Tag Archives: butternut squash

Salad Daze

Photo by Chalmers Butterfield

The Hollywood Brown Derby Cobb Salad….

The same, real Brown Derby restaurant that Lucy and Ethel went to when they went to Hollywood. The Episode  where Lucy dumps food all over a movie star – William Holden.

Holden-portrait

William Holden orders a Cobb Salad…a Hollywood Salad! A GLAMOUR Salad!!!!

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Cobb Salad – named after a Brown Derby owner, Bob Cobb.

Of course, since Lucy is involved……and there was a pie…….

bill-holden-cobb-salad2

Before Lucy – After Lucy

It was a few years later that I found out what was in a Cobb Salad….

brown-derby-cobb-salad

page from The Brown Derby Cookbook, probably the 1949 edition – here are several versions of the Brown Derby and it’s cookbooks

 

One way to remember the ingredients:

EAT COBB

Eggs + Avocado + Tomato   Chicken + Onion + Bacon + Blue Cheese

I recently had a Cobb Salad that was a variation on the theme. It was made with radicchio  instead of greens, which was a little too warming for a summer salad, but for an autumnal one…..Mmm Mmmm Good!

And it was chopped up nicely. Somewhere in the 21st century we’ve forgotten that salads are eaten with forks in public places and that they’re supposed to be ready to eat and not need more knife work.

This version also had roasted butternut squash and turkey instead of chicken and dried cranberries, a Plymouthy version.  Good, and got me thinking about a few more tweaks. I’d do chopped radicchio as the base, great color, nice change from  KALE (hasn’t the clock ticked past that by now????)

RadicchioNL

Anyhow – turkey instead of chicken – but a roasted turkey. A roasty flavor would help here. Maybe toss a turkey breast in while roasting the butternut squash.

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Now that the nights are cool – last night was downright COLD – a little “toss a sheet pan of something in the oven”  action is NOT out of the question., and if it helps to stave off another night of not turning the heat on…more power to that!

I might use fresh cranberries, once they once they come in, instead of dried. Blue cheese. Hard boiled eggs – easy. Bacon? No hardship there. I also have managed not to start a jar of bacon grease, so get a jar ready….I’m going to go with black olives as the O…..I just don’t like raw onion, and since it doesn’t like me right back, we’re even on that score.

What have a got so far?

Egg + A…….+ Turkey  Cranberry + Olive + Bacon + Blue Cheese

Hmmmm – What the A?

A stands for Apple!

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Rene Magritte 1964

If I make an Apple/Maple dressing, a little chopped apple will temper it, give the sweet to go with the rich/spicy/…apple cider vinegar, chopped apple, maple syrup and a touch of oil….

The temptation to ‘pumpkin spice’ this is nearly overwhelming, but I’ll try to resist.

September Salad – The Thanksgiving Cobb  –  check.

 

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Filed under Autumn, Eating, Lunch, New England, Thanksgiving

Just another Meatless Monday

BASIC BEANS ANOTHER WAY

1 pound dried beans, picked over and rinsed
1 large onion, quartered and/or
2 garlic cloves, crushed and/or
2 bay leaves

1. Pick, rinse and soak the beans in enough water to cover plus an inch or two (a bowl with a wider top will need less surface water then on that is narrow but deep). Soak for 8 hours or overnight. If it’s warm and you don’t have AC, soak them in the fridge or you’ll get some fermentation going….. Theoretically they’re still edible, but there are texture and flavor issues…
2. Drain the beans place them in a 5 or 6 quart slow cooker. Add (or not) the onion/garlic bay leaves. Add enough water to cover – 6 – 8 cps.
3. Cover and cook on high 8 – 12 hours, depending on the type and age of bean.
Robin Robertson. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: 2004. p. 95.

