How’s this for some mise en place:
It’s simmering away in the oven now, and I have to say…it doesn’t smell all that good!
It’s simmering away in the oven now, and I have to say…it doesn’t smell all that good!
The CookingBites recipe challenge: hard squash
- Thread starter Morning Glory
- Start date
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- Tags
- squash (vegetable)
Ok, next!
Recipe - Horseradish beef-and-vegetable wine stew
Well, once it came together, the harshness of the horseradish mellowed considerably, and by the time I pulled it from the oven, it smelled divine.
Lots of prep work, but really, it’s a dump-and-stir recipe after that, pretty simple - no browning of meat, no sweating of vegetables…just tip it all in and go.
The taste? A bit tomato, the richness from the beef, of course, but balanced out nicely from the wine ($5 Pinot Noir). It’s very, very good.
The mix of vegetables is definitely one I wouldn’t normally use, but we loved it, especially the beets. The squash and parsnips are almost-but-not-quite mushy, the beets still a little firm, and the beef, perfectly fork-tender - a textural delight.
It could be better only if it were 10F colder outside.
Recipe - Horseradish beef-and-vegetable wine stew
Well, once it came together, the harshness of the horseradish mellowed considerably, and by the time I pulled it from the oven, it smelled divine.
Lots of prep work, but really, it’s a dump-and-stir recipe after that, pretty simple - no browning of meat, no sweating of vegetables…just tip it all in and go.
The taste? A bit tomato, the richness from the beef, of course, but balanced out nicely from the wine ($5 Pinot Noir). It’s very, very good.
The mix of vegetables is definitely one I wouldn’t normally use, but we loved it, especially the beets. The squash and parsnips are almost-but-not-quite mushy, the beets still a little firm, and the beef, perfectly fork-tender - a textural delight.
It could be better only if it were 10F colder outside.
Deadline extended one week, to 29 Nov.
Let’s see some squash action, folks!
Let’s see some squash action, folks!
Yep, she’s just got something else that’s grabbing her attention right now.
karadekoolaid
Legendary Member
So here's another entry:
Peanut Coconut Squash
This is actually a South Eastern Indian recipe; as such, I cut down the number of chile peppers by half. When I tasted it, I thought: Hey! shouldn't have done that.
The peanuts and coconut dulled the heat considerably. It was still delicious. Loved the flavour of the squash and the overtones of peanuts and coconut.
The recipe is an adaption of Raghavan Iyer's recipe in "660 Curries", although there's no such thing as "bottle gourd squash" here, so I used butternut.Nor did I like his canola oil suggestion, so I used a mixed vegetable oil.
Really good. Next time I'll stick with his recommendation for the chile peppers.
Peanut Coconut Squash
This is actually a South Eastern Indian recipe; as such, I cut down the number of chile peppers by half. When I tasted it, I thought: Hey! shouldn't have done that.
The peanuts and coconut dulled the heat considerably. It was still delicious. Loved the flavour of the squash and the overtones of peanuts and coconut.
The recipe is an adaption of Raghavan Iyer's recipe in "660 Curries", although there's no such thing as "bottle gourd squash" here, so I used butternut.Nor did I like his canola oil suggestion, so I used a mixed vegetable oil.
Really good. Next time I'll stick with his recommendation for the chile peppers.
I did a YouTube search on squash, and saw a Jaime Oliver video for Sausage and Squash Chilli. That's just all kinds of wrong, on so many levels.
I think Jaime Oliver has found a way to pi$$ off just about every country and region on the planet with his versions of their foods.
CD
That's just all kinds of wrong, on so many levels.I think Jaime Oliver has found a way to pi$$ off just about every country and region on the planet with his versions of their foods.
CD
karadekoolaid
Legendary Member
Jamie was a huge breath of fresh air when he started out. Simple, tasty food that anyone could cook. Unfortunately, fame seems to have affected his creativity! Sausage and Squash Chilli sounds about as appetising as an octopus and chicken liver risotto.
I seem to remember there was another famous TV chef that did the same. Could it have been Emeril?
From three years ago this month:I did a YouTube search on squash, and saw a Jaime Oliver video for Sausage and Squash Chilli.
I think Jaime Oliver has found a way to pi$$ off just about every country and region on the planet with his versions of their foods.
CD
Uh-oh, I’m sure I’ve endangered my man card again, or my American card, or something!
If you google it, though, there are a lot of recipes for it, especially if you’re doing a no-meat version.
I do remember it being pretty good…and I don’t like squash.
From three years ago this month:
Uh-oh, I’m sure I’ve endangered my man card again, or my American card, or something!
If you google it, though, there are a lot of recipes for it, especially if you’re doing a no-meat version.
I do remember it being pretty good…and I don’t like squash.
It may be good, but IMHO, it is a stew, not a chili. Why not just call it Sausage and Squash Stew?
CD
Because it mimics chili?It may be good, but IMHO, it is a stew, not a chili. Why not just call it Sausage and Squash Stew?
CD
Herbaceous
Senior Member
Squash and sausage chili sounds delicious to me!
karadekoolaid
Legendary Member
I totally agree with CD. IMHO, it's only resemblance to a Chili con Carne is that is has tomatoes and coriander in it. Beans? Well we know that's a moot point, but the rest of the ingredients? I think he was smoking a funny cigarette when he invented that.
He's got a classic mirepoix, CAJUN seasoning, rosemary, balsamic vinegar (????)... I really don't see the comparison. Where are the hot peppers?
Sounds like a good recipe, but about as close to a Chili con Carne as Irish Stew.
