Tuesday, 18 October 2016

Pan Fried Butternut Squash Salad

... pan fried butternut squash salad ...
From Mary

I need to make this. 


Thank you Globe and Mail.


2 tablespoons skinned hazelnuts
2 tablespoons sunflower oil
4 ¾-inch slices of butternut squash, cut into rounds and peeled and seeded if needed
2 tablespoons butter
2 Granny Smith apples, cut into ¾-inch slices
1 teaspoon apple cider vinegar
Salt to taste
½ a green onion, finely sliced
10 large mint leaves


Heat a toaster oven or oven to 325 F, place the hazelnuts on a tray and roast in the oven for 10 to 15 minutes until lightly browned. Let cool, place on a cutting board and crush with the bottom of small pot until broken into large chunks but not powdery. Set aside.

Place a large non-stick pan over medium heat. Add the sunflower oil. Place the squash rounds in the pan and let them cook for 4 to 5 minutes. You want them heavily caramelized, almost burned. Flip the squash over and repeat the cooking process on the other side. Once cooked, remove from pan, cut in half and keep somewhere warm. If your pan is not big enough to cook all the pieces of squash at once, do this in batches.

Heat a small pan over medium and add the butter. Once the butter starts frothing, keep a close eye on it and remove once the milk solids floating in the butter are a dark nutty brown. Remove immediately from the heat and place in a bowl.

Slice apple pieces into finger-width batons.

Assemble the salad: Place the apple and squash in a medium-sized mixing bowl. Coat with the butter and vinegar and season with salt. Taste for seasoning and add more vinegar or salt if necessary. 

Gently combine the rest of the ingredients in a bowl. 

Check for seasoning once more. 

Slide onto a plate and serve immediately.

Friday, 14 October 2016

Korean Slow Cooker Pork

Picture and Recipe from Canadian Living
Korean Pork
·       1/3 cup thinly sliced fresh ginger
·       1/3 cup granulated sugar
·       cloves garlic smashed
·       1 teaspoon each salt and pepper
·       1.8 kg pork shoulder picnic roast or butt roast
·       1 cup short-grain white rice
·       24 boston lettuce (about 3 heads)
Ginger and Green Onion Sauce:
·       3/4 cups thinly sliced green onions
·       1/3 cup chopped fresh cilantro
·       1/4 cup minced fresh ginger
·       1/4 cup grapeseed or vegetable oil
·       2 teaspoons sodium-reduced soy sauce
·       1/4 teaspoon Asian chili paste or hot pepper sauce
NUTRITIONAL FACTSper serving: about
In food processor, pulse together ginger, sugar, garlic, salt and pepper until mixture forms smooth paste; rub over pork. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place in slow cooker. Cover and cook on low until pork is tender, about 8 hours.

Ginger and Green Onion Sauce
: In bowl, stir together green onions, cilantro, ginger, grapeseed oil, soy sauce and chili paste until well combined. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Cook rice according to package directions; set aside.

Meanwhile, transfer pork to cutting board; let stand for 15 minutes. Using 2 forks, shred into bite-size pieces. Strain liquid from slow cooker through fine-mesh sieve into bowl; skim off fat. Toss pork with 1 cup of the liquid to coat; discard any remaining liquid or reserve for another use. Wrap rice, pork and green onion sauce in lettuce leaves.