORY crumble.  However, this week’s recipe choice for Cook the Book Fridays is exactly that.  David Lebovitz presents a recipe for Butternut Squash Crumble in his book My Paris Kitchen.  I was very intrigued.

This is the perfect recipe for the season.  Local butternut squash has just started to be harvested around here.  All the fresh ingredients were part of this week’s CSA share, farmers’ market purchases, or growing in my backdoor herb garden.  Delightful!

[Side note: One of the most popular varieties of butternut squash is the “Waltham” which was developed in Waltham (the town next to mine) in the 1960s, by the Massachusetts Agricultural Extension Service.]

To create this savory side, first you cook the squash.  Diced squash is sautéed with shallots and seasoned with a generous amount of fresh thyme leaves until the squash starts to soften.  Then the squash is further roasted in the oven.

img_4015

While the squash bakes, the flavorful topping is prepared.  Bread crumbs, stone-ground cornmeal, and grated Parmesan cheese stand in for the flour you’d find in a sweet version.  The butter is cut in until it’s crumbly.  At this point, the topping had a familiar texture, but the addition of an egg ensures that it stays bound together.  The crumble is sprinkled on top of the tender squash and baked some more to crisp up and brown the topping.

img_4016

Well, the verdict is that butternut squash crumble is delicious!  The tender squash and the crunchy topping works well together.  My only quibble is that the two-step cooking of the squash seems fussy.  When I make this again, I’ll either saute the squash until it’s completely tender OR roast the vegetable mixture until tender.  I’ll skip the other step.

As is, the crumble screams “Serve me for Thanksgiving, please!”  Variations on the crumble will also be in the cards.  I’m imagining that roasted root vegetables, singularly or as a medley, are worth a try.  Different herbs in the topping could be extended for a mix-and-match for savory crumbles to complement my dessert combos.

If you want to try this, you can find the recipe on page 215 in My Paris Kitchen.  To see what the other Cook the Book Fridays members thought of savory crumble, check out their links here.

And a very Happy Thanksgiving to my Canadian friends!

Cottage Cooking Club: February

Potato Rosti

I know, it’s March, not February. So I’m a little late. I cooked my selections for Cottage Cooking Club in February, but didn’t plan my time well enough to write my recap post until today. For the past seven months, I’ve joined Andrea of The Kitchen Lioness and a bevy of other home cooks to try out recipes from British chef Hugh Fearnley-Whittingstall’s cookbook, River Cottage Veg, under the umbrella of the Cottage Cooking Club.

I tried out three recipes in February, though many of Andrea’s choice of recipes looked tempting. These were all I could fit in.

First, I made Potato Rösti, the Swiss version of potato pancakes. I actually made them twice because my first attempt failed. This is really the simplest of recipes with just four ingredients: potatoes, salt, pepper, and the cooking oil. The potatoes are parboiled, cooled, then shredded.

How could I mess this up, you might wonder. Well, I think the instructions are a little misleading. I quartered large baking potatoes. The recipe says that after boiling for 5 minutes, they should be just underdone. After 5 minutes, they were much closer to raw than to done, so I decided to cook them a little longer. At 10 minutes, they fit my description of just underdone. I set them aside to cool. Later, when I tried to grate them, they fell apart in my hand. I ended up turning them into mashed potatoes and calling it a night.

On my second attempt, I drained and cooled the potatoes after they cooked for 5 minutes. I didn’t make a judgment call as to how done or underdone they were. In reality, the residual heat keeps on cooking the potatoes. Once cooled, they are much more cooked than when they come out of the pot, perfectly “just underdone”.

This time, the potatoes grated easily. Shredded potatoes are tossed with salt and pepper. Then, handfuls of the potato mixture are fried in oil to make the laciest and crispiest potato pancakes. We loved them!

Potato Rösti served as a side to our Valentine's Day lobster dinner

Potato Rösti served as a side to our Valentine’s Day lobster dinner

I am more accustomed to the potato latkes I make once a year for Hanukkah which start with raw potatoes and also include eggs and flour to bind them together. I enjoyed the lighter texture and pure potato flavor of the rösti. Like the latkes, these aren’t everyday fare, but rösti is definitely a new side dish I’ll add to my repertoire.

Next up was Roasted Squash and Shallots with Merguez Chickpeas which makes an easy and hearty winter weeknight meal. Merguez is a heavily spiced North African sausage, usually made with lamb. This is a vegetarian cookbook, so sausage wasn’t an ingredient. For this recipe, the spice mixture takes its inspiration from merguez. Coriander, cumin, fennel, and caraway seeds plus peppercorns are toasted in a skillet, then coarsely ground. The spice mixture is warmed rosemary, garlic, smoked paprika, cayenne, and salt in oil. Your house will fill with a wonderful aroma.

Can you smell this?

Can you smell this toasting?

In the meantime, cubes of butternut squash and halved shallots are roasted until tender. I didn’t have time to cook my own chickpeas, but canned worked out fine. To emulate drained freshly cooked chickpeas, I warmed the canned ones in some boiling water for a minute or two. To finish the dish, warm chickpeas are tossed in the spiced oil, then served over a bed of roasted squash and shallots sprinkled with chopped parsley. This is a winning dish. Both components of the dish (the roasted vegetables and the spiced chickpeas) could be prepared and served independently, making it versatile as well.

Merguez Chickpeas with Squash and Shallots

This month has been a trip around the world, starting in Switzerland, moving on to North Africa, and ending in Mexico. For the last recipe I tried, I made Magic Bread Dough and formed it into flatbreads for Refried Beans Foldovers. The dough was easy to prepare, though too messy to get a photo because my hands weren’t clean enough to pick up the camera. After stirring water into the dry ingredients, there was still a lot of flour that didn’t incorporate. On faith, I dumped it all onto the counter and started kneading. After a few minutes, all the loose flour disappeared into the dough. Perhaps that’s why this is called Magic bread dough.

My house is really cold right now (55°F during the day) which made me doubt the dough would rise much at room temperature. I took advantage of my oven’s proofing setting which holds the oven at a constant 100°F temperature. I let the dough rise for about 2 hours. It probably could have gone a little longer, but I was impatient. Then, I punched it down and divided the dough into 8 pieces that I rolled out into circles. My circles about 6 inches across, though I wish they had been a little bit bigger. The rolled out dough rests for five minutes and then gets cooked in a dry, very hot skillet to brown both sides. The flatbreads reminded me of pocketless pitas. We weren’t going to eat all the flatbreads at one meal, so I wrapped each one in a dishtowel and let them cool. Once cooled, I stored them (without the dishtowels) in a plastic bag, reheating before using them later.

Refried Beans Foldover

The flatbreads were the base for Refried Bean Foldovers which resemble a cross between a burrito and a pizza. The refried bean filling starts with sautéed onions and garlic. It being the dead of winter, I added canned diced tomatoes with their juices instead of grating fresh ones. Finally, a can of pinto beans is added and mashed for a spreadable consistency. The foldover is assembled by spreading the refried beans on a warm flatbread then topping with sour cream and your choice of extra garnishes. I served with diced avocado, grated Cheddar cheese, diced scallions, and candied jalapenos. Fold and eat! This makes a tasty light dinner and an even better lunch. Now that I’m familiar with the foldover concept, I’m thinking that leftover Roasted Squash and Shallots with Merguez Chickpeas would make a delicious filling too.

You can find the recipes in Hugh Fearnley-Whittingstall’s River Cottage Veg. To get reviews of other recipes the Cottage Cooking Club made in February, check out other posts here. I always find these reviews inspiring and add more recipes to my ever-growing “must cook” list.