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Affichage des articles dont le libellé est Baked. Afficher tous les articles
Affichage des articles dont le libellé est Baked. Afficher tous les articles
BJ's Baked Acorn Squash
(4 servings, as a side)
I think the very first time I tried acorn squash I had already left home and was living in Toronto. My mum served a large variety of vegetables including some which back then were relatively unknown; kohlrabi comes to mind. Curiously several squashes were absent from her menu and I've wondered if perhaps they might not have been widely known in Germany during that time. I'll have to ask her about that.
In Toronto, I had a roommate who prepared acorn squash the following way and it was delicious. She sprinkled the cut sides with spices and added modest amounts of butter and maple syrup to the cavities. The result was a flavorful and tasty side of squash.
1 large green acorn squash, about 2lb
salt and freshly cracked pepper, to taste
several pinches of cinnamon
several pinches of ground ginger
a few pinches of cayenne pepper
4 tsp maple syrup
1 tbsp cold butter, cut into 4 pieces
Preheat oven to 400°F.
Wash the outside of the squash and dry. Cut it in half lengthwise and scoop out the seeds and small fibres.
Cut the squash in half once again lengthwise, giving you four wedges. Place the the squash, cut side facing up on a baking sheet lined with parchment paper (for easier cleanup).
Sprinkle all four wedges evenly with salt, pepper, cinnamon, ginger and cayenne. I added a touch more cinnamon than ginger and a lesser amount of cayenne. Go with your personal preferences.
Add a teaspoon of maple syrup to each cavity as well as one piece of butter.
Bake for about *40-60 minutes or until the squash is tender when pierced with a knife.
* I used a small convection oven which is about 20%-25% faster than a conventional oven; adjust accordingly.
I think the very first time I tried acorn squash I had already left home and was living in Toronto. My mum served a large variety of vegetables including some which back then were relatively unknown; kohlrabi comes to mind. Curiously several squashes were absent from her menu and I've wondered if perhaps they might not have been widely known in Germany during that time. I'll have to ask her about that.
In Toronto, I had a roommate who prepared acorn squash the following way and it was delicious. She sprinkled the cut sides with spices and added modest amounts of butter and maple syrup to the cavities. The result was a flavorful and tasty side of squash.
1 large green acorn squash, about 2lb
salt and freshly cracked pepper, to taste
several pinches of cinnamon
several pinches of ground ginger
a few pinches of cayenne pepper
4 tsp maple syrup
1 tbsp cold butter, cut into 4 pieces
Preheat oven to 400°F.
Wash the outside of the squash and dry. Cut it in half lengthwise and scoop out the seeds and small fibres.
Cut the squash in half once again lengthwise, giving you four wedges. Place the the squash, cut side facing up on a baking sheet lined with parchment paper (for easier cleanup).
Sprinkle all four wedges evenly with salt, pepper, cinnamon, ginger and cayenne. I added a touch more cinnamon than ginger and a lesser amount of cayenne. Go with your personal preferences.
Add a teaspoon of maple syrup to each cavity as well as one piece of butter.
Bake for about *40-60 minutes or until the squash is tender when pierced with a knife.
* I used a small convection oven which is about 20%-25% faster than a conventional oven; adjust accordingly.
Baked Potatoes
Every once in a while I really look forward to a simple meal of a baked potato with a small salad. There are tons of different toppings you can place on your potato, but I always dress mine with cheddar cheese, crumbled bacon, sour cream and sliced green onions. Yum!
Russet potatoes work best for baking because they are mealy, resulting in a nice fluffy texture when done.
for each serving
one 14-15oz russet potato
small amount of olive oil (for coating)
salt and freshly cracked pepper, to taste
1-2 tbsp sour cream
1-2 tbsp shredded cheddar cheese
1 slice bacon fried crispy, then crumbled
2-3 tsp green onion, sliced
Preheat oven to 375°F.
Wash and scrub the potatoes carefully (so you can eat the skin as well). Remove any bruises or blemishes with a sharp knife.
Lightly coat the potatoes with oil and sprinkle with salt. Poke each potato a few times with a knife.
Bake for about 1 hour or until the skin feels crispy and the interior feels soft. Remove from oven.
Slice each potato along the top about halfway down. Gently pull apart the seams and fluff up interior with a fork. Sprinkle with a bit of salt and pepper. Fill each potato with desired amounts of sour cream, cheese, bacon and green onions.
