Summer and spring is the time of my favorite fruits. Some of them although they are available year around are pretty much taste like cucumber, with fruit flavor. Take for example the case of the peaches, the blueberries and the apricots. All of them can be available year around it the major markets, but during the winter they never tasted good. That ‘s why it is essential to capture the essence of those fruits, the aromas and the flavors. And there is a major method to do so. Making jam, preserves and jellies.
This is going to be a short entry and I will have it here, just because is the perfect compliment to the dish I described right before, the butternut squash raviolis. First however lets see what is a salad. Usually a salad is a dish that mostly, or exclusively, contains vegetables, usually in a cold state, hold together by a liquid that again usually contains a form of fat, and an acid. You see that the salad is very well, but also very loosely defined. That ‘s the meaning of the world usually. But I have develop some gold guidelines on how a salad should be made, or what it should contain. I think of it as the yin-yang of the food world. So let ‘s see the so notorious golden rules.
It ‘s been months since my last post, and even longer since I posted a recipe. I feel I should be back to posting what I like the most. I recently found a new inspiration that pushes me to discover new frontiers in food and in taste and flavor. The following dish, is one of my favorites. Simple but elaborate, elegant but humble, sweet sour and salty. It is the food that reminds me of fall, somewhere around October, when the trees are shedding their leafs, the sky becomes gloomy and the breeze is a little colder. I would not have much to say about the history of the dish or the ingredients. Just a few words about the butternut squash. Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin or sweet potato. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club. Continue reading