Sometimes I go through fits of intense fascination with food. It’s grounding and uplifting at the same time; fun to make and fun to eat; beautiful to be both a producer and a consumer of so much goodness. Since I was boasting on Facebook about yesterday’s food-frenzy, I was asked for recipes; they are below. More to follow, eventually. Oh, we also made applesauce: core and chop Macintosh or Cortland apples; heap into slow cooker. Add one or more chopped pears for fab flavor; 1/2 cup water for texture; 1 tsp cinnamon for attitude. Cook on high for an hour or so; stir periodically until it reaches the texture you want. Puree if you feel like it. Freezes well!
Leek and Pumpkin Soup:
Roast one smallish pumpkin or other winter squash (I cut mine in half, scoop out pulp, and roast them face-down in a pan with an inch of water until the outside is brownish and it smushes under pressure — maybe 40 minutes at 400F). Chop and wash three medium leeks (yes, I do it in that order, so I can really get all the grit out from between the layers). Sautee them in a Tbsp or so of butter until they are soft, adding a half-tsp of thyme and another of salt somewhere along the way. Deglaze the pan with about a half-cup of dry white wine, keeping the leeks in there for the process. Inhale deeply over the pot. Add homemade chicken stock (maybe 6-8 cups?). Add mashed insides of squash. Simmer together for ten minutes or so, then puree if you so choose or keep it chunky. Your call. Enjoy.
This is an eggless variation of my old standby cornbread recipe. It’s the sweet, moist kind.
Butter an 8×8 pan; preheat oven to 400. Mix dries and wets separately and then combine. Pour into pan; bake for 20-25 minutes until done.
3/4 cups all-purpose flour
1/2 cup white whole-wheat flour
1/4 cup sugar
2.5 tsp baking powder (more doesn’t hurt)
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1/3 cup ricotta cheese
1 tsp vanilla