I’ve been a bit tardy in the posting department. The snowstorm took its toll, even if I didn’t get all that cold, and I’ve been down twice in November to visit my ailing father. This and other things rather put a crimp on blogging. Not to mention the sort of cooking I’d care to document.
Anyhow, time for Thanksgiving and the other holidays. If you omit the bacon, will certainly work great for Chanukah or any vegetarians in your crowd, too. This item was prepared for Thanksgiving, and was inspired by a series in the New York Times whereby they created side dishes that could be prepared in advance, and heated for ten or so minutes prior to serving. They also obviously lend themselves to travel and pot luck. I combined two of these dishes (more or less) into one.
Small turnips and/or daikon radish, 1.5 pounds, peeled (if needed), cut in half and sliced into 1/4 inch thick segments. Since the turnips were a pain to work with, this ended up being about half daikon radish.
1.5 tablespoons extra virgin olive oil (for the turnips)
Squash, spaghetti, 1.75 pounds of squash minus outside or seeds. (The original recipe called for cube-able winter squash, which handles differently, but this particular squash item told me in no uncertain terms it needed to be cooked soon.)
1 tablespoons extra virgin olive oil (for the squash)
4 slices bacon, optional, fried medium crispy (not charred), dried on paper towel and broken into small bits — original calls for pancetta, but I didn’t have any pastured pancetta to hand. DON’T ever use that chemical experiment stuff which is sold as soy-based “bacon”. The recipe will be tasty enough if you just omit, instead.
1/3 cup fresh cranberries, simmered at a high simmer for about 5 minutes until they split (Okay this was my contribution, ingredient wise, to this recipe)
1 heaping tablespoon capers
3 large garlic cloves, chopped
Juice of 1/2 lemon
One handful of fresh flat leaf parsley, chopped.
6 fresh sage leaves, roughly chopped
salt and pepper to taste
Take the turnips and carmelize them in a saucepan with the olive oil, about 8-10 minutes on medium high heat. You may have to divide into batches depending on saucepan size. If the oil even begins to start smoking, reduce heat. Put finished turnip slices in casserole dish.
For the squash, roast the squash in a 375 degree oven, coated with the olive oil. For regular winter squash, use 1/2 inch cubes, roast for about 20 minutes (one layer of cubes). For the spaghetti squash, take the strands and pile them together without heavy compression about 3/4 inch deep, and roast 15-20 minutes.
Remove and add to casserole dish.
Add everything else to casserole dish and mix.
Bake at 350 for about 10 minutes to meld things together. When you get to your destination you can reheat at 400 degrees for 10 minutes (the dish should be at room temperature before placing in oven for the re-heat).
I took a photo of what could be a sample serving:
You can find the links to the original recipes here:
A third enticing recipe (which I didn’t make, since I didn’t have time to run off to Blue Jay Orchards for some tasty and unwaxed apples) from the same source:
PS: Until I can find my cool-light compact fluorescent light bulbs, I can’t photograph over my range for awhile, which is why many of these photos ended up photographed outdoors. The regular compact fluorescents yield an extremely-unappetizing yellow-orange tint to photography.