I wanted to comment on the corn, mostly for people from my zone or near it....I will not grow Hickory King again. However, I will grow Hopi blue again for sure. There is only one spot on my property where corn will grow, a sweet spot that I think got lots of applications of composted horse manure over the last 50 years. Corn is exotic to me and very interesting. I got even more interested in it after reading 'An omnivore's dilemma'. I have been trying various varieties just for fun and to see how feasible it is to grow a crop in a 1/4 acre for grain (...not very....). It is OK, but just for holiday type meals. As I said, it will only grow well on that patch... I will have enough for corn bread to go with the New Year's black eye peas. It was nice to have something made from a non GMO, completely organic non hybrid corn, and share it with our loved ones, some of them do care about these things. The Hickory King grew vigorously and gave us decent production, but the stink bugs were on it like it was going out of style. It was a real pain to take the kernels off the cobs, since I sorted out the ones that got stink bug damage. It was also more difficult to grind, and i could not get rid of a bunch of really hard bits on it. For comparison the Hopi blue gave a larger production, grew as vigorously if not more, had no stink bug damage and was very easy to grind up. Could it be that the Hopi blue is a flour corn and the Hickory King a dent corn? I also loved the blue corn bread a lot better, even though I also like the flavor of the hickory king. Making corn bread out of freshly ground corn meal is so tasty, even with a less favorite variety. Anyway, as I said I love Hopi blue for corn bread and it does well here (in case any zone niner reading this is into trying it). I originally grew Hopi blue for tamales though, but I did not like it for tamales. I am still looking for some good tamale corn, and I would prefer blue. I know some blue corn is used in tamales since we get some at out local Farmer's market in South Pasadena, so what corn do they use? Thanks for the compliments on the raviolis. They went over big here in this crowd too, so they are on request again for the Christmas menu! Enough time between Thanksgiving and Christmas that I will feel like making them and eating them again, so that is OK. Also, first year that we grow ENOUGH winter squash. Curcubita moscata is our friend.

Posted by wizardnm (My Page) on Thu, Oct 29, 09 at 8:35 It's time to pull out those favorite recipes and share with others. Squash can include pumpkin recipes too. Here are the general Cookalong guidelines for new posters and a reminder for all: Every two weeks we post T+T recipes for the *star* ingredient, including a picture is not a requirement but highly suggested. Each Cookalong will run about two weeks, at the end I will draw a name from all that participated in that Cookalong and that person will get to pick the subject of the next Cookalong. Please remember to check for your name if you participated! I'll be posting at the end of the current thread for the next one....and need you to get back with your ingredient choice by Monday night or sooner. I'll draw a second name on Monday night if I've not heard from the first. So, let's get started, this Cookalong on squash will run until Sunday night, November 8, 2009. I'm trying to link all the Cookalongs to each other, so here is the last one. Nancy Here is a link that might be useful: Link to Cookalong 13----Cheese Follow-Up Postings: o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 11:03 Okay here we go with one I have posted before but it is a good one: BUTTERNUT SQUASH AND APPLE SOUP 4 Servings - 1 TBS olive oil 1 1/4 lbs butternut squash, peeled and seeded 1 medium leek, trimmed 1/2 onion, chopped 1/2 medium carrot 1/2 TBS fresh grated ginger 1/2 TBS fresh chopped thyme 1/2 teasp dried sage 1 small apple, peeled and cored 2 cups chicken or vegetable stock 1/2 cup unsweetened apple juice 1/2 - 15oz can cannellini beans chopped fresh chives sea salt and FG black pepper 1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes. 2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage. Cook for 10 minutes or until the vegetables are slightly soft, then stir in the apple. 3. Pour in the stock and apple juice and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender. 4. Pour half the soup into a blender or food processor (I used a stick blender) and pur until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives. Source: Adapted from - Rick Gallop's GI Diet Green-light Cookbook SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Oct 29, 09 at 11:22 Sharon, that looks really good. Since I have a LOT of butternut squash in the garage that needs to be used, this is the perfect time for a Squash cook along. I have a recipe for bread that I think I'm going to try... Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Oct 29, 09 at 11:29 I have two recipes for squash soup. One I need to make right away because I need to use up some celery and peppers which the soup has. The other recipe is for red lentil pumpkin which has been on my "to try" waiting list for a month. Meanwhile, I would like to try a yeast bread with squash, that sounds great. But one I can do in the bread machine!!!!!!!!!! (I'll post the recipes this weekend when I make the one soup.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 12:37 Oh it is a good time for squash recipes right now. Especially since I'm "allowed" to eat it too. Annie I envy you since butternut is hard to find over here. Lots of squash but not too much butternut. Since I always seem to post these two soup recipes together, here's the other one: Roasted Garlic & Butternut Soup 6 - 8 servings (My own recipe. I always make too much!) 1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash 1 lg Spanish onion - peeled and cut into 8 chunks 1 medium leek - washed & chopped, including best-looking top green leaves 1 teasp cumin 1 head of garlic - sliced across top to expose cloves 2 - 3 cups chicken or vegetable broth 200 ml (about 3/4 cup) light cream or half & half olive oil fresh ground black pepper and salt to taste homemade garlic croutons (optional) & chopped flat leaf parsley Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid. 1. Preheat oven or toaster oven to 300F 2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic. 3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes. 4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper. Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor. 5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed. 6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency.. Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed. 7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons. SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Thu, Oct 29, 09 at 12:56 I love butternut squash and as a matter of fact, I roasted some last night! Here's one of my favorite soup recipes: Butternut Squash Soup 1 Tblsp Olive oil or butter 2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks 3 large carrots chopped 1 medium onion chopped 1 Tblsp ginger(1"piece)minced 2 quarts of vegetable stock or chicken stock or cold water (I use chicken) 1 bunch parsley, chopped Pinch of: nutmeg Powdered ginger Curry powder Parmesan cheese Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini. Serves 4-6 people o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Thu, Oct 29, 09 at 15:07 I made this last spring and liked it so much I made a double batch for our soup party a couple of weeks ago! Sorry, I didn't take a photo....maybe next time! A couple of things I do differently: I brown the pork cubes a bit before adding to the crockpot, and I sub a couple of yukon gold potatoes for the parsnips, only because I am not a fan of parsnips. Hearty Pork Stew with Squash Source: Penzeys One 2/09 1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings Linda o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Oct 30, 09 at 8:59 Being a person who likes to buy in season, (and cheap), at this point there will hardly be a week that goes by when I'm not eating some type of squash dish. I have a gazillion T&T recipes, plus lots in the "to try" file. But not one for squash yeast bread, which is what I want to try in the bread machine. I have one recipe for it in Mollie Katzen's "Enchanted Broccoli Forest" cookbook, but it is a sponge method type bread and I am NOT going there (been there, done that, do not have the time or patience). Here's what I'm making this weekend, due to having the celery and pepper. Got it out of a vegetarian magazine but I don't know what it was called, it was NOT "Vegetarian Times." Neli's Pumpkin and Leek Soup (sorry, don't know who Neli is, but I think the article said it was someone's aunt in Australia.) 