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Cook the Book: 'A Platter of Figs'
Shell beans show up in late summer, and if I'm lucky, last through fall. I love them all, but am particularly partial to cranberry beans and lima beans. I add them to soups alot, after cooking them in a 350 degree oven in a covered dish with water, smashed garlic and bay leaf. I also like to add them to bitter greens that have been been sauted in olive oil, or with pancetta. Sometimes I will add a poached egg.
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Dinner Tonight: Cauliflower with Green Beans and Ginger
You leave them in the pan after toasting them.
Cook the Book: 'A Platter of Figs'
Shell beans show up in late summer, and if I'm lucky, last through fall. I love them all, but am particularly partial to cranberry beans and lima beans. I add them to soups alot, after cooking them in a 350 degree oven in a covered dish with water, smashed garlic and bay leaf. I also like to add them to bitter greens that have been been sauted in olive oil, or with pancetta. Sometimes I will add a poached egg.
Cook the Book: 'A Platter of Figs'
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Cook the Book: 'A Platter of Figs'
So many good ones listed... I adore pears with prosciutto... apple pie, tart tatin, chunky-spicy apple sauce, or fresh pressed apple cider... and what about pomegranates? Love the root vegs, like turnips and parsnips, too... those are all no-brainers for me! Chard sauteed with wild mushrooms and onions??? MMMmmmm...
But... I think I'm going to have to jump on the squash bandwagon. Whether it be pumpkin, acorn, butternut or whatever, so-called "winter squash" is just awesome! So yummy, so nutritious, so versatile... Pureed into soups, cooked with beans into hearty veg stews or casseroles, curried, roasted, whipped... season it savory, season it sweet... bake a custard or a pie or timbales... and let us not forget my famous "punkin" bread!
Squash is really one of earth's perfect foods!
Cook the Book: 'A Platter of Figs'
Apples, for sure. I eat them raw or bake them with sugar and cinnamon.
Cook the Book: 'A Platter of Figs'
I love doing a variation on himmel und erde with squashes/pumpkin subbing for the potatoes.
I also roast chunks of winter squash with just a bit of oil and salt, maybe some herbs. It can be a side dish. You can mash it. I've added chunks of meat and taken it in a box for lunch. It can be part of a sandwich filling. All sorts of options. You can make it sweet as well, but I like the savory cooking method because the squash gets so sweet as it roasts.
Cook the Book: 'A Platter of Figs'
Apples! I love to make apple crisp with oatmeal-honey topping.
Cook the Book: 'A Platter of Figs'
My favorite seasonal fall ingredient is pumpkin. I like to make ravioli with it.
Cook the Book: 'A Platter of Figs'
I love squash soup and am still looking for the perfect creamy recipe.
Cook the Book: 'A Platter of Figs'
Apples...Love to make applesauce with cinnamon. garrettsambo@aol.com
Cook the Book: 'A Platter of Figs'
i love yams, you can do so much with them!
Cook the Book: 'A Platter of Figs'
I enjoy a sweetened chestnut puree desert dish popular in Hungary!
Cook the Book: 'A Platter of Figs'
I found a new favorite fall ingredient at the farmers market a while ago. They had the greatest eggplants there for dirt cheap so I decided to try my hand at making eggplant parmesan and it came out AWESOME!
Cook the Book: 'A Platter of Figs'
Pumpkin in bread, pies and cookies.
Cook the Book: 'A Platter of Figs'
I like using acorn squash and apples in the fall. My favorite fall dish is meatloaf! Then I bake some acorn squash on the side and fry some apples. Yum, yum, yum!
Cook the Book: 'A Platter of Figs'
Caramel Apple Pie is a wonderful way to enjoy those fall apples! Thank you for the opportunity to win!
Cook the Book: 'A Platter of Figs'
My favorite fall ingredient is apples. I love to make Apple Pie and Apple Crisp in the fall.
Cook the Book: 'A Platter of Figs'
Pumpkin. I use it in a pecan pumpkin butter recipe that's modified after the one sold by Williams Sonoma but uses less sugar.
Cook the Book: 'A Platter of Figs'
Sweet Potato pie
Cook the Book: 'A Platter of Figs'
I love pumpkin! I roast them along with other autumnal vegetables and puree them into a soup.
Cook the Book: 'A Platter of Figs'
buttercup squash out of my garden roasted with a little butter and S & P
Cook the Book: 'A Platter of Figs'
pears in a salad with gorgonzola cheese
Cook the Book: 'A Platter of Figs'
Pumpkins in pumpkin pie of course!!
Cook the Book: 'A Platter of Figs'
Pears are falling off my tree and I make a pear butter to store and relive fall all through the year on my toast.
Cook the Book: 'A Platter of Figs'
Pumpkin, as a bread or a pie!
Cook the Book: 'A Platter of Figs'
Pumpkin. I make bread and a delicious pie!
Cook the Book: 'A Platter of Figs'
Itialian-style rosted pork, aka porchetta.
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You leave them in the pan after toasting them.