I loved them. I kissed them.
- At June 2, 2010
- By Molly Chester
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5
Let the Farm to Table recipe testing begin! No, the show has not sold (yet!) Yes, there is swirling interest (yea!) So in preparation, I’ve decided to incorporate a few Farm to Table recipes into my weekly cookbook testing. It’s time. I’m ready. I can’t wait to do this show.
As you may or may not know, each episode of Farm to Table will revolve around one seasonal item. All three recipes in the cooking segment will feature, say Blueberries, in order to mimic the cyclical nature of a farm. Ask any farmer about Zucchini season, and they’ll tell you that “the only time you have to lock your doors in rural America is Zucchini season because a farming neighbor will kindly fill your car with them.” They’re abundant little critters. The cooking segment will feel rather “Iron Chef America“, think “nature’s secret ingredient.” We will have just gotten back from the farm, arms filled with a seasonal crop, say the freshest, juiciest Cantaloupe ever. And, we’re not gonna let that beautiful life go to waste. I want my farmers to watch this show and think, “well done, Molly.” I gotta make ’em proud.
I turned my gaze towards the Spaghetti Squash Episode. I had envisioned an appetizer while creating the “13 Episode Breakdown” for the pitch packet, and I called it, “A Savory Appetizer of Spaghetti Squash Pancakes with Sour Cream & Chives.” Taking my own direction, I entered the kitchen with a sketched out recipe involving squash, eggs and sprouted whole-wheat flour. Excited and confident, the pancakes browned perfectly, flipped easily and then… actually. made. me. gag. Quite an accomplishment, it’s not often that I can make myself gag. If one thing came out of that evening, it’s my firm belief that egg, flour and spaghetti squash are a rotten combination. Think biting into an extremely egg-y pancake with strings of squash, like overly ripe celery, connecting you to the remaining cake. In a take on the words of my very first television inspiration, “yuck – o.“
Head hanging, feet shuffling, but spirit in tact, I decided I needed both crunch and flavor to salvage my vision. And, I needed to rapidly ditch the pancake idea. So I now challenge you, is there a more flavorful crunch than baked Parmesan? I think not. So the following day, less than an hour until my friend was picking me up for a frivolous evening of Sex in the City 2, I whipped up a batch of “Spaghetti Squash Coins,” choosing to coarsely chop the squash in avoidance of celery strings. In equal fervor to my experience just a brief day ago, these little coins blew my lid off. I loved them. I kissed them. I ate them…. lots of them. Although I don’t suggest over-eating before a 2 1/2 hour movie, I was giddy with my coins and Sarah Jessica’s outfits were fantastic.
Click HERE for the Spaghetti Squash Coins with Mascarpone & Roasted Tomatoes recipe…
xo – Organic Spark
candy
Moll- All of this; the writing, the recipes. the photography and a definite sense of your own personal style has come through in this blog!!! You have got it girl!!!!!! You have found your voice – !!!!!!! Soooooo proud of you and your dedication to bringing your followers the best you have through such hard and endless work -you never short change us!!
M.
these little nibbles look fantastic, I can imagine them as a great starter at the dinner party.
country girl
LOVE the new look Molly! Pretty sexy ;-)
christine
This is awesome Spaghetti Squash Coin recipe. I love the photos as well. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
Kid's Squash & Cheese
[…] at the end of the farmers’ market squash season, I decided to start there. Thankfully, after Spaghetti Squash Coins with Mascarpone & Roasted Tomatoes, Squash Noodles with Red Sauce and now Kid’s Squash & Cheese, I’ll be moving on to […]