Delicata Squash and Sage Biscuits

I recently received my copy of Kinfolk's new cookbook and the ride home from the post office has never felt so long. I swear I could feel the book glowing through the package, beckoning me to rip open that bubble wrap and dive in. 

True to Kinfolk tradition, the book is a sleek and sumptuous visual feast that will transport you into the inviting homes and kitchens of Kinfolk friends and contributors. Every morsel is pure elegance and warmth to savour, page by page. My recipe for these delicata squash and sage biscuits was inspired by Austin and Ashlyn Sailsbury's sweet potato biscuits (page 109). Since delicata squash also goes by the name of sweet potato squash, and that's what I had on hand (we grew tons of them this year), I thought they might make a good substitution for the sweet potatoes in the recipe.

I also added a little chopped fresh sage to give these biscuits a festive flavour, making them a great accompaniment to Thanksgiving or Christmas dinner. Or simply a warm bowl of soup.

If you've never had delicata, you must try it. It has a creamy flesh that is surprisingly sweet. And it lends a golden hue to these tender and flaky biscuits. However, if you don't have delicata, don't hesitate to use another variety of sweet winter squash such as buttercup or butternut, they will work just as well.

I hope you'll give these a whirl and enjoy them as much as I did. 

For the recipe, visit my post at PBS Food. Bon appétit!

Roasted Squash Crème Brûlée

In Canada, Thanksgiving is already well behind us. In fact, it sort of feels like ages ago, back in that golden glow that was the month of October. But I know you American friends out there are just getting revved up for it, so may this video get you in the spirit of the festivities to come and may it convey my very warmest Thanksgiving wishes to you all.

This little vignette was close to my heart because it features my dear friends at Waldegrave Farm, who have become like family in the past months. It also features an exquisite song by Grassmarket which I instantly fell in love with. That angelic voice and the words of the song so beautifully capture the feeling of fall and Thanksgiving. I am very grateful that they allowed me to use it in this video.

As for the brûlée, well, it's just a very fun recipe to make if you want to vary things up a little for Thanksgiving dessert. You may have noticed that when it comes to cooking, I really like baking things inside of things. Well this recipe is a continuation on that theme. I had initially been twirling around the idea of a pumpkin pie crème brûlée and then I had a vision of little baby squash halves filled with the stuff. Yah. 

I've always preferred the taste of squash rather than pumpkin for pies and desserts, so that's what I opted for. (Any winter squash will do though the rich sweet varieties like buttercup work best). The little guys turned out to be quite easy to make and my uncle even showed me how to use his chef's torch to caramelize and burn the sugar. Although the other time I made them, (on Thanksgiving dinner #2, because yes, I had 2 incredible Thanksviging feasts this year, lucky me!) I didn't have the torch and simply used the oven broiler. It was not as impeccably brulée-ed, but still did the trick. It's pretty darn delightful when you see them all lined up, looking cozy and festive. The recipe can be found on my post on PBS Food. Bon appétit!

Teff Porridge with Pecans, Dates, and Apples

As the weather starts to dip and chilly November mornings make it harder and harder to get out of a warm, cozy bed, I like to get reacquainted with my old friend, porridge. A friend I have neglected through the summer months, but a friend who is always there to return to, each fall. A good pal that porridge.

And these days, I can't get enough of this porridge, made with the tiniest grain you've ever laid eyes upon. And I'm not just saying that. It actually is the smallest grain in the world! Have you been introduced yet? Dear reader, meet teff. Teff can be a bit shy, being so tiny and all. But if you make the first move and extend a hand, you will be greatly rewarded.

My dear friend Val from Open Kitchen introduced me to this porridge. It's a great way to start the day because teff is packed with protein, calcium, and iron. And as a bonus, it's even gluten-free. 

I generally simply follow the porridge recipe found on the back of the Bob'sRed Mill teff package, adding whichever nuts and fruit I have on hand. But this hearty apple date pecan teff porridge is my latest variation on Bob's recipe. It's deliciously nutty, sweet, creamy, and filling. You can find teff in most health food stores or you can order it online. 

Get my recipe here on PBS Food.