This book is awesome.Sometimes a little too scientific for me, but it goes through everything you want to know about food and how it is prepared and why.Too much to explain—if you love to cook you must read this.
His site is full of neat info, too:
http://news.curiouscook.com/
Good Food Book
Jane Brody
What else can I say but that I have used this book so much that pages are falling out and it is being held together by a large rubber band!
Good Food Gourmet
Jane Brody
This one has been used less than Good Food, but still remains one of my most-referenced cookbooks
Authentic Mexican
Rick Bayless
I have had this book for over 15 years and it also is falling apart.The recipe for salsa verde rocks—I grow tomatillos and make several batches of this every summer to freeze.Chilaquiles?His version is to die for.
Sunlight Café
Mollie Katzen
Breakfast is my favorite meal and this cookbook has great recipes for all kinds of breakfast and brunch courses.The recipe for pancake mix is so good that I make an 8x batch, keep it in a large plastic jar, and use it once or twice a week for waffles as well as pancakes.
Pita the Great
Virginia Habeeb
I picked up this little paperback one up many years ago and use it frequently.Recipes for Middle Eastern pita-stuffers as well as salads and other delectable things such as hummus are presented in a clear, simple manner.
Betty Crocker’s Cookbook
I learned to cook from the 1969 version, then Mom gave me my own, the 1983 version, after I got married.Good, basic recipes.
Prescription for Nutritional Healing
Phyllis Balch CNC, James Balch MD
My go-to health remedy book.Not only does it explain all of the various nutrients and supplements and their part in a healthy body, but natural remedies for aliments from blisters to the effects of cancer treatments are included.
These are the days when I need to have my oven on.Daily highs in the teens or low 20’s, lows in the single digits… I am always feeling cold!So while I am in the kitchen making dinner, I enjoy some nice oven-generated heat.
I usually bake something in midafternoon (today it was bread) and, then make dinner while the oven is hot.Oven-fried chicken is a favorite and, along with mashed potatoes and gravy, it certainly is comforting on these frigid, windy winter days.
I practically grew up on fried chicken, and my Gram made the absolute best, but because it contains so much fat I have been making oven-fried chicken for the past many years. It took a long time to find a recipe which gave me both flavor and crispiness, and I have tried many recipes, but I keep returning to this one which I found on the Food Network site (by Robin Miller).The Dijon mustard brushed on the chicken before coating not only adds a wonderful flavor but also helps the crumbs to adhere.A necessary change that I made to the recipe was to use panko crumbs instead of instant oats.I think that panko crumbs are the best for oven-fried anything because they crisp much more than regular bread crumbs (or oats) do. I also omitted the mustard powder in the crumb mixture since I thought it may be too mustard-y with using Dijon mustard on the chicken, and I added a shake of ground chipotle for just a bit of smoky heat.
The herbed coating was crunchy and flavorful, the chicken moist and tender-- you can’t ask for better.AND the kitchen was toasty-warm!:)
Mashed potatoes are a treat for us since we don't eat many white potatoes. I like to steam a mixture of diced potatoes and cauliflower florets, then when they are tender add warm skim milk and light butter, mash, season with salt and pepper-- mashed potatoes that taste wonderful and are lower in carbs and fat that those made with all potatoes, whole milk, and butter (ah, for the mashed potatoes of my childhood, though!!!).
One note- to make the chicken extra-crispy, I placed it under the broiler after it was done baking.Then I was distracted with pouring wine, so it burnt a little on top. Oops.
1 teaspoon mustard powder (I omitted this, but added a dash of ground chipotle)
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
Directions
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
In a shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, until golden brown and cooked through.
(I placed the chicken under the broiler to crisp the top-- watch carefully so it doesn't burn!!!)
I ran across this recipe for Chocolate-Filled Biscotti a couple of years ago in Better Homes and Gardens, and it turned out so well that it is one of the few recipes which Jenni and I absolutely must make every year on Christmas Baking Day.
To be honest, this cookie has only one thing in common with the biscotti which I am familiar with, and that is its general shape. Otherwise, it is not "twice baked", as biscotti should be. I'm not complaining about its misnomer, though, because this is truly one delicious little treat. The dough is tender with cream cheese, the filling a delectible mixture of bittersweet chocolate and walnuts. Each recipe makes 4 "logs". I keep them all in the freezer, then thaw, dust with powdered sugar, and slice as needed.
Christmas Baking is in full swing here (in those hours in which I am not spending decking the halls) and I have found some wonderful, delightful treats for this holiday season. My friend Jenni arrived last Friday for an 8+-hour baking session and the results were spectacular. Here are three of the goodies which we made, and I hope to get the rest posted soon.
First, the Brownies.But not any ordinary brownies, no sir, but brownies which not only contain amaretto-soaked dried cherries and almonds but, after being cut into small squares, are dipped in chocolate.Oh, be still my heart!
The recipe is from King Arthur Flour and these super-chocolatey little treats defies description (and also defies your eating just one…).
My notes for this recipe:
Line the pan with foil.Absolutely.Then the brownies are super-easy to remove from the pan when cool, and cut into nice little squares which are perfect for dipping and gift-giving.
The chocolate for dipping the brownie squares into is not mentioned in the ingredient list, and we used only half of the amount that was called for.
Also note that you have to decorate with sprinkles within seconds of dipping the brownies because the coating sets very quickly.I was able to dip about 5 at a time, decorate, the go on to the next set.
Cherry Almond Brownies
The candied cherries in these fudgy brownies evoke the Shirley Temple and Roy Rogers "cocktails" of childhood holidays.
1/2 cup dried sweet cherries, chopped
1 tablespoon Amaretto liqueur, brandy, or apple juice
3/4 cup chopped unsweetened baking chocolate
1/2 cup butter
1 cup sugar (Baker's Special superfine preferred)
1/2 teaspoon salt
2 large eggs
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/2 cup diced almonds
1/2 cup chopped candied red cherries
1/2 cup Peter's Burgundy Semisweet Chocolate Chunks
3 ounces dried sweet cherries, chopped
1 tablespoon Amaretto liqueur, brandy, or apple juice
3 ounces chopped unsweetened baking chocolate
4 ounces butter
7 ounces sugar (Baker's Special superfine preferred)
1) Place dried chopped cherries in a microwave-safe container, sprinkle with 1 tablespoon liquid, cover, and microwave for 45 seconds. Set aside to soften and cool.
2) Melt together the chocolate and butter over low heat, or in the microwave. Stir in the sugar and salt. Whisk well. Set aside to cool to lukewarm.
3) Preheat the oven to 350°F. Lightly grease an 8" x 8" square pan or 9" round pan.
4) Whisk the eggs, one at a time, into the chocolate mixture. Stir in the flour and baking powder, then the soaked cherries, almonds, candied cherries, and chocolate chunks.
5) Spread batter into the prepared pan. Bake the brownies for 25 to 30 minutes, until set. Remove from the oven, and cool before cutting.
6) To dip brownies in coating chocolate: Cut into 1 1/4" squares, patting crumbs into sides of brownies. Wrap and place in the freezer.
7) Melt 1 1/2 pounds coating chocolate by microwaving it in 15-second bursts, and stirring between bursts until most of it is melted. To make a dark, shiny glaze, mix ½ cup + 1 tablespoon hot milk with the melted coating chocolate. Stir vigorously, until the grainy mess smoothes itself into a dark, shiny glaze. The glaze will be firm but not hard, like the chocolate glaze on your favorite snack cakes.
8) Using a chocolate dipping fork, plop a brownie into the glaze, and pull it out. Allow excess chocolate to drip, sliding the tines of the fork against the edges of the dipping bowl to remove excess coating. Place on parchment to set.
Yield: 3 dozen dipped brownies.
Next up, marshmallows.This is a recipe from Gourmet and the second year I have made them (they’re that good—I only make the absolute best two years in a row!).I love making marshmallows—they look impressive (“you’ve made me marshmallows???”), are absolutely delicious, and super-easy.
I followed the recipe exactly and they turned out beautifully.
We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo. Each pillowy square is surrounded by a flurry of toasted coconut. And since they keep for a month, they can be made well in advance of the holiday rush.
Yield: Makes about 4 dozen candies Active Time: 1 hr Total Time: 3 1/4 hr (includes setting time)
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes:
· Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. · To avoid stickiness, try to make marshmallows on a dry day.
