Kabocha Squash

This dark green winter squash is also know as Japanese Pumpkin. My introduction to it was through a macrobiotic cooking class. It's a staple of the Japanese diet, and I was enthralled with the nutty flavor at first bite. This preparation uses just a few ingredients, which is the essence of macrobiotic cooking and the way I like to eat food.

I also use kabocha in miso and other winter soups. Its texture is firmer than butternut squash and the skin is edible, too.  Personally, I think the skin tastes best when you roast the squash in the oven with a little olive oil, a drizzle of toasted sesame oil, brown rice or maple syrup, and salt and pepper. This mashed version is a great side dish for Thanksgiving and can be prepared ahead of time.

Japanese-style Kabocha Squash
1 medium sized Kabocha squash, washed, peeled and seeds removed

(select a squash with dark green skin as the flesh will be sweeter)

1 tsp extra virgin olive oil

1/2 small sweet white onion, sliced into crescents

1 cup of water

1/2 tsp toasted sesame oil (I like Eden brand)

Salt and pepper

After you've peeled and deseeded the squash, cut in into 1 inch chunks.

Add the olive and sesame oils to the pan and saute the onions until golden brown. Add the squash and the water. The water should come about 1/2 way up the side of your pan.

Bring to a boil, then cover the pan and allow to simmer for about 20-25 minutes, or until the squash is very tender and most of the liquid is absorbed. (If the liquid cooks out too quickly during the cooking process add a bit more water).  Add salt and pepper, to taste.

I like mine with some texture so I use a hand masher, but you can use a electric mixer to obtain a creamier texture. Add salt and pepper to taste. Allow the squash to sit for at least 15 minutes before serving. It gets sweeter if it sits for a while. This simple recipe brings out the sweet, nutty flavor of this delicious winter squash.

Scalloped Potatoes

I make these about once a year, and it's usually for an annual Christmas dinner we have with close friends. My friend Maryanne is the inspiration, as she's the one who makes them when she can join us. This year I was on my own, and based on the feedback around the table I would say they were a success. You can make them ahead of time, and then finish them off 1/2 hour before serving, so it's a great recipe when you're entertaining. They're always a crowd pleaser!

Scalloped Potatoes:

1 5lb bag of organic russet potatoes

2 sweet white onion (large)

2 bags (12oz) of shredded cheddar cheese

Milk (about 1 1/2 cups)

Wondra Flour

Butter or Earth Balance

Salt and pepper

Peel, wash, and thinly slice the potatoes (about 1/8th of an inch), then place in a bowl and toss with milk to coat. This will keep them from discoloring. Peel and thinly slice onion and set aside.

I use an Emile Henry casserole dish that has a lid, which cooks beautifully. It also makes it easy to transport and reheat. Begin by placing a layer of potatoes on the bottom of the casserole. Add onions, salt and pepper, and a sprinkle of Wondra flour over each layer. It should be just a thin layer of flour. Add about 4 tbsp of milk and about a handful of grated cheese. Then add about 4-5 pats of butter or Earth Balance:

As you add a layer press it down with the palms of your hand to keep the layers evenly distributed. Keep going until you're about 1/2 inch from the top of the casserole. The milk should come about halfway up the side of the baking dish when you peek into the edge of it. You don't want the potatoes completely floating in the milk, as they'll be too watery:

Don't add any grated cheese to the top layer just yet, and be sure to pack it down with your palms. Place the cover on the casserole and bake in a 350 degree oven for about 1 1/2 hours. I use a convection oven so you'll need to add some time (about 15-20 minutes for this first part) if you're using a regular oven. If you're going to transport them remove from the oven now and do the next step when you get to your destination.  Remove the cover and sprinkle with shredded cheddar and bake for another 15-20 minutes, or until golden brown.

Enjoy!

Sausage Stuffing for Leith and Laura

Many years ago, in an old farm house in the village of Cotuit, I prepared roast chicken with sausage stuffing for two lovely young ladies. They recently requested the recipe to prepare it for their Thanksgiving meal. It warms my heart that this recipe, which I adapted from my great grandmother's stuffing recipe, will now pass to another generation of great cooks.

