Tuesday, February 9, 2010
growing up: a hasty update from home
when i was little, i was the designated grilled-cheese maker of our house. it was a purely honorary title, but i wore it with pride. now, at age 24, practically nothing has changed -- when i am cooking for others, i still rely on simple, cheese-based comfort foods that can be eaten with your hands. the cheese may have matured from orange cheddar into salty feta; the slabs of butter into here-and-there drizzles of olive oil, but the comfort part has stayed the same. honorary. universal. irreplaceable. etc.
Butternut Squash and Feta Quesadillas (adapted from Cooking Books)
2 cups cubed squash
1 tsp chili powder
1/2 tsp cumin
1 leek, diced (only the white and pale green area)
1/4 cup cilantro, fresh and finely chopped
Feta (to taste)
Tortillas (2-3, whole wheat or four)
2 tsbs olive oil
Pre-heat the oven to 400 degrees F. Toss the cubed squashed with 1 tbsb olive oil, cumin and chili powder in a glass baking dish. Roast for 15 minutes.
Toss the leek in remaining tbsb olive oil. Remove squash from the oven, scoot squash to one side, and add leek. Roast for another 10 minutes.
Remove leeks and squash from oven. Puree just the roasted squash cubes in a food processor, until they are smooth and creamy.
Spread the squash puree over one side of a tortilla. Sprinkle cilantro, roasted leeks and feta. Fold the tortilla in half, enclosing the squash/feta/herbs. Heat olive oil or butter in a skillet over med-high heat until you can feel the heat coming off the pan by hovering your palm over it.
Place the squash/feta stuffed tortilla in the pan and cover with a tight-fitting lid. Let roast for one minute or so -- check to make sure the first side has browned nicely. Flip and repeat on the next side.
Repeat until appetite satiated and adulthood reached.