Comments on: Squash Posole http://dorisandjillycook.com/2009/02/05/squash-posole/#utm_source=feed&utm_medium=feed&utm_campaign=feed Adventures in Growing, Making, Preserving, and Eating Food Tue, 07 Feb 2012 07:43:52 +0000 hourly 1 http://wordpress.org/?v=3.1 By: localkitchen http://dorisandjillycook.com/2009/02/05/squash-posole/comment-page-1/#comment-26 localkitchen Tue, 24 Mar 2009 21:43:28 +0000 http://dorisandjillycook.wordpress.com/?p=4#comment-26 I shall have to search it out; I just picked up the Heirloom Beans cookbook from Rancho Gordo (www.ranchogordo.com), which is excellent, BTW, and he's got a couple of posole recipes as well. I've been meaning to search out some masa harina, anyway, so I guess a trip to the Mexican markets in Port Chester is in order. I had bad luck with storing pumpkins last year, but this year I read a tip somewhere to spread a little olive oil over the skins prior to storing. It has natural anti-bacterial properties that inhibit mold growth on the skin. Seemed to work pretty well for me as my pumpkin was still in good shape in mid-March. I'll definitely come back and update once I've whipped something up! I shall have to search it out; I just picked up the Heirloom Beans cookbook from Rancho Gordo (www.ranchogordo.com), which is excellent, BTW, and he’s got a couple of posole recipes as well.

I’ve been meaning to search out some masa harina, anyway, so I guess a trip to the Mexican markets in Port Chester is in order.

I had bad luck with storing pumpkins last year, but this year I read a tip somewhere to spread a little olive oil over the skins prior to storing. It has natural anti-bacterial properties that inhibit mold growth on the skin. Seemed to work pretty well for me as my pumpkin was still in good shape in mid-March.

I’ll definitely come back and update once I’ve whipped something up!

]]> By: dorisandjilly http://dorisandjillycook.com/2009/02/05/squash-posole/comment-page-1/#comment-25 dorisandjilly Tue, 24 Mar 2009 20:07:42 +0000 http://dorisandjillycook.wordpress.com/?p=4#comment-25 Alas, I didn't finish my remaining CSA squash in time, and I finally had to toss a rotten acorn squash to the compost pile this weekend. :( Pumpkin/squash with quinoa sounds delicious, but the posole is definitely worth seeking out. Your regular grocery store may or may not have it, depending on the number of immigrants in your local community, but there's a chance it might be stocked with other Goya products. Any Mexican grocery would have it. It's got this great texture: thick and sturdy enough to be satisfying, but not crunchy. Looking forward to seeing what you do! Alas, I didn’t finish my remaining CSA squash in time, and I finally had to toss a rotten acorn squash to the compost pile this weekend. :( Pumpkin/squash with quinoa sounds delicious, but the posole is definitely worth seeking out. Your regular grocery store may or may not have it, depending on the number of immigrants in your local community, but there’s a chance it might be stocked with other Goya products. Any Mexican grocery would have it. It’s got this great texture: thick and sturdy enough to be satisfying, but not crunchy.

Looking forward to seeing what you do!

]]> By: localkitchen http://dorisandjillycook.com/2009/02/05/squash-posole/comment-page-1/#comment-24 localkitchen Tue, 24 Mar 2009 18:41:59 +0000 http://dorisandjillycook.wordpress.com/?p=4#comment-24 I thought that I had used the Last Fresh Pumpkin from last season's CSA in my heirloom bean mole' recipe, but a friend just gave me two of her last-season's-CSA pumpkins, so I guess a few more squash recipes are upcoming. I may have to give this one a go. I definitely have PCP (pressure-cooker-phobia) and don't own one so I'll have to go the old fashioned route. And I don't have any hominy, so maybe quinoa or barley. And I've used up the last of my home-canned tomatoes, so maybe I'll skip that part.... and make a completely different recipe. OK, I'll shut up now. But yours does look delicious! :) I thought that I had used the Last Fresh Pumpkin from last season’s CSA in my heirloom bean mole’ recipe, but a friend just gave me two of her last-season’s-CSA pumpkins, so I guess a few more squash recipes are upcoming. I may have to give this one a go.

I definitely have PCP (pressure-cooker-phobia) and don’t own one so I’ll have to go the old fashioned route. And I don’t have any hominy, so maybe quinoa or barley. And I’ve used up the last of my home-canned tomatoes, so maybe I’ll skip that part…. and make a completely different recipe.

OK, I’ll shut up now. But yours does look delicious! :)

]]> By: dorisandjilly http://dorisandjillycook.com/2009/02/05/squash-posole/comment-page-1/#comment-23 dorisandjilly Fri, 06 Feb 2009 18:08:44 +0000 http://dorisandjillycook.wordpress.com/?p=4#comment-23 Fear of exploding pressure cookers is greatly overstated! They are instead one of the finest cooking tools ever invented. In fact, a proposed alternate name for this blog was Pressure Cooker Proselytizer--but it doesn't exactly roll off the tongue. Don't worry, there will be plenty of other posts extolling their wonders. We may even get around to a video tutorial one of these days. Fear of exploding pressure cookers is greatly overstated! They are instead one of the finest cooking tools ever invented. In fact, a proposed alternate name for this blog was Pressure Cooker Proselytizer–but it doesn’t exactly roll off the tongue. Don’t worry, there will be plenty of other posts extolling their wonders. We may even get around to a video tutorial one of these days.

]]> By: jgolden08 http://dorisandjillycook.com/2009/02/05/squash-posole/comment-page-1/#comment-22 jgolden08 Fri, 06 Feb 2009 17:56:17 +0000 http://dorisandjillycook.wordpress.com/?p=4#comment-22 I believe that all butternut squash belongs in the epicurious recipe for butternut squash and hazelnut lasagne--with smoked mozarella substituted for the plain mozarella. I have pressure-cooker phobia and would never own one. Perhaps I was traumatized by an old I Love Lucy with exploding pots. I believe that all butternut squash belongs in the epicurious recipe for butternut squash and hazelnut lasagne–with smoked mozarella substituted for the plain mozarella. I have pressure-cooker phobia and would never own one. Perhaps I was traumatized by an old I Love Lucy with exploding pots.

]]> By: Andrew http://dorisandjillycook.com/2009/02/05/squash-posole/comment-page-1/#comment-21 Andrew Fri, 06 Feb 2009 02:59:33 +0000 http://dorisandjillycook.wordpress.com/?p=4#comment-21 What the author neglected to mention was the addition of sprinkled goat cheese on top, a thought which occurred to the author after about two bites. The goat cheese promptly insinuated itself in all its melted glory into the main goo and totally made the dish. It also cooled off some of the spicy kick, which for some of us, is a good thing. Quite tasty. What the author neglected to mention was the addition of sprinkled goat cheese on top, a thought which occurred to the author after about two bites. The goat cheese promptly insinuated itself in all its melted glory into the main goo and totally made the dish. It also cooled off some of the spicy kick, which for some of us, is a good thing. Quite tasty.

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