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Things to do today:
Receive new bed. :-D
Wash bed-cover and all sheets, pillow cases, etc.
Actually finish the bloody thank-you notes. ('Cause, yeah, they're still not finished).
Attempt to re-located address list.
Plant irises (fianlly).
Buy casserol dish with lid.
Make Squash Puff. (Yay!)
Make bread and/or squash gnocchi (although the way I make them is a lot more like dumplin's than gnocchi. ;-) This may involve getting an extra hubbard squash[1]. :-)
Small, green hubbard sqaush is delicious! :-D
Sadly, I don't have any growing in my garden (this year). But give me time. ;-) I'm saving seeds. :-)
(All the more reason to get another hubbard, of course, because it will increase my dna variability. :-)
<*loves squash*>
This is a sort of hearty-souflee (if such a thing is not an oxymoron) that my mom makes, and that I now make (and that I randomly found in a book of Ontario Settlers' Recipes int he library, which I think is kind of cool). It's what got me to like squash in the first place. (And look at me now! :-)
Squash Puff
Ingredients
2.5lb hubbard, butternut, pepper (or any other kind of winter squash except pumpkin! Do not use pumkin under any circumstances!) squash, cooked and mashed. = About 3C. [2]
1/2 C chopped mild onion. (I just throw in two shallots and some garlic, and call it done, but that's me)
2 tbsp butter/oil for sauteeing the onion
2 large eggs, sepparted
1/4 C milk
3 tbsp flour
3 tsp baking powder
3/4 tsp salt
1/8 tsp pepper
1/2 C buttered crumbs
NOTE--> These are chopped up cubes of stale/dried-out/toested bread sauteed in another tablespoon or two of butter. The are very important for the recipe. You can not leave them out or the Puff will not puff properly. You've been warned. :-)
Dirrections
Okay, so you've got your 3C of cooked, mashed squash in a big bowl. Good.
In a small bowl, beat the egg whites ujnti they are quite stiff.
Sautee the onions in the 2tbsp of butter until they're limp, but not brown. Add them to the squash.
Beat in the egg yolks and the milk until the mixture is smooth.
Stir in the flour, baking powder, salt and pepper.
Add the beaten egg-whites to the mixture and fold in until everything is well (but gently) mixed.
Pour the mixture into a greased, 6C baking dish (a large glass loaf-pan will do the trick, for example).
Top with the buttered crumbs (see NOTE above).
Bake in a pre-heated 375F over for 25 minutes (or until lightly browned).
If you like, you can put the Puff in the fridge over night and then cook it for about half an hour the next day.
Serve hot, and enjoy. :-)
It is delicious. :-D
Three Cheers for the Squash Puff! :-D
***
Now I need to go back downstairs and deal with the yeast, and start running the dish-washer. Today will be a fun day. :-)
- TTFN,
- Amazon. :-)
[EDIT: Bread is started, sheets are in the wash, thank-you cards are written, and it's not even noon. Woohoo! :-)]
[1] The squash from last year's garden is all used up (I think -- there might be about half a cup left in the freezer, mashed), and this years squash won't be in until Hallowe'en. So I'm currently getting squash from the grocery store. :-) Ah, well. :-)
[2] To cook the squash: Chop it up. Take out the seeds. Jab each piece with a fork a couple of times. Then either (A) steam it, or (B) bake it, until it is really easy to stick a fork through a thick piece. Then simply scoop the soft flesh out of the shell (skin) and glop it into a bowl to be mashed with a potato-masher or a mixer or what-ever. Have fun, kids. :-)
Receive new bed. :-D
Wash bed-cover and all sheets, pillow cases, etc.
Actually finish the bloody thank-you notes. ('Cause, yeah, they're still not finished).
Attempt to re-located address list.
Plant irises (fianlly).
Buy casserol dish with lid.
Make Squash Puff. (Yay!)
Make bread and/or squash gnocchi (although the way I make them is a lot more like dumplin's than gnocchi. ;-) This may involve getting an extra hubbard squash[1]. :-)
Small, green hubbard sqaush is delicious! :-D
Sadly, I don't have any growing in my garden (this year). But give me time. ;-) I'm saving seeds. :-)
(All the more reason to get another hubbard, of course, because it will increase my dna variability. :-)
<*loves squash*>
This is a sort of hearty-souflee (if such a thing is not an oxymoron) that my mom makes, and that I now make (and that I randomly found in a book of Ontario Settlers' Recipes int he library, which I think is kind of cool). It's what got me to like squash in the first place. (And look at me now! :-)
Squash Puff
Ingredients
2.5lb hubbard, butternut, pepper (or any other kind of winter squash except pumpkin! Do not use pumkin under any circumstances!) squash, cooked and mashed. = About 3C. [2]
1/2 C chopped mild onion. (I just throw in two shallots and some garlic, and call it done, but that's me)
2 tbsp butter/oil for sauteeing the onion
2 large eggs, sepparted
1/4 C milk
3 tbsp flour
3 tsp baking powder
3/4 tsp salt
1/8 tsp pepper
1/2 C buttered crumbs
NOTE--> These are chopped up cubes of stale/dried-out/toested bread sauteed in another tablespoon or two of butter. The are very important for the recipe. You can not leave them out or the Puff will not puff properly. You've been warned. :-)
Dirrections
Okay, so you've got your 3C of cooked, mashed squash in a big bowl. Good.
In a small bowl, beat the egg whites ujnti they are quite stiff.
Sautee the onions in the 2tbsp of butter until they're limp, but not brown. Add them to the squash.
Beat in the egg yolks and the milk until the mixture is smooth.
Stir in the flour, baking powder, salt and pepper.
Add the beaten egg-whites to the mixture and fold in until everything is well (but gently) mixed.
Pour the mixture into a greased, 6C baking dish (a large glass loaf-pan will do the trick, for example).
Top with the buttered crumbs (see NOTE above).
Bake in a pre-heated 375F over for 25 minutes (or until lightly browned).
If you like, you can put the Puff in the fridge over night and then cook it for about half an hour the next day.
Serve hot, and enjoy. :-)
It is delicious. :-D
Three Cheers for the Squash Puff! :-D
***
Now I need to go back downstairs and deal with the yeast, and start running the dish-washer. Today will be a fun day. :-)
- TTFN,
- Amazon. :-)
[EDIT: Bread is started, sheets are in the wash, thank-you cards are written, and it's not even noon. Woohoo! :-)]
[1] The squash from last year's garden is all used up (I think -- there might be about half a cup left in the freezer, mashed), and this years squash won't be in until Hallowe'en. So I'm currently getting squash from the grocery store. :-) Ah, well. :-)
[2] To cook the squash: Chop it up. Take out the seeds. Jab each piece with a fork a couple of times. Then either (A) steam it, or (B) bake it, until it is really easy to stick a fork through a thick piece. Then simply scoop the soft flesh out of the shell (skin) and glop it into a bowl to be mashed with a potato-masher or a mixer or what-ever. Have fun, kids. :-)
