Blue Cayenne

This is an exceptional recipe. Exceptional. I don’t use that word very often. 

This is an Ottolenghi recipe from his website here.

The Ottolenghi lede to the recipe suggests these pears as a topping for pancakes or French toast. Trust me. These are wonderful with a generous scoop of the very best vanilla ice cream you can find. 

Did I mention that this dish is beautiful?!

Here is the recipe as I prepared it in my kitchen. 

I had a kuri squash rattling around in my pantry left from a recent foray to the local Farmer’s Market. I love the deep saturated color of that squash and it needed to be used while it was at its peak. 

This recipe from Yotam Ottolenghi’s Plenty More for Squash With Chile Yogurt and Cilantro Sauce turned out to be a perfect recipe to feature my pretty kuri. 

This is a beautiful dish–brilliant orange reds from the squash, bright greens from the cilantro sauce and the promise of creaminess from the chile yogurt sauce. A feast for your eyes!

I confess that I used to avoid hard squash preparations because squash like kuri, acorn, and  butternut are so difficult (and sometimes dangerous) to slice and peel. At some point in my cooking, it occurred to me to put the squash in the microwave for a couple of minutes to soften (but not cook) it. That made all the difference. No more squash terror in my kitchen!

This is a recipe from Yotam Ollotenghi’s Plenty More . You can buy the book through your local bookstore or on Amazon here,

This is a wonderful cookbook–one of my favorites in my collection of hundreds of cookbooks (I know. There are all kinds of addictions. Mine is cookbooks.)

Here is the recipe as I prepared it in my kitchen.

Love to try interesting-sounding new recipes? Me, too! Get a recipe failure now and then?  Me, too!

All may not be lost.

I enjoy experimenting with new recipes. Sometimes, a recipe just doesn’t appeal to my taste or it lacks the visual appeal that is so important to me in food. Occasionally, I have a real failure.

 The other day it was the latter. A. Real. Failure. 

I had bought a beautiful cabbage at my local farmers market. I tried a recipe that featured a whole roasted cabbage. The recipe  just didn’t work for me and there I was with a whole roasted cabbage on my hands. What to do?

Serendipitously, writers on a site I read regularly on Facebook  (Cookbooks of Interest) were posting about a recipe from Josh McFadden’s much-acclaimed cookbook, Six Seasons. That recipe they said was perfect—easy, delicious, healthy. One poster wrote: “My husband told me that I can make this soup any time. So much flavor from such simple ingredients.” Wrote  another, “This was absolutely delicious on this cool cloudy day. I couldn’t keep my spoon out of it. The sweet and melty cabbage– oh my.”

So, I decided to “repurpose” my abundance of roasted cabbage. Cabbage Soup With Onion and Farro it would be!

“Oh My!,” indeed. 

The soup is delicious.

You may be curious about the farro featured in this recipe if you haven’t cooked with it before. Farro is a nutty-flavored form of wheat grain. According to Harold McGee’s seminal book on all things food-related  (On Food and Cooking) farro (or emmer wheat) was probably the second type of wheat to be cultivated after einkorn wheat. It could be grown in warmer climates than einkorn wheat  and became the most cultivated form of wheat in the area from the Near East to Northern Africa until Roman times when it was superseded by durum and bread wheat. 

Six Seasons is available through your local bookstore or can be purchased on Amazon here.  By the way, I’m also finding Thrift Books to be a great source of new and used books. Here is the link: Thrift Books.

Here is the recipe as I prepared it in my kitchen.