It’s a strange day today (day after US elections).
As I have no words or, actually, far too many words, I thought I would just share some strange food that I’ve been making.
The first, the pizza, is an actual recipe (now) and worthy of sharing.
I see cauliflower crusts and zucchini crusts….. I have winter squashes.
In particular I have a lot of spaghetti squashes
Cook the spaghetti squash ahead of time and allow it to cool so it’s easier to handle. It doesn’t need to be hot or even warm for the crust. To cook it cut it in half or thirds the short way, scrape out the seeds, put it in a baking dish, cover, and bake at 400F (200C) for an hour or so, depending on size. Allow to cool enough to handle, then scrape the strands out with a fork. Save any extra for another day.
Spaghetti Squash Pizza
Total time: 30 minutes
- 3 cups cooked spaghetti squash
- 1 egg
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 tsp dried oregano
- parchment paper
- 3 shallots, sliced
- 2 tsp olive oil
- 5 – 6 Roma tomatoes, very thinly sliced
- 3oz (90gr) salami, cut into quarters
- 1/3 cup green olives, sliced
- 3/4 cup (3oz, 90gr) shredded cheese
- Combine spaghetti squash, egg, oregano, and 1/4 cup cheese.
- Line a pizza pan or cookie sheet with parchment paper.
- Spread the spaghetti squash out thinly. I went to the edges of the pizza pan.
- Bake, 400F (200C) for 10 minutes, until it looks dry in the center.
- While crust cooks fry shallots in olive oil until tender and starting to brown.
- Remove crust
- Spread shallots on crust.
- Top with salami, tomatoes, olives and finish with remaining 3/4 cup cheese
- Bake for 10 – 15 minutes, until cheese starts to brown.
- Remove and let rest 5 minutes.
- Slice and serve.
As to the other dishes….
I saw this on Pinterest and thought it looked interesting:
Cut an acorn squash in half, clean out the seeds and roast it cut side down until almost done, about 30 minutes for a small squash.
Then add an egg into each half and roast for 5 – 10 minutes longer. Garnish with bacon or ham.
It was good – but hardly a recipe……
And these are the doves:
I looked online for a clue as to how to fix them. I learned 2 things: They’re small (as doves are wont to be) and everyone wraps them in bacon.
I only found American recipes…..
Well, I didn’t have bacon so dry-cured ham seemed a good substitute and I decided to do them as a starter, being small and all that…..
Mon mari decided to cut them in half and take off the wings and legs as there really wasn’t much there.
I roasted them.
So there they are…. The meat was very dark – my French friends called it noir or black and it really was black. BTW, when I asked them how to fix doves they said ‘Wrap in bacon’. Guess it’s universal.
The verdict? They were really good. We both liked them…. although I was the only lucky one to find shot. Remember, when eating wild birds brought down by hunters with guns…. chew carefully.
I think I over-cooked them though and only 2 ingredients, so, again, no recipe.
And, on that note, I’m pouring a glass of wine. I’m going to sit by the fire and pet my dogs.