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01/14/2007

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Be sure to try her butternut-squash gratin, in the original Greens cookbook. Like most of the recipes in that book, it's unnecessarily fussy ("Before pureeing, deep-fry squash for exactly as long as it takes to clean the gutter on northwest corner of house"), but the results are spectacular. It is now in regular holiday rotation, originally for the vegetarians but now for all the enthusiastic masses.

Ooh, I've just discovered celeriac (that's what we call celery root here) gratin as well. I'd never actually had celeriac at all before last week but like you I think it's going to become a bit of a favourite.

The gratin I made was with carrot though (recipe on my blog) so I'll have to try out yours which sounds yum.

re young coconut: i don't know what one does with a young coconut because whenever i see one i am possessed with a frenzy to drink all the intoxicating water after which point i just scoop the flesh out with a spoon to remind me of all the delicious water i just drank.

anyway the thing about the young ones is that they haven't much meat in them anyway... i guess you could throw the meat into some kaya (coconut egg jam) and see what happens...

Yes, perhaps I should forget about cooking with the coconut and just think of consuming it!

Meg, I have a butternut squash here on my shelf, so your suggestion is quite timely! I only wish I had more gratin dishes, as I love to make these ahead to heat up at suppertime, but that means that the baking dishes are all in demand at once on cooking day. Hmm, perhaps an excuse for buying things is upon me.

And Cal, the carrot + celeriac combination sounds lovely, and I see that you have also conveniently linked to a very appealing celery root soup over at Orangette. Now I just wish that the things were a little cheaper, which seems like it should be only fair given how little they are loved (by people other than ourselves). Your post also reminds me to wish that my local markets had any Jerusalem artichokes.

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