Substitutions

everyone’s been in a situation where you’re making a recipe or looking for one when you notice you don’t have one of the ingredients.  some stop right there.  but the best cooks solider on, knowing they can, as tim gunn would say, “make it work.”  here’s a few that can get you through those difficult times.

Buttermilk – 1 cup milk with 1 teaspoon lemon juice or vinegar

Brown Sugar – 1 cup sugar with 1 tablespoon molasses or dark corn syrup

Fresh Herbs – for 1 tsp fresh do 1/2 tsp dry; for 1 tbs fresh do 1 tsp dry

Currants – raisins or dates

Tomato Paste – let 1 cup tomato sauce reduce to 1/2 cup

Bacon – pancetta or smoked ham

Dry Breadcrumbs – make your own with fresh bread

Butter – replace some with applesauce…for every 4 tablespoons of butter do 3 tablespoons of applesauce and 1 tablespoon of butter.

Bisquick – 1 c flour, 1 1/2 tspbaking powder, and  1/4 tsp salt mixture

Roasted Butternut Squash Salad

when i talked about how to “spice up any side salad” this was the salad that inspired that post.  it has different textures, different colors, and tastes amazing.  i can’t take credit for it, it’s all thanks to ina garten.  it even incorporates seasonal produce…it doesn’t get any better than this.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated parmesan

preheat the oven to 400 degrees F.

place the butternut squash on a sheet pan. add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. roast the squash for 15 to 20 minutes, turning once, until tender. add the cranberries to the pan for the last 5 minutes.

while the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated parmesan. spoon just enough vinaigrette over the salad to moisten and toss well. sprinkle with salt and pepper and serve immediately.

tips:

• aunt jemima has nothing on real maple syrup.  do yourself a favor and use the real stuff.  you’ll never get a good end product if you make it with subpar ingredients.
• if you want to taste the walnuts, toast them.  if you skip that step, the flavor will be completely different…and not in a good way.
• after you eat a salad like this…it should get your mind going.  for instance tonight i needed to make a simple side salad…so what did i do?  i use mesclun greens, slices of pear, dried cranberries, and a mixture of catalina and ranch salad dressings…mmm.

A Fall Staple: Brussel Sprouts

growing up i  didn’t eat brussel sprouts, and often refused them when offered.  but it wasn’t because i actually tried them, i just saw the reactions kids had to them in movies and figured they must be horrible.  however, that’s far from the truth.  the brussel sprout has become one of my favorite vegetables.  and now after making them for a few years, i’ve arrived at a pretty good way to make them.

Brussel Sprouts with Caramelized Pancetta and Onions
2 tbs oil
1 small onion, diced
3 slices of pancetta (about 1/8 lb.)
9 oz brussel sprouts, halved
1/2 c water
1 1/2 tbs cider vinegar
salt and pepper

in a large saute pan heat the oil over a medium heat.  then add the onion and pancetta, let brown 10 minutes.  next pour contents of pan onto a paper towel lined plate.  brown the brussel sprout in the same pan, 5 minutes, then add water and cover.  after ten minutes add vinegar and remove lid.  continue to let the brussel sprouts cook until tender, 5 minutes.  turn off the heat, and return pancetta and onion mixture to the pan.  season with salt and pepper.

tips:

• to prepare the brussel sprouts for the dish, you have to cut the end off and peel the outer leaves right into the trash.
• brussel sprouts look and taste like mini cabbages, although i’ve never done it, i’m guessing this dish could also be made with cabbage.
• bacon is a suitable substitute for pancetta.
• other types of vinegar are also permitted.
• email me with more questions at avavmail@gmail.com