Butternut Squash Bread (or muffins)

Butternut squash has a flavor profile related to pumpkin (the squash is milder and softer). Generally speaking, then, if something works with pumpkin, it will probably work with butternut squash.

This butternut squash bread is based on the recipe found here. It was very good, but needs tweaking. I followed the first posted suggestion to make it less sweet, and still found it bordering on saccharine; and there was not enough salt to emphasize the squash.

This proportions below are for my next attempt, based on my current impressions; I have not yet tried them this way.

I have not yet decided how best to prepare the squash itself. The successful methods I've used are to peel it, cut it into pieces and boil it until soft (easy, but nutrient-robbing); or to cut it in half, remove the seeds and bake, cut side down, at 425 for 45 minutes. Steaming would probably be great, but I don't have a steamer. I once tried peeling it and then baking it, but the exposed part formed an unpalatable outer "skin" that could not be pureed.

A variant I would like to try is to add shredded carrots or zucchini (or both?) to the batter.

INGREDIENTS:

• 3 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. ground cloves
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1 cup water
• 3/4 cup vegetable oil
• 2 1/2 cups butternut squash, cooked and mashed
• 4 large eggs, beaten
• 1 tsp. vanilla

DIRECTIONS:

1. Preheat oven to 325. Spray three nonstick 9" x 5" loaf pans (or three 6-muffin tins) with nonstick spray.
2. Combine dry ingredients in a bowl and mix thoroughly.
3. Add remaining ingredients and mix until there are no lumps.
4. Fill each loaf pan half-full with batter. (Fill muffin tins 2/3 full.)
5. For loaves, bake for about 70 minutes; for muffins, about 35 minutes. The bread is done when a toothpick comes out clean.

Allow to cool on a rack briefly before serving.

Beef Barley Soup

I honestly can't believe I didn't already have this recipe written up on the blog. Not a cold month goes by where I don't make this at least once, either with beef or with dark meat chicken: both work equally well.

Don't bother making this soup if you don't have homemade broth. The recipe is designed to emphasize each of the ingredients, so bad ingredients equal bad soup.

As with lamb, the meat will become tough if you allow it to reach a boil. I should probably measure the actual temperature I use with a meat thermometer and put it here.

The fundamentals are the use of mushrooms, onions, rosemary and butternut squash--and, of course, the technique. There is a good deal of give in how to make the stock. I often use a half a cup of fresh cider (or a bottle of hard cider or brown ale) in place of the apple. Use beers only with beef; avoid them with chicken. Do not use wine, light-colored beers or porters. Don't use sweet potatoes; every time I try using sweet potatoes, I regret it.

The recipe, as written, gives a soup so hearty you can almost eat it with a fork. Add more broth if desired.

INGREDIENTS:

• 10 cups homemade chicken broth
• 2 lbs. shoulder chuck, trimmed and cut into 1" cubes (or boneless chicken thighs, cut in half)
• 1 sour apple, finely minced (food processor is fine)
  
• 1 medium yellow onion, diced
• 10 oz. crimini mushrooms, sliced
• 1 small (1 to 1 1/2 lb) butternut squash, cut into 3/4" cubes
• 2 yukon gold potatoes, cut into 3/4" cubes
  
• 4-6 cloves garlic, crushed
  
• 1 cup barley, rinsed
  
• 1/3 oz. fresh rosemary, removed from its stem
• 1 tsp sugar
  
• Olive oil for sauteing
• Salt

DIRECTIONS:

1. In a large soup pot, heat olive oil over medium-high heat.
2. Add the beef and sear on all sides until brown. Remove and set aside.
3. Add more olive oil if needed. Reduce heat to medium-low. Add the onions, garlic and sugar; sauté until the mixture begin to turn golden, about 5 minutes.
4. Add the mushrooms and continue to sauté for 5 more minutes.
5. Add the apples and rosemary; continue to sauté for a few minutes more.
6. Add the dry barley and continue to sauté for 5 minutes more, stirring constantly. The barley will absorb liquid from the other ingredients and roast slightly.
7. Add the beef and the remaining vegetables; mix thoroughly.
8. Pour broth over mixture; cover and set heat to low. Allow to cook for approximately 1 1/4 hours, being careful to keep heat just below a boil.
9. Add salt to taste.

PAIRINGS: Serve with hard cider or brown ale.

Chicken Marbella

This is simply my favorite main course to make in the whole world. Period. It is very loosely based on a recipe by the same name from The Silver Palate Cookbook, although I haven't seen the original recipe in three years, so it's probably nothing like it.

Anyways, this is the most delicious thing ever. And it's really easy to make. And it's wonderful left over.

INGREDIENTS

To marinate the chicken (24 hours in advance):

• 3 lbs. boneless, skinless chicken thighs
• 10 oz. dried fruit (prunes and apricots are good)
  
• 8 oz. (1/2 jar) green olives, with juice
• 2 oz. capers, with a little bit of juice (not all of it)
• Garlic, minced (I use about 8 cloves worth)
• 3 tbsp. za'atar or oregano
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 6 bay leaves
• Dash of lemon juice
• Plenty of fresh black pepper
  

For cooking:

• 1/2 cup light brown sugar
• 1/2 cup white wine
• Toasted almond slices (optional)

DIRECTIONS:

1. Combine all the ingredients from the "marinating" section above (that is, everything but the brown sugar, white wine and almonds) in a big container and mix it all up. Cover and refrigerate for 24 hours.
2. The next day, preheat the oven to 350 degrees.
3. Lay out the chicken pieces in a single layer in a baking dish. Spread the marinade (with the olives, fruit, etc.) evenly over the chicken.
4. Sprinkle the brown sugar and almond slices over the chicken.
5. Sprinkle the white wine over the chicken, so it moistens the brown sugar.
6. Bake for about 40 minutes, basting occasionally. You can tell it's done when you poke one of the chicken thighs and the juice that comes out is golden colored.

Serve with white rice. Makes a great leftover.

PAIRINGS:

A more skillful sommelier would probably disagree with me, but I think that this can be done with either a bright, fruity red or a crisp white. The main thing is that you want a wine that's a bit tart, to play off the herbs and the sweetness of the dish. I've also done this with a hefeweizen, but I really think wine is the better choice.