For someone who doesn’t like to cook, my friend, Deb Overeynder, certainly knows the way around her kitchen. Whatever she makes, she goes big, at least doubling the recipe. That’s why I often get a text, “Mary, do you feel like chicken enchiladas tonight?” or “I mixed up a big batch of soup. Want some?” and “I baked challah today.”
Her Roasted Pear & Butternut Squash which she made recently tastes better than best. That’s why I’m sharing. I’ve also suggested variations for simple adaptions that won’t compromise its flavor.
I constantly suggest to Deb (as I’m picking up my dinner) that it appears she really does like cooking. Her quick firm reply, “No, I don’t,“ always shuts me down. What she does realize is that cooking from scratch, minimizing the amount of processed or pre-cooked food on the table, is healthier for her family.
I also make most of my meals. But, Loyal Readers, meal planning, grocery shopping, maintaining a well-stocked cupboard and preparation swallow up huge amounts of time. In today’s world, who has enough of that? I always try to offer and simplify recipes for you so they’re not time busters. That’s what this week’s post of four recipes is all about.
COOK-THE-BOOK-FRIDAYS – MISO-GLAZED SALMON
What sets this salmon recipe apart from all others? MISO.
With a tablespoon or two of store-bought miso paste made from fermented soybeans, you can transform any dish into something delicious. Light white or red in color, miso can be stored in the refrigerator forever. The best description I’ve heard about this wonder paste is from Dorie, herself. “Miso is the poster child for umami, the fifth flavor that includes sweet, salty, bitter and sour.”
This recipe is a no-brainer, salmon can be marinated in the fridge overnight if you wish (I did) and makes a great dinner the next day. I brushed 4 5-oz salmon fillets with a mixture of 3 Tbsp. miso paste (either color), 1 Tbsp. honey, 1 Tbsp. fresh lemon juice and 1 Tbsp. soy sauce. After lining a baking sheet with parchment paper, I put it in the oven at 425 degrees for 10 minutes. Voila, love is a protein.
APPLE CIDER PROSECCO APEROL SPRITZ
While you may be familiar with the summertime Classic Aperol Spritz (Prosecco, Aperol, Club Soda and orange slice), why not improvise with a Thanksgiving twist on the Classic by including apple cider. In Colorado I picked up a gallon of Big Bob’s at his orchard in Hotchkiss. Pick your favorite cider and enjoy.
With thanks to Jessica Merchant, How Sweet Eats
Serves One:
2 to 3 ounces apple cider
1 ounce Aperol
2 to 3 ounces Prosecco
Splash of soda
Sprinkle of cinnamon
Apple wedges and cinnamon stick for garnish
Fill a glass with ice and stir together the Apple Cider and Aperol.
Add the Prosecco and the club soda, along with a sprinkle of cinnamon and garnishes. Mmmmmm
PERFECTLY CRISPY GRILLED CHEESE STRANGEWICH
Some of my favorite recipes are from the backs of name-brand boxes, bottles, cans and jars. My favorites include Quaker Oats Oatmeal-Raisin Cookies, Famous Chocolate Wafer Roll, Kellogg’s Best Bran Muffins and Kraft’s Fantasy Fudge.
After stumbling on to Hellmann’s® grilled sandwich recipe I went way out on a limb, giving it a Go. As promised, the crust was golden brown and extra crispy. Honestly, Readers, I know my grilled cheeses. This was darn tasty.
1 Tbsp. Mayonnaise
2 slices crusty country bread, sliced
2 ounces sliced white cheddar cheese or your choice
Spread one slice of bread with Mayonnaise. Place bread Mayonnaise-side-down onto hot skillet. Add cheese. Spread other slice of bread with Mayonnaise and place Mayonnaise-side-up on top of cheese. When bottom bread browns nicely, flip it over and brown other side until done.
ROASTED PEAR and BUTTERNUT SQUASH SOUP
by Deb Overeynder and Beth Carter with adaptions by Mary Hirsch
INGREDIENTS
4 firm but ripe pears, cored, quartered and peeled
4 lbs. butternut squash, about 2 medium squash, cut in half with seeds removed (Note: A 2 lb. butternut squash yields about 3 cups)
1/1/2-2 quarts chicken broth
2 Cups + a few Tbsp. heavy cream (Deb used 1/2 & 1/2)
1 Tbsp. maple syrup
Chicken Bouillon, 1 cube or 1 Tbsp. (optional)
Grated nutmeg
DIRECTIONS
Serves 8-12
Preheat the oven to 375
- Line a rimmed baking sheet with parchment paper or tin foil.
- Rinse the outside of your squash, carefully cut it in half from top to bottom and scoop out the seeds.
- Brush the inside of both pieces of squash with olive oil. Sprinkle generously with salt and pepper.
- Place the squash on the prepared pan, cut side down. Roast for 40-50 minutes until the squash is easily pierced with a fork or the tip of a knife.
- While the squash is roasting, peel, quarter and core the pear. Brush lightly with olive oil.
