Cookaholics Bulletin Board

What an interesting recipe! I hadn't heard of preserved ginger before. While some websites describe preserved ginger very similarly to candied ginger, others are more specific in describing it as preserved in a mix of sugar (like the candied) and salt but with something of a licorice flavor added in the process. Asian groceries in the US would be a likely place to find it. Even though we are in the middle of SE Asia, I have never seen anything but fresh ginger here in the Philippines.

We are going to make the more common candied ginger preserved in syrup at home here next month. I don't know if it could step up and be a substitute for the preserved ginger called for in the recipe.

Steve

OK, this is tonight's menu, but Honey has gone to an auction in Rochester, and won't be home till late, and no kids are expected to tromp through here, SO, I am feasting on liver and onions with bacon, a baked po, asparagus, and salad. In small amounts, of course. When I told DH, he said he was glad he wasn't here. This from a guy who eats Vegemite. (Can't find Marmite.)

Made this tonight with braised chicken thighs. I'm so excited about this new recipe - it was divine.

Creamy Mac and Cheese with Butternut Squash Bechamel

3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups chicken broth
1 1/2 cups milk
2 garlic cloves
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1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
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1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided**
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1 pound uncooked cavatappi
Cooking spray
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1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan*; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown***. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

My Notes:
*I added 1 bay leaf and pinch of nutmeg
**Used Price Chopper shredded 3 cheese Italian blend
***Used whole wheat panko and didn't brown. Was fine.

And used this bechamel as a base for Butternut Squash Soup. 1 can chicken broth, 1 can milk, bay leaf, pinch nutmeg, s/p, 3 small yukon gold potatoes and a splash of agave nectar. Really, good.

Made the cider-braised chicken from CC. it turned out really well. I made a double batch of the sauce and was glad I did so-because there isn't a large enough ovenproof skillet here I transferred the goods to a baking pan to finish in the oven. The extra sauce was necessary, otherwise there wouldn't have been enough to actually immerse the chicken pieces.
Served with a giant biscuit made through adding too much liquid to my dry mix. Just scooped the "batter" into the pan and shoved it in the oven. It baked up golden brown and tasty.
We had gotten the apples from an orchard that we went to just before Rosh Hoshanna. Lovely Cortlands.

Nancy: Mac & Cheese sounds divine. Trying to avoid temptation ...

App: Acme Italian sourdough bread rounds topped with sun-dried tomato pesto, CA olive oil and Nicasio Square cheese. (more San Francisco I cannot get)

Main: pumpkin gnocchi in brown butter, garlic and sage

Side: organic spinach leaves sauteed in garlic, crushed red pepper, and anchovy

Had a birthday dinner party for a friend last night....apps included an array of cheeses and toppings (mango chutney and red pepper jelly).
Dinner was brisket, mashed potatoes (Kenji's version), roasted tomatoes and Mary's English Pea Salad.( Thanks Mary....as good as you said it was)
Desert was CI's coconut cream pie (the birtday girl is a big fan of coconut).
I told the epic story of Frank making the pie....lots of chuckles.
Ilene

Glad you liked it but I have to give credit to Nancy, it was her discovery.

Mary

Last night, due to going to a Brazilian style steak house the night before, we had a very light supper but I was very happy with the flavour: Cauliflower soup, based on the recipe in Ad Hoc. Basically cauliflower sweated with leeks, onions and curry powder, simmer in cream, milk and water and then pureed. I used my new/old vitamix which I am overjoyed with.

[quote="marygott"]Glad you liked it but I have to give credit to Nancy, it was her discovery.

Mary[/quote)


A tip of the hat to Nance...it was Delish and a perfect counterpoint to the brisket