I had a limited vegetable diet before I moved to this side of the pond: asparagus, beans, peas, corn, carrots, broccoli, cauliflower, spinach, red & white kidney beans, rutabagas (a Norwegian thing)….
I ate pumpkin, of course, but only in pie.
Since I’ve lived here … Continue reading.....
Two pumpkin recipes in one week?
Yes, that is correct.
For my US readers who are now (or will be soon) thinking about Thanksgiving dinners and Thanksgiving menus I decided to get two of my favorite pumpkin recipes posted early.
Since we have rather a … Continue reading.....
I’m calling this Pumpkin Gratin because, this time of year, any post with the word ‘pumpkin’ in it gets a lot of notice.
I suppose I could have also used ‘pumpkin pie spice’ but I don’t have any.
That’s not something readily available here as … Continue reading.....
I have a love-hate relationship with spaghetti squash…..
I love eating it but I hate cooking it.
First – it’s hard.
I use my big cleaver and a mallet to cut it.
Second – it has to be scraped out twice. The initial … Continue reading.....
Once again it’s time for the Secret Recipe Club.
It’s also the last time…..
Sadly, after this month the group will be no more.
I’ve been a member for a bit more than a year and a half and in that time I’ve discovered … Continue reading.....
Butternut squash are big.
Well, at least the ones I grow in my garden are big. They usually supply us with a vegetable side dish for 3 or 4 meals.
A little advance planning makes at least one of those easy.
You can either use … Continue reading.....
The heavy mallet mon mari uses for pounding reluctant floorboards into place is back in my kitchen.
It’s winter squash season again.
My heavy cleaver is perfect for cutting the squashes in half but, sometimes, it needs a little help. Rather than damage my cleaver … Continue reading.....
Ready for the July edition of the Secret Recipe Club?
This month I explored Mother Would Know.
Indeed…. she would. But that’s another subject entirely.
Laura, the author of Mother Would Know is both a mother dispensing culinary advice and a daughter requesting … Continue reading.....
Apparently, I’m slowing down.
Well, at least when it comes to cooking.
These vegetables take 1 1/2 hours in a 400F (200C) oven – which is a long time for me. Usually, my veggies are done in a half hour or less.
These vegetables were … Continue reading.....
Gratins have gotten a bit of a bad reputation in the US.
This could be because they usually are drowned in heavy cream, have lots of butter and way too much cheese.
Not that there’s anything wrong with that – if you can limit your … Continue reading.....