tag:blogger.com,1999:blog-1695325499248885493.post8662766227950855493..comments2024-01-04T12:59:00.262-05:00Comments on Hippo Flambé: Creamy Red Cabbage with Fennel and Mustard SeedRobinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1695325499248885493.post-38467760716089837512010-03-29T19:17:20.408-04:002010-03-29T19:17:20.408-04:00I wish someone would give me butternut squashes on...I wish someone would give me butternut squashes on a regular basis! I use squash, boiled to within an inch of its life and pureed, as a thickener for stews. It always gives my thick soups and stews a great flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1695325499248885493.post-16797339142097155722009-03-28T08:16:00.000-04:002009-03-28T08:16:00.000-04:00jacqueline, It is not too late at all, I still hav...jacqueline, It is not too late at all, I still have 3 butternut squash in the basement waiting for me to use them. I did have plans to just roast and puree them and freeze the results, but I may try this recipe instead. It looks really good. And there is always next winter and its parade of squash.<BR/><BR/>Thank You!!<BR/>RobinRobinhttps://www.blogger.com/profile/16230283853460578656noreply@blogger.comtag:blogger.com,1999:blog-1695325499248885493.post-34636934685168284622009-03-28T00:32:00.000-04:002009-03-28T00:32:00.000-04:00I realize this may be a bit late, but this recipe ...I realize this may be a bit late, but this recipe from epicurious is a fabulous way to use up a butternut squash: http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-and-Caramelized-Onion- Tart-15748<BR/><BR/>Pastry crust is a bit pokey, but the results... I've been thinking of it fondly for months!Jacquelinehttp://www.flickr.com/photos/jacqueline-wnoreply@blogger.comtag:blogger.com,1999:blog-1695325499248885493.post-49451491285299938002009-02-25T19:15:00.000-05:002009-02-25T19:15:00.000-05:00The original recipe called for cider vinegar. I w...The original recipe called for cider vinegar. I would use cider vinegar, especially unpasturized apple cider vinegar or champagne vinegar. Wine vinegar would be too sharp and balsamic vinegar is too sweet and strong.<BR/><BR/>If you don't have sherry vinegar though I recommend buying a bottle. Sherry vinegar is my favorite vinegar in most recipes. When we are out i replace it promptly.<BR/><BR/>As for dishes to go with the cabbage, I would serve it with black bean burgers and mashed potatoes as one option. However I think it would go great with a recipe I just saw in the latest issue of Gourmet for tofu. http://www.epicurious.com/recipes/food/views/Warm-Tofu-with-Spicy-Garlic-Sauce-351871<BR/><BR/>-RobinRobinhttps://www.blogger.com/profile/16230283853460578656noreply@blogger.comtag:blogger.com,1999:blog-1695325499248885493.post-11558222573149873762009-02-25T12:46:00.000-05:002009-02-25T12:46:00.000-05:00It is too bad that you posted this after I used up...It is too bad that you posted this after I used up my CSA cabbages. Though I wonder if I went digging through the crisper if I might find a few more. I tried to do a pot sticker recipe that I found in cooks illustrated archives but I ended up giving up and cooking the filling as a dish by itself.<BR/><BR/>How do you feel about all the different types of vinegar? Is it important to use sherry vinegar or would apple cider or another wine vinegar do the trick?<BR/><BR/>What would you serve the cabbage with if you didn't serve meat?Annahttps://www.blogger.com/profile/14918665445053467509noreply@blogger.com