Cooking with Mike: still no food blog
But we're working on it. This is a quick note so that I don't forget - a longer post may follow.
Fall roasted squash
(inspired by Bon Appetit recipe, via Epicurious.
Ingredients:
2-3 acorn squash
~1 cup brown rice (uncooked, 2 cups cooked)
~1/2 cup grapefruit juice
~1/4 cup walnuts
~1/4 cup almonds
~1/4 cup zante currants (or raisins)
~2tsp brown sugar
2-3 cloves garlic, minced.
dashes of salt, pepper, tarragon, basil, parsley, sage.
Cut squash in half, scoop out seeds, put cut-side down on oiled baking sheet (a bit of water helps too), roast for ~35-40min or until tender. When they are done, flip them over and scoop out squash innards until you're left with a shell about 1/4" thick. Depending on how your roasting went, you may want to toss them in for a few more minutes to finish the insides.
At the same time, cook the brown rice (2:1ish ratio with water, a bit of oil). Heat up a large skillet with some oil. Add garlic, nuts, about half the sugar, saute until nuts are coated in the liquified sugar (candied! sort of). Add rice, squash innards, juice and spices and mix until you have a uniform mass. Taste it to see if it needs anything - the spices are imprecise above as you see.
Then stuff your squash! Sprinkle the zante currants on top with the remainder of the sugar, drizzle with a bit of oil, and finish them in the oven. You're probably aiming for a really short time (5-15min) if you're going to fridge them, or longer if you serve them immediately.
As always, if you try it, let me know how it goes!
Gerbil, out.
Fall roasted squash
(inspired by Bon Appetit recipe, via Epicurious.
Ingredients:
2-3 acorn squash
~1 cup brown rice (uncooked, 2 cups cooked)
~1/2 cup grapefruit juice
~1/4 cup walnuts
~1/4 cup almonds
~1/4 cup zante currants (or raisins)
~2tsp brown sugar
2-3 cloves garlic, minced.
dashes of salt, pepper, tarragon, basil, parsley, sage.
Cut squash in half, scoop out seeds, put cut-side down on oiled baking sheet (a bit of water helps too), roast for ~35-40min or until tender. When they are done, flip them over and scoop out squash innards until you're left with a shell about 1/4" thick. Depending on how your roasting went, you may want to toss them in for a few more minutes to finish the insides.
At the same time, cook the brown rice (2:1ish ratio with water, a bit of oil). Heat up a large skillet with some oil. Add garlic, nuts, about half the sugar, saute until nuts are coated in the liquified sugar (candied! sort of). Add rice, squash innards, juice and spices and mix until you have a uniform mass. Taste it to see if it needs anything - the spices are imprecise above as you see.
Then stuff your squash! Sprinkle the zante currants on top with the remainder of the sugar, drizzle with a bit of oil, and finish them in the oven. You're probably aiming for a really short time (5-15min) if you're going to fridge them, or longer if you serve them immediately.
As always, if you try it, let me know how it goes!
Gerbil, out.