About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Squash Puree with Sage Brown Butter

1 pound roasted squash puree, about 2 cups
1/4 cup unsalted butter
whole fresh sage leaves, about 2 to 3 packed tablespoons
2 cloves garlic, smashed
salt and pepper to taste

Melt the butter in a medium skillet over very low heat. Add the whole sage leaves and the garlic and cook slowly until the butter solids have browned. Fish out the garlic and use it for something else. Fish out the now fried sage leaves and set aside to cool, then chop them. Add the squash puree to the skillet (careful not to splash hot butter), and stir to combine with the butter and heat through. Stir in the chopped sage and season with salt and pepper to taste. Makes 2 very generous or 3 reasonable servings.

To roast the squash, preheat the oven to 400 F. Cut the squash in half and remove the seeds and strings. Place cut side down on a rimmed baking sheet. Roast for an hour or until tender. Let the squash cool cut side down on the baking sheet, it should collapse a bit as it cools. Scoop out the flesh and puree it by either running it through the finest disk of a food mill or forcing it through a fine sieve with a wooden pestle. If I know that I'm making something savory with the squash puree I like to put whole unpeeled cloves of garlic under the cavity when I bake the squash and then use the garlic in whatever I'm making.

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