As the leaves begin to turn and the air gets crisp, my taste buds start to crave certain flavors.  And what flavor epitomizes fall more than pumpkin?  Now I know you are thinking, “pumpkin?” isn’t the title of this post butternut squash?  Oddly enough butternut tastes very much like pumpkin.  In fact, many “pumpkin” flavored dishes use butternut squash because it tastes more like pumpkin than pumpkin does.  (And here’s a good tip: If you need to entice picky eaters who are more familiar with pumpkin, go ahead and change your recipe names– it will be our little secret).

A very versatile vegetable, (although technically a fruit because it bears the seeds of its plant) butternut squash is plentiful and affordable this time of year.  Considered a winter squash (a differentiation given depending on when the squash is harvested) butternut was originally cultivated in America by the Native Americans.  If you have never attempted to cook your own squash, take a deep breath and throw that long tubular thing in your cart.  With only a thick skin between you and a soft, nutty, sweet flesh, you have no excuse not to give it a try. (more…)

I recently ventured into the world of homemade chicken stock.  I have to admit, that even though I consider myself a well-versed, educated chef, at home I find stock from a can a perfectly acceptable ingredient in my daily cooking.  While I never doubted that homemade was better, when it came down to getting dinner on the table in 30 minutes, convenience won out.

To be fully informed about my recent stock adventure, I should disclose up front that I am on a new “kick” of cooking with ethical awareness.  A recent read, Animal Vegetable, Miracle by Barbara Kingsglover raised questions of the current food culture in our country.  Kingsglover highlighted the disturbing reality that many of us today are not aware of where our food comes from, how it is produced, or how our purchasing habits affect the industry.   Since reading her wonderful book, full of fun antidotes, family recipes and general food knowledge, I am making a conscious effort to buy more products locally and use seasonal produce.  As a part of this whole “ethical” cooking kick, I am trying to use up all the food I purchase.  I have never enjoyed throwing away food, but we all know how fast that celery or basil goes moldy hidden in the crisper drawers.   And so as part of my attempts to be more “culinarily” aware, I am trying to be more aware of my own fridge and the food in it. (more…)