In my humble opinion, the thing that sucks most about getting older is….
Drum roll, please…..
Not being able to eat as much.
There was a time when I had a heaping bowl of mashed potatoes smothered in a quart of gravy for a mid-morning snack (I worked in a restaurant.)
I weighed under 100 lbs (45 kilos, 4 stone) at the time.
I could, and did, eat anything that tempted me. Lunch of a double bacon cheeseburger and fries was often followed by a thick slab of pie – with ice cream, of course.
Now I eat an apple and a yogurt…..
For breakfast I'd have a few donuts (before the potatoes and gravy).
Now I have a, carefully measured, bowl of bran flakes.
I won't bore you with the rest of my typical food intake…. Let's just say we used to play cribbage to see who would pop for the last pizza of the night – before the bar closed.
With practice, I could probably still consume the same amount of food.
Unless I spent my days alternating between eating and running I'm quite certain that I would be mistaken for the Goodyear Blimp inside of a week.
It's hard, when faced with something I truly love, to remember to put the fork done.
It's easier if I make just enough…. So I can eat the whole thing.
I use to pride myself on my iron will power.
Apparently, it's gone missing.
This starter is a light version of an Autumn Pastry I made two years ago.
I used the 'neck' end of a butternut squash for the circles. (I used half circles in the center). They're topped with sautéed forest mushrooms and pecans and surrounded with Sage Cream.
Sautéed Mushrooms and Pecans on Butternut Squash Slices
butternut squash, 24 thin circles or 48 half circles
1/4 cup (28gr, 1oz) pecans
4oz (125gr) mushrooms, forest or wild, if possible I used French cepes
2 tsp olive oil
2 tsp butter
1 tsp soy sauce
1 tsp Balsamic vinegar
1 tsp brown sugar
1/4 tsp paprika
1/4 cup (2oz, 60gr) Greek yogurt
1/4 cup (2oz, 60gr) white wine
1/4 cup (2oz, 60gr) chicken stock
1 tsp sage Clean and slice mushrooms. Heat 1 tsp oil and 1 tsp butter in a medium skillet. Add mushrooms and sauté until tender and starting to brown, about 10 minutes. Add pecans, sugar, soy sauce and vinegar. Stir well to combine, then let sauté for 5 minutes longer. Remove from heat and keep warm.
Peel squash using vegetable peeler or sharp knife. Cut off the neck end as close to the round end as possible. Cut the round end in half and clean out seeds. Wrap in film and refrigerate.
Slice circles off the neck end as thinly as possible. When you can no longer hold it comfortably to slice, cut it in half and slice half circles until you get the amount needed.
Heat 1 tsp butter and 1 tsp oil in a medium nonstick skillet over medium-high heat. Add butternut squash slices in a single layer and sauté 3 minutes per side. When done remove from heat.
Sage Cream: Bring stock, wine and sage just to a boil in a small saucepan. Remove from heat and allow to cool 5 minutes. Stir in yogurt.
To assemble: Divide squash slices and arrange in an overlapping circle on 2 plates. Fill in the center with the half circles. Divide the mushroom / pecan mixture and spoon onto the center. Drizzle the Sage Cream around the edges, sprinkle with paprika and serve.
In addition to the above, for the week of October 9 we have Sesame Crusted Salmon, Chicken Breasts Savoyard, Spaghetti Timbale with Tuna, Pork Tenderloin with Lemon and Capers, Cannellini with Tomatoes and Sage…
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For more recipes visit my internet cook book: Easy Gourmet Dinners