If one is good, three is great.
Case in point: Butternut, acorn and zucchini squash soup. Next time you consider whipping up a batch of that old fall go-to, butternut squash soup, consider this delightful remix.
Roasted three-squash soup
You’ll need:
1 acorn squash
1 large butternut squash
1 zucchini
1/2 of yellow or white onion
4 cloves garlic, roasted
1/2 teaspoon curry
1/2 teaspoon [...]
Posts under ‘Entrees’
Squash Soup
Pulled pork, Baklavian treats and aptly named cocktails
Advertising folk and the people who love them are pretty damn fun to hang out with. On the eve of the first day of my new full-time copywriting job, I hung out with some of my favorite people from my old full-time copywriting job.
Marc—marketing guru, general jack-of-all trades, and personal copywriting mentor—was gracious enough to have [...]
Redemption and bear-shaped tostadas
Last week, I made some delicious game-day food for the return of Sunday Football at Jim’s place.
Unfortunately, as a result of Cutler’s awful debut performance, I was too dejected to actually post about it.
Since I went to great lengths to make bear-shaped food, and the Bears redeemed themselves tonight in an exhilarating win, I think I’ll [...]
Squash blossoms, part 2: Squash blossom quesadilla
After squash blossom experiment part 1, I had some unsused blossoms and thought I’d try Paula’s quesadilla idea. Here we go:
Squash Blossom, Onion and Orange Bell Pepper Quesadilla
You’ll need:
2 large tortillas
about 1 cup of mexican cheese (I buy the blended, packaged kind from the store)
6 or 7 squash blossoms
1/4 of 1 chopped yellow onion
1/2 of [...]
Herb Gnocchi with Lemon Thyme Chicken
I have yet to make fresh pasta, for lack of this KitchenAid Mixer pasta attachment, but I thought I’d try making some gnocchi. My Essential Pasta Cookbook has the basic gnocchi recipe, and I made a few adjustments.
Herb Gnocchi with Pesto Parmesan Sauce
You’ll need:
2 large potatoes (about 1 lb)—use old potatoes—supposedly these are more starchy [...]
Crispy pizza crust: part two
I applied the rolling-pin approach to my leftover pizza dough today. It’s definitely the way to go for a thin, crispy crust. I used my great old-fashioned wooden rolling pin. None of that silicone crap.
I cooked the crust first, as with before, and poked a few holes in the dough with a toothpick to prevent [...]
Mystery ingredient revealed
Time to reveal the mystery ingredient:
Ta-da! It’s Eggplant! And this concoction is an eggplant parmesan panini.
I haven’t had eggplant parmesan in a very long time. Perhaps because I tried to make fried eggplant a few years back and it was awful. I blame a bad eggplant.
This beauty, on the other hand, can do no wrong. [...]
Mystery Panini
This mouth-watering panini has a secret. It’s harboring a cleverly disguised, rogue vegetable. Dave wouldn’t eat this sandwich if he knew what was nestled between it crispy exterior. Can you guess the sneaky ingredient? I’ll tell you after Dave takes his first bite.
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Heaven on Crust: prosciutto, arugula and parmesan pizza
This, my friends, is pizza the way it was meant to be:
I first tried this delicious combination in a small trattoria in Turino Italy.
The crust was thin, crispy and warm. The flavors and textures of the uncooked toppings mixed PERFECTLY together: paper-thin slices of rich, salty prosciutto, generous shavings of parmigiano-reggiano, crisp, peppery arugula, a [...]
Recipe relations: pupusas and corn cakes with shredded chicken
Per my post about smart shopping, here are two great recipes that are very closely related, yet pleasantly unique.
We’ll start with the pupusas, but first a background story. It’s quick, I promise.
When I worked at the ad agency, we had several clients in the food industry, and one particular client that did amazing work in [...]
