Posted on December 6, 2011 by bayareafoodie
I’d never seen or tasted a delicata squash until it arrived in our CSA delivery. After some research I found out that it is sweet and most commonly prepared by simply roasting it in the oven, but I decided to take it a step further and make it into a soup.
You know it's a delicata squash by the cool green stripes
When they said it was sweet I expected flavors similar to a butternut squash but it was much more subtle. This tasted like a potato soup with a touch of sweetness. I’ve made many squash soups and sometimes they turn out bland but this, although mild, I found uniquely delicious.
Food & Wine magazine / Feb 1999
For more winter squash recipes check out other bloggers participating in the Food Network’s Fall Fest (a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce every week)…
And Love It Too: Warm Winter Chili
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What’s Gaby Cooking: Quinoa Stuffed Acorn Squash
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
Napa Farmhouse 1885: Pomme d’or With Wild Mushroom Risotto
Filed under: RECIPES, Starters & Soups | Tagged: cooking, delicata squash soup, everyday, fall fest, Feb 1999, fn dish, food, food & wine magazine, food network, RECIPES | 2 Comments »
Posted on November 28, 2011 by bayareafoodie
Our CSA delivery was overflowing with beets in November. Since I was tired of making beet salads I started looking for a unique way to use them when this ravioli recipe grabbed my attention.
If you are not a fan of beets this is not going to convert you. You have to like the flavor because it is prominent. If you enjoy beets like I do you will find these truly satisfying. The only change I would make to the recipe next time is maybe use a more pungent cheese like blue. Other reviewers said they had tried that and I can see that really kicking up the flavor.
I made a few modifications to the Bon Appétit recipe.
1. I’m lazy so I chose to use wonton wrappers instead of fresh pasta (they suggested this option to save time)
2. Instead of boiling the ravioli’s I followed the directions on the wonton package to bake them. Preheat oven to 375. Mist a baking sheet with non-stick cooking spray. Place filled ravioli onto prepared baking sheet and brush tops of ravioli lightly with olive oil then bake for 10 minutes or until golden brown. Then I spooned over the poppy seed butter (which I added sage to).
This baked version would be better served as an Appetizer – cut in triangles with the butter on the side for dipping.
Bon Appétit | May 2005
For more tasty beet recipes check out other bloggers participating in the Food Network’s Fall Fest (a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce every week)…
What’s Gaby Cooking: Farro Beet and Herb Salad
My Angel’s Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge
Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon
Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette
Filed under: Main Dish, RECIPES, Starters & Soups | Tagged: Baked Beet Ravioli with Poppy Seed Butter, beets, Bon Appétit, cooking, fall fest, fn dish, food, food network, RECIPES | 1 Comment »