One bad habit

I love crackers. Always have, likely always will. Thanks to Chicagoist I am now making my own and it will likely become a bad habit.

Here is there simple recipe for cheese crackers: http://chicagoist.com/2012/02/09/how_to_make_homemade_cheez-its.php#photo-1

Butternut Squash with Herbed Breadcrumbs

I was looking for something to do with all the butternut squash I seem to be collecting. This looked like a great choice and it was. I made a few changes, but the basics are the same.

• Butternut Squash with Herbed Breadcrumbs
• 1 Tsp butter
• 2 Tsp olive oil
• 4 cups thinly sliced onions (about 1 pound)
• 2 1/2 pounds butternut squash, peeled, seeded
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 tsp dried thyme
• 3/4 cup stock or water

• 2 cups panko or other breadcrumbs
• 2 cups  grated cheese, I used a mix of cheddar gruyere and Parmigiana 
• 1 1/2 tablespoons chopped fresh rosemary or 1 tsp dried
• 1/2 teaspoon dried thyme

Preheat oven to 375. In an oven proof pan, melt butter and oil. Add onions and sauté once medium about 5 minutes until soft. 


        


After peeling the squash, slice into thin slices.  


    
  


Add the squash to the pan and cook another 5 minutes. 


    


Add the sugar, salt, pepper and thyme and cook another few minutes until the squash begins to brown.




     


Add the stock or water and cover with foil and place in oven. Cook for about 40 minutes.




     

While squash is cooking, mix the topping in a small bowl.


     
    
Top the squash with the bread crumb mixture. At this point it will still be somewhat wet.


              




Raise temperature to 425 and cook another 20 to 30 minutes until the top is lightly browned and the liquid as evaporated. 




  

Quick tip

To peel ginger scrape it with the side of a spoon.

Homemade English Muffins

Making your own English Muffins is surprisingly easy.

Try this recipe:
http://www.thefreshloaf.com/node/3241/sourdough-english-muffins

If you don't have starter, mix about 1/4 cup flour and 1/4 cup water and add 2 tsp yeast. Let sit out a couple of hours until bubbly. Then continue as directed.

I am still at it...

Pizza making that is.

Here are two of this evenings pies. One white with hots, the usual. The other garlic with a touch of red sauce and caramelized onions.

Using until the end...

When you get to the end of the mustard container and there isn't quite enough to use, make dressing with it.

Add oil and vinegar, salt and pepper and shake.

Italian herb roasted squash

I was wanting to make a simple roasted squash and this fit the bill. 


Italian Herb Roasted Squash 
1 acorn squash, seeded and cut into 8 
Oil Italian herbs 
Salt and pepper 
 Parmigiana 


 Dressing 
3 TBS Extra Virgin olive oil 
1 TBS Red wine vinegar 
Salt and paper 
1 tsp Italian herbs 
Combine ingredients and set aside 




 Toss the cut squash with the oil, then add the herbs and season with salt and pepper.


 


Bake at 400 about 40 minutes until nicely browned and soft. To serve to with cheese and dressing for dipping.