MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
-
recipe
2
notes MIL MISSION #3: HONEYED BUTTERNUT SQUASH with YAMS & APPLES“A winter staple on menu offerings at (now closed) Flaming Carrot Catering; a labor of “love” when sometimes having to peel two or three cases of veg”
Oven temp: 350 degrees
Roasting time: 1 hour
Prep time: 30 minutes
Servings: 6 as a side dish
♥PANTRY, FRIDGE, MARKET♥
1 medium butternut squash
3 medium yams
3 large Granny Smith apples (or any baking apples)
1/4 C. honey
1/2 C. unsalted butter, melted
1 t. ground allspice
1 t. ground cinnamon
1/2 C. orange juice
1 1/2 t. sea salt
1 t. white pepper (or black pepper)
♥MIL DIRECTIONS.♥
Prep
Peel squash and yams; dice into 1” cubes/pieces. Core apples and cut into cubes; put in large bowl.
In a small pot, melt butter. Add honey, orange juice and spices.
Pour honey mixture over squash, yams and apples. Add salt and pepper, tossing to coat completely.
Pour all into sheet pans (with sides) spreading evenly so veg is almost in a “single layer”. Important: don’t layer veg too deep or they will steam rather then roast and caramelize.
Roasting
Roast for 30 minutes; remove from oven and using spatula, re-distribute veg lifting from corners and edges of the pan so that veg browns evenly and juices begin caramelizing. Return to oven for 30 minutes,
Checking Doneness
Veg should be tender and “caramelized”. Taste and adjust seasoning.
♥WAYS TO “just wing it”♥ consider tasty additions and/or substitutions
Veg and Fruit: sweet potatoes, onions, shallots, pears
Sweeteners: orange marmalade, apple jelly, maple syrup
Butter: olive oil, nut oils, heart healthy “butter”
Spices: ground clove, pumpkin pie spice, nutmeg
Juice: apple, white grape juice + orange zest
(MIL post)
-
the-house-of-oz reblogged this from 3000milestildinner and added:
Mmmm…currently
-
mysterious-cat liked this
-
3000milestildinner posted this
