I read a blog called La Tartine Gourmande. This was the featured recipe a
few days ago. I think it sounds wonderful. But I've never heard of red
kuri squash. I'm guessing any winter squash would do - anyone know? --
TammyM

Gratin of Red kuri Squash
http://www.boston.com/lifestyle/food...d_kuri_squash/

Butter (for the dish)
1 small red kuri squash (a generous 1 pound), seeded and sliced
2 baking potatoes, peeled and cut into 2-inch pieces
1 small zucchini, grated
2/3 cup ricotta
1/2 teaspoon freshly grated nutmeg, plus more for the top
1 tablespoon chopped parsley
1/2 cup grated Fontina or crumbled blue cheese
Salt and pepper, to taste
1 tablespoon butter, cut up (for the top)


1. Set the oven at 400 degrees. Butter an 8-inch square baking dish.
2. In a large saucepan fitted with a steamer insert, combine the squash and
potatoes. Bring to a boil, cover the pan, and steam over high heat for 15
minutes or until the vegetables are tender when pierced with a skewer.

3. Using a food mill or ricer set over a bowl, work the vegetables to form a
puree. Or mash them with a potato masher until they are coarsely pureed. Add
the zucchini, ricotta, nutmeg, parsley, 1/4 cup of the Fontina or blue
cheese, and plenty of salt and pepper.

4. Transfer the mixture to the baking dish. Smooth the top. Add the
remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.

5. Bake for 30 minutes or until the top is golden. Let the dish rest for 5
minutes before serving.

TammyM > wrote in message
...
> But I've never heard of red kuri squash. I'm guessing any
> winter squash would do - anyone know?

I didn't prior but here ya go...

http://www.recipetips.com/glossary-t...uri-squash.asp

TammyM wrote:
> I read a blog called La Tartine Gourmande. This was the featured recipe a
> few days ago. I think it sounds wonderful. But I've never heard of red
> kuri squash. I'm guessing any winter squash would do - anyone know? --
> TammyM
snipped recipe

Bought the red kuri squash just the other day, first one I've seen.
Looks like a little pumpking but, when baked, tastes similar to sweet
potato to me. It was pretty good.

Bought a large, white acorn squash at the same time. Happens winter
squash are on sale locally so I usually get some each week as we like them.

On Nov 10, 6:14*pm, George Shirley > wrote:
[snip]
> Happens winter squash are on sale locally so I usually get
> some each week as we like them.

Ever enjoyed Turban squash? There's also this "Blue King" that looks
really cool but weighs in at over 5 lbs for a "small" gourd!

The Ranger

The Ranger wrote:
> On Nov 10, 6:14 pm, George Shirley > wrote:
> [snip]
>> Happens winter squash are on sale locally so I usually get
>> some each week as we like them.
>
> Ever enjoyed Turban squash? There's also this "Blue King" that looks
> really cool but weighs in at over 5 lbs for a "small" gourd!
>
> The Ranger


That sounds like Blue Hubbard. It's popular in New England but I
haven't seen it often in CO perhaps because it is so large and unwieldy.
It's also hard to peel before cooking because it's "warty".

It is often sold cut unto large chunks and is very tasty baked and
mashed or sauced.

My favorite winter squash is buttercup. It looks like a large acorn
variety but is not at all stringy and much the texture of sweet potato
but sweeter.

gloria p

Gloria P > wrote in message
...
> The Ranger wrote:
>> On Nov 10, 6:14 pm, George Shirley >
>> wrote:
>> [snip]
>>> Happens winter squash are on sale locally so I
>>> usually get some each week as we like them.
>>>
>> Ever enjoyed Turban squash? There's also this
>> "Blue King" that looks really cool but weighs in
>> at over 5 lbs for a "small" gourd!
>>
> That sounds like Blue Hubbard. It's popular in New
> England but I haven't seen it often in CO perhaps
> because it is so large and unwieldy. It's also hard
> to peel before cooking because it's "warty".
>
> It is often sold cut unto large chunks and is very tasty
> baked and mashed or sauced.

This passage appealed to my sense of humor:
http://www.thebigapplefarm.com/bluehubbard.htm

"The best way to break open a Hubbard is to place it in a large
plastic bag or paper bag and drop it on the ground!"

> My favorite winter squash is buttercup. It looks like
> a large acorn variety but is not at all stringy and much
> the texture of sweet potato but sweeter.

I enjoy acorn and spaghetti squash too. There's one that I've
only seen a handful of times, the Dinosaur squash, but at 10-15
lbs each, I know I'd receive grief over that purchase. Looks
like a green-striped summer squash on Miracle Grow Steroids.

The Ranger

On Wed, 12 Nov 2008 09:52:05 -0800, "TammyM" >
wrote:


>TammyM, who was part of the first WWT in YEARS yesterday
>
We want a report from all parties involved!!!!!

