Squash taste explosion

30 Jan

I’m getting behind!  It seems like the days are speeding up.  I’m still cooking though so I’ve got some updating to do.

I know that a few days ago I said that I was going to make a lentil and spinach soup, but having had some left over garden soup for lunch on Friday, we thought twice in a day was a little much.  So after a little digging and debate at a coffee shop with VERY slow internet, I ended up choosing a smattering of things to put together.  It ultimately affected my licks, but it was good none-the-less.  Scrubbie didn’t want meat for the dinner, so I took the opportunity to have some fish.  She doesn’t eat fish so I don’t get the chance to eat it very often.  I mentioned the other day that I wished there were more, affordable land animals available at the grocery store.  There are only so many that the DNR lets you eat!

Our meal was Prosciutto wrapped asparagus, provential squash in balsamic fig reduction, and white wine poached salmon with lemon dill sauce.

I have to admit once again that I’m still learning the paring thing.  I’m still undecided whether all this went together, but taken on their own each was fantastic.  I’ll be making them each again, but paired with something else.

I’ll say this again…..the squash was mouthwatering.  Now that could be due to the prodigious amounts of butter and the sugar in the fig preserve.  But I’ll take it.  I had to use Butternut squash because, of course, I don’t have a lot of access to French markets to get myself a Courge muscade, or “nutmeg squash”.  That would be a real treat.  Anyway they are of the same family so I understand, so it all worked out in the end…..fantastically.  I know I keep saying that, but try it and tell me you aren’t saying the same thing.  We’ve decided that it would go very well with a pork dish next time.

I used Mascarpone cheese on the prosciutto.  I’m not entirely sure you could taste it, so next time might leave it out.  The asparagus was done absolutely perfect.  This would be a treat to go with about any meal I can think of.

The salmon was perfection.  The dill sauce…..not so much.  I liked it, but it over powered the salmon and clashed with the rest of the dish.  Without the dill sauce and with just a touch of thyme and lemon, the salmon would have fit right in with the rest.  I’m going to leave the dill sauce to raw broccoli.

And a meal wouldn’t be complete without a little bread.  I pulled out the remaining dough from the wheat bread recipe I made a few days ago.  It was aging in the fridge, so I let it rest on the counter for an hour to come to room temperature.  Wow, better than before.  This bread came out light, airy, with just a slightly crunchy thin crust.  Best wheat bread I’ve had in ages.

All in all I give the meal 3 licks.  If I was able to rate each piece individually, I’d give everything except for the dill sauce 4.25-4.5 licks.  Absolutely going into the “keep” pile.

Now playing: The Sidewalks Of New York by Duke Ellington


One Response to “Squash taste explosion”

  1. Val January 30, 2011 at 5:19 pm #

    Reading this at dinnertime absolutely makes my mouth water! I will be trying this whole meal tomorrow night. Sure hope my bread looks like the picture!

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