if I only read...
While that was cooking, time to make the filling. I took the sausage out of its casing before browning. Once the sausage was cooked, finely chopped red onion, garlic, thyme and oregano are added. Fortunately, my herbs are still going albeit the shorter days and cooler nights. Also, in the filling is chopped chard, the liquid and seasoning. I substituted white wine for the water as I didn’t have any chicken stock on hand. Once the stuffing was complete it went into the squash halves and topped with a mixture of crumbled cornbread, pecorino Romano cheese and pecans.
While the filling was quite tasty, the squash was dry, it needed more liquid to flavor the strands. I think this recipe needs another try, with the correct squash, of course. For my husband and I, it was an okay meal.
Another recipe that had a tryout this week was Melissa Clark’s recipe for Wine-Braised Chicken with Mushrooms and Leeks. This recipe is from her column, “A Good Appetite,” that appeared in The New York Times, December 2021. I had prepared this recipe back in January of this , but neglected to write a review. In going back to my Instagram post of January, here's what I said, "Combination of garlic, shiitake mushrooms, leeks, rosemary and white wine elevate this dish." I'll take it as we loved it and you will too!
Southern Living Test Kitchen
Published October 21, 2021& in magazine issue November 2021
Active: 20 minutes
Total: 45 minutes
2 medium delicata squash, halved lengthwise, seeds and stems removed and discarded
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 ounces ground hot Italian pork sausage
½ cup finely chopped red onion (from 1 medium onion)
2 garlic cloves, minced
1 ½ teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 bunch rainbow chard, stems removed, leaves cut into 1-inch strips (about 4 cups)
¼ cup water or chicken stock
¼ cup crumbled day-old cornbread
2 tablespoons finely chopped pecans, toasted
½ ounce pecorino Romano cheese, grated with a Microplane grater (about ⅓ cup)
Wine-Braised Chicken with Mushrooms and Leeks
Melissa Clark, “A Good Appetite”
The New York Times, December 29, 2021
Time: 1 hour
Yield: 4 Servings
1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
¾ cup dry white wine (or use a dry red or rosé)
¼ cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
½ cup finely chopped fresh parsley, leaves and tender stems
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.