A neighbor once told me that she had never met anyone who pleasure read cookbooks before she met me. She made that comment years before blogs and the internet were a thing. I wonder what she would think if she knew how much time I spent perusing food blogs these days. There are a ton of really, really good ones. I mean they not only have delicious-looking recipes but also breath-taking photographs.
This recipe is inspired by the Kabocha and Havarti Pocket recipe on the I Will Not Eat Oysters blog. I was practically drooling when I saw the photos she posted. Plus, who doesn’t love roasted squash at this time of year? It’s so seasonal, baby!
I have been actively seeking out recipes using winter squash because my friend Laraine had a bumper crop of winter squash this year and generously shared her harvest with me. I used a buttercup squash for this recipe but you could substitute butternut, red kuri, or kabocha squash too. The process will be the same regardless of which squash you chose. You will want to use a really sharp knife to cut through the hard skin of the winter squash. I quartered the squash and scraped out the seeds and strings. If you use butternut squash you will only need to cut it in half lengthwise instead of quarters.
Another modification that I made to the recipe was to add a bit of heat to the roasted squash filling. I added chipotle chili powder, cayenne pepper, and a little drizzle of maple syrup. I thought the sweetness of the squash and creaminess of the Havarti could stand up to the additional spices. I am happy to report that the result was delicious! In keeping with the fall flavors I also used apple cider vinegar instead of the champagne vinegar called for in the original recipe.
These tasty little treats are super versatile too. You can make small puffs which are perfectly-sized appetizers which can be eaten in two bites. Or, you can make larger puffs and serve them as an entree. I would pair the larger puffs with a salad and crisp Sauvignon Blanc.
Another great thing about these elegant dark chocolate bites is that you can customize them to match your tastes. The ingredients that you add to the chocolate can be intentional and match a theme for the season or use whatever ingredients you happen to have in your pantry.
But you could swap out pepitas for pistachios or almonds. Or, you can use dried blueberries or apricots instead of cranberries, or any other flavor or color combinations that you fancy.
I like to package these chocolates in small cellophane bags and tie them up with pretty ribbon or string. Add a festive tag and you have beautiful and tasty holiday treats ready to give (or eat)!
Don’t bother with take-out when you can make fried rice at home in no time at all. The secret is to cook your rice ahead of time. I usually cook it the day before I want to make fried rice but sometimes I will prepare a batch of rice and once it is cool I put it in a freezer bag and freeze it for future use. When you make fried rice you want the rice to be cold and a little dried out, so, it is preferable to not cook it just prior to making fried rice.
Another great thing about preparing fried rice at home is that you can customize it so it is exactly the way you like it. Add the veggies, protein, or flavors that you love. You can use this recipe as a base and then make it your own by preparing it just the way you want.
Broccoli and cauliflower sometimes bore me. I need novelty. I like to mix things up a little in order to keep it interesting. Once the garden is done and farmers markets have packed it in for another year I crave variety in my produce. One way that I satisfy that craving is to grocery shop at ethnic markets.
I used the baby bok choy in noodle soup, sautéed with onions, peppers, and mushrooms in a frittata, and stir-fried in a delectable sauce of garlic, ginger, soy sauce, and sesame oil. Baby bok choy is easy to prepare by rinsing it under water in a colander and let it drain. It can be chopped into thin ribbons or in this recipe the bok choy is sliced in half lengthwise.
My grandmother and Great Aunt Mary used to make zucchini pie every summer. Zucchini pie is not quite a quiche but not really a frittata either. The recipe that they used called for Bisquick baking mix and ½ cup of oil.