Weekly Recipe #100: Coconut Squash Pudding

Here it is mid-January, the roads are iced over and our yards are slushy with half-melted snow -- and so we continue to think about putting together comforting, toasty meals. Roasting winter squash can be an excellent way of supplying heat to the house on a chilly evening.

This aromatic recipe comes from our chef and baker Rita Panton, who writes, "My pudding is a relative to pumpkin pie, incorportaing coconut milk and varying the spices. I make the delightful pudding in ramekins for individual servings, but it can also be tasty if poured into a pie shell."

Coconut Squash Pudding
(Serves 8)

 1 1/2 cup squash puree (kabocha, red kuri, hubbard, or butternut)
1 cup coconut milk, canned
4 large eggs
1/2 cup brown sugar, packed
1/4 tsp. cloves
1/4 tsp. ginger
1/2 tsp. cinnamon
6 cardamom pods, crushed
1/2 tsp. salt
1/4 tsp. nutmeg

 Preheat oven to 400 degrees.

1. Begin by cutting the squash in half and placing flat side down on a sheet pan. Roast for 30-45 minutes. The squash will be soft when poked. Once you remove it from the oven, reduce the heat to 350 degrees.

2. Allow the squash to cool slightly, and then remove the skin, puree the squash in a food processor and set aside.

3. Heat coconut milk in a saucepan on low heat. Steep the cardmom pods for 10 minutes. Strain.

4. Combine all ingredients in food processor, stand mixer or bowl. Mix well.

5. Divide mixture between ramekins and bake for 40 minutes, or until just barely set.

Recipe #99: Paul's Winter Crock Pot Chili

By Paul Tatro

There’s nothing quite like the comfort and convenience of a good crock pot to warm you on an icy day.

Below is a list of suggested ingredients and basic steps for making a delicious chili using a standard crock pot; however, the beauty of crock pot cooking lies in its flexibility, so feel free to make changes as you see fit.

Paul's Winter Crock Pot Chili
(Serves 4-6)

Directions:
Brown ground beef in skillet, drain. Put meat in crock pot. Add as many of the ingredients as you have. All quantities are approximations, so no need to be precise. Set to "High" for about 90 minutes, then turn to "Low" for 3-5 hours stirring occasionally.

Ingredients:
1 lb ground beef or turkey
1 small can tomato paste
3 tomatoes (frozen or fresh, any kind)
2 cans of different kinds of beans (kidney, chili, red, black, garbanzo - you really can't miss)
2-3 bell peppers (mix and match colors if possible)
Fresh garlic cloves, chopped - as many as you like
2-3 chopped onions (any color is good)
1-2 shallots if available, chopped (optional)
Assorted other peppers if available (jalapeno, Serrano, banana, chili, dried or habeneros, be very careful with them!)

Spices and seasoning:
Chili powder -- lots of it, like at least 1/2 cup - add more if it still lacks "chili" flavor
Cumin -- generous amount, at least a tablespoon
Salt -- small pinch, add more if necessary
Sugar and/or honey -- 2 teaspoons or so
Pepper, black -- up to 1/2 teaspoon
Cayenne pepper and/or hot sauce -- use according to taste, slightly more than a pinch
Red wine (soured) or Vinegar -- quarter to half a cup
Olive oil -- drizzled in, not more than a tablespoon
Basil (fresh or dry) -- pinch
Oregano (fresh or dry) -- pinch

Suggested garnishes:
Sourdough bread
Corn bread
Corn chips
Cheddar cheese
Green onions/chives