Monday, October 17, 2011

What I've been up to...

Harvest Corn Chowder

Sorry I can't remember what was in this, but man it was good!!! I had a day of harvesting in the garden and came inside to cook something tasty. I just added a bunch of random things into the chowder like tomatoes, zucchini squash (from my Boss's garden), carrots, croutons left over from a dinner at the farm, cheddar cheese, onions, and other things.

Hand-made Pumpkin Ricotta Ravioli with browned butter sage sauce and Gorman Farm Bacon

Notice our new table that my new husband just made us and the chairs we just got as wedding gifts?  They were made by Les's cousin out of coffee burlap sacs.

I'm teaching a cooking class this month. So right now I'm perfecting the recipe. I'll get back to you on what goes inside of it.
Spaghetti Squash Stuffed with Everything Good

I've never had good luck with growing squash, but this year the spaghetti squash has grown like gang busters! I've been trying a whole bunch of new things with them. This was pretty tasty and it was all ingredients just from my back yard or already in my fridge.

Half the Spaghetti Squash, scoop out the seeds, and place cut side down in a pan with 1/2 in of water.  Bake the squash at 350˚. Take a fork and scoop out the flesh leaving 1/4 in around the outside.  Mix the squash with whatever you have in the fridge. For this recipe I had leftover couscous (made with home-made chicken broth), ham from the wedding, shredded carrots, onions, balsamic vinegar, olive oil, salt and pepper and chives on top.

Cereal Crusted - Stuffed French Toast with Blueberries

2 Tablespoons unsalted butter, softened and more for cooking the french toast
4 ounces cream cheese, softened
1 1/2 Tablespoons apricot preserves
1 cup diced blueberries
4 thick slices whole wheat bread
Powdered sugar, for dusting

Egg Batter:
6 extra-large eggs
1 Tablespoon ground cinnamon
1/4 teaspoon nutmeg
2 Tablespoons sugar
1 teaspoon vanilla extract
1 cup whole milk

1 1/2 cups of a mixture of crushed Cheerios, granola, flaked coconut (My suggestion don't use Cheerios. They just don't work well)

In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the apricot preserves and mix until incorporated. Fold in the blueberries into the cream cheese mixture.

Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

Prepare the breading by adding the crushed cereal mixture to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh blueberries, and syrup if desired.

adapted from:

No comments: