Tag: Squash

Weekend Finds 10:18:14

It’s been a little while since I did any weekend finds, hasn’t it? I figured I’d give you some posts you could sink your teeth into. But hey, sometimes you can sink your teeth into a list of cool stuff I found, right? Right. Halloween is around the corner (like, wow, two weeks away already). And that, to me, means that we are in the thick of fall, which in turn means we should be making all things squash. I have my old go to’s (like tofu and delicata with miso and molasses, root veggies with miso and harissa) but it’s always fun discovering new ones. Here are some I’m itching to try.

1. Pumpkin Muffins

Pumpkin Muffin // Weekend Finds on Serious Crust
Pumpkin muffins topped with whipped cream cheese on Food52

I’m not sure what about these pumpkin muffins makes me feel like they’ll be different from pumpkin muffins I’ve made in the past – maybe it’s the face that they’re topped with whipped cream cheese? Yeah, that could be it.

2. Butternut Squash Pie

Butternut Squash Pie // Weekend Finds on Serious Crust
This Italian butternut squash dessert looks so good.

This Italian dessert sounds beautiful – somewhere between a custard and a pie and sprinkled with almonds.

3. Squash with Dates and Thyme

Squash with Dates and Thyme // Weekend Finds on Serious Crust
Caramelized squash, warm soft dates, and aromatic thyme.

I love me some roasted squash, and acorn has become a recent favorite of mine. This acorn squash tossed with coconut oil and roasted with dates sounds perfect – I love the thought of the sweetness from the dates. I would throw the thyme in to roast with the squash, and maybe add a sprinkle of cayenne.

4. Potato Miso Tart and Braised Cabbage

Ottolenghi's Potato Miso Tart and Braised Cabbage // Weekend Finds on Serious Crust
Has Ottolenghi ever led you astray? I thought not.

Ok, neither of these are squash. But both of these recipes from Yotam Ottolenghi seem like beautiful fall dishes. The braised cabbage seems like it would make a particularly wonderful Thanksgiving side dish.

5. Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake // Weekend Finds on Serious Crust
Perhaps my favorite Mexican dessert, but with a fall spin.

And for dessert, this spin on a classic Mexican tres leches cake – with pumpkin! It’s a rich, fun dessert, especially for perhaps a Halloween/Day of the Dead party.

Soba Noodles with Summer Squash and Mango

Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust
Soba Noodles with Summer Squash and Mango // Serious Crust

Soba noodles have become a staple in my kitchen. I have always liked them, but as the weather has been slowly getting warmer, and there’s lovely produce all around, they have been appearing more often in my kitchen. I love them with a light sauce made of rice vinegar and lime juice. But the true beauty of soba noodles, to me, is that they are delicious cold. The day after you make them, and they’ve been sitting in whatever sauce you’ve tossed them with, they become ultra flavorful and refreshing. I am a big fan. And I think you should be too.

Jonah came home this week, on Monday actually, and I had a feeling that cooking might not be exactly what he wanted to do the moment he stepped of the plane. So on Sunday night I made a big batch of soba noodles tossed with roasted zucchini, fresh mango, and a light citrus-y sauce. I ate a small bowl, and threw the rest in the fridge, knowing that it would be delicious the next day for dinner with some roasted green beens (also in the fridge).

I love how colorful this dish is, how summery it is, and how packed with flavor. I think it’d make a great cold side dish for a summer party (4th of July, anyone?), and it makes great leftovers to take to the office for lunch. You can add some seared tofu, or maybe even some grilled chicken.

Soba Noodles with Summer Squash and Mango

Ingredients

2 zucchini, julienned
2 summer squash, julienned
olive oil
salt
1 9-oz package buckwheat soba noodles
3/4 cup rice vinegar
1/4 cup sugar
3/4 tsp salt
2-3 cloves garlic, finely chopped
1 jalapeño, finely chopped (and seeded, if you’re not feeling the heat)
juice and zest of 1 lime
1 Tbl sesame oil
1 ripe mango, peeled and julienned
~1/4 cup fresh basil, chopped
~1/4 cup fresh mint, chopped
optional but recommended: chopped peanuts to top (I used about 1/4 cup), lime wedges

Instructions

Preheat your oven to 400 degrees. Toss the julienned zucchini and squash with olive oil and salt. Spread on a parchment lined baking sheet. Roast for 20-30 minutes, until lightly browned, tossing halfway through. Set aside to cool.

Cook the soba noodles as instructed on the package. Usually, this means boil them for about 4 minutes, drain them, rinse them with cold water, drain them, and spread them out on a dish towel to try.

