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Butternut Squash Bread and Muffins + Chicken Soup!

So instead of doing any real work today I made butternut squash bread and muffins!

I forgot to take pictures so I guess I will have to do it again huh?

Anyway. The butternut squash bread came out amazing. Almost like a sweet bread I should say. You really couldn't taste the squash, but the bread had a nice texture/taste to it. I am definitely doing this again as I have leftover butternut squash puree that I made. I halved the recipe and also only used 2 tspns yeast instead of 2 and a 1/2.

As for the muffins I haven't had on yet. But I adapted the recipe. Did 2 and 1/2 tspns of pumpkin spice and sprinkled some rolled oats on the top to make it look health. I also used 1 and a 1/2 tblspns of butter instead of just a tablespn. Hahaha. I know right? I have high expectations for these muffins. I'm going to have one with my coffee tomorrow morning.

For the chicken soup, like the stew, no real recipe. I just threw in some drumsticks into a pot of water/beer/chick stock mixture. I think I had 4 cups chicken broth, 2 beers, and 6 cups of water. I then brought it to a boil. Simmered for a few minutes before throwing in chopped carrots and celery. Let that simmer for 30 minutes before throwing in some whole wheat egg noodle. To season I threw in garlic salt, pepper, rosemary, and a dash of chipotle pepper for a kick. It came out great! Anthony and patient zero thought so. Patient zero also really liked the butternut squash bread. This whole cooking him Sunday dinner is nice.

Next up is North Carolina shaped shortbread cookies dipped in chocolate. I'm going to make it Tuesday night for my thesis proposal defense on Thursday. Can't make them Wednesday as there is this career networking thing at night. I'm really excited to use the cookie cutter not only b/c I got it from Kitchenworks, but to also prove patient zero wrong that ashville won't burn while willmington gets undercooked.

Finally here are the recipes for the bread and muffins. I got them from Allrecipe. Love that site!

Butternut Squash Bread INGREDIENTS

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 1 1/4 cups mashed, cooked butternut squash
• 1 cup warm milk (110 to 115 degrees F)
• 2 eggs, beaten
• 1/3 cup butter or margarine, melted
• 1/3 cup sugar
• 1 teaspoon salt
• 7 cups all-purpose flour

DIRECTIONS

1. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Butternut Squash Muffin INGREDIENTS

• 1/2 pound peeled, seeded and cubed butternut squash
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup milk
• 1 egg, beaten
• 1 tablespoon butter, melted

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Butternut Squash and Onion Gallete

So I got this recipe for a butternut squash and onion gallete from smitten kitchen!

I didn't add the cheese. I also garnished my dough with some rosemary and balsamic vinegar.

Overall, I think it came out wonderful, although a bit too seasoned. Should probably have cut back on the spices a bit.

But nevertheless, a great fall dish! I think it will go great with a subtle soup. Will test this theory tomorrow night when I make chicken noodle soup!



Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

Banana/Pumpkin Bread and Beef Stew Pictures

Banana Pumpkin Bread - Beef Stew - Bread

So this Sunday was an adventure in the kitchen. I made beef stew, banana pumpkin bread, and bread.

The bread was for the stew which I think came out great for a fall dinner. Got my stew beef from the Durham farmers market on Saturday, and even though I spent probably more than twice the amount on it than if I bought stew beef from Kroger's, I can say it was well worth it. I can also say there really isn't a recipe for the stew, just throw in what you feel like. Below is what I did.

As for the banana pumpkin bread I used my banana bread recipe and a pumpkin bread recipe and alternative layered the batter in my new bundt pan. I haven't tried it as there is the rule I try to live by of not eating any sweets that I bake cause I see how much butter and sugar go into things. But Jason (roommate number 2) said the pumpkin was a little hard to detect. The banana sort of over powered it. He devoured his slice never the less. Will have to go look for a strong pumpkin bread recipe. Until then, just enjoy the picture below. I promise I will perfect this by the time Jan. comes along. I'm sort of want to go on a pumpkin kick.

As for the bread. Just did normal baguette style bread but in three big loaves. Patient zero said he liked it. He didn't say much about the stew. But I'm glad he liked the bread.

Anyway. Next weekends adventure I think will be apple sauce and butternut squash bread. If I have time I think I will try pumpkin bread again. Or I might try do a soup.

