You may have noticed that my blog posts have been pretty few and far between lately. I just haven’t been feeling inspired to write, and I haven’t found the time to keep up with reading my friends’ blogs. My blog has felt more like a burden, when it was something I started for fun. The only thing that has kept me going this long is my participation in Cook the Book Fridays. I have decided to put my blog on hiatus. I may come back to it, I may not.
I do still enjoy participating in Cook the Book Fridays. Even though I won’t be blogging for the foreseeable future, I plan to continue cooking along. I will be sharing my results on Instagram. Follow me there if you would like to see what cooking (or other) adventures I am up to: karenfromscratch on Instagram.
Thanks for reading along all these years. Before I say goodbye, here’s a final catch up of everything I have made for CTBF since December. See you on Instagram!
Sweet Chili Chicken Thighs:
Potato Butternut Squash Chowder Lots of Ways:
My Paris Kitchen
Christmas Cake (Bûche de Noël):
Roasted Root Vegetables:
Celery Root Purée:
One of the things I like about participating in a cooking group like Cook the Book Fridays is that some decisions are made for me. I enjoy meal planning, but sometimes it’s nice to have a few less choices to make. For example, I know what Christmas dessert will be this year (you’ll have to wait until after Christmas to find out what it is!).
This past weekend we celebrated my daughter’s birthday (15!), and all of the appetizers were chosen for me. Last week, the group made Comté and Ham Wafers from My Paris Kitchen, and this week’s Everyday Dorie recipe was Roasted Squash Hummus. I rounded out the appetizer selection with gougères I had stored in the freezer.
Comté and Ham Wafers
Comté and Ham Wafers were easy to throw together. It took more time to prep the ingredients than it did to mix them together. These savory cookies are chock full of cheese, chives, and crumbled ham chips (made by baking prosciutto until crisp). I made the dough a day ahead, then sliced and baked them the morning of the party. I put one log of dough in the freezer, which I will probably pull out for Christmas.
These were a hit! I mean, how can you go wrong with a cheesy, hammy cracker?
Roasted Squash Hummus
Roasted Squash Hummus is not your typical hummus. The chickpeas are replaced with roasted squash (I used acorn) and flavored with the usual tahini, plus the unusual pomegranate molasses and za’atar. The hummus is served atop a bed of Greek yogurt and topped with a drizzle of olive oil and a sprinkling of pomegranate seeds.
This was a fun one to serve, because it is both visually appealing and intriguingly different. I enjoyed hearing everyone speculate about the ingredients, and they were all surprised about the roasted squash. It was also delicious!
I highly recommend Roasted Squash Hummus next time you are looking for a light(er) and different dip. It is delicious with crudites as well as pita chips.
Here is a bonus behind-the-scenes photo that my husband took:
Have a great weekend!
“You can’t go wrong with Brussels sprouts and bacon!”, was my husband’s reply when I asked him what he thought of this week’s Everyday Dorie recipe, Maple-Syrup-and-Mustard Brussels Sprouts. Indeed, this was a delicious recipe. It might even be my new favorite way to prepare Brussels sprouts.
The technique used to prepare the Brussels sprouts was genius: steam the sprouts, garlic, and shallot until the sprouts are almost cooked, then sear them in a hot pan until charred a bit and fully cooked through. This allows for some advance preparation and perfectly-cooked Brussels sprouts.
What makes this recipe shine is the salty-sweet glaze, which is simply a mix of maple syrup and mustard (I did a mix of Dijon and grainy). Combined with the sprouts and bacon, it creates a wonderful sweet, salty, savory balance of flavors.
Can you tell I liked this recipe?
I would change one thing though. I served this as a side dish with roast chicken and delicata squash, and I thought there was a little too much bacon (I can’t believe I’m saying that!). Don’t get me wrong, I enjoyed every bite of that bacon, but if I serve this again as a side dish, I might reduce the bacon slightly (maybe 4 slices instead of 6).
If you would like to try this recipe, run to the bookstore and pick up a copy of Dorie Greenspan’s new (and so far wonderful!) book Everyday Dorie: The Way I Cook.