skip to main content

Be still my palate!

17 hours ago

last modified: 17 hours ago

The tiny Honey Butternut Squash are amazing! They roasted up perfectly. Scraped out the flesh. Simmered 1 carrot and 2 small stalks of celery in chicken broth. I roasted sliced apples as well and tossed in about 4 small ones when they were done. No seasoning or sugar.

I make Alton’s curry powder. I buy bricks of coconut cream by Grace. A bit of each. That’s it. No salt no other seasoning. Amazing flavor. Now I wish I had bought a BAG full at Wegmans. I saved the seeds lol.

I make a ” drizzle” out of homemade yogurt and SWAD cilantro chutney for spice.

I can truly say in all the years I have made this soup it has never been as flavorful.

My bowl with drizzle :

DH’s bowl 🤪

Sort by:Oldest

Comments (6)

Fun2BHere
16 hours ago
Looks delicious.
Still trailing thanked Fun2BHere
chloebud
16 hours ago
Very nice! I’ve been noticing the mini honeynut squash at TJ’s. Was there today and should’ve bought some. Will be going back in a couple days.👍🏻 I just made Ina’s Winter Minestrone yesterday…good stuff! It calls for butternut squash, so maybe I should try the mini ones next time…as long as they’re not too sweet for minestrone.
Still trailing thanked chloebud
Related Discussions
still no signs of life on my clematis or my wisteria
Q
Comments (2)
I just found this note I'd written myself on my wisteria that might be helpful? (I also had a note that wisteria has very specific pruning requirements which is somehting I'm not used to having to do....prune on a specific schedule....) Anyway here's a note on pruning that I DID do. Note I haven't touched the plant since: "Late October 2012 due to a strong hurricane I had to take all plants indoors and so I had no choice but to cut back all my wisteria stems (so I could remove the plant from the trellis it was clinging to) to just above the fifth bud (though at the time there were no actual Ã¢ÂÂbudsÃ¢ÂÂ or leavesÃ¢ÂÂ¦but I just felt along at what felt like a hard, slightly protruding leaf Ã¢ÂÂjointÃ¢ÂÂ, and so I cut the stem after 5-6 of those joints." Also a note on my clematis which I mention in my original post. I believe it's considered a 'group 3' clematis. It's Gardini Moonfleet Clematis. Tx!!
...See More
Making Oatmeal Palatable
Q
Comments (80)
grainlady, I didn't know about phytates in oatmeal; knew they were in wheat. If soaking gets them out, don't you need to drain off that water full of phytates and replace it with fresh? For my whole childhood I was "made" to eat oatmeal and hated it. The glutinous quality always got me. My mom would put a big chunk of butter on there (double yuk), maybe some cinnamon, even jam she tried. Hated them all. When I found I liked Cream of Wheat (a little) I was allowed to switch to that; could only get that down with chocolate chips tossed on and allowed to melt. As an adult my brother switched to steel-cut oats but I don't care for those either. Then making oatmeal once for my Dad at my house I found out what the problem was: overcooking. Now I actually like it. I use regular oats and cook it in the microwave for 2 minutes a bowl, just so it's soft enough but hasn't started releasing the gluey stuff. Now I cook it with dried cranberries in it and add 2 T of ground flax seed. The flax seed adds a LOT to the flavor: to me it tastes sort of like ground almonds. Then top off with a scant half teaspoon of maple syrup: a little goes a long way; it has so much flavor that you barely notice that amount of sweetness.
...See More
Black Magic , Good for The Palate? The Body?
Q
Comments (60)
I bought some garlic from WGG last year, they have very reasonable prices and good quality. I have been waiting impatiently for a few months to see when they will start taking orders for this year! dcarch: I would suggest using an Asiatic variety such as Korean Mountain or Asian Tempest for making black garlic. The Asiatic varieties are generally short storing which is probably why the black garlic curing/aging process was invented in the first place. A Turban variety might make a good substitute if you can't find any Asiatics.
...See More
And your palate says ...
Q
Comments (16)
I also like the watermelons with seeds, but I cut it all into chunks and take the seeds out before I eat them, I don't like the juice running down my arms, my face, I would prefer a nice bowl of de-seeded chunks. Grapes? Not a big fan, but I like the darker ones better, the black seedless ones are my favorite. I like muskmelon if it's good, but it's very often flavorless or over ripe unless I get it right from my garden. Edie, I'm less than 100 miles from Traverse City, Lars and Kevin and I went there last summer and we bought cherries, both dark and light. Corn? I've begun to grow a variety called Mirai, it's amazing, I'll pull an ear off in the garden and eat it raw. Other than that I want small/young/tender local sweet corn, it doesn't matter whether it's bi-color or yellow. Here they are selling sweet corn for anywhere from $6 to $8 a dozen, it's really expensive this year! Annie
...See More
Still trailing
Original Author
15 hours ago
@chloebud they are exceptional. I don’t think they are tol sweet for minestroni. You will peel and dice for that.

