November 12, 2011: Roasted Butternut Squash With Sage Recipe

I don’t know about you, but I’m always looking for new and unique dishes to serve alongside my very traditional Thanksgiving turkey. This squash dish fits the bill perfectly; squash is in season during the fall months and the combination of tender chunks of squash with browned butter and fresh sage is simply delicious.

Roasted Butternut Squash With Fresh Sage

1 large butternut squash

4 T. butter

4 T. olive oil

2 T. fresh sage leaves, torn into small pieces

1 t. real maple syrup

Sea salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees. Cut the squash in half in lengthwise and remove seeds. Place each half on a cutting board and slice into one-inch thick slices (rind intact). Place butter and oil on a large, rimmed baking sheet. Place in the oven until butter is melted; top with sage. Brush the flesh of the squash slices with maple syrup and sprinkle with salt and pepper; lay them on top of the butter/oil mixture.

Cover pan with foil and bake for 15 minutes. Remove the pan from the oven and remove the foil. Continue to cook for another half hour or so, turning the slices and basting with the butter mixture often. Cut off rind and garnish with fresh sage leaves before serving, if desired.

Serves 6 – 8

February 14, 2011: Last Minute Valentine’s Day Breakfast Recipe

So it’s Valentine’s Day and you haven’t gotten anything special for your sweetie? How about treating him/her to breakfast in bed?

Here’s a menu for a special breakfast to make your special someone (yes, it's a work day but if you get up early enough you can still make this breakfast and have enough time to get to work):

Fresh fruit compote
Heart-shaped pancakes
Warm, real maple syrup with toasted pecans
Sausage links or bacon
Fresh-squeezed orange juice
Garnish the breakfast tray with a small vase of fresh (or artificial) flowers, the morning newspaper, and a cloth napkin tied with a red or pink satin bow

Pancakes From Scratch

2 cups flour
3 t. baking powder
1 t. salt
1 T. sugar
2 eggs, beaten
1 1/3 cup milk
2 T. melted butter
1 cup fruit (optional) such as blueberries, finely chopped apples, strawberries, etc.

Mix together dry ingredients. Combine eggs and milk and add to flour mixture gradually, beating just until smooth (do not over-beat). Stir in butter and fruit, if using.

Heat a griddle and brush with oil. For extra special Valentine’s pancakes, use a metal cookie cooker in a heart or similar shape (or simply pour three round blobs in the approximate shape of a heart on the griddle). Place the cookie cutter on the griddle and spoon pancake batter into the shape. When the batter is bubbling (you see a lot of air holes that gradually decrease in volume), remove the cookie cutter and flip.

Makes 2 dozen small pancakes.

Serve with warmed maple syrup (the real stuff is best, although it’s expensive) and butter. You can also top with sifted powdered sugar (use a paper doily to make a pretty pattern) for a fancy touch.

Happy Valentine's Day! Enjoy the love!