1 large or 2 small leeks (I'll probably use the cheaper onion option) 1 rib celery (I'll probably use two or three, just to use them up) 1 clove garlic 1 green pepper (mine is yellow) 2 tsp. oil 1 1/2 cup chopped fresh tomatoes (I'll use canned) 5 cups vegetable stock (I'm sure you could use chicken stock) 1 1/4 lbs. pumpkin or winter squash (I'll use the squash, I don't care for most pumpkins you can get in the store) 1/2- 3/4 tsp. oregano (I may use the last of the fresh stuff growing out in the garden) Fresh ground pepper and salt to taste. (Note: I add one can pinto beans to this) Cook leeks, celery, peppers, garlic and fresh tomatoes if using, in oil. Add stock, pumpkin, oregano, pepper, etc. Simmer 20 minutes. Garnish with fresh parsley to serve. Great with cornbread. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 9:42 I want to play, but I don't have time to post any recipes right now. I'll be back for a butternut squash risotto recipe, and maybe a few other recipes. I love, love, love winter squash. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Fri, Oct 30, 09 at 10:40 I received butternut squash in my veggie box this week. I didn't know much about this veggie so I picked a sweet sounding recipe to try and we loved it. Carmelized Butternut Squash Ina Garten 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by prairie_love (My Page) on Fri, Oct 30, 09 at 13:43 My favorite restaurant makes a butternut squash ravioli with sage cream sauce. If one of you can provide me with a T&T squash ravioli recipe, I'd love to give this a try. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Fri, Oct 30, 09 at 15:34 Lpink I have a squash bread recipe that I make in the bread machine. It's posted on my blog, although here it is Winter Squash Whole Wheat Bread 1 cup winter squash puree 1 Tbsp butter at warm room temperature or melted (you could sub oil if you want) 1/2 cup water 2 cups whole wheat pastry flour 1 cup all purpose flour 1/4 cup sugar (I use what ever sugar I am in the mood for, brown, sugar in the raw, turbinado, maple sugar...) 1 Tbsp vital wheat gluten (optional, especially if you use some white flour) 1 1/2 tsp kosher salt 1 3/4 tsp yeast Place the ingredients in your bread machine in the order listed. Turn it on and let the machine make you bread. (A note on measuring flour. When using a bread machine it is important to measure accurately as you will not have a chance to adjust the quantity of flour while kneading. Spoon the flour into the measuring cup and level it off with a knife. The amount of four I get when using this method id vastly different from when I use the measuring cup to scoop up the flour and then leveling with the knife, or sometimes just wiggling the cup to level.) If you don't have a bread machine you can still make this, because bread has been around for a long time and bread machines are a new thing. Just put the yeast in the water and allow to stand until bubbly in the bowl of your stand mixer. Add the butter, squash puree, sugar, salt and vital wheat gluten. With the mixer on low add the flour until the bread forms a ball that pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic. I also have a recipe on there for pureed butternut squash with chipotle. This time of year I am trying to find uses for squash so the timing is excellent. -Robin Here is a link that might be useful: Chipotle Roasted Butternut Squash Puree o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 18:43 Here's a family recipe that uses pumpkin but could be adapted to use any mashed winter squash. If you're looking for an alternative to regular pumpkin pie at Thanksgiving, this might be worth trying. It was a favorite of my mom and her sister. Glyki Kolokithopita (Greek Pumpkin Pie) A real change of pace from the traditional Thanksgiving pumpkin pie. Crispy fillo layers, a delicately spiced pumpkin filling, drenched in a luscious light honey syrup. Different and delicious. Filling: 2 large cans pumpkin ½ cup sweet, unsalted butter 1 teaspoon salt ½ cup sugar 1 teaspoon cinnamon ¼ teaspoon ground cloves 1 cup finely chopped walnuts 1 cup golden raisins Syrup: 1½ cups sugar ½ cup honey 2 cups water Pastry: 1 pound fillo dough 2 cups finely chopped walnuts ½ - ¾ pound sweet, unsalted butter, melted Filling Preparation: In large saucepan, combine canned pumpkin, ½ cup butter (1 cube), and salt. Simmer over medium/low heat for 15 minutes to evaporate moisture and thicken; stir frequently and do not allow to burn. Remove from heat. Add sugar, cinnamon, cloves, raisins, and 1 cup walnuts. Set mixture aside. Syrup Preparation: In saucepan, combine sugar, water and honey. Bring mixture to boil. Continue to boil until syrup is slightly thickened, about 15 minutes. Remove from heat and set aside. Glyki Kolokithopita Assembly: Brush bottom and sides of 10" x 15" baking pan with melted butter. Layer about 5 fillo sheets for bottom of pita. Do not cut bottom fillo sheets to pan size; keep sides up. Brush butter between each layer of fillo; brush sides. For next 5 fillo sheets, brush with butter and sprinkle with chopped walnuts. Spoon in pumpkin filling; spread evenly. Fold fillo sides over to completely enclose filling and brush generously with butter. Cut remaining fillo sheets to pan size. Layer next 5 fillo sheets, brushing with butter and sprinkling with chopped walnuts. Layer last fillo sheets, brushing butter between each layer only. Trim excess fillo dough from sides and corners of pan. Brush top generously with butter. Cut through top 3-4 fillo layers only; do not cut all the way through. Bake pita at 350° for 50 60 minutes; pita should be light, golden brown. Let cool for 15 minutes. Pour syrup over warm pita. Let Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through, at least four hours or over night Do not cover until completely cooled. Serve at room temperature or cold. Refrigerate leftovers. (If you're really bored, I can post a link to watch a decade old video of me preparing this dish.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Fri, Oct 30, 09 at 19:32 I'll watch that video, Shambo, link away! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 19:59 Here's the butternut squash risotto recipe I promised. I'm sure I must have posted this one before, probably on one of the old risotto threads, but I'll do it again. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop Risotto with Butternut Squash and Sage 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 6 large fresh sage leaves, minced, plus 8 leaves for frying (optional) 1/2 small butternut squash, (about 1 pound), stringy pulp and seeds discarded, peeled and cut into 1/2-inch cubes 1/2 cup white wine 1 1/2 cups Arborio rice 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table Salt and freshly ground black pepper 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the minced sage and cook for 30 seconds to release the flavor. Stir in the squash and cook for 2 minutes, stirring often to coat the pieces. 3. Add the wine and 1 cup of the warm stock and bring to a boil. Reduce the heat to low, cover and simmer until the squash is very tender, about 25 minutes. (If the pot runs dry, add more warm stock as needed.) Uncover the pot and cook off any extra liquid. 4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 25 minutes. (Add hot water if you run out of stock.) 