Swing Eats

Happy Halloween!  Trick or treating is really the best part of Halloween.  However, as adults we find other means besides candy to indulge.  Well, at least we have the best intentions.  Looking at the seasonal produce, I saw so much squash.  And spaghetti squash has a special quality about it.  Once it's cooked, it breaks down into a spaghetti-like texture.  I know it's an old trick, but it doesn't get old.  It's easy, nutritious, takes on whatever flavor you give it, and everyone can enjoy it.  I am partial to spaghetti, with lots of oregano.  And spaghetti squash goes even better than pasta with oregano.  Please take a look at an old blog post of mine about the chemistry of oregano and another great recipe:  Spaghetti. With Lots of Oregano .  Use a strong oregano that you can smell - the stronger, the better.  I kept it really simple: roasted the spaghetti squash for best flavor and to ensure even cooking; tossed it with really good extra virgin olive oil, salt, w

So continues Food Network's Fall Fest with squash. The first thing to come to my mind, as I sure most people's minds, is butternut squash soup. With good reason. It's comforting, warm, hearty, rich, and not that difficult to make. Most soups start with a mirepoix (onions, carrots, and celery), which creates the aromatic foundation. Then add in cooked tender squash, stock, seasonings, and puree. That simple. Well, I find the most difficult aspect is the handling of the butternut squash. Every time I break one down, I curse at myself for not buying a cheap work horse cleaver from the Asian market. Hence I prefer to roast the butternut squash split in the oven. Then it works it easy to scoop out and add into the stock pan. Roasting adds a great depth of flavor from the Maillard reaction: the browning reaction (think meats, caramel, etc) that breaks down proteins and carbohydrates into small tasty flavor molecules. I add the mirepoix on the baking sheet to roast with the squ

Pumpkin is such a quintessential autumn ingredient and has become ubiquitous.  " Panna cotta" is Italian for cooked cream and it is generally a simmered cream, sugar, and gelatin mixture that is eaten after chilling in the fridge and set up.  It is one of my favorite desserts - so luxurious.  I took the standard recipe and replaced half the cream with pumpkin pulp, used brown sugar instead of white sugar, and added in traditional autumn spices.  I thought a brittle would compliment the texture well, and using raw pumpkin seeds/pepitas works perfectly.  Yes, the brittle is a "technical" component, meaning that for best results, use precision: weighing the ingredients, monitoring temperature, and working fast.  Just read through the ingredients and instructions twice before trying it.  You can do it, I have confidence in you.  Notes: glucose can be found at any baking/candy supply store and most craft stores; allow 4 hours to set; makes 6 servings. Ingredients: P