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
We are able to track the history of written recipes way back into ancient history, in truth as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that is, these, old cook books were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move on, we have a couple of interesting cookery books which date from the 1300s : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these have no connection with the curry that we all know today, but instead descriptions of the types of meals on the menus of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in manuscripts on food, most of which are kept safe in academic collections. During the following few hundred years, the rich families of Europe tried to serve the most exotic meals, and as a consequence, chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing the recipes of their peers. The revolution that is television brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Potatoes Stuffed With Acorn Squash Ma recipe.
