Monday, January 30, 2017

I was on D is for Dinner Again!

This was March 23rd, 2016 (Sorry so late)

I was asked to go on CBC's All in a Day's D is for dinner segment again. W00T and Terror! This time the format was going to be different. I was to create a recipe with a listener requested food item. The crux is that it was a hard to find item or possibly hard to cook with item. Listeners wrote in what they wanted recipes for and I had to create it.

So I was told I needed to create something with raw butternut squash. What?!?! who eats this? lol

So the challenge is on, sure it is March again, just after Kingdom A&S, and I have hurt my back. Seriously. I can't walk or do my 5K walking. It was BAD. :(

Okay so, I do a bit of research on using raw butternut squash, there is some stuff out there, but people want the texture to remain the same, crisp. So, I decide to do a pickled butternut squash, make them into matchsticks and do a nice Tudor spicing, since really Butternut squash is not a period squash. Hello New World!

Here is my recipe.

Pickled Butternut Squash

Erin's Refrigerated Pickled Butternut Squash

  • 1 butternut squash 
  • 1 cup cider vinegar
  • 1 cup water
  • ⅓ cup honey
  • 1 tbsp. sea or kosher salt
  • 8 green cardamom pods (4 opened to get the seeds, 4 full pods)
  • a pinch of saffron
  • 2 cloves
  • 2 long peppers (can also use black peppercorns)
  • 1 bay leaf
  • 1 cinnamon stick, cut in half
  1. Peel the squash and cut off the neck.
  2. Slice the squash into ¼-inch matchsticks (you can also cube, but it may take longer for the flavour to infuse the squash).
  3. Place squash matchsticks in a bowl, sprinkle with some salt to get the excess water out, and let rest for 20 minutes.
  4. While the squash rests, begin the brine. In a saucepan, bring the cider vinegar, water, salt and honey to a simmer until the honey melts.
  5. As it heats up, drain and rinse the squash and dry with paper towels.
  6. Divide the cardamom, cloves, saffron, peppers, bay leaf and cinnamon sticks between two Mason jars.
  7. Put the squash matchsticks in the jars and top with the brine, leaving ½-inch of space at the top of each jar.
  8. Let cool and place in the refrigerator. Let sit overnight or longer.
 I arrive at the radio station to get ready and see 2 other people come into my area. I find out that there are 3 of us who were given this challenge and both own their own restaurants. WTF! I am sweating now. Don't be fooled by the picture below.

Me waiting to go on the air.
Well, I am happy to say that I was able to hold my own and Alan liked the pickles. He was pleasantly surprised. I gave some to the Chef's after our segment, and they were quite pleased with the flavours and textures. Needless to say I was pretty happy with the compliments. 😀 I could do this radio thing. 😉

Raw Butternut Squash Done 3 Ways Challenge