"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Thursday, September 11, 2008

Roasted Squash and Green Beans with Sherry Soy Butter

I have to apologize. I don't usually pile on the posts like this, but I just have to tell you about this dish because it's so freakin' good.

OH MY GOD!!!! You must make Roasted Squash and Green Beans with Sherry Soy Butter tonight. You'll never look at butternut squash in the same way again.

This is not my photo. I was too busy eating to take a photo. Some nice person put this on Epicurious. Wait, let me see if I can find a name...no name.

Mine looked much more...tossed. This is very organized and looks kind of boring and in no way indicates the serious deliciousness of the dish:



Why, you may ask, is this so amazing that you've lost your mind with enthusiasm?

Well, the squash is roasted so much that it actually caramelizes on the outside, and it's super soft on the inside.

The beans are roasted, which intensifies their flavor.

But the REAL awesomeness comes from the stick of butter melted and whisked with 1 1/2 tablespoons each of sherry vinegar and soy sauce. That's what you toss with the veggies. It's so good that I could just drink it, and I know that's gross but hey, you're talking to the girl who was putting tomatoes and sugar on her cereal last week so you can just expect the unexpected with me.

(Don't make that face. It's delicious and I dare you to try it. Aren't you sick of tomato salad by now?)

2 comments:

GilaB said...

I keep kosher, and there's no kosher sherry vinegar in the US, at least that I know of. Is there any other vinegar that you think might work nicely in this dish? Thanks!

Melissa Bach Palladino said...

I think any wine vinegar would be just fine--in fact the first time that I made it I used red wine vinegar and loved it just as much. Enjoy!