You guys, I’m back from Boston, and I had more good times with the bestie than one is supposed to have on a “work” trip, I’m almost certain. We ate all the things (you should def skim Insty for the recap — ps, follow me! :)) and walked all the places (it’s normal to draw every comparison between Hogwarts and Harward, right?). We even cooked LIVE lobbies for the first time ever, and no one died (well…). But but but! They didn’t scream! So it was about 900 times less traumatic (for me) than I expected.
Also, when I say we cooked lobsters, I mean Mir and her boy cooked lobsters while I busied myself slathering too much bread with too much butter because duh.
Aaaand, I visited an H Mart for the first time and about lost my isht right then and there. Have you guys been? It’s like the AAA Five Diamond equivalent of schmancy Asian grocery stores. Liiiiike:
H Mart:Generic Asian Grocery::Sanrio Store: Stationary Shop
For real. Except everywhere you turn, there’s a new clinically packaged container of tiny fishies or the biggest daikon ever to ogle instead of a million fruit-shaped erasers to smell. I know you’re following this.
Anyway, good times were definitely had, and I’m already anticipating my next trip back there since we probably did/saw/ate about 1% of what there is to do/see/eat.
But first: SPAIN!
Yep, the momma and I are jet-planing it to Barcelona this weekend, and even though I’m wholly unprepared (haven’t packed! haven’t mapped! haven’t cracked into my bootleg copy of Rosetta Stone!), the anxiety is starting to melt into anticipation. From Barcelona, we’ll scoot up to San Sebastian for a few days before rounding things out with three nights in Madrid. So if you’ve got recommendations for all the must-dos in those three cities, bring ’em on! Kthanks.
Is it time to make the graceful transition to squaersh now?
Oh, how I love delicata squash. Let me count the ways:
- You don’t have to peel it!
- There’s minimal risk of losing a digit trying to hack it open.
- It’s already packed with all sorts of umami flavor, so you don’t have to spend much time sprucing things up around it. Kind of like that house guest that brings his own pillow and blanket and box of Total cereal everywhere he goes. Except in real life, that might be considered quirky (Doug, if you’re reading this, you’re officially quirky — sors. And yes, you guys. Total.) but in the cooking world, it’s kind of like a hall pass. But don’t worry, I’m gonna sheason the sheeeeeet out of it anyway. And it’ll be that. much. bettah.
Ok but did I mention you don’t have to peel it?
This recipe is so slappin’ simple you’re gonna pee your pants. Squash. Fry. Sauce. Rice. It’s totally unexpected, because who Asianifies delicata? (I’ll tell you who: someone who reads Steph’s post on honey-garlic eggplant and finds herself sans aubergine…) But it completely works in that winter-squash-likes-to-be-dressed-up-in-savory-sweet-clothing kind of way. Plus the skin gets a bit crispy, the flesh adopts the same tender texture as delicately tempura’d kabocha — and, I mean, anything saucy that begs for mounds of white rice is BFF material in my book. So yeah. Good move, Steph. I like it.
It also looks all kinds of pretty in these Heritage Collection bowls from Q Squared NYC that are cleverly disguised as your favorite ScandinAsian (see what I did there?) vintage dinnerware. Every time I bring out one of these pieces I pretend I’m chilling in Ina Garten’s barn with hydrangeas all up in my everything drinking Manhattans with Jeffrey while some who’s who Hamptons dude strings $11,000 of custom lighting in the garden for a dinner party of six.
Now that’s some dinnerware.
Talk to ya from Espana!
This post is sponsored by Q Squared NYC. As always, I support only those partners whose products and practices complement those employed in The Pig & Quill kitchen. Thanks for supporting the brands that help keep this piggy cooking!
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- 1 medium delicata squash, halved, seeded and cut into ¼ inch slices
- neutral oil, for frying (I used this avocado oil)
- 3 cloves garlic, crushed
- 2 heaping T honey
- 1 T soy sauce (or wheat-free tamari if GF)
- ¼ tsp white miso paste (wheat-free if GF)
- ¼ tsp chile flakes
- furikake seasoning, to taste
- white rice for serving
- In a large skillet, heat enough oil to come about ¼" up the pan to 375F. While oil heats, prep squash and set a cooling rack over a cookie tray lined with paper towels.
- Fry squash in two batches, about 5 mins total or until golden brown, flipping pieces if needed to lightly color both sides. Gently remove squash with tongs or a spider and set squash aside on cooling rack to drain.
- When all squash is fried, drain oil from pan, reserving about a tsp. Lower heat to medium.
- Add garlic to hot oil and cook briefly until just barely colored; add honey, soy, miso and crushed red chile flakes and cook until sauce just begins to fiercely bubble.
- Turn off heat and gently toss squash in sticky sauce.
- Serve over white rice with furikake to taste. Enjoy!