Article & Recipe:
A celery-soup celebration
It’s a soup based on both the familiar green stalk celery (high on the list of underappreciated vegetables, in my view) and the knobbly white celeriac, or celery root.
Triple Celery Soup
Blog Post & Recipe:
Thai Chicken Stew
Combine the carrots, onions, chiles, ginger, and vegetable oil in a medium bowl and microwave for approximately 10 minutes until the vegetables soften. Transfer the vegetable mixture to your slow cooker.
Blog Post & Recipe:
The World is Not Ready for Bacon Squash Caviar
Now, I do precisely one thing with winter squash. Well, technically two things. I cube it, salt it, oil it, roast it. At this point, I either turn it into a soup, or I don’t. If I chose the former, it becomes Rosemary Squash Bisque, with a supporting cast of pork products, vegetable broth, rosemary, cream, and the tender ministrations of my Cuisinart.
Rosemary Squash Bisque
Article & Recipes:
Put a shoulder into it
A slowly roasted lamb falling off the bone by the forkful, followed by some sweet appley goodness makes for two courses of pure pleasure.
Roast shoulder of lamb with onions and potatoes ... Apple and toffee cake
Blog Post & Recipes:
The Best Reason to Roast Hot Hot Hot
A while back I watched a Jamie Oliver Meals in Minutes show and he was making a roasted chicken dinner in under 30 minutes. Impossible you say... not when you cut out the spine, flatten it and blast it at 500°F/260°C...
Roasted Herb & Garlic Spatchcock Chicken ... roasted butternut ... Roasted Chicken & Butternut Squash Fusilli
Article & Recipe:
Discovering a new squash: The Rugosa butternut
There are many good things about Rugosa, but I especially like that the seed cavity is quite small and the squash is quite large, which means you have a great deal of solid flesh at your disposal for gratins or other dishes with large intact pieces. Another plus is that the flesh is smooth and creamy, like a butternut, but not quite as sweet — rich, but with more chestnut in its bite.
Fried Winter Squash with Gorgonzola Butter
Concept: roast very hot
Blog Post & Recipe:
The Best Roasted Pumpkin Seeds
As I normally make savory pumpkin seeds, I decided this time around to go with a movie theater style pumpkin seed, and wow, am I glad I took this approach.
Video:
How to Cut Hard Winter Squash Without Hacking Off Your Hand
Butternut squash, sweet pumpkins, acorn squash, and all those other tasty but rock-hard winter squashes are coming into season. They can be tricky to cut, but we've got you covered. Here are two video CHOW Tips for getting winter squash cracked open safely.
Blog Post & Recipe:
Brussels Sprout Hash with Caramelized Shallots and Pancetta
The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp. The Brussels sprouts are sautéed then steamed with a little chicken broth. This method makes them tender without over cooking them.
Article:
Tips for Slow CookingIt's easy to convert traditional recipes to slow-cooker versions. Just follow this simple rule from Betty Byrne, test kitchen manager at Hamilton Beach: For every 30 minutes of cooking time in a traditional recipe, cook one hour on high or two hours on low in the slow cooker.
Article:
How to peel and cut up winter squashDon't you get tired of just cutting them in half and baking them with butter and brown sugar? Peeling them gives you many more opportunities. They can be cut into large dice and roasted. They can be cut into small dice, sauteed with garlic and tossed with pasta. They can even be sliced thin, brushed with oil and grilled.
Nb, I've introduced another new tag: 'fungi.'