Sausage Stuffing
(This should make enough for an 18-20 lb turkey)
2 loaves of French country or Italian bread (you can substitute a gluten-free white bread)
1/2 large sweet white onion (diced)
Fresh parsley
2 lbs of high quality pork sausage
Chicken stock
1/2 cup chopped walnuts (optional)
2 eggs (beaten)

Break the break into small pieces and place in a large mixing bowl. Saute the onion in butter, or vegetable oil, until translucent. Chop parsley (2 tbls). Remove the sausage from the casing, break it apart, and saute with the onions until just browned (3-5 minutes).  Add the onions, parsley, sausage, and walnuts to the bread. I think the nuts are a key ingredient, but understand that some people can't tolerate them. The stuffing will still be very tasty without them. Add the eggs and enough chicken stock to moisten the stuffing. It should be wet, but not dripping. Wash your turkey and stuff the cavity right before roasting. If you have any extra stuffing you can bake it in a small casserole dish, covered, for 45 minutes. Remove the cover and bake for another 10 minutes to brown the top.

Note: It is perfectly fine to cook stuffing inside the turkey. It actually tastes much better that way. Just remember to stuff the turkey right before roasting. You can also prepare your stuffing the day before. Store it in a container until you're ready to stuff and roast the bird.

Applesauce

Yesterday was our annual applesauce making day. My friend, Lee, who lives near The Big Apple in Wretham, MA, buys the apples and then we manage to carve out a Sunday in October to make the sauce. It's become part of the rhythm of our lives. Both our families, and several friends, are loyal fans, so we put up about four cases (quart jars) each year. I know a quart seems a tad large, but I have a few friends that can actually put away an entire quart in just one sitting. Yes, it's that good. So what's the secret? The apples, of course. We use Macouns and swear by them. The first few years we purchased the choice apples but then realized that they sell seconds, or not quite perfect apples, for a fraction of the cost. It really doesn't matter if the apples have a few blemishes as you cook them until they're mush anyway.

Homemade Applesauce

15-20 Macoun Apples (depends on size, but enough for fill a 12 qt stock pot)

1/4 cup sugar (optional)

3 tbsp cinnamon

1.5 cups of water

Yield: Approximately 7 quarts.

Wash the apples, cut them in half and place in your stock pot. You can fill them right to the top as they will reduce by quite a lot.

Place over medium heat and bring to a boil. Then reduce heat, cover the pan, and allow them to simmer. As the apples start to soften, gently mix them up every 5-10 minutes. Keep covered while cooking. It should take about an hour for them to cook down completely. This is how you want them to look:

Using a food mill, placed over a sturdy container, ladle the apple mixture into the mill and turn until you have just the skin and seeds left in the bottom of the food mill. You'll want to rinse out your food mill after about every three batches that you process. Be sure to use a rubber spatula to scrap off all the remnants that stick to the bottom of the food mill.  This is the pulp that adds both flavor and texture to the applesauce.

This is what it looks like after it's processed through the food mill:

Once your container is full you can pour the applesauce into the clean ball jars. Be sure to mix the sauce well beforehand to ensure that the pulp is evenly distributed throughout the sauce.

Fill the jars 1/2 inch from the top. Place the lids and bands on the jars and process in a water bath for 15 minutes. There are directions for processing included with the ball jars, or check here.

While this is a bit time consuming, it's well worth it. We enjoy applesauce throughout the fall and winter months. It's comfort food, for sure, at our house. Once you try it you'll be hard pressed to go back to the store bought varieties. Enjoy!

Sauteed Apples

Yes, apple season is in full swing here in the Northeast. I am awaiting the arrival of my friend Lee, so we can put up our annual supply of applesauce. More to come on that later. Meanwhile, just wanted to share an easy apple preparation that receives rave reviews in my house. It's a wonderful accompaniment to roast chicken or pork.