- After the squash has baked for 20 minutes, add the pears to the pan.
- When they are both easily pieced, remove and let cool.
- Scoop out the squash and put the squash and pears (divide batch in thirds) with 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan. Do the same with every batch and broth. Transfer to a large soup pot.*
- Add cream, syrup and chicken bouillon (optional) to pot, bring to a soft boil, lower burner to medium heat and cook for at least 10 minutes. Season according to taste.
- Serve with a tsp. of cream and dust with nutmeg. Or, if desired, just sprinkle 1-2 tbsp. of blue cheese on top.
- (*Tip: Since I am comfortable using an immersion blender, at Direction #8 I just put the 3 batches, one at a time, in the soup pot and pureed them. If you don’t have either, an electric mixer works also.)
Loved loved loved this post! And Happy Birthday (belated) girlfriend!
Hi Mary, love that beautiful APPLE CIDER PROSECCO APEROL SPRITZ!, the name is a mouthful, lol. My children have loved miso glazed fish since they were kids but I’ve never tried it using lemon juice, a nice little twist. And I’ve had pear and butternut squash soup on my blog line up for around two years though not with maple syrup which is a nice added flavor dimension. Great week in a tasty food line-up!
Thanks, Peggy, I had never used Miso until a year ago. I always remind myself that I had a 6-7 year lapse when I hardly cooked at all so lots of preparations,, recipes, passed me by. Why do I feel like I’m always playing catch-up??? That’s the fun of it, I guess. Thanks for being a loyal reader. I hope everything is going well.
I love reading your posts, Mary! So many fun tidbits each week. First of all, Tricia is the best! What a cool gift. And adding salmon to my shopping list as I’ve had miso paste in my fridge, unopened for a couple of years! Plus my next grilled cheese will be smeared with mayo and maybe a sprinkle of Parm. Sounds SO good! See you soon!
The sprinkle of parm may be a great touch. Adding it to my mayo grilled cheese sandwich repertoire. As for Tricia, she’s in my doghouse every so often. Putting the middle of the puzzle together is not a walk in the park. Progress is slowww. Damaging to the puzzle ego. I look forward to seeing you and Maddy in about two weeks.
Big hugs back at ya !!
Happy birthday, my long time friend!
Wishing you many more years of cooking, writing, traveling and sharing your thoughts with us!
It’s your birthday, but we get your gifts! Lucky us!
Great recipes. I didn’t know Deb didn’t
like to cook.
I am excited to try the cider aperol
Spritz when I get home . I have some hard French cider that I will try and experiment.
Btw… in Petra now!
Love that Aperol Spritz! And the miso on the salmon. Great post!
Mary, when I comes to puzzles I have no patience. This is the one and only puzzle that I have done and that’s because of the subject. This week’s recipe was so simple and delicious I loved it. However, there wasn’t too much to write about for the same reason. All of your recipes on your blog look great. As for the grilled cheese with mayo, I made that for Jim and I and it was really good.
Happy (belated) birthday! Have fun at L’Hostaria tonight. I am envious. Wish I was able to celebrate your BIG day with you.
Miso goes great with so many things, like with salmon, besides making a miso soup. This is another delicious recipe from Dorie. I learn a few tricks here from your post, like the pear squash soup and the apple cider prosecco. They’ll come in handy for the season.
Happy Birthday!!! And yep, miso is a magical ingredient that works with so many foods. All this food here looks absolutely delicious!
oh my gosh– that puzzle! i’d love to sit around with a cider spritz and put that together! your salmon looks delish and so healthy. this is a repeat dinner for me.
Happy Birthday! Loving the puzzle…what a thoughtful thing to send to a fellow baker! We enjoyed this salmon as well…super easy and delicious! Win Win 🙂
Wow wow wow ! I was already enjoying your post on so many levels and then my eyes caught THE PUZZLE lol. So FUN. I hope that the same colored pieces in the middle are the only reason I make it to the dog house in your eyes 🙂 You are A game with puzzles so need the challenge, plus as you say- the subject matter is key. Love love the recipes for the autumn cocktail and soup you shared. I just printed both. Very interesting to hear of your friend’s relationship with cooking – doing it even if not always for fun. I too am usually found to have cooked “extra” as our house consists of firm members of #teamleftover. Although truth be told, we enjoy leftover takeout too. The blogging was the exception in priorities and a welcome excuse to “play” in the kitchen, but too often I too would rather be doing other things. Or attempting to complete all the other things I have started ?? Enjoyed the grilled cheese topic too. I had not recalled using mayo although my husband and sons always used it when camping with boy scouts. Emphasis is on non refrigerated items. Only from your post did my mom mention your sandwich and how she and my Dad used mayo lol. Funny the things you learn from blogging about a recipe….hugs.
Happy Belated Birthday! I loved the miso salmon, and the other recipes you shared. Especially the cider aperol spritz! I have that puzzle too. Don’t you love Tricia?!