Ronnie Hollingsworth’s Most Excellent Squash Pie // A Few Ideas for Thanksgiving

butternut squash pie

May through September, it never crosses my mind to open a can of fruit to make a pie. But as soon as October rolls around, it never crosses my mind not to open a can to make my favorite pies and quick breads and muffins. Is this odd?

I hadn’t thought about it till last week, and the truth is that I had no intention of mastering pumpkin pie from scratch — using canned pumpkin never bothered me. Besides, last Thanksgiving I made Ina Garten’s pumpkin pie from Foolproof, and everyone, high on punch or otherwise, raved.

And I would have made it again had I not read The Dirty Life and been directed by one of you (thank you, Laurie!) to Ronnie Hollingsworth’s Most Excellent Squash Pie, one of four recipes printed at the back of the book. In the preface to the recipe, Kristin Kimball sold me: “Pumpkin shmumpkin, winter squash has more flavor and better texture.” She likes butternut best.

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AK Cookies

chocolate chip cookies

I need a cookie. You?

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Butternut Squash and Cider Soup served with Rosemary and Sage Flatbread

soup and bread

The trouble with the butternut squash soup I make again and again every winter is that it takes so much time: 45 minutes to roast the squash, 30 minutes to simmer it with the stock, and 15 minutes here and there for prepping. Although much of the time is hands off, I never feel I can whip it up on a weeknight.

So when I saw this recipe for butternut squash soup with cider and sour cream, which apparently could be “made in a flash,” a few things caught my eye: In step 1, onion and garlic simmer in a small amount of water — not butter or oil — for about five minutes. In step 2, the squash cubes steam in stock for 20 minutes. In step 3, the soup is puréed with apple cider and sour cream, and then it’s done. Continue reading

Nigella Lawson’s Dense Chocolate Loaf Cake with Booze and Coffee, Plus Two Fair Trade Giveaways

Nigella Lawson's dense chocolate loaf cake with brandy and coffee

Nigella Lawson’s recipe for dense chocolate loaf cafe, well traversed in the blogosphere, needs no tinkering. Moist, rich, tender, chocolatey — what’s to improve?

Well, when my box of Fair Trade treats arrived, and I saw the bag of coffee and chocolate nestled together, I couldn’t help think that coffee, known to heighten the flavor of chocolate without imparting much coffee flavor at all, might make a subtle difference. And because a splash of booze is often a nice addition to quick breads/loaf cakes, what would be the harm in replacing the final two tablespoons of water with brandy? And because every cake needs a pinch of salt, a pinch of salt would be added, too.

The result? Intense chocolate, subtle coffee and booze, perfect sweetness, complete deliciousness. This cake gets better by the day and is as impossible to resist with morning coffee as with postprandial cordials. Coffee, booze, salt — somehow I think you (and Nigella) would approve. Continue reading

Buttermilk Biscuits with Maple & Sea Salt | Also, Tips from Joanne Chang on Biscuit Making

just-baked buttermilk biscuits

Last month I traveled to a wedding in Boston via a Greyhound bus, which dropped me off with hours to spare before the big event (so considerately deciding not to break down till the trip home), affording me the chance to have lunch at Flour Bakery.

I arrived just as the last sticky bun got snatched up, which in hindsight was a blessing, because had it still been around, I never would have discovered the best BLT in the world — seriously, the best — and I most likely wouldn’t have grabbed a brown butter rice krispie treat (also incredibly delicious) on the way out the door. I’ve read about Joanne Chang in blogs and magazines for years, watched her beat Bobby Flay in a sticky bun throwdown, drooled over both of her cookbooks at the library, but for reasons I can’t explain had never made any of her recipes until a few days ago.

The recipe, buttermilk biscuits with maple and black pepper, is in Dana Cowin’s new cookbook, Mastering My Mistakes in the Kitchen. Many of you likely know Dana as the Editor in Chief of Food and Wine magazine, as someone who knows food better than anyone, as someone who wouldn’t make too many mistakes in the kitchen, or who would be an unlikely person to admit to them.

