Grand Magazine - July/August 2008 - (Page 59)

Mashed Maple Butternut Squash (10-12 servings) 2 large (about 6 lbs.) butternut squash, peeled and cut in 2-inch pieces (about 12 cups) 2 tsp. salt 1/4 c. pure maple syrup (I think it’s the perfect amount; Ivy thinks we could have used a little more syrup) 2 tsp. butter Approximately 2 tsp. salt and 1/2 tsp. freshly ground pepper Barely cover squash with water and bring to a boil. Add salt, cover and simmer until very tender, about 20 min. Drain, reserving the liquid. Add butter and syrup, and mash. Season to taste with salt and pepper. Help yourselves to a small bowl of this, allowing the rest to cool. It makes a great snack—so good that you might have trouble saving enough to make the soup! Store what’s left in an airtight container in the refrigerator. Cool reserved cooking liquid, add to the cooled vegetable stock and the cooled lentil stock (see prep list), and refrigerate. To heaT and serve: Coat the bottom of a pan with some water. Spoon desired amount of mashed squash in pan. Cover, and heat gently, stirring once. (takes about 7 min.). Serve on plate with the grilled chicken. The prep list The prep list is written in the exact order each task should be done to achieve the highest level of efficiency. Line the back of your cutting area with small- to medium-sized bowls to hold the cut vegetables. (And you should cut the hard vegetables, like carrots and butternut squash, unless your grandchildren are proficient in handling knives.) As you’re cutting the vegetables, have a medium-sized pan handy to throw vegetable ends, stems and peels into (except the outer layer of onion peel). Cover vegetable scraps with water; add 1 T. salt, 3/4 tsp. thyme, 1 tsp. whole black peppercorns and 1 bay leaf. Bring to boil, and simmer gently for 45 min.; strain and put aside. Make sure you both take the time to wash and dry all pots and dishes as you go. 1 – Wash and towel dry all vegetables (except for any prewashed greens). If any lettuces need washing, dry well and store in airtight bag or container in refrigerator. 2 – Slit lengthwise and slice 4 stalks of celery. 3 – Cut 4 peeled carrots in half crosswise, then each half lengthwise, and each piece lengthwise again, but not through to the end. Slice each quarter thinly. 4 – Halve lengthwise and slice 6-8 radishes. 5 – Peel and chop 3 shallots. 6 – Reserve 6 parsley sprigs for lentil salad. Cut away remaining parsley stems, dry well and chop parsley leaves. Whatever is left after you’re done cooking, wrap in paper towel inside a small airtight container or bag in refrigerator. 7 – Chop chives to measure 1/4 c. 8 – Halve squash crosswise and cut off peel. Cut in 2-inch cubes, and put in medium-sized pot. 9 – Squeeze 3 T. lime juice and 3 T. lemon juice. Reserve in separate containers. 10 – Prepare a double batch of dressing for the lentil salad. 11 – Prepare a double batch of vinaigrette for the grilled chicken (don’t add the capers yet). 12 – For the blue cheese vinaigrette: In a jar or cruet, combine half of the vinaigrette, half of the lentil salad dressing, and 1/4 c. of crumbled blue cheese. Shake jar well, and refrigerate. 13 – Combine half of the sliced carrots, half of the sliced celery, and all the sliced radish. Store in an airtight bag or container in refrigerator for the green salad later in the week. 14 – Cook lentils and finish salad. Store in airtight container and refrigerate. 15 – Cook and mash squash. Cool, store in airtight container and refrigerate. 16 – Grill 4 chicken breasts to three-quarters done, and cook 2 breasts until just done. Cool, and store the fully cooked chicken in an airtight bag and refrigerate. Cool, and wrap the remaining breasts in parchment paper packages and refrigerate. 17 – Skin and sauté salmon fillets. Cool, and wrap the fillets in parchment paper packages and refrigerate. 18 – Open a chilled bottle of sparkling apple juice; put your feet up, and toast to each other’s hard work! It took Ivy and me approximately four hours to complete the preparations. While you’re working, don’t worry about the outcome—have fun and be creative!—and you will be rewarded with truly “happy meals.” G JULY AUGUST 2008 GRAND 59 To make the Butternut squash soup later on in the week, simply combine the leftover mashed squash with some of the vegetable and squash stock you made. Add enough milk, cream or additional stock to reach desired consistency. Season with salt and pepper to taste. Add 2 T. sherry. Heat gently, and simmer for 2 min. Serve, sprinkled with chopped parsley. To make the Lentil, Chicken and vegetable salad later on in the week, combine the leftover lentil and vegetable salad, and 1/2 pt. of ripe cherry tomatoes, 1/2 c. crumbled feta cheese and the two fully cooked chicken breasts, which have been cut into strips. Toss together. Add a little more vinegar, olive oil, salt and pepper to taste, if needed. Serve on a bed of mixed baby greens. Toast slices of peasant bread, and spread with black olive tapenade. Sprinkle with chopped parsley and serve alongside salad.

Table of Contents Feed for the Digital Edition of Grand Magazine - July/August 2008

Grand Magazine - July/August 2008 Contents Grand View: Love Is All That's Left Isn't It Grand?: Reassessing the Postponed Life Grand Central Just So We Know: One Mixed-Up Lemon Long-Distance Love: Cuttings Ask Grand: Stuck on Stuff Grand Gestures: "Thanks for the Ugly Gift" Tips on Teens: All That Doesn't Meet the Eye Live Long and Propser On the Cover: Peter Yarrow Presents of Mine Thicker Than Water? Reunions: White Water, White Knuckles The Grand Gourmet So We Are Not Alone Looking Grand: Suit-Able Grandbloggers: Why Watch TV When We Can Talk? Grand Bazaar Resources Grand Finale: What Boat

Grand Magazine - July/August 2008

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