Tuesday, December 04, 2007
Weekend Herb Blogging: Parsley and Squash
The Battle of Orange Food seems to be a foregone conclusion, victory — most of the time — to the chef. I’m not crediting my cooking skills as much as I would say persistence. Near-obsessive persistence. With the Kiddo requesting multiple helpings of carrot soufflé and sweet potato fries, I could probably back off. I could, but there is the small problem of nearly 100 lbs. of pumpkin, squash and sweet potatoes still lurking.
Like something out of Edgar Allen Poe, I find myself haunted by visions of the Red Warty Thing, all 30 lbs. of its lumpy, russet mass daring me to pick up a chef’s knife and do something about it. It may take something more like a hacksaw to breach that rind, though. So, I opted for a couple of its small cousins instead.
It’s nice to have local produce still around and a freezer of meat for the months ahead. I will miss the fresh greens and abundance of summer, but we’re still as local as we can get for the off-season. Kiddo even woke up heartbroken last weekend missing the market. I’ll be trying to keep her distracted with Christmas events and baking.
In case you think I have lost my mind, (or more of it), that IS a monkey plate garnished with chopped parsley and orange slices. I’ve been trying to up the presentation factor for the Kiddo’s plate to see if it makes a difference. The leering primate kind of detracts a bit from the overall effect, but I do what I can. Which is, in this case, Pork and Carrot Risotto with Parmesan served in a half Acorn Squash. Kiddo gets regular helpings of Chicken and Rice “casserole” at school. I thought it was time she had the real thing. She liked it.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.