And, saved for last, the coup de grace—chocolate baklava from Cooking Light.
Words cannot explain.Delectable, perhaps?Decadent, definitely, even though it is a supposedly “light” recipe.Although we were quite judicious with the amount of butter brushed on the phyllo layers. We still needed almost twice as much more.Too late, we discovered that brushing on one layer, then spraying cooking spray on the next, and repeating, probably would have been the way to go.
No matter, it is delicious and a very holiday-worthy treat.Chocolate, Nutella, nuts, crispy phyllo, honey, cinnamon—why wouldn’t this be good???
And because there weren’t enough calories and fat in what we created, I melted additional bittersweet chocolate, puddled a little on the plate, topped with two “servings” (HA!) of baklava, and drizzled more over the top.Ahhhhhhhhhhhhhh!
Chocolate Baklava
From Cooking Light
December 2009
Yield: 24 servings (serving size: 1 piece)
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9–inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted
Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
Preheat oven to 350°.
Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.
I finally have a minute to sit and breathe (and write). The days really are packed now, and flying by so quickly. This probably has as much to do with the shorter period of daylight as it does my ever-growing "to do" list, but I do not feel much in control lately. And I really do not like not being in control!
Before I start posting my holiday baking, one last recipe using leftover turkey. While most of us have either disposed of (somehow) or frozen whatever leftovers we had from Thanksgiving, there is Christmas coming up with the opportunity to roast yet another bird. And who can have too many leftover turkey recipes?
This recipe is for a variation of a Hot Brown Sandwich. Named after a hotel restaurant in Louisville, KY earlier in the last century (I'm thinking the 1930's?), it is a perfect turkey-leftover dish. Warm turkey slices are placed over toast, then a creamy, cheesy sauce poured over. It is then broiled until the (more) cheese sprinkled on top browns, and served with bacon and tomato. It really is quite delicious.
But it is fussy. I don't have broiler-proof dishes, so I have to make each serving on a baking tray, then transfer (invariably, dripping sauce all the way) to plates.
I found this recipe for a Hot Brown Casserole and gave it a try. Delicious, and so much easier to get it together!
Hot Brown Casserole
3/4 C butter 3/4 C flour 2 eggs 6 C milk 2 C grated extra sharp cheddar (like Cabots) 1/4 C heavy cream salt & pepper to taste 16 slices bread (white or whole wheat) 16 thin slices roast turkey 1/2 C freshly grated Parmesan cheese Paprika 8 bacon slices 1 C tomato, seeded & diced
Heat oven to 350.
In a large saucepan, melt butter. Add flour,(med heat) stirring to make a roux. Cook 2 to 3 min. Beat eggs well and beat into milk. While stirring, very slowly add milk mixture into butter mixture. Use whisk to keep flour from lumping. If it lumps keep stirring in milk--it will loosen. Bring to a boil over med-high heat. Remove from heat and add cheddar cheese. Stir to melt cheese, then add cream, salt & pepper to taste.
Toast bread until golden. Line the bottom of a 9-13-2 inch casserole (6 slices), and an 8 by 8 by 2 inch (2 slices) with toast trimmed to fit. Cut remaining slices of toast into triangles with crust removed and set aside. Top toast with slices of turkey. Cover turkey with sauce. Sprinkle with parmesan and paprika. Place in oven for 15 min or until golden brown. While casserole is baking fry bacon, cut in half , until crisp. Drain. Dice tomatoes into small bits.
Remove from oven, cover with bacon strips, sprinkle with tomato, and cover with toast points. Serves 8 with a salad.
Modified from Sarah Fritsghner's Derby 101.
Okay, you all know that I am going to make a few tweaks to make it healthier, and here goes.
I used, instead of a roux (flour and butter base for a cream sauce), a very acceptable substitute of a sauce made with skim milk and thickened with cornstarch. And you do not need all of that cheese! The sauce has a lovely, delicate, cheesy flavor, and that's all that is necessary, plus sprinkling the Parm on top before broiling adds another nice, salty cheese flavor to each bite. And adding an egg yolk makes the flavor a little richer.
