An Update ...

I'm posting some images from this past Thursday so Charlie's mom can have an update. Charlie's enjoying a brioche from the bread guy. Don't the greens look great? Check out the little guy peeking out from behind the squash huddle.
(images by Mim)

Spaghetti, Butternut and other squash recipes

Spaghetti Squash

Spaghetti Squash can be boiled or baked to cook. To boil, heat a pot of water large enough to hold the whole squash. When water is boiling, drop in the vegetable spaghetti squash and cook for 20 – 30 minutes, depending upon its size. When a fork goes easily into the flesh, the squash is done. Remove from water, and let cool. When cool enough to handle, split lengthwise down the middle of the squash, and remove the seeds and stringy portion.

To bake, prick squash with a long-tined fork so the skin won’t burst while cooking. Bake in a preheated 350 degree oven 40 minutes to 1 1⁄2 hours, depending upon the size, or until the flesh is tender.

With a fork, “comb” the squash flesh and the “spaghetti” will pull off in long strands. You’ll end up with a bowl of vegetable spaghetti which can be refrigerated for later use or served right away. Sauté in butter or top with your favorite sauce. Steam to reheat if you are cutting down on fat.

White Clam Sauce Topping

2-3 dozen topneck or littleneck clams

1/3 cup white wine

1⁄4 olive oil

3-4 cloves garlic, finely minced

Freshly ground pepper

1⁄4 cup chopped parsley

Salt (optional)


Scrub clams well, then steam in wine. Remove the flesh, discarding shells, then strain the broth and reserve. Heat oil and sauté garlic until cooked but not browned. Add clam broth to oil, grind in pepper and bring to boil, lower heat, and simmer for 5 minutes. Add clams to sauce. Pour over hot spaghetti squash and toss with parsley. Season with additional salt and pepper if necessary. This sauce will coat 6-8 cups of shredded squash.


Butternut Squash Soup

2 – 21/2 lbs Butternut Squash

1 onion

1 carrot

1 stalk celery

2 tbsp butter

5 cups chicken stock

Salt

1⁄4 tsp ground ginger (optional)

1 1⁄2 cups light cream

Freshly ground pepper


Peel and seed squash and cut into 1⁄2 inch cubes. Chop onion, carrot, and celery, and add to butter melted in a 4 quart saucepan. Stew to wilt but not brown. Add squash and stir into vegetables. Add 4 cups chicken stock and 1⁄2 tsp salt. Bring to boil, cover, reduce heat, and cook for 30 – 40 minutes or until squash are tender. Stir in ginger if you like. Puree in a blender with remaining chicken stock. Add cream and season with salt and pepper to taste. Reheat and serve. Makes 8 cups.

Baked Swiss Chard with Cheese

Swiss Chard

Butter

Pecorino Romano or like grated cheese or a combination of Parmesan, Swiss & Provolone

Onion, chopped

2 cloves garlic, coarsely chopped

Salt

Pepper

Blanch Swiss Chard in a large pot of boiling salted water. Cut the ribs, regardless of their width, into 1-2 inch pieces. They will cook tender in 8 minutes once the water returns to boil after the chard is added. Depending upon their size and age, the leaves will cook in 2-4 minutes after the water returns to a boil. To cook ribs and leaves together, first add the ribs and then add the leaves, adjusting times as above. It is essential to drain them well. Sauté the onion and garlic in butter, add salt and pepper to taste. Place a layer of blanched chard into a buttered casserole, spoon some of the butter/onion/garlic mixture over chard, sprinkle with cheese, repeat layers ending with cheese. Bake in preheated 400 degree oven for 15 – 20 minutes.

Chinese Cabbage Stir-Fry

2 lb Chinese cabbage

1/3 cup dried hot red pepper (optional)

3 tbsp peanut oil

2 quarter-size pieces fresh ginger

1⁄2 tsp sugar

1 tsp salt

2 tbsp water or broth

Wash cabbage and cut crosswise into 1- 1 1⁄2 inch pieces. Dice the hot pepper if you are using it into 1⁄2 inch pieces. Heat the oil in a wok or a large frying pan. Stir in the ginger and toss for 1 minute. Add the cabbage and pepper, if you wish, and cook, stirring constantly , for 2 minutes. Lower the heat if the cabbage begins to brown. Stir in the sugar and salt; then add the water or broth. Cover and cook for 2-3 minutes or until the cabbage is tender but still crunchy. Serves 4

* Season with a few drops of sesame oil
* Toss in pine nuts or cooked chestnuts
* Add black Chinese mushrooms or small ham strips along with the ginger
* Add pieces of shrimp, crab, or other shellfish
* Combine 1 tsp cornstarch with 1 tbsp each of soy sauce, rice wine, and vinegar and stir in at the last minute until the sauce thickens. Season with sesame oil, if desired.

Buon appetite from Donna Rominiecki
image from flickr by Gamany