winter squash

i love vegetables. i really do.
so i was pretty excited to figure out a simple, but delicious way
to prepare acorn squash.
it's a bit intimidating to figure out what to do
with odd vegetables like winter squash,
but this paula deen recipe was quite scrumptious:
{and quite simple as well.}


cut the squash in half and pull out the seeds and pulp.
{but don't throw the seeds away! you can roast these in the oven with a bit of salt & pepper for about ten minutes for a really great snack!}
mix together 2 tbl spoons butter, 2 tbl spoons brown sugar, and 1-2 tbl spoons maple syrup
{i only used about 1 tbl spoon syrup to keep it from being too sweet}.
to make a paste, and spread over the squash cavities and rims.
bake at 400 for an hour.

the squash will come out a golden color,
and mine had melted butter/sugar mix pooled in the center,
which solidified into a yummy, sweet glaze.


sometime this weekend i plan to try a recipe
from one of my favorite chefs,
giada's roasted acorn squash and gorgonzola pizza
{i am convinced she and i would be friends if we met in real life. don't laugh.}
i think it will be another addition to my growing list of wonderful recipes.

i'll let you know how it turns out!
xoxo



copyright Hiking in Stilettos

Everyday Italian Expedition

image courtesy of The Food Network

Ever since I saw my first episode of Everyday Italian on the Food Network, I have been convinced that Giada and I would be friends. Each of her recipes sounds and looks delicious, and she is simply adorable. Today I decided to take a shot at her Chianti Marinated Beef Stew, and I believe Giada would have been proud.

Here's what you need:

• 2 1/2 to 3 pound beef brisket
• 1 (750 ml) bottle Chianti wine
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
  
• 3 medium carrots, peeled and cut into 1/2-inch pieces
• 1 stalk celery, chopped into 1/2-inch pieces
• 2 cloves garlic, peeled
• 1/4 cup (1 1/2 ounces) kalamata olives, halved
• 6 ounces green beans, halved
• 4 medium red potatoes, quartered
• 2 sprigs rosemary
• 2 sage leaves
• 1 (15-ounce) can diced tomatoes
• 4 cups beef broth

Here's what you do:

Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours. Remove the meat from the wine and pat dry with paper towels. Reserve the wine. (I suggest chopping up the veggies at this stage to save a bit of time.)

In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes.

Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.

Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

I only had a few minor complications... the local butcher shop was closed, and Publix didn't have a brisket, so instead, I used a roast. I also left out the pancetta. I think that it would have added to the saltiness of the stew, but I was quite fine sans la pancetta. Finally, make sure to use a large dutch oven. The one I initially used was a bit too small and resulted in a slight over boil. Overall, the stew received a great response, and I will definitely be making it again. Perhaps next time I will add more carrots and olives....

copyright Hiking in Stilettos