Winter squash is a big, scary vegetable. Matthew is scared of its sweet taste. Molly is scared of its thick skin. Can they put their fears to rest? What is the “throwdown method”? And is squash-licking fatal? Recipe: Warm Butternut and Chickpea Salad with Tahini Sauce.
Warm Butternut and Chickpea Salad with Tahini Sauce
Adapted from Casa Moro
1 medium butternut squash (about 2 to 2-1/2 lb.), peeled, seeded, and cut into 1-1/2-inch pieces
1 medium garlic clove, pressed
1/2 tsp. ground allspice
2 Tbsp. olive oil
One 15-ounce can chickpeas (preferably Goya, Bush’s, or Progresso brand), drained and rinsed
1/4 medium red onion, finely chopped
1/4 cup coarsely chopped cilantro leaves
For tahini sauce:
1 medium garlic clove, finely minced with a pinch of salt
3-1/2 Tbsp. lemon juice
3 Tbsp. well-stirred tahini
2 Tbsp. water
2 Tbsp. olive oil, plus more to taste
1. Preheat the oven to 425°F.
2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.
3. Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. If the your tahini is at all bitter, or if the lemon is too much, a little additional oil should correct it.
4. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss gently. Serve.
The Seattle University Spectator did an article last week on Molly:
Orangette exists as one of the zestiest food blogs around. Named last year by the Times of London as the number one food blog of 2009, creator Molly Wizenberg continues to dominate the Internet food scene from her home in Ballard.
Dominating the Internet food scene is no easy task. It requires a supercomputer with lots of wires coming out the top, various bunsen burners and beakers, and an evil laugh. And it requires a podcast: Spilled Milk is featured in the article! (P.S.: Despite what the article says, there is only one New York Times bestselling author associated with this show, and it’s not Matthew. It’s our mentor and executive producer, Dan Brown.)
Next order of business: if you look over in the sidebar, there’s a “share on Facebook” button. This will let you post a link to the show as a Facebook status update. We also have a Facebook page where you can become a fan:
Have you noticed that if you say “Facebook” a bunch of times, it doesn’t sound like a word? Oh, wait, it’s not. But become our fan anyway, because if we hit one thousand fans, executive producer Dan Brown will let us out of our subterranean offices to frolic, briefly, in the crisp winter air, like in that Ray Bradbury story.
Our next episode will be out Thursday, January 21, 2010. You will be thrilled and horrified to learn that Episode 2 is nearly twice as long as Episode 1, and it features a harrowing reenactment of the French revolution.
Does everything taste better with a fried egg on top? Molly and Matthew come up with many things that do and a few that don’t. Plus, the pros and cons of snowy white bottom. Recipe: Kimchi fried rice with a fried egg.
Kimchi Fried Rice
Adapted from Kye Soon Hong
Makes 2 hearty servings
4 cups cooked Japanese-style (calrose) rice, cooled and chilled in refrigerator
4 strips bacon, cut crosswise into 1/2-inch pieces
2 cups Napa cabbage kimchi, the riper the better, diced
1 tablespoon butter, plus more for frying eggs
2 teaspoons sesame oil
salt and pepper
sesame seeds, for garnish
sliced scallions, white and green parts, for garnish
1. Cook the bacon in a large skillet or wok over medium heat. Add the kimchi and cook several minutes.
2. Raise the heat to high, add the rice and stir-fry several minutes, until rice is beginning to brown.
3. Meanwhile, fry the eggs in butter, seasoning with salt and pepper to taste.
4. Stir butter and sesame oil into fried rice. Season with salt to taste. Divide into two bowls and top each with two fried eggs. Garnish with scallions and sesame seeds.