As I have been lately, I took a recipe idea from another blogger and altered it to suit my purposes..
3-4 servings
1 carnival squash (hopefully from your FFTY Capay shipment!)
1 bulb fennel
2 cloves garlic
1/4 cup chopped onion
1/2 stick butter
2-3 tsp good quality dry thyme
1 T chili flakes
1/2 C whiskey or sherry
2 qt vegetable or chicken stock, [...]

I still have a load of cranberries in my fridge, anyone have ideas besides the obvious?
For this cake I adjusted a recipe from Ina Garten (Barefoot Contessa).
2 parts: topping & cake
For the streusel topping:
1/4 C white sugar
1/3 C light brown sugar
1 tsp ground cinnamon
1/8 tsp ground nutmeg
dash cloves
1 stick butter, melted, warm
1 1/3 C all-purpose [...]

1 batch chicken stock (half full soup pot)
1-2 C shredded chicken meat (optional)
3 jalepeno peppers (+1 pair gloves or plastic bags for your hands!), finely diced
1 small yellow onion, diced
1 C frozen or fresh corn
4 medium ripe tomatoes, diced large
1 bunch cilantro, washed and rough chopped
4-5 scallions (green onions), sliced finely into rings
1-2 avocados, sliced [...]

3 lbs butternut squash, peeled & cubed (alternatively halved, seeded, and roasted face down with olive oil)
1 qt chicken or vegetable stock
2-3 C milk
1 tsp fresh grated nutmeg
1 small onion, diced
1/2 C heavy cream
salt & pepper
1/2 stick butter
Melt the butter in a large soup pot, add onions, salt, pepper & sautee until translucent. Add butternut [...]

Two weeks ago my produce shipment included several Fuyu persimmons (shorter, squattier not acorn shaped, more suitied to raw eating). Last weekend I noticed a few had turned pretty ripe, jelly like, and while I don’t enjoy slicing them and serving them in salads and other items in that state, it is great for baking.
I [...]

Because it’s soup season, I’ve taken to roasting whole chickens (generally the organic, air-chilled, fresh variety). One challenge is that I actually don’t own a proper roasting pan (as an aside, I like to serve in the dishes I cook in whenever possible, and an au gratin pan will work just fine thankyouverymuch), and have [...]

This is a typical dish from the north west of Italy, usually prepared with pumpkin but any winter squash will work well. I like to use butternut squash. It is typically fried after boiling, served in a brown-butter sage sauce. I call it typical and not traditional because it only came about around the 1800’s [...]

For his birthday, this evening I made:
- filet mignon with port reduction
- garlic-orange rainbow chard
- israeli couscous with cinnamon & laurel leaf
There is a love-hate relationship with Andronico’s markets that I’m sure many of you in the SF bay area can relate to. They have beautiful meat. They have beautiful almost everything, and everything costs [...]

Should I ever succumb to death, this is where I wish to rest.
Most of you probably don’t know I’m in sales–a colleague of mine is prospecting Omnivore Books here in San Francisco–I had NEVER heard of the place and although they’re closed on Monday, I’m ready to grab my sleeping bag, call in sick tomorrow [...]