Tag Archives: parsley

Pie Night: Butternut Bonanza

31 Jan

Great turnout tonight! Nine people seems to be the limit, as we were almost out of glasses and would have been out of knives had everyone decided to use one. We had three new guests, two from class and one whom I met in the grocery store and realized shared my love of pies. I love this city – I feel like it’s so easy to meet people.

For appetizers, I made tzatziki and butternut-pepper dip. I’d been meaning to make tzatziki since Wednesday, when Laura J had her “paella night” as a weekday meal (it was great! Nice theme!) but after visiting every grocery between the lab and home, I was unable to find a single cucumber and thus settled for pre-made tzatziki. (Isn’t it a little weird that I found packaged tzatziki but not cucumbers?) I have been craving it since then. It’s your regular old tzatziki – Greek yogurt, cucumber, garlic, dill, and I added a little bit of mint to make it more like the Persian yogurt dip I had on Tuesday (Simurgh Persian Restaurant: marry me). The butternut dip was an idea I had yesterday while shopping in M&S – they had a butternut dip with harissa topping, but I thought it would be better economically and as a cook to make my own.

The stuff: butternut squash (about 100 grams), big slice of red pepper, half an onion, 3 cloves of garlic, juice of half lemon

The spice: cumin, paprika, chili pepper, s+p

The method: Roast the butternut squash in a little bit of oil. In a blender, puree the onion and garlic and add the spices and lemon juice. When the butternut has cooled, add it into the mixture and puree. Cut the red pepper into chunks and puree that as well. Serve room temperature with chili sprinkled on top.

I felt this recipe – adapted from a few I found online – was overwhelmingly oniony. It was missing a certain sweet element to bring out the roasted butternut. Maybe some brown sugar? Maybe caramelize the onion? However, it tasted quite good when blended with the tzatziki. I served both of them with little strips of puff pastry for dipping.

In addition, Laura J brought a lettuce and sundried tomato salad with balsamic dressing and Laura T brought crackers and brie.

The main course was, of course, the pie. I somehow (miraculously) managed to make two different dishes with only one pan (confirming the American wok’s place as Best Kitchen Instrument Ever) plus a roasting dish.

The stuff: butternut squash (400 grams cubed), 4 potatoes, 1 large leek, 1 clove garlic, flour, and EITHER [about 2 handfuls venison] OR [fresh plain goat cheese]

The spice: the Simon and Garfunkel quad (parsely, sage, rosemary, thyme), nutmeg, allspice, s+p

The method:┬áRoast the cubed butternut and potato with a little bit of oil and salt until they’re squishy enough to eat. Concurrently, caramelize the leeks in the wok. Remove from the wok and pan-fry the cubed venison. When it’s good and cooked, set in on a plate to rest and wash the pan.

Put the pan back on the heat with 3 cups (approx) and a crushed cube of vegetable stock. Put the leeks and the contents of the roasting pan into the wok and cover. When everything starts to get squishy, add all the spices and keep cooking. When the water has almost soaked away, add some flour to thicken. It’s pretty much ready to eat now.

The amounts in this section are rather arbitrary – since I invited more vegetarians, I made more without venison. I put about 3/4 of the butternut filling into the pie dish; once in, mix it up with goat cheese and cover with the pie crust. Put the venison back into the wok and mix it up with the butternut; season to taste, and throw it in a pie pan with a crust. Bake until the crust is ready!

I would say that these were pretty much perfect. There was not as much general mmmmmming as for Lee’s pie, but everyone enjoyed it all. I think the butternut definitely benefited from being roasted rather than microwaved or simply thrown in the pan. It was also a much simpler process than usual! My kitchen is too small to allow mis en place, but cooking everything in the pan really saved on space and dishes. I think I preferred the sweetness of the venison and pumpkin pie I made in the fall – this venison was much gamier (I think venison is really an autumn meat). The butternut and goat cheese, though -mmm. The goat cheese was one Anna P bought at a market this week – a very simple one with a brie-like exterior but the typical chevre on the inside. Delicious. Unfortunately Anna was not here this week to share in the pie or bring wine per usual, but Liam compensated with a few bottles of red.

Liam, in a brilliant pie night move, brought a New World-themed squash salad with roast squash, pumpkin, small potatoes, wild rice, balsamic, and sunflower seeds. It went really well as a not-overwhelmingly-similar side: it shared elements but had a completely different flavor.

Also, I decided to weave the crust this time! It makes them just darling, eh? Top left is the veg, top right is Liam’s salad, and middle is the meat. For more butternut recipes, check out Hungry Girl’s “Salute to Butternut Squash“. After realizing just how tedious it is to peel whole butternuts, I decided just to go with packs of cubed. This week M&S had some for 80p. Ah, until next week!

EDIT: Oh wait, I forgot to mention that there were nNO LEFTOVERS.