Acorn Squash
Sea salt
Olive oil
4 eggs
Tarragon (chopped)
Shallots (chopped)
White Wine Vinegar
Red Wine Vinegar

Get a couple of acorn squash, split them and bake them in the oven with a little bit of sea salt, some olive oil and a little bit of molasses, and then just serve them halved or quartered. Actually, the porcini mushroom stuffing right inside those little cavities in the squash would be great. You can even put a little bit of egg in there and then stuff the squash and slice it like a pie…


I like vinegared mushrooms as a matter of fact. Just get regular button mushrooms or whatever mushrooms you like, cut them in halves, put a little bit of oil in a super hot pan sauté them quickly, and cook them until they're brown on the outside.

Then deglaze them with white wine vinegar, remove them from the pan and put them in a bowl. If liquid starts to drain out, remove that and reduce it. Toss it with chopped tarragon, chopped shallots and red wine vinegar, and then take the mushroom liquid that you reduced and add it back in there. Toss and serve at room temperature

Yield: Serves: 4
Published: 03/03/08

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