Dishes’Potpourri June 2018

Mini Kabocha Squash, Corno di Toro Peppers and Onions

Mini Kabocha

Mini Kabocha squash is similar to buttercup squash on the outside. Kabocha squash has a  firm flesh, dark yellow color, and a nutty, earth flavor with a touch of sweetness. Although there are many ways to cook squash, I prefer to steam them whole. The recipe calls for peeling the squash but leaving the peel add a bright green color to the dish and another layer of texture. Serve with potatoes or whole rice for a veggie version. Also a fine complement for steak, fish, chicken or seafood. 

Side dish
Servings: 4 to 6

Ingredients

2 mini Kabocha squash *
2 Corno di Toro peppers (one red and one yellow)
1 small red onion
2 scallions
2 tablespoons of chopped italian parsley
1 tablespoon of extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

* Kabocha Squash from Zuckerman’s Farm. All other ingredients from the Farmers’ Market, California Ave., Palo Alto.

Preparation
  • Preheat  convection oven at 350 °F and bake the Kabocha for approximately 30 minutes. Insert a stainless pin to test firmness. Once the pin goes through the peel, there should be no resistance to the pin. **
  • Cool the Kabocha until you can safely handle it.
  • Peel the Kabocha and remove the seeds. (I use a pair of kitchen scissors to separate seeds from flesh.)
  • Cut the Kabocha into bite sizes.
  • Cut the peppers in half. Remove the stem and seeds and then the peppers into smaller byte sizes.
  • Finely dice onions and scallions. Keep them separate.
  • Add the olive oil to a medium size pan over medium heat. Add the onions and cook until transparent for about 3-5 minutes, stirring occasionally.
  • Add the peppers and cook for 5 more minutes, stirring occasionally.
  • Add the Kabocha, parsley, scallions, salt and pepper to the pan, mixing all ingredients gently. Adjust the salt and pepper to taste and cook for 3 more minutes until heated through.

 

** The pins I use are sold for lacing the turkey. Otherwise use a sharp knife.

Optional

Add other ingredients like nigella seeds and ground sumac.
Sprinkle micro-greens on top.

Print the recipe

Some Cows from California, Schoch Dairy

 

Click here to go to Schoch Website. Pulse aquí para ir al sitio de Schoch.

Click here to go to Schoch Website. Pulse aquí para ir al sitio de Schoch.

Schoch Family Farmstead

They manufacture aged cheeses, such as Junipero and Farmstead Jack. Those were my favorite cheeses last week. The Junipero is a low moisture,hard cheese. It shows few eyes, crumbles with facility and it has a crunchy texture. The flavor is sweet and nutty, with mild acidity. It has an earthy, clean finish and overall sapid sensation. My taste buds love the tangy flavor of the rind. The rind is natural, edible (it’s not made out of wax).

The old style Swiss yogurt is also made with raw whole milk. It comes in glass bottles that the company collects at the market. The yogurt maintains its flavor and consistency through the whole week. It is like having a bowl of yogurt at the farm.

I like to think that their cows are the happiest herd in the world. They live eating lettuce and other greens from Salinas from their ocean view home.

They are every Sunday at the Farmer’s Market, California Ave. Palo Alto, CA.

This is a linkto a video by Kristy Downings Rocks.

 

 

Finca Integral Savegre, Pérez Zeledón, Costa Rica

14523254_1791339244447465_828729360900623082_n

Click here to watch the hens’ video. Pulse aquí para ver el video de las gallinas

Finca Integral Savegre  was born with the interest of use all the natural resources existing in a dairy farm, showing the bio-dynamic power of the earth, animals, plants,micro-organism, the sun and the moon in an ecological way.

the Farm has a trajectory of more than sixty years dedicated to the artisan cheese.  It’s located by the bank of the  División river, which later interwine with the Savegre river, to form one of the cleanest rivers in America.

 

Monet and Food

Book cover

Book cover

Monet’s Palate Cookbook, The Artist and his Kitchen Garden at Giverny,  Libro de Cocina del Paladar de Monet, El Artista y su Jardín para Cocinar en Giverny.

I just added this book to my collection. It has magnificent photographs and so far, recipes are also very good, diverse and reproducible.

Justo añadí este libro a mi colección.  Contiene magníficas fotografías y hasta la fecha, las recetas son muy buenas, diversas y reproducibles.

© 2018 Fonda AleCha

Theme by Anders NorenUp ↑