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Farmshare -- squash and carrots
Jul. 20th, 2009 05:30 pmHaving nearly a quart of cream of squash soup in the freezer, I made this week's squash (and some of last week's) into squash *stew*. In other words, I didn't put it in the blender.
5 scallions sauteed in 1 1/2 T butter, add 1 T flour at the end.
Add cubed squash.
Add boiling water to cover, boullion, salt, and 2 shakes Pensey's French Four.
Cook covered 20 minutes, uncovered 5 minutes.
Add 1c cream and reheat.
I expect this works better with more savory squash. The flying saucer squash was just right. The yellow and green squash would be better grilled.
The carrots will be cake:
http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html
Does anyone know why Alton Brown mixes the flour in the food processor? I'm going to try to make the frosting by hand because it's a pain to set up the mixer. Don't tell Alton Brown.
5 scallions sauteed in 1 1/2 T butter, add 1 T flour at the end.
Add cubed squash.
Add boiling water to cover, boullion, salt, and 2 shakes Pensey's French Four.
Cook covered 20 minutes, uncovered 5 minutes.
Add 1c cream and reheat.
I expect this works better with more savory squash. The flying saucer squash was just right. The yellow and green squash would be better grilled.
The carrots will be cake:
http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html
Does anyone know why Alton Brown mixes the flour in the food processor? I'm going to try to make the frosting by hand because it's a pain to set up the mixer. Don't tell Alton Brown.
