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affrecaMy usual method of finding new recipes is to google, combine five different versions (weighted towards the variations I see the most of), and substitute heavily. On the other hand, I have a cabinet full of recipe books because of bag night at the library book sale and my practice with my sister of each of us buying the other cookbooks for Christmas.
I'm starting my first recipe for this group by following a recipe from the latest cookbook from my sister. Even better, I cooked like my sister does, and made no substitutions (except salted vs. unsalted butter).
The cookbook is America's Test Kitchen: Bowls.
1.5 lb butternut squash, peeled, seed and cut into 2 inch chunks
4 oz ground pork
1 large shallot, minced, divided
1 garlic clove, minced (be proud, I did not interpret this as 5 garlic cloves)
0.5 tsp ground fennel seeds (in my case, roughly ground in a bowl with the butt end of a knife)
0.25 tsp table salt
1 tbsp butter (I used salted because that's what's in the fridge)
2 cups chicken broth
1 sprig fresh thyme
1/2 apple, cut into sticks
Cut and peel squash, then microwave for ~10 minutes, until the flesh is easily pierced. Drain and save liquid.
Break up pork in a bowl, add in and mix one half the shallot, the garlic, salt and fennel. Melt butter in sauce pan (or pot in my case), and fry up the pork mixture until crispy. Remove pork from pot, keeping the fat in the pot. Add in the squash and other half of the shallot. Cook over medium-hot heat for 5-7 minutes, until squash starts falling apart. Add in stock, saved squash liquid and thyme. Simmer that for another 5 minutes. Remove the thyme, then blend. I used a stick blender, which is my preference so I don't have to dump hot slop into the blender. Fill up a bowl and top with pork and apple sticks.
Next time, I'll probably just add the pork and apple to the pot after blending, instead of to my bowl. I might increase the amount of the pork mixture, or use sausage. I might try topping it with the Savory Seed Brittle (basically a sunflower and pumpkin seed granola) from the same cook book if I make it again.
I'm starting my first recipe for this group by following a recipe from the latest cookbook from my sister. Even better, I cooked like my sister does, and made no substitutions (except salted vs. unsalted butter).
The cookbook is America's Test Kitchen: Bowls.
1.5 lb butternut squash, peeled, seed and cut into 2 inch chunks
4 oz ground pork
1 large shallot, minced, divided
1 garlic clove, minced (be proud, I did not interpret this as 5 garlic cloves)
0.5 tsp ground fennel seeds (in my case, roughly ground in a bowl with the butt end of a knife)
0.25 tsp table salt
1 tbsp butter (I used salted because that's what's in the fridge)
2 cups chicken broth
1 sprig fresh thyme
1/2 apple, cut into sticks
Cut and peel squash, then microwave for ~10 minutes, until the flesh is easily pierced. Drain and save liquid.
Break up pork in a bowl, add in and mix one half the shallot, the garlic, salt and fennel. Melt butter in sauce pan (or pot in my case), and fry up the pork mixture until crispy. Remove pork from pot, keeping the fat in the pot. Add in the squash and other half of the shallot. Cook over medium-hot heat for 5-7 minutes, until squash starts falling apart. Add in stock, saved squash liquid and thyme. Simmer that for another 5 minutes. Remove the thyme, then blend. I used a stick blender, which is my preference so I don't have to dump hot slop into the blender. Fill up a bowl and top with pork and apple sticks.
Next time, I'll probably just add the pork and apple to the pot after blending, instead of to my bowl. I might increase the amount of the pork mixture, or use sausage. I might try topping it with the Savory Seed Brittle (basically a sunflower and pumpkin seed granola) from the same cook book if I make it again.
