Warning: include(referral/rkrt_tracker.php): failed to open stream: No such file or directory in /home/admin/domains/chrismyden.com/public_html/130130.php on line 22

Warning: include(): Failed opening 'referral/rkrt_tracker.php' for inclusion (include_path='/usr/local/lib/php') in /home/admin/domains/chrismyden.com/public_html/130130.php on line 22


I see music as the augmentation of a split second of time. - Erin Cleary

18.11.17 1728 [PST]
Home

Articles
   EAC & MP3s
   UberNet
   Recipes
   Life of Myden
   Ramblings
   Technology

Best MP3 Guide

Gallery

Good Movies

Links

Contact


--
--

  
Home >> Articles >> Recipes

Harissa Stew

Harissa-Stewed Butternut Squash

This is our all-time most requested recipe and it's also one of our simplest – a hybrid Spanish/Southern casserole. Note that I didn't say easy, I said simple. Yes, you have to peel all of the butternut squash, deseed, and dice it. No, you can't cook it and then peel it.

SERVES 6-8

1 medium butternut squash, 2 to 3 lbs
4 tablespoons butter
Salt and pepper
1 tablespoon olive oil
1 medium yellow onion, julienned
5 cloves garlic, thinly sliced
2 tablespoons rose petal harissa, or more to taste
1.5 cups heavy cream
2/3 cup fresh sheep cheese or fromage blanc

1. Slice the squash in half, peel it, scoop out the seeds and chop it into a 1/2 inch dice.

2. Put 2 large sauté pans over medium-high heat and put 2 tablespoons of butter into each. Get the butter just to the beginning of browning.

3. Split the squash between the 2 pans, and season each pan with salt and pepper. Let the squash cook, untouched, for 3 minutes. The squash's caramelization in the hot sauté pan is super important to the final flavor. You want it almost charred and just slightly burnt.

4. After 3 minutes – once it's nicely browned – spoon the squash into one pan, discarding the butter that remains in the emptied pan.

5. Put 1 tablespoon of olive oil in the emptied pan and add the onion and garlic and sauté, stirring regularly, until they get a bit of color, about 1 or 2 minutes.

6. Spoon the squash back into the onion/garlic pan, leaving a lot of the butter behind.

7. Add the rose petal harissa and heavy cream and stir to incorporate. Cook for 1 or 2 minutes.

8. Make sure that the squash is cooked through, the sauce is a good consistency, and the seasoning is to your liking, and remove it from the heat. NOTE: At this point you can put the recipe on hold, refrigerate it, and finish it the next day.

9. Divide the squash mix into 2 cazuelas or other shallow baking dishes.

10. Take half the fresh sheep cheese and put 3 evenly placed scoops on the top of one dish. Do the same for the other dish.

11. Broil the squash for 3 or 4 minutes or until the cheese is nicely browned. Serve right away.






  

--