Butternut Squash Risotto, Illustrated

20091007-Butternut Squash Risotto

My boss recently turned me on to Cook’s Illustrated. How I had never pur­chased this mag­a­zine is beyond me. While I adore the amaz­ing food pho­tog­ra­phy, I really enjoy how the focus of CI is per­fect­ing the taste of recipes. No adver­tis­ing, no non­sense, just great recipes and help­ful tips. The cur­rent issue is “Italian Favorites” and while thumb­ing through I came across a recipe for a but­ter­nut squash risotto and instantly knew I wanted to make it. With the recent uptick in our win­ter squash sup­ply through the CSA (I know, every­thing I have posted lately has con­tained squash), I’ve been cov­et­ing any and all squash recipes that uti­lize it in new and excit­ing ways and this one fit the bill. I nor­mally won’t just pre­pare a recipe exactly as it is writ­ten, but this time I couldn’t really see what to change — it read per­fect! Keep read­ing Butternut Squash Risotto, Illustrated»

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Creamy Winter Squash Soup and Fancy Grilled Cheese Sandwiches

20091005-Winter Squash Soup and Grilled Cheese

A few weeks ago we received this strange, bul­bous, warty squash from our CSA. We had no idea what it was. After some research we dis­cov­ered that it was a Hubbard squash. I read that their flesh tends to be very moist and they they need to be cooked longer but that they are per­fect for roast­ing. Over this last week­end we decided that it would be a great soup and I got to work break­ing it down (the squash, that is). Due to its large size — twelve inch diam­e­ter at least — it was very dif­fi­cult to split, but once I got it open, the rest was easy. Once roasted, its meat was soft and a won­der­ful burnt orange color and some­what rem­i­nis­cent of pump­kin in both tex­ture and taste. Keep read­ing for the recipe and more pic­tures. Keep read­ing Creamy Winter Squash Soup and Fancy Grilled Cheese…»

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Hearty Harvest Hash & Cheesy Corn Muffins with Fresh Cayenne Peppers

20091003-Hearty Harvest Hash

It is beau­ti­ful out­side right now here in Nashville. It’s sunny, 70º and out my win­dow I can see the leaves del­i­cately float­ing toward the ground. With Fall in full swing here, I’ve been want­ing a good hearty break­fast. Taking full advan­tage of our new Lodge cast-iron cook­ware, Megan and I tag-teamed in the kitchen to put together this deli­cious hash of shal­lots, gar­lic, pota­toes, bacon, baby por­to­bel­los, scram­bled eggs, fresh sage, fresh thyme, and fresh pur­ple gar­lic. Please, keep read­ing for more pic­tures. Keep read­ing Hearty Harvest Hash & Cheesy Corn Muffins…»

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Savory Butternut Squash and Potato Tart with Bacon and Herb Cream Sauce

20090930-Savory Butternut Squash and Potato Tart

First things first: it’s been a while. Too long. Between cel­e­bra­tory fes­tiv­i­ties and an enor­mous project at work, I’ve been slammed. Unfortunately, that has resulted in less time for the full-on cook­ing and doc­u­ment­ing of said full-onness. I promise I’ll try to do bet­ter, but I make no promises. And now on to our irreg­u­larly sched­uled blog post.

Fall is offi­cially upon us here in Nashville. After more than two weeks of tor­ren­tial down­pours, autumn has exploded. Cooler days, crisp nights and all the amaz­ing fall pro­duce that goes along with it. To cel­e­brate, I came up with this tart com­bin­ing an awe­some but­ter­nut squash we received from the CSA with pota­toes, bacon, cheese and an herb cream sauce full of sweet-savory good­ness. It totally hit the spot and made me super excited to take advan­tage of the pump­kin, spaghetti squash, acorn squash and addi­tional but­ter­nut squash we received from the CSA today! Keep read­ing for the recipe and more pic­tures! Keep read­ing Savory Butternut Squash and Potato Tart with Bacon…»

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Birthdays, Cupcakes and BACON!!!

