Preparing Pumpkin Coconut Squares takes some time, but it’s mostly waiting time, not hands-on time. This beauty is four layers thick, and two of them require time to set up. There’s a gingersnap crust on the bottom, a layer of pumpkin/coconut milk puree, a layer of tart cream cheese and a topping of toasted coconut flakes.
Pepper is the world’s most traded spice and, centuries ago, the spice trade defined the routes of sea explorers. Don’t forget that Christopher Columbus was searching for India — and its wealth of spices — when he bumped into North America.
Most butternut squash recipes tell you, first, to peel and cut up the squash, and then to steam or boil it. I’ve figured out a couple of different ways to get the job done. The result is a soup that’s safer to prepare and much tastier when you finally dip your spoon into it.
Six o’clock sneaks up on my family, and we have a million balls in the air — soccer practice, dance class, pre-algebra homework, jobs — and none of them is magically making dinner.
This bisque-like soup changes that thinking. Pretty and lush, this creamy bowl of deliciousness gives carrots their due respect.
All the apples are piled into a 10-inch skillet. You may wonder if they’ll cook evenly, given how crowded together they are. The answer is yes. Just be sure to stir them frequently as they cook.
Culinary Institute of America instructor Rory Brown explains, “The complex sweet-tart flavor profile adds complexity to cocktails, in a way that citrus cannot match. While one is not a replacement for another, a shrub allows for more variety.” Take that, lime wedges.
Once you have seared/charred the sides, let it rest for 3-5 minutes and carve into thin slices. The meat will be mouthwateringly delicious, tender, juicy and may be the best tenderloin that you have ever made. This is the ultimate reverse sear and worth the extra step.
Serve it with roasted potatoes, mashed potatoes, or maybe potato gratin if you want to go all in, or all out as the case may be. Hey, if there is ever a moment to go all-somewhere it’s when you’re serving up some serious steak. Creamed spinach as another side? Or maybe just sautéed green beans with a bit of garlic — we can show a tiny bit of restraint.