Chocolate-It's What's for Dinner

This recipe will make you slap yourself on the forehead and say "why didn't I think of that." It should be called Shredded Butternut Squash - DUH! Butternut squash is so delicious but it just takes so darn long to cook. The peeling can be a pain but the most tedious part I find is the actual cooking. Well, that was until I saw Sara Moulton cooking it on her PBS show. It almost looks like rice with saffron. Shredded Butternut Squash (Adapted from Sara Moulton ) 1 medium butternut squash 2 shallots, finely chopped 2 T olive oil 6 mint leaves, shredded 1/3 c pistachios, chopped 4 dates, chopped salt/pepper 3 T lemon juice Peel the squash and grate it in the food processor (or by hand - which will take longer!). Set aside. Saute shallots in olive oil for about 1 minute. Add squash and cook on medium-high heat. Stirring for about 3 minutes or until squash is tender. You will find the texture changes when it is done. Stir in mint, pistachio, dates, salt/pepper,...

I know I've disappeared for a while. February has been a bit crazy. I've been cooking - visiting old favorites like pierogies , sourdough chocolate waffles , and potato kugel and tested a few not so good new ones.  I also have another batch of sauerkraut fermenting. So things have been busy. I think I've been a little lazy about posting. But I promise you this one was worth the wait (were you really waiting??). Faux-tisserie Chicken (Adapted from BonAppetit ) 2 t fennel seeds 1/4 t red pepper flakes* 2 T majoram, and 4 sprigs 2T thyme, and 4 sprigs 1T salt 1/2 t pepper 3T olive oil about 3lb whole chicken 1 lemon, quartered 1 head garlic, halved Grind fennel and pepper in a mortar and pestle. Combine with other herbs, salt/pepper and olive oil. Rub chicken inside and out with the spice mixture. Stuff lemon, garlic, marjoram, and thyme sprigs into the chicken. Place on rimmed baking dish and cook for 3 hours at 300. Baste chicken every hour, until tend...

Ain't she a beauty? What is it about bread baking that just makes you feel all warm inside? It was cold; it was gloomy; it was a day to bake bread! This recipe is best for a day you plan on just bumming around the house. You will need to let the starter sit for a bit before making the bread. The best way to store a crusty loaf - cutside down Sourdough Boule (Adapted from King Arthur Flour ) 1/2 c sourdough starter, unfed 1/2 c flour 1/4 c water 1- 1 1/4 c water 1 1/2 t yeast 3 1/2 c bread flour 1c old-fashioned rolled oats 1/2 c sunflower seeds* 2 t salt 1-2 T flaxseed The sourdough starter should be straight from the refrigerator. Add flour and water to the starter. Cover and let it sit for 2-3 hours until it starts to puff up a bit. Add yeast and 1 cup of water. It should have a loose consistency but not shouldn't look like just colored water. Add additional water as needed. Stir in yeast, cover and let sit for 30 minutes. Add flour, oats, sunflower ...

Take a deep dive into chocolate. Not only do these have chocolate but they also have Nutella. Why is it with just the mention of Nutella, your mouth automatically waters. As much as I hate to admit, it really isn't the highest quality of chocolate, but there is something about it. Nutella Brownies (Adapted from Handle the Heat ) 1 c semisweet chocolate chips 4 oz bittersweet chocolate, chopped 12 T butter, cut into pieces 1 c Nutella 1 1/4 c sugar 3 eggs 1 t vanilla 1 t Frangelica 3/4 c flour 1/4 c cocoa powder 1/2 t salt Line a 8x8 pan with foil. Set aside. In a large bowl, combine chocolate chips, bittersweet chocolate, and butter. Microwave in 15 second bursts until melted. Stirring until mixture is smooth. Stir in Nutella and set aside to slightly cool. In a large bowl beat eggs and sugar until light and thick (about 3 minutes). Beat in vanilla and Frangelica. Stir in chocolate mixture. Gently fold in flour, cocoa, and salt. Pour into pan and bake at 350 for...