Posts Tagged ‘squash’

Comfort Food Times Two

Soup And A Bun

As I mentioned to DMSinTexas the other day, I spent the better part of an afternoon this weekend flipping through How To Cook Everything Vegetarian in an effort to get inspired.

After a bit of random perusal I gravitated towards the soup chapter, which coincidentally is one of my most favourite kinds of vegetarian meals. As much as I generally love poring over a good cookbook and becoming immersed in it, I’ve come to realize that the only time I cook from a recipe is when baking is involved, and even then I’ve taken to winging it more often than not. Of course, since I have such difficulty following a recipe, I didn’t make anything from the book that day, but it did set a few ideas whirring around my brain.

So, it should come as no surprise to my readers that the first recipe I did make was not technically a vegetarian recipe at all (if only because it contained no vegetables) but rather a bread recipe.  With the aid of a little advanced planning, I managed to turn out a fairly decent version of Bittman’s overnight French baguettes.

But, before any of you start getting indignant and accusing me of copping out and picking something that is only inherently vegetarian, allow me to explain;

I picked the baguettes because a) they’re a pretty decent litmus test for the general usability of a cookbook’s recipes and b) I needed something to mop up the vegetarian soup I decided to invent.

(more…)

Flowers You Can Eat

Dinnah!

The Everyman and I had company over for dinner on the weekend, which necessitated an early morning jaunt to the farmer’s market to procure the appropriate supplies.

Whilst there, I came across some dainty squash blossoms at my regular heirloom tomato stand and though I knew they’d be too “out there” for our guests, I couldn’t resist picking up a clamshell for myself, anyway.

I’ve eaten the blossoms in restaurants before, but never bothered to prepare them at home.  After staring at them in the fridge for a few days, I settled on what I considered would be a complimentary, yet homey stuffing.  A lot of people will tell you that squash blossoms should be stuffed with cheese, or dipped in batter and deep fried, but I say no.  Instead, I modified a stuffing recipe that I often use for peppers, to produce these tiny morsels of delectability.

Blossoms

(more…)

A Little Wisdom And Grace

Admittedly it’s long overdue, considering that I visited this particular restaurant about 5 weeks ago, but as I’ve mentioned several times before, I’ve been super busy lately.

It was probably about 6 months ago I noticed that Grace restaurant had opened down the street from our house.  I was intrigued to go for a visit when I read about it on Sweetspot, but the Everyman wasn’t too keen at the time because their menu seemed devoid of things he would enjoy.  So, as I often do, I bided my time and waited for the menu to change enough to something he would fancy.

Flash forward 6 months later, and this is where he decided to take me for my “congratulations on the first week of your new job” dinner.  Grace is a beautiful, warm, homey space, covered with pictures of the owner’s grandmother (who it happens to be named after).  It was also quite a popular place on a Friday night, with quick and friendly service.  Based on the ambiance of the room alone I would be likely to return.  It gave off an overwhelming feeling of comfort.  If I’d been any more comfortable, I’d have to be wearing bunny slippers and my bathrobe I think.

But, on to the reason we’re all here; the food. First off, even though the menu offerings are outstanding, I have to knock the actual menu.  It has no discernible order, and actually makes trying to order a meal quite difficult.  I mean, if the waitress actually has to explain to you where certain items are meant as appetizers and others as mains, then your menu is obviously not well laid out.  Seriously.  It shouldn’t take 5 minutes to explain the mechanics of a menu (especially when none of that time is being used to discuss the actual food).  Anyhow, I’ll stop ranting now.  The menu design is bad.  Enough said.

The food more than makes up for it though.  I chose to order the pork charcuterie of the day, which turned out to be a porcini dusted pork belly on a parsnip puree.  It was absolutely outstanding.  I wished at the time that I knew more about cooking pork belly so that I could replicate that kind of texture and unctuousness at home.  The Everyman had ordered a French onion soup with Gruyere crostini, but being that he doesn’t eat a great deal of French onion soup (or seem to be much of a fan of it) he was a bit flummoxed by the overly hard crostini floating on his soup.  The flavors were definitely there, but -10 points for ease of use.

For mains the Everyman had a striploin with mushrooms, sunchoke and celeriac gratin, and some sauteed greens.  The Everyman was happy; if red meat or bacon are involved, he’s pretty easy to please.  I particularly enjoyed the bite of sunchoke and celeriac gratin that I stole off his plate while he wasn’t looking.  It reminded me of something similar we’d had at Eigensinn over the winter.  My main was a roasted pheasant with a chestnut and parsnip tart and some roasted brussels sprouts.  I’ll start out by saying that I’m not a fan of the parsnip at all, and yet, that night I enjoyed two dishes with parsnips components in them.  The tart was by far my favorite part of the plate, although the brussel sprouts were a close second.  As I’ve gotten older I find that I enjoy brussels sprouts more and more.  I even invented an amazing roasted brussels sprout and squash soup recently which I’ll post a recipe for at the end.  The pheasant was quite nice too, but there were sections of it that I wouldn’t eat because they were much too rare for my taste and frankly tasted weird.  But overall, the meal was entirely pleasant.

(more…)