Deep Teal Bedroom Update
Looking back at the room from 2013
Joule Has Arrived / Kabocha Creme Brulee Test
We’ve been waiting on Joule to arrive for the last few months. One of our circulators didn’t make it out of Steve’s Deli alive, and Ed’s fairly convincing when he believes the latest gadget will make us overall better human beings. The little guy came in the mail last week, and we decided to test out a variation on ChefSteps creme brulee.
High on my recent squash mania, we decided to do a quick test on a last minute thanksgiving addition: Kabocha Creme Brulee. I roasted a halved kabocha for 90 minutes at 400 degrees and tossed it in a vacuum bag with creme to bring it up to temp to temper the egg mixture. I left the two to mingle for a few hours while I did some stuff around the house, and then blended before adding to the eggs.
This may have been the nail in my coffin for texture. Some overzealous blending left me with kabocha whipped cream, which is really fucking good, but maybe not the optimal choice for custard. C’est la vie! Jar, water bath, chill, and slightly over an hour later we had some delicious cups of squashy pudding. The final result edged a little more toward pumpkin pie texture than I planned, but not a total failure.
Chestnut Sage Stuffed Squash
I’ve been willfully ignoring the alarmingly warm November and going all in on squash season. Ed’s been working some late nights, and while my inclination is to crack open a box of mac n cheese and binge watch Netflix with cats, I’m hanging onto some of my pride with squashes full of grains. Nearly as easy, just as satisfying, and with a bright orange that wasn’t sprinkled out of a packet of powdered cheese.
Chestnut Sage Stuffed Squash
Cook time
Total time
Autumn inspired comfort food featuring a cheesy grain blend and slow roasted acorn squash.
Author: Disturbing the Peas
Recipe type: Entree
Serves: 6
Ingredients
Squash
- 6 acorn squash
Stuffing
- 1½ cups cous-cous
- ⅓ cup Quinoa
- ⅓ cup red lentils
- 1 tbsp
- 2.50 cup, Water
- 3 Tbsp, Butter
- 2 clove, Garlic, raw
- ½ yellow onion
- 2 oz mushrooms (I used a mix of crimini, oyster, and shitake)
- 1 bunch sage
- 1 tbsp flour
- 5 sprigs fresh thyme
- ½ cup vegetable stock
- 1 ounce, Midnight Moon Aged Firm Goat Milk Cheese
To Finish
- 3 tbsp pomegranate seeds
- 2 chestnuts, roasted and coarsely ground
- 1 ounce Parmesan
Instructions
- Halve the acorn squash and roast at 400* for 1 hour.
- While squash are roasting, dice onion, garlic, and mushrooms and saute on low in 3 tbsp butter.
- Once the onions are translucent, add flour and allow to thicken.
- Add vegetable stock, sage, thyme, and aged goat cheese. Reduce to low and cover.
- Meanwhile, bring 2.5 cups water to a boil and add salt, cous cous, quinoa, and lentils. Cover and simmer for 10 minutes.
- Remove grains from heat. Combine grains and sauce mixture, stirring to incorporate evenly.
- Evenly divide grain blend between the roasted squash halves. Top with chestnuts and grated parmesan.
- Broil until golden. Serve topped with pomegranate seeds and freshly chopped herbs.
Taking Comfort
If there was ever a time for comfort food, it was yesterday. When I’m feeling particularly sad or vulnerable or weak, I always fall back on trying to replicate the feeling of trekking through Long Island City in the rain and gorging myself on $5 worth of Indian tomato soup and samosas.
Halloweirdos
Meet Maggie & Ed
