(no subject)
so ross and i got the dates mixed up. his family descends on us next weekend, not this weekend.
there is a part of both of us that would like it to just be over with.
yesterday we hung out with jerad and rachel and then went out to see The Illusionist. it was good. very very good. edward norton does a fabulous job creating a character with body language and posture - sure he talks too, but a character like his has to remain mysterious, so you wind up taking a lot more in from how he moves. it was totally different from the other characters i've seen him play, and totally fabulous. the writing of this movie is wonderful and the music is all done by phillip glass, which works very well for the film, although it is not the sort of thing i would listen to in my free time outside the movie. it is done by a little known producer and edward norton is the biggest name on the list, so it's not getting nearly the press it deserves. it's a great love story and a great mystery story and i highly recommend it.
Squash With Couscous
Serves 4
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
2 tablespoons olive oil
1 medium onion, cut into 1/2-inch cubes (about 1 cup)
1 garlic clove, minced
1/4 teaspoon each ground ginger and ground cinnamon
3/4 teaspoon ground cumin
Salt and freshly ground pepper
1 pound butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups)
1 tablespoon tomato paste
1 1/2
cups low-sodium canned chicken broth
2 teaspoons freshly grated lemon zest
3/4 cup couscous
1/3 cup golden raisins
1. Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
2. Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
3. Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.
Butternut Squash Muffins
Flavorless vegetable oil spray (or grapeseed or rice oil in a mister or spray bottle), optional
1 pound butternut squash, peeled, seeded, and cut into small cubes (about 3 cups)
1 teaspoon coarse sea salt
8 black peppercorns
2 cinnamon sticks
2 tablespoons coriander seeds
4 cups freshly pressed apple juice (or apple cider)
1 cup raw cane sugar
2 large egg yolks
1/2 cup homemade applesauce
1/4 cup grapeseed or rice oil (heidi note: I used room temp. clarified butter)
4 large egg whites
2 cups spelt flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1. Preheat the oven to 350F. Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.
2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender,
3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.
4. Transfer the squash and reduced juice to a food processor and process until smooth.
5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.
6. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.
7. in another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.
8. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.
Makes 12 muffins.
there is a part of both of us that would like it to just be over with.
yesterday we hung out with jerad and rachel and then went out to see The Illusionist. it was good. very very good. edward norton does a fabulous job creating a character with body language and posture - sure he talks too, but a character like his has to remain mysterious, so you wind up taking a lot more in from how he moves. it was totally different from the other characters i've seen him play, and totally fabulous. the writing of this movie is wonderful and the music is all done by phillip glass, which works very well for the film, although it is not the sort of thing i would listen to in my free time outside the movie. it is done by a little known producer and edward norton is the biggest name on the list, so it's not getting nearly the press it deserves. it's a great love story and a great mystery story and i highly recommend it.
Squash With Couscous
Serves 4
Raisin-accented couscous is the perfect accompaniment for this saucy squash, spiced with cinnamon, ginger, and cumin.
2 tablespoons olive oil
1 medium onion, cut into 1/2-inch cubes (about 1 cup)
1 garlic clove, minced
1/4 teaspoon each ground ginger and ground cinnamon
3/4 teaspoon ground cumin
Salt and freshly ground pepper
1 pound butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices (about 2 cups)
1 tablespoon tomato paste
1 1/2
cups low-sodium canned chicken broth
2 teaspoons freshly grated lemon zest
3/4 cup couscous
1/3 cup golden raisins
1. Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
2. Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
3. Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.
Butternut Squash Muffins
Flavorless vegetable oil spray (or grapeseed or rice oil in a mister or spray bottle), optional
1 pound butternut squash, peeled, seeded, and cut into small cubes (about 3 cups)
1 teaspoon coarse sea salt
8 black peppercorns
2 cinnamon sticks
2 tablespoons coriander seeds
4 cups freshly pressed apple juice (or apple cider)
1 cup raw cane sugar
2 large egg yolks
1/2 cup homemade applesauce
1/4 cup grapeseed or rice oil (heidi note: I used room temp. clarified butter)
4 large egg whites
2 cups spelt flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1. Preheat the oven to 350F. Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.
2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender,
3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.
4. Transfer the squash and reduced juice to a food processor and process until smooth.
5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.
6. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.
7. in another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.
8. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.
Makes 12 muffins.