Curried Cauliflower in Squash Custard

This morning I laid in bed thinking about a squash ricotta ravioli in a cauliflower cream sauce. In the end a few adjustments were made. The recipe below is for two of the IKEA pans I gave you for Christmas. You could cut the recipe in half or bake the other in an oven proof bowl.

This afternoon I accidentally discovered a process to extract potato starch. When I boiled the potatoes for lefsa last week I froze the water which they were boiled in to use later in bread. This morning I took a hunk of the frozen potato water and placed it in a pan on low heat and left it alone. When I came back to check on it the starch had separated from the water in a strange globuleous mass. I assume if I could have dried it and pounded it into a powered potato starch (i didn't). Sure does make excellent bread...



Also attached is a pic of our excellent Eggnog from Christmas - Thanks for the raw milk Rachel!


Curried Cauliflower in Squash Custard
Blender or whisk up:
1 1/2 cups squash puree (i used Australian blue)
1 cup whole milk
4 eggs
1/2 tsp salt

Saute with hot olive oil:
2 crushed garlic cloves
2 finely chopped shallots
2 T finely chopped ginger
add:
1/2 tsp curry powder
aprox 2 cups cauliflower

Divide cauliflower mixture between pans and cover with squash mixture. Place in a 9x13 and fill the larger pan with 1/2 way up with hot water.
Bake at 350 for aprox 45 minutes.

Cookies!!!!!!!!!!!!

Yumm Yumm Yumm

so far , krumkakas and dipped pretzels

soon to make;

Swedish toate, sugarccookies, peppermint snowballs, pecan tarts, rosettes, spritz, chocolte and maple fudge

Are we missing anything? Let us know.

Brussle Sprouts

Yumm,

mom pan sautaied some farmers market brussles - thanks Tab & Steve. They were mixed with some ham from a ham halk, and some cheese and over rice.

For desert we ate a wonderful pound cake, full of shreded chocolate and nutmeg. Mmmm Mmm

Oooo we set up the trees, yes we have 2 this year. Looking forward to the yummy treats!

bottling cider (and gratin)

Joe and I bottled our hard cider yesterday! I took this picture with the laptop while he ran to the bar on the corner to find more empty bottles. Unfortunately they were having a special on a beer with a twist off cap. So we had to finish by bottling into some canning jars. I have a towel over them in case they explode!

I think it's going to be a success! It tastes really good- not too sweet, not to acidic, bubbly. And it will change in the next few weeks so hopefully it will get even better. Making it was very fun and pretty easy.

Here's also a fruit gratin I had for breakfast. Pear, kiwi, apple and orange pieces with cream and brown sugar under the broiler. I have that fruit CSA I'm always mentally struggling with (cost vs. fun, real CSA vs. fake CSA, need vs. want) but which tastes delicious and does make me find tasty cool new ways to eat fruit.

Lets talk about what we are going to eat for Christmas soon! I'm bringing the milk for egg nog!

yumm

Butter burger Mmmmmmm Pop tart vs. Cub

- cub wins! poptart too artificial!

Sunday Breakfast

It's been a while since I made a nice Sunday Breakfast. Homemade Sunday breakfast usually includes an entire days worth of calories. This morning I made buttermilk waffles, coffee and hot cocoa, a most excellent way to start the day.




The caption on the peanut brittle recipe reads "Boys' favorite - mothers who find it at church sales take some home". Guess where this recipe comes from... I believe my "man will be pleased" when he arrives home and beholds what I have made:)



Finally, below is the promised dumpling recipe. It's from Beatrice Ojakangas' New Ideas for Casseroles (published in 85). I never would have picked it up if it hadn't been written by her - it's quality

Dumplings:
1 1/2 cups flour
1 T minced fresh parsley
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground mace or nutmeg
2/3 cup milk
2 Tbl butter, melted
1 egg, slightly beaten.

Mix all dry - stir in wet until just moistened. Drop by tablespoonfuls cover and cook minimum 15 minutes

Anamamme theif!

It was good, warm and with a tad of salt.