Bad PR

I am of the opinion that most veggies get a bad wrap.  Broccoli, asparagus, cabbage, etc., they are all widely neglected and loathed without cause.  I've found that most people who claim not to like vegetables, either particularly or generally, have typically never had them prepared right.

For example, one of my most un-fond food memories of childhood were related to canned vegetables.  Asparagus, to be specific.  I can recall an evening when I was seven years old, sitting alone in the kitchen, just me and a plate of mushy, grey, bitter asparagus spears.  My resolve against consumption of such an abomination was, even then, steely and begrudging.  Overcooked, frozen and unfortunate pickling endeavors can be just as bad or worse than canned when it comes to veg.

One of the most commonly misunderstood veggies is Brussels sprouts.  I admit, even I was reluctant to invite them into my repertoire for a very long time, as a result of another childhood dinner table hostage negotiation.  But just like asparagus they are now one of my favorite veggie treats!  And very versatile.

So if you're just getting started, maybe a New Year's resolution to eat more leafy greens, here's something to get your feet wet with.  A very simple roasted Brussels sprouts recipe.

When buying Brussels sprouts you want bright green (not yellow), tightly packed sprouts on the smaller side.  If you can get them on the stalk that's even better, although much more labor intensive.  Avoid spotty and large sprouts.

When cleaning them, trim the ends of any brownish area and remove loose and yellow outer leaves.


1 1/2 lb of fresh Brussels sprouts, cleaned trimmed and halved.
3-4 Tbsp olive oil
A healthy pinch of Kosher salt
Pepper to taste

Mix your prepped sprouts with the oil, salt and vinegar, making sure each sprout is coated.  Roast them at 400 for 35 to 40 minutes, shaking the pan every so often to prevent sticking and encourage coloring, until crisp on the outside and tender on the inside.


I like them a little on the softer side and I add a little more salt before serving.  A great side dish to your Christmas Prime Rib...  I know it will be for mine!

Baking in Autumn Vol. 2

Thanksgiving and Fakesgiving have come and gone but the harvest bounty continues!  I've had an abundance of squash recently, thanks to Full Circle, and my collection gave way to signs of necessity this week; out of the four I had accumulated my Ambercup finally began to rot.  Boo.

So I had to think fast for the other three, two Delicatas, and a Carnival.  All three squash I halved, scooped out the seeds, rubbed with olive oil and roasted at 375 until they were soft and found their unique distinctions:

  • The small Delicata; pale skin with green striation.  Slightly sweet and very starchy, almost like a potato.
  • The large Delicata; pale yellow skin with orange striation.  Sweeter and softer, slightly stringy
  • The round, jolly Carnival; similarly shaped to Acorn but with an orange and green calico coloring. Soft and pleasant and sweet enough to eat on it's own
I wish I had thought to take pictures before  digging in, but hindsight is 20/20.

I combined the flesh and made dinner and dessert!

For dinner - Winter Squash Soup - serves 4

1 1/2 to 2 cups roasted squash
1 large sweet onion, roasted (I cut it in half w/skin on, rubbed with olive oil and roasted until soft)
2 cups water
2 tsp. Better Than Bullion chicken soup base
1/4 cup cream cheese
1/4 cup sour cream

Whir up the squash, onion and water in the food processor until smooth
Heat squash mixture in a medium saucepan with soup base and cream cheese over medium-low heat, stirring occasionally
Once cheese has fully melted, add sour cream and heat through until piping hot
Serve with crusty bread - I used Trader Joe's organic Ciabatta baked with a little Gruyere



For dessert - Harvest Spice Bread - makes 2 loaves
(Adapted from a recipe for Butternut Squash Bread I found here)


3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 heaping teaspoon ground cinnamon
1 heaping teaspoon ground nutmeg
1 level teaspoon ground cloves
1 level teaspoon ground allspice
1 level teaspoon ground ginger
2 cups roasted squash, mashed
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1 cup vegetable oil
4 large eggs, beaten
1/2 cup water


Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease 2 9x5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt and spices set aside.

 In a large bowl, combine squash, sugar, oil, eggs, and water until well blended. Add the flour mixture and stir until just blended.

Pour batter into prepared loaf pan and bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack; remove from pan.

Cool completely before slicing.