Dreaming of our trip to Barcelona, that was this month a year ago, I tried combining two of my favorites:  spanish romesco sauce with just-picked spaghetti squash from our garden.  Nutty, tangy, rich and warm, with a wonderful crunch from the squash, I literally had to make myself put the mixing spoon in the dishwasher so I would stop eating and have enough to photograph.

Romesco is a very traditional spanish sauce originating in Catalonia.  It is incredibly rich and creamy, thanks to pulverized toasted almonds and hazelnuts included to thicken the sauce, that also provide an extra dose of protein.  As with most ages-old, traditional dishes, the recipe varies from cook to cook, including this cook, and is a reflection of how they view it most balanced.  In addition to using it here with spaghetti squash, it is incredible with grilled fish and vegetables, as well as a dip, or spread on sandwiches.  It is a great way to use up those few remaining, not-exactly-pretty, tomatoes and peppers looking for a home at the markets right now.

(more…)

Spaghetti squash at the Jean-Talon market in Montreal.

A complete delight and mystery, spaghetti squash was my favorite vegetable growing up.  Though not terribly popular or widely available in the late 70s, somehow my grandmother was able to procure one at least once a fall.  Into the oven as a hard, nubby, squash, then magically out of the oven and onto my plate, transformed into golden pasta-like strands that surprised me each time.

Becoming much more common and available now, spaghetti squash are all over the markets (and my garden), and will be for months.  It is technically a winter squash--ripening at this point in the season, and able to be kept in cold storage long into the cold weather--but with its golden color and light, buttery texture, is much more reminiscent of summer squash.  A welcome bit of variety in a long season of dense, orange-fleshed cousins.

Generally the rule of thumb is that spaghetti squash will keep for up to a month in a cool, dry area.  Though the past couple of years, we have successfully kept ours that we grew for 3-5 months on a well aerated shelf in our basement, keeping an eye out for any that might be getting soft or imploding.  Rubbing the outside surface with a thin coating of vegetable oil is said to keep fungus and mold spores from being able to take root on the surface of the squash, cutting down on deterioration, and extending their shelf life considerably.

To cook

Wash and dry the squash well, and cut in half lengthwise.  This will be the hardest step.  Make sure it is well dried, so your knife doesn't slip, and if helpful, cut off a small portion of either end to give yourself a more steady anchor.  Scoop out the seeds and stringy flesh surrounding the seeds.  Rub the inside of each half with olive oil and place, cut side down, on a baking sheet.  Roast in the oven at 375 degrees for 35-40 minutes, until the skin just starts to give when pressed with your finger.  Don't over cook, or allow to sit cut side down on the baking dish for long after removed from the oven, or it will become mushy and the strands will not be as nicely defined.

When cool enough to handle, gentle pull the strands of the squash away from the sides with a fork, scraping right down to the skin.

Very neutral in flavor, with a great, mildly crunchy texture, the spaghetti-like strands of the squash are a terrific blank canvas for a limitless variety of toppings.   Pesto, garlic and olive oil, tomato sauce, puttanesca, meatballs, bolognese, or just butter with freshly grated parmesan cheese are all perfect pairings.  I am also a huge fan of the spaghetti squash casserole recipe from the Moosewood Cookbook.

With just forty-two calories and ten grams of carbohydrates per cup of cooked squash, this is a great side dish alternative to explore.  Grab one at the farmers' markets this weekend.

 

 

"And he gave it for his opinon, that whoever could make two ears of corn, or two blades of grass, to grow upon a spot of ground where only one grew before, would deserve better of mankind, and do essential service to his country, than the whole race of politicians put together."

-Jonathan Swift, Gulliver's Travels

I just discovered the Telepan TV channel on youtube.  Bill Telepan is one of my most favorite NYC chefs, who I had the great, great pleasure of cooking with for many months that the start of his inspirational and important Wellness in the Schools school lunch campaign.

He has started to put together videos, sharing some of his incredible recipes from his incredible restaurant Telepan.  The three recipes using cherry tomatoes in the video above are making me very. very. hungry.

Run! and get some cherry tomatoes at the markets this weekend while they are still available (we had a frost at our house last night!).

I know, I know.  My recipe posts have been a tad thin for the last two weeks or so.  Truth is I've been cheating on you a bit, working with a few incredible food media cohorts.

I just wrapped an article for the upcoming winter issue of the gorgeous Green Door Magazine.  Green Door is a relatively new magazine published in the Hudson Valley, NY, but with charming rural/urban interest pieces that are a total joy regardless of your locale.  It "espouses the benefits of country living in a socially conscious society, while retaining an attachment to the realities of urban life. It is ‘a journal of comfortable living,’ as the magazine profiles artists, residences, food, wine, local farms, events and the evolution of transplanted city-dwellers." A pitchfork diary indeed.

Keep an eye out for upcoming issues, or subscribe, or follow them on facebook or their blog.

 

I also had the great honor of getting to be a panelist at my alma matter in Steven Shaw's outstanding food blogging course.  I took the course myself a year and a half ago, and well, the rest is history.

Most enjoyable was the chance to meet a bunch of new food bloggers, many of whom are just starting out with their first posts in this course.  Sharp and creative, with lots of super innovative ideas and delicious recipes, it was such a pleasure to hear their thoughts and see what they are working on and ideas they are working out.

With many of the blogs I look at, I love to go back in the archives and see their very first few posts and photos and get a sense of where it all started.  Here are the blogs from this group of new bloggers, all with great things to offer.  Catch 'em from the start.

Ingredient Studio

Frankie Cooks

Sweet Tea and Taters

The Traveling Gourmand

Amusing My Bouche

Nibbling Gypsy

NY Paladar

Eating in Your Underwear

High Self of Steam

Sweet Kitchen

Crumberry Bake Shop

Fun Fearless Foodie

{ welcome! }

Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

{ get in touch }

{ what's new }

September 12, 2015

August 19, 2013

August 15, 2013

August 13, 2013

August 1, 2013

{ favorites }

{ archives }

Appetizers / Breads & Pastry / Breakfast / Cakes / Canning / Condiments / Dinner / DIY foods / Drinks / Fall / favorites / Grains / Holidays / Local / Noodles & Pasta / Pies & Tarts / Poultry / Salads / Seafood / Snacks / Soup / Spring / Summer / Sweets / Techniques / Vegetables / Vegetarian / Winter /

{ currently reading }