5 Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon of butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide the risotto among individual soup bowls and garnish with the fried sage leaves, if using. Serve immediately with more grated cheese passed separately at the table. ***** That caramelized butternut squash recipe of Ina Garten's sounds remotely similar to something my son did with acorn squash. Well, the brown sugar part's similar, lol. I don't remember exactly what he did, but it was a very simple dish, and quite delicious. Okay, I just called him, and here's what he says he did. It's still vague, as he didn't measure, but we'll just say the ingredients are to taste. Baked Acorn Squash with Brown Sugar Acorn squash cut in half - 1/2 per person, or 1 per person if they're really hungry butter - softened enough to spread easily Brown Sugar - maybe a couple of tablespoons per half squash, or to taste. Bourbon (optional - that was my idea) Salt and pepper to taste Scoop the seeds out of the squash. Spread the butter on the cut side of each squash, actually mashing it into the hollowed out part. Smash (his word) an ample amount of brown sugar into the hollowed out part of the squash. If using bourbon, drizzle a little bit, about a teaspoon to a tablespoon, over the same area. Season with salt and pepper to taste if desired. Place the squash cut side down (yes, he insists that's correct) on a baking sheet and bake at 375 for about 30 minutes. You can turn the cut side up during the last 5 to ten minutes of cooking if it needs browning. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 20:23 Sally, I just finally got the hang of making risotto. And I love the idea of adding butternut squash. Thanks for the recipe. Jessy, here's the link. We made it about ten years ago, and I haven't looked at it for a while. I only hope I haven't embarrassed myself... Here is a link that might be useful: Kolokithopita o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Oct 31, 09 at 13:34 Shambo that video is AWESOME! If I had more patience with dough I would make that in a nano second, considering pumpkin pie and backlava are two of my favorite desserts! Also thanks RobinKate for the bread recipe. Today is a gray day and I think I am going to warm up the kitchen by baking bread! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sat, Oct 31, 09 at 19:52 Lpink, thanks for the kind comments. And RobinKate, I've also copied the yeast bread recipe. I really like the idea of a more savory yeast bread made with pumpkin/winter squash rather than the usual sweet quick breads. I bet it would make really good dinner rolls. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 1, 09 at 9:37 The bread was very good! I had it for breakfast this morning with cinnamon sugar. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Sun, Nov 1, 09 at 10:58 Glad you liked the bread!! I sometimes add some cooked cracked wheat to the recipe and I prefer it that way, I am still working on the perfect ratios for that in the bread machine. It is based on my regular/evryday bread recipe. Shambo, there are many savory applications for pumpkin/squash puree. it adds moistness and flavor to waffles, pancakes, bread, rolls... Plus a ton of vitamins. Your video is great. So nice to "meet" you. Somewhere I think I have a recipe for pumpkin cinnamon rolls I want to try. The question is where? -Robin Here is a link that might be useful: My Everyday Bread Recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Nov 1, 09 at 11:35 robin, the recipe I have been keeping to try is a cinnamon loaf, one of those you roll up like cinnamon rolls and then you have the spiral of cinnamon filling when it's sliced. I've got to find it. shambo, that was a great video. I love pumpkin pie filling, but not pie crust so much, so this might be a good option, thanks. Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 1, 09 at 12:52 Boo hoo hoo, my computer just doesn't do videos very well any more. DH says it's because it's too old to upgrade to the level needed to play the videos. I tried to watch your video, Shambo, but it just doesn't translate to my computer. The vidoe goes in wa-a-a-ay slo-o-o-w, stop, start motion. I can't even do you tube. :-( Anyway, I want to try your recipe, Shambo, but I have a couple of questions. Do you brush the butter between the first 5 pieces of fillo, or do you lay 5 pieces down, then brush with butter, then add the next 5 pieces, or do you brush butter between each and every piece of fillo, then starting to add the walnuts between pieces 6 thru 10? I'm thinking it's the latter, but I'm not completely sure. Also, could it be made with a 9x13 inch pan, or slightly smaller? My pans are either a bit smaller or larger than what your recipe calls for. It looks so good, though. I hope you enjoy the risotto if you make it. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 13:01 Here is a squash soup I made last week. It was really good. The changes I made: I used one big squash, don't know the name but it was not butternut or acorn. I did not make the croutons, but they sound like it would make the dish. I used evaporated milk (all I had). Winter Squash Soup with Gruyère Croutons Bon Appétit : December 1996 Serves 8 Ingredients Soup 1/4 cup ( 1/2 stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 14 1/2-ounce cans low-salt chicken broth 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds) 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds) 1 1/4 teaspoons minced fresh thyme 1 1/4 teaspoons minced fresh sage 1/4 cup whipping cream 2 teaspoons sugar Croutons 2 tablespoons (1/4 stick) butter 24 1/4-inch-thick baguette bread slices 1 cup grated Gruyère cheese 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage print a shopping list for this recipe PreparationFor soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sun, Nov 1, 09 at 14:11 Robin, I followed your link. I'm always on the lookout for cracked wheat bread recipes. So far I've got a couple that I like, but I definitely want to try yours. I've got a bread machine, but don't like the crust when it does the baking, so I always bake in the oven. But the machine sure helps with the kneading and rising. Sally, regarding the filo, you separate all the filo leaves with a good brushing of butter. For a savory pita like spanakopita, my family used olive oil between the sheets and saved the butter for the top. As an aside, one of my uncles married a non-Greek girl and she tried once to save calories & fat when making baklava. She didn't brush the individual pastry sheets with butter, just a bit on the pan bottom and a bit on the top. All the filo just kind-of glued itself together and became a big soggy mess swimming in syrup. I'm sure using a 9x12 pan would work too. Lately my grocery stores have been selling a different size of filo, made specifically for the 9 x 12 pans. Since all my family recipes call for the larger 14 x 18 sheets, I have to play around with adjusting the filo sheets to my larger pans. I do a lot of overlapping. I've actually got two large pans handed down from my grandmother to my mother and now to me. Here is a link that might be useful: Frozen filo dough sizes available o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 14:14 A salad I made a couple of months ago and took to a work potluck. It was good; different. The only changes I made is using brown lentils instead of green and I used squash instead of pumpkin. Spiced Pumpkin, Lentil, and Goat Cheese Salad Bon Appétit : October 2009 by Ross Dobson Makes 6 servings This fall salad balances earthy, tangy, sweet, and creamy flavors. Ingredients 3/4 cup French green lentils* 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash 3 tablespoons olive oil, divided 1 teaspoon ground cumin 1 teaspoon hot smoked Spanish paprika** 1/2 teaspoon sea salt 4 cups baby arugula 1 cup soft goat cheese, crumbled 1/4 cup thinly sliced mint leaves 1 tablespoon red wine vinegar Preparation Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Mon, Nov 2, 09 at 10:32 Annie, I often do that with my cracked wheat bread, I use melted butter, cinnamon and sugar in the swirl. It comes out too sweet for our tastes without the butter. It makes amazing french toast. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Mon, Nov 2, 09 at 11:59 This recipe caught my eye at FoodGawker..because it's so simple and I have all the ingredients. And while you are there put in pumpkin and/or squash into the search...and be tempted and teased by Food Porn. Here is a link that might be useful: Baked Feta Pumpkin o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Nov 2, 09 at 14:50 This is one that we really enjoy...... Butternut Squash Ravioli Filling 1/2-3/4 large butternut squash, peeled,seeded and chopped 1 teaspoon ground nutmeg ¼ lb prosciutto chopped fine 1/2 cup ricotta cheese salt and pepper Wonton Wrappers ¾ cup butter 1 ½ tbsp fresh sage Steam squash until easily pierced with a fork. Saute prosciutto in a bit of EVO until just warmed through. Mash squash, and add spices, cheese, proscuitto and salt and pepper. Cool. Drop a spoonfull of filling in the center of each wrapper, moisten edges with water, and cover with a separate wrapper. Pinch edges together and refrigerate until needed. Cook ravioli in boiling salted water for about 3 - 5 minutes, drain, and serve with preferred sauce. Brown Butter Sage Sauce 3/4 cup of butter in a saucepan over med-high heat until butter turns brown. Interestingly enough, this is what happened: frothy, clarity with butterfat globs, clear, frothy, then brown under the froth. Take off heat, and whisk in 1 1/2 tbs. of fresh sage. Keep warm on low heat on back burner. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by adoptedbygreyhounds (My Page) on Mon, Nov 2, 09 at 17:04 The Sunflower Cafe is a vegetarian restaurant in Atlanta and this is one of their entrees. I have made this several times, sometimes I leave off the acorn squash! As the chef said, the recipe is very "harvesty" and colorful. Café Sunflowers Stuffed Acorn Squash Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 4 Ingredients: 4 medium acorn squash 4 tablespoons soy margarine, melted 4 teaspoons honey Paprika Salt 1/4 cup vegetable or olive oil 1 cup sliced button mushrooms 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup corn kernels 1/4 cup dried cranberries 1/4 cup raw chopped walnuts 2 tablespoons cooked wild rice 1/4 cup cooked navy beans 1 tablespoon minced fresh garlic 1 1/2 teaspoons herbes de Provence (basil, marjoram, savory, rosemary, thyme and lavender) 3/4 teaspoon dried tarragon Pinch coriander Pinch black pepper Pinch allspice 1 cup chopped fresh spinach Instructions: Preheat oven to 375 degrees. Cut the top quarter off the squash. If necessary, cut a coin size off the bottom ridges so the squash can stand upright. Scoop out the seeds. Brush the inside of each squash with the margarine. Drizzle with the honey and sprinkle with paprika and salt. Place the squash in a large baking dish. Add water to the pan to 1/2 inch deep. Cover the pan with foil, making four 1-inch slashes as vents for the steam to escape. Bake for 1 hour or until a toothpick can go easily into the squash. Heat the oil in a saute pan over high heat. Saute the mushrooms until lightly browned, about 3 minutes. Add the cabbage and carrots and saute for 3 minutes. Add the corn, cranberries, walnuts, wild rice, navy beans and garlic and saute for 2 minutes. Add the herbes de Provence, tarragon, coriander, black pepper, allspice and a pinch more of paprika; stir well. Season to taste with salt. Stir in the spinach and remove from the heat. When the squash are done, stuff them with the filling. Serve hot. Notes: This entree is so beautiful, it can be served on your nicest occasions. But be very careful when seasoning the filling: With each taste, you'll be tempted to, you know, check again to make sure there's enough, uh, salt. Yeah, salt. Better taste one more time . . . before you know it, you won't have enough filling left for the squash. Nutrition: Per serving: 530 calories (percent of calories from fat, 48), 9 grams protein, 66 grams carbohydrates, 10 grams fiber, 30 grams fat (4 grams saturated), no cholesterol, 169 milligrams sodium. Harvest 1 Harvest 2 Here is a link that might be useful: Sunflower Cafe's recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 8, 09 at 12:49 Adoptedbygreyhounds thanks so much for sharing that gorgeous picture! I would love something like that. Stuffed squash is so fun, but I rarely make it. Not worth the extra work for single-me and hard to keep and reheat at work, which is where I eat the majority of my meals. I need hash food one can eat by just reheating and scooping up. I could make stuffed squash and then scoop out the filling for the leftovers, but what I tend to do is bake it and scoop it first, then make a casserole type melange, or a skillet melange. I also do peeled butternut a lot. I'd be interested in any spaghetti squash recipes. I tried it for the first time last year, it was good but NO WAY resembled spaghetti, so my plan to serve it with spaghetti sauce died. I liked it with just butter, salt and pepper and maybe some parm. cheese. Seems like it would be better for that butternut lasagne than butternut--more texture and flavor. I make butternut lasagne and didn't really care for it--too bland. I think it was the cheese sauce, it overpowered the squash, IMHO, because I had pumpkin ravioli with sage brown butter sauce at a restaurant and it was FAB. Here's one recipe which would be great to serve as a side dish for Thanksgiving if you have a vegan in attendance. Also just plain good. It's from my Williams and Sonoma Vegetable Cookbook, one of my favorite cookbooks. Not one really unusual recipe in it, but just great versions of the tried and true, and really inspiring photos to go along. A good book to put on your Christmas gift list to give to a vegetable gardner, CSA member, or just someone who loves veggies or is trying to amp up their vegetable intake. Pumpkin Baked with Tomatoes and Rosemary, from Williams and Sonoma's Vegetable cookbook 1 2 lb. baking pumpkin or winter squash (I used a butternut) 4 TBLSP EVOO Salt and freshly ground pepper 1 yellow onion, chopped 3-5 cloves garlic, minced 2 cans (12 oz. ones) chopped tomatoes Pinch sugar 1-2 tsp. minced fresh rosemary (less than half that dried.) Peel the squash/pumpkin. Slice into 1/2 inch slices and fry in 3 TBLSP of the olive oil until just browned, about 6 min. total. Add more oil if needed to prevent sticking. Drain the pumpkin on pieces of paper towel to soak up extra oil. Add more oil to the pan if needed, and sautee the onion and then add the garlic at the end. Then add the tomatoes, salt, sugar and rosemary. Saute until flavors blend. It will take 15-20 minutes for this mix to get saucy. Preheat the oven to 350 degrees for the last step. Now assemble the squash and sauce in a casserole or baking pan for the oven, (they suggest 11 or 12 inches square or a 13 x 9 inch rectangle). Arrange layers of sauteed pumpkin alternately with layers of sauce, ending with sauce, (should have 3 layers of each according to the recipe). Drizzle the top with the reserved 1 TBLSP EVOO. Bake until the top is glazed brown in spots and the pumpkin is tender when pierced with a knife in spots, (30-35 min.). Check after 25 min. to prevent overbrowning. Remove from oven and serve hot or at room tem. Lpink's notes. You may have to sautee the pumpkin/squash longer than 6 min. to get it tender. Also may need more oil and possibly more tomato sauce. I'll bet you could skip the layering and just throw the sauce over the pumpkin, top with some parm. cheese under the broiler and serve as a stew. I'm lovin' the idea of feta with pumpkin. Here's a pic I scanned from the cookbook. ACTUAL results may not be this photogenic, lol! (At least if you're me). o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Nov 8, 09 at 13:21 I'll be playing today but I am soooooooooo boring! I'm doing a turkey and one of the sides will be roasted butternut squash with olive oil, thyme and rosemary. One of my favourite, and I'm really looking forward to it. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Sun, Nov 8, 09 at 14:23 Did you specify winter squash? I made some corn chowder today and added a little diced zucchini to it as I had a piece left over from vegetable beef soup earlier this week. You don't really taste the zucchini with the creamed corn, bacon, potato, onion, chicken stock, and cream. But it added another vegetable and the zuke didn't go to waste....and that's a "good thing." o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 17:50 I'm thinking any squash is acceptable. It all looks and sounds so good I'm having trouble making up my mind. Lpink, your last entry looks so good I wanted to make it, but I'm out of canned tomatoes, so I think I'll make the Caramelized Butternut Squash that Joan posted, except I'm thinking of tinkering with it just a little. For one thing, my one lonesome little butternut squash from my garden is quite small, and I have one large acorn squash, so I think I'll cut up both kind and have a medley of 2 squashes. We'll see how that works. Shambo, I tried your video again, and it worked! That's a great video, and it helped a lot to see you assemble the pie. You should be on Food Network. I was hoping to make it, but I forgot to buy the fillo, and only got one can of pumpkin. That's what I get for going to the store after work without a list. I will try it sometime, though. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 18:11 You're all making me want to like squash! I keep trying but can't seem to enjoy it. Except for those zuchinni fritters....LOL I'll be back later to pick a name from the hat.... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 8, 09 at 20:38 I baked a ham earlier this week and we had Roasted Butternut squash as a side. I like the addition of rosemary. Home Cookin Chapter: Recipes From Thibeault's Table Butternut Squash (Roasted) ========================== Adapted from: Sugar in the Raw Butternut Squash 2 Tablespoons olive oil 1 Tablespoon fresh rosemary 1 tablespoon brown sugar salt pepper . Cut the butternut squash into 1 inch cubes. Coat the squash with the olive oil. Mix together the sugar, rosemary, salt and pepper and toss with the squash. Place in a shallow roasting pan and roast in a 375°F oven until the squash is tender. Watch carefully so that the squash doesn't burn. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 22:43 Here we go..... drum roll.... I'm reaching in and pulling out a name of the above posters! Who is going to pick the next Cookalong *star* ingredient???? It is....omg....it's the last name I added to the hat.... AnnT!!!!!! Ann, if you will post on here what our next ingredient focus is to be, I'll set up the next thread... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 23:15 Huh, I thought we had till the end of Sunday night. Well, here's my entry anyway. I made the roasted butternut squash that JoanM posted. I used my one and only lonely butternut squash from my garden this year. I love simple recipes that have great flavor, and this one does. I also made a recipe for Dahl that I heard on Splendid Table today to go with the squash, some brown rice, and I sauteed some Mustard greens from my garden , (I think it was mustard, I can't remember what I planted, but it was either mustard or Chinese Cabbage) to round it out and have something other than brown. close up of caramelized squash Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Nov 9, 09 at 0:25 Thanks for organizing each Cookalong Nancy. My choice is Potatoes. So versatile, lots of different varieties and can be used in just about every course - soups, appetizers, salads, main dish, sides, breads even desserts. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:03 Thank you Ann, that a great choice. I don't think I have ever known anyone who didn't like potatoes. It's one of those basic's that we all enjoy and I know I never get tired of trying different recipes. There are so many things to make from potatoes, I hope everyone posts their favorite and special recipes. Here's the connecting link to the next Cookalong. Nancy Here is a link that might be useful: Cookalong #15 ----------- POTATOES o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Nov 9, 09 at 10:50 Sally, your dal looks yummy! It reminds me of the squash dish I have been eating all week--yellow split pea and squash soup. I didn't post the recipe because it was just OK, not bad but I won't make it again due to the recipe being unclear. Also, the split peas must have been way too old because their texture wasn't all that smooth in the soup even though I cooked and cooked them. Squash and lentil is a good combo in my book, but I have better curried split pea soup recipes and curried pumpkin soup recipes which I could use in the future to make this soup combo. Adding yellow split peas is a good way to ramp up the protein content of squash soup, if you are a veggie like me and are concerned with such things. I'm very excited about potatoes, as I eat them a lot due to their low price, versatility, and general yumminess.

Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:49 Pull out The Holiday recipes! Annie1992 has picked out next ingredient and it a great one for this time of year. >>>>>>>>>>>>> BUTTER This basic staple is heavily used in recipes this time of year. What are some of your favorites? Recipes do not have to be just for the Holidays as I know we all use butter throughout the year. But please, no 'fake' butter recipes. Nancy Here is a link that might be useful: Cookalong #36 ------ HONEY Follow-Up Postings: o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Nov 15, 10 at 20:20 One of my faves....blender Hollendaise. Ingredients 4 egg yolks ½ teaspoon salt ½ teaspoon dry mustard 1 Tablespoon fresh squeezed lemon juice ( I like 2 tablespoons) 1 shot tobasco - ¼ pound butter (one stick) Have eggs at room temp, as well as lemon juice. Place eggs, lemon, tobasco, salt and mustard into blender and blend until well mixed. Heat butter until bubbling hard but not brown….with blender running slowly pour into the blender….hot butter cooks the eggs and the sauce thickens….serve immediately or keep hot over boiling water. And of course Ann's Caramel sauce Linda, 1 cup butter, 1 cup brown sugar, 1 cup white sugar and one cup of whipping cream. pinch of salt (optional) and vanilla. Add everyone except the vanilla and bring to a boil. Cook for 5 or 6 minutes and remove from heat. Add vanilla. Ann. (If there is any left, eat with a spoon) LOL And there are shortbread cookies, spritz, butter cookies, pecan snow balls etc etc etc... It's all about butter! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Nov 15, 10 at 21:04 OMG,I can feel my waistband tightening..... Aw heck, you only live once! Here we go! Buffalo Wings 2-1/2 lb chicken wings, separated 1/2 c butter 1/2c Louisiana Hot Sauce 2 6oz. pkg dry Italian dressing mix 2 T lemon juice 1/2 tsp dry basil Fry unbreaded wings in hot oil until meat is cooked and skin is crispy. Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350º Serve with Blue Cheese dressing and celery sticks ~~~~~~~~~~~~~~~~~~~~~~~~~ Originally posted back in 2005 by Janet_KS I have made this one often....super simple! Toffee 1/2 lb. butter 1 cup brown sugar (firmly packed) 4 or 5 Hershey bars or milk chocolate chips (approx. 6-8 oz.) 3/4 cup chopped pecans Butter cookie pan and sprinkle with 1/2 cup chopped nuts. Put butter and sugar in heavy skillet and bring to boil. Boil for 12 minutes, stirring constantly. Pour candy into cookie pan and allow it to cool a minute or two. Place chocolate on top of candy and wait a couple of minutes for it to soften. Spread chocolate evenly and top with remaining nuts. When cool, break into pieces. JANET'S NOTES: I sometimes use margarine instead of butter and usually only cook it for 10 minutes rather than 12 minutes (probably varies due to type of skillet used). To cool quickly, I put mine in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the best Scampi recipe I've ever had. It's from allrecipes, posted by slipmaloney. Deeeee-Lish! Ultimate Shrimp Scampi 1 (16 ounce) package angel hair pasta 1/2 cup butter 4 cloves garlic, minced 1/2 cup minced onion 1 tablespoon chopped fresh parsley 1 tablespoon salt 1/2 teaspoon black pepper 1 dash Worcestershire sauce 1/4 cup lemon juice 1 teaspoon dry white wine 1 pound peeled and deveined medium shrimp 1/2 cup Asiago cheese, diced 1 large avocado - peeled, pitted and diced Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve. Linda o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Nov 15, 10 at 23:31 This is a truly decadent first course and needs the best quality ingredients you can find, including the butter. COACH HOUSE CRAB WITH PROSCIUTTO - 6 servings 24 thin slices of prosciutto 12 oz. Fresh lump crab meat 3/4 cup unsalted butter 1 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce (I use Cholula) 1 lemon 2 Tbs. minced parsley Freshly ground black pepper Arrange 4 slices of prosciutto on a flat surface, each slightly overlapping the other. Place a heaping tablespoon of crab in the center of the end slice. Roll ham slices over filling cigar-style; repeat with remaining meat and crab to make 6 rolls. Heat butter in a large skillet; when it foams, add the six rolls. (The ham will cling to the drab when heated.) Turn rolls once and cook until ham starts to frizzle and crab is heated through. Transfer to a hot serving dish. Add Worcestershire and Tabasco to skillet and squeeze in juice of lemon. Heat for about 30 seconds and pour over ham. Sprinkle each roll with parsley and pepper. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Nov 16, 10 at 2:58 I'll have to add this one: AUNTY DOE'S SHORTBREAD Posted by canarybird (My Page) on Mon, Dec 17, 07 at 13:42 Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!: Aunty Doe's Shortbread 1/2 lb salted butter - softened to room temperature 1/2 cup sifted icing sugar (confectioner's sugar) 2 cups flour Mix butter and icing sugar, then add flour, mixing by hand. Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. (Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.) Bake on parchment lined cookie sheet at 275F for one hour. SharonCb o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Nov 16, 10 at 3:08 YUM! Here are a few must haves for the holidays..... MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC Sauce base 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. ******************************************************** Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharon’s Spanikopita. If you need those directions, I can copy them over. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Nov 16, 10 at 4:26 OMG - this is to die for on a steak! ROQUEFORT BUTTER 1/2 lb. (2 sticks) unsalted butter, at room temperature 2 shallots, sliced thin (about 2/3 cup) 1 clove garlic, minced 4 oz. Roquefort cheese, crumbled 1 tsp. fresh thyme leaves 1 Tblsp. good-quality red-wine vinegar Coarse salt and freshly ground black pepper to taste Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary. If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. Yields about 1-1/2 cups. This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months. Recipe from Fine Cooking magazine. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Tue, Nov 16, 10 at 4:43 Hope someone from up North, like Canada LOL, posts a TNT recipe for Butter Tarts. Ate one every day from a little bakery when I lived a short while in Brossard QC (next to Montreal). Yum. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 7:19 My Mom makes the best butter tarts! She even sells them at my step-father's work! LOL Walnuts/raisins are often in Canadian butter tarts. Mom just puts raisins in hers, but you can put both, or none in. Jasdip's Mom's Butter Tarts :D 2 eggs, beaten 1 cup brown sugar 1 tsp vanilla 2 tsp cream or half and half 1/2 cup butter, melted raisins Make pastry and cut with a large biscuit cutter and put into muffin cups. Put some raisins in each unbaked shell. Spoon mixture over top. Bake at 425 degrees 10 minutes, reduce heat to 350 until done, another 8-10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Nov 16, 10 at 7:46 BUTTERY DINNER ROLLS 3 cups all-purpose flour 2 (1/4 ounce) packages active dry yeast 1 teaspoon salt 2 tablespoons granulated sugar 1/4 cup nonfat dry milk 1 1/4 cups warm water (105 to 115 degrees F) 1 large egg slightly beaten 8 tablespoons butter melted 2 tablespoons butter flavored vegetable shortening Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter. TEXAS ROADHOUSE CINNAMON BUTTER Texas Road House is known for their delicious rolls. 1 C. (2 sticks) butter, softened 1/3 C. sweetened condensed milk (chilled) 1/2 tsp. corn syrup 3/4 to 1 tsp. cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe eliminates the rolling and turns of the traditional croissant recipes. I freeze the butter in the second step and my pea sized chunks are larger rather than smaller peas. I have also used this dough to shape old fashioned Butterflake dinner rolls. EASY CROISSANTS Source of Recipe RC 1 package yeast 1 cup water 3/4 cup evaporated milk 1 egg 1/3 cup sugar 1 1/2 teaspoons salt 5 cups flour, divided use 1/4 cup melted butter 1 cup firm butter 1 egg, beaten 1 tablespoon water In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter. In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized. Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days. Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent. Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes. My notes... after removing the dough from the refrigerator, knead a couple of times. Put half of the dough back into the refrigerator. Roll remaining dough, into a rectangle, fold up like a letter and roll into a rectangle again, about 10 X 15. Cut into 7 rolls along the wide side (zig-zag pattern) each roll will be about 4 1/2 to 5" on the wide end and 10" long. Repeat with other half of dough. Total 14 croissants that are large enough for making sandwiches. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ooey Gooey Cinnamon Rolls Source of Recipe www 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 tsp. granulated sugar 1 cup warmed milk 2/3 cup butter 2 tsp. salt 2 eggs, slightly beaten 7 cups flour Filling: 1 cup melted butter 1 3/4 cups granulated sugar 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts, optional 1 1/2 cups raisins, optional In a cup, combine yeast, warm water and 1 tsp. sugar, stir and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in glass or plastic bowl and cover. Let rise in warm place until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if using. Roll up and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Topping: 1 cup butter or margarine 1/2 cup brown sugar 1/2 cup Karo syrup 2 cups pecans chopped (optional) In a saucepan place all ingredients except for the pecans. Melt these ingredients on range top. Mix in pecans then pour over top of rolls. Preheat oven to 350 degrees. bake for approximately 25 minutes or until done. Let cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enjoy! Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Nov 16, 10 at 8:27 CAUTION: This recipe uses uncooked eggs.. TOASTED WALNUT BUTTER ��" 4 cups ��" 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/ 2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added but I prefer to let the walnuts be the dominant flavor. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Nov 16, 10 at 9:21 Just found this one on thekitchn. Thinking about it for Friday AM after T-giving. No-Knead Pumpkin Rolls with Brown Sugar Glaze Makes 16-18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour For the filling: 1/2 cup butter 1 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 cups pecans - toasted, chopped, and divided in half (optional) For the glaze: 1/4 cup butter 1/2 cup milk 1 cup brown sugar pinch salt 2 1/2 cups powdered sugar Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved. Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved. Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower. Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands. Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking. While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze. Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Nov 16, 10 at 9:38 Here's one of my favorites, from one of my favorite forum members. Lars, I hope you don't mind me posting this recipe. Oh, and I've always followed it as written, using the Amaretto. I bet they're good using the other suggested substitutes as well. Lars' Danish Butter Cookies  1-1/4 cups unsalted butter, softened 1 1/4 cup granulated sugar 3 egg yolks, beaten 2-1/4 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1-1/2 teaspoons Amaretto   How to Prepare : Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining ingredients; mix well. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Press dough with any press or glass dipped in sugar. Bake at 325 degrees for 12 to 18 minutes, or until lightly brown around edge. Remove immediately from cookie sheet and cool. You can substitute other flavorings for the Amaretto, such as a bit of grated lemon rind or vanilla or coconut extract. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:15 Here is a recipe for Pasta Frolla from my friend and neighbor. I had a little trouble with the conversions but maybe your scales will make that easier. The conversions I use are in parenthesis. It is like a rich shortbread. She served it filled with lemon curd with a few shapes of the dough on top. Very pretty, very tasty. Pasta Frolla 270 gr. (2 cups) All purpose flour 115 gr. (1 cup) Powdered sugar 135 gr. (9 1/2 Tbsp.) Butter 4 Egg yolks A little orange peel grated Using a food processor mix the flour with the diced butter to make crumbs. Add sugar and orange peel then one yolk at a time. The pastry will all lump together. Leave it in the fridge for about 30 minutes. Using a rolling pin, roll out on a board or cold surface. Remove some to make criss-cross pattern or shapes with cutters on the surface after filling the base. Using a flan dish (for this quantity I use a flan dish that measures about 9.5 inches in diameter. If the pastry breaks when you try to lift it to put in the dish, don’t worry, just piece it together in the dish and put bits around the edge of the dish too. The fill it with lemon curd or whatever you want. When you have finished adding the pastry on top, be it criss-cross or shapes, use some of your egg whites to brush all the pastry that is visible. I cooked it at about 350 degree F for about 45 minutes. Mine is a convection oven so you’ll just have to be careful. Here is a link to a blog recipe that is similar and it has pictures. Here is a link that might be useful: Similar recipe o Cookalong #37 --- BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:21 Links to all the other cookalongs. Here is a link that might be useful: Cookalong Links o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Nov 16, 10 at 14:43 Forgot about one of my favorite uses for butter. Buy whole lobsters....get big pot of salted water to boiling, plunge lobsters in head first, clap on the lid and boil about 6 minutes for small "chicken" lobster. Drain, remove feelers and place on your plate along side a dish containing about 1/2 a cup of melted butter. Works with crab too! Linda C o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Nov 16, 10 at 15:19 Annie selected BUTTER?? Ratz! Butter and cream are my nemeses (plural of Nemesis?)...but Annie is my hero. As usual, I'll be watching the Cookalong closely. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Nov 16, 10 at 15:54 Sally, thanks for posting that recipe! I'm not on the forum much at home, and I don't have the recipe here. It's definitely one of my favorite butter recipes, and I've made it often. You know I was born in Texas, don't you! One of my favorite new uses for butter is to make grilled garlic toast. Here's the method: Mash two or three cloves of garlic in a mortar & pestle with about a teaspoon of salt. Add one stick of soft butter and blend with the garlic. Add 2-4 tablespoons of EVOO plus fresh herbs and fresh black pepper, as you desire. Slice your bread of choice (I use sourdough) into 1/2" thick slices, butter both sides, and then place the bread on a charcoal grill for a smoked flavor. If the grill is very hot, they will toast in about two minutes each side, and so you have to watch them carefully. The butter is very good at absorbing the smoky flavor, and I always use Mesquite charcoal. You could grill them inside, but the flavor will not be the same. If you toast them in a toaster oven, put butter on one side only and make the slices thinner. Lars o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 18:16 This is my go-to biscuit recipe. Super easy, and delicious. I cut it in half, for the 2 of us. Baking Powder Biscuits 4 cups flour 2 tbsp baking powder 3/4 tsp salt 1 cup butter, cubed 1 3/4 cups milk In large bowl whisk flour, baking powder and salt. Using a pastry blender, cut in butter until coarse crumbs. (I also rub some in with my fingers.) Pour almost all of the milk over top, stirring with a fork to form ragged dough. Turn dough onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4" thickness. Using a 3 1/4" floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and cut more rounds, pressing remaining scraps into final biscuit. Brush tops with remaining milk and bake in center of 375* oven for about 30 minutes or until golden. Let cool on pan on rack. Leftovers or make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks. Thaw and reheat in 350* oven 10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Tue, Nov 16, 10 at 18:40 We don't much like white pastas or red sauces but this time of year we really enjoy these ravs. DH made them a couple weeks ago & used wonton wrappers since making pasta isn't yet something he's willing to try. They were great but if you use the wontons you have to be careful 'cause they cook very quickly & will fall apart...we know because DH lost the first batch! :) Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Ingredients 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt/Pepper, to taste 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg (itty-bitty pinch) 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. /tricia P.S. These are also very good with a bit of finely crumbled bacon added to the squash puree. Not much, just a tablespoon, or so. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Tue, Nov 16, 10 at 18:58 This is one of my absolute favorites! I even served kourabiedes at my wedding instead of cake. I used to drive my mom & grandma nuts snitching bits of raw dough. Just be careful to not inhale any powdered sugar when you eat them! This is my family's recipe. Kourabiedes (Greek Butter Cookies) Traditional Greek Christmas cookies coated with powdered sugar. 1 pound sweet, unsalted butter ½ cup powdered sugar 1 egg yolk 4-4½ cups flour (no more than 4½ cups) 1-2 pounds powdered sugar Soften butter at room temperature. In large bowl, cream butter until light and fluffy using an electric mixer. Add sugar and egg yolk and continue to cream. Gradually add the flour, a little at a time, until a very, very soft dough is formed. Break off pieces slightly larger than a walnut and roll into balls, half-moons, or S-curves. Place on unbuttered cookie sheets (use parchment paper, if desired) allowing an inch between each cookie. Bake at 350° for 15-20 minutes or until golden colored, not browned; do not over bake. Remove from the oven and carefully place on paper towels and allow to cool. Sift powdered sugar over cooled cookies; they must be very well coated. Makes about 3 dozen cookies. For a colorful presentation, cookies may be served in individual paper muffin baking cups. Variations: ·Add ½ cup blanched and finely chopped almonds or finely chopped walnuts to the dough before shaping. ·Add 1 teaspoon vanilla with the egg yolk. ·Add ½ teaspoon baking powder for a lighter, fluffier cookie. ·Sprinkle cookies with 1-2 tablespoons rose water as soon as they come out of the oven (before dusting with powdered sugar). ·Stud each cookie with a whole clove before baking. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Nov 16, 10 at 21:43 LOL, Cathy. Yes, butter seemed like a good choice, with the holidays coming up.... Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Nov 17, 10 at 9:42 Yes. Lars, I knew you at least lived in Texas. I see your cookies in my near future! Denise, I've never heard of pasta frolla. Can you tell more about what it is? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Wed, Nov 17, 10 at 22:00 jasdip - OMG those butter tarts are even better than I remember in Brossard! Please give a hug to your mom and tell her she made my day, week, month, year, lifetime with that recipe. All you Southern continent folks really need to try this treat. Actually, I sent it to my sister in Alaska so she would be just Western continent. LOL. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Nov 20, 10 at 19:24 I just read your post now Nancy. Gee thanks!!!! They are the best I've ever had, and I'm not even being biased. I'm truthful, they are. Not sickeningly sweet and runny. Glad I could help you find a great butter tart recipe! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sun, Nov 21, 10 at 10:24 My contributions are all cookies: Butter Bits 1 cup flour 1/2 cup butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract pinch of salt Preheat oven to 375 F. Mix all ingredients. Place walnut-sized ball of dough on parchment- or silicone mat-lined baking sheet. Flatten in criss-cross pattern with floured fork. Bake for 15 - 18 minutes. (Mine browned a little too much this time.) When completely cooled, lightly sprinkle with confectioners's sugar before serving. Yield: 1 to 1-1/2 dozen cookies * * * * * * * * * * Shortbread 1 pound of butter 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup sugar 5 - 6 cups of unbleached flour Cream the butter with the extracts. Gradually add the sugar and the flour. When the climate is dry, I generally only need 5 cups of flour. It was raining most of the day today and it took all 6 cups of flour to come together. Pat/roll the dough out to a rectangle on an ungreased cookies sheet, 1/2-inch to 3/4-inch thick. Prick the top of the dough with a fork. Bake at 350 F for 25 - 30 minutes, or until the edges barely turn golden. Slice the dough while still warm, but leave on the cookie sheet until thoroughly cooled. * * * * * * * * * * Russian Teacakes 2/3 cups toasted nuts (hazelnuts, pecans, walnuts are all good choices - I used walnuts this time) 2 cups of flour, divided 1 cup of unsalted butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup confectioners' sugar to roll baked cookies in Preheat oven to 350 F. Line 2 baking sheets with parchment. Toast the nuts in a dry skillet on top of the stove over low heat, stirring frequently. (This should take about 5 - 8 minutes.) Cool. Place cooled, toasted nuts and 2 tablespoons of the flour in a food processor, and finely chop the nuts, being careful not to over-process the nuts to a paste. Set aside. In bowl of mixer, cream the butter and sugar until light and fluffy, about 1 - 2 minutes. Beat in vanilla. Add remaining flour and salt, and beat until well-combined. Stir in nuts. Cover and refrigerate dough for about 1 hour or until dough is firm. Form the dough into walnut-sized balls, and place them 2 inches apart on prepared baking sheets.Bake 12 - 15 minutes, until the edges of the cookies start to turn golden. Remove from oven and place on cooling rack for about 3 minutes. In a large bowl, sift remaining powdered sugar. Roll warm cookies in powdered sugar until well-covered. Store in an airtight container. Makes about 3 dozen cookies. Lori o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 11:04 Lori, those all look so good! I love your photos, too, especially the one of the shortbread. But I want to try the Russian Tea Cakes. Jasdip, I scrolled back and looked at your recipe for the Butter Tarts. Can you elaborate on your recipe? There are so many pastry recipes, what do you use for pastry? The ignorant want to know. (Me.) Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 11:50 Here's Mom's pastry that she uses Sally. I love the pastry part the best! One time when we were all coming, she made a batch of butter tarts, but left one unfilled. Just baked pastry. For me! LOL I always pick the tart with the most pastry showing. 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Combine dry ingredients, and cut in lard/butter. Mix an egg in 1 cup measure, add vinegar and add 3/4 cup ice water. Add the liquid to the flour, stirring with a fork. Mix into a ball, divide into 2. Refrigerate one of the balls, freeze the other for future use. Roll and cut with biscuit cutter or a can, and press into muffin tins. (I don't know what size of a cutter mom uses, but it's big, because she always has a "dimple" on each tart. That's how I distinguish hers from anyone else's on a plate. LOL o Question for jasdip clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 15:54 For the pastry your mom uses, the following was posted: 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Will you please clarify the: 1/2 lb lard (or 1 lb) lard o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 16:02 Sorry for the confusion! Either 1/2 lb butter plus 1/2 lb lard, or 1 lb lard. Whichever your preference. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 17:00 Not a lard eater here, but is it basically a pie dough? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 21, 10 at 17:58 Butterhorns This came from Penzeys One Magazine, issue one 2005. This is a â€sleeper.ââ¬Â They donââ¬â¢t seem like very much when you first make them, but you find yourself craving them. The recipe makes 72 cookies. Ingredients Dough 1 (2 ý teaspoons) package yeast 1 þ cups milk, divided ý cup plus 1 teaspoon sugar, divided 2 eggs 1 cup butter 5-5 ý cups flour 1 tablespoon cinnamon sugar Filling ý cup sugar ü cup butter, melted 1-2 teaspoons cinnamon Icing 1 cup powdered sugar 1 tablespoon butter, softened 2 tablespoons milk ü teaspoon pure vanilla extract Heat ý cup milk to lukewarm (warm to touch). Pour into a small bowl with yeast and 1 teaspoon sugar. Let stand for 5 minutes, until foamy. In a large mixing bowl, beat 2 eggs with ý cup sugar until blended. Melt 1 cup butter. Mix with 1 ý cup warm milk. Pour milk, butter, yeast mixture and 2 ý cups flour into the mixing bowl. Blend until just mixed. The dough will be very wet. Cover the bowl with plastic wrap or a towel and let rise in a warm place until doubled in bulk (1 to 1 ý hours). After the first rise, mix in 2 ý cups flour. If the dough is still sticky, mix in another ü cup to ý cup flour. Grab a hunk of dough the size of a tennis ball and roll it in a circular shape on a lightly floured surface. Use as little flour as possible. In a small bowl, combine filling ingredients. Spread the filling, about a tablespoon, on the dough circle. Donââ¬â¢t spread too much filling or butterhorns will unroll during baking. Cut the circle into 8 triangles (like a pizza), and roll the butterhorns up, starting at the outside edge. Sprinkle with cinnamon sugar and place on a greased baking sheet. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 18:14 Sally, Yes, a pie pastry! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 19:53 Here are two butter recipes I like. One is savory and one is sweet. Provençal Butter This recipe comes from Jean Francois Meteigner of La Cachette in Los Angeles, CA. 1/2 cup (1 stick) unsalted butter 2 teaspoons finely chopped black olives 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped garlic 1 teaspoon ground black pepper Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined. Serve with French baguettes or freshly baked sourdough rolls. Orange Honey Butter 1 lb. butter 2 1/2 C. honey 3/4 C. light brown sugar 1/2 t. cinnamon 1 t. lemon zest 1 T. orange zest Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or put in a crock and chill. Very good on toast, French toast, pancakes, etc. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Nov 21, 10 at 22:08 I was waiting for Ruthanna to post, this is her recipe, but this is one of my favorite ways to use butter, it's wonderful melted over pan fried fish, and equally good as a spread on bread or melted to sauce vegetables. TOMATO BASIL BUTTER à 1 Tbs. olive oil à 1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) à 2 tsp. minced garlic à 1/ 2 cup sweet butter softened à 2 tsp. grated lemon rind à 1/ 2 tsp. salt à 1/ 8 tsp. pepper à 1/4 cup minced fresh basil à à Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. à Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. à à Freezes well, make a ââ¬Å"logââ¬Â, wrap in waxed paper, then Ziploc bags. Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Nov 22, 10 at 8:22 I made Lori's Russian Tea Cakes last night, and they're very good. Mine don't look as pretty as hers do in her picture, though. (Isn't that the case with cookbook pictures, too?!) I waited 3 minutes, then rolled them in the powdered sugar, and it sort of melted, or dissolved soon after rolling them. They taste fine, though. Oh and the other thing that happened was that the first one I rolled, I sort of gently tossed it into the bowl of sugar, and it broke completely into crumbs, almost like it exploded. I don't know why. I was much, much more gentle with the following cookies. They are very tender cookies, and just melt in the mouth. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Nov 26, 10 at 13:56 Jasdip, I just finished making a batch of your Mom's butter tarts and they are wonderful! Best I've had. My recipe uses corn syrup which bugs me so I've been looking for one that didn't. Yours is it! I love them...so won't be making them often! LOL Thank your Mom for me. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 9:32 I just read through this again and I know I gained a couple of pounds while reading. It all sounds so good. I'm going to pick a name right now for our last Cookalong of 2010.... >>>>>>>>>>> Lorijean44 Please put your thinking cap on and let us know what you decide. Just post your choice here and I'll start the new thread. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:18 Lori has picked dates for Cookalong #38. Thank you Lori, that's a good idea. I know I use more dates this time of year than any other. I'll get it set up now... Nancy Here is a link that might be useful: Cookalong #38 ---- Dates!

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!