On Sat, 27 Dec 2008 19:27:20 -0600, Damsel in dis Dress
> wrote:

>On Sat, 27 Dec 2008 18:48:52 -0600, "modom (palindrome guy)"
> wrote:
>
>>I have a small casserole in the oven right now with butternut squash
>>in it. I quartered and seeded it and zapped it a few minutes in the
>>microwave till it was soft enough to scrape it out of the skin. Then
>>I mashed it with some salt, powdered chipotle, butter and fresh orange
>>juice.
>>
>>It's roasting along side some root vegetables at 325F.
>>
>>I have no guarantee that it'll turn out okay, but it might.
>
>This is a new way of making it for you? I do like the way you
>seasoned it. I'll give it a try. Thanks!
>
Yes, it was new to me. Mostly. The flavor was okay, but it left me
wanting more of...something else. It was like a warm up for another
application, but I don't know what the something else ought to be.
Cream comes to mind right now.

>>The bigass T-bone I'm going to sear in a skillet and finish in the
>>oven and the pan sauce (wine, demiglace, French mustard) I'll make as
>>the steak rests will most likely distract me from the squash, anyway.
>
>*******!
>
>Carol, who WANTS that steak

The steak was a wonder. It was big enough to feed three of us (D, our
daughter and myself) Grass-fed, it had to be cooked rare. I'm making
a stock from the bone and some previous (anemic) beef stock as I type
this. Grass-fed T-bones for everybody!

But the roasted root vegetbles -- diced turnips, potato, onion, fennel
bulb -- were the surprise hit tonight. After they'd had an hour or so
at 350 in the oven with salt and butter, I dressed them with a 60/40
blend of yogurt and prepared horseradish. They almost made winter
okay for a while.

Oh my.
--

modom