A few months ago, I found myself at a local grocery store staring at the colorful selection of winter squash. Out of all the different types of squash, butternut squash was by far the most intimidating to me. Up until this winter, I thought it belonged only in the hands of professional chefs, crafting their fancy raviolis and creamy bisques.
Before I knew it, I had a 4-pound squash in my shopping cart, and it was time to find out what to do with it! Knowing that I wanted to use the squash in a pasta dish, I began searching for recipes and found a lasagna dish on Epicurious. While it was a tasty starting point, I wasn’t completely in love with it. The use of only Parmesan cheese resulted in a lasagna that lacked a creamy texture, and the lasagna topping left the top layer dry and uncooked.
Two months and six pans of lasagna later, I created my perfect recipe. I made some tasty changes to the original recipe, such as the addition of Asiago Fresco cheese. A cheese connoisseur at Whole Foods recommended Asiago Fresco, suggesting that it would melt better than Parmesan but would not overpower the butternut squash. I also added mild Italian sausage to the filling, although you can skip it for a delicious vegetarian version. Altogether, the flavors are simple yet rich: sweetness from the squash and nuttiness from the cheese are bound together by a creamy Béchamel sauce. Also, I really liked serving the lasagna with a simple salad. One of my new favorites is just mache/lamb’s lettuce tossed in a simple dressing of olive oil, lemon juice, and salt + pepper.
After making this recipe for my family, friends, and even FareStart volunteer buddies, I can proudly post this as my lasagna season finale. I hope you can try it for yourself before we’re forced to say farewell to fresh butternut squash! read more…
Thanksgiving is hands-down my favorite holiday. It’s wonderful to take a few days off from work to spend time on what matters most to me: family, friends, and food. Each year, my Mom hosts an amazing Thanksgiving dinner with the traditional fare including (but by no means limited to) turkey, stuffing, cranberry sauce, and…potato dinner rolls! Just as good with leftovers as they are fresh out of the oven, potato rolls are deliciously soft and melt right in your mouth. These rolls don’t really taste like potatoes, but the addition of mashed potatoes gives the dough a fluffy texture.
A Thanksgiving without potato rolls is truly not a real Thanksgiving for my family. My Mom has been making potato dinner rolls for as long as I can remember, and this was the year for me to learn. The pressure was on! read more…
Last Friday, I attended a great event called “Blog Meet Blog” at BoConcept in Seattle. Hosted by the lovely ladies of Needle+Thread and The Clothes Horse, the event was filled with a variety of bloggers, ranging from food to fashion.
The casual setting at BoConcept (actually a furniture gallery), accompanied by tasty treats and great music (DJ Tiger Beat), made for an enjoyable night. One of my favorite samples from the night was Mike’s Hard Spiced Cider. The cider can be served either hot or cold, and both options were equally delicious. Since it’s just a seasonal drink, so I’ll have to stock up before the winter ends! read more…
It’s good to be back in the kitchen and back to the blog, especially in time for my favorite season!
I love autumn for more reasons than just food, but that’s definitely on my list. I’m on the prowl for recipes starring this season’s delicious vegetables: squash, pumpkin, Brussels sprouts… Yes, Brussels sprouts. Unlike the childhood experiences of many I know, mine was without Brussels sprouts. I discovered them for myself a few years ago and absolutely love their slightly bitter and nutty taste. I found a recipe from Gourmet Magazine that does them just right: Seared Sea Scallops with Brussels Sprouts & Bacon.
It’s nearly impossible to go wrong with scallops and bacon. Seared scallops are super simple to make – one reason why I usually don’t order them at a restaurant. The key is to make sure the sea scallops are dry. Any moisture will make it difficult to get that desirable golden sear. read more…
My refrigerator has never been this empty. I had a Lean Pocket for dinner last night. And today, I had scrambled eggs for breakfast. JUST scrambled eggs – no creme fraiche, no chives, no fancy omelet.
Please forgive me (and my poor diet) for the next month. Those who are close to me know what’s been taking up my time, and for the rest of you, I’ll just leave it a mystery (it’s really not that interesting). In the meantime, please use your kitchens to make up for the lack of cooking in my own.