Oh and I forgot to mention. Although I don't have pictures of it, made lamb chops in a balsamic vinegar reduction with a spinach orzo on Saturday night. Sadly, overcooked the lamb. Instead of coming out rare it came out medium. Blah. Will have to go back to the farmers market to get more lamb perhaps or get goat perhaps.



Stew Recipe:
-2ibs stew beef seasoned with salt and pepper, floured
-brown stew beef in pot
-pour four bottles of beer:*note*I find that a good hoppy beer is the best so try and IPA or go with a brown/dark ale
-bring to boil
-lower to a simmer 10 minutes
-add onions, carrots, celery
-throw in a sprig of rosemary, a couple bay leaves, and 3 cloves of pressed garlic
-simmer for 30
-add in three potatoes cut into roughly 1 inch cubes
-simmer for another 45 to an hour
-season as needed
-enjoy with homemade bread!!!

*Note* Pictures will be uploaded later. I'm lazy right now.

Grandma Frugality

Cute article about how grandma knew best about cooking and frugality. A must read I say!

http://www.nytimes.com/2009/10/15/fashion/15SPY.html?_r=1&ref=style

Famous Amos Cookies

So baked the cookies tonight. Finally. Instead of making the cookies like I said I would earlier, I made cinnamon bread from my previous post but i didn't take pictures of it. Sorry. Good news is though it came out really good!

But here are the cookies!



Like I said last time, these cookies are perfect for you if you like flaky, not to crunchy, chocolate chip cookies. The thing about chocolate chip cookies is that it is an intimate affair. To each their own. So there isn't a perfect recipe, everyone has their own, and this is one of mine. Yes I know. I actually have two, but the other recipe is one I don't make, it is just one that is shows up magically for me every christmas thanks to my cousin Bev who loves me so much. Her cookies are heaven to me b/c they are the first cookie I ever had, according to my mom at least. So yes, point is, chocolate chip cookies are an intimate affair.

I also feel compeled to say that what suppured baking on a Monday of all things was the need to procrastinate and the fact that I have competion now at school for the baker title. Someone is going to go down I think. Or if this person really is a better baker/cook I will just have to stop being nice.

Anyway, for the recipe I suggest using a cookie scooper. If you use a normal spoon try to get each cookie to be a tspn and a half and roll it into a ball somewhat so they don't flatten out too much.

Famous Amos Chocolate Chip Cookies

Ingredient:
1 C oil
1 c. butter
1 egg, beaten
1 tsp. salt
1 tsp. baking soda
1 c. white sugar
1 c. brown sugar
1 tsp cream of tartar
1 tsp. vanilla
1 (12 oz.) pkg choco. chips
1 c nuts
4 c. flour

mix in exact order listed. Drop by 1/2 tsp. on an ungreased cooked sheet. Bake at 350 for 15 mins. Yields 8 doz.

In other news, the vanilla extract is coming along, and I'm actually excited that fall weather is here. That means I'm going to make a stew and try different soups. Also, I'm really excited to try make butternut squash bread. I'm tempted to make an actual bread instead of using the butternut squash as pumpkin subsitute just cause it is interesting.

Saturday will also be exciting as I will post on Sunday about my first cooking experience in a long time. I'm going to try to make seared lamb chops w/ a balsamic vinegar reduction!

Swine Flu

So sorry for not blogging recently. I have been out for the past week and a half with the swine flu.

I know! See what happens when you hang around school too much. Blah.

So needless to say, I didn't get to make the cake for Anthony and Dave cause the surprise engagement party had to be canceled due to my illness. Also missed Sarah's birthday. So I owe a bunch of people some baked goods. Oh my. I have a bunch of catching up to do.

In hopea to kill as many birds with one stone I think I'm going to finally do cookies! Yes I know. Famous Amos Cookies that is. Yes, I swear by these cookies, that is if you love flaky/crumbly/perfect with a glass of milk w/o dunking. Now if you like chewy and gooey these aren't for you. But to each his own right?

So yes, Wednesday at Sanford will be cookie day! I may also do a batch of short bread cookies as well. Also will need to do something for Saturday's party and bake something special for the person who gave me the swine flu. Yes I know who you are and it is payback =p. Muahahah.

Ok. Now to continue inventorying recipes, flipping through foodgawker and gourmet magizne, and contemplating when I will be making bread again.

Will post the cookie recipe and pictures tomorrow when they are done!