Baked Apples with Rum Soaked Currants
(4 servings)
The temperatures in Dallas have dropped off recently and although the daily highs are still near 80°F. at times, it finally feels a bit like fall.
This delicious apple dessert is tasty warm or cold. I love it best warm, topped with some lightly sweetened fresh whipped cream.
2 tbsp dried currants
3 tbsp rum
4 Granny Smith apples
1/3 cup chopped pecans, toasted
1/4 cup sucanat or brown sugar
3 tbsp honey
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp lemon zest
pinch of salt
1 tbsp cold butter
2/3 cup apple juice
The night before you plan on making this dish, combine the currants and rum and leave to soak overnight. The currants will have absorbed almost all of the rum by the next morning.
Preheat oven to 350°F.
Wash the apples well and then using either a corer, small sharp knife or melon scoop, cut into the top of the apple where the stem is and remove the core and seeds. The seeds will be near the very bottom and you might have to leave part of the seed casings intact otherwise you might cut through the bottom "floor". There's quite a lot of edible apple above the seed area which I don't like to discard. Place those portions into a bowl as you remove them. Each finished apple should have a well about 1.5-2 inches in diameter.
When all of the apples have been prepared, *chop up the apples coarsely, then return them to the bowl and add the pecans, sucanat, honey, cinnamon, ginger, lemon, zest, salt and currants (including any rum which wasn't absorbed). Stir until well combined.
*You can make quick work of this if you have a food processor. Place the apple pieces into the bowl of a food processor and add the toasted pecans, sucanat, honey, cinnamon, ginger, lemon, zest and salt. Pulse a few times until the mixture is combined and the apples are coarse. Stir in the currants and any remaining rum which wasn't absorbed.
Divide the filling between the four apples and fill their cavities. Don't fill them too loosely and allow the filling to mound up on top if there's extra.
Place the apple into a small pie dish. Cut the butter into four pieces and place a piece on top of the filling on each apple. Pour the apple juice around the apples to cover the bottom of the dish.
Bake the apples for about 30-40 minutes or until they can be easily pierced with a knife. Take care not to bake them too long lest they begin to fall apart.
The temperatures in Dallas have dropped off recently and although the daily highs are still near 80°F. at times, it finally feels a bit like fall.
This delicious apple dessert is tasty warm or cold. I love it best warm, topped with some lightly sweetened fresh whipped cream.
2 tbsp dried currants
3 tbsp rum
4 Granny Smith apples
1/3 cup chopped pecans, toasted
1/4 cup sucanat or brown sugar
3 tbsp honey
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp lemon zest
pinch of salt
1 tbsp cold butter
2/3 cup apple juice
The night before you plan on making this dish, combine the currants and rum and leave to soak overnight. The currants will have absorbed almost all of the rum by the next morning.
Preheat oven to 350°F.
Wash the apples well and then using either a corer, small sharp knife or melon scoop, cut into the top of the apple where the stem is and remove the core and seeds. The seeds will be near the very bottom and you might have to leave part of the seed casings intact otherwise you might cut through the bottom "floor". There's quite a lot of edible apple above the seed area which I don't like to discard. Place those portions into a bowl as you remove them. Each finished apple should have a well about 1.5-2 inches in diameter.
When all of the apples have been prepared, *chop up the apples coarsely, then return them to the bowl and add the pecans, sucanat, honey, cinnamon, ginger, lemon, zest, salt and currants (including any rum which wasn't absorbed). Stir until well combined.
*You can make quick work of this if you have a food processor. Place the apple pieces into the bowl of a food processor and add the toasted pecans, sucanat, honey, cinnamon, ginger, lemon, zest and salt. Pulse a few times until the mixture is combined and the apples are coarse. Stir in the currants and any remaining rum which wasn't absorbed.
Divide the filling between the four apples and fill their cavities. Don't fill them too loosely and allow the filling to mound up on top if there's extra.
Place the apple into a small pie dish. Cut the butter into four pieces and place a piece on top of the filling on each apple. Pour the apple juice around the apples to cover the bottom of the dish.
Bake the apples for about 30-40 minutes or until they can be easily pierced with a knife. Take care not to bake them too long lest they begin to fall apart.
