donna's daily dish

pumpkin craving

11/23/2021

A simple craving for pumpkin cream cheese. What to spread it on… pumpkin loaf cake.

I’ve been craving pumpkin cream cheese for the past two weeks. There is a bagel shop a few towns north of mine that used to make pumpkin bagels and pumpkin cream cheese. I haven’t been there in awhile and I’ve been resisting the urge to get a bagel. However, I did have some cream cheese leftover from a recent recipe and a can of pumpkin in my pantry. I was going to bake an autumn loaf or make pumpkin-walnut flapjacks, both I have made before, but I wanted something more like a pumpkin bread.

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csa week 27

11/22/2021

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Dreyer Farms CSA for the 2021 season ended last Tuesday. It was a wonderful 27 weeks of fresh, local farm produce. This season didn’t disappointment. I found new challenges for many vegetables I hadn’t had before.

In my Instagram feed I follow chef Sara Moulton. First, a little background on Sara. She had one of the first cooking shows on the Food Network called “Cooking Live.” She had one hour to prepare a meal and answer callers questions all while preparing a meal in real time. Sara was also the executive chef of Gourmet magazine and a protégée of Julia Child. Currently, you can find Sara on public television with her series “Sara’s Weeknight Meals.”

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roundup

11/19/2021

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In our CSA box of week 25 I had yet another new variety of squash, kabocha. Kabocha is also known as Japanese pumpkin and is very versatile as it can be stuffed, pureed or cooked on a stove top. Kabocha taste is a cross between pumpkin and sweet potato.

I found a recipe at NYT Cooking/The New York Times, Simmered Kabocha Squash with Scallions. The recipe is originally from Cynthia Chen McTernan, whose blog is “Two Red Bowls.” Julia Moskin of the Times, adapted the recipe below. The appealing part is it contains just five ingredients, not including kosher salt and pepper. Also, the Cook’s comments were very positive.

For the recipe you’ll need vegetable oil, the kabocha squash, scallions, chicken or vegetable broth, salt, pepper and either Sriracha, soy sauce or both. It takes about 20 minutes from start to finish to prepare this dish.

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CSA week 23 & 24, cauliflower

11/12/2021

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Peak season for cauliflower is from September through November and n our CSA box for week 23 and 24 we received a head of white cauliflower and the following week, purple. The white cauliflower was transformed into a delicious and velvety cream of cauliflower soup. I was unsure what to do with a purple head, until I read the Cook’s notes for Melissa Clark’s recipe for Lemony Carrot and Cauliflower Soup. The commenter suggested using purple cauliflower.

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csa week 21

11/9/2021

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Over the course of this season’s CSA boxes, I have discovered purple cauliflower, kabocha squash, mustard greens and new ways to prepare radishes, cabbage, acorn squash and arugula.

In this box, I had another delicate squash to cook. Lucky for me my November issue of Southern Living Magazine arrived and there was an article entitled, “It’s Squash Season,” with recipes by John Somerall. I like Southern Living’s recipes. I find they are well tested and come out just the way the recipe is written. In this article there are recipes for kabocha, Hubbard, blue Hokkaido, acorn, red kuri, delicata and butternut squashes. What caught my eye was the Sausage-Stuffed Squash utilizing a delicata squash.

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csa week 24 and 25

11/8/2021

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Our CSA is coming to an end and it with comes hardier vegetables and greens that can withstand the cooler nights. My recent items were radishes and arugula. When I was growing up, radishes were added to a nightly salad. Arugula a very popular green in recent years, appears in salads and as a topping on gourmet pizzas. Not wanting to do either of those, I came across two great recipes from The New York Times Cooking app. The first is from David Tanis for Butter-Stewed Radishes and the other from Mark Bittman for Pasta with Gorgonzola and Arugula.

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what can i make for you?

11/1/2021

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My four-year old granddaughter was due to visit and my daughter mentioned she was craving pasta e fagioli. As I had some time before her visit, I picked up the ingredients and the recipe from “Naples at Table,” by Arthur Schwartz. For the recipe you’ll need extra-virgin olive oil, 2 large cloves of garlic, hot red pepper flakes, 3 canned and peeled plum tomatoes, 2-1/2 to 3 cups cooked cannellini beans and pasta.

Instead of making cooked cannellini beans, I opted for canned beans (minus their liquid). The other change I made was to use a 28-ounce can of San Marzano tomatoes instead of just 3 tomatoes. This resulted in thick tomato sauce that I thinned out with pasta water. Per Mr. Schwartz, in Campania this dish is made “dry;” it’s not soupy or saucy, which may be how some restaurants prepare it here.

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