Christine

On Wed, 12 Nov 2008 11:59:45 -0800, Lin >
wrote:
>We also gladly gave money to The Spanish Table! Loved that place! Bought
>a real paella pan, so now Bob has to work on his paella skills. :-)

Did you get the book Paella!, by Penelope Casas?

I have a Spanish Table about an hour away from me, in Santa Fe.

Christine

Christine wrote:

>> Bought a real paella pan, so now Bob has to work on his paella skills.
>> :-)
>
> Did you get the book Paella!, by Penelope Casas?

I've got a few books by Penelope Casas, but that isn't one of them. I plan
to use the Cook's Illustrated article on paella for at least the first two
or three paellas I make using that pan.

Bob

On Wed, 12 Nov 2008 13:11:42 -0800, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>>> Bought a real paella pan, so now Bob has to work on his paella skills.
>>> :-)
>>
>> Did you get the book Paella!, by Penelope Casas?
>
>I've got a few books by Penelope Casas, but that isn't one of them. I plan
>to use the Cook's Illustrated article on paella for at least the first two
>or three paellas I make using that pan.
>
>Bob
>

Oh, get that book!!
She has some incredible paellas in there....

Christine

Christine Dabney wrote:

> Oh, get that book!!
> She has some incredible paellas in there....

ANOTHER book??? We just got the Alinea book and he also picked up a
couple of others at the Spanish Table. The bookcases will collapse soon
at this rate.

I swear, you and Bob are the biggest cookbook junkies I know! I also
know which of you has the bigger "addiction." ;-)

--Lin

On Wed, 12 Nov 2008 13:21:50 -0800, Lin >
wrote:


>I swear, you and Bob are the biggest cookbook junkies I know! I also
>know which of you has the bigger "addiction." ;-)

And who would that be?

You have never seen my collection...LOL.

I did buy some new ones this past week: How To Eat Supper, by Lynn
Rosetto Kasper; A Platter of Figs, by David Tanis; and Second Helpings
of Roast Chicken by Simon Hopkinson. Oh, and the new Ina Garten one,
but I got that the week before...at a massive discount.

Don't have the Alinea one, but that one doesn't really interest me
that much.

Christine

Christine Dabney wrote:

> And who would that be?

Why, you, of course!

> You have never seen my collection...LOL.

Perhaps on another one of my cross-country trips. I'll bring a new book
for you to add to your collection instead of a bottle of wine. Unless
you would prefer the wine ...

> I did buy some new ones this past week: How To Eat Supper, by Lynn
> Rosetto Kasper; A Platter of Figs, by David Tanis; and Second Helpings
> of Roast Chicken by Simon Hopkinson. Oh, and the new Ina Garten one,
> but I got that the week before...at a massive discount.

Whoababy.

> Don't have the Alinea one, but that one doesn't really interest me
> that much.

It's a massive book and looks more suited for the coffee table than a
counter with things that have been spilled! Bob said that many of the
recipes are daunting -- some that look like 50 man hours of work. But,
an interesting read all the same. He's never backs down from a
challenge. He married me, didn't he? ;-)

--Lin

"Lin" > wrote in message
...
> Christine Dabney wrote:
>
>> Oh, get that book!!
>> She has some incredible paellas in there....
>
> ANOTHER book??? We just got the Alinea book and he also picked up a couple
> of others at the Spanish Table. The bookcases will collapse soon at this
> rate.
>
> I swear, you and Bob are the biggest cookbook junkies I know! I also know
> which of you has the bigger "addiction." ;-)

You can add me to that list of addicts. I bought a delightful little
cookbook, _Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah
Kaufman. I think I'm in love :-)

TammyM

On Wed, 12 Nov 2008 14:03:56 -0700, Christine Dabney
> wrote:

>On Wed, 12 Nov 2008 11:59:45 -0800, Lin >
>wrote:
>>We also gladly gave money to The Spanish Table! Loved that place! Bought
>>a real paella pan, so now Bob has to work on his paella skills. :-)
>
>Did you get the book Paella!, by Penelope Casas?
>
>I have a Spanish Table about an hour away from me, in Santa Fe.
>
>Christine

That's where I got my paella pan. I love that store. I also saw for
the first time squid ink for sale there.
There are still a few things I'd like to get.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/09

On Wed, 12 Nov 2008 14:02:01 -0700, Christine Dabney
> wrote:

>On Wed, 12 Nov 2008 09:52:05 -0800, "TammyM" >
>wrote:
>
>
>>TammyM, who was part of the first WWT in YEARS yesterday
>>
>We want a report from all parties involved!!!!!
>
>Christine

It sure caused a broo haw haw.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/09