Subbing skim milk and lowfat half-and-half is a no-brainer. Also, I subbed turkey bacon (chopped to make it easier to eat a piece with each bite). And I added the sherry because the Brown Hotel's original recipe used it and it adds a nice flavor.
And no salad, we think that the taste of good ol' green peas is wonderful with the other flavors.
Toast the bread. Place the toast in the bottom of an 8"x8" baking pan that has been coated with cooking spray. Set aside.
In a saucepan, melt the butter and remove from heat. Pour in the milk and whisk (the butter may solidify a bit, but that's okay). Turn the heat to medium and, while whisking vigorously, sprinkle in the flour. Whisk very frequently as the mixture warms up then, as it begins to thicken, whisk continuously to prevent lumps until it comes to a boil. Turn the heat down a bit and cook, still whisking, for 2 minutes. Turn off the heat.
In a small bowl, beat the egg and, still whisking vigorously, slowly dribble in about 1/4 cup of the hot milk mixture to warm the beaten egg. Turn the heat under the milk mixture to medium and slowly pour in the egg, whisking to keep the mixture smooth. Return to barely a boil, still whisking. Remove from heat and stir in the cheddar cheese. After cheese melts, stir in the cayenne, lowfat half & half, and sherry. Season with white pepper and salt to taste.
Top the toast slices with the turkey. Cover with the cheese sauce. Sprinkle with Parmesan and paprika and bake for about 10 minutes, or until bubbly.
While the casserole is in the oven, cook the bacon and chop coarsely.
After the casserole is ready, if desired, place under the broiler for a minute or two to brown.
Divide mixture between two plates. Sprinkle with bacon and chopped tomato. Sprinkle with chopped parsley. Serve with additional toast points, if desired.
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Per serving: 509 Calories (kcal); 16g Total Fat (7g Saturated); (28% calories from fat); 44g Protein; 47g Carbohydrate; 174mg Cholesterol; 1904mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Original recipe, per serving- 778 calories, 44g total fat, 25g saturated, 2539 sodium, 2g fiber.
I know that I am not the only one to admit that I enjoy the leftovers after Thanksgiving more than the Big Dinner itself.
After all of these years, Jack and I have a pretty definite list of what we absolutely must have in the days following Thanksgiving. This is #1 on Jack's list. Turkey tetrazzini, which is what we had for dinner tonight, is a casserole of spaghetti, turkey, and vegetables in a creamy cheese sauce. It is delicious, warming, and uses some of that cooked turkey which is taking up so much room in the refrigerator!
(sorry for the dark, slightly out-of-focus photo-- it was late and I was hungry!!!)
6 ounces whole wheat spaghetti 1 tablespoon olive oil 3 ounces chopped red bell pepper -- about 3/4 cup 3 ounces chopped sweet onion -- about 3/4 cup 4 ounces mushrooms -- sliced, about 1 1/2 cups 1 teaspoon minced garlic 3/4 cup frozen peas -- thawed 1 cup skim milk 3 tablespoons flour 1/2 cup chicken broth 1/2 teaspoon hot sauce -- optional 1/2 teaspoon dried Italian seasoning -- crumbled 1/2 cup lowfat cheddar cheese -- shredded 6 ounces chopped cooked turkey 1/4 cup shredded Parmesan cheese
Preheat oven to 350F. Spray a 2-quart baking dish with cooking spray and set aside.
Cook spaghetti until al dente, drain and toss with a little olive oil to prevent sticking. Set aside.
In a large nonstick skillet heat 1 tablespoon of olive oil and saute red peppers for 2 minutes, then add onions and saute for 2 minutes, then mushrooms and garlic and continue to saute, stirring soften, until vegetables are just softened. Add peas and stir. Remove from heat.
In a saucepan, whisk the flour into the milk until no lumps remain. Cook over medium heat, stirring almost constantly, until it comes to a boil Boil for 1 minute, stirring constantly. Add chicken stock and season with salt and pepper to taste. Stir in the (optional) hot sauce, seasoning, and cheddar cheese. Stir until it comes to a simmer. Add the turkey and vegetables. Remove from heat.
