Things that make me happy: schaudenfraud, The Hills, Marni, les incompetants, Steve McQueen, dumplings, Commes des Garcons and the Union Square farmers market. Check out these photos of beauty:
And let us not forget the first commandment of cooking: what grows together, goes together. So buy, cook, mix up and gorge. I’ve been roasting squash and pairing them with sauteed leeks which makes for a healthy and filling dinner. Super full right now…and a lil butter on the roasted squash never hurt either.
Squash & Leek:
Cut one squash in half (any will do), scoop out the seeds, season with salt and pour a bit of olive oil on the flesh and roast at 400 degrees for about an hour. Right before the squash is done, clean one or two leek stalks, discarding the dark green leaves and washing them in a bowl of cold water to loosen the sand and dirt. Chop into 1/4 inch pieces. Heat up a few tablespoons of olive oil and quickly saute until soft. You can also choose to saute the leek with ginger and a bit of paprika. Season with salt and serve inside one half of the roasted squash (place the leek inside the area where the seeds used to me. Voila! Perfecto.