marius

Yum. Polenta's recipe for beet greens sounds good. A friend always makes his famous collard greens when we go to dinner cause he knows how much I like them. He uses a bit of ham (or salt pork), onion and sautees. Then adds the greens, water, and cooks like spinach. But, are collard greens also beet greens? I don't know.

marius

This is my fav of spouse's squash recipes. He made it the other night! Yum!

Butternut Squash and Rice Tian with Bacon and Sage

1 T. olive oil
3 to 4 oz. thick sliced bacon, cut crosswise into 1/2–1/4 inch strips
1 medium onion, diced
1 T. minced sage
1 cup Basmati rice (or other fragrant long-grain rice)
2 cups water
1 small butternut squash (about 1 ½ lbs.), cut into ½-inch dice (to make 3 to 4 cups)
1 T. olive oil
1 T. brown sugar
½ cup breadcrumbs
1 to 2 T. minced flat-leaf parsley
2 cloves garlic, smashed to a puree
1 T. olive oil
5 to 6 oz. Fontina or Gruyere (or a mix), cut into ¼-inch cubes
1 egg
½ cup heavy cream

In a medium-sized saucepan, set over medium heat, wilt the bacon in 1 T. olive oil. When the fat is rendered and the bacon is beginning to brown (but is not yet crisp), add the onions and a pinch of salt, along with the sage. Sweat the onion until tender and translucent-about 5 minutes. Add the rice and stir to coat. Add the water and some salt. Bring to a boil. Reduce the heat to low, cover and cook for 20 minutes.

While the bacon and onions are cooking, toss the squash with 1 T. of olive oil, the brown sugar and some salt and pepper. Spread in a single layer on a baking sheet and roast in a 425o oven until tender and golden—about 25 to 40 minutes. (Push pieces close together in 1 layer, toss once.)

Combine the breadcrumbs, parsley, garlic and olive oil. Set aside.

In a bowl whisk together the egg and cream. Season with salt and pepper. Stir in the cheese. Add the hot rice and squash to the egg/cream mixture and stir to combine. Turn the mixture into a buttered 7x11-inch baking dish and spread the breadcrumb mixture on top. Bake at 350 for 10-15 minutes. Then broil until golden –2 to 3 minutes. Serve immediately. Serves 4 to 6 as entrée, 8 to 10 as side dish.

Warms up great for left overs and easy to prepare ahead of time too.

polenta

No sauces are necessary because being fried they already have a taste. BUÑUELOS can also be sweet.
I grate 4 or 5 apples and add sugar to the former recipe. When I take them out of the skillet, instead of putting them on paper, I put them on sugar (common sugar) and try to cover all the surface of the BUÑUELOS with the sugar. I freeze BUÑUELOS, but if they are fresh they could be tastier.

polenta

There is a very famous sauce (at least here). We call it SALSA BLANCA or literally white sauce. I'm sure it exists everywhere.
You melt butter and put spoonfuls of flour. Then you add milk and stir all the time until it thickens. Salt, pepper and nutmeg.
How's it called?
I really varied it to make it healthier.

Baldur

The French name for that is Bechamel, it is one of their classic sauces.
If you stir in shredded cheese until melted you have sauce Mornay.

polenta

Thanks Baldur. Heard about Bechamel but didn't know it was exactly what we call SALSA BLANCA. Is it also very common in US or UK?

Baldur

It's frequently used in the US but I would guess that many do not know it by the name 'Bechamel', most would just call it 'white sauce'.
By the way, when you melt butter, stir flour into it, and cook it over low heat you are making what the French call 'roux' (pronounced RU).
It is used to thicken many sauces.

polenta

I've already said I don't really do the traditional white sauce. I make a healthier version of it. I use oil instead of butter and I don't cook the oil with the flour first. What I do is:
I put all the ingredients TOGETHER and stir. This way, the oil doesn't get such a high temperature and it's less risky. It's a light version.
I use this white sauce to cover caneloni for example. And then tomato sauce of course.

