Text 30799, 94 rader
Skriven 2012-11-04 12:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Squish Recipes
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> We had/have been discussing squash (it's very seasonal)

Well yes and no. They are at their peak season right now and very
inexpensive but they store well and are available all year long.
I have them a couple of times a month year round.

 DD> I was posting today's bulk batch of recipes from the Gay Bay
 DD> Gazette and Chronicle I noticed that the first five are right
 DD> on that subject.

All the food media are focused on them... obsessively and to the
point of overkill. I never want to see another pumpkin smoothie, ice
cream, latte, beer or mousse recipe again!

 DD> I don't know if y'all look them over ...

I certainly do... and I save them all too.

 DD> but, this might be a good day for that.

It just so happens that I did a squash dish yesterday. Stuffed
butternut drizzled with tomato sauce. The stuffing was a mixture of
bread crumbs, hemp seeds, onion, celery leaves, thyme and black
pepper moistened with a little melted butter. The tomato sauce was
tarted up with ginger and a little cayenne. Leftovers were pureed
with chicken stock and turned into a curried soup with little bits
of minced carrot floating in it. Both dishes turned out very nicely.

I have never made a tzimmes, but for those who prefer their squash
(and beef) sweet rather than spicy...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yom-Tov Tzimmes
 Categories: Beef, Stews, Jewish, Fruit, Sweet
      Yield: 8 Servings
 
      4 lb Boneless Chuck Roast Or
           Brisket; trimmed of fat
      1 tb Oil
      3 c  Hot Water
      1 c  Orange Juice
      3 tb Honey
      3 tb Dark Brown Sugar; packed
    1/2 ts Cinnamon; ground
    1/2 ts Ginger; ground
      5 md Carrots; cut in 2 in pieces
      3 md Sweet Potatoes; peel, cube
  1 1/2 lb Butternut Squash; peel, cube
      8 oz Pitted Prunes
      5 oz Dried Apricots
           Corn Starch And Cold Water
 
  In a 6 quart or larger, oven proof pot or Dutch oven, heat the oil
  over medium-high heat; then brown the meat on all sides. Drain off
  any excess fat. Add the water, juice, honey and brown sugar, and
  cover the pot. Bring to a boil; then lower the heat and simmer for
  1 1/2 hours. Toward the end of this time, preheat oven to 350
  degrees. Randomly arrange carrots, sweet potatoes, squash, prunes
  and apricots around and on top of meat.Cover pot and transfer to
  oven. Bake for 1 1/2 hours; uncover pot and bake for additional 1
  - 2 hours, or until roast is fork-tender. Use a slotted spoon to
  remove vegetables and fruit from the pot and put them in a serving
  bowl. Transfer roast to platter or carving board. If sauce in pot
  is too thin, either boil it down to desired consistency, or use a
  thickener. For the latter, combine 1 tablespoon each of cornstarch
  and cold water, and stir the mixture into the hot broth; then
  bring the sauce to a boil. If necessary, add more thickener until
  desired consistency of sauce is reached.
  
  Cut the roast into thick slices against the grain of the meat.
  Pour some of the sauce over the meat and vegetables. Serve the
  remainder on the side in a sauceboat or small pitcher.
  
  Recipe by: Supersew
  
  From: Emory!a4450gh.Esr.Hp.Com!
  
  (Must be an old one; the email address is a bang path)


MMMMM


YK Jim


... They're too sweet, because these things always are.

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