BEN_4843

So, I’ve got a birth­day com­ing up this week. Apparently it’s a big one, as Tuesday is my last day of youth. At the stroke of mid­night early Wednesday morn, I will enter my 30th year. Am I wor­ried about it or stressed out about becom­ing old? No. Not really. Whether it’s 30, 40, 50, etc. I don’t really care as long as I’m with those I love. This year was no excep­tion as my lit­tle sis­ter flew in from New York to sur­prise me for my birth­day (thanks for mak­ing me cry in pub­lic, Annalise!). And to fur­ther prove to me that I could not have ended up with a bet­ter wife, one whose amaz­ing­ness I do not deserve, Megan made me two kind of cup­cakes, coconut cup­cakes made with fresh coconut and Chocolate Guinness Bacon cup­cakes. Yeah, you read that right. Keep read­ing for more pic­tures and the recipe. Keep read­ing Birthdays, Cupcakes and BACON!!!»

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Macaroni and Cheese with Smoked Ribs & Green Peas

20090914 - Smoked Rib Mack n Cheese

Basic Kraft Macaroni and Cheese fan­cied up with left­over smoked baby back ribs (smoked by Dan!), green peas and a lot of freshly shred­ded Parmesan and sharp ched­dar cheese. Smokey, cheesy, creamy deliciousness!

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Zucchini Rollatini with Roasted Butternut Squash Cream Sauce

20090912 - Zucchini Rollatini

I’ve read many a blog post recently about hav­ing way too much of var­i­ous items from people’s CSAs. For some, it’s zuc­chini. For oth­ers, yel­low squash. For us, it’s been egg­plant. Now, I’ve never been a huge fan of egg­plant up until recently, but we have received so much of it over the past 2 months that we just couldn’t take it any more. Which is why we were delighted to not only have an egg­plant free share this week, but to have received two rather nice look­ing zuc­chi­nis. Lately I’ve been want­ing to do a rol­la­tini which is typ­i­cally made with egg­plant but due to my recent aver­sion to the egg­plant I have wanted to make it with zuc­chini. As soon as I saw these green god­desses in our share box this week, I knew i’d make it. But, for a twist I decided I’d make a cream sauce with but­ter­nut squash, one of which we just hap­pened to still have hang­ing around. For the full recipe and more pic­tures, keep read­ing. Keep read­ing Zucchini Rollatini with Roasted Butternut Squash Cream Sauce»

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An Even Better BLT and More Sunday Wine Fun

20090906 - Bacon Lettuce + Fried Tomato Sandwich

So last time I made a BLT, it was pretty freak­ing awe­some and that was before the height of tomato sea­son. Today I found a decent local Yellow Brandywine tomato at our Kroger of all places and decided I wanted a BLT. But, this time I took it to the next level: Frying. I enjoy fried green toma­toes as much as any south­erner but some­times they are too firm, too young. This tomato’s rich, creamy tex­ture was per­fect for fry­ing. For more pho­tos and recipes, keep read­ing. Keep read­ing An Even Better BLT and More Sunday…»

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I Ate That! is Now iPhone/Mobile Friendly!

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If you ever view this site on an iPhone, iPod touch or any other mobile device then you’re in for a treat — it’s now mobile friendly! You can read full posts, see all the pic­tures, leave com­ments and, the best part of this in my opin­ion, eas­ily pre­pare any of the deli­cious recipes on this site by fol­low­ing along from your phone right in the kitchen.

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A Sunday of Preparation: Wine & Pasta Sauce

BEN_4318

Sundays in our house are often a day of rest and prepa­ra­tion. This Sunday was no dif­fer­ent. We had a bunch of toma­toes from the CSA that we needed to use so we decided on mak­ing some roasted veg­etable pasta sauce. It’s really easy, but takes a while so its per­fectly suited to Sundays. I roasted the toma­toes along with an onion, a bell pep­per and 10 cloves of gar­lic. After every­thing was chopped quickly in the food proces­sor and sim­mered for a few hours with fresh basil, rose­mary, oregano, cayenne, thyme and salt & pep­per. This ended up being the base for a quick spinach, mush­room and chick pea pasta dish we had for din­ner tonight. Keep read­ing for more pic­tures. Keep read­ing A Sunday of Preparation: Wine & Pasta Sauce»

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