Fresh from Veg Kitchen

Butternut Squash Chili

1 Tablespoon olive oil

1 small onion (or equal amount of onion-ness), chopped

3 cloves of garlic, smooshed

1 ½ pound butternut (or other winter) squash, peeled and cubed – it comes ready to use in frozen form…frozen butternut squash

3 stalks celery, chopped

2 Tablespoons chili powder

1 teaspoon cumin

4 cups cooked pinto beans (2 cans drained and rinsed)

1 28-ounce can diced tomatoes

2 cups broth or water

1 teaspoon salt

  1. In large pot, sauté onion until soft over medium heat. Add garlic and sauté 30 seconds more.
  2. Add the squash and celery, continue sautéing until celery is soft and some of the squash is a little brown.
  3. Add the chili powder and cumin and toss and heat another minute – it should smell divine.
  4. Add the beans, tomatoes, broth and salt. Give it a good stir.
  5. Raise the heat to high and bring it to a boil. Then lower the heat to keep it at a good simmer. You might (probably) have to do the partially covered thing with the lid. Simmer for 30 – 4o minutes.

Adapted from a recipe submitted by Anne Marie Rossi in edibleBoston, No. 31, Winter 2014. p. 31.

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Orange You Glad, Two

I should have begun with Sunrise

Sunrise

Sunrise

and Sunsets also often have orange.

Sunset

Sunset

A Tequila Sunrise also has an orange layer.

Tequilla Sunrise

Tequilla Sunrise

Tang

We begged begged for Tang when it first came out. Astronauts drank it! One taste - finishing of the jar was it's own form of punishment.

We begged begged for Tang when it first came out. Astronauts drank it! One taste – finishing off the jar was it’s own form of punishment.

Darling clementines  – these are my favorite fruit of winter. I save the peels in a jar in my  kitchen because I love the scent. My mother says that her mother used to keep orange peels on the back of the old black stove for the same reason. And I love the name. Well played clementine people, well played.

Darling Clementines

Darling Clementines. The box says to wash before use. I keep wondering what was lost in that translation . ‘Use’ means eating, right? That’s what I do with them!

Carrots – don’t come in just orange, and originally were violet or black, and yellow and red, as well as white. Violet and red carrots cross to make orange carrots, (it’s not a color wheel, it’s genetics) a hybrid in honor of the Prince of Orange, who was ruling the Netherlands in the 17th century. By the 18th century it was a common color for carrots throughout Europe.

Orange carrot - this is what happens in rocky ground - carrots like sandy soil

Orange carrot – this is what happens in rocky ground – carrots like sandy soil

Sweet potatoes

Sweet Potato

Sweet Potato

Butternut squash

Butternut squash

Butternut squash

Golden Gravy from Valicenti Organics from Hollis NH(www.gimmiespaghetti.com)is made with butternut squash

Apricots,

Dried apricots

Dried apricots

which are pretty darn near close to perfect just the way they are (in dried form), and brought closer to heaven if they’re half dipped in dark chocolate (thank you Judith Campbell)

Mario Batalio’s crocsMario Batali clogs

Racheal Ray’s housewares line

Rachael Ray bread knife

Rachael Ray bread knife

Fiesta Ware

Fiesta Ware Tangerine Orange

Fiesta Ware Tangerine Orange

Red lentils…..which make incredibly great dal and are much more orange then red.

red, brown and green lentils

red, brown and green lentils

Turkey baster – my favorite turkey baster

My favorite turkey baster

My favorite turkey baster

 

Pay As You Throw bags for the town of Plymouth (at last we are getting town trash pick-up!My first day is Tuesday. Welcome to the 21st century, Plymouth)

Orange trash bags for Plymouth's pay As You Throw, which now has pick up!

Orange trash bags for Plymouth’s Pay As You Throw, which now has pick up!

Great Tupperware bowl.

This is  a huge bowl - I think the color is pumpkin...I've had it for so long, they have different names for everything now. Great for holding bread dough in the fridge.

This is a huge bowl – I think the color is pumpkin…I’ve had it for so long, they have different names for everything now. Great for holding bread dough in the fridge.

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Filed under Perception ways