While boiling the water for the noodles, combine the rice vinegar, sugar, and salt in a small pot over medium heat, stirring until the sugar dissolves. Remove from heat and add garlic and jalapeño. Allow to cool, then add the lime juice and zest as well as the sesame oil. Whisk to combine. Put the soba noodles in a bowl, and toss with the dressing. Add the squash, mango, herbs, and nuts to the noodles, tossing to combine. Garnish with a sprinkle more of chopped peanuts and a lime wedge. Enjoy with a light beer on a hot day.

Roasted Winter Vegetables with Miso and Harissa

Roasted Winter Vegetables with Miso and Harissa // Serious Crust by Annie Fassler

Make this. Tonight. Now. I don’t care when. But make it. The sooner the better.

I’m not sure when I discovered this recipe on 101 Cookbooks, but it has quickly become a favorite. I imagine you could roast any winter vegetables with miso and harissa and they would be just as wonderful as the potatoes and squash I made. I haven’t tried the full on recipe with the kale yet, but I’m sure I will soon enough. Once I get over these vegetables. My goodness. This recipe is incredibly flavorful, the miso gets beautifully caramelized, and the harissa adds a perfect hint of spice. It’s so comforting but not boring or familiar at all. So make it.

Roasted Winter Vegetables with Miso and Harissa

Note: I bet this would work beautifully with lots of winter vegetables. Sweet potatoes? Turnips? Broccoli? Fennel? Parsnips? Winter squash? Let me know what you try.

Note 2: If you think miso and harissa are some of those ingredients that you’ll use once and never again, you couldn’t be more wrong. The other night Jonah made me this incredible clam miso soup from The Family Meal, and this squash and tofu with miso and molasses is one of my favorites. As for harissa, try adding it to anything for a little heat, especially shakshuka.

Ingredients

1/2 pound fingerling potatoes
3/4 pound delicata squash
1/4 cup olive oil
1/4 cup white miso paste
1 1/2 tsp harissa paste (more if you like spice)

Instructions

Preheat your oven to 400 degrees. If your potatoes are larger, quarter them, half them, or cut them as you choose. You want the pieces to be about the size of your thumb. Half and seed the squash, and slice into 1/2 inch half-moons. Set aside.

In a bowl, whisk together the olive oil, miso, and harissa. Add the vegetables and toss to coat evenly. Spread on a baking sheet, and roast for 25-30 minutes. You want everything to be nicely browned and tender – I recommend tossing the veggies halfway through.

Remove from oven, allow to cool for a few minutes. Good luck not devouring these within minutes.

Weekend Finds 11:3:13

Phew! We just got back yesterday from a relaxing, sun-soaked week in Mexico. We were there celebrating my birthday and my sister’s birthday with my mom and her boyfriend. It was so much fun, and there were food adventures to be had! Post coming soon about that.

This Weekend Finds is starting to lean towards the holiday season. I don’t know if you know, but this year Thanksgiving falls on the second night of Channukah, for the first time ever, and the only time for the next 75,000 years. My family, being a little eccentric, is going full steam ahead for “Thanksgivukkah,” so the holiday has been on the brain lately. Here are some things we’re thinking of:

1. Rosemary Wreath Place Cards

Weekend Finds // Serious Crust by Annie Fassler
Rosemary wreath place cards from Spoon Fork Bacon

I’m super into these mini wreaths, made of rosemary, so you know they’ll smell delicious. Head over to Spoon Fork Bacon for the (not that hard) tutorial!

2. Butternut Squash Latkes

Weekend Finds // Serious Crust by Annie Fassler
Butternut Squash Latkes: perfect for Thanksgivukkah

My mom wanted to make traditional latkes and put cranberry sauce on top (which, I guess, is still a possibility), but I always like making new latke variations. This seems like the perfect year to try these butternut squash and sage latkes.

3. Squash Soup with a twist

Weekend Finds // Serious Crust by Annie Fassler
Squash soup with a twist from Orangette

Moving away from the holiday theme, this soup from Molly Wizenberg over at Orangette looks wonderful. I love squash soup, but I love even more that this one has some unusual ingredients for a squash soup: fish sauce and sriracha anyone? I can’t wait to try making it.

4. Drinking with your eyes

Weekend Finds // Serious Crust by Annie Fassler
Learn more about what that wine label tells you.

This is an entertaining article about the design of wine labels. Not that it helps terribly much – I still probably won’t know what to pick up when I go to the store – but it’s interesting to learn about what all goes into the design, and the tools label designers use.

5. Cocktails in a slowcooker

Weekend Finds // Serious Crust by Annie Fassler
Slowcooker cocktails are perfect for holiday parties!

This idea to put your mulled wine or spiced cider in a slow cooker instead of a pot on the stove is brilliant. Having a bunch of people (who’ve been drinking) gathered around the stove where there is fire has always made me nervous, and this seems like a great alternative, and a way to get people out of the kitchen and into other rooms.