A soufflé? On a Wednesday? Why yes! Of course. You know why? Shhhh. Because there were leftovers. Yesterday’s roasted Hubbard squash risotto meant that there was a whole half (ha!) of a squash leftover, which amounted to about 2/3 of a cup of pulp. I had every intention of fixing something else entirely for dinner tonight, but at… Read More Kitchen Magic: Local Squash Soufflé and a Steak
So the Week of Gourd continues. They’re all over your grocery store, in season, inexpensive, but perhaps a bit of a mystery. One of the many varieties to check out is the pretty blue Hubbard squash. I’ve been told they can grow to enormous sizes, but mine was around three pounds (only?) and I used half for… Read More The Week of Gourd: Hubbard Squash Risotto
Sunday I (well, mostly Cherub) gathered some locally-grown pumpkins and squashes at a nearby u-pick farm. Since nearly everyone has a gourd or two lying around this time of year, I thought I’d give you some ideas about how you might use them. One minute they’re seasonal decorations on your front porch and the next you’re serving them to… Read More Party Snack: Posh Squash
For those of you who have been following the goings on in Persephone’s Kitchen, you’ll know most important things to me are techniques, tradition and family. I’m determined not to lose the family history that is contained in recipes handed down generation to generation. As a result, Persephone doesn’t always do the cooking. This morning, while the… Read More Sunday Dinner: Lasagna, Meatballs, Sausage and “Gravy”
Weeknight meals aren’t super complicated around here. That doesn’t mean they have to be the same old boring flavors that make you want to tear your hair out. Ok, maybe that’s just me that gets worked up like that. But I digress. Today I’m not going to give you so much of a recipe as
Did you really think Persephone would forget to include a pork dish this week? O ye of little faith. Tonight’s family dinner was a symphony of piggy-ness. The way we all like it. This pig, trotters and all, was entirely from our friends at Bluescreek Farm Meats in the North Market. Milan is the home… Read More Day Seven: Dinner, Gran Finale, Ode to a Pig
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