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1. Pat Rapper's Delight (as quoted on MLB Network) Posted: November 23, 2017 at 11:30 AM (#5580574)Butternut Squash Posole
¥ 1 28-ounce can whole peeled tomatoes, drained
¥ 1 tablespoon canola oil
¥ 2 cups chopped red onion
¥ 6 cloves garlic, minced
¥ 2 tablespoons smoked paprika
¥ 1 tablespoon thyme
¥ 1 1/2 teaspoons cumin
¥ 1/4 teaspoon each ginger, cardamom, cloves
¥ 3 cups diced (1/2-inch) butternut or other winter squash
¥ 2 cups vegetable stock
¥ 2 15-ounce cans white hominy, drained
¥ 1 ripe but firm avocado, diced
¥ 1/4 cup chopped fresh cilantro
1. Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl.
2. Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion & garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add paprika, thyme, cinnamon & allspice, and cook, stirring, for 30 seconds. Add squash, broth, hominy, & crushed tomatoes. Bring to a simmer. Reduce the heat to maintain a gentle simmer.
3. Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.
You actually need a microwave, and for good reason! (I had to go to my mother-in-laws, we don't have one.) This is the best banana bread I've ever had or made. Made my grandmother's recipe seem like a joke.
I make a VERY similar pozole. One recommendation: try it with chipotles in adobo sauce. Game changer. Also: delicata squash is great for this.
I still occasionally use the small $60ish microwave I bought at Sears some 27 1/2 years ago.
I've found that the recipes themselves are actually not that bad if you just want to ignore the 1500 words that precede them. OK, granted, in this case the microwave portion was a bit troublesome but they usually end up easier than the Food & Wine stuff that has (awesome) ingredients I can't get because I live in the middle of nowhere.
I still occasionally use the small $60ish microwave I bought at Sears some 27 1/2 years ago.
I'd love to know how you (or anyone else) does with this recipe if you care to share following.
Changes: 10% extra fennel, juice of 1 lemon , shot and a half of Pernod, 6.5 cups chicken stock, 1.5 cups water.
1. Don't overmix. This is critical. You overmix, it turns rubbery. You want the batter to actually look undermixed, as in, there will still be little clumps of flour in it.
2. Lots of fat.
You can take virtually any banana bread recipe and make a fabulous product just by mixing it properly and adding more fat than it asks for. Butter tastes great but you can also just pour vegetable oil in there. I don't have a favored recipe, I just google, choose one at random, and increase both the fat and the salt by about 50%, and it turns out great.
The cooks illustrated technique of reducing the banana juice makes sense to me. I do the same thing sometimes because we toss overripe bananas into the freezer. When you defrost them, they exude their juices, which will naturally be tastier if you concentrate them.
NB I'm not a pastry chef, so this isn't really a professional opinion.
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