Transfer the spaghetti to the baking dish and pour the turkey and sauce over. Mix well. Sprinkle with Parmesan, spray the top with cooking spray to prevent drying out, and bake for about 15-20 minutes, or until bubbly.
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Per serving: 512 Calories (kcal); 12g Total Fat; (20% calories from fat); 40g Protein; 64g Carbohydrate; 53mg Cholesterol; 506mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
I spent the better part of today in the kitchen. I am tired, my back and my feet hurt, and I feel bit jumpy from the amount of sugar I have consumed (I must test my baking results, right?), but I am happy. Very happy.
I am compiling a basket to be given as a thank-you gift, and one of the recipes I made today was for spiced nuts. I was certain that I had a tried-and-true recipe, in fact I even remember who gave it to me and that it was printed on a piece of paper which had the recipe title in red. But I looked, in my binders and in both computers, to no avail. So, because it was late afternoon and I needed to be done with it all and start dinner, I logged onto the internet and printed out the first one which looked good. An Emeril Lagasse recipe. :) I usually don't head for the recipes of celebrity chefs, but this turned out to be a good choice on my part.
There were a few negative reviews on the Food Network site, but mostly positive ones, so I gave it a try. These turned out very well, and I will definitely make them again closer to the holidays. I used a mix of cashews, almonds, and pecans, and toasted them in the oven instead of in a skillet. The other changes are indicated in the recipe in bold.
This recipe was quick and easy and perfect for a gift basket (and for Jack, who insisted on several "taste-tests").
Emeril's Spiced Nuts
Ingredients
2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water (I used 1-1/2 tablespoons, based on the suggestions of a couple of reviewers)
1/4 teaspoon ground cumin
scant 1/4 teaspoon cayenne
scant 1/4 teaspoon ground chipotle pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
Directions
Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with aluminum foil (parchment), separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
When I was planting my garden this past spring, I found a packet of butternut squash seeds in the supply cupboard.They looked old but I planted the whole lot in 2 areas of the garden and was surprised when almost every one of them germinated!And they thrived. It was difficult to pull all but 2 of the largest plants to thin them out.
This is my dinner preparation still life from the other night. No, I didn't grow the sprouts (tried once a few years ago, the deer enjoyed them immensely).
Okay, tilt your head to the right to view this. I have downloaded it four times and it will not come up as a horizontal photo!
I harvested about a dozen very nice-sized butternut squash from the garden a few weeks ago(and a half dozen buttercup, the seeds of which I had also “discovered”).
Butternut squash are notoriously difficult to peel, and since they must be peeled if you are to chop them into pieces, I have worked out a rather easy way to get the job done.
Look at the shape of the squash.There is a long, straight neck and a bulbous bottom.What I did was to cut the squash into manageable pieces according to its shape.First, using a sharp knife, and being very careful because when it is laid on its side, obviously the squash wants to roll, cut it where the straight part begins to flare.Then cut off the top (stem) and the bottom (blossom end).
First the more difficult section.Using a Y-peeler, remove a strip around both the top and bottom off the piece, as much as you can (sometimes it will seem to curl on forever!).After that, peel the remaining in short, top-to-bottom strokes.
Next, the straight piece.As you did with the other, a strip around both the top and bottom should be removed.
Then, holding it in your hand and using nice long strokes, peel the easiest section of this squash.
Stand the bulbous peeled piece on its bottom (blossom end) and cut in half.Scrape out the seeds and chop or slice into smaller pieces.
Cut the straight piece into two shorter pieces, stand them on end on a flat, sturdy surface, and slice down in half.Then chop however you want.
Really, the most important parts of this technique are to use a sharp knife and a sharpY-peeler, use a flat work surface, keep the pieces as sturdy as possible, and for heavens’ sake don’t try to cut anything that is showing a tendency to roll.Trim if you must, to create a flat area. Keep the pieces manageable, ones that you can easily hold in your hand while you peel with the other hand.
Now, you can avoid all of this if you are going to scoop the butternut squash flesh from the shell to mash it.There are recipes online which instruct to slice the squash in half lengthwise (the best way, again, is to slice off enough of the stem and blossom ends to that it doesn’t roll), scoop out the seeds, lay cut-side-down on a baking sheet, and roast.I haven’t yet tried this method.
