Last Sunday, I provisioned generously for six people. The menu included tenderloin steaks with port wine reduction sauce, mashed potatoes and roasted Brussels sprouts.
The last post detailed my adventures with a giant squash. Today, I regale you with the subsequent dish, which succeeded in using the remainder of the squash.
My neighbor knocked on my door the other day at 7:45 a.m. bearing a giant crookneck squash.
Last week, whole turkey breast was on sale at my grocery store, and I couldn’t resist. Now, I’m not normally a fan of turkey; once a year at Thanksgiving, I’ll eat it, but I often find it dry and rather flavorless.
Stay connected with the regional food scene as our team of fressers dishes out the latest foodie news. From interviews with chefs to original recipes, find everything you need to know about Jewish eats in Philly right here. More from this author