tekobo Posted January 2 Report Posted January 2 I managed to use up half of this 22kg squash (galeux d'Eysines variety) for my New Year's party vegan dish When I piled it all into my double bottomed pan in the 32, I started to regret not having bought a 42. Luckily it all cooked down nicely and, with the addition of some cooked grains and romesco sauce, it was a real hit on the night. Meat eaters found solace in this pork paella, cooked in my greenhouse to stay out of the wind. And yes, @tony b, there was soccarat! 6 1 Quote
qundoy Posted January 2 Report Posted January 2 That is a very impressive squash. It all looks delicious. 1 1 Quote
qundoy Posted January 4 Report Posted January 4 Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve 7 Quote
Tyrus Posted January 5 Report Posted January 5 17 hours ago, qundoy said: them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. The cook looks great, outside the box for a different taste profile. I have a Ethiopian Berbere and have been looking for an idea, have been a fan like others here of Bachan's also, so I'm assuming it's the green bottle. If your adventureous and like trying the new, try a Morroccan spice on chicken but don't forget to salt the chicken beforehand, it balances the spice and tempers it. It's a brown powder like the berbere, having a unique distinctive flavor unusual to our palate, but rewarding. Find it if your curious enough on Amazon, cheap enough too. Quote
qundoy Posted January 6 Report Posted January 6 Tyrus, thanks for the heads up on the Moroccan spice. I really like the Berbere spice. The Bachans is a white bottle labeled "sweet honey". I was worried when I bought it that it might be too sweet. 1 Quote
Tyrus Posted January 6 Report Posted January 6 2 hours ago, qundoy said: The Bachans is a white bottle labeled "sweet honey" White you say, unbelieveable, looking in the frig I have 4 bottles of Bachans all different colors....geeez I guess we can squeeze another one in there! 1 Quote
tony b Posted January 6 Report Posted January 6 3 hours ago, qundoy said: Tyrus, thanks for the heads up on the Moroccan spice. The blend is called "Ras El Hanout" - which means "top of the shelf." The best spices that a shop sells. Typically contains a LOT of ingredients (up to 20-ish), including flower petals (roses, etc.) It's usually doesn't have the same heat level as a Berbere. Everyone has their own blend for it, so you might have to look around to find one that hits the mark for you. These folks might be a good start for you. https://www.amazon.com/Ras-El-Hanout-2-0-Oz/dp/B000FVCVS8/ 1 Quote
Tyrus Posted January 6 Report Posted January 6 (edited) I'll see your Honey, and raise you 3 other flavors. They're all white qundoy, yours is Gold, that doesn't mean it counts for triple. Edited January 7 by Tyrus 3 Quote
tekobo Posted January 7 Report Posted January 7 On 1/4/2025 at 9:15 PM, qundoy said: Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I love, love, love lamb ribs @qundoy. A local Turkish grill house does them beautifully but I have never been able to find them to buy and cook myself. I tried with a supplier in December and he said to wait until after the Christmas rush to place a special order. Your cook has inspired me. I will be following up right now.... Quote
tekobo Posted January 7 Report Posted January 7 On 1/2/2025 at 9:47 PM, C6Bill said: But but but where’s the bread !!!!! Ha ha. No bread but I did make squash ice cream for 50. It was divine with a squeeze of pumpkin seed oil. 4 Quote
qundoy Posted January 7 Report Posted January 7 I scream you scream... Squash ice cream. Very unique desert idea. 1 Quote
Tyrus Posted January 7 Report Posted January 7 3 hours ago, tekobo said: squash ice cream What kind of squash did you use, my guess is butternut. Nice color, almost could be mistaken for coffee in appearence, No small task Tekebo, knowing your desire for originality it doesn't surprise me it came out well. I would of gone to the market and looked for frozen pudding, passed it off with a story saying it was an ancient Egyptian favorite and served it with walnuts. My compliments, we're actually not that far apart. 1 1 Quote
Bunji Posted January 8 Report Posted January 8 On 1/6/2025 at 12:12 PM, tony b said: The blend is called "Ras El Hanout" - which means "top of the shelf." The best spices that a shop sells. Typically contains a LOT of ingredients (up to 20-ish), including flower petals (roses, etc.) It's usually doesn't have the same heat level as a Berbere. Everyone has their own blend for it, so you might have to look around to find one that hits the mark for you. These folks might be a good start for you. https://www.amazon.com/Ras-El-Hanout-2-0-Oz/dp/B000FVCVS8/ This has reminded me of one of my favorite dessert recipes, a s'mores pie which uses Ras El Hanout in the meringue from the book Wild Sweetness by Thalia Ho. I made it a couple of years ago for Christmas and my family still asks me about it. I need to make that again sometime soon I think 1 Quote
tekobo Posted January 9 Report Posted January 9 On 1/7/2025 at 4:12 PM, Tyrus said: What kind of squash did you use, my guess is butternut. I used the squash in the picture above. I had a lot of squash to get rid of! On 1/7/2025 at 3:20 PM, qundoy said: Very unique desert idea. A friend who had tasted the dessert on a cruise came home and told me about it. I normally ignore people's requests for ice cream flavours because of the challenge of making something that tastes like what they remembered and loved. This time, with my huge squash sitting in the basement waiting to be eaten, I thought I would give it a go. It was a triumph. The roasted pumpkin seed oil was essential. 1 Quote
Tyrus Posted January 9 Report Posted January 9 (edited) If you have any squash remaining I'd like to give you this meal starter squash soup recipe, it's good, and better yet so easy...a definite crowd pleaser. However before I give it to you it comes with a story, It began with my wife and I were vacationing in the Berkshires, while there we like to visit a number of antique stores along with this one particular Goodwill. So we enter the Goodwill, she goes her way and I go mine. 20 minutes later we cash out, I find a small recipe book and she finds some forks,knifes and spoons Later that day into the evening we're having dinner in a restaurant at a place called Pleasant and Main where we begin our meal with a squash soup, coincidentally the same one as featured in the book I purchased earlier in the afternoon. My wifes silverware turned out to be the real thing and she cashed them all in for $400. So who's the winner here...that's right "moi" because this recipe was destined and it keeps on giving every time I make it, where hers was only a one time pay off. Now although the recipe calls for Butternut, who knows you might be able to use the one you have. Kind of like love the one your with, an old song...it all works. A couple of changes from the original recipe, step 3 you can skip if you have a magic hand blender the plug in kind or you can't read the recipe because of the flash spot and the marscapone can be substituted with Philadelphia cream cheese if it's hard to find. The're both very similar almost to taste. You can also substitute fresh parsley instead of chive I have a Morrocan chicken soup made with Harrissa and cilantro you might like, but for some reason I really don't think you need any help. Most importantly, I haven't made this with Cumin, I substitute cinammon instead and only 1 tablespoon is enough for me. 11 hours ago, tekobo said: I had a lot of squash to get rid of! Edited January 9 by Tyrus 2 Quote
