THE NEW ENGLAND ASTER KITCHEN

46. HUBBARD’S BOAT

After the fine experience with stuffing poblanos (essay 45) it seemed like a good idea to stuff something else right away while I still had some of the ingredients handy. I took a run out to a local farm and when I saw this Hubbard squash (its size and color) there was no doubt about what was for dinner.

• Hubbard squash

• Italian bulk sausage from Evan Brady

• a hunk of apple

• a small green Bartlett pear

• wild rice

• cannellini beans from Carlson Arbogast Farms

• Ashlock prunes (Argentina)

• chard

• celery root

• parsnips

• white radish

• red cabbage

• red onion

• rosemary

• Chardonnay

• basil pesto

• Easy Garlic

• Capretta Goat yogurt

• Salt & pepper

• Turmeric

Beaufort cheese (not in photo) from The Cheese Lady

Now, let’s see where this goes. All I know is that I’m going to cram all of that stuff into this squash.

Open this thing up. I’m scoring it all the way around. This will help to keep the two hemispheres from going their own way when I split this thing.

Cleaver and mallet. Two of my favorite things. Easy does it. A little tap here and little tap there and all of a sudden it splits apart, perfectly.

Just like this. Carefully loosen the seeds and hurry out to the girls. Chickens love this stuff. Actually, they go bonkers for it.

These boats are going in the oven until done.

Now it’s time to prepare the vegetables for the kadai.

Chopping vegetables is a feel thing. Watch your fingers. Keep them tucked into your palm.

Working through the vegetable pile. Oops! Grab the cleaver and mallet again. Celery root is spilt apart easily with these tools.

I like to save this root until last as it’s typically muddy. Wash up the cutting board and then return it to service.

The plate on the right is for the egg girls.

This is looking good.

The Argentinian Ashlock prunes are being quartered for the sausage and wild rice concoction. If you’ve never experienced that combination I urge you to try it. Wow, it’s an experience!

A fine chop on the rosemary and this assemblage of magnificent vegetables is ready for the heat.

A hot kadai with some sloshing EVO.

Hawkins Cookers Limited

This wonderful Italian sausage is by the master butcher shop of E.A. Brady. Keep it loose and use an extremely delicate hand when working it. Don’t let it get over-cooked or squished. Keep the hunks large enough so they are never smaller that the vegetable chunks.

Generous salt & pepper.

This extra-hot Indian chili was not in the photo. I love this stuff.

I’m using about half of the turmeric.

Now for the Cannellini beans, some pesto and the magic Ashlock prunes.

I’ve folded the wild rice into the sausage and finishing it off with the rosemary. I’ll set this aside until the vegetable medley is done and then blend the two together.

I’m sautéing the vegetables in my homemade cow ghee.

The kadai needs to be sizzling hot. The vegetables get dumped in at once and worked until aromas release.

Kind of like this. No soggy please.

Here goes the salt & pepper and the remaining turmeric.

Fold gently like this. In case you haven’t noticed, I often use two wooden paddles for my stove work.

Folding in a generous amount of easy garlic.

I want to bring the kadai up as hot as I can get it without scorching anything. I want to create a head of steam when glugging in the chardonnay. Quickly pop on the cover and turn the heat down. The wine needs to absorb. There should be no liquid in the pan when I open the lid. 

IMPORTANT: Don’t be heavy handed with the wine.  Drink more – use less.

Now for shredding this glorious Beaufort cheese.

This raw cow’s milk cheese is from the Savoie region of the French Alps and made in a mountain chalet from a single herd. It has a marvelous flavor and is a great melting cheese. It was recommended for this essay by Heather Zinn – The Cheese Lady of Grand Rapids. Thanks Heather, fabulous tip.

Two piles of Beaufort ready to go.

The lid comes off, and my second dose of heat goes on.

Then comes the pesto and goat yogurt.

Carefully fold together. No bruising!

The sausage is being added to the vegetables.

Carefully mix together.

Load these boats up with their ballast. Put into the oven and bake til done. As soon as they come out, dial it up to broil.

I would expect to have some stuffing left-overs. Maybe toss into a romaine and radicchio mixture with drizzled EVO and crumbled feta? Oh, I forgot the wine.

The boats have come out of the oven and getting topped for the broiler.

A sprinkle of freshly ground Tellicherry and it’s ready to go. Keep a watchful eye so it caramelizes a bit but does not over-heat and turn this beautiful cheese into rubber.

This is entirely too much for Carol Ann and me. I’m running one of these down the street to John and Jo.

I’m back and our half is still pleasantly warm.

So here we go. Cutting a half in half.

Rustic and October delicious. This luscious chardonnay is perfect in Mason jars.

Were I attempting to re-create something here I would likely have been disappointed with the outcome. However, having no expectations or preconceptions the result can be enjoyed for what it is and not what it was thought to have been. Thus, the sensorial cooker way. Like me. All senses – no brain. The easiest and tastiest way to cook.

MORE NEW ENGLAND ASTER KITCHEN ESSAYS

45. complicated peppers

46. hubbard’s boat

47. chard pigmeat

48. hail, caesar!

49. big shorty

50. little shorty gets a bonus

Thanks for visiting with me.

Paul V’Soske

Return to BOOK ONE essay index

All rights reserved. Copyright © 2021 Paul V’Soske.