Well, the secret’s out: Continue reading

German Peach Pie with Brown Butter & Walnuts

german peach pie and ice cream

A few weeks ago, in the daily cooking newsletter from the NY Times, Kim Severson discussed the joys of cooking with friends, the benefits of learning from others, the potential discoveries that might be made, such as peach and blackberry crisp, “whose luscious secret, borrowed from the pastry chef Nancy Silverton, [is] four tablespoons of butter browned in a saucepan with a vanilla bean poured over the fruit before the sugar and nut topping [goes] on.”

No recipe was provided, and I couldn’t find an exact match with my googling, but I think the point is that you don’t need a recipe here. Every bubbling-fruit, crumb-topped concoction you make can be adapted to have vanilla bean-flecked brown butter.

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The Zucchini Anchovy

zucchini, anchovy, burrata

I consider myself someone who really likes food. But recently, I keep meeting people who really really like food.

A few months ago, we went to our friends’ house for brunch. They made, among other things, khao man gai, which they served with three homemade condiments including an irresistible chile-garlic sauce. And then, as a palate cleanser, they poured homemade salty sour plum juice mixed with seltzer over ice. And then they made negronis. I could have stayed all morning.

Last Thursday, two other friends came for dinner, and they brought a few cheeses, Marcona almonds, wrinkled black olives, and a plate of prosciutto and capocollo. They had made the prosciutto and capocolla. They make wine every fall.

I need to up my game. Continue reading

Potato Buns (almost) & Two Essential Burger Condiments

burger

Last week, while scrolling through emails on my phone, I came across one subject heading that gave me pause: Never Grill a Burger Again.

And then a depressing image flashed through my head: me, hovering over a sauté pan (albeit my favorite one), flipping burgers in my 100-degree kitchen as my guests reveled outside.

Did I dare make this vision a reality? How could I not? I’ve always considered burgers one of the hardest things to get right, and this post offered a path to burger domination. I followed the tutorial to a T (almost, notes below), and Ben, completely unaware of the experiments I had been conducting, declared it the best burger he’s ever eaten.

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Rhubarb Schnapps | Rhubarb Cake

rhubarb schnapps

Every spring this happens: I blink, and rhubarb season passes. And in one second, my to-make list of rhubarb recipes dissolves, my thoughts shifting to stone fruits and no-cook dinners and popsicles. Before we know it, it will be the Fourth of July, and I, my mother’s daughter, will be declaring summer over. Ugh, depressing.

I think I might, however, have a solution to these time-passing-too-quickly woes: rhubarb schnapps, a mixture of chopped rhubarb, sugar and vodka, the cheapest you can find, Nigella insists. Sounds like a win, right?

Let’s hope. Unfortunately, this is another one of those recipes whose success I cannot guarantee. In six weeks, I will report back, but as with the lemons, won’t it be more fun come mid-July to open our Mason jars together?

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Walter Sands’ Soft Sandwich Bread

trout salad sandwich

Last weekend, halfway through our drive along the Mohawk Trail en route to a campsite in the Berkshires, we came to a roundabout, which sent us off into a village of green sweeping lawns dotted with stone steeples, brick chapels, farmers’ market signage, and students tossing frisbees. We slowed to take it all in, the utopia that is a college campus.

The following afternoon we returned to Williamstown and guided by an encouraging Yelp review, stopped into Pappa Charlie’s for lunch. We ordered as we always do when we find ourselves in these sorts of spots: anything with tuna for Ben; anything with avocado for me. In a patch of grass just outside the deli, we tucked into our four-inch thick sandwiches teeming with sprouts, dripping with mayonnaise and tomato juices. And although we have eaten this meal countless times in countless places, we relished this lunch, the soft, thick bread, the creamy avocado, the salty chips, the crunchy pickle.

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