Showing posts with label spaghetti squash. Show all posts
Showing posts with label spaghetti squash. Show all posts

February 8, 2009

Candied Spaghetti Squash

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candied with light-colored honey


candied with darker-hued chestnut honey

The giant Mallorcan ensaimada featured on the PBS show SPAIN On The Road Again with Mario Batali is filled with candied spaghetti squash which in Spanish is called cabello de angel (angel's hair). The baker says he cooks the squash with sugar, honey, and lemon zest into a paste. He stretches the ensaimada dough really thin just like strudel, spreads lard all over, places the squash on one long end before rolling tightly into a log, coils into a snail shape, and lets the coil rise for 12 hours. When Mario took a bite of the ensaimada and proclaimed it was the best pastry he has ever eaten I just had to make this sweetened squash.


I've cooked spaghetti squash before and I like that it does not get mushy, retains its vermicelli shape, and it stays a little bit crunchy even after it's cooked. Candied, it has a slight chestnutty flavor that is milder than kabocha. I used the light-colored candied squash as topping for Danish pastry and the second to fill the Mallorcan-style ensaimada I made a few days ago. I stretched the dough as much as I could which is not difficult to achieve resulting in an ensaimada that has a very flaky crunchy crust and the softest crumb. I agree with Mario, this ensaimada is delicious, so heavenly delicious. I love them more than the egg and butter loaded Filipino ensaimada which is closer to brioche than to Mallorcan ensaimada.


small size ensaimada


Danish pastry topped with a scoop of candied squash

Ensaimada adapted from THE CUISINES OF SPAIN by Teresa Barrenechea
Makes three 8-inch diameter coils

2½ teaspoons instant yeast
2/3 cup whole milk, heated to lukewarm
3½ cups unbleached all purpose flour
½ teaspoon salt
½ cup sugar
2 large eggs, room temperature
6 tablespoons olive oil, plus extra for oiling rolling pin, work surface, and baking sheets
½ cup lard (do not use butter)
½ cup confectioner's sugar for dusting
  • In a small bowl, dissolve the yeast in 1/3 cup of the warm milk and let stand for 5 minutes. In a bowl of a stand mixer with the paddle attachment, stir together the flour, salt and sugar. Add the remaining milk, eggs, olive oil, and the yeast mixture and mix on low speed for 2 minutes. Replace paddle with dough hook and knead on medium for 4 to 5 minutes. Form the dough into a ball, place in an oiled bowl, cover with plastic film, and let rest at room temperature for 1 hour.
  • Divide the dough into 3 equal portions. Oil a work surface, a rolling pin and 3 baking sheets. Roll out 1 portion into a 12 x 6-inch rectangle. Spread lard and fold in half lengthwise. Spread lard and fold again in half lengthwise. Roll again into a 12 x 6-inch rectangle and starting from a long side roll up into a tight 12-inch cylinder. Shape it into a snail-like coil. Repeat with the 2 remaining dough portions.
  • Place the coils on the oiled sheets, cover with plastic film and let rise at room temperature overnight or at least 12 hours.
  • Preheat the oven to 350°F. Bake the coils for 30 minutes, or until they are airy and golden. Remove from oven and let cool on wire racks. Dust with confectioner's sugar and cut into segments just before serving.
Previous ensaimada entries are here and here.

July 27, 2006

Spaghetti Squash for Dinner

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The Washington Post food section today features spaghetti squash which I never tried before maybe because I never liked squash. The writer says it stays crunchy so I went out and bought one, cooked it exactly as she said, boil whole for 40 minutes. It really is crunchy and sweetish and I like the texture. This vegetable does not need elaborate sauces, just add less than half a teaspoon of sea salt, half a tablespoon of unsalted butter, and dried sage (the store did not have fresh) and you have an uncomplicated side dish. For the main dish I fried store bought frozen falafel patties. This is surprisingly good specially with buttered steamed milagrosa rice flavored with lemon and herb, sea salt, and sprinkled with sumac powder. Tzatziki is a must for this Lebanese(?) style dinner.

a vegetarian meal of meatless falafel, spaghetti squash, and seasoned rice

dessert: fresh white peaches in syrup with a splash of peach schnapps

In the article the writer mentioned that she would probably eat vegemeat (seitan, tvp, tofu) more often if they were not impersonating animals as in tofurkey, soyburger, or soyhotdogs. I completely agree with her. If you try to make veggies other than what they really are you will just get disappointed because it will NEVER taste like meat or fish. In my opinion the best way to enjoy it is to cook them as they are, without disguising its natural form. Add lots of seasoning and vary the preparations and I think more people will enjoy eating meatless meals regularly. This may also stop them from making fun of tofu.

 
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