{FFWD} recipe-swap onion “carbonara”

I read that recipe title and had no idea what to expect. But, since my mantra has always been “Trust Dorie!” I decided to read on and see what was going on. What was going on was a swap of steamed onion strips for the usual pasta in carbonara. It has all the usual ingredients: cream, Parmesean {mixed in rather than sprinkled on top} , eggs, pepper. All the usual ingredients except the



Usually spaghetti but you can use linguini or fettuccini.

Okay, it was…eh… different to be sure. But did I like it? Not on it’s own. Admittedly there was NOT an strong onion flavor, which surprised me.

Dorie’s Bonne Idee is to serve the recipe as a sauce with pasta.


I liked it a whole lot better that way. The pasta mellowed the flavor of the sauce.

Visit with the other members of French Fridays with Dorie and their “carbonara”. The recipe is on page 153 of Dorie’s around my French table adn I also found it HERE.

Posted in around my French table, French Fridays with Dorie, pasta | 6 Comments

{Let’s Lunch} Don’t forget PIE……

This year we planted a pumpkin patch for the grandkids.  We thought they would like to wander through it and pick their own pumpkins for Halloween.  Good idea, huh!  We went to the local feed/seed store and bought packages of seeds for small, medium, and GIGANTO pumpkins for Jack-O-Lanterns.  And they grew, and grew, and….wait…what is THAT??  THAT is not a pumpkin!!IMG_1756 What IS that?  That, B tells me, is a cushaw!

    “Cushaw? ”
    “Yep! It’s a type of squash.”
    “I thought we planted pumpkins.”
    “Me, too.”
    “What do you do with it?”
    “Eat it.”
    “How? ”
    “No idea!”
    Well, that doesn’t help me at all.

So, I looked it up and ended up with PIE!


    Cushaw Pie

A pie that is very similar to Pumpkin Pie but lighter in texture and flavor.  Good pie! 

    2 cups prepared cushaw squash puree {One nice sized cushaw should do it.}
    2/3 cup brown sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    3 large eggs
    1 teaspoon vanilla
    1 1/2 cups heavy cream (oh yeah…)
    pastry for single-crust pie

Preheat oven to 375.
Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves in the bowl of a stand mixer or a medium sized bowl.  Add eggs and vanilla then beat lightly with the whisk attachment or with a hand whisk.  Stir in heavy cream.  Mix well.  Pour into a pastry-lined pie plate.  Bake on the lowest oven rack at 375-degrees for 50-60 minutes (until a knife blade or toothpick comes out clean). Chill before serving to firm up.  {recipe from Pretend Texas Farmer}

If you don’t know how to process the cushaw  Slice small piece off the bottom so it won’t roll.  Place on baking sheet and bake until it feels soft.  Remove from the oven and let cool. When you can handle it slice in half, scoop out seeds, then scoop out all the meat.  It may seem a little stringy, like spaghetti squash, but after you puree it it will be fine.  Done.
I think we liked this more than Pumpkin because of it’s milder taste.

What kind of PIE did the other Let’s Lunch members bring to the table? Find out below!

Ricotta Noodle Pie from Lisa.
Sweet Potato Pie from Lucy
Apple Pie Sammy from Anne
Tyler Pie from Nancy
Calamansi Pie from Elizabeth
Biscoff Banana and Pear Galette from Linda
Huckleberry Pie Ice Cream from Naomi
Herb Pie from Sarah
Empanadas from Jill
Mexican Cottage Pie from Cheryl
Chocolate Pie from Nancy.
Summer-Fall Hand Pies from Rebeccca.
Apple Pie from Grace
Grandma’s Chocolate Pie from Lisa
Caramel Apple Pie Sunday from Mai

And all the pie links and pics are on the Let’s Lunch FB Page.

Posted in Let's Lunch, Pie | 20 Comments

Tea and Scones, Too!

I have been having trouble downloading photographs on my old blog so for now I am using this one.

Posted in Uncategorized | 2 Comments