Peel, core and slice 2 apples. Macouns are one of our favorites, but you can use whatever you have on hand. Melt 1 tablespoon of butter, or Earth Balance, with 1 teaspoon of vegetable oil. Add 1/2 tsp of cinnamon and 1/2 tsp of sugar. Gently saute the apples until tender. Serve as a side dish. They're also a great treat for kids. Variation: Toss in a handful of toasted silvered almonds. Enjoy!

Green Beans with Crispy Shallots

A few months ago I did a cooking demonstration at Highfield Hall in Falmouth with my very talented nephew, Nicholas Flowers. He's in his junior year at BU attending their hospitality program, and will be pursuing a career as a professional chef. I have no doubt that he'll be very successful. Nicholas contributed this delicious recipe, which makes a lovely accompaniment to lamb, beef, or a roasted chicken.

Green Beans with Crispy Shallots

1 pound green beans, stems removed
2 tbsp olive oil
3 large shallots
2 tbsp butter
Salt and pepper to taste
Juice and zest of 1 lemon

Boil a large pot of salted water and prep a large bowl of ice water. Blanch the beans in the boiling water for about 2.5 minutes, then immediately transfer them to the ice water to stop the cooking. (This step can be done in advance if necessary, but the beans must be removed from the water as soon as they are cool to prevent them from getting water logged.)

Slice 1 shallot, keeping the rings whole and the slices about 1/16 in thick.

 

Chop the other 2 shallots into a small dice.

In a large sauté pan, heat the olive oil on medium-high until hot but not smoking. Add the sliced shallots and cook until dark and crispy.

Remove these shallots from the pan and set asisde.  Add the butter to the pan and when it's melted and hot add the remaining diced shallots. Cook on medium heat for 5-7 minutes until tender but not crispy. Add the blanched beans, and salt and pepper. Add the lemon zest after one minute and cook until the beans are hot. Remove from heat, add the lemon juice and top with sliced shallots. Serve hot. Enjoy!

Update on Nicholas (added 14 Nov 2011): Nicholas graduated from BU's School of Hospitality in 2010 and has landed a job with SAP, the German software company working as a consultant in their retail software division. I guess the restaurant plans are on hold for now. 

Cape Cod Cranberry Sauce

I started this tradition several years ago with my family and a few close friends. Every Thanksgiving I make the sauce and distribute it to a few adoring fans. One friend carried it with her on a trip to Paris for the Thanksgiving dinner she prepared while on vacation. A dear friend in Connecticut tells me that it's just not Thanksgiving without the sauce. My hairdresser in NYC has made it a special part of her holiday meal. I love doing it because it brings me a little bit closer to people that I don't see nearly as often as I would like to.

While you can make just enough for the holiday by cutting the recipe in half, I like to make a larger batch and process it in Mason jars so we can enjoy it throughout the winter. It's a great accompaniment to chicken and pork. Recently, I tried it on a piece of toast with peanut butter and it was pretty good, so I'm sure not a drop will go to waste. 

Homemade Cranberry Sauce

48oz cranberries (4 - 12oz bags)

2 cups sugar (use 1 cup if you like a more tart sauce)

3 cups orange juice

3 oranges peeled and cut into small pieces

Rind of one orange (diced)

3 - 1 Qt ball jars or 6 pint jars with lids and bands

Wash the cranberries and remove any stems or small leaves.

Place in a heavy stockpot.  Add sugar, orange juice, oranges and chopped orange rind.

Bring to a boil and let simmer at a slow boil until the cranberries are very soft.  Some will pop.

Pour into prepared ball jars following directions included with the jars, leaving about 1/2 inch at the top of the jar. (Photo below was taken by Ally Iseman)

Place prepared jars into the water bath and fill until the jar lids are covered with water. Bring to a boil and simmer for 15 minutes.

Remove and allow to cool.  Tighten the bands on the jars.  Cranberry sauce may be stored in a cool place for 10-12 months.  They make a wonderful gift.  Just wrap them in cello and tie with a ribbon.

Waiting for pick-up.