Login

Polenta, your Salsa Blanca reminds me of a dish served in central Italy (Bologna to be exact). The very sight of it on the menu proved too much for our curiosity and we ordered it ... Risotto Anglaise. Twenty minutes later, empty plates were placed before us and a large bowl of plain boiled white rice ... and that was it! It told us reams about the Italian perception of English food.

polenta

So Risotto Anglaise was only plain boiled white rice??????
What I know about English cuisine is that it's not very famous and that the national dish is FISH AND CHIPS. I have also heard about roast beef. Is it British? Well, nations can't have everything.....
As a learner of English I can tell you British dictionaries are A BEAUTY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!British grammarians and lexicographers know so well how to teach the language!!!! They know what is difficult for foreigners. For me they are the best................!!!!!

polenta

Login, this may interest you. If you come here, especially at Christmas, you would find something called BUDIN INGLES or something like "English pudding". I'm sure it doesn't have any similarity with anything you might call the same in England. LOL

polenta

Login, two pictures of BUDIN INGLES (Engish pudding)

http://cocinandopasoapaso.info/recetas/receta34.jpg

http://images.google.com.uy/imgres?imgurl=http://www.mundopostres.com/postres_pics/budiningles .jpg&imgrefurl=http://www.mundopostres.com/budin-ingles/&usg=__C7rniENXvmnIP6ehveZrCG2y 2SA=&h=230&w=300&sz=34&hl=es&start=32&um=1&tbnid=3pHJiJHPiCoP_M:&am p;tbnh=89&tbnw=116&prev=/images%3Fq%3Dbudin%2Bingles%26ndsp%3D20%26hl%3Des%26sa%3DN%26s tart%3D20%26um%3D1

Login

You're right, polenta ... the first link didn't work but the second clearly shows what I would call 'cake'.

I don't know where roast beef originated but it is certainly a very popular dish here, usually served with roast poatoes, various vegetables, gravy and (yuck) horseradish sauce.

Peasy

Polenta and Login, I looked at the picture polenta posted. That looks like something people buy and give away at Christmas here in the states. Looks like a Fruitcake. I don't know ANYONE who eats them though. If we receive them as a gift, we smile and say "thank you", but most people put them in a closet and give it away the next year to someone they don't even have to like! Like I said, nobody eats them, and they get recycled year after year. Some of them are undoubtedly decades old.

Peasy

Oh, and if I had to guess about roast beef....Texas.

lilalee

Here, roast beef is served with grape jelly, horseradish, or catsup!! I like it plain, unless on a sandwich the next day, then mayo!!

The cake looks like a fruit cake, as Peasy said most don't like them. I have had homemade ones that are just delicious, and some are blah!! I like the homemade breads with fruit much better!!

polenta

It's incredible. BUDIN INGLES (English pudding) is a tradition here especially at Christmas. You can buy them at the bakery or wrapped but as far as I know PEOPLE EAT IT here. LOL
Thanks for the information. So if I were given a fruitcake in US, I'm aware now that I shouldn't eat it because I could get food poisoning. LOL
What's the recipe for roastbeef? I could take advantage of it since we have so much meat here although without the horseradish (never seen here). I'll have to check on the Internet what it looks like.

indigo

When I was growing up in Quebec my parents would eat
Boudin, Blood Sausage. I could never bring myself to try it!
There is also one called Boudin Blanc, just pork and no blood.

Baldur

I love fruitcake and actually baked 36 of them last year to use as gifts.
They make excellent doorstops.
Baldur still has 3 remaining on the shelf. They are soaked in rum and wrapped in several layers of foil with a plain brown paper wrapper over all.
The cakes actually do not spoil, and improve with age.

I am one of those who enjoys them, but then Baldur is a bit of an Anglophile.

indigo

Fruitcake is my favorite cake and I once ate one all to myself
oink, oink!! My sister-in-law in Vancouver makes very good
cake and always sends my a "little" because she knows of my
addiction.