I cut in half took out seeds and roasted cut side down . They are tedious to scrape out the flesh as they are small lol. But so worth it and they wouldn’t be as good peeled then roasted. I won’t be back there til DH’s December appt. Hope they still have them. i am determined to grow my own next year.
plllog
15 hours ago
Looks great!

I like Honey Nut but they are sweet, but then so is Butternut. Jack-o-Lantern pumpkins and other medium sized pumpkins have more complex, bitter notes, and are good in Marcolo's smoky pumpkin soup, as well as grilled and many savory applications. Fairytales are milder without being sweet with an enormous amount of even textued flesh, and Sweetie Pies are neither bitter nor stringy but not so sweet as Honey Nut.
Still trailing thanked plllog
annie1992
12 hours ago
I agree, I like the smaller Honey Nut/mini butternut types, both for flavor and for size. The traditional Waltham butternut is good but it's so big, when I cut one up it's enough squash for 3 or 4 meals for Elery and I.

I did grow some last year but they didn't do very well, I might have to try them again next year as they are not available in any of my local stores.

The soup looks delicious!

Annie
Still trailing thanked annie1992
Still trailing
Original Author
11 hours ago
I have cooked with the usual big light colored Butternut in the stores. I have also used the very small pumpkins I don’t think any of them are as rich as these. I haven’t had a soup require as little as this did to achieve the great flavor. I would definitely call it a savory dish , the sweetness isn’t cloying .

4 of them plus the carrot/ celery / apples was enough for 3 bowlsful — DH had 2nds and there’s enough for 2 small servings tomorrow for lunch. I sure wish I had bought a bunch, roasted and frozen.

Oh well next Summer!

Related Stories

DECORATING GUIDES Palatable Palettes: 9 Bold Bathroom Color Schemes

By Jennifer Ott Design

Give your bathroom or powder room a bright new look with beautiful colors that energize the space and please the eye

KITCHEN DESIGN Palatable Palettes: 8 Great Kitchen Color Schemes

By Jennifer Ott Design

Warm and appetizing or cool and relaxing? These 8 paint palettes can help you choose the best colors for your kitchen

KITCHEN DESIGN Double Islands Put Pep in Kitchen Prep

By Lisa Frederick

With all that extra space for slicing and dicing, dual islands make even unsavory kitchen tasks palatable

GARDENING GUIDES Great Design Plant: Golden Alexanders for Early Spring Color

By Benjamin Vogt / Monarch Gardens

Get sunny flowers while other garden growers are still asleep, with this adaptable prairie plant beloved by butterflies

DINING ROOMS Guest Picks: Set Your Table Dutch-Master Style

By MFAMB aka Jenny

Make your Thanksgiving feast pop against moody black and rich gold pieces inspired by still-life paintings

MOST POPULAR Is This the Year Blue and Green Kitchen Cabinets Edge Out White?

By Mitchell Parker

Neutrals still dominate cabinet color. But some of the most popular recent kitchens on Houzz tell a different story

HOUZZ TOURS My Houzz: Neutral and Natural Elegance in Texas

By Sarah Greenman

Creamy hues, plush furnishings and vintage touches create a serene setting for a stylist and her family

LANDSCAPE DESIGN Dare to Mix Things Up in the Landscape

Courageously contrast plantings, materials and structures in your garden to create unexpected beauty and intrigue

COLOR Dreaming in Color: 5 Fab Not-Beige Bedroom Neutrals

By Jennifer Ott Design

Go soothing without slipping into yawn territory, with purples, blue-grays and more on bedroom walls

HOUZZ TOURS My Houzz: Youthful Freshness for a Traditional Toronto Home

By Jenn Hannotte / Hannotte Interiors

Modern and handmade touches help antiques and traditional architecture lighten up in a hundred-year-old Canadian house

Sponsored

Structural Remodeling

Franklin County's Heavy Timber Specialists | Best of Houzz 2020!

More Discussions

What's cooking -- or not?

37

Chloebud, how important is the icing on the pumpkin bars?

14

Really good cauliflower

42

More eggplant & pork

9

What would you take??

10