The Baking Show this week. Why too much Leavener is bad, too much Salt is bad, not enough of either is not good either. More on Tartine Bread Book, Tracy weighs in on starting your own bread starter, electric knife biscotti, and Eric is now part of The Enlightenment, plus viewer mail! join our list, email us: [email protected]
The book, Becoming Jefferson’s People, by Clay Jenkinson
Susie Chang on NPR Food Podcast
Salt in Bread Baking by King Arthur Flour
Julie’s Roast Squash Recipe:
Cut an acorn squash or butternut squash in half, scoop out seeds and fibrous stuff. In a bowl, mix equal parts of brown sugar, butter, and maple syrup (I used about 2 Tbsp. of each). Brush this mixture all over the cut srufaces of the squash and you can even puddle a little bit in the “hole”. Sprinkle with salt and black pepper—-and believe me, the black pepper really adds that little sump’n sump’n to it so go for it—place on a baking sheet and bake @ 400 for 1 hr. I made a little extra of the sugar mixture and kept some out to add after baking.
Here in the south, we do a lot of casseroles and I was just kinda tired of the same old sweet potato casserole or butternut squash casserole and decided to try something different, simpler, and a little more health conscious. I know the butter and brown sugar doesn’t seem all that healthy but compared to what we usually put into a casserole (with pecan toppings, etc.), it really is.