Wow, the last few weeks have been a whirlwind! A mix of work and fun. The work: my husband was in trial for week followed immediately by him being out of town for a week. The fun: a “parents-only” trip to Yosemite and then a two night (very relaxing) family trip to the Lake Tahoe area. Whew!
I still found time to cook, as always. Being able to cook keeps me grounded when the rest of life gets crazy. I have two Cook the Book Fridays recipes to share with you this week: Butternut Squash Crumble and Sardine Rillettes (the official title in the book is “sardine spread”, but I like the sound of rillettes better).
Butternut Squash Crumble:
Butternut squash is one of my husband’s favorite vegetables, so I knew this recipe would be a winner. I did have to make “his and hers” versions though. My husband is off grains, so I topped his version with grated Parmesan cheese and chopped sage. I topped mine with the cornmeal crumble topping as written.
This was good! It made a great side dish to pan-roasted chicken breasts but would also be at home on a holiday table. I loved my version, my husband loved his version, and my daughter loved both versions. Can’t ask for more than that!
Sardine Rillettes were a very easy appetizer to throw together. Canned sardines are smashed together with cream cheese, butter, green onions, capers, lime juice, and a few spices. Spread on crackers or bread and enjoy!
I liked this very much. The flavors all went very nicely together. My daughter seemed to enjoy hers and my husband thought it was “fine”. Which means he will eat it, but not request it.
I packed up the rillettes-filled ramekin and took it with us on our Lake Tahoe trip. It was the perfect easy appetizer to enjoy while relaxing and playing games.