Recipes 10/22/09

Here is the kale recipe ---
~Laura Weiss

(Credit goes to Candace Chin (C3) for this yummy recipe. The measurements are rough estimates -- I didn't actually measure amounts when I made this last night)

1 bunch of kale
2 cloves garlic, chopped
veggie or olive oil
2 TBSP rice vinegar
2 TBSP soy sauce
1 tsp maple syrup
1/2 tsp sesame oil
1 TBSP sesame seeds

Chop kale. Saute in oil till wilted. Add garlic when mostly wilted. Toss in rice vinegar, soy, sesame oil and syrup and stir. Add sesame seeds and serve! So easy!

Recipes 10/22/09

Heritage Recipe TQM: Acorn Squash from mom & childhood
~ André Furin

Oven at 350 (teach me how to make a degrees sign??)
Carefully slice 2 acorn squash into preferred size (at least halves)
Lightly sprinkle with salt
Bake upside-down in a shallow pan for 30-35 min.

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Create glaze during first round of baking:
fill w/ 2 c. onions (making do if you don't have Vidallia)
1/2 c. broken walnuts
1/3 c. melted butter
1/3 c. light molasses
1/4 tsp. more salt
1/4 tsp. cinnamon

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Turn up and add glaze
Cover with aluminum foil, of sorts.
Finish baking for 20 more minutes (or until pierced nicely), brushing with glaze every so often.

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Lab notes:
Do not cover while the squash is face-down.
When creating the glaze, add all ingredients to a saucepan, cook over lowest heat until butter is almost thoroughly melted. Try to get your timing right, so that the glaze is ready to be added just as the squash are ready to be turned.
I added a touch of freshly grated nutmeg.
As I was placing this delectable dish in Ball Jamming Jars for bicycle carriage; I slipped a bit of Port into the mix;)

Recipes 10/22/09

Thai Pumpkin Soup
~Briana Sherry

1 Tlbs. butter
1 small onion, chopped
1 Tlbs. peeled & minced fresh ginger
1 clove garlic, minced
2 c. pumpkin
1 1/2 c. coconut milk
1 1/2 c. nonfat milk
1 tsp. Thai green curry paste
pinch dried thyme
1/2 tsp. of cayenne pepper
1 tsp. fresh lime juice
salt & pepper to taste
1/3 c. chopped peanuts (optional)
juiced lime


1. Melt the butter in a large saucepan over medium heat. Sauté the onion, ginger, and garlic in the butter until the onion is soft (about 3 min.)
2. Place 1/2 the pumpkin, coconut milk, milk, curry paste, & thyme in a blender. Add the onion mixture & puree until smooth.
3. Pour the soup back in the pot, add the remaining pumpkin, and cook over medium heat until it is heated through but not boiling (about 3 min.)
4. Season w/ lime juice, salt, & pepper to taste. Adjust seasonings as needed. Scatter a few chopped peanuts or [roasted] pumpkin seeds on top. Serve hot.

Thursday October 22nd: A Seating of Eight

Eight gathered with festive cheer.

Scattered among the delectable dishes were bottles of red wine. An air of simplicity mingled with elegance in the home of our first hostess, Mona Das.

Thank you. Thank you, dear Table of Eight. From the seasonally spectacular carrots to freshly crafted pizzas through the acorn squash associations to delicious kale with garlic; onward through Mona's Mother's Chutney and upward to pumpkin soup, beyond beets & fennel to all the fabulous stories that accompany the shared savoring of good cookin'


So, ...To the sharing of Seasonal, Organic, [with wine], Local & Heritage recipes... Cheers!