2 acorn squash (about 1 lb each), hal, ved lengthwise
3 cup coarse sea salt
4 idaho potatoes (about 2 lb), scrubb, ed and dried
2 tbsp olive oil
3 tbsp finely chopped fresh sage
3 tbsp finely chopped shallots
1 tbsp heavy cream
1 1/2 tsp salt
1 pinch of freshly ground pepper
1/4 cup freshly grated parmesan
Directions
1. Heat oven to 425'. Place squash on a parchment-lined baking sheet,
cut side down, and bake until tender, 25 to 30 minutes. Set aside
until cool enough to handle. Scoop out flesh; discard the skin. Puree
in a food mill or food processor; drain in a sieve set over a bowl,
about 1 hour.
2. Pour the sea salt into a large roasting pan and place potatoes on
top. Bake for 1 hour. Set aside until potatoes are cool enough to
handle. Reserve salt in the roasting pan.
3. Cut a shallow slash along the top of the potatoes from end to end.
Carefully remove the flesh with a melon baller, leaving 1/4 inch
inside the skin, and put it through a food mill or potato nicer. Set
aside.
4. In a medium saute pan, heat the olive oil over low heat. Add sage
and shallots and saute until shallots are translucent, about 5
minutes. Add squash, potatoes, heavy cream, salt, and pepper. Raise
heat to medium and cook for 10 minutes, stirring occasionally. Stir
in Parmesan and remove from heat.
5. Heat oven to 350'. Spoon filling into a pastry bag fitted with a
large plain tip and fill each potato skin to 1/4 inch over the top.
Return stuffed potatoes to the reserved salt and bake for 30 minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Servings: 4 servings
Baked Potatoes Stuffed With Acorn Squash - Ma Recipe brought to you by Recipe Ideas
Categories: Potato; Squash; Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During Roman times around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient Romans were skilled in the use of many different spices, including some familiar names like basil, rue and asafoetida. As our culinary historical trip moves on a few more years we find some interesting books published in the 14th Century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that we all know today, but rather descriptions of the types of food on the menus of the rich people of the period. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including basil and coriander. These new foods and spices caused an increase in manuscripts on cooking, most of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy strove to offer the most extravagent banquests, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks are greatly in demand as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Baked Potatoes Stuffed With Acorn Squash Ma recipe.
