Squash Bechamel

 "Put oil in frying pan. Peel squash and cut in half lengthwise. Take out seeds. Fry on both sides until brown. Take out and drain. Put squash in casserole and add salt , pepper, and Bechamel Sauce. Bake in oven for 15 minutes with grated cheese on top"

Bechamel Sauce: "Heat 1 cup milk and remove from pan. Put in pan 1 heaping Tablespoon of butter, 1 Tablespoon flour, add the milk gradually. Add salt and 1 Tablespoon grated cheese. Do not let it boil."

Squash and Onion Gratin

Veggie Roulade

Never before have I been involved in such a beautiful culinary adventure. It was truly a tarty party.  The vegetable roulade was a magnificent undertaking and was of course another example of Abby's unending bravery! How many people in this world could be so bold and NOT follow a recipe. The best attempt at a recipe would be to follow some of these links below, otherwise I learned from the master by just doing! That deserves a Yoda quote.

The crust is made from many layers of filo and melted butter (at least of stick per tart) and we used layers of thinly sliced eggplant, zucchini, yellow squash, and carrots.

Food Republic

Vimeo

YouTube

Yes it was all done using the mandolin, but this is picture shows it with onions which are not in this recipe. I used the mandolin and the onions for another recipe. Lesson learned: I won't do that again.
 
















 



 

 



 

 

 
 

 
 










 

 

 

 


 

 


 



 

Carrot Squash Soup

I got this yummy healthy recipe in high school from my friend Ciri. She's still the vegetarian!

Ingredients

1 pound carrots

1/2 pound butternut squash

1 medium onion

2 stalks celery

2 Tablespoons butter

1 Tablespoons flour

1/4 cup oil

6 cups chicken stock

1.5 cups light cream

1/4 teaspoon nutmeg

salt and pepper to taste

Process

Skin, seed and chop the squash

Chop the onion and celery

Slice 1/3 of the carrots into thin circles. Chop the rest.

Reserving the carrot circles, saute the chopped vegetables in oil until tender.

Place the sauteed vegetables and some stock in blender and puree.

Bring remaining stock to a boil.

Add carrot circles and simmer until tender, and then add vegetable puree.

Heat butter, add flour, and cook over slow heat about 4 to 5 minutes until smooth and light brown and then add to soup.

Add cream and nutmeg, salt and pepper.

Cook 15 to 20 minutes over slow heat and then adjust seasonings.