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I had one of my big cooking nights last night.  I sat at work all day planning out all the luscious things I was going to make in my tiny galley kitchen.  Working can be such a bummer because I could literally be cooking and making all day long.  Sometimes I really wish I was a stay-at-home Mom, but alals, that is not my life.

My job is a New York anomaly.  I am out at 4:30 pm.  Yes, you read that right, 4:30pm.  I’m home when my friends have hours to go at their jobs, so complaining about the hours I’m missing while at work is really not an option.  But there just doesn’t seem to be enough time!  I have visions of a stocked larder and a kitchen brimming with activity.  My problem is my other vision: I’m a painter, too.  And that is not a light hobby.  It’s completely engrossing and wonderful, occupying much of your brain activity, space and most definitely your time.  And sadly, I’ve barely painted since the weekend.

My solution is to try and get organized.  I’m a great lover of systems.  That is, I love to create them (following them is another thing!).  So I try to group my recipes for optimum efficiency, stocking the larder, fridge and feezer all at once.  Sort of a Pemmican Principal type of thing.  It’s a work in progress, and one I’d like to share with you as time goes on.  I’d also love your suggestions!

In the meantime, here is something delicious I made last night.  We’re right on the edge of the season, so I’m thinking of buying more squash, and putting a bunch in some Freezer Ball Jars.

Butternut Squash and Apple Compote

Adapted from Good to the Grain by Kim Boyce

2 cups chopped, peeled butternut squash

1 pound (about 2) apples – I used Corland

2 tbsp butter

1/4 cup sugar – I use whole sugar

a splash of apple cider vinegar

Melt the butter in a heavy-bottomed saucepan or dutch oven.  Add the chopped butternut squash and saute until the squash is browned on the edges.  Add the apple and sugar to the mix and toss to coat.  Let it cook down over a medium-low flame, allowing it to caramelize slowly.  From time-to-time check on it to stir, adding a bit of water as needed.  My apples didn’t let out a lot of liquid so I needed to add quite a bit.  Just don’t let anything get too caramelized.  After about 20 minutes add a splash of apple cider vinegar.  This is a great addition, it really breaks up the dense sweetness of the squash and apple.  Continue letting it cook until the apple is soft and you can’t stop yourself from eating off your wooden spoon, about 40 minutes.

Dream of it all night and spoon it on your oatmeal in the morning.  And just like that,  you’ve had a serving of veg before 12pm!

And here is my favorite Pin from the last few days.  Chef Fergus Henderson and his wife in their kitchen.  Look how cool these two are!

On Foodie Friday

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